Epicure Vietnam Issue 06

ISSUE 06 SUMMER 2022 epicurevietnam.com

DA VITTORIO SAIGON Italian Culinary Tradition Meets Creative Genius

FLAVOUR FORWARD

Brighten Your Plate With Summer Colors

PENFOLDS TERMINAL 1844 The New Thematic “Venture Beyond”

PUBLISHER 'S NOTE

That Warm Summer Feeling

T

he sound of cicadas and sudden rain showers. Hot days and flashing tempers. Shuttered schools and packed flights. Summer is here, no doubt. Just a year ago, things were very different. With Vietnam immersed in grief and mourning caused by the harsh Covid lockdown, we watched helplessly as thousands of businesses and lives were lost. It was the darkest of times, especially so for our country's hospitality industry.

Now we see with great relief that Vietnam is reviving and reawakening.

International and domestic flights have started to reconnect. Many resorts, hotels and restaurants have reopened, and many more are making their debut. We were very happy to welcome such great additions recently, such as Hoiana Resort & Golf, The Regent Phu Quoc, or the New World Hotel Phu Quoc.

Amongst recent restaurant stand-outs are Madame Lam in Saigon's Thao Dien district, or Da Vittorio Saigon, located at the iconic The Reverie on Dong Khoi Street. The arrival of Da Vittorio Saigon, the famous three-Michelin-starred Italian restaurant, especially stands out as a breath of fresh air amongst Saigon's fine dining options.

Their great promotions have started to attract tourists and local connoisseurs alike. Many more new food surprises are on the way, further cementing Vietnam's reputation as a much coveted international culinary destination.

Places are one thing, but they mean nothing without the people starting, building, and running them. Contributing to the success of Vietnam's culinary and tourism industry, we are blessed to have movers and shakers such as Mr. John Gardner, Chocolate Master Ms. Khanh Linh, Pastry Chef Robin Mouquet, or Modern Vietnamese Chef Nguyen Nhu Cuong. They dream, live, and love hospitality, with the kind of passion needed to bring it all to life.

So let's celebrate summer with all its warmth and hopefulness, and with curated wines and champagnes from the likes of Penfolds, Delamotte, Lady Gaga Dom Perignon, or Ruinart Blanc de Blancs. Cheers to our new life - with open borders, new businesses born, and new destinations awaiting discovery.

Et voilà, bon voyage!

Jade Huỳnh Publisher

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Four Seasons Resort The Nam Hai, Hoi An, Vietnam Embellishing Nam Hai heritage with Four Seasons flair, Four Seasons Resort The Nam Hai is a harmonious ode to the coast, culture, and community in Vietnam’s UNESCO-strewn centre. The Resort presents an authentic connection to the region through inspiring on-site activities, from a cooking academy and earth-attuned spa to exhilarating water sports and cultural excursions. Located on a private one-kilometre (half-mile) stretch of Ha My Beach – hailed by Forbes as one of the best in the world – the Resort is a beacon of beauty that reflects the soul of Vietnam’s cultural heartland and illuminates the spirit of all who visit: the culturally curious, beach purists, intrepid families, culinary connoisseurs, and wellbeing devotees alike.

Block Ha My Dong B, Dien Duong Ward, Dien Ban Town, Quang Nam Province, Vietnam +84 235 3940 000 | reservations.hoian@fourseasons.com fourseasons.com/hoian

VOLUME 06 | AUTHORS

SUMMER 2022

THANH NIEN PUBLISHING HOUSE HO CHI MINH CITY BRANCH

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DIRECTOR & EDITOR IN CHIEF

Le Thanh Ha

MANAGING DIRECTOR & PUBLISHER

Jade Huynh

COMMERCIAL DIRECTOR BUSINESS DEVELOPMENT MANAGER ACCOUNT MANAGER EDITOR CONTRIBUTING EDITORS CONTRIBUTORS ASSISTANT EDITORS DESIGNER ADVERTISING EDITORIAL CIRCULATION EDITOR

Leon Shears Christian Baker Tuong Vi, Anh Tram Ta Quang Huy Pedr Finn Rainer Sigel, Priyanka Elhence, Marianne Tan, Eve Tedja Anton D. Javier, Nimmi Malhotra, Richard Hemming, Weets Goh Thao Nguyen, My Hien Quoc Vuong Marketing@oriental-media.com Editorial@oriental-media.com Circulation@oriental-media.com Nida Seah

WINE EDITOR ASSOCIATE EDITOR DIGITAL WRITER FEATURES WRITER

June Lee Eve Tedja Victoria Lim Sharmaine Loh

SENIOR DESIGNERS

Shee Leng, Dewi M. Singgih

IT & DIGITAL MEDIA DIRECTOR DIGITAL MEDIA PRODUCER

Jun Evangelista Tu Jie Rui

CONTRIBUTOR

Priyanka Elhenc

REGIONAL BUSINESS DIRECTOR SENIOR BUSINESS DIRECTOR MARKETING EXECUTIVE SENIOR MARKETING MANAGER MANAGING DIRECTOR

Dewi Prasodjo Daniel Poon Sheila Devi Shauna Mun Dennis Pua

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

epicurevietnam epicureasia

ON THE COVER Dish Fish Tartare Photography Ira Rodrigues Art direction and styling Ira Rodrigues and Eve Tedja Location Cuca, Jimbaran, Bali

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epicurevietnam epicureasia

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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. 409-2022/CXBIPH/34-11/TN. Publishing Decision: 240/QĐ-TN Date of License Issued: July 15th, 2022. ISBN Code: 978-604-358-061-7.

Size 230 x 280mm. Publishing Quantity: 25,000 copies. Registered in July 2022

CONTE NTS

COVER STORY 22

FLAVOUR FORWARD Brighten Your Plate With Summer Colors

EPICURE NEWS 26

Peaceful Ambiance Meets Elegant Fare Aged With Time 27 Seafood Just Got Sexier Modern Twist With Authentic Flavours 28 Drawer To Raw Taste The Different Stranger In The Night 29 Modern Art Of Japanese Cuisine From Spain With Love Crafting the Crab House

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CONTE NTS

GLOBETROTTING EPICURE 30 Culinary Stars Shine Bigger And Brighter 31 New Eats At Raffles Hotel Singapore The Future Of Cooking?

32 New Plant-Based Meats Have Arrived The Gaggan Anand Experience 33 A Cool Idea Be Your Own Barista

GOURMET INSIDER 34 Da Vittorio Saigon Italian Culinary Tradition Meets Creative Genius 36 Weird And Wonderful 38 Flavors Of A European Summer

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From Russia With Love BUY NOW

CONTE NTS

GOURMET KNOWLEDGE 42 46 52 58 60

Say No To Addictives A Home Cook’s Dream Go With Your Gut 2022 Asia’s 50 Best Bars Sponsored By Perrier Revealed When Dreams And Craftsmanship Intertwine

EPICUREAN LIFESTYLE 62 64 66 68 70 72 74 76 80 84

Immersive Cultural Experiences Stylish Glamour On The Pristine Central Vietnam Coast Embark On A Culinary Journey Iconic Boutique Lifestyle Hotel In Saigon Colonial Decadence On The Banks Of Saigon River Elegant, Modern Luxury Overlooking Dalat’s Hilltops Peace In The City City Escape Escapes For Two Bringing Together Ambitious People

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CONTE NTS

SECRET RECIPES 86 Artisanal Pursuits

CHEF MASTERCLASS 94 96 98 102 106

Artisanal Pastry Masterpieces Desire To Soar Getting Personal All Star Cast The Sum Of His Parts

EPICUREAN PROFILE 110 Creating A Culture Of Chocolate In Vietnam 114 Delivering Traditional Hospitality With Ardor

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CONTE NTS

WINE KNOWLEDGE 118 Provence, The Reference Point For Premium Rosé Wines 120 Drink To Your Health 122 Mix And Match

VINE EXPECTATIONS 128 Champagne For Fashionable Lifestyle 132 Beyond The Bottle 136 Meet The Trailblazers

CELLAR CHOICE 142 A Selection Of Stars 143 Champagne Champions

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CONTE NTS

RAISING THE BARS 144 The Art Of Alcohol Purify Your Five Senses 145 A Hidden Gem Awaiting Discovery Masters In The Dark Arts Of Molecular Mixology Never-Ending And Never Settling 146 Dating With Sunset Vintage Style In A Modern World

BAR AT HOME 148 Kelapa Negroni

SEEN & SAVOURED 150 Language Of Positive Energy 152 PENFOLDS TERMINAL 1844 The New Thematic “Venture Beyond” 154 Champagne Delamotte “Touches” Vietnamese People 156 Where To Find

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C OV E R S T O R Y

FLAVOUR FORWARD

Brighten Your Plate with Summer Colors Since opening its door eight years ago, Cuca remains to be a mainstay of Bali’s leading dining destination. epicure talks to Kevin Cherkas and Virginia Entizne about its enduring recipe.

BY EVE TEDJA

I

t’s difficult to imagine a better designed restaurant than Cuca. Everything about it is thoughtfully created and curated. The meticulously manicured lawn with swaying palm trees greets the guests as they arrive at the restaurant. Service is always on point, attentive and respectful. Under the well-orchestrated arrangement of chef-owner Kevin Cherkas, each and every dish that comes out from the kitchen is nothing short of perfect. One always feels being well taken care of when one dines at Cuca. Nothing is left to chance.

It also offers plenty of space and different seating options. With stringent health and safety protocols in place, guests can choose to sit indoor at the dining room, book the private dining room, chill out at the lounge garden or watch the kitchen action from the chef’s table. In this era of new normal where physical distancing dining is preferable, Cuca successfully gives its guests a safe destination to get together, dine, drink and revel in each other’s company.

ON PANDEMIC

BBQ Octopus a la Cuca

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Temporarily open on weekends only, the restaurant was closed for eight months and only reopened last December. “We know this situation won’t last forever and, like an athlete, if we don’t continue to train, we won’t be ready whenever we need to race and compete again. So, the plan for now is to take the time to look at everything we do and simply become better,” says Cherkas. With the same drive that makes Cuca, well, Cuca, he created several new vibrant dishes.

Cuca’s dining room

Virginia Entizne

Fish Tartare

The scale-like Fish Tartare, sweet and sour eggplant unagi Sticky Sushi, low fire grilled Beef Bone & Marrow are quickly winning hearts with its flavour-forward approach. The classics – BBQ Octopus, Baked Scallop and the guest’s favourite, Bali Breakfast – are still there, waiting for Cuca’s loyal international guests to return. Every last Sunday of the month, the restaurant opens to host Cuca’s Traveling Brunch. Bringing Indonesia-based chefs who are known for their good food, the sold-outs brunches have seen Italian, French and Japanese chefs serving up flavourful meals from their home countries. In Cuca’s all-encompassing attention to details, the restaurant was transformed into Italy, France and Japan for one day.

The powerhouse behind these creative programmes is Virginia Entizne. Running everything from marketing to finance, Entizne’s day as a restaurateur is long. As an ex-language school director, her management skill and passion for running a day-to-day business was proven handy when he met Cherkas, moved to Bali and opened Cuca. “We’ve been together for 13 years. I am afraid there is no line drawn between our business and personal life. We just proudly and gratefully live and breathe Cuca. Both of us are creative, hard-workers and love to think differently. He’s competitive while I am organised. He will jump first and I’ll be the one who make sure we fall well together,” says Entizne.

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ON LOCAL PRODUCE “At Cuca, we only use what is Indonesian, not a single ingredient is used that does not grow, swim or walk in Indonesia. This allows us to cook with fresh and nutritional produce that becomes the foundation for everything we do,” says Cherkas. He named what he does at Cuca: inventive comfort food. His objection?

“We want to gobsmack the guest with flavour.”

Cherkas’ flair can be traced back to his experiences at Daniel, El Bulli and Arzak. Spain certainly left its mark because Cuca’s menu is all about what the Spaniards love best: tapas. The dishes are meant to grazed and shared, bursting with island-inspired vibrant texture, bursting flavours and contrasting colours.

“The way I see it, there are three ways on how a chef created a dish. First, following the tradition, nothing’s wrong with it but it’s like colouring in between the lines. Secondly, taking inspiration from cookbooks or another chef’s idea, effective but not original. As for me, I prefer the third way: going through the painstaking process of creating something entirely new, something that nobody can find anywhere else,” explains Cherkas of his method.

Chef Kevin Cherkas

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Crispy Fried Chicken

ON ENTERTAINING Having hosted numerous events, Entizne is certainly an expert in throwing a party to remember. Here, she shares one of Cuca’s cocktail recipe, guaranteed to win the guests and turn the feast into a festive mode. “Apart from choosing good food, drink, and setting, I only have one tip: always add an element of surprise or a ‘wow’ factor to an event or a party. It is this element that makes the party memorable and would make the guests smile when they looked back on it,” says Entizne.

Honey Baked Pumpkin Salad

Cuca’s take on the classic summer cocktail is refreshing and punchy. As the tropical fruit ice cubes melts, the flavour intensify and it transforms the cocktail, from sparkling red wine into a fruity punch.

SUN-GRIA

SERVES 2

PREP TIME Overnight

INGREDIENTS 1/2 cup 1 tbsp 2/3 cups 2 tbsp 2 tbsp

red wine vanilla brandy soda water honey lemon juice

Cut five vanilla pods into several pieces and put them into a bottle of brandy. Keep them at room temperature for one week to infuse.

RED WINE MIX

VANILLA BRANDY

INGREDIENTS 1 cup 1 cup 1 cup 1 cup

pineapple juice tangerine juice watermelon juice yellow watermelon juice

ICED FRUIT

METHOD 1. Mix the brandy with red wine, soda, honey and lemon juice.

3. Juice the fruits individually and strain it to remove the pulps.

4. Freeze the juice in ice cube tray.

5. Place the ice cubes in a tall glass. Put the red wine mix separately.

6. To serve, pour the red wine mix into the glass with ice cubes.

PHOTOS COURTESY OF IRA RODRIGUES

2. Stir gently so not to remove bubbles from the soda.

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EPICURE NEWS

PEACEFUL AMBIANCE MEETS ELEGANT FARE Côn Sơn restaurant is inspired by the cuisine of all regions of Vietnam, distilling the most quintessential local ingredients to create unique flavours in a high-class culinary environment. The first impression diners will experience when venturing to Côn Sơn restaurant is the enveloping natural landscape. In the heart of bustling Saigon, there is a green, airy space where anyone can feel the peace and fresh energy flowing. The culinary quintessence at Côn Sơn is always fully contained in carefully selected premium ingredients and talented chefs' processing techniques. Guests can choose to dine in the restaurant’s green garden like a tropical forest, the romantic glasshouse, or the luxurious European villa-style lounge, and can be assured that each dish has been created with excellence and provides a true culinary experience. Whether customers opt for a traditional Ca Mau crab noodle dish or a Wagyu tomahawk steak served with freshly prepared sauces, each one of the restaurant's one-of-a-kind dishes has been crafted by artisans with an unrivalled level of passion and character.

84 Tran Quoc Thao Street, District 3, Ho Chi Minh City. Tel: +84 901 711 711

AGED WITH TIME Knowing as Vietnam’s First Plant-Based deli, Kashew Cheese ranging products are vegan cheese, dairy alternatives and other deli foods. Commited using locally sourced, high-quality, plant-based ingredients with the magic of fermentation and aging, the brand believe all good things take time, and when natural ingredients are nurtured, they will in turn, nurture us.

Honor traditional cheese making processes of fermentation and aging, while using new techniques and ingredients to create bold new flavors from this simple creamy nut, the goal is to make delicious plant-based food while having a minimal impact on the planet. Specialty of Kashew are: Aged Cheese, Cream & Fresh Cheese, Artisan Bread, Plant-Based Condiments, Single Origin Chocolate, Milk & Yaourt, Sustainable wines. 14 Tran Ngoc Dien Street, Thao Dien Ward, Thu Duc City, Ho Chi Minh City. Tel: +84 796 179 190

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SEAFOOD JUST GOT SEXIER One of HCMC latest and trendiest venues has arrived on the scene, Dukes Oyster Bar. From the team behind La Poissonnerie, Dukes Oyster Bar is their latest addition, taking them from supplier to restaurant. Fashionably located in the recently refreshed and renovated Mad Wine Courtyard, Dukes Oyster Bar provides connoisseurs of fine seafood a nonchalant, sexy atmosphere to enjoy their many creations from the briny deep. From succulent plump natural oysters, smoked and cured fish, seafood-laden pastas, and monstrous assorted platters, lovers of seafood will be richly pleasured with the selection of fruits de mer the chefs joyfully prepare fresh each day. And of course, a bar would not be a bar without a cold beverage to enjoy. Indulge in a seafood creation with a large selection of liquid refreshments, including the signature bloody Marys and Gin and Tonics. The Courtyard Thaodien, 63 Xuan Thuy Street, Thu Duc City, Ho Chi Minh City. Tel: +84 79 630 9252

MODERN TWIST WITH AUTHENTIC FLAVOURS Enjoy Vietnamese dishes made from high-quality fresh ingredients, with Chef Cuong's special recipes, offering a repertoire of local food with authentic flavours. Set in the luxurious and warm setting of Madame Lam restaurant. Each classic meal is given with a modern twist and is accompanied by a presentation that is extremely meticulous. At costs that are surprisingly reasonable for Vietnamese cuisine that is prepared to the finest standard.

The interior of the restaurant is designed as an open stylish space heavily influenced by classical Indochina architecture and decoration, Madame Lam Restaurant exudes a welcoming air. With light green, ivory colours, and east Asian wooded furniture, diners are greeted with an elegant and sophisticated ambience yet uniquely Vietnamese, creating a dining environment that feels elegant and sophisticated. Telling the stories of childhood nostalgia and cosy family dinners through each dish, Chef Cường incorporates delicacies and signature spices from each region of Vietnam with contemporary culinary interpretation to create a unique Vietnamese cuisine experience. 10 Tran Ngoc Dien Street, Thao Dien Ward, Thu Duc City, Ho Chi Minh City. Tel: +84 703 226 262

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DRAWER TO RAW Raw is a new cocktail and raw bar in Phu My Hung. Enjoy one of their classic cocktails or a glass or three of wine from their large wine list of international wines from around the world while listening to relaxing music. Fresh seafood, house-made burrata, hand-crafted artisan pasta, and succulent steaks are just a few of the modern dishes available for lunch and dinner. With a modern, chic design Diners and a trendy atmosphere, diners will be impressed by their “raw” selection of seafood, including oysters on the half shell, salmon ceviche or cured gravlax. And for those who enjoy a great steak, you will be very satisfied with the assorted cuts of the finest Australian wagyu beef steaks grilled to perfection. Drop-in between 5:00 and 7.30 p.m. to partake in the daily happy hour with other likeminded cool cats. 76 Street C, Nam Phuc, Phu My Ward, District 7, Ho Chi Minh City. Tel: +84 90 630 76 57

TASTE THE DIFFERENCE Le Square Epicier Fin is a unique concept store that originated in France featuring the harmony of Vietnamese cultural influences and the exquisite vision of Milan-based architect Locatelli Partners, introducing a French-inspired restaurant and premium gourmet store. “Taste the difference” is the motto that perfectly defines the ambiance of Le Square Epicier Fin which customers will find upon their very first encounter coming to the beautiful garden and spacious shopping environment. Highlighted by the professional service and hospitality, European and exclusively French-inspired cuisine, freshly artisanal bakery and cake, and imported premium groceries and goods, customers will surely find what they look for at Le Square Epicier Fin. From the team with care, it’s the mission to make the guest experience joyful through key services of event, catering, grocery delivery to home, and honorably introduce a piece of the so-called “French Art de Vivre” (The French art of living).

186 Nguyen Van Huong, Thao Dien, HCMC. Tel: +84 938 373 441

STRANGER IN THE NIGHT CoCo Dining & Whisky Bar is a restaurant and bar complex that includes an elegant fine dining restaurant, a contemporary whiskey bar, a Gin Garden Bar, and a stunning venue for private events. The open kitchen architecture allows customers to observe the chefs like artists at work. The other areas are designed in a modern, simple, but spectacular style.

Design highlights are focused on details such as wooden walls, and patterns on rust-painted iron, all simple, not fussy, but respecting the emotions of the experiencer. Chef Vuong's immaculate culinary techniques, as well as his creativity and years of research into local and global cultures, and a philosophy centred on sourcing the freshest, sustainable, and local ingredients, assure diners that they are not only eating some of the finest of cuisines, but that the ingredients in their dishes have provenance, sustainable harvesting methods, and environmental friendliness ensured. Coco is the consummate example of a night time experience due to the exceptional service and famous environment that it offers. A location where guests may obtain the most comprehensive and memorable gastronomic experience possible. 143 Nam Ky Khoi Nghia Street, District 3, Ho Chi Minh City. Tel: +84 96 973 0660

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MODERN ART OF JAPANESE CUISINE Tassui absorbs and enriches the subtleties of Japanese culture and cuisine to provide diners unique experiences in the concept of "every place has a story”. In order to capture the undeniable charm of the country of Phu Tang in every nook and crevice, the architect combined art and time-related philosophy. In while, the restaurant’s center stage recreates the glory of Kabuki theater, in its heyday in the 18th century. Coming to Tassui, you must try the Osaka Omakase menu, which has Osaka-inspired dishes, or the Yamaguchi Omakase menu, which immerses you in the tastes of the stunning Yamaguchi countryside. If you choose À la Carte, then Potato Salad with Crab Miso, Tassui's Salmon Ice Cream, Sea urchin Spaghetti... are the favorite choices of diners. Since sound is one of the main focus points at Tassui Dining & Lounge, you can listen to the wonderful melodies while enjoying your dinner. 10 Truong Dinh Street, Ben Thanh Ward, District 1, Ho Chi Kinh City. Tel: +84 911 356 686

FROM SPAIN WITH LOVE The Lynd Restaurant & Lounge, which is located in the midst of Ho Chi Minh City, is built to appear like a castle in Europe. You will not only have a fantastic dining experience at Lynd Restaurant but also be surrounded by elegance and opulence that will make you feel as though you have been transported to a faraway European medieval city. Enjoy the most traditional and typical dishes of Spain, created by talented chefs who showcase their culinary talents. This promises to give diners an extremely special culinary experience, leaving a special mark in their hearts and leaving them with unforgettable memories. The open space outdoors of the restaurant is described as "magnificent Europe." Diners will feel as if they are truly immersed in a romantic European country, which is built in classical architecture with the involvement of two Greek and French architectural flows This will be the perfect setting for a romantic dinner with your significant other, replete with beautiful music and twinkling lights to create the mood. 6/4 Nguyen U Di Street, Thao Dien Ward, Thu Duc City, Ho Chi Minh City. Tel: +84 942 424 201

CRAFTING THE CRAB HOUSE Phu Quoc Crab House, also known as The Crab House, is a restaurant that is genuinely dedicated to seafood aficionados, particularly those who enjoy crabs, which have been presented in as many diverse ways as you can possibly conceive. If you have a strong affinity for mouth-watering dishes that are created utilizing crabs and other types of seafood, this restaurant is an excellent choice for you to dine at. Phu Quoc Crab House is a luxurious two-story design, decorated simply but cosy. As the name suggests, the restaurant mainly specializes in serving delicious and attractive fresh crab and sea crab dishes. Freshly caught crabs are brought ashore by local fishermen to be used as raw materials for the dishes here, making the quality and freshness of the food here beyond reproach. In addition to delicious food and a chilled atmosphere, guests are served by attentive and enthusiastic staff, who are knowledgeable about every dish and sauce available on the extensive menu.

Centrally located in the Dinh Cau night market, The Crab House restaurant is a must for travellers to the beautiful tropical island of Phu Quoc. 26 Nguyen Trai Street, Duong Dong Ward, Phu Quoc Island, Kien Giang Province. Tel: +84 297 3845 067

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GLOBETROTTING EPICURE

Head chef Mark Tai (left) and sous chef Adley Axmeer Shah from Cloudstreet

CULINARY STARS SHINE BIGGER AND BRIGHTER

Chef Tristin Farmer from Zén

Jaan by Kirk Westaway’s Sweet Tomato with Basil and Olive

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If you need proof that Singapore is a food paradise, look no further than the Michelin Star restaurant selection for 2021. The Michelin Guide Singapore, which celebrates its 5th anniversary this year, has awarded stars to 49 restaurants, up from 44 in 2019 (last year’s selection was cancelled).

There are now three three-Michelin-starred restaurants in Singapore – Les Amis, Odette and the newly promoted Zén (sister restaurant to three-Star Frantzén in Stockholm). Jaan by Kirk Westaway gained a second Michelin star as it received recognition for its modern reinterpretation of British gastronomy.

The restaurant joins four others with two Michelin stars: Saint Pierre, Shisen Hanten, Shoukouwa, and Waku Ghin.

A total of 12 new restaurants received one Michelin star, of which four made their debut: Art, Cloudstreet, Oshino and Sommer. In particular, it was a double celebration for Cloudstreet, a place that transforms Sri Lankan flavours into innovative dishes served omakase-style. Chef Mark Tai of Cloudstreet emerged as the first-ever winner of the Michelin Guide Singapore 2021 Young Chef Award.

This award recognises a young chef working in a Michelin-starred restaurant who has exceptional talent and great potential. In all, there are 41 one-Michelinstarred restaurants.

The Bib Gourmand selection, which highlights food establishments that offer a value-for-money meal for less than $45, saw its most extensive list yet. There are 69 venues spanning a mix of restaurants, street food establishments and hawker stalls. The hawker stalls span across a range of iconic Singaporean fare such as bak kut teh, laksa and sliced fish soup. Michelin Guide Singapore also recognised 142 Plate restaurants, 19 more locations than 2019’s list. Get the full list at guide.michelin.com/sg.

NEW EATS AT RAFFLES HOTEL SINGAPORE There are two new reasons to visit Raffles Hotel Singapore.

First are the sizzling new dishes at Butcher’s Block, presented by its new chef de cuisine Jordan Keao. The new dinner and weekend brunch menus draw on his Hawaiian heritage and deep passion for wood-fire cooking, and feature meats, seafood and vegetables from around the world. The signature Tour de Force experience is highly recommended, a showcase of seasonal produce and distinct flavours where each dish has been given “a touch of fire” through smoking, slow-grilling, roasting and other techniques. Steak lovers will enjoy prime cuts of A5 Kagoshima Striploin Wagyu, Australian Tenderloin Wagyu or the pièce de résistance Bone-in OP Rib Tomahawk, all expertly cooked over wood-fire.

Second is the vibrant Osteria BBR by Alain Ducasse, a modern and energetic concept where authentic Italian cuisine is presented through the lenses of the acclaimed chef. Previously serving Mediterranean cuisine, the reopened Bar & Billiard Room (BBR) now embodies the vibrance and warmth of the Italian Riviera. This means diners can enjoy a contemporary selection of delectable antipasti, freshlycooked pastas, succulent seafood, grilled meats, wood-fired pizzas and more. Led by chef de cuisine Francesco Soletti, inspired signatures include Sea Urchin Risotto, Marinated Sea Bream and the pasta dish Eliche di Gragnano.

Smoked Unagi and Smoked Hamachi Tartare from Butcher’s Block

THE FUTURE OF COOKING? At first glance, it looks somewhat like the mysterious black monolith in 2001: A Space Odyssey. But the Anaori Kakugama is much more than a black box. Reflecting the Japanese design ethos of minimalism and clean lines, it’s actually an cooking tool carved from one solid block of carbon graphite. Lifting the top lid reveals an inner hinoki cypress lid that sits over a deep set round interior.

There are no plugs or electronics; instead, it relies on its ultra-minimalist design and material to bring cooking back to its most basic form.

Since carbon graphite is a mineral material with exceptional qualities such as heat resistance and electrical conductivity, it is able to function as a multifunctional cooking tool with superior heat retention. Use it for grilling, simmering, poaching, frying and steaming. Its dual purpose lid can also be used as a grilling pan. According to the brand, regardless of the heat source and mode of cooking (you can put it on the stove or in the oven), the original flavour of each ingredient is enhanced. The cooking tool is made

by Anaori, a Japanese brand known for manufacturing industrial carbon graphite products, and is available in two sizes.

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NEW PLANT-BASED MEATS HAVE ARRIVED

THE GAGGAN ANAND EXPERIENCE Disappointed Gaggan Anand fans who were not able to book seats at his residency at Mandala Club (tickets were sold out within three hours of release in September) will be pleased to know that it has been extended until the end of March 2022. Diners will have the chance to experience new dishes by the world’s most successful Indian chef. “Starting from 12 January 2022, we will be revealing a new menu, featuring fresh variations of some signatures, and others that have been shaped by the memories and flavours the team has experienced in Singapore,” shares Gaggan. Also launching on the same day is a gastro-bar that serves as a seductive extension of Gaggan’s dining fantasy, designed for “uninhibited enjoyment of the unexpected”.

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The alternative meat trend shows no signs of abating as seen in a slew of new plant-based products in the market. First is Impossible Pork, a ground pork substitute not unlike the famed Impossible Beef. The said taste profile of Impossible Pork: a mild, savoury flavour with balanced umami richness. It is certified gluten-free and contains no nitrates, and is reportedly best served in eats like spring rolls, meatballs and dumplings.

Then we have Good Catch, the plant-based seafood brand by US startup Gathered Foods. Singapore is its first Asian destination to experience its range of vegan seafood. Four products have been introduced – Food Service Tuna Flake, Classic-style Fish Burgers, Thaistyle Fish Cakes and New England-style Crab Cakes. All are created using the startup’s proprietary six-legume blend of non-GMO peas, chickpeas, lentils, soy, fava beans and navy beans. They are on the menus via food service at partnering restaurants such as Grand Hyatt Singapore and Privé.

Lastly there is Nestle’s Harvest Gourmet. Made with non-GMO soy, the halal-certified plant-based meat range is packed with protein and fibre. Options include Ground Mince, Stir Fry Mince, Chargrilled Pieces, Sensational Burger, and Schnitzel made with natural ingredients like soy, wheat, beetroot and coconut oil.

A COOL IDEA Isn’t it frustrating that one of the most important kitchen appliances – the refrigerator – is often relegated to drab colours of white and silver?

No longer, thanks to Samsung Electronics Singapore’s new range of Bespoke Refrigerators.

These refrigerators can be customised in a plethora of ways to complement different home settings and aesthetics, with selection of modules and changeable panels in a spectrum of colours.

The lineup is available in the all-new 4-Door Flex, the Bottom Mount Freezer, and the 1-Door Flex, or a combination of the formats that consumers can mix and match to fit their living spaces.

Select from a palette of five classic and vibrant hues available in soft and silky (Satin Glass) or glossy (Glam Glass) finishes. Colour options include Glam White, Glam Pink, Glam Navy, Satin Sky Blue and Satin Gray.

BE YOUR OWN BARISTA De’Longhi’s La Specialista Prestigio is the coffee brand’s latest premium manual coffee machine aimed at coffee drinkers who enjoy the hands-on experience of making a cup of joe. This means you get to be your own barista in the comfort of your own home.

From grinding coffee beans with engineered precision to crafting your own signature latte art, it’s a machine that is designed to hone your coffee-making skills. It is packed with high-tech features such as Sensor Grinding Technology, Smart Tamping Station, Dynamic Pre-Infusion function as well as three infusion temperature settings to make the perfect brew. It is priced at $1,599 and available at shop.delonghi.com/dl_sg.

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GOURMET INSIDER

DA VITTORIO SAIGON

Italian Culinary Tradition Meets Creative Genius Representing the latest restaurant from the famed Italian brand, Da Vittorio Saigon is destined to become the premier destination in Ho Chi Minh City for traditional Italian gastronomy complemented by unparalleled service in an elegant atmosphere.

W

ith restaurants located around the world, Da Vittorio is a family-owned restaurant brand which takes pride in its heritage and devotion to Italian gastronomy.

Over the course of more than 50 years and thanks to the intuition of its founders - Vittorio Cerea and his wife Bruna – along with the evolutions made by their sons Enrico, Francesco, Roberto and daughter Rossella, the brand has achieved worldwide acclaim including a combined eight Michelin stars at its restaurants in Italy, St.Moritz and Shanghai. As the first establishment in Vietnam, Da Vittorio Saigon continues the story with an emphasis on exquisite fine dining through masterful culinary presentation and impeccable service in a luxurious setting.

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Executive Chef of Da Vittorio Saigon: Matteo Fontana

The Cerea family

With a particular attention to detail, Chef Matteo Fontana and his team, under the guidance of Chicco and Bobo Cerea, present refined Italian favourites, including “Da Vittorio” signature dishes, each crafted to perfection from premium imported and locally-sourced ingredients. A comprehensive menu prepared using modern techniques explores a range of culinary styles with an emphasis on classic dishes that take their inspiration from a traditional Italian family setting. The combination of ingredients, including fresh seafood, imported truffles and homemade pastas, create expressive notes that ignite the senses through sight, smell, texture and ultimately incomparable flavour.

With its captivating interiors showcasing an art gallery-like collection of imported Italian furnishings and delicate mosaics handcrafted in Milan, the restaurant boasts an area of 1,000 square metres across two floors with a total capacity for 86 guests. The main dining area can welcome up to 35 guests and four private booths are available for romantic rendezvous. For corporate dinners and family-style receptions, six private rooms offer an intimate and exclusive atmosphere with dedicated service.

In addition to the dining areas, Da Vittorio Saigon features a stylish bar staffed by world-class bartenders serving up a selection of bespoke cocktails alongside imported beverages. The impressive wine cellar at Da Vittorio Saigon presents over 400 award-winning varietals from around the globe.

Throughout your visit to Da Vittorio Saigon, expect a warm welcome with distinctly Vietnamese hospitality from the seasoned team of The Reverie Saigon.

TIMES SQUARE BUILDING (B1 Level & 1st Floor) 22-36 Nguyen Hue Boulevard & 57-69F Dong Khoi Street District 1, Ho Chi Minh City, Vietnam T: +84 (0) 28 3823 6688 | F: +84 (0) 28 3822 3355 DaVittorio@thereveriesaigon.com | www.thereveriesaigon.com

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GOURMET INSIDER

WEIRD AND WONDERFUL “Nothing is unknown if you wish to explore it” is the ethos of Locavore’s current season tasting menu. Here’s what chefs Eelke Plasmeijer and Ray Adriansyah can share about working with Indonesia’s lesser-known ingredients.

Dishes from “Exploration One”

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PHOTOS COURTESY OF LOCAVORE

BY EVE TEDJA

I

ndonesia’s only entry in Asia’s 50 Best Restaurants list five years in a row is at it again. Renowned for exclusively working with local ingredients and sustainable practices, the progressive restaurant Locavore in Ubud has announced its new tasting menu: The Unknown: An Edible Mystery Explored. The 19-course menu is an exploration of the lesser-known parts of an ingredient – spices and spice-related plants and trees - as well as parts that end up in the bin.

The new tasting menu is separated into four “explorations”.

In “Exploration One”, the chefs push the envelope by making charcuterie out of local seafood. Cold smoking, dry ageing and curing were applied to cobia and bonito fish. Their bones also don’t go to waste – they are turned into smoked fish-bone butter. Made with LocaLab (food laboratory and testing kitchen of Locavore) fermented fish sauce, smoked salt, smoked fishbone oil, organic coconut oil, soymilk and soy lecithin, the butter is served alongside cassava and coriander seed buns.

Indonesia’s rich biodiversity and culinary heritage are gloriously dissected and tastefully transformed with ingredients such as pandan leaf, kulim, kluwak, nutmeg fruit, asam cekala, and torch ginger leaf. “Being in Indonesia has given us plenty of ingredients to work with. For this menu, we played around with nutmeg fruit by turning it into gelato and serving it alongside black banana ganache tart. Pandan, typically used for sweets, has been reworked and used in savoury roasted vegetable broth. It is poured over wood ear mushrooms and charred cabbage with black rice vinaigrette and andaliman oil,” says chef Eelke Plasmeijer.

Asam Cekala

Kulim takes centre stage in this rice dish

Andaliman pepper (Zanthoxylum acanthopodium) gives a citrusy, mild numbing sensation akin to Sichuan peppercorn.

Grown only in North Sumatra at 1,200 to 1,400 metres above sea level, Andaliman pepper is most commonly used in Batak cuisine.

Kulim (Scorodocarpus borneensis) is often referred to as jungle garlic. It is the fruit of the Kulim tree that is typically grown in the Malay Peninsula. In Indonesia, kulim can be found in Sumatra and Kalimantan. With hints of truffle and garlic, it takes centre stage in a dish of heritage kulim rice, green kulim oil, served with egg yolk, pickled jicama, smoked and blackened jicama.

One of the two desserts – black rice brem dragon fruit sorbet with white rice brem ice cream, asam cekala reduction and dragon fruit leather – gets its sourness from asam cekala. As the fruit of torch ginger tree, it is often used to add a sour taste into a dish and to get rid of the strong fishy taste in Batak cooking like arsik goldfish.

“Procuring these ingredients from all over Indonesia is still a challenge. I think it will be great if there are more restaurants who are willing to commit and go deeper with using local ingredients because that will lead to greater availability,” adds Plasmeijer.

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GOURMET INSIDER

FLAVORS OF A EUROPEAN SUMMER Seasonal produce, comforting flavors, and generous portions take center stage in the offerings of these European restaurants.

BY ANTON D. JAVIER

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SAINT PIERRE Saint Pierre, the two Michelin-starred restaurant helmed by chefowner Emmanuel Stroobant, greets 2022 with a new Opulence menu, which is comprised of six outstanding courses. Overall, it’s a grand showcase of some of the season’s best ingredients, delicious sauce pairings, as well as harmonious flavors that are testament to Chef Emmanuel’s culinary expertise.

The meal begins with a picturesque trio of snacks made up of the Flemish-style white asparagus, Vichyssoise tartlet, and smoked French asparagus with pickled sand carrot. This is followed by an amuse-bouche of ginger-infused creamed cauliflower and tarragon jelly encased within a caviar tin and topped with Bafun uni and N25 Oscietra Caviar. The menu’s standout, however, is the pigeon from Anjou in Loire Valley that is unexpectedly — yet cleverly — paired with buah keluak sauce and carrot puree. With this dish, the protein’s pleasantly gamey flavor is complemented by an enjoyable juggle between sweet and savory notes. Rounding off the menu are dishes that feature an assortment of premium seasonal fish and seafood, as well as the signature Majimup marron with its fresh, sweet succulence.

Visit Saint Pierre 1 Fullerton Road, 02-02B, One Fullerton, Singapore. Tel: 6438 0887

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WATERFALL RISTORANTE ITALIANO Now is the perfect time to revisit Waterfall Ristorante Italiano at Shangri-La Singapore, which boasts a relaxing tropical atmosphere, as well as new delicious Italian dishes created by Chef Simone Loisi who recently joined the hotel group as Chef de Cuisine, following a successful stint at the neighborhood favorite, iO Italian Osteria.

At Waterfall, Chef Simone taps on his Southern Italian roots for a vibrant and sumptuous showcase of dishes comprised of hometown specialties and handmade pastas. The Porchetta Alla Birra earns top marks for perfectly crisped skin and juicy meat that pairs well with the side of sauerkraut and a dab of mustard. The Orecchiette Broccoli E Salsiccia is an underrated classic worth a try, where the combination of tender broccoli and Italian pork sausage meat lends a comforting familiarity to the palate. Meanwhile, the impressive 300g Polpo all Plancia — tender whole octopus tentacle — is simply steamed and then grilled for a delicious char, and then served alongside lemon wedges and dollops of rich potato cream.

Waterfall Ristorante Italiano 22 Orange Grove Road, Shangri-La Singapore, Level One, Garden Wing. Tel: 6213 4398

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LES BOUCHONS AT ROCHESTER COMMONS Les Bouchons, which is well loved for its Steak Frites, recently opened its latest branch at Rochester Commons and is housed in a black and white two-story bungalow surrounded by a lush al fresco area. Completing the overall French feel of the place is a pétanque court, which allows diners to play a few rounds over an ice-cold glass of pastis as they wait for their meal to be served.

In addition to its idyllic location, Les Bouchons Rochester boasts a menu that’s comprised of classic French fare that aims to satisfy. While straightforward and fuss-free, the starters like the Foie Gras Terrine, French Ceps Soup, and French Heirloom Beetroot

Salad immediately impress with their honest, homey flavors. As for meats (served with free-flow fries), new additions to the Rochester menu include the Grilled Beef Wagyu Onglet, Grilled Sirloin Wagyu, Grilled Canadian Pork Chop, and Grilled Lamb Chop with Herbes de Provence. A sleeper hit that’s easily overlooked, but worth trying is the Poulet aux 40 Gousses d’Ail – Traditional 40 Garlic Roasted Chicken, boasting fall-off-the-bone meat and a rich, garlicky jus that’s begging to be mopped up by crusty slices of bread.

Les Bouchons Rochester 10 Rochester Park, Rochester Commons, Singapore. Tel: 6904 8972

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G O U R M E T K N OW L E D G E

Direct To Masses co-founders Dylan Ong and Kent Leong

NO SAY TO

ADDITIVES Healthy eating and additive-free foods have never been more popular. We shine the spotlight on three companies and the good people behind them who make it possible.

BY PRIYANKA ELHENCE

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E

veryone wants to eat well. But given Singapore’s timepoor lifestyle, sometimes eating healthy and nutritious is not as easy as it may seem. It’s no secret that consumer demand for healthier food, especially those that are minimally processed, and are preservative- and additive-free, is on the rise.

Given how this trend has been on the rise over the past few years, Singapore is now home to a plethora of better options when it comes to alternate food sources and healthier choices. Even Impossible Foods has just launched its products into retail outlets for consumer convenience. The benefits of cleaner eating are well known, so we’re shining the spotlight on some companies that are doing their bit to bring you better food choices.

Says Rebecca Forwood, Founder/Director, The Fishwives Pte Ltd, “I was brought up in a family where the quality of food was the most extremely important, so I’ve always been very discerning at what I eat, and where it’s come from. When I arrived in Singapore, it was virtually impossible to find food with ‘no nasties’. No one really thought that much about it and didn’t really question where their food came from. People were unaware and didn’t really understand that a lot of their food was fed hormones and antibiotics and also often had colourants and extenders added to it. 20 years ago, I really struggled in those early days to find good food that didn’t contain chemicals and additives – ‘organic’ wasn’t a thing and food wasn’t a focus like it is now. I was inspired to ‘educate’ people on the importance of ‘Clean and Green’ and ‘No Nasties’ so decided to import into Singapore and started with bringing the New Zealand King Salmon.”

Forwood’s mum and aunty started the very first Fishwives in Hong Kong in 1991, and brought in New Zealand King Salmon. The one-off shipment quickly grew into a successful business due to the huge demand as it was easily the best fish anyone had ever tried in Hong Kong. “When my mum left Hong Kong, I took over the business and continued it even after moving to Singapore in 2000,” she says. “I do feel like I started the movement in Singapore and decided that I shouldn’t stop at fish.” In 2013, Forwood expanded into Cluny Court, and has been growing successfully with 30% revenue year on year, with a loyal customer base.

But are customers ready to pay premium prices for premium ingredients? “Our customers are more willing to pay premium prices for these better-quality products as they are very conscious of the food they eat. Many customers tell us that they would prefer to eat more expensive but better-quality food two to three times a week than buy cheaper lower-quality products every day. They trust us and know that we are very discerning about what we sell and who we source from,” says Forwood.

Cape Grim Grass-Fed Australian Beef from The Fishwives

WHAT DOES UNADULTERATED, SUSTAINABLE CLEAN FRESH FOOD MEAN? “For us it means that there are no chemicals, hormones, antibiotics, preservatives or artificial flavours added. We also ensure the supplier has followed sustainable practices in the way the product is farmed and follows ethical farm practice and correct animal welfare. It is really important to make sure you know where your meat or fish has come from, to ensure that it is from clean waters and fresh clean pastures.

All The Fishwives meat and fish products are grass fed and come from the pristine environments in the country they are from.” Rebecca Forwood, Founder/Director, The Fishwives Pte Ltd.

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Likewise, Wendy Foo, Director, Ryan’s Grocery, says, “More people are aware now of how food is able to heal and are educated on lifestyle-related diseases and illnesses, so they look for higherquality products, especially those with lesser additives. There is also a bigger movement for those who are gluten-intolerant.

Where there used to be a small community, it is now growing as people understand their bodies better. This has led to an increased awareness on labelling of allergens.”

Home-grown Ryan’s Grocery, a boutique grocer and butcher carrying alternative gourmet, organic, allergen- and preservativefree specialty foods, was launched in July 2015. The founders, Sebastian and Wendy, named the store after their son who was intolerant to gluten, dairy, nuts, soy, egg and yeast. They fulfilled their mission to supply a better range of dietary products to support their child and the local community with intolerances by establishing Alternative Selection, with Ryan’s Grocery as the face of its grocery front.

New Zealand Salmon from The Fishwives

Gourmet Sausage Platter from Ryan's Grocery

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Roasted Pork Belly from Direct To Masses

THE FISHWIVES’ RANGE OF ADDITIVE-FREE PRODUCTS • Beef: Australian grass fed Cape Grim Beef from the most northwest point in Tasmania.

• Lamb: Our Temana lamb is 100% free farmed lamb from New Zealand’s remote South Island stations. The Fishwives is Temana’s first (and currently only) retailer of the product as it has up till now, only been served at the best restaurants around the world.

• New Zealand King Salmon: Our Akaroa Salmon is reared in Lucas Bay, a deep-water bay near the entrance of the Akaroa Harbour on the east coast of New Zealand’s South Island, a natural environment and home of a wild salmon population. The salmon are farmed in the ‘old style’ way with close monitoring and hand feeding in multiple cages. Unlike other salmon farms, they farm with extremely low stocking densities, without the use of any hormones or antibiotics.

“Most of our brands are certified carbon neutral, with zero-net carbon emissions. Being carbon neutral means carbon emissions produced by the producers, from paddock to plate, are compensated with activities or initiatives that absorb the same amount of carbon or more. For instance, our pork producer, Borrowdale, offsets their carbon emissions by supporting projects like wind farms in India that generate clean, renewable energy,” says Foo. The Fishwives deals directly with all its suppliers and has complete control of the products once they arrive in Singapore.

They will also be adding a vegan range to existing offerings that are free of chemicals and ‘fillings’. “We collect our shipments within an hour of their arrival, unlike most companies that receive their products from distribution companies. We are assured that our products are always kept in the correct temperature as they are loaded directly onto our refrigerator truck at the airport and taken directly to our cold storage facility. This ensures that quality and food safety are never compromised.”

Also introducing additive-free frozen meats to foodies seeking modern convenience, without any of the MSG or preservatives, are the duo behind Direct to Masses. Kent Leong, co-owner of Direct To Masses and second-generation owner of roasted meats supply

company De Tai Food Supply says, “Instead of having to settle for lukewarm takeout laden with MSG, we’re offering consumers a better alternative that is as convenient as buying takeout.” His partner and co-owner is Dylan Ong, who helms the kitchen at his three-year-old restaurant on Beach Road, called The Masses.

On a mission to deliver the best quality products to stayhome foodies, the owners’ strategy to stay ahead of competition is to offer consumers modern convenience in the form of easy-toprepare, low-carb options with complete peace of mind when it comes to quality, nutrition and convenience.

Says Ong, “Our premium products such as Duck Leg Confit, Christmas Porchetta, Bourbon Char Siew, and Lurou (braised minced pork), are made with locally-sourced ingredients and produce, so we’re also supporting local businesses, while offering an affordable price point. For instance, our Roasted Pork Belly is of great value and can easily be considered a fridge staple, even for most middle-income households.” Leong goes on to share that the game-changing technology of blast freezing is what enables Direct To Masses to successfully produce additive-free foods of restaurant quality that can be heated up at home in under 30 minutes, with all textures and flavours intact.”

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Amazin’ Graze

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

A HOME COOK’S DREAM Singapore may be small but there isn’t anything that a home cook could desire that isn’t available on our little red dot anymore, thanks to the efforts of gourmet grocers and specialty outfits.

BY PRIYANKA ELHENCE

L

ong gone are the days when home cooks used to pine about not being able to find good quality ingredients in Singapore, let alone those that are exotic. But thanks to the efforts of so many gourmet grocers and specialty outfits that have set up shop in Singapore, nothing is off limits anymore. While it isn’t possible to list all the amazing work done by everyone in this article, we have rounded up a handful of lesser known players to showcase the fine products and ingredients that they bring in, making dreams of home cooks a reality.

A SLICE OF GREECE Blu Kouzina Mart (blumart.sg) by Blu Kouzina offers an extensive range of healthy products from Greece, personally curated by founder Dennis Tsakiris.

In addition to its range of local Greek lentils and chickpeas, BluMart carries uniquely Greek products such as Delta yoghurt from the island of Crete made using a twice-strained fermentation process; nutritious carob rusks; capers and caper leaves from Santorini; Epiros Feta, lauded as being the most awarded feta in the world; and Talagani cheese, a traditional 100 percent handmade Greek cheese.

Also available are Greek wines, some of which are found only in Greece; Green Gold extra virgin olive oil, where olive groves are organically maintained on the Tsakiris Family Estate; and tomato-based products

by Kyknos, a 105-year old homegrown company that uses only 100 percent Greek tomatoes for its GMO, gluten- and preservative-free tomato condiments such as tomato paste, tomato juice, tomato purée, ketchup and barbecue sauce.

Epiros Organic Feta, Talagani and Green Gold Extra Virgin Olive Oil from Blu Kouzina Mart

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IT’S A PLANT-BASED WORLD Brought to you by the same family behind SaladStop!, Good Food People (goodfoodpeople.sg) is an online marketplace that offers a variety of plant-based ingredients including meat-alternative proteins and homemade sauces. Its mission is to make plant-based options convenient and accessible. Home cooks can create healthy meals effortlessly with its Market Boxes & Bundles or Meal Kits, filled with fresh vegetables, fruits, sauces and plant-based proteins.

Alongside brands like Beyond Meat and Impossible Foods, you’ll find other products not commonly found in ordinary grocery stores such as Tindle, Herbyvore and Karana. Pre-cooked packs such as Kung Pao Heura Chicken and Karana Buah Keluak feature proprietary recipes created by their in-house chef and are not available anywhere else.

Keepr’s British Honey from Limwood Gourmet

COMMITED TO QUALITY As the saying goes, good things come in small packages, and it’s true when it comes to boutique brands. Limwood Gourmet (limwoodgourmet.com) represents boutique producers, most of which are family-owned and are passionate about what they create, hence quality is non-negotiable. It carries premium products from Pukara Estate, a veteran Australian producer from Hunter Valley.

Good Food People

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Initially an olive grove making naturally infused extra virgin olive oil (EVOO), Pukara Estate’s repertoire has grown to include premium balsamic vinegars, salts, dukkahs and other condiments. The gourmet grocer also exclusively carries honey from the United Kingdom’s Keepr’s range of honey and honey products, all of which are free of pasteurisation, dilution and additives.

Pukara Estate’s Traditional Dukkah from Limwood Gourmet

FRESH & CURED MEATS If you are looking for sustainable options when eating meat, MeatCo (meat-co.com) has ethically sourced and high quality products specifically from Gippsland and Tasmania in Australia, and Hawkes Bay in New Zealand. Some of its more popular products include Barley-fed Top Sirloin Roast Beef, Victorian Rolled Lamb Rump and Canadian Rare Breed Rolled Pork Loin. MeatCo’s Barley Fed Beef is the only free-range yet grain fed beef programme in Singapore at the moment, offering the benefits of grain fed qualities without the intensive feedlot process that causes a high carbon footprint.

It also sources organic chickens from Bostock Brothers which uses a completely closed energy loop for its chicken rearing. All chicken feed are grown on the same farm, fertilised by chicken manure harvested from the coops, which in turn powers the electrical requirements on the farm. Biodegradable packaging is used to pack the chicken, making it a sustainable and healthy option for everyone.

For something a little different, Baggie’s Butcher & Deli (www.baggiesdeli.com) offers a wide range of in-house cured meats, including the unique South African biltong (which is what got them started in the first place). They have since expanded into fresh meats and produce, specialty sausages such as droëwors and boerewors (both South African favourites), as well as chilli sticks, cabanossi, and a large range of high quality fresh meats at great value.

Baggie’s also carries a range of products mostly from South Africa, including Secco drink infusions, zero alcohol gin, dairy free milk alternatives, and more.

MeatCo

Baggie’s Butcher & Deli

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Nourish

ALL THINGS VEGAN Just because something is vegetarian doesn’t mean it’s healthy. One way to avoid preservatives, refined sugars and other nasties is to check out Nourish

by EatRoamLive (nourishsg.com). The store offers healthy, ethical, cruelty-free, sustainable and plantbased products all under one virtual roof. There is a wide range of organic and affordable gluten-free products and snacks available, along with Ayurveda and traditional Chinese medicine-based products.

Unlike many other gourmet grocers, Nourish sources most of its unique artisanal products locally, including fresh plant milk from brands like The Family Kitchen and Ega Juice Clinic, and vegan artisanal cheeses from Nut Culture and 4My (also available on its Gourmet Vegan Platters and curated cheese platters).

Nourish also offers healthy Breakfast and Dessert boxes curated by local brands and chefs. Home cooks can elevate their cooking through superior quality EVOOs, pasta sauces, pestos, olives and other hardto-find Mediterranean products from Spain Finally, indulge in Nourish’s range of sustainable vegan wines such as Zero Sugar Wines from Pure The Winery that aren’t widely available in Singapore yet.

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Fave Fine Food

A TOUCH OF LUXURY Inspired to recreate that Michelin-starred meal at home? E-gourmet purveyor and fine food shopping destination Fave Fine Food (www.favefinefood.com) represents brands and producers who share their vision for distinctive and time-honoured products, made by masters who respect the land, animals and centuries-old traditions. So jazz up your dining table with its specialty products such as Poilâne Signature Loaf, freshly flown from Paris weekly from the famed Maison Poilâne boulangerie, where carefully selected stone-ground local grains are transformed into healthy, handmade bread following an ancestral slow fermentation technique.

Home cooks can get their hands on the exclusive Rosso Di Mazara, a 100 percent pure Gambero Rosso (red prawn) oil extracted from frozen freshly caught Gambero Rosso heads. Other exclusive luxury products this e-gourmet store carries includes Sturia caviar, Alba White Truffle (Tuber Magnatum Pico), and bottarga.

GOING NUTS FOR NUTS Amazin’ Graze’s (www.amazingraze.com/sg) latest range of Health Essentials offers a selection of hearthealthy nuts and seeds alongside handbaked granolas, Asian-inspired nut mixes, 100 percent natural nut butters, guilt-free Brownie Chips and wholesome Goodness Bowls. Perfect as wholesome snacks on their own or as part of other recipes, the new range of essential building blocks offers Australian rolled oats, Mexican chia seeds, organic dried Turkish figs, lightly roasted USA walnuts and pecans, California almonds and cashews.

Amazin’ Graze sources its ingredients from all around the world, using them to produce unique localised flavours and products with healthy ingredients through artisanal processes. Refined sugars are a no-no; instead, sweeteners like honey, organic molasses and coconut sugar are used (their low GI properties prevents any spike in blood sugar).

Dried fruits are also used for added natural sweetness.

Little Farms

A LITTLE BIT OF EVERYTHING What started out as a place to get great avocados has grown by leaps and bounds. Little Farms (littlefarms. com) needs no introduction; in addition to carrying an extensive range of fresh seasonal produce and groceries procured from all around the world, the Little Farms home brand offers kombucha, juices, salads, Australian lamb patties, Black Angus beef, freerange eggs, freshly baked bread, coffee and frozen fish.

Also exclusive to the store is the Mt. Barker Fresh Chicken and Pork, one of the few Australian certified farms where fresh (never frozen) chicken and pork are allowed to be imported into Singapore.

Amazin’ Graze

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

GO WITH YOUR GUT Probiotics, prebiotics, fermented foods, microbiomes – these aren’t just trending buzzwords anymore. We talk to industry experts to understand what makes gut health so integral to our overall well-being and the kind of foods that can make all the difference.

BY PRIYANKA ELHENCE

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W

e now know that gut health plays a very important role when it comes to overall optimum health and wellbeing. But what is it about having a healthy gut that makes the difference? Did you know that the human microbiome (the bacteria essential for breaking down nutrients) plays an important role in regulating our immune and inflammatory response, fighting infections and in preventing illness, even if there are no visible digestive symptoms? Diet and gut health are interlinked, so how do you ensure that you keep your gut in top shape?

Bhavani Suryavanshee and Manisha Thakkar, founders of Nature Nudge which makes fresh fermented probiotic drinks and foods, explain: “Your body is an ecosystem in which good bacteria are a vital element. The bacteria in our gut support several bodily functions as they are responsible for boosting immunity, good sleep, weight gain or loss, hormonal balance, hunger satiation, brain health and so on.

Take out the good bacteria or reduce its diversity and all kinds of things will start to go wrong, so it makes sense to keep the body’s level of good bacteria robust and diverse.”

Emma Paris, co-founder and director of Balanced Living, a wellness centre offering holistic health support, couldn’t agree more. “A healthy gut is essential for our health and especially our immune system,” says Paris. “Years of stress, poor diet, antibiotics and medication can wreak havoc on gut health, which in turn can affect our mood, lower immunity, and cause a myriad of other issues. But gut health is usually so underrated because it is a relatively new area and how much a poor diet can influence someone’s health is not generally well understood by traditional medical practitioners.”

NOT AS IMPORTANT? Gut health does not typically feature on top of people’s list of important medical conditions. “General digestive health tends to be overlooked because as a society, we have an epidemic of many other serious or chronic health conditions that we regard as being more important or requiring more urgent attention,

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Vegan probiotic pickles from Nature Nudge

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which often downplays the importance of digestive health, let alone be thoroughly investigated,” says naturopath Alicia Davenport. The founder of naturopathic medicine clinic Ignite Heal adds that the conventional approach is to treat the body (or disease) in separate parts. Since the body isn’t being addressed as a whole, the physical root cause of the ailment is often not identified.

An unhealthy gut has been linked to a wide range of chronic diseases including diabetes, obesity, rheumatoid arthritis, depression and chronic fatigue syndrome. Davenport believes that our gut can become damaged when we eat a processed diet that is high in sugars and inflammatory foods; or we don’t eat enough fibre and prebiotics; or when we take too many medications that affect our gut bacteria.

Lifestyle factors such as poor sleep and lack of exercise can also affect gut health. Without adequate sleep, the body is under stress, which can affect digestion and the type of nutrients the intestines absorb. Most, if not all health conditions, are related to our lifestyle, or the way we choose to live.

MAKING A POSITIVE CHANGE “We always look at a person’s diet as part of our initial consultation to see if it is part of the root cause of what is wrong,” Paris says. “For example, a poor diet can cause inflammation in the body which is implicated in a huge range of diseases such as heart disease and diabetes. Often by just removing these foods, along with other lifestyle changes, the body returns to homeostasis and begins the healing process without the need for medication.”

Balanced Living’s 30-Day Gut Healing Makeover programme is designed to give the gut a complete reset, helping clients gain energy, eliminate pain and generally lower inflammation in the body.

Participants follow a clean eating plan for 30 days that removes inflammatory foods (such as gluten, dairy, sugar, alcohol and processed foods) from the diet, replacing them with healthy and nutritious meals to aid the healing process.

PROBIOTICS VS PREBIOTICS EXPLAINED Probiotics are the living strains of beneficial bacteria found in certain foods and supplements that add to the population of good bacteria in your digestive system. Prebiotics are the specialised plant fibres that act as food for the good bacteria in your digestive system to stimulate growth among the friendly, pre-existing good bacteria.

At Nature Nudge, Suryavanshee and Thakkar produce a wide range of products to cater to differing palates and gut compositions to benefit from good bacteria. They rely on nature to provide the biodiversity of good bacteria found naturally in fruits and vegetables, without the addition of any external cultivars. Both emphasise that diversity is key, saying that it’s important to eat a variety of different fruits and vegetables because you don’t get the same bacteria in every vegetable.

Probiotic drinks from Nature Nudge

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WHAT FOODS PROMOTE A HEALTHY GUT? Davenport says, “As a general guideline, a diverse range of healthy foods will nourish a large range of bacteria within our gut. Restricting diets or limiting foods longer term can be problematic to overall gut health.” She generally recommends the following foods depending on one’s constitution and makeup.

Fibre: Plant fibre feeds our good gut bacteria, calms inflammation and supports nutrient absorption. Reach for whole, nutrient-dense foods rich in dietary fibre such as broccoli, brussel sprouts, olives, berries and spinach.

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Antioxidant- and polyphenol-rich foods: Eat the rainbow! Polyphenols are powerful antioxidants found in fruits, vegetables, some herbs, and spices.

Dietary polyphenols promote the growth of beneficial bacteria while the antioxidant properties of some polyphenols make them promising candidates for the treatment of inflammatory gut diseases. Add polyphenol-rich foods such as blueberries, cherries, plums, black olives, and quinoa to your diet.

Resistant starch: Resistant starches are carbohydrates that are not broken down into sugars.

Similar to insoluble fibre, the starch passes through

MYTHS TO BUST AND FACTS TO HOLD Alicia Davenport explains common myths about your gut health.

Myth #1: “All disease begins in the gut” ~ Hippocrates We are more than just flesh and bones, hence a “functional medicine” approach is required for true well-being. While digestion is the gateway to optimum physical health, it is also about how we digest life and take in energy and emotions.

Myth #2: Avoid gluten, dairy and corn only if allergic/ intolerant or experiencing digestive symptoms Eating a diet high in inflammatory foods like gluten, alcohol, and refined sugars and carbohydrates are some of the major contributing factors to today’s chronic health issues such as diabetes, heart disease, dementia and obesity. Simply eating “gluten-free” processed foods is not healthy either. Reducing the intake of inflammatory foods is key for overall optimum health.

Myth #3: A healthy intestinal system only benefits digestion and nutrient absorption.

The health of our digestive tract is crucial to the proper functioning of many of our body systems, including mental well-being. Gut health has a strong influence on your body’s serotonin levels, and a serotonin deficiency is linked to depression, anxiety and chronic digestive issues.

most of the digestive system unchanged, and is considered to be a type of prebiotic food. Try plantain flour, green banana flour and potato starch in their unheated forms.

Another group of gut-friendly foods are fermented ones, as recommended by Suryavanshee and Thakkar. Think kimchi, sauerkraut, probiotic drinks, vegan probiotic pickles, immunity boosters and even labneh. A fermented-food diet increases microbiome diversity, decreases inflammatory proteins and is nutritionally richer in enzymes, vitamins, and minerals.

Myth #4: A leaky gut manifests the same digestive symptoms in everyone A leaky gut is said to be caused by an overgrowth of bad gut bacteria, and occurs when the gut cell wall loses integrity, allowing much bigger particles such as toxins to pass into the bloodstream, and triggering inflammation. Studies have shown this could play a role in gastrointestinal conditions, and be associated with other problems such as allergies, asthma and autoimmune diseases.

Myth #5: All bacteria are bad and should be killed Gut bacteria are certainly not all bad! It is home to up to 500 different species of bacteria, many of which are beneficial. Some medications, however, can affect your gut microbiome. Antibiotics should always be taken only when necessary as they don’t discriminate between the good and bad bacteria. This leaves a path for “weeds” like candida and pathogenic bacteria to grow, thus causing dysbiosis (an imbalance of gut bacteria).

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

2022 ASIA’S 50 BEST BARS

SPONSORED BY PERRIER REVEALED Perrier, with its invigorating bubbles, and noble history, was the proud sponsor and preferred sparkling water brand partner for this year’s Asia’s 50 Best bar community.

Since 2014, this respected liquid refreshment has been the choice brand for all the winners of this prestigious award, and since 2020 the Headline Title Partner. With all this year’s nominees embracing the quality and flexibility this premium beverage offers.

Perrier is proud to announce that its sparkling water is the brand of choice for over two-thirds of the members of the Best Bar community located all over the world.

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n April 28th 50 Best reinforced its role in championing great bars and bringing the community closer through a new edition of Asia’s 50 Best Bars list. The seventh edition of these awards was sponsored by Perrier and held at Bangkok's Mandarin Oriental hotel. The event celebrated the region’s best bars and the fantastic people behind them. The countdown was preceded by a series of special award announcements in the month leading up to the ceremony, including the unveiling of bars ranked from No.51 to No.100.

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For the first time since 2019. The awards ceremony in front of a live audience of 500 guests in Thailand, giving the bar community a chance to come together for the announcement of this prestigious list. For those who were unable to attend, the awards ceremony was streamed live on The World’s 50 Best Bars Facebook and YouTube channels.

The award is voted for by 250-member Academy, who were each asked to name the one institution that has provided the best hospitality experience in the last 18 months. This influential group

of industry leaders includes bartenders, bar owners, drinks writers, and cocktail aficionados.

This highly sought award is based on the same voting system as The World's 50 Best Bars, however, all the voters are located in Asia.

Due to the global epidemic, the regulations for 2022 were altered, with voters able to nominate a total of seven bars, including up to five from their home country, but with no obligation to vote for bars outside of their home country, if they have been unable to travel.

This year’s list of award nominees included bars spanning 16 different cities across Asia.

While the list is the main focus of the awards, there is also a rigorous selection process for individual bars and bartenders to receive special awards, these include the Roku Industry Icon, Ketel One Sustainable Bar, Disaronno Highest New Entry, London Essence Best New Opening, Nikka Highest Climber, Siete Misterios Best Cocktail Menu, Campari One To Watch and Rémy Martin Legend of the List.

The evening culminated in Coa bar, from Hong Kong to reign supreme, receiving the award for the number one spot, in 2022 for the second year in a row. Launched in 2017 by bartender-owner Jay Khan, Coa continues its mission to bring agave spirits to the forefront of Asia’s cocktail scene. The bar offers an extensive menu of handcrafted Mexican spirits that include tequila and mezcal, and rarer expressions such as raicilla, bacanora, sotol and charanda.

Other special awards announced include Honky Tonks Tavern, Hong Kong, as Campari One To Watch; Singapore's Colin Chia as Roku Industry Icon; Bar Mood, Taipei, as Ketel One Sustainable Bar; MO Bar, Singapore, as the Nikka Highest Climber and Bar Trigona, Kuala Lumpur, which wins the inaugural Siete Misterios Best Cocktail Menu Award in Asia.

Perrier is renowned for its natural mineral water paired with the strength of its bubbles in more than 140 countries. As the official water partner and sponsor of The Best Bars in Asia, this thirst-quenching bubbly carbonated beverage, with zero sugar and no calories, is perfect for a variety of drink recipes and cocktails or any occasion.

More information about Annam Group as the Exclusive Distributor of Perrier brand in Vietnam market, customers contact hotline: 0903 097 770 or email: foodservice@annam-professional.com for more details

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

WHEN DREAMS AND CRAFTSMANSHIP INTERTWINE February not only celebrates the spirit of love andtogetherness but also marks the launch of Park Hyatt Saigon's highly anticipated new concept, Chocolaterie - setting a new benchmark for artisanal chocolate on the world stage.

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uilding on a rich legacy and passion of sublimating the fine art of chocolate making, Chocolaterie is Park Hyatt Saigon’s vision of refined tastes and exceptional flavours.

Each artisanal chocolate jewel is crafted with great care, created by world-class techniques and curated from premium ingredients to offer the greatest pleasure.

Drawn towards creating a brand that is highly desirable, the mansion’s latest Pastry Chef Alexis Lee and her skilled team bring together timeless classics into a dreamy collection that will charm everyone. It is a collection of understated elegance and refinement.

With nine exciting flavours, a full box of velvety melt-in-themouth bonbons is a sought-after gift for all chocolate lovers. The marshmallow chocolate bears, on the other hand, promises to fascinate kids with two creations to select from. For those looking for variety, the signature range of hand-crafted chocolate tablets will impress at first sight. Moreover, one of the highlights must be the delicate boxes filled with the alltime favourite truffles for a complete sensory experience.

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Chocolaterie is a statement to Park Hyatt Saigon’s commitment of elevating the luxury culinary scene, especially within Vietnam and Asia. “A safe haven and an ultimate luxury destination in Asia, Park Hyatt Saigon and our team will continue to deliver worldclass culinary and exquisite pastry offers.” says Frederic Boulin, General Manager of Park Hyatt Saigon. “We would like to thank all of our valued guests who have been supporting our hotel. We will continue our efforts to ensure all our guests have a unique and exceptional experience.”

Kiwi Muffins

Ingredients: • 2 cups All purpose Flour • 1/2 cup Rolled Oats • 1/3 cup White Sugar • 1/3 cup Brown Sugar • 2 tsp Baking Soda • 1/2 tsp Ground Cinnamon • 1/2 tsp Ground Nutmeg • 1/2 tsp Salt • 1 cup Yogurt • 1/2 cup Vegetable Oil • 2 Eggs • 1 1/2 tsp Vanilla extract • 1/2 tsp Almond extract • 1 1/2 cups Kiwi peeled, chopped and sliced

Prep Time: 20 mins

Equipment: • oven • muffin tin • mixing bowl • measuring spoons • measuring cups • spatula

Cook Time: 20 mins

Servings: 12

Instructions: 1. Preheat oven to 375 F and grease a 12-cup muffin tin.

2. Whisk flour, rolled oats, sugars, baking soda, spices and salt together in large bowl.

3. Whisk yogurt, oil, eggs, and extracts together in separate bowl until smooth. Stir wet mixture into dry ingredients until combined, then fold in 1 cup of chopped kiwi.

4. Top muffins with a slice of kiwi fruit and bake for 20-25 minutes.

5. Let Kiwi Muffins cool for 10 minutes before serving.

deliciousfruits.eu

CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION

THE EUROPEAN UNION SUPPORTS CAMPAIGNS THAT PROMOTE HIGH QUALITY AGRICULTURAL PRODUCTS

EPICUREAN LIFEST YLE

IMMERSIVE CULTURAL EXPERIENCES Set in an idyllic location on Vietnam’s culturally rich central coast, Four Seasons The Nam Hai, Hoi An presents an authentic connection to the region through community lead, unique architecture, inspiring spa concept, Vietnamese culinary journey, in-resort cultural activities and local ceremonies, and a range of insightful excursions.

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ith over 98% of local team members hailing from Hoi An and Danang, each team member brings a sense of place with vast knowledge of the local culture and showcases the warmth of Vietnamese hospitality through gentle treatment of care and concern from the heart. In homage to traditional abodes, the all-villa resort interprets the Vietnamese tradition of architecture as an art form using ancient Phong Thuy as design philosophy. In a beautiful setting perched over a lotus pond, The Heart of the Earth Spa is a haven of calm, connection and compassion. Named as ‘Best Emotional Recovery’ space by CNT in 2019, a visit to the resort’s award-winning spa is a deep self-discovery expedition into our inner being connecting to our natural surroundings as one inseparable being. With an onsite resort farm of over 40 varieties of heirloom herbs, vegetables and fruits combined with a thoughtful guiding principle to source the best supplies from local suppliers, guests are assured to enjoy the freshest quality of food. To discover Central Vietnam’s vibrant culture and natural wonders, join the insightful tours to the sacred sites and cultural trips to the extraordinary UNESCO trifectas.

Block Ha My Dong B, Dien Duong Ward, Dien Ban Town, Quang Nam Province, Vietnam +84 235 3940 000 reservations.hoian@fourseasons.com fourseasons.com/hoian

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EPICUREAN LIFEST YLE

STYLISH GLAMOUR ON THE PRISTINE CENTRAL VIETNAM COAST Hoiana Resort & Golf opened in June 2020, the first of four properties managed

by Rosewood Hotel Group in Hoiana, Vietnam’s premier beachfront integrated resort. The all-suite luxury hotel is situated within steps of the resort’s worldclass entertainment, 18-hole Robert Trent Jones Jr.-designed championship course and four kilometers of sparkling coastline.

ENCHANTING SPACES As visitors arrive, they enter a light-flooded lobby with dramatic seven-meter-high, floor-to-ceiling windows that frame a 180-degree view of verdant gardens and the sea beyond. The panorama gives a taste of what is to come: throughout the hotel, sea and sky vistas celebrate the spectacular coastal location. Amidst the sensation of crossing the threshold of an elegant, contemporary home that features a décor of neutral tones, burnt-orange accents and metallic finishes, the lobby’s tasteful collection of ornaments and objects is a tribute to the destination’s rich culture and varied history. All accessories throughout the hotel’s public and private spaces have in fact have been sourced by BTA Gallery in Ho Chi Minh City and crafted in Vietnam from indigenous materials.

SOPHISTICATED HOSPITALITY The 141 beautifully designed suites are furnished with a backdrop of soft, muted colors, while sleek copper accents and touches of vibrant yellow and deep green bring a refreshingly modern spirit. Luxurious fabric panels and traditional wooden detailing evoke Hoi An’s heritage quarter. Floor-to-ceiling windows let in an abundance of natural light and each suite’s expansive private balcony immerses guests in unforgettable vistas.

Superior Suites start at 70 square meters, with sweeping resort views, while the 80-square-meter Deluxe Ocean View Suites feature superb ocean aspects. Not to be outdone, there is a magnificent beachfront outlook for guests staying in the 160-square-meter Executive Ocean View Suites. Three opulent Sky Pool Suites offer fine residential luxury and each ample corner suite features 215 square meters of space and a private, glass-sided, 25-square-meter swimming pool that overlooks the beach.

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INSPIRED DINING Steps away from the lobby is The Terrace. Designed with an open kitchenstyle buffet and grab-and-go pantry, the restaurant’s welcoming layout invites guests to pause and savor breakfast at leisure or enjoy a signature cocktail or Hoiana High Tea, a traditional ritual reimagined as a medley of delicate sweets and Vietnamese-inspired savories.

The Edge restaurant is located beside a serene and shimmering infinity pool whose edges blend into the ocean horizon. In contrast, the eatery strikes a decidedly sociable tone with a summery palette and whimsical touches such as oversized swings. During the day guests can savor comforting favorites from an à la carte selection; and it offers the best vantage point from which to watch the day fade into sunset over the East Sea horizon.

Cove Bar & Grill is a delightful beachside retreat with a large, terraced pool, sundeck with loungers and cabanas, separate children’s pool and waterslides. Refreshing drinks and light snacks are available throughout the day. Popular favorites include Whole Grouper Two Ways, and Grilled Octopus Salad. Don’t forget to enjoy lobster promotion in June, beef mania in July and South East Asia Food Festival in August.

A SENSE OF WELL-BEING In addition to The Edge and adjacent infinity pool, the 16th level also hosts a fully equipped, 24-hour fitness center with stunning views of the ocean and a wellness and relaxation lounge aptly named Tranquility. Guests are welcomed at the reception area by a textured wood and fabric installation that is inspired by the color blocks and architectural details of Hoi An’s Ancient Town. Within the deeply soothing space, guests can rejuvenate mind and body with signature rituals that include a special foot care treatment inspired by both shiatsu and Vietnamese techniques.

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EPICUREAN LIFEST YLE

EMBARK ON A CULINARY JOURNEY Located off the southwest coast of Vietnam alongside a UNESCO-designated World Biosphere Reserve, Regent Phu Quoc celebrated its grand opening in April as the first resort in South East Asia under IHG Hotels & Resorts’ upper luxury brand, Regent Hotels & Resorts. The new all-suites-and-villas resort celebrates signature dining and cultural exploration that go beyond the excellence of cuisine with six world-class restaurants and bars which define the resort’s the dynamic Taste Gallery.

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elmed by Executive Chef Bruno Anon who brings over 20 years of experience from some of the world’s finest kitchens including Michelin-starred L’Atelier de Joël Robuchon and Michel Roux Jr’s legendary Le Gavroche in London, Regent Phu Quoc offers a distinct perspective on food and beverage by establishing innovative, immersive and reinventive dining experiences that will delight and uplift the gastronomy experience for guests.

RICE MARKET Rice Market is a family dining heaven resonant of great heritage through Vietnamese & Chinese cuisine, deeply rooted in the humble ingredients of rice and noodles yet elevated for modern tastes.The à la carte menu showcases the gastronomic mastery of Chef Anon’s experience with Chef Specialties including Wagyu Soft Rice Paper Roll, a signature delight of Quang Ngai rice paper wrapped with grilled Australian Wagyu beef chuck eye roll and seasoned with aromatic herbs in wasabi soya and avocado sauce; Barbecued Duck Pho serves fresh rice noodles in duck broth, topped with Cantonese barbecued duck breast, duck neck sausage and seared French duck foie gras; Black Cod In Lotus Leaf, Alaskan Black Cod fillet oven-baked with turmeric, galangal, lemongrass, chili and aromatic herbs; Spicy Chili Mud Crab, freshly caught whole mud crab wok-fried with spicy chili sauce, egg white and served with deep-fried Chinese Mantou buns.

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FU BAR OCEAN CLUB As the only luxury beach club in Phu Quoc, it features an assortment of Mediterranean cuisine combining premium products and market fresh seafood. Guests can choose from a revolving menu of healthy and savory comfort food, or reinvented classic dishes to unwind during the day and indulge in a more refined dining experience in the evening.

Specialties featured on the seasonal inspired menu include Amur Prestige Caviar, dujiangyan-farmed caviar served with crème fraiche, melba toast and buckwheat blinis; Seafood Platters celebrating fresh seafood including whole Phu Quoc rock lobster, Alaskan king crab legs, king prawns, fresh Muirgen N2 oysters with the Cold Seafood Platter paired with yuzu gel, truffle zest, coconut tabasco foam, Hokkaido scallop ceviche, red pomelo, apple jus and dill oil for a refreshing note, whereas the Barbecued Seafood Platter adds in turbot and Phu Quoc squid, complemented with coconut and cilantro sauce, lemon butter herbs and golden chili sauce. At the cocktail bar, a globe-spanning selection from reputable worldclass rums to regional craft distilleries are showcased through a menu of 10 instagrammable cocktail creations.

A rooftop venue with an exclusive sky pool terrace and bar, Fu Bar provides the perfect perch for a drink and a daydream lavished with unparalleled scenery and a menu of inspiring cocktails and cuisine. Presenting a day to night beverage selection that includes fresh fruit blends for the morning and gin-inspired cocktails for the evening. Guests can sip on intriguing flavours and enjoy the cool sea breeze in this stylish rooftop bar, while also taking in unobstructed view of the sunset onto the ocean.

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EPICUREAN LIFEST YLE

ICONIC BOUTIQUE

LIFESTYLE HOTEL

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mbark on a journey back in time to Vietnam in 1930s with Hôtel des Arts boutique lifestyle hotel in Saigon. Combining the classical charm of French Indochina with a sense of timeless chic that only the MGallery Collection can provide, the hotel is as much an art museum as it is a 5 star hotel. Hôtel des Arts Saigon invites guests to relive the romance of this bygone era in their luxury hotel which offers all the comforts of the 21st century.

ARTISTIC FLAIR IN EVERY CORNER With feminine lines standing in striking contrast to the neighbouring office, the building itself is a modern work of art. Once inside, guests can peruse the owner’s personal collection of paintings and antiques, which adorn every wall and hall of this distinctive establishment. Each room in our luxury hotel offers the smooth lines of an art deco décor, finished with the classic artistic accents that our boutique lifestyle hotel in Saigon is renowned for.

For a touch of artistic flair in unique and luxurious surroundings, Hôtel des Arts is the jewel of Saigon, a 5 star hotel that is simply beyond compare.

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in Saigon

BE TRANSPORTED TO A BYGONE ERA From the style of our luxury hotel to the touches of times gone by dotted all around the property, Hôtel des Arts can transport you to an era long gone. The Social Club Restaurant and Rooftop Bar on the 23rd floor pays homage to an era of speakeasy gatherings while the Saigon Kitchen offers a stylish and unique design inspired by classic Asian street food markets. Taking a sidestep to the French elegance on its journey to old world glamour, Café des Beaux Arts features light and bright décor where you can take your afternoon tea, surrounded by the soft sounds of piano music, while you enjoy a book from our library. Each culinary experience to be had in our 5 star hotel is nothing short of whimsical and transformative, from the menus to the fine surroundings in which we invite you to dine.

EXCEPTIONAL EXPERIENCES AT THE BEST ROOFTOP BAR IN SAIGON A visit to Hôtel des Arts is never complete without at least some time spent in The Social Club rooftop bar. Our team are proud to offer the finest 5 star service in creating unique experiences that will flourish in your memories of Saigon for many years to come.

Experience the best rooftop bar in Saigon at Hôtel des Arts and see what it feels like to sit on top of the world.

LIVE YOUR LIFE AS A CHIC ICON AT HÔTEL DES ARTS SAIGON, Contemplate magnificent sunset by rooftop pool, sip in your stylish cocktail and savour some summer treat, that how you stay “Cool for the summer”.

Enjoy stylish cocktails bucket, premium fruits platter, elegant Deluxe room, buffet breakfast and many more.

76-78 Nguyen Thi Minh Khai, Vo Thi Sau Ward, District 3, Ho Chi Minh City, Vietnam +84 28 3989 8888 www.hoteldesartssaigon.com mgallery.com – All.Accor.com facebook.com/hoteldesartssaigon Scan for special offers

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EPICUREAN LIFEST YLE

COLONIAL DECADENCE ON THE BANKS OF SAIGON RIVER Situated along the riverside of Ho Chi Minh City’s District 2, Villa Song Saigon offers a charming, picturesque setting that would make your special occasion unforgettable. With celebration accented by a green natural environment, let your happy-ever-after begin in a sanctuary by the river.

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his riverside luxury hotel accommodates a maximum of 250 people for a wedding celebration. Small outdoor and indoor wedding celebrations are also being hosted by Villa Song. To help you celebrate, we created a wedding package options from just food and beverages to the inclusion of an acoustic music band, photography and accommodations that will leave with lasting memories. Your co-workers and families will be toasting you for creating such a special gathering.

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On top of wedding celebrations, Villa Song also offers venues for indoor meetings and conferences of up to 80 people. During the holiday season, Villa Song accommodates 180 to 250 people for cocktail parties, gala dinners, and company year-end celebrations.

Anytime could be a good time for office or family parties, and all needs will be taken care of by a team of expat hotel professionals, an experienced culinary team, and locals who have an honest desire to be of genuine service to our guests.

Currently, Vila Song is popular with corporate companies for private full-day and half-day meetings with tea breaks, company events, launching products, opening ceremonies and small exhibitions.

With a French colonial-inspired design, this boutique hotel is also a breakfast and coffee destination for those who want a luxurious garden setting breakfast along the riverbanks. Villa Song’s Bistro Song Vie caters to both Asian and Western cuisines.

People can just grab their favourite newspaper, sit down at a well-set up table, under the umbrella along the riverbanks and be served coffee and breakfast of both Asian and Western cuisines, complemented by a wide selection of wines.

Bistro Song Vie is also popular for couples having wedding proposals and for family weekend city getaway brunches.

For room accommodations, Villa Song Saigon has 23 unique, luxuriously appointed rooms and suites. No two rooms are the same. Room categories include Writer’s Room, 21-30 sqm with a single bed overlooking the swimming pool, which is suitable for solo travellers. Villa Room category, double bed, 26-41 sqm with garden and pool view without a balcony. The Sanctuary room category, a balcony room with a garden view, 32-48 sqm with double or twin beds. The Sanctuary river room category, 32-48 sqm with a river view and can be booked with an Art Suite room as an adjacent room, which is suitable for families or two couples travelling together. Art Suite, a king size bed overlooking the river with a 61 sqm space.

Villa Suite category, a balcony river view room with 71 sqm and can be combined with the Sanctuary room, suitable for big families.

The Sanctuary Suite category, a large balcony room overlooking the river with 75 sqm of space. The very luxurious room category, the Imperial Suite, 75 sqm of space with two private balconies overlooking both the river and swimming pool view. All suites are equipped with its own coffee machine and luxurious bathtubs, while all room categories have 42 LCD & Apple TVs. The saltwater swimming pool and gym of Villa Song Saigon have a tropical garden view.

The beautiful tropical setting and luxurious venue and accommodations are just the “icing on the cake” because Villa Song Saigon’s hospitality team is ready to offer our guests exceptional service and attention to detail that will exceed your expectations.

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EPICUREAN LIFEST YLE

ELEGANT, MODERN LUXURY OVERLOOKING DALAT’S HILLTOPS For those seeking an idyllic romantic escape or a magical family experience in the clouds and poetic hilltops of Da Lat, the newly-constructed Hôtel Colline sets the standard for luxurious 4- star comfort in Vietnam. Chic modernism, elegant design, and time-forgotten traditional service have been forged to create this beautifully designed hotel.

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ôtel Colline is perched overlooking the famously breathtaking and cloud-shrouded hilltops of Da Lat. Centrally located, and perfectly positioned for couples, families, or large groups to enjoy many of Da Lats restaurants, shopping centers, local markets, and the famously beautiful Xuan Huong Lake.

With 150 modern and luxurious rooms, unique, sleek modern European design and the use of soft colors, create a harmonious and calming space to relax whilst basking in sumptuous comfort.

While the impressive open spacious living areas of the classy and luxurious Colline Suite and Colline Junior, provide solace in comfort to the most discerning of global travelers.

With five restaurants and bars, diverse relaxation and dining experiences for guests. The combined essence of Thai, Vietnamese and Chinese cuisines can be discovered at the “Soy Restaurant” contrasting with the stylish European fine dining enjoyed at “The Salt Restaurant”. Or if you prefer, “Lobby Bar & Coffee”, with its modern quaint Parisienne boulevard cafe style. Whilst wellness and inner relaxation can be achieved at the Spa center. The hotel’s sophisticated function space with a capacity of up to 1,000 guests, that’s as stunning as it is versatile, transforming for any event you can dream.

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The hotel’s luxurious and sophisticated function space with a capacity of up to 1,000 guests, that’s stunning as it is versatile, transforming for the event of your dreams. Equipped with the most modern equipment, lighting, and latest meeting support technologies, with a magnificent Conference Centre, which can provide style and comfort for any Business event.

Da Lat is world-renowned for its poetic beauty and romance, and the Hôtel Colline can provide special packages to those wishing to celebrate their special day, birthday, or a company function in this breathtaking location.

10 Phan Boi Chau Street, Ward 1, Da Lat City Tel: +84 263 366 5588. Email: info@hotelcolline.com

EPICUREAN LIFEST YLE

PEACE IN THE CITY The culmination of a monumental transformation of the iconic Crown Building in Manhattan, the 83-suite hotel and its 22 branded residences bring the peace promised

by Aman’s Sanskrit-derived name to the heart of New York, ushering in a new era for hospitality in one of the world’s greatest cities.

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esting on the corner of 57th Street and Fifth Avenue, the storied Crown Building was built in 1921. Designed by Warren & Wetmore, architects of some of New York’s most influential Buildings, including Grand Central Station and the Helmsley Building - the building has undergone a significant restoration, marking its next chapter as an urban Aman sanctuary. Through a combination of its original architectural splendour and Aman’s harmonious design language, the inimitable tranquillity of Aman is extraordinarily reimagined in this urban environment, transporting guests away from the

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frenetic pace of the city below. On entering Aman New York, guests ascend to the hotel’s 14th floor, where a double-height atrium instantly instils a sense of grandeur while connecting exceptional spaces for socialising, designed by Jean Michel Gathy of Denniston and guided by the pulse of the city.

Restaurants include Arva, Aman’s convivial Italian restaurant, and Nama, Aman’s interpretation of Japan’s washoku dining tradition, which features a Japanese Hinoki wood counter for omakase-style fine dining, alongside a Wine Library, all linked by a verdant wraparound Garden Terrace.

Featuring reflective pools and dramatic firepits, the 650-square-metre outdoor space benefits from a retracting glass roof allowing year-round access. Meanwhile, the exclusive Jazz Club offers world-class live performances, reinventing a classic New York experience and serving as a nightly gathering place.

Elsewhere, a flagship Aman Spa covers three-storeys (2,300 square metres) defining an entirely new and all-encompassing approach to rejuvenation in the city. The most comprehensive realisation of Aman’s wellness philosophy in the Western Hemisphere, the spa offers a full spectrum of wellness-enhancing facilities, centred by a 20-metre indoor swimming pool flanked by firepits and daybeds and warmly lit by the glow of magnificent copper light installations. For those seeking a dedicated wellness experience, two vast Spa Houses comprise double treatment rooms, Banya and Hammam rooms, and private outdoor terraces with hot and cold plunge pools, daybeds and fireplaces. Available for private use, the Spa Houses are comparable to those of Aman’s remotest retreats and introduce a totally new concept to the city.

Ideal for business or leisure guests alike, the hotel’s 83 suites are among New York’s largest and are inspired by the airy architecture of Aman’s properties in Southeast Asia. An invitation to switch off from the outside world, every suite also offers a functioning fireplace, a first in New York City, while bathrooms are opulent and oversized with oval soaking bathtubs, marble rain showers and double vanities. Large windows offer dynamic views, and the use of organic, natural materials and muted tones brings a sense of balance and harmony reminiscent of that found in Aman resorts of the East.

On the building’s 11th and 12th floors, 11 Grand Suites can be configured with additional bedrooms to create family-sized spaces, while two Aman Suites offer the pinnacle of urban Aman living with views of 57th Street and Fifth Avenue, living and dining areas with tables for six, kitchenettes with counter seating and large walk-in wardrobes.

In a further nod to the brand’s roots, each suite also features a large-scale mural by contemporary Japanese artist Ryoko Adachi and inspired by the 15th-century masterpiece Pine Trees (Shōrinzu byōbu) by Hasegawa Tōhaku. One of Japan’s most celebrated works, Pine Trees was designated as a National Treasure in 1952 and is internationally acclaimed. Adachi’s recreation of the piece perfectly captures its eminent pre-Edo influence, and is a homage to Tōhaku, printed on delicate rice paper and spanning the walls as a captivating focal point.

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EPICUREAN LIFEST YLE

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CITY ESCAPES With international travel nearly back on track, put Rome, Bangkok and Jakarta in your list of next destinations.

BY EVE TEDJA

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W ROME Situated a few strides away from the Spanish Steps, W Rome’s recent opening marks the brand’s first debut in Italy. Spanning two adjacent 19th century palazzos, the hotel’s 147 guestrooms and 15 suites offer a city apartment feel. Take in the views of the Eternal City from the room or suite’s private balcony and terrace.

Inspired by the city’s heritage, the interior juxtaposes the past and the present through striking colour blocks, bold graphic prints, cutting-edge in-room technology, and modern furnishings in an eclectic, quintessentially W design.

The hotel’s W Lounge comes alive at night with music and an innovative cocktail menu. During the day, guests can go up to the rooftop terrace where the WET Deck, plunge pool and Otto Rooftop Bar are located. Nibble and mingle as the Romans do at the Giardino Clandestino open-air courtyard or the Giano Restaurant which serves authentic Sicilian cooking. W Rome also takes wellness seriously, as can be seen at FUEL x Petra Studio Gym’s personal training programme.

CHRISTIAN ZANDONELLA, GENERAL MANAGER OF W ROME “We are not melancholic in the way we approach hospitality.

We don’t want to bring back the good old times but create the new good times. Loaded with Roman vitality yet dismantling the norm, W Rome has something for everyone. For this reason, we carefully chose partners who are true Italian tastemakers. There are fitness athlete Pietro Boselli at the helm of the first FUEL x Petra Studio programme; Daria Reina who curated our W The Store x Daria Reina; and Fabrizio Fiorani who brings his contemporary Italian pastry at Zucchero x Fabrizio Fiorani.

Our culinary experience is in great hands with Ciccio Sultano at the helm, fusing Sicilian cuisine with Roman culture at Giano Restaurant. Emanuele Broccatelli, our bar manager, combines Rome’s culture and history with the city’s future that neatly fits W Rome’s live eternal outlook at W Lounge. Set to be an oasis surrounded by lemon trees and foliage, Otto Rooftop Bar offers a rare rooftop experience showcasing another side of Rome with tasty crudo and pizza.” w-rome.com

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AMAR LALVANI, EXECUTIVE CHAIRMAN OF STANDARD INTERNATIONAL “The hotel is the result of a collaboration between King Power and The Standard along with visionary creative partner Jaime Hayon. We are located in one of the most impressive buildings in Bangkok and are very proud of our culinary and cultural offerings.

There is the first international outpost of The Standard Grill Bangkok. It is our take on a modern all-day brasserie that blends traditional American steakhouse with the freshness of regional Thai flavours.

Thoughtfully referencing the original Standard Grill at our New York High Line property flagship, it is set to become a local favourite for breakfast meetings, power lunches, and lots of pleasure in the evenings.

The culinary and service details are top notch but the scene is approachable and never pretentious. Table hopping and socialising are more than welcome.

There is also Tease, our stunning jewel box of a tearoom with unforgettable decor, tasty treats and an extensive tea selection. Lastly, Ojo Bangkok, the crown jewel of the hotel on the 76th floor, will be helmed by the award-winning chef Francisco Paco Ruano. The restaurant features a creative take on Mexican cuisine that will shatter the city’s preconceived notions of Mexican food, complete with sweeping views of the city where guests can dine and dance until the wee hours.” standardhotels.com/bangkok/ properties/Bangkok

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THE STANDARD, BANGKOK MAHANAKHON Bangkok’s new hotel is anything but standard.

Housed within the futuristic skyscraper, King Power Mahanakhon Building and situated in the city’s business district, the 155-room hotel is the brand’s flagship property in Asia. Spanish artist and designer Jaime Hayon collaborated with The Standard’s inhouse design team to create the mid-century modern decor and style. The rooms boast vibrant colours, curvaceous furniture and lush greenery, complete with Bang & Olufsen speaker and Nespresso machine.

The hotel’s cinematic poolscape overlooks the city, alongside its 360-degree rooftop bar, Sky Beach.

LUIS DANIEL GARCIA, GENERAL MANAGER OF THE ORIENT HOTEL JAKARTA

THE ORIENT HOTEL JAKARTA Jakarta’s latest boutique hotel, located at the heart of Sudirman Business District, is now open.

Surrounded by vibrant restaurants, sultry speakeasies and shopping destinations, the hotel – designed by the award-winning architect Bill Bensley – aims to take guests away on a nostalgic journey to Indonesia’s bygone era.

The hotel pays homage to the heritage of batik throughout its 153 rooms and suites. Intricate and colourful batik patterns are recreated throughout the hotel with a pop art twist. Together with curated antiques and statement upcycled artworks, the hotel’s design is both urbane and quirky. Guests are invited to enjoy the infinity hydrotherapy swimming pool on the fifth floor as well as the gym and spa.

“The Orient Hotel Jakarta proudly brings Bill Bensley’s creative design to life. We offer something different in Jakarta with our distinctively eclectic take on Indonesia’s heritage and craftsmanship. Each room at the hotel is uniquely hand-painted, decorated and designed. Our culinary offerings are thoughtfully curated as found in Caspar, Furusato Izakaya and the soon-to-be-opened rooftop bar, Café California.

Located in the ground floor of the building, Caspar has been recognised as the dining spot for authentic Spanish cuisine. Our paella and woodfire or ascuas menu are the guests’ favourites. At night, the restaurant transforms into a lively after hour destination with DJ and music performances.

Alternatively, head to Furusato Izakaya for a casual Japanese dining experience featuring dishes such as Saikoro Beef Steak, Chicken Nanban, and special menu from our Robata Night”. theorienthoteljakarta.com

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EPICUREAN LIFEST YLE

COMO Laucala Island

ESCAPES FOR TWO

From a private island in Fiji to an opulent waterfront suite in Istanbul, embark on a romantic holiday in three of the world’s most alluring destinations.

BY EVE TEDJA

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COMO LAUCALA ISLAND Accessible by a 50-minute private air charter from Fiji’s Nadi International Airport, the 12-square-kilometre private island is made of rainforest, volcanic mountains, blue lagoons, mangroves, and unique biodiversity. Twenty-five residences are thoughtfully placed on the island’s private beaches or atop hills, guaranteeing privacy and unforgettable views. Whether it’s a Peninsula Residence situated on a rocky perch that comes with access to a private beach set within a cove or an overwater villa that floats above a lagoon, there is a suitable accommodation to every whim and fancy. The residences are designed in a relaxed South Pacific style, fusing local sensibilities with COMO’s contemporary flair.

The island offers a myriad of facilities as well as land and water activities. Experience the thrills of playing at a18-hole David McLay Kidd designed golf-course, sailing with a Riviera 41 Flybridge yacht, horseback riding along the beach, and scuba diving. Renowned for its holistic wellness philosophy, COMO Shambhala Retreat offers dedicated Asian-inspired massages and body treatments using the island’s own rich mineral crystals and river stones.

GARY HENDEN General manager of COMO Laucala Island “COMO Laucala Island is an exclusive private island. The resort offers an unparalleled level of luxury living, from 1,500 to 11,000 square metres of space per residence. We are proud of our sustainable farm-to-table living where the property’s 240-acre farm sufficiently supply us with a wide range of organically grown crops, from tropical fruits and vegetables grown in hydroponic nurseries to livestock. Fresh fish and other seafood supplies are sourced from local fishermen.

Savour these produce in our five restaurants and bars. Our dining attractions include romantic candlelight dinners on the private beach, fine dining at the elegant Plantation House Restaurant, pan-Asian delicacies at Seagrass Restaurant, a spectacular sundowner cocktail at Rock Lounge, tropical drinks and light bites at Pool Bar, and last but not least, a barbecue at Beach Bar. COMO Shambhala Cuisine is also available, focussing on a perfectly calibrated mix of raw and cooked ingredients with very specific nutritional purposes to support guests’ well-being goals”. comohotels.com/en/laucalaisland

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SYLVAIN ERCOLI General manager of Bulgari Hotel Paris “Bulgari’s distinctive characteristic is its penchant for stylistic audacity in colour coordination. Most of its jewellery takes inspiration from Roman architecture, and that also extends to the design of the Bulgari Hotel Paris. We share the same passion for beautiful things, a job well done and artistic craftsmanship – bello e ben fatto (meaning beautiful and well-made in Italian). Guests are invited to savour our unique gastronomic destination, Il Ristorante – Niko Romito. Coming from Reale, a three-Michelinstarred restaurant in Abruzzo region, the chef reinvents the transalpine cuisine tradition with essential ingredients as well as Italian elegance and vitality.” bulgarihotels.com/en_US/paris

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BVLGARI HOTEL PARIS Situated on the Avenue George V and the city’s fashionable 8th arrondissement, the hotel is a confluence of fashionable Parisian culture and Italian luxury. Designed and restyled by Milan-based Antonio Citterio Patricia Viel in collaboration with French architectural firm Valode & Pistre, the hotel offers 76 exquisitely decorated rooms and suites, with terraces and loggias to enjoy the city’s views. Each accommodation is designed in the style of a private apartment and furnished with the highest quality brands, from armchairs by Maxalto to cashmere blankets by Enzo degli Angiuoni.

Undoubtedly, the Bulgari Penthouse is the hotel’s crowning glory. Occupying the top two floors, it spans across 1,000 square metres and features a Mediterranean hanging garden where a panoramic view of Paris can be enjoyed. Bespoke treatments can be had at The Bulgari Spa, adjacent to the wellness facility which also includes a 25-metre mosaic-lined swimming pool, a Roman bathinspired vitality pool, and a Workshop Gymnasium. Head to the Bulgari Bar for libations and enjoy a tête-à-tête at the Lounge with its plush armchairs and cosy fireplace.

MANDARIN ORIENTAL BOSPHORUS, ISTANBUL The city’s mighty straight is an inseparable feature and inspiration behind the hotel design. Enveloped by two public parks, waterfront walkways and a protected forest, the hotel illuminates the historical splendour of the city, a place where East and West collide. With a hundred opulent guest rooms and suites, extensive wellness and beauty treatments at Spa at Mandarin Oriental Bosphorus, Istanbul; and facilities such as hammams, fitness rooms as well as indoor and outdoor pools, the guests’ well-being truly takes first place in this hotel.

HARUN DURSUN General manager of Mandarin Oriental Bosphorus, Istanbul “Having the closest proximity to the sea, Mandarin Oriental Bosphorus, Istanbul is the city’s newest luxury property on the shores of the Bosphorus. Most of our room inventory have views of the strait from their terrace or balcony. I highly recommend a stay at the onebedroom Royal Bosphorus Suite or the unique Naile Sultan Suite with its stunning waterfront view and private hot tub.

Bringing together innovative Asian and Italian cuisines in a “market” concept, Novikov Istanbul serves delicious sushi varieties, special pan-Asian delicacies, and marvellous Mediterranean eats in its menu. Give the Duck Salad, Novikov Black Code and Miso Baby Chicken a try. Novikov Lounge Bar catches the eye with its contemporary design and impressive architectural elements while making a difference with its drinks menu and original mixology philosophy.” mandarinoriental.com/istanbul/bosphorus/ luxury-hotel

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EPICUREAN LIFEST YLE

BRINGING TOGETHER AMBITIOUS PEOPLE House of Barbaard creates the most outstanding men’s lifestyle experience with high regard to personal attention, exceptional quality, and an inspiring sense of style.

H

ouse of Barbaard is a unique traditional Gentleman’s barbershop with a lounge bar area. Their team of barbers have been accredited by an international academy led by European professionals. On each visit you will receive a choice of drinks and finger food, as well as consultation and shampoo to ensure an outstanding experience.

This concept, when first introduced in 2017 by two Dutch founders Tom and Guido, was unprecedented in the Vietnamese market. With a great eye for service, quality and style, their first Grooming sanctuary has since become the country’s pioneer in barbering and gentleman’s lifestyle.

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Following the classic European antique style, the establishment’s interior was finished with high regard to every detail, from tables and chairs, turntables, to the music being played. All of barber tools are of the highest quality and are imported directly from Europe. Their ambassadors have been trained to deliver services carefully, as well as to dress in a way that represents their style in a unique way.

Located right beside the barbershop, the high-concept bar Ministry of Men will also amaze you. “Small yet remarkable!” is what one would say about this one-of-a-kind establishment, because even within this small-scale boutique bar, the opportunity

to explore is endless. The size, in fact, gives an advantage as you will find great care and creativity in every single detail, as well as outstanding personalised service. The cosy interior, ambience and luscious drinks, all have been curated with passion and with the purpose of delivering a memorable experience.

Ministry of Men is themed to honour prominent people from the past, through extraordinary cocktails that were curated to trigger all your senses. Be it men or women, the most influential people in humanity’s history are commemorated on their walls, and in their drinks.

Cocktail art is highly treasured at this hidden concept bar. Every single one of their signature cocktails was created with ambition and an immense attention to detail. Not only the ingredients were selected with care, but the presentation of the cocktail also has to live up to the prestige of the names that they carry. Each signature cocktail honours a famous person of the world - through its taste and the way that it’s demonstrated.

Be ready to find distinguished ingredients in the cocktails. From beef jerky syrup, saffron extract drops to pineapple skin wine... all were curated to deliver the best ‘cocktail experience’, in ways that one might not expect: a smoky chemistry set, hidden in a locked safe, or even served to be drunk with a chocolate cigar straw.

Within Ministry of Men, people can find the extravagant space of “Prime Minister’s Chamber” - an exclusive area reserved especially for guests who love to enjoy their spirits in a bit more privacy. The highlight of the Chamber lies in the fireplace, which adds a warm feeling to the overall ambient vibe of the room - you will feel completely relaxed and unwind while sipping on your favourite spirit.

What make the Chamber even more special, are the locker boxes made specially to store your most favourite bottles. With a yearly subscription fee, these lockers are reserved for spirits ‘admirers’ who want to have a personal storage of their private bottle collection, as well as access to the most exclusive liquors you can find in and outside Vietnam.

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SECRET RECIPES

Artisanal Pursuits Responsibly sourced ingredients and Indonesian artisanal produce take centre stage at Rumari. Led by executive chef Gaetan Biesuz, Raffles Bali’s ocean-facing dining destination showcases its four vibrant signature dishes.

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Art Direction & Styling Ira Rodrigues and Eve Tedja Photography Ira Rodrigues Location & Recipes Rumari, Raffles Bali

ICE CAMPUR CONDIMENTS SERVES 4

PREP TIME 45 mins + freezing

80g 50g 50g 50g 80g 50g 50g

sugar palm fruit grass jelly fermented cassava fresh young coconut meat nata de coco cendol or pandan jelly jackfruit, diced

COCONUT MOUSSE 58g 80g 3g 74g

coconut milk

whipped cream gelatine Opalys chocolat

COCONUT FOAM 100g 100g 40g 20g

coconut milk whipped cream water lemongrass

KALAMANSI COULIS 125g 25g 1g

kalamansi puree sugar agar powder

GARNISH

“Undoubtedly one of Indonesia’s most popular desserts, Rumari’s Ice Campur makes the most of the abundance of local fruits such as kalamansi, jackfruit, coconut and banana in one serving. We use different techniques to turn it into a delightful surprise at the end of the meal.”

Edible flower Banana chip Jackfruit chip

For coconut mousse, bloom gelatine. In sauce pan, heat coconut milk, then add gelatine and chocolate. Blend together to make the texture smoother. Fold in with whipped cream. Put final mixture in silicon mold (50g each) and let it set in the freezer.

For coconut foam, heat coconut milk, whipped cream, water and lemongrass. Infuse and let it cool in chiller overnight. Pass mixture through a sieve and put it into a whipping siphon with two cream charges. Store in chiller.

For kalamansi coulis, cook puree with sugar and agar powder. Boil it to ensure agar is set. Remove mixture from pot and let it sit in chiller. Use hand blender to mix coulis until it becomes smooth.

Keep it in a squeeze bottle.

PLATING Place coconut mousse in centre of a shallow bowl.

Place all condiments around the mousse.

Add dollops of kalamansi coulis around the mousse.

Garnish with edible flowers.

Pour liquid nitrogen into a separate bowl. Extract foam from the siphon and add it into bowl for a quick freeze. As soon as it freezes, smash foam into tiny coconut snow. Place three spoonfuls of frozen coconut snow around the coconut mousse and on top of condiments. epicurevietnam 87

SERVES 4

PREP TIME 1 hr

WAGYU BEEF RENDANG SHORT RIBS 600g 85g

COOK TIME 48 hrs

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Tokusen Wagyu Beef short ribs Rendang paste

Portion short ribs around 150g per piece and marinate with rendang paste overnight.

Put meat into vacuum bag and cook it sous vide at 54ºC for 48 hours.

For serving, sous vide meat at 70ºC. Rub meat with rendang sauce and finish on charcoal barbecue for 3 minutes.

“Indonesia-grown Tokusen Wagyu Beef is a premium product with fine marbling and tender texture. It is a delight to turn it into Rumari’s rendition of rendang, Indonesia’s beloved meat dish.”

RENDANG PASTE 100g 40g 20g 15g 2pcs 20g 10g 10g 10g 20g 1pc 1pc 10g 10g 100ml 200ml 100g

shallot garlic galangal turmeric dried red chilli lemongrass cumin candlenut black pepper coriander seeds star anise clove cinnamon stick nutmeg soya oil coconut milk grated coconut

Blend all ingredients.

In sauce pan, heat oil and add blended ingredients.

Stir continuously to release aroma for about 20-30 minutes on low heat.

Add grated coconut and cook for another 5 minutes.

Remove pan and let it cool.

Put it back into the blender, slowly adding coconut milk until it becomes a smooth paste. Strain paste.

RENDANG SAUCE 85g 250ml

rendang paste beef jus

Add rendang paste into a pot.

Stir for a while adding beef jus. Simmer and season to taste. Strain sauce.

COCONUT CREAM 400g 10g 20g 20g

coconut milk agar powder lemongrass kaffir lime leaf

Mix coconut milk with lemongrass and kaffir lime leaf in a pot. Stir until it thickens into cream. Add agar powder into cream and bring it close to boil. Strain and put it into a squeeze bottle.

EGGPLANT 4pcs 1pc 20g

round green baby eggplant purple eggplant chilli paste

Fry green baby eggplants until skin starts to peel off.

Remove from fryer, drain and slice open to take out the innards.

Dice purple eggplant into small cubes. Fry until it becomes tender, and mix it with chilli paste.

Stuff green baby eggplants with purple eggplant mixture.

Roast eggplants for about 3 minutes at 180ºC before serving.

CASSAVA ROOT

4PCS RENDANG CHIPS

50g 10g 20g

500g jasmine rice 150g rendang paste 15g lemongrass 1pc keffir lime leaf 5g cumin powder 80g coconut milk 2l water Salt and pepper to taste

cassava root corn flour squid ink

Blanch cassava root until its centre softens. Let it cool.

Cut cassava root into 3cm thick and 4cm long sizes.

Mix corn flour, squid ink and cassava root together.

Deep-fry at 160ºC. CASSAVA LEAVES 10g 10g

cassava leaves rendang sauce

Blanch leaves, strain and mix it with rendang sauce.

Cook jasmine rice with all the ingredients.

When rice turns into a soft porridge, blend rice and spices together.

Spread puree on a tray with non-stick paper. Bake in oven for about 15 minutes at 170ºC. Break crackers into different shapes and sizes for garnish.

GARNISH 10g 500g 30g 200g 50g 20g 25g 1pc 50ml

sambal ijo coulis green chilli red chilli shallots garlic green tomato kemangi basil leaf kefir lime leaf soya oil

Grill chillies and remove skins.

In a blender, put chillies, tomato, shallots, garlic and keffir lime together. Blend until smooth. Add kemangi basil leaf and emulsify with soya oil.

PLATING Plate eggplant, cassava root and cassava leaves quenelles in the same line.

Add dollops of coconut cream and sambal ijo coulis around the cassava roots.

Place short ribs at centre of plate and garnish with a rendang chip.

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SULAWESI LINE-CAUGHT TUNA SAMBAL MATAH 400g

tuna loin, sashimi grade

SERVES 4

COCONUT CAVIAR

PREP TIME 30 mins

1pc 400g 10g 20g 20g

COOK TIME 10 mins

Burn whole coconut until outside husk is thoroughly charred.

whole coconut coconut milk agar powder lemongrass kaffir lime leaf

Open coconut, store water and meat separately.

Blend meat, water and coconut milk together until it becomes smooth.

Heat up mixture in a pan.

Add lemongrass and kaffir lime leaf.

Add agar powder into mixture, turning it into cream.

Bring it close to boil and remove from fire.

Strain cream and put it into a squeeze bottle.

Pour coconut oil into mixing bowl. Place plenty of ice under bowl to ensure oil stays cold.

Start squeezing drops of coconut cream into the oil to form coconut caviar.

Keep caviar in coconut oil until ready to serve.

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SAMBAL MATAH EMULSION

GARNISH

35g 10g 5g

10g

10g 10g 50ml 4g 2g 8g 4g

fish stock shallot, brunoise big red chilli, brunoise lemongrass, finely chopped lime leaf, thinly sliced coconut oil lemon zest shrimp paste lemon juice agar powder

Heat fish stock and add agar powder. Boil, put it aside and let it cool down until set.

Combine all remaining ingredients and blend until smooth.

Add fish stock into blender and blend together.

Strain mixture and adjust seasoning. Store in squeeze bottle for plating.

AVOCADO CREAM 250g ripe avocado 25g lemon juice 50g coconut oil Bamboo roasted sea salt, to taste Dice peeled avocado. Mix with lemon juice, coconut oil and seasoning. Blend mixture to purée. Strain mixture and store in squeeze bottle.

5g 40g 10g 10g 20g 5g 30g

begonia edible flower sea salt ginger torch baby petal kemangi basil petal ice plant sambal matah emulsion black pepper Kaviari Kristal Caviar

Cut tuna into rectangle shape, 10cmx10cm, 2cm thick. Wrap tuna and store in chiller.

Remove tuna from chiller. Torch tuna evenly on both sides and thinly slice it to 10cm long and 2mm thick portions.

Place plastic film on table and line the sliced tuna, overlapping each other by 1cm.

Place kemangi basil and ginger torch baby petal on top of thinly sliced tuna. Season to taste. Roll tuna to form a crown.

PLATING Spread avocado purée on plate.

Place crown of tuna on top.

Add coconut caviar and edible flowers in between the tuna crown’s layers.

Add dollops of sambal matah emulsion and caviar.

“Responsible sourcing, organic produce and traceability have always been part of Rumari’s identity since day one. Only two ingredients on this recipe are imported – the agar powder and caviar. The rest are local.”

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“We work with Made Cuplis, an organic stingless bee farmer from Bali, for our honey. Sunria Organic Farm supplies us with a myriad of artisanal produce from Java such as arenga organic palm sugar and bamboo roasted sea salt which contributes to the unique flavour of this dish. All of its ingredients are Indonesian.”

WALUH METAMBUS PUMPKIN SERVES 4

PREP TIME 24 hrs

COOK TIME 30 mins

250g 80g 10ml 10g 5g 5g 20g

butternut pumpkin red chilli paste stingless honey arenga organic palm sugar bamboo roasted sea salt black pepper cumin powder

RED CHILLI PASTE 40pcs 2tbsp 4tbsp Water,

dried red chillies white wine vinegar vegetable oil as needed

CASHEW CREAM 50g

cashew nuts

PICKLED PUMPKIN 500ml 200g 200g 10g 1pc 2pcs 20g 100g

water sugar white wine vinegar long pepper bay leaf cloves Kusamba sea salt pumpkin, sliced

RED CABBAGE SAUERKRAUT 50g 20g 10g 10g 1pc

red cabbage, shredded cumin powder chilli long pepper bay leaf

2pc 20g

cloves Kusamba sea salt

VINAIGRETTE 10ml 10g 20g

stingless honey lemon juice extra virgin olive oil

GARNISH Pumpkin seeds Edible flower petals For pickled pumpkin and red cabbage sauerkraut, mix all ingredients and store in jar.

The pickling process must be done overnight or even a few days beforehand.

For red chilli paste, put dried red chillies in a bowl. Pour in hot water and set it aside to soak for 30 minutes. Then add chillies, vinegar and two tablespoons of water from the soaked chillies into a blender.

Heat oil in a pan, pour hot oil over chilli paste and mix well.

Transfer into a clean, air tight jar and refrigerate.

For pumpkin, peel butternut pumpkin. Cut with cylinder, 10cm diameter and 5cm thick.

Mix red chilli paste, stingless

honey, palm sugar, sea salt, black pepper and cumin powder and rub onto pumpkin. Roast pumpkin in oven at 170ºC for 30 minutes.

Place pumpkin seeds on top of roasted pumpkin, scale-like.

For cashew cream, roast cashews in oven at 170ºC until golden brown. Then soak them overnight in water. Blend cashews until it turns into a smooth paste.

For vinaigrette, mix all ingredients in a bowl and emulsify with hand blender.

Season to taste.

PLATING Form a cashew cream circle.

Roll pickled pumpkin into flower.

Garnish centre with red cabbage and place in the corner of the cashew cream circle.

Place roasted pumpkin onto plate. Garnish with edible flowers.

Pour vinaigrette into cashew cream circle upon serving.

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CHEF MASTERCLASS

ARTISANAL PASTRY MASTERPIECES Crafting delicate traditional pastries, inspired by local Vietnamese Ingredients and flavours, Robin Mouquet-Richelet is a French Michelin – starred trained pastry chef who can be found daily enthusiastically greeting clients at his eponymous HCMC bakery every day, with passion, enthusiasm, and friendliness, that lures consumers seeking the best this sprawling metropolis has to offer. Today, he is going to talk with Epicure about the dedication, inspiration, and history that have all contributed to the success of his talents, which all have combined to produce his patisserie masterpieces.

BY THAO NGUYEN

How did you get into the world of pastry and can you share with us your journey that lead you to Vietnam?

I grew up with my grandmothers, always hanging out in the kitchen. The smells, the touch were the first senses that I was able to develop. On the other hand, Pastry Chef, in the end, is where I felt more comfortable and creative. Then for Food & Beverage industry is inked for part of my family. Since I was a kid, I see myself living in Asia and not in France. For Vietnam, it is simply pure adventure.

I was not prepared to live in Saigon, besides I had never set foot there. But I had in memory, the contact with Vietnamese super nice, smiling and happiness. I kept this feeling in my head.

Have been working with many Michelin star restaurants, what have your learn from the experiences?

Daily life in the kitchen brings together great values including respect, team cohesion, surpassing oneself, high standards, solidarity. Michelin’s star restaurant gave me this adrenaline and I love it enormously. Also, the pleasure of seeing, touching, working and of course tasting exceptional and luxury products for demanding customers or those curious about new pleasures. Alongside great Chefs, I learned a Job! The passion was already there.

What makes you stand out among Haute Patisserie in Vietnam recently?

I don’t think I still stand out from the pastry scene here in Vietnam.

There are pastry Artists in Saigon, like me! They have their touch, their desires and of course their history. I want to tell my story today in Saigon, if I have time to say a little more then maybe I will stand out.

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Do you serve your cakes at the parties or events or just sell yours products online?

We produce and sell our products directly via our shop and e-shop, delivery service or reception on site only. We also do TeamBuilding, company anniversary, wedding, receptions... Any event is good with its Cake.

What do you think are the current and future trends in pastry in Vietnam?

Today, Vietnamese pastries is very interesting in terms of textures, there is a lot to work on by mixing local taste and French pastry techniques. For the future, I only want the world of pastry to grow day by day and be there to experience it. Our customers are very keen on new products, they are also picky, they are critical, this is what helps me to develop my creations and to share it on a daily basis with my team.

Was the process of testing local ingredients difficult?

The process is very simple, I go out to eat in small Vietnamese restaurants, I chat at the market about produtcs/seasons, I chat with the Team in the kitchen, I try, I taste, I fail and so on and I get success. To tell the truth, it’s fascinating, it’s not difficult, sometimes it’s long but in the end we always arrive at something.

Is it challenging to find the source of French bakery ingredients in Vietnam?

I was pleasantly surprised to see the wide variety of French/ European products for pastry/bakery in Vietnam. After to know to each the source, I do not know if is difficult, for my part I try as well as possible to know the place of origin of the product, in order to better be able to inform my customers.

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CHEF MASTERCLASS

DESIRE TO SOAR

Growing up in the loving arms of his mother and the rich taste of Vietnamese dishes, the young Nguyen Nhu Cuong has nurtured in his heart the dream of becoming a professional Chef, one day. With the desire to bring the cuisine of his homeland further on the world culinary map, Chef Cuong has constantly persevered in learning how to bring Vietnamese foods to the next level.

BY THAO NGUYEN

Why did you choose Vietnamese cuisine to build your career?

Firstly, my mother raised me with her fulfilled heart and the beautiful cuisine of Vietnam. Her dishes are the best memories of cuisine that I always keep in my heart.

Secondly, throughout my career, I am fortunate to travel to many places as well as study Vietnamese culinary culture. Afterward, I find out that Vietnamese cuisine is so wonderful. It is generated from a rich source of fresh and delicious ingredients. The typical regional spices are special also. Those together make a great foundation so that Vietnamese cuisine can reach the world. Those are the reasons why I choose Vietnamese food to develop my career although I start as a European chef.

Who has had the biggest influence on your process of becoming a good chef?

My mother, through her dishes, has oriented me to become a professional chef. Besides, the desire to assert myself motivated me to improve myself day by day to become a better version.

Can you name your memorable milestones since joining the culinary industry in 2008?

Firstly, in 2008 I start studying at Saigon Tourist School, a professional environment. That time helped me to shape my knowledge base to start my culinary journey.

Secondly, from 2009 to 2015, I got an internship and then worked as an employee at Kim Do Hotel, 133 Nguyen Hue, District 1. This hotel is where my professional skills were cultivated and developed. I was also taught and received much support to become a chef and then win First Runner-up at GOLDEN SPOON VIET NAM 2015.

From the success of this contest, I flew far away with my professional.

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Thirdly, it is the time I studied at the university from 2011 to 2015, majoring in management and cooking techniques. This has enabled me to learn deeply about regional culinary culture, and typical regional dishes. It makes me realize culinary is not only a pan of fire but also a science. Everything must be calculated, from the combination of ingredients, the number of portions, the nutritional value of dishes, needed to equal yin and yang for the dish, standardize the number of spices, and maximize the cost...

This knowledge builds me a dream to have a restaurant of my own.

Last but not least, the opportunity to cooperate with Madame Lam project is really a blessing. From this, I have learned a lot about how to organize run a restaurant and control everything about the restaurant. At the same time, Madame Lam is also a place where I can freely develop the professional passions that make me happy.

What is the difference between Madame Lam restaurant and other restaurants you have worked in before?

At Madame Lam, I can be myself. My mind, my thoughts, and my soul are fully placed in the food I send to the guests with my own will, not the orientation or request from others.

Can you share more about your culinary style at Madame Lam? Referring to Madame Lam’s cuisine is referring to food for the soul. Each dish is a story reminiscent of childhood and cozy family meals. Each dish is combined with premium ingredients and regional spices, with creative processing methods to create an unforgettable aftertaste. The drink menu also features dishes using traditional Vietnamese ingredients, typical of the region and seasonal ingredients, nutritious for health, evoking nostalgia in each person’s soul. Diners will feel the closeness, familiarity, and attachment to childhood but no less modern and unique.

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CHEF MASTERCLASS

GETTING PERSONAL At chef Julien Royer’s new restaurant Claudine, a meal is more than just luxurious ingredients and precise cooking — it’s also an extension of him and his family.

BY MARIANNE TAN

I

t’s not every day that you hear about a 40-something chief financial officer of a big company wanting to make a complete career switch and start afresh in the kitchen, but according to an email request that chef Julien Royer received a few days before this interview, that’s exactly what happened.

“He said he wanted to cook and I warned him about the long hours,” says Royer. “But he says he’s ready for the challenge; he was really motivated!”

The allure, Royer believes, comes from the fact that a job in the kitchen is one of the few in the world where your five senses are fully engaged every day, and where it’s an “endless exercise in learning” — or as he quips: “The more you know, the less you know”.

More likely than not, it is also testament to the name that he has built for himself and his restaurants since moving to Singapore in 2008.

While he’s probably best known for bringing his culinary prowess and exacting standards to the restaurants he’s headlined at or has a hand in — first Jaan, then his three-Michelin-starred Odette here in Singapore and its sister restaurant Louise in Hong Kong – the affable Royer’s personality and life story, front and center at his restaurants, is perhaps what has endeared him most to foodies; he has spoken extensively and effusively about the maternal influence that helped shape who he is as a person and a chef, and pays homage to his grandmothers Odette and Louise by way of their namesake restaurants. His latest restaurant, Claudine, is named after his mother, and in fine Royer form, despite having only opened last November, already has a months-long waiting list.

“When [the concept] is so personal, there is engagement, because there’s a certain level of quality that I am responsible for and put my guarantee on; guests come here to experience this quality. The engagement all my guests get from me is the same everywhere, whether they order a cocktail from the bar or have a meal in the restaurant,” he explains.

THE TIES THAT BIND Across many different cultures, there lies a similar belief that, because of their experience and passion for cooking and feeding their loved ones, home cooks impart an intangible quality and energy to their food that makes it taste exceptional. A certain je nais se quoi, if you will, that makes mom or grandma’s food inimitable, never mind that the recipes are never complete and measurements are imprecise.

For Royer, this feeling of being taken care of and fussed over, of comfortable evenings over delicious meals at home with the family, is what he wants to bring to the table with Claudine. Housed within the grand old chapel that the now-defunct White Rabbit once called home, Claudine is one-part casual, laidback vibes of everyday bistros and one-part the precise cooking, good wine selection, and generous hospitality expected of fine-dining restaurants.

“I always thought there was room in Singapore for a restaurant in between the bistros and brasseries and the high-end restaurants.

Right in the middle is where we want to be,” he summarises.

“We have 40 to 45 dishes on the menu, and they are inspired by what I love to cook for my friends and family at home. It’s best to experience the restaurant at least four, five times.”

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Naturally, many of the dishes have strong familial links. He reckons that his dad would enjoy the Le Puy Lentil Salad, having hailed from the Le Puy town in Southern France famed for its green lentils; while mom would probably go for the Claudine ‘Bouillabaisse’, because of his hometown Auvergne’s lack of access to good quality fish.

The Chou Farci, a stuffed cabbage dish of Gascon bacon, foie gras, and prune, is exactly how his mother would prepare it at home. “Except that she doesn’t add foie gras, because she says it’s too expensive,” he reveals.

He adds: “My grandmother (Odette) showed me how to bring emotion to people through refined dishes, while my mother’s food gives me a feeling of home — there was always a sense of generosity and conviviality.”

“My mom is a really, really great cook and fed us so well when we were children,” gushes Royer. “Whatever she cooks is so tasty because she understands how to handle ingredients and how flavours come together. Lately, she’s been feeling stressed about cooking for me, and I’ve had to tell her ‘Mom, please never feel that way, because your cooking is the best!’”

Mom’s cooking may be the best in his eyes, but it’s up to Royer to bring that enigmatic quality to the recipes, to help Singaporeans experience that same sense of home and familiarity despite not having grown up eating the same type of food. To do this, he

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stresses, it’s important to inject a “sense of place” into his cuisine.

Instead of the heavy-handed use of cream, butter, and salt in many classic French recipes, for example, he opts for citrus flavors and Asian spices — like his Baba Au Rhum, which gets a lift from the use of calamansi.

“The two most important things my grandmothers and mother taught me are integrity and humility. It’s about understanding where you are, and the way people eat. Food needs to have that sense of authenticity,” he explains.

PULLING IT ALL TOGETHER With Claudine, Royer is putting his most personal self at the forefront. It’s an irresistibly romantic notion for any chef, but Royer is also a business owner, and understands all too well the importance of having a viable business concept and having the right team to help him realise his vision. After all, he says, “It’s the addition of great people that makes a place special”.

And what an eclectic collection of backgrounds he has got running the show. Heading his kitchen are long-time friend Julien Mercier, a French national who’s spent the last 15 years working in Brazil and chef de cuisine Loic Portalier, his sous chef at Louise.

Singaporean Glynn Tay, who had previously worked at Marina Bay

Sands for more than a decade is Claudine’s general manager and oversees the care of guests experiences together with restaurant manager and hospitality veteran Antoine Capelli, who hails from Switzerland. Local pastry chef Jeanette Ow, rounding up the gang, brings a light touch to classic French desserts.

Assembling his A-team, Royer likens it to putting together a football squad — “you don’t know whether you’ll win or lose, but so long you believe in the same vision and goal, it’s the best direction to move in”. His team, as such, is made up of people who embody the same values he’s been brought up with: Humility, integrity, and passion.

Finding the right staff has not been the easiest task, but he is pleased to see that interest in working in the industry is growing steadily. He cites the mysterious CFO — who, who knows, might just be working at one of Royer’s restaurants someday soon — as proof of the ethereal quality of working in the kitchen, of being able to feed people and impact their psyches.

“With the pandemic, many are starting to realise how food is a universal language that brings people together,” he says.

“It’s a hard job, of course, but knowing you can make someone’s life a bit better by helping them forget their worries, even for a while through food — that is magical.”

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CHEF MASTERCLASS

Hainanese 3-Cut Pork Satay

ALL-STAR CAST Singapore is a land of talented chefs who continue to push the boundaries of fine-dining experiences. But what does it take to stay at the top of the culinary game? We ask three celebrated chefs how they earn and keep their Michelin stars.

BY PRIYANKA ELHENCE

T

here’s no denying the fact that Singapore is a food-obsessed haven with an increasing plethora of talented chefs and culinary stalwarts worthy of everything from Michelin Plate and Bib Gourmand eateries to just as many starstudded restaurants.

Despite last year’s awards hiatus, the Michelin Guide Singapore 2021 edition proved how central food is to us, with a total of 60 Michelin stars being awarded islandwide. We speak to three renowned chefs to find out just what it takes to not only earn that star, but how to keep it and to painstakingly earn yet one more.

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An Ode To Cairnhill Steakhouse

CHEF-OWNER HAN LI GUANG, RESTAURANT LABYRINTH Restaurant Labyrinth is a one-Michelin-starred restaurant that not only elevates local favourites but presents every dish with sustainability in mind, with 90 percent of the produce used in the restaurant being sourced locally.

What does it take to earn and keep that coveted star?

First and foremost, it’s the quality of cooking. We have to be cooking at a level of perfection, especially for a fine-dining restaurant like Labyrinth. Next is consistency, we can’t be cooking really good food today and then not meeting that same level of quality tomorrow. Cliched as it is, passion is also a big part of the equation. You’re only as passionate as the trade-offs on the scale.

As chefs, passion drives us to perfection and to create quality dining experiences; it means that some of our decisions might not always make commercial sense – it might eat into our margins, or it might be a hassle for operations – but we do it to deliver the best for our guests and to give us an edge over what others can deliver.

At the end of the day, the guide is refreshed every year and so every year, we have to work hard to earn the star.

How have you pivoted your dining experiences amid these challenging times?

We have definitely pivoted. Prior to the pandemic, our guests were mostly tourists. Today, they are locals and locally based expats, so it’s more challenging to sell Singapore food to them.

They are already connected to local cuisine, and since it is food that their grandparents or parents whipped up at home or ate at a

hawker centre, this has pushed us to think more creatively. There’s definitely pressure to raise the bar on new Singapore cuisine, which to me is a mix of local produce and flavours, blended with storytelling. So instead of going back to hawker food, I started to draw inspiration from memories of my grandfather and my Hainanese roots.

Take for example, the Hainanese 3-Cut Pork Satay with Nasi Ulam “Ketupat” and Yin Yang Pineapple Satay Sauce. Pork satay being so popular. I thought it would be fun to challenge myself to make the best pork satay, a traditional Hainanese dish. While local pork tends to be older, tougher and chewier, I wanted to see how I could elevate its qualities and bring out the best flavours. I use three different cuts of local pork, sliced thinly on each skewer – cheek, shoulder, underarm – together with local eggplant to achieve perfect balance in texture. I pair it with a quintessential Hainanese-style satay sauce with pineapple puree and a nasi ulam ketupat (rice cake) with six types of local herbs and sakura ebi wrapped in local kaduk leaf.

Another aspect of sustainability is preserving our heritage. I will share my grandfather’s story here. He owned and operated Cairnhill Steakhouse in the late 1960s, one of the first steakhouses in Singapore to showcase premium beef on a cow-shaped sizzling plate. To recreate this memory and as a tribute to him, An Ode to Cairnhill Steakhouse features an A4 Wagyu Striploin paired with Hainanese-style Red Wine Sauce, served on a traditional cowshaped sizzling plate. Adding an element of interactivity, it comes with an edible red candle (made from beef fat), a brioche dinner roll, and checkered red and white tablecloth, just like how the dish was served in the past.

Post-pandemic, I believe that we’ll continue to grow at Labyrinth. I see myself diving deeper into my roots to bring a whole new level of experience for my diners, transporting people to different settings and telling the Hainanese food story in a sensible manner, with dishes and heritage flavours that reflect my childhood memories.

What advice would you give to up-and-coming chefs that have yet to earn a star?

Don’t let the stars define your occupation, profession, or who you are. Awards are just one form of validation. I believe that validation from our customers is more important and that’s why the inspection process for the Michelin Guide is having people come in anonymously as customers. And to have happy customers, the chef has to be cooking happily. So, focus on yourself, your craft, and what you want to and like to cook. And then work very hard at it, not just for the awards but because it’s what you love to do. In sum, live and breathe this industry.

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Salt Baked White Beetroot with Kristal Caviar

standards and exceptional experiences for our guests. Earning the second star doesn’t mean we will rest on our laurels. In fact, it has propelled my team and I to push ourselves even further and scale greater heights to ensure JAAN continues to leave an indelible mark on our guests’ dining experience. Every herb, flower, fish and meat has to be perfectly consistent and delicious.

EXECUTIVE CHEF KIRK WESTAWAY, JAAN BY KIRK WESTAWAY JAAN by Kirk Westaway is a newly minted two-Michelin-starred restaurant known for its modern reinterpretation of British gastronomy through an inventive culinary lens.

Is getting a second star just as hard as getting the first one, or harder?

It is an incredible honour to be awarded two Michelin stars, and to be part of Singapore’s most prestigious list of gourmet restaurants.

Given the unpredictable and challenging year that we’ve had, we kept to our daily dedication, continuing to put our hands and hearts to where our passion lies. We were hopeful in retaining our star, but the second star was admittedly a wonderful bonus and a very appreciated affirmation. We’re constantly evolving and refining the experience for our guests. From the wine list to the attentiveness and professionalism of the service team, to the placement of the flowers in the room; I check everything personally to ensure a seamless experience from the moment guests enter JAAN till the time they leave. The elevation from one to two stars is a tremendous achievement which means a lot to us. It fills me with extreme pride and joy to be recognised for the enduring commitment to putting a definitive mark on modern British cuisine.

What does it take to keep that coveted star?

Hard work, dedication and a solid team. Achieving this milestone wouldn’t have been possible without my very dedicated and talented team. They’ve demonstrated unwavering passion to create one of the finest gastronomic experiences in Asia. We work alongside each other, standing shoulder to shoulder over countless lunch and dinner services, to deliver the highest culinary service

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What drives you as a chef?

Beyond the awards, I’m driven by the desire to shape and define modern British cuisine in a fine dining environment, to give it the credence and appreciation it so deserves. I’m deeply passionate about putting a definitive mark on British cuisine through a “Reinventing British” philosophy and changing people’s perceptions of what it represents. I will continue to spotlight artisanal and craft UK produce in my culinary creations to give them a platform to shine at JAAN by Kirk Westaway, which they so deserve.

How have you pivoted your dining experiences amid these challenging times?

The quieter months early on in the pandemic really afforded us the opportunity to recalibrate, assess and refine everything we do.

With the new normal, people are craving experiences and looking to reward themselves for the past 20 challenging months. From service to the culinary dishes, we are constantly exploring ways to elevate the experience in a way that will touch and engage with our guests to create meaningful moments and wonderful memories.

You often say “work for passion and not the glory” – what other advice do you give young chefs?

The journey is fraught with challenges but the spirit to have is to embrace it all and remain committed. My advice is to always stay humble, work hard and never get complacent. It’s important not to be solely focused on the awards, but on learning and improving your skills. As it has been famously said, success is not a destination, it’s a journey. Lastly, always respect feedback, but also trust yourself and your gut instinct first, because you’re the one behind the stove and designing the menu.

EXECUTIVE CHEF SEBASTIEN LEPINOY, LES AMIS Les Amis is a three-Michelin-starred restaurant serving French haute cuisine in an elegant modern setting. It has been on the Michelin Guide since 2016 and earned its third star in 2019.

Does earning the stars always come down to sheer hard work and determination?

In my opinion, there is no special formula to maintaining three Michelin stars. The key is to just be consistent every day, at every lunch and dinner service. As for growing the number of stars, the priority should always be the quality of ingredients used.

Thereafter, I believe that chefs need to focus on the identity of their cuisine and be conscious of value for quality.

I can guarantee that with hard work comes success.

Is it harder to earn that first star or is it harder to maintain three stars?

It’s certainly much more difficult to maintain three stars! I believe that with a good selection of ingredients and simply outstanding cooking, earning the first star is definitely possible.

What motivates you as a chef?

In my experience, translating my knowledge, techniques and culinary philosophy to my team is one of the most defining factors that keep me motivated. This is also why the opportunity to mentor young aspiring chefs motivates me as a chef. To share my stories and personalities is one of the reasons why I have started working with my team to create a collection of cookbooks that share my culinary philosophy of French Haute Cuisine, which I hope will be published one day and can be shared with guests and friends.

How have you pivoted your dining experiences amid these challenging times?

Times have been evolutionary, and my team and I worked hard to maintain and develop our dining experiences, using the opportunity to improve. In the back-of-house, we did more R&D to create new and innovative dishes. In the front-of-house, we underwent a restaurant refurbishment, further developing the intimate and immersive identity of Chef’s Table while adding another feature to the room with the new merchandising chiller.

This chiller features cheese, caviar and ice creams that are available for takeaway so guests can still enjoy a little part of Les Amis in the comfort of their home.

You have often been described as the protégé and righthand man of legendary chef Joël Robuchon. What is the most important thing he has passed on to you?

One important piece of advice that chef Joël Robuchon has passed down to me would be the importance of respecting produce.

He never married more than three flavours in one dish. It was Robuchon’s art of enhancing the taste of each ingredient without complicating the beauty of the ingredient.

Egg Aspic

You’ve often mentioned earning that “fourth” star There is no limit. We are always trying to improve and striving to be better every day. We must continue to work hard to maintain the highest standards of quality at Les Amis Restaurant. We strive to provide our guests from all around the world with the best service that we can offer.

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CHEF MASTERCLASS

THE SUM OF HIS PARTS For head chef Damian D’Silva, heritage cuisine is everything. He shares with Destin Tay on its personal significance to him, and pays tribute to the generations of mothers who’ve made it possible.

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When you first set up Kin, what did you want the dining experience to be like?

It’s my life goal for people to understand that Singaporean food is unconstrained by cultural or racial identities, but a true culinary amalgamation of traditions brought over by foreign cultures. I want diners to be able to be drawn in by the experience that Kin offers, so they may be properly acquainted with the depth and breadth of flavours and textures available to us.

D

amian D’Silva is a chef that barely needs an introduction at this point. The 64-year-old has often been touted as Singapore’s premier expert on heritage cuisine, counting Peranakan, Chinese, Malay, Indian and Eurasian dishes among his wealth of expertise. He has certainly shown his passion in the past 14 years of his life, cooking in a multitude of restaurants and even appearing as a judge on MasterChef Singapore.

His latest restaurant is no exception. Kin, opened in partnership with The Lo & Behold Group in the lobby of Straits Clan, is unabashedly local. The dining room, plush and sleek in browns and emerald green accents, lies within the 1970s inspired conservation building. The setting may be modern, but the menu is decidedly historic. D’Silva’s menu is carefully curated, consisting of time-honoured recipes and cooking methods that have been forgotten over time – a retrospective look at the origins of Singapore’s food culture.

D’Silva approaches these heritage dishes with a sort of reverence, set on preserving as much of their original form in order to acknowledge the ones that’ve come before. He offers a chance for modern diners to recognise and rediscover their cultural roots through food, in a way that’s both approachable and authentic.

Tell me about your mindset when it comes to menu planning.

How do you find balance, when heritage cuisine has such a strong flavour profile?

Again, this is where being knowledgeable about the wide variety of heritage dishes comes in handy. It is true that a lot of these dishes feature rich and robust gravies and stews as the star, and are the ones that are more widely known by the public, such as Babi Masak Assam or Ayam Lemak Chilli Padi. We intentionally balance the menu with often overlooked and under appreciated lighter, refreshing and vegetable-forward heritage specialities. These include Daun Pegaga, a slightly bitter Asian pennywort salad, and Nasi Ulam, a personal favourite of mine. The latter’s complex flavour profile of indigenous herbs, like kaffir lime leaf, turmeric leaf, daun melinjo, sand ginger leaf and lemongrass helps to lift the palate.

Almost 80 percent of your menu consists of dishes that can’t be found elsewhere. Are you afraid that the unfamiliarity may put some diners off?

I think the wide range of what we have assures that there will be at least one or two items that diners will be familiar with. We’ve got everything form Cantonese Chi Pow Kai, Indian-Indonesian Gulai, and Javanese Keredok, all served family style. Diversity is what makes our culinary identity truly unique. I went through multiple rounds of internal tastings to shortlist a selection of the more wondrous, rare, and quickly-vanishing recipes for us to revive. I think if anything, it’s exciting for the diners.

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Was your decision to go for a family-style service mainly because of the nature of the food that you cook?

It’s only natural to have Singaporean food in such a manner, but it has a more personal meaning to me as well. As a child, communal dining was an important aspect of my family life. We always made it a point to come together to have a meal and spend time together.

It’s sad that what was once the norm has now become something that is usually reserved for special occasions like birthdays or celebrations, as we as a society become busier and more detached from one another.

Speaking of growing up, how were you influenced by your upbringing?

As a Eurasian and someone who loves family gatherings, I’m blessed that I get to celebrate Hari Raya, Christmas and Chinese New Year. My grandparents were of different ethnicities, but my grandfather always taught me to appreciate and understand my culinary heritage. When it was time to celebrate, they always went the extra mile. They would take the time to prepare a bountiful feast with dishes like Hati Babi Bungkus or Feng, which were special and only reserved for those occasions. Our house would be opened up to relatives, friends and the entire neighbourhood. As boisterous as it may be, these moments and the dishes served will always hold a special place in my heart – I still feel excited when I recreate them at Kin.

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By nature of its name, heritage cuisine has to be passed down from earlier generations. How were they passed down to you?

I spent plenty of time in the kitchen with my grandparents initially, but it was more of a backseat role. My grandma especially, only ever allowed me to watch and learn. It came from a place of passion and soul, and watching them devote all their time to the food that they were making has influenced the way I cook. It’s why I have my granddad’s perfectionist tendencies and grandma’s stubbornness.

While my grandparents were more like mentors, my mum was essentially my partner in the kitchen and would allow me to be more hands-on. She’s a great cook herself, and during the occasional Chinese New Year, granddad would let her helm the kitchen. As he trusted her and her culinary skill, she trusted in mine. In my early 20s, we began to cook a lot more regularly with each other, and we formed a special bond between us, learning and growing together. I’ve also learnt a lot from numerous other mothers and cooks that I have met along my culinary journey, and I have to credit them for all the recipes that I know.

Is that why you choose to stick with heritage food preparation as well?

The preparation involved for heritage cuisine can be very precise and sometimes delicate, which makes it difficult to replicate with newer kitchen appliances. I am a strong advocate for following traditional techniques. That being said, that doesn’t mean that I have banned modern appliances in my kitchen; they can certainly be used to ease the process. But, when you understand how things are done traditionally, only then can you understand how to achieve the same results with modern tools. Some techniques, however, still require a slower touch. For instance, we freshly grate tapioca, freshly squeeze coconut, and grind our own spice blends for rempah. It’s laborious, sometimes taking over three to four days, but it is well worth the effort. When you work with fresh ingredients, like the ones we handpick daily from artisanal markets and local suppliers, you have to give it that respect. When you put your heart and soul into the food that you are making, it really shines through in the end product. It’s what makes it unforgettable.

What then, are unforgettable dishes for you, personally?

Ayam Tempra and Aberjaw. The former is my grandma’s speciality of braised Kampong chicken, soya sauce, sweet onion, chilli and lime. It’s my “happy meal”, a comforting classic that I always look forward to when visiting her. The latter on the other hand is my grandfather’s; a pork stew made from fermented beans, bottle gourd and traditional spices that’s almost impossible to find outside of households.

How has the response for Kin been so far?

It’s been incredibly rewarding; to see what is a personal mission of mine been so well received, makes me confident that we can indeed preserve Singapore’s culinary heritage for generations to come. I’ve had a steady stream of regulars and guests from all walks of life coming to Kin to experience our heritage cooking. I can only hope that this continues and we can further celebrate our cultural identity for more international clientele as well. Beyond that, I was very blessed that my mum could try what we were trying to accomplish at Kin so far, and her response has been a source of validation. The kuehs that we serve at Kin were passed down to me from my grandma and auntie, Kueh Kosui and Kueh Bengkah respectively. My mum told me that my kuehs were her favourite version; while I can’t comment on any preferential bias, but for that to come from someone you look up to immensely, it has to be one of my proudest moments.

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EPICUREAN PROFILE

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CREATING A CULTURE of CHOCOLATE IN VIETNAM Ms. Khanh Linh speaks with Epicure about her current project, The Cocoa Project, which aims to make chocolate more accessible to the general public so that it can become a part of everyone’s life. Her ambition is to create an environment where people may learn about (or rediscover) chocolate. Using the distinctiveness of Vietnam’s great flavor cocoa - a delicate combination of prominent cocoa notes and a crisp fruity aroma - The Cocoa project has produced tastes that locals and travelers will adore, drawing inspiration from Vietnamese food culture and ingredients.

BY PEDR FINN

Can you share with us the journey of how the Cocoa Project was started?

It started with an encounter. It had been 3 years that I was in Vietnam. It was 4 am in the morning and I was in a bus in Dalat, on the way to a trail race. The person sitting next to me started a discussion, asking me what I was doing for a living. At that time, I was working for a beer company. I had always dreamt of working in the chocolate industry, but I had put that dream aside.

So when Gricha told me he had been working in that industry for his whole life, and that he was making chocolate here in Vietnam, we immediately clicked. Because we believe in building a culture of chocolate, we started off discussing making a Netflix series about chocolate & fermentation, then landed on the project of creating a chocolate museum in HCMC. Our business plan was relaying the growing number of tourists in Vietnam… You know the rest of the story and what happened to the borders. In the end, our idea evolved towards what The Cocoa Project is today, but at its core remains the desire to create an experience that will enable people to discover chocolate.

How does experience from positions like RTM & Tech Sales at ABInBev Vietnam or Management Consultant at McKinsey help you in building a chocolate brand?

Joining AB Inbev was a great experience. I got to meet and work with exceptional people, and learn how to build up the presence of the group’s brands (Budweiser, Hoegaarden, Stella Artois) in Vietnam. Infact, although the group is one of the biggest in the

world, it was a new comer in Vietnam, and had to challenge the historical presence of competitor brands established for a long time on the Vietnamese market. This experience equipped me with a few ideas on how to approach the Vietnamese consumer, and notions on how to build a brand in this market, but overall starting this project from the ground was a whole new adventure.

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What’s your core values and vision for the cocoa project?

We want to create a culture of chocolate in Vietnam. In the same way that there is a shared culture of enjoying coffee, or beer in Vietnam – we want to bring chocolate, a product that we love, into the everyday moments of the locals. We also want to raise collective awareness about the importance of choosing not only a good chocolate, but a chocolate for good : respectful of the farmers and for everyone involved in the value chain. The Cocoa Project is a brand that is friendly, local and meaningful.

What’s your tagline Chocolate for everybody?

Our tagline “Chocolate For the People” summarizes our vision, and what we stand for. First, it means that we believe everyone can enjoy chocolate. We believe that good quality chocolate doesn’t have to be a luxury product, only saved for special gifts. It can also be a simple pleasure that you enjoy every day. Also, it means we make sustainable choices, mindful to leave a better planet and a better society for the next generations.

Why do you focus on honouring the local culture when developing Cocoa Project’s products?

Because we are creating chocolate products that the locals will love too, products that will be appealing to the Vietnamese palate, that will resonate with their memories. We want to honour the Vietnamese food culture, one of the richest cultures in the world.

What criteria do you choose for raw materials?

We prioritize locally sourced ingredients, from Vietnam. For chocolate, we use Cacao-Trace chocolate, for the high quality of the chocolate and the attention paid to the fermentation process, but also for the guarantee it gives that a premium is paid to the local farmers.

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Why did you choose a very local spice leaf as Mac Khen to make chocolate? Are there any obstacles in the research process to create local flavour chocolate?

We wanted a very special, iconic Vietnamese ingredient, to convey our message “Sô-cô-la cho mọi người” , so the idea of Mac Khen came up, it felt right. The whole team loved the intriguing blend of the fragrant Mac Khen with a soft milk chocolate. It is indeed challenging to come up with the right recipe that will be a great blend of flavors, you need a product that will highlight both the quality of the chocolate, but also the uniqueness of the local ingredient. This is the beauty of what we do, and our team of passionate individuals is dedicated to this quest.

What are your expectations for Cocoa Project in the near future?

We are set on developing products, recipes, that will make the Vietnamese people enjoy chocolate. So we want to create new cacao based products that they will love. We want these products to be healthy, refreshing, adapted to the local taste.

What do you think about the current chocolate market in Vietnam?

The chocolate market in Vietnam is still young. You can find imported brands of chocolate confectioneries, perceived as a luxury, on the market, and some popular products made of compound* (*note : cocoa based product composed of cocoa powder and vegetable fats, a lower cost alternative to chocolate). I don’t see that chocolate has made its way to the local’s daily habits, in the way that it has in France where I am from. But also it’s because in Europe we are

used to enjoying hot chocolate, or eating chocolate bars… I actually believe that we just haven’t found the recipe, the product, that will make Vietnamese people think of chocolate as something that is part of their daily life. But things are changing. Many new brands are flourishing, nurtured by fantastic people who share the same passion as us. I think that the next few years will be very exciting for the industry.

There are many chocolate museums around the world.

Opening one in Vietnam will be a plan in your pipeline?

It is indeed a dream that we still have, to share in more depth the fascinating stories behind chocolate. It may be a museum, or it may be in the form of a temporary exhibition or a gallery. Stay tuned!

THE COCOA PROJECT 143 Nguyen Dinh Chieu Street, District 3, Ho Chi Minh City +84 28 39 3333 79

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EPICUREAN PROFILE

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DELIVERING TRADITIONAL HOSPITALITY WITH ARDOR! When he greets you, John Gardner extends his warmest welcome with a big smile.

Everything that emanates from this individual exudes a feeling of intimacy and simplicity while remaining highly professional. John discusses with Epicure, his former career, and professes his desire to provide the greatest quality resort experiences to Vietnam.

BY THAO NGUYEN As the largest privately owned hotel management group in Southeast Asia, what advantages and difficulties do Archipelago International enter the Vietnamese market?

Our advantages are that we bring fresh new brands to the Vietnam market, alternatives to the existing brands. Secondly, we are based here in Vietnam with many years of experience in the country and can talk to owners/developers directly and make decisions very quickly. We don’t need to revert back to a head office somewhere.

Thirdly, we are very flexible in our brand standards and, due to our very lean organization, our fee structure is very competitive and very transparent with no hidden fees. The disadvantages we face are the same as with any new company, it always takes time to get established with the first contracts, and then the business will take off.

Why did Archipelago International choose to cooperate with Vietnam-based asset management and hospitality consultancy firm Optimum Hospitality?

The partners of Optimum Hospitality, Martin Koerner and myself are reliable, well respected and well established in the country as professional hoteliers having been in Vietnam for many years bringing a wealth of local knowledge and contacts to the table Formerly General Manager and then General Director of Caravelle Hotel in Ho Chi Minh City from 2007 to 2021, how do you evaluate the prospects of Archipelago Indochina’s success?

I believe the timing is perfect. Coming out of COVID, the hotel development pipeline is extraordinarily huge, with many developers recognizing the potential in what was previously an underdeveloped market. Prior to COVID, the tourism industry’s growth trajectory was climbing steadily and will no doubt pick up from where it left off in 2019 with a huge amount of pent-up demand to travel to Vietnam for both leisure and corporate business.

What will Archipelago Indochina support independent hotels in Vietnam and connect them with partners?

We can support independent hotels in a number of ways. Firstly, we could take over management of the hotels and either brand them with one of our 10 brands or have them keep their existing brand as a “white label” management contract. Secondly, they could plug into our system called Powered by Archipelago (PbA) which takes care of their: distribution system, online sales and marketing, connects them with over 3,000 OTA’s, revenue management, frequent user program, booking Engine and rate Loading, etc. All this without actually managing their hotel, should they wish to continue managing themselves.

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Archipelago operates more than 150 hotels including brands such as Aston, Collection by Aston, Alana, Huxley, Kamuela, Harper, Quest, Neo, fave, Nordic and Powered by Archipelago.

None of these hotel brands are in operation in Vietnam, Cambodia or Laos at present. Is this because the Indochina market does not have enough potential for development or is there any other reason?

In the past 25 years, since Archipelago International started operations, it has focused its development in Indonesia and Malaysia. More recently, it has spread its wings to the Caribbean, the Middle East, and the Philippines. As the desire to expand globally increased, Vietnam then came into the picture as tourism to this country, pre-covid, also started to grow swiftly and opportunities began to present themselves. The search for the right partners then commenced.

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What suggestions do you have for the Vietnamese government to support hotel businesses to develop after the pandemic?

Our key suggestion for the Vietnamese government to increase tourism is to firstly open visa free entry into the country to significantly more countries than is presently the case. Secondly, increase the length of stay from 15 days to at least 30 days or even 3 months. And thirdly, invest in marketing Vietnam more effectively to the world through strategic marketing campaigns.

Can you share more about five new contracts of Archipelago Indochina?

These contracts are with smaller independent hotels with PbA contracts to help them significantly increase their online business.

One of these is in Phu Quoc, the other four are in HCMC. What are the commitments that Archipelago Indochina will bring to customers and society as well?

Archipelago International is committed to environmental sustainability throughout all of our hotels, and this will continue in Indochina as well. We also make a point of hiring all local staff, even in senior management positions. However, this will depend on the size and complexity of the property. For all new and renovation projects, we insist on using locally made items as much as possible throughout the project. All our senior management live here in Vietnam, therefore we are easily accessible to our guests and business partners alike.

In your opinion, will Archipelago International’s entry into the Indochinese market be more difficult than Archipelago International’s access to the Cuban market many years ago?

Entry into Indochina should be significantly easier than entry into Cuba, firstly due to myself and my partner, Martin Koerner, having lived here for many years and therefore have extensive local market knowledge. Secondly, being in close proximity to Indonesia, where we have Archipelago International support. And thirdly, Vietnam is a better environment to do business in and doesn’t have the supply chain and embargo issues that Cuba does.

JOHN GARDNER, CEO Archipelago Indochina john.g@archipelagointernational.com

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

PROVENCE, THE REFERENCE POINT for PREMIUM ROSÉ WINES More than just a fad, rosé wine has made a place for itself in today’s society.

Because it is perfectly aligned with the evolution of new consumer and lifestyle trends: less structured meals, cuisines from around the world on our plates, simple and direct gastronomy, an interest in discovering new things, and a desire for conviviality above all else, for immediate enjoyment.

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osé provides a different vision of wine, one that is more accessible, without the burden of tradition, it’s the wine of freedom. Rosé wine is not just the trendy wine of the 21st century. When the Greeks planted the first grapevines in Provence France 2,600 years ago, they were already making rosé! This was because wine-making techniques in those days were different: the method of macerating red grapes, which gives red wine its color, was unknown or, at the least, very uncommon. Wine made from red grapes was therefore rosé. In other words, Provence is the oldest wine region in France, and rosé is the oldest known wine!

So it’s hardly surprising that the region quickly emerged as an undisputed category leader in the wake of rosé’s surge in popularity over the last few decades. It also leads to exceptional quality, a status that’s vividly evident both by massive investment in technology such as cooling system, thermo regulated tanks, semi buried cellars, gravity cellars, etc.

But perhaps the region’s success in the marketplace is most clearly exhibited by international winemakers striving to make their wines look—if not taste—like Provençal rosé. It brings to mind the often-repeated phrase “Imitation is the sincerest form of flattery.” As the rosé category diversifies around the world, many examples are made in the Provençal style, a movement that shows a great appreciation and respect for this pioneering region. That said, between the distinctive grapes, soils, climate, and know-how of Provençal producers, nowhere else in the world can replicate this wine’s iconic character. And if you want to be sur to have not to have an imitation in your hands, “PROVENCE” must be written on the label.

Provence rosé wines display light to very light, brilliant, clear hues. Their nose offers aromas of fresh flowers (rose), yellow fruits (melon, peach), and red fruits (strawberry, raspberry, cherry), coupled with touches of citrus zest, tropical fruits, and marshmallows. Their palate exudes a supple, rounded feel, counterbalanced by a crisp feel to varying degrees depending on the vineyard site. The wines show balanced generosity and light tangy freshness lifting a persistent finish often suffused with abundant fruitiness.

From urban, vegan, and flexitarian cuisines to fusion foods, the profile of rosé wines has enabled them to tap into new consumer trends and establish a place at the dinner table.

Their versatility is also an advantage when it comes to the dinner table, where they pair equally well with seafood, fish, vegetables, poultry, and even some cheeses. They also sit comfortably alongside Mediterranean, Oriental, Creole, and Asian cuisine.

Provence rosé wines, drunk all year round, as soon as the sun shines.

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

DRINK TO YOUR HEALTH Sweep aside the marketing and consider theseimportant factors before having “healthy wine”.

BY RICHARD HEMMING

T

he entire concept of “healthy wine” is equivalent to lowfat wagyu beef or environmentally friendly aircon. For many decades, all wine was viewed as intrinsically healthy – thanks in part to the theory that, as part of a Mediterranean lifestyle, wine promoted longer life. Today, however, the emerging category of so-called “healthy” or “clean” wines implies that other wines are bad for you – and indeed, many of these new brands market themselves on that premise.

There is a significant market of drinkers for whom health plays a major role in decision making. Anyone prioritising their health deserves to be taken seriously, but many of the claims made by healthy wines are somewhat flexible with the truth.

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For a balanced view, let’s consider the principal factors in the debate around wine and health: organics, additives and alcohol.

ORGANICS Organically grown grapes are cultivated without any herbicides or fungicides, which is primarily intended to improve environmental sustainability. However, it’s not always that simple, because the increased weeding required for organic viticulture can dramatically increase soil compaction and carbon footprint, assuming tractors are being used. Also, organic farming still permits the usage of copper sprays, which can be harmful if they accumulate in vineyard soils over long periods.

Furthermore, organically grown grapes and organic wine are not actually the same thing. Regulations differ around the world, but in Europe, organic wine must adhere to certain winemaking restrictions which include restrictions of permitted additives – especially the level of sulphur dioxide added (about which, see more below).

Either way, there is no evidence that organic wine is healthier – or tastier, for that matter – although it is certainly driven by honourable intentions.

ADDITIVES All wines have additives, even if they are just the yeasts required to create fermentation. While the concept of “minimal intervention” sounds justified, it can sometimes result in wines which are unstable or faulty. The most significant additive in this debate is sulphur dioxide, which is often attributed to health considerations in wine.

Sulphur dioxide is an age-old preservative used in many different foodstuffs. Levels are closely regulated to ensure that they are not harmful, yet wine has recently come under fire for its usage of sulphites as a preservative, especially regarding its impact on health.

Most of these arguments are based more on rumour than science. The most perfidious is that sulphur in wine causes headaches the morning after. There is no reliable scientific evidence to support this – and several credible studies that dispute it – yet this belief endures.

While it is true that sulphur in excessive volume would not be good for your health, such levels do not exist in wine, and the concept of zero-sulphur wines being better for you is entirely false. Besides, there is one ingredient lurking within all wines that is unquestionably far more dangerous…

HEALTHY WINE BRANDS? The last few years has seen many wine brands marketing themselves as healthy or clean – several backed by celebrity endorsement. These brands are cleverly marketed, but their claims require scrutiny.

• Nanakatva is an offshoot of Goop, founded by Gwyneth Paltrow, which claims to be good for the soul, with Paltrow commenting that she feels her “chakras opening after a glass or two.”

• Co-founded by Cameron Diaz, Avaline describes itself as “clean” wine with implied health benefits.

• Pure The Winery promotes itself as a healthy alternative with sugar- and carb-free claims.

• Similarly, Dry Farm Wines markets itself as “ pure natural” wine through comparisons to other wines.

ALCOHOL If you want a healthy drink, then the safest option is one without any alcohol. It is this compound – an essential component of all wines, from humble to grand – that has the biggest potential impact on the health of the person consuming it, including the hangover.

Today, everyone is aware of the dangers of alcohol abuse – yet “healthy wines” tend to conveniently ignore that issue. Defining a universally safe level of wine consumption is impossible, since it depends on the wine itself (whose alcohol level can vary from 5% to 20%) as well as the personal physiology of the drinker and other factors such as food consumption.

In fact, there is plenty of literature suggesting that moderate alcohol consumption is good for your health – especially red wine, which contains anthocyanins that are associated with anti-ageing properties. Yet alcohol is undoubtedly the most potentially harmful component of wine – and keeping it harmless is the responsibility of the drinker, not the producer.

THE POINT OF WINE Humans have been drinking wine for millennia. It is unique in its ability to reflect the climate, soil and variety from which it is made, creating an infinite variation of bottles to discover. We pour wine to mark all the milestones of life, from birth to burial. Drinking wine for health reasons is not wrong in itself, but like low-fat wagyu, it rather misses the point.

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

MIX AND MATCH Having wine with spicy foods? epicure asked experienced sommeliers how they would best tackle the longstanding dilemma and their wine pairing selections.

BY NIMMI MALHOTRA

Fratelli MS White and Red 2015

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airing wine with spicy, piquant dishes remains a divisive issue. The answer has never been as straight as the tenet of “red meat with red wine’. Spice creates varied nuances in cuisines, so it is natural for the pairing question to lead to an equally multi-layered answer.

Asian meals, ranging from Thai, Chinese and Korean to Indian, Malay and Singaporean, are often found on communal sharing tables with a smattering of condiments to fill out the missing flavours. Lemon offers acid; sambals amp up the heat, and soy sauce adds umami. The incongruent harmony delights the palate but wreaks havoc on wines, overwhelming their flavours.

Consider the western meal, which is usually a staged affair: a coursed meal which calls for wine to fill out the palate and provide acid or sugar where needed. “In Asia, we have big sharing plates, and we are going from fish and noodles back to meat. It’s all upside down,” says Stephanie Rigourd, partner and director of Vintage Wine Club. The European pairing basics of pairing one dish with one wine, she says, does not work in Asia.

It’s easy to give up on the wine quest and resort to the effervescence of beer to calm your palate (the truth is, beer neuters the taste instead of placating the taste buds). But with a bit of effort, you can find a multitude of wines that can stand up to spice and create balance and synergy.

Rigourd says, “We must adapt wine to this culture, not the other way around.” Having lived in Singapore for over a decade, she has acquiesced to the Asian spice-loving palate. “If you love eating spicy foods and you love that heat, then you don’t need to soften down. So just bear in mind that anything you drink with such food won’t taste the same.”

From chilli padi to toasty gochujang, chillies excite the taste buds, and our palates are indeed programmed to enjoy them. The burning sensation is generated by capsaicin, a chemical compound found in chillies. Capsaicin binds to the tongue receptors that perceive temperature, triggering the nerve fibres to deliver a signal pain to the brain. This pain brings on an endorphin kick, a sense of euphoria that makes us reach out for more.

Rigourd recommends high acidity wine to give a punch to spices and a rounder, richer wine with density to soften the spices.

Alternatively, she says, try taking two to three bottles of wine and keep going back and forth from one glass to the other, depending on what we are eating.

As for Sichuan pepper and red chilli, that’s where she draws the line. “They are obviously the worst. Your mouth is numb; what can you taste?”

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A SPOONFUL OF SUGAR Amir Solay, director of operations at Club Street Wine Room, favours a little sugar on the palate. He says it’s not because the sugar will cover spice and heat; instead, the sweetness complements a spicy dish.

The sugar acts as a barrier between the spicy morsels and delicate taste buds, coating the tongue with sugar and dulling the onslaught of the spice.

To create the right pairing, he sets about to learn the cuisine and its spice level. “Let’s talk North Indian where the spice attacks later. I would safely pair the cuisine with a kabinett, spatlese, or even an auslese style of riesling.” The wines are a perfect match for Thai and Vietnamese cuisines too as the aromatic profile of kaffir lime and lemongrass accords with riesling’s bouquet of aromas.

These three off-dry styles of riesling – kabinett, spatlese and auslese – refer to the amount of residual sugar left in the wines to balance the acid. The sweetness mutes the heat, high acidity refreshes the palate, and low alcohol soothes the burn.

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Amir Solay

Given that Solay specialises in esoteric wines, his recommendations naturally include some off-the-beaten-track wines. “Orange and rosé wine with a bit of flesh left in the skins can also do the trick.” His current favourite is the fragrant white from El Grifo, in Canary Islands made with Malvasia Vólcanica grapes.

As for red lovers, Solay recommends “running away” from tannin as fast as you can. Tannins clash with spices and create bitterness on the palate. “If anyone wants red wines, I would like them to try a sparkling red, like the Spring Seed ‘Wanderer’ Sparkling Red made from organic petit verdot from Australia.”

EXPLORING NEW AGE WINES PAIRINGS Bhatia Dheeraj, wine and spirits director at Arkhe restaurant in Adelaide, Australia is no stranger to Asian tastes. Born in India, his work brought him to Singapore (Tiffin Room at Raffles Hotel) and later at Hotel Peninsula, Hong Kong before he found a home in Australia.

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WINE STYLES TO CONSIDER WHEN PAIRING SPICY FOODS WITH WINE • • • •

Off-dry rieslings or dry rieslings Aromatic whites from Rhone Champagne Pinot gris from Alsace or Mornington Peninsula • Light red wines: Beaujolais, St Laurent, Zweigelt • Orange and riper rosé wines

“The whole idea when it comes to pairing a wine with spices is not to kill the flavour of spice, because there are people out there who like spice, especially the Asian community,” he shares.

“When I’m choosing a wine, I’m looking for balance. An off-dry wine is my last option. I want to bring out the flavour of the spice, find that balance and enhance the dining experience.”

Dheeraj’s recommendations range from traditional styles to new age wines. He opts for Jura-style oxidative whites for Arkhe’s spicy and capsaicin-laden padron peppers with pico de gallo and smoked salt. He finds that, “The aldehyde compounds from an oxidative style (bruised apple and nutty notes) work really well with the spice levels.”

He also champions textured sips from Rhone Valley. Made from Grenache Blanc, Marsanne and Rousanne, these wines are rounder and full-bodied which not only cuts through the spice but are also bold enough to stand up the heft of the spice-rich sauces.

Alternatively, he adds, “Mornington Peninsula in Australia makes excellent Alsatian-style Pinot Gris. I go for Nazaaray, Ocean 8 or Polperro.”

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Bhatia Dheeraj

From his experience at Tiffin Room, he remembers Singapore drinkers’ proclivity for reds, and like Solay, he recommends soft tannin wines like Beaujolais and obscure Corsican red varietal, Sciaccarello (pronounced shak-a-rellu). “I think of this grape as a French grape in essence and Italian by heart. It has dried rose petals and rhubarb character going on.”

The varietal tends to be blended with other native grapes in Corsica. For an alternate expression, Dheeraj recommends Australian renditions made by Koerner – a crunchy, pomegranatenoted thirst quencher.

These lighter reds take well to lower temperatures. Master of Wine Jeannie Cho Lee attests to this in her book, Asian

Palate, where she writes:” The cooler the wine being served, the more refreshing the taste and the greater its possible harmony value since numerous Asian dishes can be oily and are fried or stir-fried.”

Derek Li, the former group sommelier at the Jia Group in Hong Kong believes that pairing wine with spicy food is a subjective choice as it depends on the diner. For either camp – those who want to experience the heat and those who want to mute it – there are plenty of wine styles versatile enough to keep pace and create harmony on the palate. If all else fails, there’s always champagne.

The acid and the bubbles cleanse the palate with every sip, preparing you for the next hit of spice.

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

CHAMPAGNE for FASHIONABLE LIFESTYLE Champagne Delamotte is more than 270 years old with the goal of becoming a universal language of wine that is not just for an elite, but for all gourmets and the naturally curious.

Epicure Vietnam proudly introduces the interview with Mr. Grégoire Piochon – Area Manager from Champagne Delamotte, to find out why the international wine critic James Suckling called Delamotte "one of truly artisanal champagnes worth buying best".

How would you explain Delamotte champagnes to someone unfamiliar with it?

Delamotte is one of the oldest houses in Champagne that was established in 1760. We have very long winemaking experience and focus on quality, we believe that “less is more”, hence focusing exclusively on 4 different cuvees. Firstly, we are proud to introduce Brut Non Vintage – A traditional blend of the Champagne grape varieties, blended across multiple years of harvest. Next, Blanc de

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Blancs Non Vintage is a 100% Chardonnay (Blanc de Blancs) blended across multiple years of harvest. Thirdly, Blanc de Blancs Vintage is well-known as a 100% Chardonnay (Blanc de Blancs) from a single year of harvest (only produced in exceptional years). Last but not least, Rosé Champagne is a champagne produced with some skin contact for the grapes, in order to gain a “pink color” and some strawberry aromas. 100% of the grapes we use come from Grand Cru villages - the highest level of quality in the Champagne region.

What is special about Delamotte Champagne compared to competitors in the market?

We have a very small production, less than 1 million bottles per year, which is far smaller than the other big Champagne houses.

Our secret, once again, is to source our grapes exclusively from Grand Cru villages and vineyards. We source our Chardonnay from the best area for it, the Cote des Blancs while Pinot Noir comes from the best area for that grape, the Montagne de Reims. All of this focus on quality requires a smaller production.

How long is Delamotte champagne aging time and what conditions must be adhered to during the aging process?

This process is different for all the cuvées, keeping in mind the style of each wine. Our Brut is aged for a minimum of 3 years, against the legal minimum of 15 months. A longer ageing provides more complexity to the wine. Blanc de Blancs NV gets a little longer than the Brut, 4 years ageing on the lees, in its bottle, before disgorgement (the action of removing the yeast from the bottle to get a clear champagne before releasing it). This extra ageing helps to express fully the aromas from the grapes and adds more complexity. Blanc de Blancs vintage is aged between 6 and 8 years on the lees in its bottle, depending on the vintage, in order to achieve a richness and complexity that are quite unique. Finally, our aim for a Rosé Champagne is to preserve the freshness and fruitiness, therefore this wine only ages for 2 years in the bottle prior to release.

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What’s your favourite Champagne?

My favourite Champagne is Delamotte Blanc de Blancs NV. The House of Delamotte is located in the Cote des Blancs, the traditional best region for the Chardonnay grape. This Blanc de Blancs (meaning 100% Chardonnay) is the perfect representation of this finesse and elegance. The wine is minerally, straight and very precise. There is no oak used, but only stainless steel to preserve the purity and elegance of the wine. It has flavours of fresh lemon, green apple and a touch of toast or brioche.

How can you produce such high quality and guarantee your cash flow?

We don’t really have to focus on our cash flow at all, with a house created in 1760 and new wine coming every year, we can focus entirely on quality without worrying at all about our cash flow. This is why we age our Brut NV for 3 years, nearly twice the minimum requirements, because the most important thing for us is that our Champagne are perfect, and we do that at all costs.

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How do you evaluate the potential of champagne consumption in Vietnam?

Vietnam is a very interesting market and perfect for us. The country has a lot of fantastic hotels and luxury locations. We want Champagne Delamotte to be available in the best places around the World, no matter the volumes it generates.

What standards do you think make a high quality champagne?

In my opinion, it is 100% the place of origin of the grapes. At Delamotte, we source our grapes from 100% Grand Cru villages.

This is a very tough thing to do. In the region of Champagne, there are 320 villages producing grapes, of which 44 are Premier Cru and only 17 are Grand Cru. These villages produce grapes of a very high quality. In fact, we don’t have to change or add anything while making our Champagne. We only have to express this high quality that comes from the terroir and soils of these rare villages.

How to maintain such high levels of elegance through history?

Being one of the oldest houses of Champagne since 1760, Delamotte has changed hands over its history many times, going from one family to another. It is hard to judge the quality of the wine produced 200 years ago today, but what we do know, is that we have focused exclusively on quality since the past 80 to 100

years. Our oldest bottles at the winery date from the 1960s. We can already see how delicious they taste and how high the focus on quality was. Producing little quantities from Grand Cru vineyards only helps us to maintain very high quality.

What is your favourite food and Champagne pairing?

My favourite combination is to have my favourite champagne, Delamotte Blanc de Blancs NV, together with some seafood. I particularly recommend fresh oysters, lobsters in a butter sauce, some scallops gently snacked with a touch of crème fraiche or even some caviar on special occasions.

Campaign financed according to EU Reg. N. 1308/2013

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

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BEYOND THE BOTTLE

Are NFTs the inevitable future of the wine industry or a passing fad?

We take a closer look at the phenomenon.

BY WEETS GOH

O

f all the asset classes, wine is perhaps the most finicky. Perishable, fragile, and often subject to counterfeiting, fine wine collecting requires not just the capital for purchase and storage, but the knowledge and network to source bottles of reputable provenance.

Enter the wine non-fungible token (NFT), which creates an immutable record of the wine’s existence on the blockchain – solving the issue of provenance and granting proof that the customer has owned said unit of wine at some point of time. While winemakers have already been using blockchain technology to authenticate wine for a few years now – Ernst & Young built a platform for this very purpose in 2019 – NFTs are a perfect match for wine.

After all, one of the main purposes of NFTs is to represent ownership of art. Everyone from contemporary artist Jeff Koons to musician Grimes has minted NFTs; and if you ask any vinophile, wine is art.

If making an NFT out of a consumable sounds like a stretch, consider the fact that wine labels often contain art, and not just designs from a branding agency. The labels of Mouton Rothschild, for one, can boast works from Miro, Picasso, and again, Jeff Koons. For a contemporary example: Japanese artist Yayoi Kusama worked with Veuve Clicquot to create a limited-edition bottle for the house’s grand cuvee Le Grande Dame.

Even if you’ve popped the cork for a special occasion, the NFT remains in perpetuity, serving as a reminder of your vinous experience or, with demand, an asset.

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NEW WEALTH Then there’s the fact that NFTs themselves are a marketing device with the potential to attract a nontraditional market for wine. How non-traditional?

Compared to today’s crypto millionaires, even the nouveau riche is old money, given that the person eyeing a wine NFT might just be a 19-year-old making seven-figure sums flipping Crypto Punks – an NFT collection featuring computer-generated, pixel art characters – in their parents’ house.

Cryptocurrencies, the best-performing asset class in the past decade, have minted more millionaires than the gold rush or the dot-com boom. The price of Bitcoin has increased 80-fold in the past five years, and according to Bitcoin wallet tracker Bitinfocharts.com, there are currently over 103,000 Bitcoin (at its current price of US$58,626) addresses with a valuation of over US$1 million, and just under 10,000 addresses with over US$10 million.

Throw in the big earners holding one or more of the multiple altcoins, and you’ve got an entire generation of newly rich under-40s looking to spend their newfound wealth. Chances are, these are millennials more used to the idea of drinking craft beer than first-growth Bordeaux; so NFTs would be – or so the wine industry hopes – what wine sellers are looking for with a younger, tech-focused crowd.

IN ON IT Some of the biggest names in wine have got on the blockchain, with the most recent example being Australia’s most famous winery, Penfolds. The wine giant has teamed up with luxury alcohol NFT platform BlockBar to offer a single-barrel NFT of the 2021 vintage of Magill Cellar 3.

The NFT is up for purchase at US$130,000, and can be traded on BlockBar until October 2022, the date of bottling. Upon which, the barrel NFT will be converted into 300 individual bottle NFTs that can be sold and be used to redeem bottles of the wine. At the point of conversion, the owner of the Barrel NFT will also receive other perks including a keepsake barrel head, private tastings at the cellar, as well as regular updates on the wine that they own.

Even Bordeaux, a wine region where the marketing and selling of wine have been largely done the same way for decades, has gotten in on

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the NFT action – albeit by one of the most forwardthinking houses. St. Emilion estate Château Angélus has partnered with Cult Wine Investment to offer an NFT that depicts an animated 3D rendering of the house’s namesake Château Angélus bells.

The NFT also gives ownership of a barrel of Château Angélus en primeur 2020, as well as bonuses including virtual tastings, dinner with CEO Stéphanie Boüard-Rivoal, and storage and bottling of the wine. Listed on NFT platform OpenSea in July 2021, the Château Angélus Bell NFT was sold for US$110,000 to an anonymous buyer.

Says Boüard-Rivoal, “Offering our wines via an NFT was an opportunity for us to be connected with the new players of the market and explore new habits of consumption. With this first step taken with an en primeur, it might help some other operators in the industry to keep a close watch on NFTs. Soon, it might become a very normal and perfectly integrated way to offer wine.”

Stéphanie Boüard-Rivoal

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

MEET THE TRAILBLAZERS Here are three women winemakers in Australia who are levelling the playing field and inspiring a generation of younger winemakers across the globe.

BY NIMMI MALHOTRA

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YARRA YERING DRY RED NO.1 2016 Grapes: Cabernet sauvignon, merlot, malbec, petit verdot Taste: Matured in French oak for 15 months, this is a Bordeauxinspired blend crafted in the Yarra Valley. The wine presents a delicious fruit core, edged with cinnamon, clove and sage.

It is structural and elegant, and has the potential to develop for another 10 to 15 years.

DIANA MADELINE 2010 Grapes: Cabernet sauvignon, merlot, cabernet franc, malbec Taste: Farmed biodynamically, this flagship Cullen wine spent 19 months in 51% new oak. On the nose, look for dried flowers and macerated berries. On the palate, mulberry, cedar and savoury notes of black olives.

It is a supple and elegant sip framed by aged ripe tannins.

WYNNS BLACK LABEL CABERNET RESERVE 2019 Grapes: Cabernet sauvignon Taste: Grown on terra rossa soils, the fruity notes of blackcurrant, blackberry and blueberries are tinged with dried mint, eucalyptus and a touch of cedar. A mediumbodied wine with defined tannins and acid brings structural definition. A cellar staple in Australia.

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Cullen Wines’ vineyard is now carbon positive

F

rom afar, it may seem that an increasing number of Australian women are helming the wine sector. But that impression belies hard numbers and facts. The 2016 census conducted by the Australian Bureau of Statistics found that overall employment of women in the wine sector is still well below 50 per cent¹. When it came to senior viticultural roles, the percentage dropped down to an estimated 8 to 10 percent.

The same year, celebrated Australian wine writer Jeni Port revealed the results of the first-ever International Women in Wine survey which highlighted key issues across the winemaking world.

Lower pay, unfair treatment over maternity and childcare issues, sexist and misogynist workplace behaviours came up as deterrents to women’s progress in the industry.

While no further surveys have been commissioned since then, Curtin University professor Jeremy Galbreath’s latest paper from 2020 found “increased opportunities for females, which have led to stronger roles for women” in the wine industry. He also highlighted the attribute of sensitivity, detail-orientation and self-efficacy as

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differentiating traits in women.

“We have an equal number of men and women coming out of oenological degrees,” says Jane Thomson, founder and chair of the Australian Women in Wine Awards (AWIWA). “We have no trouble attracting women to the wine industry but somewhere between graduation and getting to the crux of their career, they leave. What we have is a massive talent drain.”

The AWIWA shines the spotlight on women in wine – as winemakers, viticulturists, marketers, cellar door managers, and more. Thomson and the AWIWA board are actively engaged in creating a more equitable workplace.

To celebrate the talented women and their achievements, I spoke to three stalwart winemakers who lead the fray in Australia: Vanya Cullen of Cullen Wines; Sarah Crowe of Yarra Yering; and Sue Hodder at Wynns; and found common themes. All three are nurturers who believe that wine is made in the vineyard, and that they are custodians of the land entrusted with its care. Collectively, they produce some of the best wines coming out of Australia.

SARAH CROWE, CHIEF WINEMAKER YARRA YERING, VICTORIA Sarah Crowe, chief winemaker at Yarra Yering, was the first woman to win the 2017 Halliday Winemaker of the Year award, and Gourmet Traveller Wine 2021 Australian Winemaker of the Year.

She started as a horticulturist. Inspired by a trip to French vineyards, she cold-called Brokenwood winery in Hunter Valley for a job in 2001. That was the beginning of Crowe’s wine career.

Eleven years later, she applied for the winemaking job at Yarra Yering and hasn’t looked back.

The legacy of Yarra Yering is tied with Dr Bailey Carrodus, who established the 28-hectare property in 1969, and Crowe is a natural successor. “My aim has been to continue to respect the vineyard the same way that he did,” she says, while adding a few changes in keeping up with the times. “We are using less new oak than he did, and less extraction of the grapes.” Her style calls for less of the winemaking hand and more of the vineyard attributes.

She works closely with vineyard manager Andrew George, and practises dry farming. “A little bit of equity in the vineyard can give us a big improvement in wine quality,” she highlights.

One of her greatest creations is the near-impossible blend of pinot noir and shiraz that she launched in 2015. The wine harked back to her days in the Hunter Valley. Crowe shares, “This was a really yummy wine that connected me to my winemaking past. We had made a different style of wine for Yarra Yering which didn’t require cellaring or a special occasion to drink it.” James Halliday called it “a marriage made in heaven”.

As Crowe found herself catapulted to fame, she has used her platform to mentor women coming into winemaking. She is a part of the Yarra Valley wine woman’s group, which raises awareness of women’s activities in wine. In her role as a chair at various wine shows across Australia (she insisted on a gender-neutral term, Chair, instead of Chairman of the show), she fosters and encourages new judges (men and women) to be keenly aware of the gender imbalance within the system.

She calls on businesses to be more flexible with working hours and parenting duties. Having witnessed a rising awareness in the industry to “correct the wrong”, she is hopeful of the future which comes with a generational change. “I like to think that the generation behind me will have a much more level playing field,” she states.

Sarah Crowe, chief winemaker at Yarra Yering

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SUE HODDER, SENIOR WINEMAKER WYNNS, SOUTH AUSTRALIA 2022 marks Sue Hodder’s 30th vintage at Wynns. A native of Alice Springs and a graduate of Roseworthy College Adelaide, Hodder grew up in an agricultural family and gravitated naturally to winemaking.

During her tenure, Hodder was named Gourmet Traveller Wine magazine Winemaker of the Year in 2010 (a joint award with Wynns viticulturist Allen Jenkins) and won the Woman of Inspiration award at the 2017 Australian Women in Wine Awards.

Wynns is a heritage brand established in 1890 by John Riddoch.

The winery owns 500 hectares planted with mainly cabernet sauvignon and shiraz.

Hodder’s legacy is tied to the extensive vine rejuvenation program she took on with her winemaking colleague of 20 years, Sarah Pidgeon and Jenkin (who recently retired). “Over the time I’ve been here, we acknowledged climate change; we’ve rejuvenated our old vineyards,” she says. “We’ve collaborated heavily with our neighbours, our winemaking friends around the world. We’ve referred to the past, and we’ve learnt a lot.”

Cabernet sauvignon and shiraz dominate Wynns’ vineyards

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She is also the custodian of 100-year-old phylloxera-free vines, and their preservation is a responsibility she takes very seriously.

“Old vines bring gentleness to the wines, a beautiful perfume and lightness. We need to make sure that we can look after the growing environment sustainably to ensure that future generations have these lovely old vineyards.”

Also, to her credit is Wynns’ return to the medium-bodied wine style. A tasting of the 1960’s Wynns wines inspired her to go down this path. “The Wynns 1960s wines were beautiful, medium-bodied wines, low oak, light and lovely. And they were still ageing so well,” she recalls.

“Thirty years ago, big powerful wines were everything. We are so fortunate that there is a genuine interest in medium body wines that age well.”

On women in wine, she is fortunate to have Pidgeon working with her for two decades. Both winemakers are involved in mentoring programs with schools of the community. She believes her responsibility is to younger kids, both girls and boys, “to make a case for living and to work in regional and rural Australia.”

When asked how she would define her era, she says, “I guess the Sue Hodder era has been about collaboration.”

Vanya Cullen, chief winemaker at Cullen Wines

VANYA CULLEN, CHIEF WINEMAKER CULLEN WINES, MARGARET RIVER “The whole journey really has always been about nature, and great wine comes from the land,” says Vanya Cullen. Her connection to the soil and the earth is almost spiritual.

Brought up by winemaking legend Diana Cullen, Vanya Cullen took over the reins of the vineyard in 1983 and became chief winemaker in 1989. “When I started, there was no one other than my mother,” she says. Since then, there have been more female winemakers in Margaret River.

She farms her lands biodynamically, a practice she adopted in 2003. “Back then, people were hostile”, she recalls, adding that they sniggered at the winery’s natural ways. Many decades on, she is the most respected authority in Australia on biodynamic and organic farming, and is celebrated for her work with a litany of awards and accolades.

“It’s something I never dreamed that I would live through. The shift from 2003 when we went biodynamic and had to justify and

prove everything all the time, to now, when people are accepting of organic and biodynamic practices and understand the differences more and more.”

She has transformed her boutique vineyard to be carbon positive, naturally powered and environmentally sustainable.

“We’ve been carbon positive since 2019 as our soils are sequestering.

This is a staggering thing about regenerative agriculture. If you look after the land, we can reverse climate change,” she adds.

Cullen pays tribute to her mother and grandmother, Grace Madeline – a suffragette – in her wines. The Diana Madeline Cabernet Merlot sits at the top rung of Australian wines, and Grace Madeline’s name is attributed to the sauvignon blanc-semillion blend.

Gender representation is of utmost importance to her; it is her legacy. However, she says inequality and injustice does not just affect women but the environment as well. “People look at Earth as something they can get something from rather than something they can give back to,” she says. That is why at this moment in time, the urgency of her mandate is climate change.

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CELLAR CHOICE

A SELECTION OF STARS These new wines, from Champagne to New Zealand, are slated to please your dinner guests.

CLOUDY BAY TE KOKO 2019

TELMONT BRUT RESERVE NV CHAMPAGNE

After two years of bated breaths, Te Koko is back. First introduced in 1996, the wine is only crafted in exceptional years, and worth every drop of patience. Textural and vivid, this is an elevated sauvignon blanc.

The winemaking differed slightly from the usual Marlborough recipe of cooler stainless-steel fermentation.

Te koko is a product of warmer oakbarrel ferments to preserve citrus fruit notes, aged on lees and finished in old oak barrels. Also, the yields were kept low, and more attention is given to the terroir expression. A blend of select six old vineyards in Marlborough located on free draining gravelly soils, Te Koko 2019 is another age-worthy wine reminiscent of Sancerre in its citrus and apple notes, oak spice, and a stellar acid profile. $79, Moomba Wines

Telmont is making headlines for attracting investment and support from actor Leonardo di Caprio. This environmentally conscious and sustainable grower Champagne house is blazing the trail with a multi-prong approach to lowering their environmental impact. Almost three-quarters of the estate’s vineyards are certified organic with more on the way. The house also implemented a zero-air transport policy and did away with all packaging.

However, it’s the label that sets the house apart the most. Unlike most cryptic champagne labels, Telmont reveals all on the front side, including the dosage, composition, cuvée year and varietal percentages. The Brut Reserve is a blend of pinot noir, chardonnay, and pinot meunier in equal parts and shows ripe fruit, brioche, and savoury notes. $80, Bottles and Bottles

LADY GAGA DOM PERIGNON Dom Perignon’s heritage and Lady Gaga’s explosive creativity come together in two limited edition champagnes: Dom Perignon Vintage 2010 and Rosé 2006. The collaboration took many creative guises across the world, including customised bottle labels and an abstract sculpture to veil the bottle designed by Lady Gaga and creative director Nicola Formichetti. The

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creative energies also spilled into the digital world with 100 NFTs which were sold out the moment they were released. Vintage 2010 opens to autolytic notes, zesty citrus, and bracing acidity. Rosé 2006 charms with red fruit notes, freshness, and a long finish marked with salinity. $280 (Dom Perignon Vintage 2010) and $420 (Dom Perignon Rosé 2006), Crystal Wines

CHAMPAGNE CHAMPIONS Champagne is responding to climate change with organic farming, sustainable packaging and environmentally conscious practices across the business. These bubbles reflect their conscientious efforts.

LOUIS ROEDERER COLLECTION 242

RUINART SECOND SKIN NV BLANC DE BLANCS

Cellar Master Jean-Baptiste Lecallion has retired the much-admired Brut Premier with a new cuvée: a multivintage champagne made in vintage style. The idea is to balance the vagaries of climate change with the certitude of reserve wine specially crafted from recent vintages called “la reserve perpetuelle”. Collection 242 is a reference to the 242nd harvest since the conception of the house of Roederer. The cuvée comprises 56% of the 2017 vintage, 34% perpetual reserve and 10% oakaged reserve wines. Lemon skins and nutty notes lead the way, with finely beaded bubbles. Remarkably fresh and textural, it finishes with a lick of hazelnut and citrus rind on the palate. $75, Le Grand Vin

Ruinart has done away with the luxury boxes, and in its place comes the impermeable and opaque second skin. Made with enriched cellulose fibre, the case moulds around the bottle’s contours and forms an eco-friendly packaging.

Sustainability is a global approach and is reflected in all aspects of production. Look closer, and the paper indents imitate Ruinart’s iconic chalk crayères. Enclosed within the innovative paper closure system is the seductive Ruinart Blanc de Blancs reminiscent of spring with lemon zest, ripe peaches, young ginger, clotted cream, and freshly baked croissants. $119, 1855 The Bottle Shop

KRUG NV GRANDE CUVÉE 169ÈME ÉDITION The 169th edition of the NV cuvée is composed around the harvest of 2013 and comes from 146 different wines from 11 years. Aged seven years on lees, the final composition is 43% Pinot Noir, 35% Chardonnay and 22% Meunier. Vivacious and energetic bubbles bring forth a bouquet of citrus

and orchard fruits and sweet pastry aromas. The autolytic notes of hazelnut and blanched almonds peep through the veil of fruity, floral notes. On the palate, the fine-textured mousse is complemented by racy acidity and a stony minerality. Finishes long. $248, The Moomba wine shop

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RAISING THE BARS

THE ART OF ALCOHOL Yūbi Bar gives diners the feeling of entering a 60s bar in Tokyo. Belonging to a new chain of venues founded by Dat Nguyen, Yubi is a more luxurious and modern version of Yugen with a variety of rare and strong wines. Located in a small alley in the heart of District 1 - the center of the city which is considered the most dynamic in the country, the bar impresses with its unique appearance. The most unfortunate part is that the redesign is inspired by a drinking place in France with a contemporary space, using lacquer paintings and fine craftsmanship of Vietnam.

People who have been to Yugen Bar must be very familiar with the image of bartenders wearing luxurious suits, as well as impressed with their creativity when making cocktails, especially classic Japanese cocktails. What makes this new bar different is the private, intimate, highly personalized space and warm jazz music. 95/32 Le Thi Rieng Street, Ben Thanh Ward, Districh 1, Ho Chi Minh City. Tel: +84 35 683 1778

PURIFY YOUR FIVE SENSES N5 is located on the unique corner of street 54 in Thao Dien but remains rather hidden and modest due to its simple facade design and little signage. The place is created with an emptiness of space decoration, low-key lighting and mellow sounding, twisted with large windows to draw curious eyes from passers-by. The long and low counter is the centre stage of the space where punters can observe passionate bartenders at their best performing the making of both signature drinks and classics under spotlights. With a focus on customer comfort and high-quality materials, this bar provides the ideal setting for unwinding over a few drinks with friends. With a careful selection of creative adventures exploring local ingredients, N5 delivers the best quality drinks possible. A highlight of this menu is Jasmine, an indigenous twist of Italian classic Negroni.

Jasmine is crafted from infused Roku gin with native ingredients to create gentle aromas and a strong flavour. This exquisite mix is highly recommended for anyone who’s new to N5.

5 Street 54, Thao Dien Ward, Thu Duc City, Ho Chi Minh City.

Tel: +84 849 754 555

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A HIDDEN GEM AWAITING DISCOVERY In the heart of Ho Chi Minh City, concealed in a narrow alley with little foot traffic, discerning lovers of Jazz music, fine wine, great food, and bespoke cocktails will find the hidden gem that is 52/3 Kitchen and Bar. If you're looking for a quiet place to unwind after a busy day, go no further. Dong Du street, where old values meet contemporary culture, is home to this brand new venue that nevertheless maintains the hallmarks of Indochina's millennia-long civilization. In addition to the bar, minimalism, and contemporary furniture, the shop is adorned with old windows, fans, portraits of Queen Nam Phuong, and wooden paintings showing the daily life of times long past. A great place to people-watch from atop a tall bar stool while enjoying delicious meals and speciality cocktails. The soothing sounds of jazz instantly take you away from your stressful day, in an elegant and chilled atmosphere. 52/3 Dong Du Street, District 1, Ho Chi Minh City. Tel: +84 90 300 76 60

MASTERS IN THE DARK ARTS OF MOLECULAR MIXOLOGY SIGMA is a hip new bar in HCMC where mixologists use current science and old alchemy to create one-of-a-kind drinks. At the crossroads of tradition and innovation, this cocktail lab serves as a veritable time machine, transporting its well-heeled patrons to the world of experimental liquid medicine. With a small retro upstairs bar, ordering a drink is a “Magnifique” performance. The talented mixologists create every cocktail with an obsessive eye for detail, presented in vessels orchestrated to add a dash of theatre, they bedazzle, bewitch and set the scene for a complete drinking experience. With neon lights spiralling around the bar, vitrines and vials in cases on the wall scatted scientific equipment on shelves, and bartenders wearing long white lab coats and safety glasses, this is most certainly not your typical speakeasy cocktail bar. The ambience of this one-of-a-kind watering hole is unrivalled in its coolness and gives a one-of-a-kind experience, with visiting DJs spinning chilled-out music every week adding to the voguish scene that is Sigma. 44 Ly Tu Trong Street, Ben Nghe Ward, District 1, Ho Chi Minh City. Tel: +84 823 999 980

NEVER-ENDING AND NEVER SETTLING The Pi is a multi-concept cocktail bar that delights in an unending investigation of alcohol, liqueur, ingredients, and tastes, all of which are presented with great bar foods in a stylish and hip environment. This trendy neighbourhood bar eschews the standard speakeasy darkness in favour of a bright, inviting decor that oozes style and a chic vibe. Pi will become your go-to place to unwind with a cocktail in hand thanks to its welcoming courtyard out front, marble-topped counter with stool seating, a brightly lit bottle rack, and listening space in the rear. A team of bartenders and chefs constantly experimenting with new flavour combinations and fostering an atmosphere that aims for excellence without superfluous frills ensures that their customers may truly appreciate life as it is. With a changing menu of well-balanced and harmonious alcoholic beverages and a team devoted to the art of mixology, cocktail enthusiasts will find this concept bar to be extremely unforgettable. 45 Huynh Khuong Ninh Street, Da Kao Ward, District 1, Ho Chi Minh City. Tel: +84 708 662 107

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DATING WITH SUNSET Not only owning a beautiful sunset coastline, OCSEN Beach Bar & Club is also the perfect space to enjoy an exciting evening in Phu Quoc. This place has a unique combination between the artistic direction of Bali and Ibiza which is full of youthful and liberal.

Every afternoon, OCSEN Beach Bar & Club welcomes a large number of visitors to "immerse" in the majestic sunset beauty that can only be seen at the beautiful island. Night life is busier than ever with campfires and exciting live music performances.

The main highlight is the DJ booth with the presence of famous domestic faces such as Ouissam and Ling:Chi. 124 Tran Hung Dao Street, Duong To, Phu Quoc Island, Kien Giang Province.

Tel: +85 90 792 50 99

VINTAGE STYLE IN A MODERN WORLD Located in the heart of District 1 in Ho Chi Minh City, Plugs Saigon is a classic cocktail bar that welcomes guests with open arms and promises to "plug them in" to the city's finest experiences. The walls of Plugs, which are adorned with old artwork and posters, feature a tall wooden counter, gorgeous armchairs, a piano that once belonged to a famous diva, and other elements that are characteristic of a traditional classic speakeasy bar. The talented mixologists at Plugs have created a delectable cocktail menu that spans four categories: signatures, modern classics, twisted classics, and signature drinks. Each drink is a work of art, carefully created with only the highest quality ingredients and liquors to guarantee a memorable experience for every customer. In addition to the extensive menu of bar snacks, visitors may also take advantage of breakfast, lunch, and the opportunity to unwind while enjoying a cup of coffee in a setting that is both comfortable and elegant.

11 Yersin Street, Cau Ong Lanh Ward, District 1, Ho Chi Minh City.

Tel: +84 28 7302 1179

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B A R AT H O M E

Kelapa Negroni A cheeky rendition of the classic Titan, the Kelapa Negroni was initially created to celebrate #NegroniWeek.

The old coconut produces a well-rounded layer of flavours, especially after being smoked.

KELAPA NEGRONI

INGREDIENTS • • • •

Gin Campari Sweet Vermouth Old coconut (for ageing and serving)

METHOD • Remove coconut hair from the old coconut and set aside.

• Drill a one-inch hole in the coconut shell and pour out the coconut water, which can be used for other drinks or cooking.

• Put coconut hair into a smoker for at least three hours at 80°C. Alternatively, you can use a smoke gun on the hair.

• Place the hair back into the coconut shell.

• Mix the liquors together following a gin/campari/sweet vermouth ratio of 3:2:2 respectively. Pour into the coconut shell and let it age for at least 14 days.

• Strain before serving.

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SUSTAINABLE COCKTAILS MATTERS Since joining Sundara Beach Club & Restaurant in 2019, Mahmoud has made sustainability a priority. “It isn’t just eliminating single use plastics entirely but also how we can look at ways of minimising waste and cutting energy. It’s constant learning, tackling one issue at a time.”

Last year, he led the launch of Telu Aromatic Herb & Cocktail Garden at Four Seasons Resort Bali at Jimbaran Bay. Designed entirely from upcycled furniture and raw materials, it is a dedicated venue for zero waste bartending, comprising a bar workshop, herb garden and arak cellar. The workshop is heavily focussed on why sustainability is important not just in mixology but in everyday life, and provides guests with tips to take home to reduce waste along with their energy and water consumption. “I would suggest tipplers choose cocktails that use local spirits and locally-sourced seasonal ingredients, and decline straws entirely except when drinking frozen or slushy cocktails. Talking to bartenders about what their establishment does in terms of sustainability also helps to encourage positive action in the industry.”

BEEKEEPING

SUFIAN MAHMOUD AT: Sundara Beach Club & Restaurant WHO: Sufian Mahmoud, head bartender WHERE: Jimbaran Bay, Bali

PLAYING WITH FIRE Being a bartender was not the first career choice of the Singapore native. Instead, he studied culinary and spent five years as a firefighter. The turning point happened when he saw a bartender friend making flaming cocktails. “I love this saying: ‘Be comfortable by enjoying being uncomfortable.’ Having both experiences has really helped me become a better bartender as I have found a way to pull through difficult situations where I was uncomfortable. On top of that, it has made me push boundaries in terms of the flavours, as I get into the kitchen with chefs and cook up ingredients for the bar menu. Things like infusions, marmalade, creative garnishes, or even smoking coconut hair for the aged Kelapa Negroni…I’m not afraid of fire!”

Both Telu and Sundara champion local ingredients on their menus.

All ingredients – from spices to salt – are either garden-grown in the resort or locally sourced from Indonesia, with a priority to local, fair trade and organic suppliers.

With access to pick herbs, fruits and spices from the Four Seasons Resort at Jimbaran Bay’s three-hectare permaculture spread, Mahmoud and his team of eight bartenders pick what they need for each day. Widya Octarina, the only female bartender on the team, is the powerhouse behind the bar’s elaborate preparation.

“She is in charge of the mise en place while keeping all the boys in line”.

From basil to mango, they make liqueurs, infused wines and dehydrated garnish for the cocktails.

“We have a 20-year-old Javanese long pepper tree that we harvest from to mix into marmalade for Made’s Margarita. It is one of the crowd’s favourite cocktails and a zero waste one, too, because we use the entire orange – skin, flesh and juice – to make it.”

Mahmoud’s latest passion is beekeeping. There is an apiary of two stingless bee colonies that currently grow at the resort. “Big things are in the works with our bee hives, new smoke-inspired cocktails at Sundara, and Telu’s evolution into a fully operational bar. Watch this space!”

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S E E N & S AVO U R E D

LANGUAGE OF POSITIVE ENERGY On June 15, 2022, GWD will hold the 1st Wellness Dinner in the Global Wellness Day 2022 series of activities at the Luxury Boutique Hotel - Mia Saigon, believes that hospitality from the heart must take into consideration the well-being of guests from a holistic point of view - physical, mental and nutritional. To help guests understand this message, Global Wellness Day Vietnam, in continuous collaboration with certified nutritionists, aims to offer a full range of Special Wellness Meals.

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T

he wellness menu is designed to be balanced and contains nutrient rich whole foods to promote multiple health benefits.

Salt and sugar use is minimized and anti-inflammatory and immune-boosting superfoods are featured. Sustainable sourcing of ingredients is also an integral part of the holistic wellness food philosophy and the menu incorporates organic elements.

More than ever, interest in healthy living is growing in Vietnam.

More and more Vietnamese are focusing on personal wellness!

The dinner will be the occasion to welcome our distinguished guests including supermodel Vu Thu Phuong, designer Nguyen Hoang Ngan, singer Ho Trung Dung, singer Truong Thao Nhi, makeup artist Bao Bao, couple Mr. Hai & Madame Mai Thanh Chairwoman of REE Corporation, entrepreneurs and journalists in Ho Chi Minh City and meet our expert Iron chef David Thai, international gastronomy advisor Rene Marre who can help and support. Henri wishes to share his journey with Global Wellness Day and his 4 years as Ambassador in this warm and emotional atmosphere evening. Also to express his gratitude to his friends, KOLs, journalists and partners for joining hands and spreading good values so that GWD could achieve today's results.

Although this would be the first time Henri Hubert collaborate with chef Julio Gomez, "Julio is a dedicated chef in wellness gastronomy who is very serious about his job with sensitivity and his particularity to conceptualize every single dish he makes. That is what I really respect about him”. Being a creative in the fashion industry, Henri Hubert found his personality and artistic passion similar to that of Chef Julio - a creator in the culinary world. Henri believes in Julio's talent, experience as well as his own know-hows to create a healthy, nutritious meal for this Wellness Dinner.

The dinner will get even more appealing with the dishes presentation from chef Julio. The inspiration for the Wellness menu, the nutritious ingredients that make up each dish, and the process of creating the dish are fully described by the chef. The guests will not only relax, forget about everyday stressful moments, but also have their curiosity satiated and discover the speciality of each dish. To thank all precious guests, Wellness Dinner bid its farewell with special gifts from Q1 Nutrition, 365 begins.

“Living well is a process of awareness and the effort to act accordingly in everyday life. Healthy living comes from the way you think positively, understand yourself, keep a balance between your mental and physical state under all circumstances” - Henri Hubert

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S E E N & S AVO U R E D

PENFOLDS TERMINAL 1844 The New Thematic “Venture Beyond”

Penfolds invites visitors to an immersive pop-up in Ho Chi Minh City, Viet Nam in the last week of June. Indulge in playful and shareable wine tasting sessions featuring Penfolds’ ‘House Style’ wines. Always striving to do things differently and Venture Beyond the ordinary, this pop-up will offer its own unique set of experiences unlike the previous pop-ups. This pop-up is also a sneak preview of the new thematic ‘Venture Beyond’ with the winery’s new branding and packaging made available for sale for the first time.

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Globally, Penfolds has also commissioned Australian illustrator Jason Solo to bring the space thematic to life by interpreting the Venture Beyond concept in a playful, luxurious way – using his refined style full of intricate detail, paired with striking colour palettes and dynamism — to develop the artwork for Penfolds Max’s thematic gift boxes.

Continuing the personalised gifting journey with Penfolds, customers who purchase any bottle of wine at Penfolds: Terminal 1844 can personalize an exclusive luggage tag with a message.

The luggage tag designed with a brushed silver finish and encased in red were specially selected as travel reopens this season, encouraging the spirit of Venture Beyond.

I

ntroducing Penfolds: Terminal 1844, a pop-up that welcomes all those who dare to meet extraordinary to Venture Beyond.

Held from 25 June to 1 July 2022 at Van Hanh Mall, Zone A Ground Floor, Penfolds: Terminal 1844 will launch the Penfolds limited-edition thematic gift boxes and provide complimentary wine tasting of the Penfolds Koonunga Hill range. The first two days will offer guests dance performances, games and interactive activities from 7-8pm.

From the pioneering astronauts to the futuristic tin rockets, each limited-edition thematic gift box is an artistic expression of space, planets, and galaxies that signify Penfolds’ ongoing thirst to venture beyond, rather than accepting the status quo. Penfolds’ iconic Bin 389, also known as Baby Grange, will be encased in a metallic rocket tin to showcase the deep-rooted desire to explore the unknown, which is space. Theatrical and surprising, our rocket tins and moon crater tins are designed to capture our consumers’ imaginations and to be collected as keepsakes.

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S E E N & S AVO U R E D

CHAMPAGNE DELAMOTTE “TOUCHES” VIETNAMESE PEOPLE The epic journey of Champagne Delamotte to become a universal language of wine arrived in Vietnam for many years in Red Apron Fine Wines & Spirits. Since then, this is the first time that this winery has officially visited Vietnam on a 3-day visit, promising to bring many potential wine collaborations in the future.

F

rom May 16 to 19, 2022, Mr. Grégoire Piochon – Area Manager from Champagne Delamotte, made a visit to 3 provinces and cities of Vietnam, including Hanoi, City. Ho Chi Minh and Da Nang. This is the first visit of Delamotte winery in Vietnam, marking the winery's first steps in bringing the excellent taste of champagne to Vietnamese connoisseurs.

Champagne Delamotte is more than 270 years old with the goal of becoming a universal language of wine that is not just for an elite, but for all gourmets and the naturally curious. A bottle of Delamotte is considered worth many times more than its selling price, so that the international wine critic James Suckling called Delamotte "one of truly artisanal champagnes worth buying best"!

If you are a wine connoisseur, you must have known Champagne Salon, one of the rarest and most sought-after wines in the world. The interesting thing is that Champagne Salon is best understood as a sister of Champagne Delamotte on Côte de Blancs.

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During this visit, Mr. Grégoire Piochon had intimate meetings with the directors of the culinary department of luxury hotels and resorts in the series of events "Champagne Delamotte Party" organized by Red Apron Fine Wines & Spirits from North to South.

1. EVENT “CHAMPAGNE DELAMOTTE PARTY” This is the first event to welcome Mr. Grégoire Piochon in Vietnam. The event took place in Hanoi in the beautiful old French restaurant - La Table Hanoia.

2. EVENT “CHAMPAGNE DELAMOTTE WINE TASTING” A special wine tasting event took place in the breathtaking setting of Furama Resort Danang, which is considered the gateway to three world cultural heritages: Hoi An, My Son and Hue. 3. EVENT “CHAMPAGNE DELAMOTTE NIGHT” This is a vibrant event that took place on the luxurious restaurant of ROS Yacht Club in the incredible space of Saigon by night.

4. EVENT “CHAMPAGNE DELAMOTTE & SEAFOOD” A party for seafood lovers took place in the cozy atmosphere of Duke's Oyster Bar restaurant. The ability to wonderfully pair with seafood dishes is also one of the attractive secrets of Champagne Delamotte.

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WHERE TO FIND

Hoiana Resort & Golf

• • • • • • • •

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

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

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

Regent Phu Quoc

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E P I C U R E L OV E S

Rosenthal x Versace

LA MEDUSA Crafted in Germany from premium porcelain, Rosenthal meets Versace's La Medusa vase collection is modelled on Versace´s successful "La Medusa" handbag adorned with a Medusa plaque – the same décor that was discovered on the doors of the brand's first headquarters in Milan. A special detail is the curved offset of the top with the iconic Medusa and fine decorative stitching as on the leather handbag. The cylindrical vases made of coloured porcelain are available in three sizes in pastel shades of pink, green and blue.

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