Epicure Vietnam Issue 07

ISSUE 07 AUTUMN-WINTER 2022 epicurevietnam.com

UNWIND IN PREMIER BEACHFRONT LUXURY

A luxurious entrance to the cultural and naturalattractions of Central Vietnam

CLEAN EATING, GREEN EATING

A wheelbarrow full of plant-based ingredients more readily available than ever

BIODYNAMIC WINES SUSTAIN MOMENTUM

Environmentally friendly wine production integrates the treatment of vineyards

PUBLISHER 'S NOTE

The Great Vietnam Reboot

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here are many ways describing what Vietnam's hospitality industry is going through these days.

Renaissance, for example, or restart, and relaunch.

What is clear though is that our country is well on the way to reclaim its rightful place amongst Asia's top tourism destinations.

The brutal two-year lockdown has brought much hardship and a widespread culling of hotels, restaurants, tour operators, as well as travel and retail establishments in general. On the other hand, those left standing after the crises now have what amounts to the “opportunity of a lifetime” to reinvent and recalibrate their business model. Streamlined management structures, the latest in digital technology, new sales channels and strategies, right-sizing of teams, and an entirely new cohort of post-pandemic staff entering the industry all help to power up the much needed recovery.

When in Saigon, Hanoi, Phu Quoc, or Hoi An now, one cannot help but admire the obvious rebirth underway all around us. New and busy roads, rebranded and renovated shops, not only in the top malls, but along busy side walks and outlying areas. Exclusive hotel projects like The Regent Phu Quoc, the New World Phu Quoc, and lavish complexes like Hoiana are opening their doors to welcome visitors looking for perfection in services and experiences.

What we are witnessing is the very essence of Vietnam and its people – resilient, positive, and optimistic about all of life's challenges. Personally, I love what I see and hear lately.

So please join us and explore the seventh edition of Epicure Vietnam, where we celebrate the revival of Vietnam's hospitality industry. We feature Passion Week 2022, a series of events at Park Hyatt Saigon, welcoming the world's top chefs. Or the uniquely prestigious award by Escoffier & Barilla, created to find and inspire young and promising Vietnamese chefs.

We are also proud to introduce culinary highlights like Lavelle Library or Bistro Song Vie along the Saigon river, and newly opened restaurants and bars like Clay and Sono. Widen your culinary knowledge with our features about the NFT Wine Club, biodynamic wines, the exotic world of Oriental spices, and the most prominent Vietnamese craft beers.

Come and discover the rebooted Vietnam, the resurgence of its hospitality and gastronomy industry, and enjoy post-pandemic Vietnam – including the hustle and bustle of the unique Vietnamese way of life and its resilient people.

Jade Huynh Publisher

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VOLUME 07 | AUTHORS

AUTUMN-WINTER 2022

THANH NIEN PUBLISHING HOUSE HO CHI MINH CITY BRANCH

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

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, Julia Sam, Y-Jean Mun-Delsalle Grace Ma, Nimmi Malhotra 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 Photos Ching Art direction and styling Yong Woei Na Recipe by Andrew Walsh of CURE Shot at CURE

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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/35-11/TN. Publishing Decision: 396/QĐ-TN Date of License Issued: July 15th, 2022. ISBN Code: 978-604-358-062-4.

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

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EPICURE GIFTS 22 24 26 27

Creating Timeless Traditions & The Fondest Memories A Passionate Commitment To Quality A Celebration Of Winter Keeping It French Introducing Asian-Inspired Tisanes Chocolates From The Masterchef

EPICURE NEWS 28 Celebration And Feasting Morph Into An Unforgettable Experience Bringing Friends Together Through Delectable Gastronomy 29 Mind-Blowing Steaks In Saigon A Getaway From The Hustle 30 Luxe Grill House With A Vietnamese Flavour Roaring New York-Style Decadence In The Heart Of Hanoi 31 Waterfall Splashes Down In The Center Of Vietnam's Latest Resort Where The East And West Collide

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PASSION WEEK 16 - 19 NOVEMBER, 2022

FLORAL DESIGN MASTER CLASS - PERFUME MASTER CLASS - CHAMPAGNE MASTER CLASS JEWELLERY MASTER CLASS - ORCHESTRA MASTER CLASS - MIXOLOGY MASTERCLASS LUNCHES & GALA DINNERS WITH MICHELIN STAR CHEFS For more information and booking, please contact: +84 28 3520 2342 or passionweek.saiph@hyatt.com

Celebrity Chef ALAN TAUDON

Founder of Baron d'Avella FRÉDÉRIC D’AVELLA

Celebrity Chef SVEN ERIK .

Music Director TING FAN

Celebrity Chef PAOLO CASAGRANDE

Floral Design Director ALFIE LIN

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Celebrity Chef EMMANUAL RENAUT

Celebrity Parfumeur BLAISE MAUTIN

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Celebrity Mixologist GIACOMO GIANNOTTI

Jewellery Specialist MAFALDA CHENU

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GOURMET INSIDER Passion Week 2022 The Long-Anticipated Return Of World-Class Art & Dining Event In Saigon 34 Lavelle Library Where Art, Food And Nature Meet As One 36 Bistro Song Vie Riverside Dining Destination 38 Ola Beach Club Stellar Spanish Dining Experience 40 French Connection In Saigon Gastronomy At Its Finest 32

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Urban Luxury Resort | Championship Golf | Lifestyle Destination

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EPICUREAN LIFESTYLE

GOURMET KNOWLEDGE

Unwind In Premier Beachfront Luxury Luxuriate In A Fairytale Atmosphere Revitalize Your Soul With The Ocean Superior Convenience In The Heart Of The City Marqués De Riscal A Spanish Masterpiece 58 A Location That Is In Tune With Nature 62 A Taste Of Paradise 66 The Jewel of Paris

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46 50 52 53 54

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The Kitchen That Completes You Escoffier & Barilla: Inspiring Vietnam's Next Generation Of Chefs Greening The Galleys Of Superyachts For The Love Of Spice Trends You Knead To Know Raising A Glass To Vietnam’s Brewers

GOOD TIMES GREAT FOOD GOOD TIMES

GREAT FOOD GOOD TIMES

HOTLINE 1900 636431

SCaN ME TO DOWNLOAD APP

HoTLINE 1900 277 267

CELEBRATE MoMENTS

GREAT FOOD GOOD TIMES

GREAT FOOD GOOD TIMES

SCAN ME TO DOWNLOAD APP

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COVER STORY 102 Clean Eating, Green Eating

CHEF MASTERCLASS 114 Haute Confections 118 Seasoned By Time 122 A Dazzling Debut

EPICUREAN PROFILE 124 Revolutionizing Produce Cultivation In Vietnam

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THE WORLD LEADER OF PASTA

SHARING QUALITY IS THE BIGGEST SIGN OF LOVE

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WINE KNOWLEDGE 128 Biodynamic Wines Sustain Momentum 132 NFT Wine Club Where Wine Lovers Enter Into Metaverse & Blockchain

VINE EXPECTATIONS 136 Moderation Is The New Game In Town

CELLAR CHOICE 142 Celebrate With Luxury Bubbles 144 Under The Tuscan Sun Bold Buys

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RAISING THE BARS 146 Cool Minimalism Meets Warm Hospitality A Wee Dram Of Modern Luxury 147 Magnificent Vistas Invigorating The Mind Taking Life To New Heights 148 Let Your Emotions Flow Creating A Buzz In Hanoi 149 Dark And Mystical Works Of Magic A Night At The Theatre People Come And Go, Only Memories Stay 150 Precision And Determination Raise The Bar For Brilliance

BAR AT HOME 152 Beyond Sustainable

SEEN & SAVOURED 154 Vive Le Vin De France 156 Where To Find

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EPICURE GIFTS

Creating TIMELESS TRADITIONS & THE FONDEST MEMORIES Indulge your taste senses over the holiday season with luxurious and heavenly hampers from Annam Gourmet.

A lovely gift for the entire family, a VIP client, or a dedicated employee. Each hamper is brimming with seasonal gourmet treats to help celebrate the festive season.

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or many, the Holiday season is a time to reconnect with loved ones and build traditions that will be carried on for years to come. Annam Gourmet aspires to be a part of that tradition, by becoming the first name you think of every holiday season for Great Food, Good Times.

On the 20th anniversary of their journey of living life to the fullest, Annam Gourmet provides the most delicious and artfully presented gourmet Holiday Season Gift Hampers, stuffed to the brim with delectable treats and beverages of the highest quality from the most respected and favourite luxury brands from across the globe and right here in Vietnam.

Each one of the ten luxurious hamper styles conveys the exquisite personal taste and thoughtful messages of the sender and wins the hearts of even the most discerning recipients. Each range has been named after a word associated with sharing times with loved ones; with such names as cherish, joyous and appreciate, each hamper is sure to delight its recipient and provide a little extra cheer to the holiday season.

Whether you're looking for an elegant gourmet cheese and meat hamper, to say "thank you" to a valuable client this Tet, reward your hard-working staff with a chocolate hamper, or spread Christmas cheer with a hamper full of priceless moments with loved ones, Annam Gourmet’s selection of gift hampers conveys Great Food, Good Times, to those you cherish most.

Ordering an Annam Gourmet gift hamper, brimming with scrumptious sweet delights, savoury nibbles, and favourite firewaters, is quick and convenient, with delivery dates and methods to suit every need.

Whether you're celebrating Christmas or Tet this year, Annam Gourmet has a wonderful cherry-picked

hamper for you to order, or you may create your own exquisite hamper loaded with gourmet goodies to reflect the personality of the people you truly cherish.

Annam Gourmet's gift hampers are a delicious, hassle-free, and affordably priced option for spreading festive happiness.

More than 10,000 premium gourmet items are available for purchase from Annam Gourmet. These delectable delights include confectionery, biscuits, and chocolate in addition to beverages such as coffee, tea, fine wines, and exotic spirits. An online shop that is simple to use offers customers a variety of gifting design options from which to choose, including boxes, bags, decorations and greeting cards.

With the exquisite gifting design and expert assistance that Annam Gourmet provides, you can deliver your most treasured festive wishes and make the holiday season extra special for the people you care about the most.

Together we Celebrate!, with Annam Gourmet, this and every year to come, creating family traditions together!

Annam Gourmet Store Contact Website: shop.annam-gourmet.com Hotline: 1900 63 64 31 Email: customerservice@annam-gourmet.com

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EPICURE GIFTS

A Passionate

COMMITMENT TO QUALITY As an importer and a distributor, WAREHOUSE is a market leader in the Vietnamese wine sector. A leader in Vietnam's wine market for over two decades, offering clients with a one-of-a-kind wine-tasting experience, showcasing thousands of products from hundreds of well-known brands, and distributing to all of the major cities in Vietnam, Cambodia, and Myanmar.

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o this day, WAREHOUSE has imported over a thousand different wine labels, in addition to hundreds of other spirit, crystal wine glasses, and other gourmet food and beverage brands. In Vietnam, Warehouse is welcoming customers at 15 stores located in prime locations of Hanoi, Ho Chi Minh City, Da Nang, and distributing products to all provinces across the country.

The trademark of WAREHOUSE stores — winetasting area — is always ready to serve you with weekly wine-tasting sessions. Here, in this plush and exclusive wine room, customers may choose out a bottle of wine at their leisure and enjoy it while being served by an attentive team. As an added bonus, customers can engage in fascinating conversations with other wine enthusiasts about well-known wines from around the world.

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WAREHOUSE also hosts large-scale parties outside of its stores, in conjunction with renowned five-star establishments like the Sofitel Saigon Plaza, JW Marriott Hotel, and InterContinental. Many well-known people attend these gatherings, and wine specialists are always on hand to talk about how to taste wine in a truly lavish fashion.

WAREHOUSE has released the Loyalty app in order to establish a community for vino aficionados. Wine lovers who download the app and sign up for a membership can save money on their in-store purchases and be the first to know about special events and promotions.

In preparation for the impending holidays, WAREHOUSE is releasing a Tet gift collection, complete with gourmet confectionery and wines, for both individual customers and businesses. From the lavish and precise design to the highquality imported products, WAREHOUSE prepares each hamper with the utmost care, allowing the senders' refined aesthetic taste to shine through and expressing the senders’ considerate care and esteem for the beneficiaries.

WAREHOUSE Hotline: 1900 277 267 Email: contact.vn@warehouse-asia.com Website: warehouse-asia.com

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EPICURE GIFTS

A celebration of winter The new Soleil d’Hermès tableware collection serves you sunshine on a plate. Throughout the collection, porcelain white is paired with joyous yellow and embellished with outlined graphics that echo the look of palm fronds, flowers and other natural forms. The 24-piece collection features everything from teapots, cups and saucers to plates, salad bowls and serving platters, making sure to elevate feasts for all seasons. Price upon request, available at Hermès boutiques

KEEPING IT FRENCH Penfolds goes a different route for this year’s annual release, debuting an inaugural French release, named “Penfolds II”, alongside the Australian and Californian portfolio.

This new French release is made in partnership with one of Bordeaux’s most respected wine making Houses, Dourthe Bordeaux. Together with Penfolds Chief Winemaker Peter Gago and Dourthe Chief Winemaker Frédéric Bonnaffous, the two houses have crafted a wine that blends grapes from Bordeaux (71%) and South Australia (29%). The result delivers Penfolds II Cabernet Shiraz Merlot 2019. Made from the 2019 vintage, the final wine was blended and bottled in South Australia by Penfolds winemakers. The Penfolds Collection 2022 wines are available at Penfolds Cellar Doors in Australia and select fine wine stores globally. penfolds.com

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Introducing Asian-inspired Tisanes Making traditional Chinese medicine (TCM) accessible through flavourful and easy-to-use tisanes is new premium wellness brand Qisane. Inspired by founder Rebecca Hong’s own longing for the traditional health-giving tonics of her childhood, the brand offers a selection of conveniently packaged tisanes, blended from whole herbs, roots and flowers that are celebrated for their health-giving properties.

Three blends are currently available, with each addressing a different concern. Chrysanthemum and Goji helps counteract the irritating effects of excess heatiness, which include fever, sore throat and irritability; Hawthorn and Osmanthus aids digestion and supports detoxification; and Cordyceps and Rose reduces fatigue by replenishing your qi. They can be purchased at qisane.com.

CHOCOLATES FROM THE MASTERCHEF Derek Cheong, winner of MasterChef Singapore Season 2, wants you to go beyond the usual milk, dark and white chocolates. Kakkow is his new foray into artisanal chocolate that features offbeat flavours like Miso and Genmaicha, Cep and Walnut, and Corn and Truffle that will whet your appetite for the quirky and unusual. The name is a homophone of ‘“cacao”, the core ingredient in chocolates. Handcrafted in small batches, each bonbon is hand-painted with a spectrum of colours that best represent each flavour and its taste profile.

Flavours are on a seasonal basis and may change every two months. Each Kakkow Box contains six bonbons and retails for $24. Order at kakkow.com.sg.

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EPICURE NEWS

CELEBRATION AND FEASTING MORPH INTO AN UNFORGETTABLE EXPERIENCE Clay Saigon where celebration and feasting easily blend into a single, unforgettable experience. A restaurant, rooftop lounge, and bar serving Asian-inspired wood-fired cuisine that is heightened by the use of local, seasonal ingredients.An elevated dining experience and enjoyment in a spectacular, glamorous, and dynamic setting where guests may mingle and celebrate the night away. Nightly artist shows,DJ sets throughout the week, with live bands on the weekends. The cuisine fuses Asian and Western elements, focusing on regional and seasonal ingredients and shared eating. The wood-fired oven allows for the creation of mouth-watering roasted meats, poultry, fish, and vegetables. All menu items are intended to be shared, providing for a genuinely communal feast. The architecture is contemporary and Mediterranean in design. There are interconnected indoor and outdoor spaces. With light and warm colour palettes, ceramics, wood, wrought iron, and rattan, the interiors are influenced by the simple romanticism of the Mediterranean. 18 Number 6 Street, Thao Dien Ward, District 2, Ho Chi Minh City. Tel: +84 90 735 1010

BRINGING FRIENDS TOGETHER THROUGH DELECTABLE GASTRONOMY From the team behind – Marcels Restaurants and the famous Frenchstyled burger joint Marcel Burgers, Detour is the latest addition to this family of ever-growing popular restaurants in Ho Chi Minh City.

The goal of MARCEL Restaurants is to create memorable experiences by bringing people together over delicious food. As the creators themselves put it, "We don't have preconceived views; we just put ourselves into a customer's shoes in order to find the most rewarding experience." And Détour is motivated entirely by impromptu journeys across the rural South of France.A menu, inspired by Provence, one of the most beautiful provinces in the south of France, features, fresh and seasonal recipes, which encourage guests to share meals, with alfresco-style seating offering that Southern French sunshine feeling.

A refined restaurant, that exudes simplicity and elegance, diners can expect groovy brunches, sunset drinks or romantic dinners. 202 Pham Thai Buong, Tan Phong Ward, District 7, Ho Chi Minh City. Tel: +84 93 141 6880

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MIND-BLOWING STEAKS IN SAIGON This is Vietnam's first authentic steakhouse, modelled after New York City's finest, placing a priority on dry-aged beef served with the utmost sophistication. Everything in this eatery seems like it was lifted from a traditional New York steakhouse! The dining rooms provide a sophisticated and elegant setting for a memorable dining experience, blending classic steakhouse character with heightened refinement. High ceilings, mahogany wood trim, and black leather tufted banquettes make C's restaurant elegant and cosy. An oak bar tops the restaurant, with the walls adorned with fine wine bottles. Any steak enthusiast will tell you that dry-aged beef is the finest. "Melt-in-your-mouth" tender and beefy flavour.

C's Steakhouse's beef is dry-aged for 40-50 days in a dry-aged beef cabinet for a next-level dining experience. In addition to serving great steaks, they also provide superb fish, chicken, lamb, and Iberico pork. And do not ignore the opulent alternatives for appetisers, which include caviar, wagyu beef tartare, and grilled marrowbones. 50 Truong Dinh Street, Ben Thanh Ward, District 1, Ho Chi Minh City. Tel: +84 898 999 454

A GETAWAY FROM THE HUSTLE TRE Dining is a combination of two parts. Firstly, it stands for three, thrice, tremor, which symbolizes the three main qualities of establishment, Food, Drinks, and Space. Secondly, it is a Vietnamese word for Bamboo, the source of inspiration for all the restaurant’s creations. A symbol of flexibility, durability, and longevity. The food is an interpretation of Vietnamese dishes. It is a balanced mix of many different cultural cooking techniques, sourcing quality ingredients, and balanced with tinges of traditional Vietnamese qualities. Their drinks (Wine, Sake, Shochu, and Cocktail) aim to not only soothe but elevate your dining experience. The space is encapsulated by carefully processed, cut, treated, and perfectly laid bamboo shoots. The formation creates the borders of their adventure. The ceiling is intertwined with bamboo to create an image of a nest. This cover sets the view for your experience. The guest's names can be carved on the bamboo shoot. 35 Xuan Thuy Street, District 2, Ho Chi Minh City.

Tel: +84 94 984 8696

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LUXE GRILL HOUSE WITH A VIETNAMESE FLAVOUR Sóno Grill & Bar, an upscale Vietnamese fusion grill restaurant with floor-to-ceiling windows, blonde wood tones, minimalistic rattan decor, and an open-style kitchen. Vietnamese-inspired flavours and cooking techniques are driving this modernist fusion restaurant.

The menu has a wide variety of unique and memorable dishes, such as Iberico Pork Secreto with betel leaves, pickled prawns, salted lime, fish sauce, and macadamia gel. Char-grilled octopus with Pepperonata sauce, creamy leek sauce, and pineapple salsa, and Dryaged duck breast (14 days) with Sichuan pepper, hoisin jus, pickled papaya, charred king mushrooms, and sawtooth oil can all be found on the menu. And for dessert, Sono suggests trying their Mille Feuille pastry with avocado purée, durian espuma, and coconut flakes.

Sóno Grill & Bar, with its comprehensive wine selection, showcases the flavours of Vietnam in a stylish, contemporary manner, utilising only the finest, locally sourced products. 215b37 Nguyen Van Huong Street, Thao Dien Ward, Ho Chi Minh City, Vietnam. Tel: +84 96 703 7215

ROARING NEW YORK-STYLE DECADENCE IN THE HEART OF HANOI Inspired by the opulence of the roaring twenties in New York City, The Hudson Rooms rooftop bar transports diners to a golden era when Jazz was king and contemporary decadence reigned. Famous for its oysters and caviar, faithful recreations of classic cuisine from bygone eras and a plethora of premium whiskeys and other libations, this Art Deco institution is not to be missed. Indulge in world-class oysters and caviar at The Hudson Rooms' marble-clad Oyster Bar. Try a whisky and oyster pairing, Caviar canapés, or tantalising bar bites.

By night, the room morphs into a New York-inspired bar.

The golden hour begins daily at 5 p.m. and is a great time to relax and absorb Hanoi. The Hudson Rooms, atop the Capella Hanoi hotel. A perfect venue for intimate gatherings and celebrations in a dynamic and stylish setting. Capella Hanoi, 11 Le Phung Hieu Street, French Quarter, Hoan Kiem Ward, Hanoi

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WATERFALL SPLASHES DOWN IN THE CENTER OF VIETNAM'S LATEST RESORT Located 3 ½ hours from Hanoi, Avana Retreat is surrounded by unspoilt waterfalls, rice terraces, and forested hills. The 36-villa complex features an expansive indigenous design, a spa along a stream, and the most spectacular dining in South East Asia. The bungalow villas have thatched roofs and clay walls like Hmong homes. Rattan ceilings are Thai-woven. Local hand-drawn beeswax paintings with unique ethnic motifs cover the warm wood interiors. The property's forested area is highlighted by lantern-lit paths and footbridges, which do not harm the natural environment. A tiered balcony overlooks the private waterfall, which spurred the building a decade ago. Whilst the resorts outdoor yoga pavilion overhangs the stream. Four heated infinity pools face the sunset or clouds. Plastic-free and Eco-friendly Avana uses an electric buggy service and tree-planting initiative to aid the local environment and employs mainly locals. Xom Panh, Mai Chau District, Hoa Binh Province. Tel: +84 218 3819 868

WHERE THE EAST AND WEST COLLIDE Culina Contemporary Dining & Gastro Café, located on the east side of Hanoi's West Lake, is a modern dining gastro café with an open kitchen and fusionstyle cuisine. Helmed by Executive Chef Nico Cecomoro, using the freshest available ingredients, it strives to be one of the few European-style restaurants in Hanoi to provide customers with a completely unforgettable dining experience. In line with its picturesque West Lake location, this renovated old villa decorated in a distinctively Mediterranean flair is spread out over four stories, with distinctly unique vibes at each tier. The Gastro Cafe is found on the ground floor, with the open kitchen and garden terrace located on the second story.

Upstairs, you may find a more intimate dining space, and pièce de résistance, there's an exclusive whisky bar on the fourth level. The menu, a contemporary fusion of Eastern and Western cuisines, provides the diner with a wealth of options and unique permutations to choose from. Enjoy the sunset from the comfort of the airconditioned second-floor patio while enjoying a glass of champagne and some tapas. 142 Tu Hoa Street, Quang An Ward, Tay Ho District, Ha Noi. Tel: +84 868 607 117

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GOURMET INSIDER

PASSION WEEK 2022

The Long-Anticipated Return of World-Class Art & Dining Event in Saigon Celebrate various forms of art with masters from all walks of life and luxuriate in an extravagant gastronomic experience curated by worldrenowned Michelin-star Chefs, exclusively at Park Hyatt Saigon.

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ontinuing to embody the profound philosophy of Park Hyatt brand - an epitome of the arts, architecture and design, local cultures, and world-class food and wine, Park Hyatt Saigon proudly brings back the most exceptional event of the year – Passion Week. Being part of the Park Hyatt Masters of Food & Wine, Passion Week is an enlarged edition that gathers internationally acclaimed masters and prestigious Michelin star Chefs to celebrate a week full of art, craftsmanship, luxury lifestyles and gastronomy.

From November 16 to November 19, discerning attendees will be introduced to a series of sophisticated master classes and spectacular gala lunches and dinners.

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The first Celebrity Chef in this year lineup is one-Michelinstar Chef Alan Taudon. Now the Executive Chef at L’Orangerie, Four Seasons Hotel George V, Paris, Alan Taudon curates dishes with bold flavours complimented by distinctive aroma, bringing epicures a balanced and feminine culinary journey. Alongside, two-Michelin-star Chef Sven Erik from RE-NAA, Norway hopes to craft meaningful experiences by bringing the Norwegian taste to Saigon's opulent dining scene. The next prestigious Chef included in the guest list is three-Michelin-star Chef Paolo Casagrande from Lasarte Restaurant, Barcelona. Having been journeying through numerous restaurants in Italy seeking technique, discipline and exploration of the culinary world,

Master Alfie Lin Floral Design Director from CN Flower

Chef Paolo Casagrande Three Michelin Star Chef from Lasarte Restaurant - Barcelona

Paolo Casagrande mastered his skills in top culinary institutions before taking full responsibility for the entire gastronomic project of the grand luxurious Monument Hotel. The last admirable Chef joining this event is Chef Emmanuel Renaut, a long-standing pioneer in French cuisine and the founder of Flocons de Sel, the three-star Michelin gem in the grandiose Haute Savoie.

The art of curating nature lies not only in the world of culinary but also within blossoming flowers, at the floral design master class with Alfie Lin, Director of Floral Design at CNFlower.

Having been lauded as “Master of New Oriental Floral Design Aesthetics”, Alfie Lin is the master behind all floral installations at Park Hyatt Saigon. He and his team integrate the aesthetic elegance of European floral design with the spiritual sense of Vietnamese culture to highlight all distinguished features of the iconic hotel. Art comes in form that can be appreciated beyond the visual senses. The art of perfumery is brought to you with the creativity and deep understanding of Blaise Mautin, the master creating Park Hyatt Saigon’s signature scent that helps connect emotionally and mindfully with guests both during and after their stay. Good memories are often accompanied by a good drink, in particular, by celebrity mixologist Giacomo Giannotti from the energetic city of Barcelona. Giacomo Giannotti will guide cocktail enthusiasts through some of the cocktail recipes that took his speakeasy bar, Paradiso, to third place on The World's 50 Best Bars list in 2021 and first place in 2022. At the same time, wine connoisseurs will indulge in the finest selection of champagne personally chosen by Mr. Frédéric d'Avella from Baron d'Avella Champagne House. Among the finer things in life, jewellery craftsmanship is also undoubtedly an art form in and of its kind. In the jewellery masterclass, Christie's jewellery

Chef Emmanuel Renaut Three Michelin Star Chef from Flocons de Sel Restaurant - Megève

Master Giacomo Giannotti Celebrity Mixologist from “World’s Best Bar” Paradiso

specialist Mafalda Chenu will explain the artistry behind each jewel, derived from her vast experience in the consignment and sale of many important jewellery collections. Passion Week third edition will also welcome Ting Fan, Music Director of Saigon Philharmonic Orchestra. At his master class, explore the language of sound and the way it has come to resonated with time itself.

Save the dates for November to be culturally engaged and artistically enriched in a renowned space full of stimulating and interactive events.

Park Hyatt Saigon – 2 Lam Son Square, District 1, Ho Chi Minh City For further information and ticket sales, please contact +84 28 3520 2342 or passionweek.saiph@hyatt.com

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GOURMET INSIDER

LAVELLE LIBRARY

Where Art, Food and Nature Meet As One People, art, and nature harmoniously find a home at Lavelle Library - a lifestyle, social and dining space nestled in the charming quadrants of Thao Dien. The vision is simple: to bring joyful experiences through innovative daily living.

Believing conscious daily living leads to growth for the self and the community, collectively leading to a brighter future.

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he moment you step onto the premises, be prepared to leave the hustle and bustle of the city and indulge in a private oasis of luscious greenery and museum quality art. Time is yours and can be spent as you desire. If in need of an inspiring afternoon among exquisite art, a unique chef’s table dining experience, a crisp cocktail after a long day, a rejuvenating session of ballet fit, or a quiet refuge for the soul — Lavelle Library has it all.

In the Restaurant, passion is at the forefront, offering an elegantly curated selection of heartfelt creations by the talented

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Chef Thao Na. Featuring a balanced blend of authentic French techniques, fresh worldly flavors and premium ingredients, Chef Thao Na continuously surprises her guests with her artistry and originality.

Combining her Vietnamese ancestry with her tenure at Park Hyatt Paris - Vendôme, Chef Thao Na is celebrated as one of the most talented chefs in Vietnam, successfully bringing a fresh and friendly vision of French Dining to Ho Chi Minh City.

Guests can enjoy Chef Thao Na’s flirty twist of French classics such as her renowned Beef Tartare, playfully served with “taco”

crisps; or her Signature Lavelle Onion Soup whimsically served in the layers of a freshly baked onion. When in the mood for more Vietnamese forward flavors, guests indulge in Chef Thao Na’s locally inspired dishes. Inclusive of her original “Don” Bouillon and her aromatic Spiced Free-Range Chicken served in a delicately hand crafted basket.

When the mood strikes her, the highly anticipated Chef’s Table or four hand collaborations with the Ho Chi Minh City’s culinary stars fill Lavelle Library’s calendar. On such special occasions, Chef Thao Na displays her bolder innovations, served under the stars, for a magical dining experience. Seats sellout swiftly, we highly recommend following Lavelle Library’s social media accounts to be in the know.

Soon to launch, Lavelle Library will host weekend brunches with a menu exclusively designed for those long awaited catch ups with close friends and family. With upbeat jazz buzzing in the air, the team promises a playful retreat filled with both sweet and savory dishes to accompany the bottomless mimosas and Yuzu Mint Juleps.

Guests not only nourish appetites but artistic curiosities as well. Lavelle Library is the only venue in Vietnam one can bask in the works of the world's most celebrated artists (Salvador Dalí, Banksy, Andy Warhol, Lê Phổ, Vũ Cao Đàm and more. Lavelle Library believes such works should be shared, propelling the growth of the thriving art scene in the country.

Rotating exhibitions feature art in all forms – paintings, film, dance, music – presented under two labels: Legendary Series and Imaginary series. The former celebrates works from world renowned creatives (including unseen images and private audience with Pulitzer-prize winning photographer Nick Ut).

Whilst the latter showcases the work of young artists, both Vietnamese and foreign.

The thread that stiches the full Lavelle experience together lies in the passion and heart of every member of the team.

Whether you are a guest joining for a unique exhibition or a customer hosting a special occasion, the events team will help make any event one to remember. From intimate gatherings of 20 to larger audiences of 150, the team is dedicated to assist on every aspect of the program. From menu options to elegant table settings; sophisticated floral décor to classy production content – Lavelle Library is committed to making your event planning process as seamless as possible.

The discerning guests who frequent Lavelle Library discovers new joys through the kaleidoscope of experiences the space offers. Embracing the vision of Living Artfully, anyone who walks through the doors of Lavelle Library will most certainly leave with an appetite for more.

Street 12, Thao Dien Ward, District 2, Ho Chi Minh City T: +84 707 775 277 | W: lavellelibrary.com

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GOURMET INSIDER

BISTRO SONG VIE Riverside Dining Destination

Built as a Villa in a busy city, the property has courtyard covered by plants and trees beside Saigon River. The view alone offers a relaxing environment. The hotel is a preferred destination for those wanting to escape the hustle and bustle of the city.

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istro Song Vie is a restaurant located in the river-facing garden of Villa Song Saigon. The Villa Song Saigon is a boutique hotel located along the river in the Thao Dien Ward of Ho Chi Minh City's District 2. Bistro Song Vie offers spectacular views of the morning for sun lovers. As they enjoy the restaurant's breakfast service, guests can relax by the river and watch the sunrise.

For hotel guests, the balcony of their room provides the opportunity to view the sunrise while enjoying a room service breakfast. At least for sun worshipers, it is one of those soothing moments when vacationing at Villa Song Saigon. On the balcony of their room, hotel guests have the option of observing the sunrise while dining on a room service breakfast. For people who enjoy the sun, this is one of the most relaxing parts of vacationing at Villa Song Saigon.

Dining beside the river has a certain mystique about it. At night, the river transforms into a mirror that reflects the city's glittering lights, while during the day, diners may take pleasure in watching the passing boats and the floating plants being carried by the current. If you're looking for a venue for a wedding, party, business meeting, or conference with a picturesque river view, go no further than Bistro Song Vie. Bistro Song Vie is a popular spot for weekend brunch, and the addition of live music makes for a more enjoyable and calm atmosphere, perfect for bringing the whole family. On weekends, an acoustic band performs from 6 to 8 p.m. in the garden, and from 9 to 11 a.m., a western saxophonist serenades breakfast goers.

The restaurant's inside room can accommodate 80 diners while the outside garden area can accommodate 150 diners for fine dining. High tea and afternoon tea are also offered, and

visitors have the choice of being served on the river-facing balcony of their hotel, in the swimming pool area, at a garden riverfront table, or in the restaurant.

The menu has a wide variety of options, including both international and regional specialities. The cuisine and the service from the lovely employees are perfectly complemented by a choice of wines that has been thoughtfully curated to pair with each dish.

197/2 Nguyen Van Huong Street, Thao Dien Ward, District 2, Ho Chi Minh City, Vietnam Tel: +84 28 3744 6090 | Web: songvie.com

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GOURMET INSIDER

OLA BEACH CLUB Stellar Spanish Dining Experience

There's no need to travel far (or to Spain) for the greatest Tapas, Paella, Jamon, Croquettas, Grilled Octopus or Gazpacho; you can find them all right here in Vietnam. OLA Beach Club, which boasts a stunning beachfront location and an incredible relaxing terrace, offer the only and finest Spanish cuisine in Phu Quoc City, Vietnam.

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ed by the talented Executive Chef Sergio, who was educated by some of Spain's finest culinary professionals, including Martin Berasategui, holder of 12 Michelin stars, the chef with the highest Michelin star franchise in the business. With a traditional Spanish theme and personnel, he is recreating and bringing the ambiance and food of Spain famous to Phu Quoc Island.

A prevailing blue and white colour scheme, distinctive architectural design with a large open area which is complemented by wide glass windows that reveal spectacular views of the ocean and the stunning island of Phu Quoc, this is the perfect spot for an intimate group to dine together while taking in a stunning view of the sunset overlooking this alluring island.

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Outside the restaurant's terrace is a hexagonal swimming pool that resembles a green pearl and glows throughout the whole dining area. Here, visitors may swim in the cool water while sipping on luxurious cold beverages. The OLA Beach Club Restaurant has won the hearts of guests via the use of Spanishimported products and the deft handling and processing of outstanding chefs, who have created so many alluring delicacies.

Iberico Salted Pig Thighs, exquisite Tapas appetisers, and the world-famous Paella are just a few of the many mouth-watering items on the menu, all of which draw inspiration from traditional Spanish cuisine. The menu has a wide variety of tasty selections, including some creative vegan dishes like Almond Soup with Smoked Beetroot Tartare.

OLA Beach Club, the only Spanish restaurant in Phu Quoc to obtain recognition of ICEX as one of just six establishments in Vietnam to acquire the renowned award "Restaurant of Spain" in 2022. This worldwide seal of approval is given to establishments providing traditional Spanish food outside of Spain. The evaluation is known to consider the source of the components, the authenticity of the dish, and the whole dining experience.

SOL by Meliã Phu Quoc Duc Viet Tourist Area, Zone 1, Bai Truong Complex, Duong To Commune, Phu Quoc City, Kien Giang Province, Vietnam T: +84 (0) 297 386 9999 | E: reservations@solbymeliaphuquoc.net

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GOURMET INSIDER

FRENCH CONNECTION IN SAIGON Gastronomy At Its Finest

A city famous for its motorbikes and for its food, Saigon is a multicultural melting pot. Like a “petit Paris”, it is the destination of choice for connoisseurs of Vietnamese and French food, locals and expatriates alike. Along big boulevards, sheltered by oak trees and blending colonial French architecture, Saigon features incredible local street food, to Italian, Thai, Mexican, Korean, American, Japanese, and everything in between. As a fan of French cuisine you will find yourself well looked after. Here is a list of 6 of the selected French restaurants in the city.

PT'I SAIGON Exceptionally talented French chef Sakal Phoeung oversees operations at Pt'I Saigon. This amazing master chef, who has spent over 15 years working with the Accord Group and the Sofitel brand, has created a unique concept restaurant, where guests are pampered as they are immersed in the culinary tradition of Provence, in the south of France.

The restaurant's sleek and contemporary design, which fuses the functions of a dining room and a bar area, has won the hearts of many patrons with its festive dining experience. P'ti will bring you to far-away modern France through its delectable authentic French cuisine, and outstanding cocktails, the perfect place to unwind after a long day of work or spend a romantic night with friends, colleagues, or significant other. Guests may enjoy a menu that includes delicacies such Marble Foie Gras Terrine, Sweetbread, And Orange Soufflé With Orange Sherbet. With the restaurant's extensive wine list, diners are guaranteed to have a

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night to remember. The premium Sunday brunch buffet at P'ti is well-known by many food aficionados and offers a wide variety of delicacies such as fresh seafood, sushi, cheese, and smoked ham, all of which may be combined with a drink from the restaurant's extensive wine and cocktail list.

52 Ngo Quang Huy Street, Thao Dien Ward, District 2, Ho Chi Minh City Tel: +84 28 3620 1880

LA VILLA A picturesque villa around twenty minutes from the heart of Ho Chi Minh City that provides an escape from the city's chaos has been transformed into one of Vietnam's most professional and experienced fine dining establishments. Here, French chef, Thierry Mounon creates culinary masterpieces, while his gorgeous Vietnamese wife, Tina, charms guests and manages a team of devoted wait staff. Dine in the parlour, which features high ceilings and exquisite artwork, or in the garden, which overlooks the pool. The ever-changing cuisine reflects Thierry's southern French heritage.

Chef Thierry, who has worked in some of the finest French restaurants, has created a space where he may explore French gastronomy at his own tempo, in a setting meant to exploit the potential of the finest ingredients on offer. Diners may choose from a variety of delectable menu options, including à la carte selections and multi-course degustation meals, and then have the chef suggest wine pairings to complement their meal. To accompany a thick slice of toasted handmade bread, try the duck foie gras terrine with figs poached in muscat and salted honey caramel. And don’t miss out on the imported French cheeses and accompaniments that are artfully displayed on the cheese cart.

14 Ngo Quang Huy Street, Thao Dien Ward, District 2, Ho Chi Minh City Tel: +84 28 3898 2082

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TROIS GOURMANDS One of Ho Chi Minh City's best French restaurants is Trois Gourmands. Established in 2004 and formerly known as Le Toit Gourmand, this fine French dining establishment is the brainchild of Gils, a native of the southeast of France who has devoted himself to excellence in French culinary art, with a special focus on natural products like his mouth-watering homemade cheeses and on "working" noble ingredients like Goose Liver and Truffles.

In a classic colonial home surrounded by a tropical garden, Trois Gourmands is the ideal location for a business meeting, social event, or romantic candlelit dinner beneath the stars.

Relax in the comfort of the modest, casually beautiful furnishings within. The great warmth of your host and his staff will provide a dining experience you will never forget. Wine connoisseurs may rest easy knowing that their meal will be expertly paired with a bottle from the restaurant's extensive collection, which includes wines from some of France's most acclaimed wineries. From their a la carte menu, you can order classic French dishes like Escargots de Bourgogne au Beurre (Burgundy Snails in Garlic and

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Parsley Butter) or Joue de Boeuf et Foie Gras Poêlé (Beef Cheeks with Foie Gras seared in a pan-fry), or you can treat yourself to one of their 5, 6, or 7-course set menus.

39 Tran Ngoc Dien Street, Thao Dien Ward, District 2, Ho Chi Minh City Tel: +84 28 37 444 585

HERVÉ DINING ROOM Zen in design, Hervé Dining Room is home to a live kitchen and a unique cuisine created by Chef Hervé Rodriguez, Vietnam's only 1-Michelin-star chef. Combining the open kitchen concept with the cosy atmosphere of a large Thảo Điền villa, this restaurant gives guests a rare glimpse into the mind of a Michelin-starred chef who is committed to using only the freshest, most flavourful ingredients from the region.

With the motto "Many hands, one masterpiece," Chef Hervé Rodriguez and his Vietnamese kitchen staff have made a name for themselves in the restaurant world by perfecting the blend of French technique with local Vietnamese ingredients together so as to produce a work of art unlike any other. The restaurant's 20-course menu changes seasonally and comes to life through culinary talent, commitment to cutting-edge cuisine methods, and the use of the highest quality, locally sourced ingredients that Ho Chi Minh City has to offer. Past dishes that guests have enjoyed consuming include - Tiger Jade Abalone, With Yuzu Koshu, Smoked Salmon Eggs, Pineapple Gel, and Chilli Flowers, and the popular Gnocchi with Black Winter Truffle. Hervé Dining Room is the testimony of commitment to bringing new-andunseen gastronomical interpretations to the dining table in Ho Chi Minh City.

204/20 Nguyen Van Huong Street, Thao Dien Ward, District 2, Ho Chi Minh City Tel: +84 90 406 8204

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LE COMPTOIR With its classic Parisian ambience and sophisticated decor, Le Comptoir restaurant & books is the ideal place to strike up a discussion in the warm lighting of a chic cafe. Serving French and European cuisine, located in the heart of HCMC district 1, and consisting of 2 floors, this stylish French bistro offers diners food which embraces the art of the simple, where a few good ingredients are elevated to something more through clever techniques and effortless flavours.Open all day, perfect for a peaceful breakfast, lunch, or supper where the French culinary essence transports you back in time with its heartfelt meals. Enjoy some comforting flavours in their assortment of Owing to its French culture, the restaurant serves deeply rooted classics, like duck confit à la Sarladaise, mussels Mariniere, salade Perigourdine and a selection of signature creations such as salmon tournedos. The vast wine range ensures that every host will find the ideal wine to match their event. Le Comptoir, a bistro at heart, also has its beat, with specials every week and a French classic every Friday. It tells a story of precious convivial time with friends, family or a partner.

12 Ho Huan Nghiep Street, Ben Nghe Ward, District 1, Ho Chi Minh City Tel: +84 28 2230 0889

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COCOTTE BISTRO Cocotte Bistro aspires to delight and excite the taste buds of even the most discerning food aficionado with its combination of authentic French cuisine and the cutting-edge atmosphere of Saigon's trendiest hotel.

Guests may have breakfast, lunch, supper, and drinks from a menu that has been carefully crafted to combine the flavour of classic French cuisine with a modern touch at this ground-floor restaurant in the SILA Urban Living complex. You may choose to sit by the pool, in peace and quiet within, or in the great outdoors, where you can people-watch. Each meal is prepared with care and attention to detail, using only the finest and freshest ingredients carefully chosen by a team of highly skilled chefs to delight the palates of even the most discerning diners. Try some classic French dishes like Boeuf Bourguignon (beef in red wine) or something lighter like Salade Niçoise and end the dinner with a Crème Brulée.

The staff at Cocotte Restaurant & Bar takes great satisfaction in providing a relaxing atmosphere and delicious, customprepared meals for your next upcoming event. They are able to host a large variety of attendees, making the bistro ideal for both intimate gatherings and large business functions. Open from 6:30 am for a delicious breakfast, served throughout the day, a regularly updated lunch menu and a full menu available until 10:00 pm for even the latest dinners.

136 Le Thanh Ton Street, Ben Thanh Ward, District 1, Ho Chi Minh City Tel: +84 90 291 1227

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EPICUREAN LIFESTYLE

UNWIND IN PREMIER Beachfront Luxury

Hoiana Resort & Golf is a luxurious entrance to the cultural and natural attractions of Central Vietnam, as well as a dream tropical escape.

Set by the stunning shore overlooking the Cham Islands and East Sea, fronted by four kilometres of idyllic beach, you'll be tempted to simply indulge in this luxury resort’s pleasures and warm Asian hospitality.

However, don't forget to explore the nearby Hoi An UNESCO World Heritage Site, play the adjacent world-class golf course, and venture further afield to discover enthralling attractions.

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H

oiana Resort & Golf has everything to offer, making it suitable for guests of all tastes. The Hoiana experience is one that is vast, glamorous, and all-encompassing – from spectacular entertainment and limitless eating and drinking options to cultural events, world-class golfing, and excursions along Vietnam's magnificent Central Coast.

As a component of the resort, each of the 476 guestrooms at the New World Hoiana Hotel is a light-filled sanctuary designed for maximum comfort and convenience. Each room has a large balcony where you can relax and take in the breath-taking views of the East Sea in the morning, read a book in the afternoon, and toast the day with a drink as the sun sets.

The luxuriant peacefulness of the surroundings is matched with calming colour tones and clean, contemporary forms.

The spacious bedrooms range in size from 40 square metres for Superior Rooms to 45 square metres for Deluxe Ocean View Rooms with wide views.

Guestrooms are contemporary and provide a variety of bedding options to ensure a relaxing stay, from king beds to twin beds. Free high-speed Internet access and luxurious toiletries are just two examples of thoughtful extras that will enrich your trip. For everyone's health and convenience, none of the rooms allows smoking.

The hotel's dining options cover all the bases for an indulgent vacation, from a pool bar and grill that serves grilled steaks, fresh-caught seafood, and expertly created cocktails to Aroma, an all-day café, that provides generous breakfasts and delectable Mediterranean and Asian cuisines, using the wealth of Vietnam's land and sea. But the dining experience does not stop here. Guest can embark on a gastronomic journey with over 10 dining options within the resort, from local delicacies, authentic Korean or Asian cuisines, guests will be spoiled for choice.

Come relax in the sun and take a dip in the pool. Guests with little children can relax knowing that they are safe in the kiddie pool. The much-anticipated Charred grill restaurant will soon be open to customers. Situated next to the pool area, it will satisfy guests' hunger pangs whether they're looking for a quick bite, a refreshing drink, or a full course meal.

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The Fitness Centre at the hotel is available for walk-in use around the clock, and it features cardio machines, free weights, and weight training equipment. You may have a good time and get in shape by joining a fitness class, and if you want some one-on-one attention, personal training is available. Natural sunlight and a view of the outdoors will infuse your sessions with creativity and vitality.

Dubbed as the best golf course in Vietnam, by Vietnam Golf & Leisure Awards 2022, and ranked 15th in the top 100 golf courses in Asia, the 18-hole championship course is within walking distance, and it has a links-style layout with undulating dunes and Casuarina trees, as well as six holes right on the shore (one of the best, Hole 16, is dramatically positioned within steps of the ocean spray.) The pristine natural setting and breath-taking views of the East Sea at Hoiana Shores Golf Club provide for an unforgettable golfing experience with friends.

The Clubhouse is one of the largest in Asia and has a restaurant café, function space, golf shop, a driving range, and a golf academy for golfers of all levels. The amenities and services at Hoiana Shores satisfy the most sophisticated golfers. Tee times are in high demand, thus it is strongly advised to reserve in advance.

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A glitzy social hub, Hoiana Resort & Golf is perfect for every occasion. With the most Instagramable beachfront and three event spaces, make this the ideal location for any type of wedding or other important celebrations. You'll feel completely immersed in the most luxurious experiences thanks to the expert planning and management staff.

Guests can enjoy the service of Tranquillity Lounge, the resort’s spa centre that ultimately cares about the health, well-being, body, mind and soul of guests, by offering luxurious products, facilities and dedicated associates that bring extraordinary experience in high-end and professional wellness services. Within the deeply soothing space, guests can rejuvenate the mind and body with signature rituals by deep tissue technique, and Vietnamese traditional massage.

Featuring soon, guests will also be able to rejuvenate their minds, body and soul at the highly anticipated Ylang Ylang Spa. At the Hoiana Casino, punters may choose from a large selection of the most exciting electronic and traditional table games. Play your favourite games or any of more than 350 slot machines or electronic table games. Get the thrill of playing table games in a stadium setting, but on a far larger screen. You may play Baccarat, Sicbo, and Roulette on the multi-game bar top while sipping your favourite cocktail at Mot Hai Bar. There are around 140 tables accessible for those who enjoy table games.

Explore a range of entertainment alternatives exclusive to VIPs and experience royal treatment.

A must for travellers is to explore the neighbouring ancient port town of Hoi An by night (only fifteen minutes away). When the narrow streets of old Hoi An are lit by the glow of lanterns, the river sparkles by the light of the moon, and a multitude of

atmospheric eateries and watering holes beckon to linger and take it all in, strolling through old Hoi An at night is one of the most romantic things you can do in Vietnam.

Located around 45 minute’s drive from the stunning city of Da Nang, Hoiana Resort & Golf is the perfect holiday getaway destination at the southernmost tip of the country's famous Central Coast. Given its convenient location, it is among the best hotels in the region. Featuring kilometres of magnificent beaches, attractions in the surrounding area and a collection of sites included in the World Heritage List, this region of Vietnam is sure to keep visitors busy for the duration of their holiday.

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EPICUREAN LIFESTYLE

Luxuriate in

A FAIRYTALE ATMOSPHERE

The first four-star resort in the outlying Northwest Vietnamese province of Yên Bái, Le Champ Tu Le Resort Hot Spring & Spa is nestled in a series of natural hot mineral springs and winds its way through verdant rice terraces, capturing the very essence of heaven and earth.

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he resort is situated on a mountainous, forest-covered setting that is reminiscent of a fairy tale, and its design is both chic and environmentally sustainable.

Each accommodation at this resort in the Northwest Mountains is large and tastefully decorated with a focus on local culture to provide guests with a memorable stay.

With 10-hectare hilltop property, Le Champ Tu Le Resort Hot Spring & Spa exudes a genuine sense of tranquillity. Each Bungalow features a sizable balcony with a view of the lush rice terraces.

The environment consists of a flower-covered canopy and cloudencircled, towering mountains. In addition, the resort features an infinity pool with a beautiful view of the magnificent surroundings.

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The hotel provides guests a selection of accommodations, including; Studio Bungalow, Octagonal Bungalow, Chairman Bungalow, Le Champ Bungalow, Heritage Experience, Express Mountain, Glenwood, and Glamour.

All of the contemporary amenities of each bungalow fulfil the requirements of international guests, complete with; independently controlled air conditioning, an IDD telephone, data ports, a mini bar, complimentary tea and coffee, a spacious work desk, a hair dryer, and separate computer hook-up lines for internet access. With a distinctive "All-in-one service"; guests can access all the resort services by pushing a single button.

The resort's Kuong Pha Restaurant, named after a wellknown local landmark, offers diners an elegant yet relaxed atmosphere, offering an a la carte menu or buffet featuring a variety of International and Local culinary flavours.

The forest-inspired design of Pub Le Champ creates a calming and energising environment. Guests may quench their thirst while enjoying a refreshing beverage while gazing out the windows at the distant vistas.

Le Champ Tu Le's Hot Spring spa has hot mineral water source, and outdoor mineral bath set in a natural setting where visitors may soak in the mineral-rich waters to relax and revitalise.

Both the cultural treasures of Chao Com Pha hamlet and the breath-taking vistas from the summit of Khau Pha pass are open and accessible to tourists. Explore Mam Xoi Hill and its picturesque terraced fields. Experience the grandeur of this fairy tale realm as you travel through a land where the heavens and earth, trees and rivers, and the ethnic Tu Le people all work in perfect harmony.

More daring visitors can enjoy the longest Zipline route in Vietnam (more than 1 kilometre in length) at nearby Aeris Hill, or challenge themselves on the High Rope course, Zorbing path, and climbing wall for a one-of-a-kind adventure that allows them to take in the stunning Northwest landscapes from a whole new perspective.

Le Champ Tu Le Resort Hot Spring & Spa's enchanted location is perfect for luxury vacationers of all kinds.

Nuoc Nong Community, Tu Le Village, Van Chan Town, Yen Bai Province, Vietnam Tu Le Office: +84 216 389 6789 – Hanoi Office: +84 243 350 5152 www.lechamp.vn – info@lechamp.vn

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EPICUREAN LIFESTYLE

REVITALIZE YOUR SOUL with The Ocean

The 26-story Sel de Mer Hotel & Suites is located in the prime central location on Da Nang's famous My Khe Beach and overlooks the stunning Son Tra Peninsula. The 164-room hotel raises the bar for a contemporary boutique hotel and is only 5 minutes from city centre, 20 minutes from the Da Nang International Airport, and 45 minutes from the nearby Hoi An Ancient Town.

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n addition to its Superior & Deluxe Rooms, the hotel also offers 8 Family Suites, 28 Junior suites and 2 luxurious presidential suites. A well-thought-out harmony of elegance and ease. Each room and suite combines a balanced of sophisticated and simple décor with breath-taking views of either the ocean, city, river, or Da Nang Bay. There is no better place in Da Nang to discover fine wines and signature cocktails while enjoying an array of selected tapas than The Speakeasy Bar & Tapas. Anemoi Restaurant aims to provide a warm and dedicate atmosphere for all day dining and enjoying the region's finest food. Fusion tea, coffee and fresh pastries at Jomo Bar & Lounge, is the perfect choice for sincere conversations, warm smiles, and happy faces. Pampering yourself at Annona spa which offers an experience in Japanese treatments by high-quality skill therapists. Invigorate your body with cutting-edge gym equipment, then laze on a poolside in a lounge and take a dip in the infinity pool while taking in the surrounding nature scene. Unwind by the sea at the five-star Sel de Mer Hotel & Suites Da Nang.

Relax and rejuvenate by the sea at the five-star Sel de Mer

SCAN FOR THE BEST OFFERS

92 Vo Nguyen Giap, Danang, Vietnam +84236 86 82 88 Seldemerhotelandsuites.com reservations@seldemerhotelandsuites.com

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SUPERIOR CONVENIENCE in The Heart of The City

The Holiday Inn & Suites Saigon Airport is the first Holiday Inn hotel in Vietnam, and its staff takes great delight in promoting the joys of travel to this bustling metropolis, which is known for its exquisite cuisine and well-preserved French colonial architecture.

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he Holiday Inn & Suites Saigon Airport is Just 10 minutes from Tan Son Nhat International Airport and 20 minutes from downtown Saigon's shopping and dining. It includes 348 tastefully furnished, nonsmoking guest rooms including 98 spacious suites, offering views of Saigon's cityscape or the hotel's swimming pool. The hotel has a restaurant, coffee shop, fitness centre, yoga, a 24-hour Starbucks coffee machine, and a lobby lounge with free high-speed Internet and business services.

The restaurant's elegant, opulent ambiance is intimate and comfortable. Elegant design, 200-person capacity, and children's play area make Manja Manja ideal for family dining, social gatherings, and business meetings. Manja Manja offers International buffets, a wonderful a la carte menu, Asian favourites, Vietnamese cuisine, and a wide choice of beverages. Traditional cuisine created with high-quality ingredients are the highlight of this restaurant.

Whether it's a small meeting or a large conference, Holiday Inn & Suites Saigon Airport's event space is perfect. Here, your visitors will experience top-notch service and convenience as you conduct a fantastic event.

Saigon River banquet hall seats 1,200 and offers LED wall lighting for presentations.

Four 90-person conference rooms are available. Main area features 20-person conference room. Rooms have 86-inch interactive screens. With a convenient location and modern facilities, Holiday Inn & Suites Saigon Airport is an ideal place for businessmen and tourists in Saigon.

HOLIDAY INN & SUITES SAIGON AIRPORT 18E Cong Hoa Street, Ward 4, Tan Binh District, HCMC +84 28 3948 5050 sgnsa.info@ihg.com

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EPICUREAN LIFESTYLE

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Marqués de Riscal

A SPANISH MASTERPIECE

Two hours south of Bilbao, lies a marvel of modern architecture. Founded in 1858, designed by world-famous architect Frank Gehry, the idyllic Marqués de Riscal hotel is owned by the famous Rioja vinyard, offers more than a place to rest your head for the night. Spectacular views, stunning architecture, wine, and ultimate relaxation are the essence of this sanctuary in the heart of northern Spain.

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his breathtaking château of the twenty-first century is a masterwork by the world-famous architect Frank Gehry. The jewel in the crown of the Marriot International hotel chain, an unforgettable experience awaits you at this incredible 5-star hotel in "The City of Wine”, providing all the premium standards and services one would expect from a hotel belonging to the Marriot International chain's The Luxury Collection brand.

The Hotel Marques de Riscal offers a really unforgettable sensory journey. Exciting new experiences are on the horizon.

Visit the Vinothérapie® SPA Caudalie Marqués de Riscal to reap the benefits of grapes, or dine at 1860 Tradición or Marqués de Riscal Restaurant, both under the direction of Michelin-starred Chef Francis Paniego. Hotel Marque's de Riscal combines

design, art, gastronomy and wine to create a memorable stay at The City of Wine. The 61 luxury guestrooms, ten of which are suites, located in two buildings connected by a beautiful elevated walkway, are all distinct and one-of-a-kind in appearance and view. The hotel is decorated in clean whites and a deep crimson colour that is reminiscent of young Tempranillo. In addition to spacious windows and patios, this property features leather couches, light-polished woods, and marble baths.

The towering honey-stone figure of the mediaeval Church of San Andrés in the distance may be seen from many of the rooms, as can the surrounding green vineyards and rolling hills. This stay, which combines elements of the modern with those of the past, seems like it was made to be in this part of the world, which values both tradition and progress. epicurevietnam 55

Marqués de Riscal is one of Rioja's most iconic brands, having been established in 1858 and having produced its first wines in 1862. Camilo Hurtado de Amézaga, the founder, is credited with introducing the winemaking techniques of the Médoc to the warm climate of northern Spain. In fact, the property continues to reap the benefits of some of the oldest vines in the area.

In the competitive and ever-changing world of wine, Marqués de Riscal has a long and illustrious history as a leader in the industry and an innovator. This has been the case for the entirety of the company's existence. Their goal is to produce wines that are distinctive, modern, refined, and approachable. Since the company's inception, the primary focus has been on international trade, established in over 110 countries, from which more than 65 per cent of total output is in the form of exports.

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This renowned label was honoured by the World's Best Vineyard Awards in 2021, receiving votes that placed it in the position of second best in the world and number one vineyard in Europe. This is the third consecutive year that Marqués de Riscal is in the Top Ten of this ranking.

Receiving this award 163 years after the company's founding was a great honour for Marqués de Riscal, and it gives the company great pride to be recognised on a global scale for the same principles on which it was founded in 1858 and which continue to guide its work today: innovation, avant-garde, and international dimension.

Originating in the vineyards of Rioja, the winery has extended to other regions and appellations in Spain. Each location in Spain is recognised for generating a distinctive style of wine; hence,

the wines produced in each region are unique, producing some of the world's most admired wine labels and winning the hearts of millions of wine lovers.

Barón de Chirel Reserva is the flagship wine of the winery; it was first produced in 1986 and has been credited with ushering in a new era of innovation in Rioja. However, because of a rise in demand, Gran Reserva wines have made significant strides in popularity in recent years. To celebrate their first 150 years in business, Marqués de Riscal released the 2001 Gran Reserva Anniversary Vintage to the public.

The 2009 introduction of Finca Torrea exemplified a new approach to rioja, one that eschewed the traditional Crianza designation in favour of a fruitier, more contemporary style.

Vintages from the Elciego winery's ageing Tempranillo and Graciano grapes are used to create this wine. Both Finca Torrea and Barón de Chirel use French oak barrels for ageing, although the more conventional American wood is still used for the Reservas and Gran Reservas.

The most recent addition, introduced at the end of 2019, is the Reserva XR, whose name is derived from the initials XR, which were used by the French winemakers in charge of the wines until the 1950s to distinguish the finest casks. This brand, which is primarily intended for the on-trade, combines Tempranillo with 5% Graciano and is matured for 24 months in oak barrels.

Through its firm Vinos de los Herederos del Marqués de Riscal, Riscal pioneered the manufacture of contemporary white wines in Rueda. It also has a third vineyard in Zamora, near the border with Portugal, where it makes Riscal 1860 Roble and an old vine rosé in the VT Castilla y León category.

In addition, Riscal creates a new Txakoli using the Hondarrabi Zuri grape varietal. Grapes from Oati, a continental region in the interior of the province of Bizkaia, are minerally and vibrant.

Under the leadership of Paco Hurtado de Amézaga, fifth generation of the founding family,Marqués de Riscal has established a solid commitment to organic agriculture and realises that respect for the environment, the native fauna, and the ecosystem makes agriculture more sustainable, prolongs the life of vineyards, and ensures the quality of their wines long into the future.

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EPICUREAN LIFESTYLE

A LOCATION THAT IS INTUNE with Nature

Whenever one considers the Swiss luxury watches Audemars Piguet, images of extraordinary timepieces, breath-taking intricacy, original design, and cutting-edge engineering frequently come to mind. However, the Swiss company's most recent endeavour constitutes a significant break from the usual. Inspired by the Vallée de Joux, the new Hôtel des Horlogers has opened in the Swiss town of Le Brassus, where its predecessor, the Hôtel de France, was established in 1872.

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here are fifty luxurious rooms and suites at the Hotel des Horlogers, all of which provide a mesmerising view of the Risoud forest. The cutting-edge building design and construction take their cues from the topography of the nearby Vallée de Joux, allowing it to blend into the surrounding landscape and mimic the Valley's undulating terrain, giving guests a true sense of being one with nature.

The structure's slabs zigzag downhill towards the valley and slope ever-so-slightly to integrate with the landscape and forge a smooth passageway. Based on this interpretation, the hillside is broken up into a succession of berms bordered with trees and flora, much like a chain of mountain ridges.

The interior design was created by the firm AUM, with the intention of putting forwards a project that has a clear identity and is capable of symbolising the revival of high-end tourism within the region as well as establishing the groundwork for a new fashion that

is unique to the Vallée de Joux. In order to do this, the concept draws its inspiration from the world of watchmaking and the standards that govern the industry. The layout and furnishings of the space convey accuracy, refinement, user-friendliness and attention to detail, with a focus on native materials such as wood and stone.

Inside, the simple lines and refined language of the contemporary lobby contrast with the more sinuous and rustic architectural elements that visitors can admire as they progress inside the building. The ceiling of the lobby boasts imposing white trees giving the impression that the forest reflects on the Lac de Joux. The rooms’ décor is for its part welcoming and refined, interweaving local spruce surfaces, large bay windows and smooth concrete for a contemporary touch.

An interior passageway follows the hotel’s atypical zigzagging structure and connects the 50 rooms, varying in type from the Valley Guest Room to the Signature Suite. epicurevietnam 59

Each of the 50 rooms features a spacious bay window with a magnificent view of the surrounding Risoud Forest. All of the rooms and suites have been designed with eco-consciousness in mind, and they are decorated with natural materials from the area to create a cosy and relaxing atmosphere. With sleek modern furnishings and plush amenities, these rooms are ideal for business or pleasure..

The hotel boasts two restaurants, a bar open to the public, a spa centre, and two conference rooms. The Hôtel des Horlogers, conceived as a gathering place for local residents, tourists in search of conserved open areas, watch and architectural aficionados, and local watchmaking firms, encourages guests to interact with nature and take their time. There is no possible way that somebody could check out of this hotel without being impressed.

You'll find a friendly welcome at the Brasserie Le Gogant with its stunning view of the Risoud forest. Fresh seafood caught by local fishermen, beef raised on farms in La Vallée de Joux, seasonal produce grown in the region... The ingredients used by the chefs come straight from the local environment. Overflowing servings and joyful company, available every day of the week.

Each guest at Michelin-starred Chef Emmanuel Renaut’s La Table des Horlogers is treated to a private culinary adventure.

A wide choice of local dishes is offered, which are generous, 60 epicurevietnam

refined and gourmet. The water comes from Le Brassus, it is filtered and bottled by the hotel. The degustation menu relies upon seasonal and locally sourced ingredients and is available every day of the week. Small private gatherings such as cocktail parties, wine tastings, or even a showroom would be perfect for the adjoining living room's intimate setting.

The Bar des Horlogers completes the main restaurant with a more casual offering available for lunch and dinner. Guests can order a signature cocktail made from plants from the Risoud forest or even beers from the two local breweries in the valley: Septentrion and Combières,

At the Spa by Alpeor, you'll find a friendly and unwinding ambience upon your arrival. A place to spend time caring for both your mind and your body. Be whisked away to the enchanted realm of Alpeor, where cutting-edge technology emphasises the efficacy of natural plant components, while the treatments provided are as pristine and invigorating as the air of the Swiss Alps.

Whether guests are organising a wedding, a product launch, a birthday celebration, or a team-building event, Hôtel des Horlogers is ready to provide the individualised assistance that is necessary in order to make the experiences of your guests absolutely unforgettable.

Both the Salle Clous de Paris and the Salle Côtes de Genève, two of the venue's conference spaces, benefit from the sweeping views of the Risoud forest and are flooded with natural light. The Côtes de Genève accommodation has a private patio, ideal for hosting a cocktail party or informal meal. Private get-togethers can be held in the hotels Boardroom with its comfortable and professional atmosphere.

This exceptional 4-star Boutique hotel is Minergie-ECOcertified, which means it has adopted a holistic sustainable approach to minimising its environmental impact, from the planning and building of the property to its day-to-day operations.

The Hôtel des Horlogers’ sustainable approach encompasses local partnerships so as to reduce its carbon footprint, support

local communities and participate in the region’s economy. The guests enjoying a relaxing moment at the Spa will benefit from 100% Swiss products, developed by the Swiss brand Alpeor, made with plants and flowers native to the Vallée de Joux and to the neighbouring Valais region.

Seventy per cent of the hotel's food items are sourced locally, and these efforts will be complemented by a fine range of regional wines, spirits, and Swiss beers. The hotel also has its own fruit and vegetable garden, from which it sources some of the fresh produce and herbs used in its restaurants. It also uses local farmers for their fresh fruits, vegetables, and other ingredients.

The hotel encourages organic farming in the nations that supply it with essential raw materials like coffee and tea.

With so many exciting things to do in and around the village all year round, even the most discerning hotel guests at the Hôtel des Horlogers are likely to find something new and interesting at each of the hotel's seasonal transformations. epicurevietnam 61

EPICUREAN LIFESTYLE

A Taste of

PARADISE

At these idyllic luxury resorts in the Maldives, global flavours and local ingredients make for a delicious discovery of terroir, culture and community.

BY GRACE MA

Mandhoo Spa Restaurant, Conrad Maldives Rangali Island

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Ithaa Undersea Restaurant, Conrad Maldives Rangali Island

Vilu Restaurant & Bar, Conrad Maldives Rangali Island

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or luxury island resorts in the Maldives, a holiday destination where the average length of stay is seven to 10 days, culinary excellence and variety are crucial in keeping guests intrigued and impressed enough to return for their next vacation. Chefs are constantly pulling out their creative stops while emphasising locavore and local traditions.

MEMORABLE EXPERIENCES

At Conrad Maldives Rangali Island, executive chef Christian Pedersen teases palates with surprising twists on common ingredients: think a sous vide lobster with radish, avocado purée, caviar and mango fermented for 21 days. The surprisingly balanced combination of acidity, creaminess and funk is the perfect foil to the local crustacean’s sweet firm flesh. In the balmy breeze of Conrad’s open-air Vilu Restaurant & Bar located at the edge of a lagoon, light but flavourful dishes like this make for pleasant meals.

Over at Ithaa Undersea Restaurant, where we dig into a four-course lunch, the distraction from colourful reef fish and black-tipped sharks swimming merrily around is real. But the food holds its own. A wagyu beef tartar whets the appetite with burrata and confit tomato; crisp Maldivian lobster tortellini complemented by grilled sweet corn and charred leek was a pleasant deviation from the conventional grilled rendition; a miso and truffle marinated black cod is enhanced by the fresh grassiness of green peas; and a refreshing yuzu mousse with passion fruit, pineapple and coriander cleans off any lingering heaviness on the palate. The portions are well controlled, and no one leaves heaving.

Ithaa Undersea Restaurant’s Wagyu Beef Tartar

“I want guests to have the experience of knowing that food is a focus and you can have something different every day beyond the usual club sandwich,” says Pedersen, referring to the 12 dining concepts at Conrad, which ranges from nourishing fare at Mandhoo Spa Restaurant to aromatic wok-hei laden cuisine at Chinese restaurant Ufaa by Jereme Leung, “We want them to have fun, variety, and come not just because they have to eat.” epicurevietnam 63

Patina Maldives, Fari Islands

Not that we would complain about burgers and club sandwiches, especially if it is the Fari Beach Club Beef Burger at Patina Maldives, Fari Islands. Between pillowy brioche buns is a juicy patty layered with guanciale, parmesan, and truffle and mushroom mayonnaise. In the Italian vitello tonnato and “Caesar salad”-style toast, the metallic notes of Maldivian tuna is moderated by the brininess of sliced caper berries and saltiness from the Caesar dressing and cheese.

Executive chef John Bakker’s vision for each of Patina’s 12 dining concepts is “to retain the essence of each cuisine and not have an international chef doing a semblance of that thing”.

Helios’ Aegean cuisine is whipped up by Turkish chefs, who serve up the likes of moreish grilled eggplant with garlic yoghurt and spicy atomic sauce, and tender grilled lamb chops scrumptiously marinated in Mediterranean spices. Asian restaurant Wok Society is a must-visit, if only to taste Guangzhou chef Sichuan Zhang’s impeccable dim sum and wantons in double-boiled chicken soup. Ask him for off-menu specials of the day – we got a local green jobfish stir-fried in XO sauce that was made less sauce-heavy to suit our Asian palates. And no one should leave without trying the Maldivian curry with fresh catch of the day at all-day diner Portico.

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Fari Beach Club’s signature dessert

“In this terroir, the dishes that work best with the dry salty air are those that are spicy or peppery,” Bakker explains. “Food with complex components like masala or curry always taste more ‘full’ or ‘round’ in this environment. Maldivian chillies, for example, are super hot and fragrant, but take them out of the Maldives and they become just another very hot chilli pepper.”

Amongst the five restaurants and bars located at The RitzCarlton Maldives, Fari Islands, poolside Eau Bar offers tipples that are all named in the local Dhivehi language. The Dhonkeyo, made with brown butter-infused whisky, banana syrup and chocolate bitters, references the common tea-time snack of fried banana fritters, while the Faiy cocktail has a spiced kick from tequila infused with curry leaf, mango, lime and chilli. In Italian restaurant La Locanda, parmesan dresses up a dry vodka martini, while beach bar Beach Shack’s margarita comes with hints of roasted bell peppers to complement its barbecue-style menu. The Ritz-Carlton’s director of beverage Marco Barsotti says, “We try to give a culinary touch to classic cocktails, so that they are easy to drink yet have an element of adventure.” More guests are also signing up for the resort’s cocktail classes to learn simple techniques to jazz up their home drinks.

HEALTHY, LOCAL AND SUSTAINABLE

Maldivian nights are a favourite with guests and different resorts have their own take on it. At Conrad, guests tuck into dishes such as tuna curry, mas huni (a typical Maldivian breakfast that consists of tuna, onion, coconut and chilli) and short eats (fried snacks) made by womenfolk living in the nearby islands.

The Ritz-Carlton’s spread is prepared by their Maldivian chefs and the meal is accompanied by a boduberu (big drums) band performing traditional songs. Patina offers them as private experiences and cooking classes, even for the children.

Local and regional produce such as lobsters, octopus and reef fish are incorporated into dishes from omelettes to curries, while fruits like papaya and passion fruit are bought from the mainland or surrounding islands. Conrad’s own hydroponics

The Ritz-Carlton Maldives, Fari Islands

Cooking class at The Ritz-Carlton Maldives

garden yields produce such as lettuce, basil and mint, which are used in everything from salads to macarons and as cocktail garnishes. Surplus fruit is turned into jams or dehydrated into healthy chips as room snacks. Last year, Patina harvested eggplant, bok choy, chilli, squash and a whopping 500kg of watermelons. The Ritz-Carlton has plans for an organic garden; in the meantime, the kitchen team uses the skins of fruits such as bananas and oranges to make syrups for their cocktails.

With all the effort put into making every meal a memorable one, it will be more than sand, sea and surf that vacationers will remember when you leave paradise.

Eau Bar, The Ritz-Carlton Maldives

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EPICUREAN LIFESTYLE

The Jewel of

PARIS

Italian design meets Parisian chic in Bulgari Hotels’ latest addition on Avenue George V in the French capital, its seventh luxury hotel in the world that will seduce the most demanding clientele.

BY Y-JEAN MUN-DELSALLE

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amous Italian jewellery house Bulgari has been diversifying into high-end hotels for almost 20 years now. With the highest density of ultra-luxe hotels of any city in the world, Paris certainly has no shortage of lavish hotels, so Bulgari knew it had to up its game when it launched the highly anticipated Bulgari Hotel Paris, showcasing a taste of Italy at the heart of the Golden Triangle, just opposite the emblematic palace hotel, George V. No other luxury goods brand has such an extensive hotel network as Bulgari, which already operates seven outposts and is constructing at least five more projects in Rome, Moscow, Tokyo, Miami, and Los Angeles by 2025 to create what its CEO Jean-Christophe Babin calls “a necklace of hospitality” encircling the globe. Just as Bulgari’s haute joaillerie is rare and precious, its hotels have been designed to become jewels of the hotel industry, fully immersing guests into the Bulgari universe.

Its latest establishment contrasts with the other major five-star hotel, Cheval Blanc Paris, which parent company LVMH opened on the banks of the Seine.

Masterminded by the Milanese architecture and interior design firm ACPV Architects Antonio Citterio Patricia Viel, the decor of the Bulgari Hotel Paris with its 76 rooms and suites is undoubtedly its greatest asset, with its luxurious “Italianness” specific to the jewellery brand inspired by Roman art and architecture. Taking just a few steps within the interiors, you will find yourself basking in the glow of a triumphant Italy, glittering like a ruby around the neck of the City of Light. We discover a portrait of Italian actress Monica Vitti painted

by Franco-Chinese artist Yan Pei-Ming, a black-and-white photograph of Sophia Loren, a signature eight-pointed star in black Zimbabwean granite on the floor echoing the one in Bulgari’s historic boutique on Via Condotti in Rome, and Bulgari jewellery sketches in the hallways. epicurevietnam 67

Throughout history, Rome and Paris may have competed in terms of creativity, history, gastronomy, fashion, and art, but at the Bulgari Hotel Paris, they have called a truce. In a magnificent marriage of “la dolce vita” and “la vie en rose”, Italian hospitality blends with French craft. “We aimed to achieve a synthesis between this particular Parisian identity and the Roman spirit and meticulous craftsmanship of Bulgari,” says Patricia Viel.

“The taste for colors, the tone of voice and the aesthetics that distinguish the Bulgari brand are translated in the hotels.” Tall, varnished eucalyptus doors crafted by the best cabinetmakers and straw marquetry decoration by Ateliers Lison de Caunes rub shoulders with Dedar fabrics in garnet, amethyst and gilded topaz, rare Gio Ponti ceramics, interlacing Pinecone lamps by Paola Navone for Fontana Arte, and sleek Antonio Citteriodesigned furniture by B&B Italia, Flexform, Flos, and Maxalto.

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“The selection of all design elements was geared towards evoking mystery, intimacy, and surprise,” explains Viel. Warm hues, hazelnut, chocolate, beige, and saffron bathe the public spaces and guestrooms. Italian refinement is found in every detail, such as the bookmatched Arabescato marble in the bathroom – a technical feat to cut the blocks with symmetrical veins – while the Parisian art of living is seen in the carpets’ chevron pattern, an elegant nod to French herringbone parquet, or a glass art piece engraved with the Bulgari Serpenti Constellation motif using the same historic technique as France’s master glassmaker, René Lalique. Emphasizing local identity, ashlar masonry characteristic of the capital’s highprofile monuments, from the Louvre to the Trocadéro, forms the façade that dates back to the 1970s. Viel notes, “The exterior lines were pared back to subtly reference Italian Renaissance

architecture by creating elongated window openings that cover two floors, which is an element that recalls aristocratic palaces designed by Andrea Palladio.”

The idea behind the Bulgari Hotel Paris was born with the very first Bulgari hotel that Citterio and Viel designed in Milan in 2004, with an architectural concept anchored less around a destination than around the history of the brand and its bold way of styling. To fully grasp just how far Bulgari will go, you just need to head up to the two top floors. For the lucky few able to fork out €42,000 a night, the breathtaking 400-sqm, glass-walled Penthouse features a 600-sqm terrace with a lush rooftop garden planted with oaks, magnolias, redcurrant bushes, apple trees, and pear trees, offering a panoramic view of the entire city. “It celebrates the joy of spending time outdoors,” states Viel. “The entire place was designed to offer a perfect setting for an extraordinary stay in the heart of Paris, at every step of the guest experience.” Highlights include walls covered in parchment, leather bookcases, a doubleheight dining room with a Murano glass and gold chandelier

by Barovier & Toso suspended from the ceiling, two kitchens, a bar, hammam, cigar cellar, and bedroom perfectly angled to have the Eiffel Tower as a night-light. In the basement, a 25-metre-long swimming pool and spa with treatment rooms

clad in Vicenza stone plunge you into a backdrop of emerald, jade, and gold. As a Roman company, Bulgari is keenly aware of the importance of water and thermal baths since antiquity, therefore the presence of a vitality pool adorned with a mosaic identical to the Roman baths of Caracalla, which also influenced the Bulgari Divas’ Dream jewellery collection. Before dinner, guests may savor an “aperitivo” at the bar with its stunning backlit ivory onyx counter, paired with cracked lacquer walls

by Parisian studio Midavaine and vintage-effect mirrors. The hotel restaurant, Il Ristorante, helmed by Italian chef Niko Romito of the three Michelin-star restaurant Reale in Abruzzo, who oversees the F&B of all Bulgari hotels worldwide, serves meals using Ginori 1735 porcelain tableware, Salviati glassware, and Bulgari silverware.

Viel concludes, “In terms of what you might take away from our projects and buildings, I have to say that each of them represents values that make sense in their specific surroundings by considering what people need at that specific location. Our projects are, in fact, responses that we give with attention and sensitivity to the surrounding urban, natural, and social contexts.” After this scintillating Parisian diamond, we can’t wait to see what Bulgari has in store for us next year when it opens the Bulgari Hotel Roma on home ground. epicurevietnam 69

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

THE KITCHEN THAT COMPLETES YOU A rise in status for home cooks is in the reckoning, thanks to the innovations offered by kitchen and appliance companies.

Esther Faith Lew talks to four premium brands on how they have captivated their fans at hello.

Miele appliances highlight trending natural colours, such as soft greys, white marble and black.

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classic filet mignon, well seared on the outside, evenly cooked medium-rare from edge to edge with a texture that yields and melts in your mouth like butter. A chicken cordon bleu, crispy golden on the outside, rich and juicy on the inside and oozing with creamy Gruyère. A light and fluffy chocolate souffle that rises so delicately and perfectly to the occasion. Whichever your fancy, when gourmet desires and culinary aspirations inspire your daily menu, you know it is time to up the game and go from home cook to home chef.

Investing in the right kitchenware and appliances will close the gap between amateur- and professional-level cooking. Mastery of skills and instincts go a long way in the kitchen, but with technology backing you up, home chefs are able to concentrate on perfecting their dishes. The precision and ease of complex functions achieved by your culinary partner saves you time and keeps things composed with just the touch of a button, leaving you to entertain with poise.

The question for home chefs lies in the balance between technology and functionality, and finding the right fit for your needs rather than just following the latest trends.

TECHNOLOGY VS TRADITION Kitchen and appliance companies have recognised the need for sophistication in the kitchen, going beyond the hardware to include the software that takes functionality to a whole new level.

In the conversation regarding smart technology, Miele is one of the pioneering companies that have focused on customers’ need for connectivity with its Miele@home feature. Miele recognises the need for customers to multitask efficiently. The Miele@ mobile smartphone app for example, allows stay-home parents to keep an eye on the roast in the oven via camera, while engaging with the children in the living room, and simultaneously receiving notifications when your dishwasher is ready.

“Miele has believed in this connection for over 15 years now, having been the first domestic appliance company in the industry to offer connected appliances via innovative technologies, which have always been at the centre of our competencies - enabling our customers to stay flexible and guaranteeing convenience, quality, and safety for specific lifestyle needs,” says Syndy Neo-Khoo, Managing Director of Miele Singapore, Malaysia and Thailand.

Echoing the importance of customers’ lifestyles and the demands of a multitasking society, Angeline Yap, Managing Director of Southeast Asia, V-ZUG AG shares, “Technology needs to work hand-in-hand with traditional functions to deliver on convenience, precision, and cleanliness. For instance, V-ZUG

Combi-Steam appliances are configured with smart cooking sensors that represent cutting-edge cooking technology. With various automatic cooking functions, users save a lot of time during the entire cooking process from meal prep right down to cleaning. Take for example, the world-exclusive GourmetSteam: all it takes for a successful master menu is the press of a button. Or the BakeOmatic: your dishes are prepared automatically without you having to enter the cooking time, temperature, operating mode, or quantity first.”

Elaborating on this trend, Kitchen Culture’s CEO Lim Wee Li acknowledged the importance of wi-fi connectivity for the younger generation and stressed that while smart technology is good to have, it is important that functionality does not take a back seat in precision. “Technology can enhance the functionality of a kitchen but it must be used in the right way. What good is smart technology that enables you to turn your oven on from outside your home, but it cannot achieve accurate temperature control? La Cornue is a perfect example of maintaining traditional functionality in order to deliver the ultimate culinary experience for lovers of fine food, indulgence and gastronomy,” says Lim. He added that while early adopters are keen to invest in kitchenware with Bluetooth and wi-fi connectivity, the majority will wait because technology can fail.

Placing equal emphasis on technology and traditional functionality, Neo-Khoo adds, “Traditional functions can be seamlessly combined with innovation to optimise the user experience and enhance outcomes. Our technology addresses key concerns over energy consumption, uncompromising hygiene and gentle care, not to mention a new level of convenience.”

When it comes to technology, Liebherr has been leading the industry in refrigerator innovation. “The growing population of discerning young generation are well travelled and well connected.

They prefer things to be convenient and easily accessible and this applies to home gadgets. Home appliances are getting intelligent and are able to be controlled via smart phone. Liebherr’s refrigerators are equipped with smart devices that allow customers to monitor sudden temperature fluctuation due to power failure or to activate SuperFrost cooling before returning home with a bag full of fresh groceries,” says Gian Paolo Glückler, General Manager, Appliances Division, Liebherr-Singapore Pte Ltd. “The fundamental functions of a refrigerator does not change.

But the evolving technology is important as it improves the quality and the duration of the storage of the food, and, concurrently observing the conservation of the environment – e.g. energy saving, environmental friendly materials,” he added.

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BOOSTING NUTRITION The ongoing Covid-19 situation has led governments to enforce community lock-downs, and home cooks – as well as recent converts – have found renewed passion in cooking meals for their families. In Singapore, there has been a shortage of baking products in stores due to the surge in high demand. It has also spurred consumers to be wiser about grocery shopping and to question the source of the produce and the quality of their nutritional value. Rightly so, they are also looking for more effective ways of keeping food fresh and healthier ways of cooking with appliances that boast the right functions.

“We are able to respond valuably to these trends with our appliances, such as our steam ovens and vacuum drawers.

Compared to traditional pans, steaming in combination with sousvide cooking, enables more convenient food preparation, without any grease, with a healthier result,” says Miele’s Neo-Khoo.

For keeping produce as fresh as possible, Liebherr developed the patented “Bio-Fresh” vegetable drawers which are now widely used in the industry as they provide ideal storage conditions for fresh produce. Another innovation is its new “seafood safe” which mimics the conditions of a fish market where fish lies on a layer of ice. “This kind of new technology keeps the market-fresh taste of food, preserves the nutrients and also helps to avoid food wastage since it doesn’t get easily spoilt in these perfect storage conditions,” says Glückler.

Liebherr’s Built-in Trio of fridge, freezer and wine cabinet

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A V-ZUG kitchen that blends seamlessly with decor and furniture.

Miele appliances offer different control displays such as the intuitive M-Touch colour display.

THE LUXE FACTOR “With the rise of open-concept homes, the contemporary kitchen is now often the centrepiece of the interior. The design should be a harmonious combination of exquisite details and fine finishing.

Built-in appliances, such as premium flat design ovens and dishwashers should blend in seamlessly with the visual style of the kitchen, just like furniture,” says Yap from V-ZUG. “The KonMari method has definitely influenced the way our customers design their kitchens. Customers want to only showcase cherished cookware and prized appliances that elevate their kitchen,” she adds. Li from Kitchen Culture shares that the natural stone look is becoming popular. “It is common to find laminates that mimic natural marble such as Statuario. Even quartz tops are also following this trend. Our Eggersmann kitchens are the ultimate in luxury kitchens using natural stone finishes, using specially selected natural stone as a singular material for all visible surfaces, resulting in a monolithic impression. The attention to detail is evident: front and side panels, handle profiles, worktop surfaces are made with just one identical material, all engineered to perfection.” He added that kitchens look luxurious when quality materials such as enamel, stainless steel, copper, brass, bronze and black chrome are accentuated in the details.

Miele’s Neo-Khoo added that high-quality materials, innovative technology and an outstanding appearance are of the essence for luxury domestic appliances.

IN THE KITCHEN

La Cornue appliances highlight the craftsmanship of its materials.

FRENCH SOPHISTICATION Your Culinary Partner: La Cornue is a luxury French German kitchen manufacturer established in 1908. What distinguishes La Cornue from other luxury kitchen brands is craftsmanship.

Each kitchen is crafted by a skilled craftsman steeped in the tradition of La Cornue. Top chefs such as Eric Frechon, Joseph Viola, Jean-François Piège, the Rostang family and Bertrand Grebaut have all brought the excellence of La Cornue’s ovens into their own homes.

Kitchen Essential: La Cornue’s Grand Palais 180 combines two large vault ovens that can connect to both gas and electricity.

Chef’s Advantage: The gas vaulted ovens have a patented technology (radiation, convection, conduction) in a single oven that enables all methods of cooking. Circular heat circulation created by the vault ensures that cooking time is even and optimised. The electric vaulted oven enables even cooking on all three levels and rapid pre-heating to 180 degrees Celsius takes only 12 minutes. It offers four cooking methods (grill, natural convection, vault and floor combination, fan-assisted) for versatility in meal planning.

La Cornue has been designing and crafting luxury kitchens since 1908

A La Cornue Grand Palais 180 oven

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Store fine wines with Liebherr’s multi-temperature wine cabinets

7 TIPS ON SMART KITCHEN MANAGEMENT

PERFECTION IN PRECISION Your Culinary Partner: As a premium German brand, Liebherr has established a reputation as a reliable specialist brand for refrigeration, beginning in Europe and now worldwide. Its impressive appliances cater to people with a desire for sophisticated features, appealing designs and state-of-the-art technology.

Kitchen Essential: The Liebherr SBSes 8486, an all-in-one six-temperature zone side-by-side refrigerator.

Chef’s Advantage: From refrigeration with Bio-Fresh storage (keeps fresh food up to 3 times longer), a seafood safe, to an ample freezer compartment that includes an automatic ice maker and a wine cabinet with two-temperature zone to hold anything from champagne to red or white wine, planning a fine dinner party will be a breeze.

1. Have good housekeeping habits to eliminate food waste and to have a good overview of what is available in your refrigerator. It will also minimise energy consumption when doors are not opened for too long.

2. Use food boxes to store bulk buys in smaller packing quantities, especially for the freezer compartment.

3. Practice FIFO – first in first out for your ingredients.

4. Unpack vegetables if your fridge has a special vegetable/ crisper drawer. They need to “breathe”; this will keep them fresh longer 5. Store wine bottles with traditional cork horizontally to prevent cork disintegration over time.

6. Choose a good wine cabinet equipped with charcoal filter to regulate fresh air and eliminate odors within the cabinet.

Liebherr’s all-in-one SBSes 8486 refrigerator

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7. Avoid placing your refrigerator or wine cabinet in a patio / outdoor area or even exposed to direct sunlight – this will lead to higher energy consumption and a shorter lifespan of the appliance.

A CULINARY MAESTRO Your Culinary Partner: Miele is the world’s leading manufacturer of premium domestic appliances including cooking, baking and steam-cooking appliances, refrigeration products, coffee makers, dishwashers and laundry and floor care products.

PHOTO COURTESY OF MIELE; RECIPE CONTRIBUTED BY MIELE IN-HOUSE CHEF LENNARD YEONG

Kitchen Essential: A Miele Dialog Oven – revolutionary cooking excellence at home.

Alternatively, a Miele Steam Oven, be it a built-in or a countertop model, combined with a traditional oven or microwave function.

Chef’s Advantage: Sensors in the Dialog Oven maintain a constant dialogue with the ingredients to cook food in its entirety, rendering even the most complex dishes effortless. Meat, for example, is cooked more uniformly, retaining its juices. Fish and vegetables keep their fine structure and dough rises significantly better. Various fresh ingredients for a complete meal can be placed together on an oven tray and are all cooked to perfection within one temperature and time setting – and up to 70% faster than using conventional cooking methods, with no compromise in quality.

7 MUST-HAVES TO KEEP A KITCHEN CHEF-WORTHY (BY MIELE IN-HOUSE CHEF LENNARD YEONG) 1. A vacuum drawer for healthy sous-vide cooking. It is also great for storing coffee beans and rice with minimal loss of aroma.

2. Wire racks to keep moisture at bay, which is important to develop a strong crust when searing meats.

3. Squeeze bottles for easy plating when piping the most controlled shapes or dots. Or use it to

emulsify vinaigrettes.

Just give the bottle a last-minute shake before adding the liquid into salads.

4. A blowtorch is an extremely versatile tool for melting the sugar on your crème brûlée or to simply give an additional char on the surface of your meat or vegetables. This extra touch can be a game changer in many situations.

2. Bake them in a Miele Oven at 160°C for 30 minutes. Remove from the oven and chill in the fridge.

GRILLED PINEAPPLE AND LEMON CURD TART Pineapple: 1. Cut pineapple into wedges, be sure not to leave too much of the core as it can be very tough.

Lemon curd: • 100g butter • 80g sugar • 75g lemon juice • 1 sheet of gold leaf gelatin • 60g egg yolks • 3g of lemon zest 1. Soak the gelatin sheet in iced water for 5 minutes, then remove and squeeze out excess liquid.

5. A mandolin is crucial for ensuring consistent, uniform slices of anything. It is one of the most useful tools if you are cooking for a larger group of guests.

toasted sesame seed oil, which will transform flavours.

7. Fill a spray bottle with your favourite alcohol. I use sake, but you can use Shaoxing wine, or white wine.

6. Have different Keep it in the fridge and types of oils: cooking oil spray it on food before with neutral flavour and steaming; it adds a a high smoke point, subtle fragrance without eg. sunflower seed imparting a strong oil; and high-quality flavour. flavoured oils such as a fruity olive oil or a

3. Steam the pouch in a Miele Steamer at 80°C for one hour.

4. Transfer contents out into a blender and blend for 30 seconds until smooth.

5. Allow the curd to cool, then pipe into tart shells.

6. Chill until the curd has completely set.

Assembly: 1. When ready to serve, remove pineapple from the fridge and dust with sugar. Then blow torch it to form a crispy sugar layer.

2. Grate some lime zest over the tart and serve alongside pineapple.

2. Transfer all ingredients into a sous-vide bag and vacuum seal on full in a Miele Vacuum Drawer.

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A SMOOTH OPERATOR Your Culinary Partner: Catering to discerning customers around the world who look for top-of-the-range kitchen and laundry products, V-ZUG made its debut in Singapore in March 2019. V-ZUG celebrated the twin openings of its ZUGORAMA exhibition and advisory centre in Singapore, the first of its kind in Southeast Asia; as well as V Dining, V-ZUG’s first restaurant in the world.

Kitchen Essential: V-ZUG’s range of multifunctional and versatile steam cookers with versatile cooking modes that make it easy to churn out gourmet dishes at the press of a button.

Chef’s Advantage: Five innovative functions to perfect dishes like a chef: Professional Baking mode uses a combination of steam and hot air, which is perfect for all types of pastries; BakeOmatic enables the automatic entry of cooking time, temperature, operating mode and weight via a unique sensor technology; Vacuisine makes it easy for healthy sous-vide cooking at home; Hot-air Humid, which is ideal for casseroles and soufflés, allows simultaneous baking on two levels for perfect baking or cooking results; Patented Soft Roasting controls and dynamically adjusts the core temperature. This means that the meat is ready to serve at exactly the time programmed, irrespective of size, consistency or weight.

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BEEF WELLINGTON WITH CHINESE FLOWER • 250g beef fillets • salt and pepper, to season • 50g Dijon mustard • 1 sheet puff pastry • 50g Chinese flower mushroom • hot water • 10g garlic, chopped • 5g thyme, chopped • olive oil • salt and pepper, to taste • 1 egg • 140ml milk • 60g plain flour • 10g Chinese parsley, chopped • salt and pepper, to season 1. Soak Chinese flower mushrooms in hot water for 1 hr; dice into 1cm cubes.

2. Season beef fillets with salt and pepper. Pan-sear fillets until browned, then lightly brush with Dijon mustard.

RECIPES ARE FROM V-ZUG’S AN ASIAN TOUCH COOKBOOK, CONTRIBUTED BY CHEF CAO HUI, V-ZUG GOURMET ACADEMY

3. Sauté mushroomz, garlic and thyme with olive oil until mushrooms are soft. Season with salt and pepper.

Blend ingredients into a paste.

4. Crêpes: mix egg, milk, flour and Chinese parsley in a bowl and season with salt and pepper. Lightly oil a non-stick pan and heat up the pan, then pour in 10g of crêpes mixture and spread evenly. Pan-sear both sides until light brown. Repeat until crêpes mixture is used up.

5. Puff pastry: layer crêpes, mushroom paste and seared beef. Roll up layered ingredients tightly. Brush egg wash evenly on the roll and place on a lined baking tray.

6. Bake with professional baking Puff Pastry function at 200°C for 30 minutes, then serve.

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

ESCOFFIER & BARILLA Inspiring Vietnam's Next Generation of Chefs

Since its inception, The Disciples Escoffier International has annually organised and judged the "Young Talents Escoffier" competition. This internationally famous competition showcases the next generation of culinary artists and honours Auguste Escoffier, the world’s first celebrity chef. Barilla exclusively distributed by An Nam Professional, the event's official partner, views its role as perpetuating Auguste Escoffier's tradition by displaying young chefs' abilities and motivating the next generation of chefs.

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he Barilla brand has been owned and operated by the same Italian family for more than 140 years, and has established a reputation as the best pasta in Italy and abroad. As a global leader and staunch believer in supporting and teaching young chefs globally, Barilla has joined The Disciples Escoffier International to promote the "Young Talents Escoffier" competition, the world's most distinguished event for aspiring young chefs. Established in 1954 with its beginnings in Nice, France Currently, the Disciples d’Auguste Escoffier organisation has over 3,000 members throughout all

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five continents and 35 countries, including thirteen Asian and Oceanic nations. Every member of this prestigious organisation maintains the proud tradition of promoting the traditions of French cuisine and is dedicated to the growth of culinary professionals in the great chef Auguste Escoffier’s name.

Barilla understands that exploring international cuisine and the aspiration to advance in an international professional environment are the motivating factors for young chefs today and has combined with The Disciples d'Escoffier, to discover those individuals to represent Vietnam on the global stage.

As part of the Asia-Pacific Chef Competition, the finest Vietnamese chefs decided on which talented young chef will represent Vietnam. Resumes were reviewed by Escoffier and Barilla Vietnam to determine which chefs qualified for the first round of interviews. Those few who qualified were chosen on the basis of their past experience working in prestigious restaurants, and the intensity of their desire to reach the highest levels of culinary achievement.

Those chefs who made it beyond the preliminary round were invited to P'ti Saigon for a one-day Master class with Barilla Executive Chef Andrea Tranchero. Chef Andrea Tranchero, has developed a distinctive and refined approach to cooking over the course of his 25-year career, and shared his knowledge and expertise with all the candidates, providing each, an unique chance to work closely with a master chef, before making last preparations to go head-to-head against one another in the coveted international one-day competition.

Barilla and Westgold supplied the chefs with all of the necessary ingredients for the challenge. Barilla pasta was required for the main course, while two Westgold components were required for the desserts (milk, butter, or whipping cream).

Grooming, correct use of presentation tools and equipment, knife skills, organisation, food safety, sanitisation, correct cooking procedures, correct cooking temperatures, seasoning, taste, flavour, the texture of each meal created, creativity, presentation, and the use of Barilla pasta were among the criteria used to evaluate each young chef. Each contender was rigorously evaluated by a panel of judges comprised of prominent figures from Vietnam's culinary community which included; Executive Chef Andrea Tranchero - Executive Chef - Barilla Asia, Africa, Australia, Tung Hoang - Executive Chef of Tung Dining, A by Tung , Matteo Fontana, Executive Chef at Da Vittorio

Saigon, Peter Cuong Franklin- Chef Founder Anan Saigon. James Audou – Pastry at The Brix / Clay Saigon, and Frank Sampere – Executive Chef Annam.

All Judges made impartial judgments based on their significant culinary expertise and assisted the competition to select the most qualified and talented chefs.

After three days of arduous competition and rigorous adjudication by the judges, the winner was awarded to Truong Gia Loc (Tevere restaurant). He will be flown to Singapore for a three-day training session with Barilla before representing Vietnam in Bali, Indonesia, where Thirteen national teams will compete for the World Finals berth. The winner will represent Escoffier Asia Pacific in next year's global finals in Europe and become a Barilla Vietnam Young Chef Brand Ambassador.

In the wake of this tournament, Barilla will continue to encourage, inspire, and develop the next generation of Vietnamese culinary masters, and provide individuals with the opportunity to compete in Barilla competitions throughout the world.

Annam Professional, Barilla's exclusive distributor, was instrumental in bringing together illustrious chefs, iconic brands, and prestigious institutions together to create an event of the highest calibre, and wishes all those who competed, success on their culinary journey.

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

THE GREENING of SUPERYACHT GALLEYS The world we all live in is changing. Individuals on all levels are beginning to analyse their environmental footprint. And chefs aboard large yachts are now employing technology to serve greener menus on the high seas.

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s a chef who has provisioned for long passages on vessels with diverse crews and guests, one of the hardest tasks was to achieve longevity from vegetables, especially fresh herbs and leafy greens. With limited options for either storage and cooling even 80m vessels have their limits, and despite 2 weeks at sea, providing a crisp salad to the most discerning of guests became somewhat challenging.

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As a growing number of ultra-rich people seek out deep sea adventures, they bring with them the refined palates and high standards of their millennial parent owners and the gen z and alpha gluten-free pumpkin gnocchi with asparagusloving children. In order to achieve the seemingly impossible in an environmentally conscientious context, cunning chefs have embraced new technology and techniques.

The strategy takes a variety of forms, from conventional onboard farming to a focus on stocking seasonal and regionally sourced products and ever relying upon local suppliers and importers of speciality lines. Every onboard chef must be aware of the local seasons and the availability of local products and sources. One of the numerous skills required of a ship's cook is familiarity with local providers of vital supplies, as well as importers of luxury items, and the most efficient means of transit to receive orders.

With sophisticated tastes and the desire to enjoy at will, it is not uncommon to hear of nocturnal deliveries of fresh, chilled South Australian oysters and Singaporean white asparagus being helicoptered onto distant luxury yachts along with other daily deliveries from abroad. However, in a world where people are beginning to question their ecological footprint, affluent yacht owners are beginning to desire the reduction of their own carbon footprint. In response, superyacht galleys are obtaining local ingredients and adjusting their menus accordingly. Where formerly fresh Alaskan crab was shipped in directly, dinner menus now incorporate daily catches from local fishermen or fresh native vegetables from local growers. And travelling to

exotic locations is an excellent opportunity for chefs to introduce guests to new and intriguing dishes and encourage them to embrace more sustainable eating practices. However, chefs are also going above and beyond to find rare and stunning new foods to aid in the shift to more ecologically responsible cuisine.

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The best chefs are the ones who can make do with limited resources and still serve their guest’s delectable dishes. The idea of eating a dinner that can only be produced using locally sourced foods is gaining popularity among chefs and aficionados throughout the world, which is great news for cooks producing meals in ever-new and exotic locales. However, as these mobile palaces travel further afield, it isn't always possible to rely on local suppliers, farmers, or provision companies. There are some yachts out there demonstrating that becoming more sustainable is possible by cultivating herbs and vegetables on board. A tempting alternative for vessel kitchens to banks of freezers stocked with frozen provisions is a supply of fresh food cultivated using hydroponics or aquaponics.

On yachts, chefs are growing fresh herbs on sundecks or vertical green walls in the galley. There’s even the potential to plant fruit trees or cultivate an onboard vineyard, or even more extensive forms of market gardening. Ocean Empire, a state-ofthe-art catamaran, has been designed with 2 hydroponic farms and fishing facilities to harvest the sea. Giving the potential for guests to stay as long as they like on the sea. And is powered by 3 main sources: the sun, the wind, and the waves. The world’s largest super yacht has 3,800 square metres of living space, which is large enough to house not only two helipads and a 25-meter swimming pool, but also, as claimed, a sprawling garden complete with a specially developed variety of grass that tolerates salt air, suitable for the walking of pets. Specially designed decks and bulkheads allow the growth of plants’ root systems and specialized hydroponic systems that allow for the pitch and yawl of the yacht are just a few features being added to the latest ship designs. Outside, vegetation is grown that is tolerant to salt and inside, special lights, which mimic sunlight and automated watering, drainage and heating systems are installed.

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Although not all plants that thrive on land can thrive on a superyacht, there are various plant species that can withstand ocean conditions. Popular crops grown by chefs include nasturtium, lemony shiso, tree spinach, fenugreek, and Thai basil. Included are aloe, oregano, chives, coriander, lettuces, cucumbers, tomatoes, chillies, mint, lemon balm, kale, Chinese cabbage, micro herbs, rosemary, citrous, edible blooms, capsicum, celery, and sage.

However, the notion of becoming entirely self-sufficient is presently unattainable. It's impossible to cultivate everything you need to sustain human life on board, as humans rely on a wide variety of plant foods (potatoes, pumpkins, beetroot, etc.) that can't be grown aboard. For a family of five plus a crew of ten, the vessel would need to be ten times bigger than the currentday super yachts. So there is still some time until chefs have access to an endless supply of fresh vegetables, herbs, and spices but as mega yachts continue to grow in size and sophistication, such a day is not far off.

With the industry growing steadily at nearly 7% per annum, and an annual turnover of $26 billion a year, the global superyacht industry is keen to invest in research and development to create fully sustainable superyachts of the future.

Until then the designers of super yachts are increasingly incorporating growing environments in the overall design of their yachts. Systems which are producing an arrangement of fresh vegetables for guests and crew members. While fully self-sufficient lifestyles on luxury yachts are still a ways off, chefs everywhere are welcoming the technology that makes it possible to grow fresh food on board. When considering the potential environmental impact of a luxury yacht's galley, chefs around the world are implementing better practices, such as purchasing food locally and installing systems to grow food on board. This not only makes the chef's life easier by reducing the amount of food that must be stored, transported, and prepared, but it also helps save money, protect resources, and saves the environment.

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

FOR THE LOVE OF SPICE Find out how spices heighten your eating experience while offering a myriad of health benefits to complement your diet.

BY PRIYANKA ELHENCE

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pices have been around for thousands of years.

They are an indispensable part of our cooking and can make or break a dish – depending on how you use them. They vary across the world, essentially bringing with them the bedrock of a country’s culinary culture or a region’s food heritage.

The United States Food and Drug Administration (FDA) defines spices as “aromatic vegetable substances, in the whole, broken, or ground form, whose significant function in food is seasoning rather than nutrition.”

Simply put, spices are the dried parts of plants that are used in small quantities to flavour food. Herbs generally come from the leaves of plants, while spices come from the seeds, berries, bark or roots.

Spices can come from many different plant parts: roots (ginger, turmeric), rhizomes, stems, leaves, bark (cinnamon), flowers (saffron), fruits/berries (black pepper, chilli powder), and seeds (cumin, nutmeg).

That’s why a wide variety of spices provide a wide range of flavours!

While most people immediately tend to associate spices with ethnic cuisines like Indian food, most of what we know of and use today actually originated from the Middle East, Asia and the Mediterranean.

Grilled Rutabaga, Celeriac Curry and Sea Coconut Achcharu from Cloudstreet

And don’t get confused – spice does not mean spicy. Rather, spicy refers to something that provokes a burning sensation in your mouth while spiced means something that contains spice. Some of the more popular spices include black pepper, ginger, garlic, cinnamon, cumin, vanilla, mustard, cacao and turmeric.

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A CHEF’S ARSENAL

In the book The Science of Spice: Understand Flavour Connections and Revolutionise your Cooking, TV personality, food scientist and best-selling author Dr Stuart Farrimond emphasises how great cooking goes beyond following an ordinary recipe. According to him, it’s about knowing how to use the right combination of spices and herbs to get the greatest possible flavour from your dishes.

Spices add dimension to a meal by adding a range of flavours and aroma, be it a hint of bitterness or a touch of sweetness. Spices can also change or enhance the colour of food (think turmeric and paprika), while others bring out the natural flavour of food, effectively reducing the need to add salt to something bland.

Spices add unique flavours to recipes, and by swapping out a little sodium for a spice, you can take better control of your health through food.

Take it from local chefs. Damian D’Silva, chefowner of Rempapa, MasterChef judge and advocator of Singapore heritage cuisine says, “I believe that without spices, food all over the world would be mundane and everything would just be salted.” Milind Sovani, chef-owner of Masala Bar shares the same sentiment.

Murg Malai Tikki (Chicken Kebab in Basil Pesto) from Masala Bar

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DID YOU KNOWN The Kampot Bird Pepper from La Plantation in Cambodia is hailed as one of the rarest peppers in the world. Birds eat, digest and expel the peppercorns which are then collected, washed and naturally dried in the sun. The result is an extremely aromatic pepper with floral and lemony notes. Only 15kg is picked each year at the plantation, making it a highly sought-after spice.

“Spices are the soul of my cooking. A spice box for me is akin to the colour palette for an artist, as it all comes down to creating masterpieces using different spice permutations and combinations,” he says.

To Rishi Naleendra, chef-owner of restaurants Cheek Bistro, Cloudstreet and Kotuwa, spices remind him of home, especially his childhood, family and his time in Sri Lanka. He says, “The country has some amazing spices and they have now become a big part of my cooking.” He highlights caraway and Sri Lankan cinnamon which will always have a special place in what he does. “They were the spices I grew up with, and I really like the flavour and aroma they add to dishes.”

Pork Chop Curry Rice from Rempapa

THE RIGHT MIX

D’Silva says that using spices in cooking opens up a wonderful world of aromas and taste that’s distinctive to each country. From the simplicity of using pepper to spice up a dish to the complex mix of spices that make up a Garam Masala or a perplexed blend of Ras el Hanout, every country prides itself on a blend of spices that is always made available for easy use in the kitchen.

“My favourite spices vary with my cooking. If I’m cooking a curry, I have a spice blend that was passed down from my granddad. He even has blends for meats, fish and vegetables. They’re kind of the same but different in aspects of pungency, aromas and flavours. Each blend is adapting to the protein or vegetable that it’s going to ‘marry’,” shares the chef. Not surprisingly, D’Silva’s choice for naming his restaurant Rempapa was not a mere coincidence either. Rather, the name Rempapa comes from rempah, Malay for “spice paste”, the priceless aromatic seasoning at the base of all Singaporean ethnic cuisines; while the papa is in honour of D’Silva’s reputation as “the grandfather of heritage cuisine”.

“If you put a gun to my head to choose my favourite spices, my choice picks would be cumin, coriander, star anise, nutmeg and cinnamon. They have different aromas, especially after being roasted and grounded.

Some are more pungent while others are more subtle, from sweet to vanilla to citrusy and even nutty,” he says. “Each spice brings a unique flavour to the dish and when combined correctly, it can make a simple dish taste complex. A good example is a dry rub of coriander, cumin and Piment d’Espelette on pork belly.

The flavour that it infuses into the meat is hard to beat and it shows you really do not need a whole lot of spices to spice things up.”

When asked how he would recommend using spices, the affable chef says, “My best advice is to try different spices and pick your favourites. Always toast your spices before using and if it’s powdered, set the flame on low heat. Toasted spices always smell and taste better. There is an endless pool of spices from all over the world to experiment from and one should not just stay within one’s comfort zone.”

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Sovani loves his spices equally, but makes a special mention of his love for cumin and mustard seeds that created magic when tempered together. He also highlights cardamom, which brings a sweet fragrance to food; dried kokum that adds just the right sourness and tartness to his seafood dishes; and mace or javetri, which adds a touch of mystique to his biryanis.

How best to use spices? “Spices should be dryroasted to bring out all their goodness before grinding it into a paste or powder,” Sovani suggests. “While using whole spices for curries, make sure to temper them in hot oil so that they release all their flavours in there. Finally, spices can emit a bitter taste when overcooked, so beware of the time spent blooming them in hot oil.”

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A TROVE OF HEALTH BENEFITS

Many familiar spices are native to Asia – ginger, cinnamon, cloves and pepper are just some of them.

While the spice trade once drove European colonists to Asia, they remain a precious commodity today.

Nutrition researchers say that there are more than 100 common spices used in cooking around the world, and many are known to offer health benefits. In fact, spices are composed of an impressive list of phytonutrients, essential oils, minerals and vitamins that are essential for overall wellness. Cinnamon, for instance, can lower blood sugar¹ and has been shown to be a powerful antioxidant². Turmeric is widely known for its antiinflammatory properties while chilli boasts high amounts of vitamin C and antioxidants.

SPICE SUPERFOODS Look out for these must-have pantry essentials that double up as spice superfoods.

Black peppercorn (or pepper), a mainstay in many dishes, is a source of important vitamins and minerals and is recognised for its medicinal qualities³. It has health-boosting compounds like piperine which is high in antioxidants to fight the damaging effects of free radicals. The spice also improves digestion, and helps to lower the risk of chronic illnesses like cardiovascular disease. Besides the black variety, there are other types of peppercorns such as white and green. Asia is home to rare and unique varieties such as Kampot red and white peppers. La Plantation in the Kampot area of southern Cambodia, for instance, grows some of these peppers. A family-owned farm project created in 2013, it has been committed to growing and delivering the best sustainable spices, including rare peppers.

So be creative and adventurous in your cooking.

Our advice? Keep things “spicy” by switching out a type of spice for another (try Kampot red pepper instead of black, for example), or by tweaking the spice blend. There are no hard and fast rules when it comes to using spices – it all depends on the dish and your preferred taste.

Turmeric Used since ancient times as a powerful antiinflammatory in Chinese and Indian medicine, turmeric is said to bring exceptional health benefits.

Already a main ingredient for curry, it can also be added to juices, smoothies, soups, risottos, fish dishes and marinades.

Moringa Moringa leaves are particularly rich in minerals (calcium, potassium, iron, magnesium), vitamins A, C, E, very good quality proteins (containing the nine essential amino acids) and antioxidants.

Moringa powder is a delicious addition to yoghurt, smoothies, soup, and even cake batter.

Cardamom Native to India, cardamom is considered to be one of the world’s oldest spices. It complements both savoury and sweet dishes, and has been used to treat gastrointestinal issues, fight inflammation and lower blood sugar levels. ¹Adisakwattana S, Lerdsuwankij O, Poputtachai U, Minipun A, Suparpprom C. Inhibitory activity of cinnamon bark species and their combination effect with acarbose against intestinal α-glucosidase and pancreatic α-amylase. Plant Foods Hum Nutr.

2011 Jun;66(2):143-8. doi: 10.1007/s11130-011-0226-4. PMID: 21538147. ²Shan B, Cai YZ, Sun M, Corke H. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J Agric Food Chem. 2005 Oct 5;53(20):7749-59. doi: 10.1021/jf051513y. PMID: 16190627. ³Black Pepper: Health Benefits, Nutrition, and Uses. www.webmd. com/diet/health-benefits-black-pepper

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

TRENDS YOU KNEAD TO KNOW Fads come and go, but one thing that will never change is the allure of baked goods. Here are some of the popular baking and pastry trends to watch out for this year.

BY PRIYANKA ELHENCE

Locally inspired buns from Origin + Bloom

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ndulgent baked goods have always been a popular go-to for both happy occasions and stressful, pickme-up moments. After a two-year hiatus from normal life, 2022 is turning out to be a year of “big and bold” in the world of baking and confectionery.

Power ingredients, unusual pairings, elevated classics and healthier and sustainable options have been spotted on the shelves.

So while nothing can ever replace a simple chocolate cake because of the emotional comfort it brings, here are some trends in the baking and pastry industries that are hitting the sweet (and savoury) spot with consumers. They may even provide inspiration for your next baking session or party.

FEELING GOOD

With the global shift towards sustainable nutrition, plant-based foods and healthier alternatives, bakers are producing more innovative, feel-good breads and confectionaries that are good for both people and the environment.

RÓA Raspberry Mousse Chocolate Cake

Nutella Tart Cookies from Chatsworth Cookies

Jane Tan, founder and chef-owner of homegrown artisanal patisserie RÓA says, “We’ve seen an accelerated shift to plant-based diets and better health practices over the past couple of years which work in favour of our plant-based desserts. We make a meaningful difference by selecting clean ingredients, and going plant-based and gluten-free for our cakes and cookies.” RÓA – meaning “to calm” in Icelandic – was founded three years ago to delight chocolate lovers with allergen-friendly, artisanal chocolate cakes and cookies that are free dairy, gluten, nuts, soy and eggs.

Tan strongly believes that revolutionising even a simple cake using vegan and sustainable ingredients can both promote healthy living and a better environment.

It’s no secret that health is at the top of the agenda for many consumers. Reduced sugar options lead the pack, along with baked goods with high fibre, protein and fruit content. Some examples are nutrient-dense, high-fibre cookies and low GI (glycemic index) breads.

“Indulgent treats have to be delicious and worth the calories,” says Joan Wiguna, founder of local cookie brand Chatsworth Cookies. With that in mind, she has created Incredible Cookies (mini chocolate chip cookies) that are 100 percent plant-based, gluten-, nut- and dairy-free. She even offers lactation cookies made with premium organic ingredients that are said to significantly increase the production of breast milk.

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With the increased preference for healthy holistic lifestyles, bakers are incorporating power ingredients such as extra protein, fibre and vitamins in their goods.

Antonio Benites, executive pastry chef at Marina Bay Sands, says, “At Origin + Bloom, we use significantly less butter and cream by focussing on the natural textures of ingredients and incorporating fresh fruits in our pastries and baked treats. Our signature Blueberry mini cake is a classic example. Instead of pastry cream and butter, I use Hawaiian papaya which has a smooth, creamy texture to achieve the perfect consistency of crémeux.” Many of its family-sized loaves incorporate nutritious ingredients or power foods, such as turmeric

sunflower seeds, unsweetened roasted walnuts, black and white sesame seeds, and linseeds.

“I believe providing healthy choices for people and the planet is the way forward. Pastry chefs must be bold to experiment with alternative ingredients, so as to replicate the flavours of traditional French pastries, which are heavily reliant on butter and eggs. It is challenging, but possible,” says Benites. His Europeaninspired patisserie also offers a daily selection of housemade gelato and sorbet. The team is currently experimenting with a vegan sorbet rendition of the popular taro gelato, where premium Japanese purple sweet potatoes are used for natural sweetness.

Sandwiches from Origin + Bloom

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Burnt Ends Bake Box comprising Smoked Whisky Dark Chocolate Tart, Pistachio Raspberry Danish, Smoked Japanese Yuzu Doughnuts, and Peanut Butter Chocolate Chip Cookies.

SWEET, SMOKY, SPICY AND SOUR

Bakers are bringing spicy and bold twists to their creations, complemented by their respective ethnic flavours. Head pastry chef at Burnt Ends, Basiten Jarry, is no stranger to this. “Singaporeans love their spices, and I enjoy adding them to my baked treats and pastries to create a new dimension of flavours,” he says. He recalls being the executive pastry chef at Pierre Hermé Paris in 2008. Chef Pierre Hermé once challenged him to incorporate the famous Iranian smoked black lemon in a dessert. He eventually created a macaron with it, and the rounds of experimentation made him fall in love with this ingredient, so much so that he specially imports it to Singapore for special events till this day.

“Bolder flavours have always been around but it’s about how they are being executed,” he says. “At Burnt Ends, we have always been focussing on smoky and bold flavours. Our Smoked Whisky Dark Chocolate Tart and Smoked Vanilla Ice-Cream are popular examples of our unique and trendy bakes.”

Burnt Ends Smoked Whisky Dark Chocolate Tart

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Meanwhile, Benites’ signature Mango dessert has a touch of Sarawak pepper – revealing subtle hints of fruit, cocoa and woodsy spice – to compliment the nam doc mai mango mousse and passion fruit lychee.

“Beyond the innovation, incorporating bold flavours creates opportunities to let starred ingredients shine through and tell a story,” says Benites.

Salted Egg Brioche from Tiong Bahru Bakery

BACK TO THE PAST

Nostalgic flavours never fail to comfort and satisfy. As a contrast to big “show-off” cakes (think elaborate 3D/ tsunami/hyper-realistic cakes as seen on Instagram and TikTok), chefs have been bringing back old-school favourites but elevating them with elegant twists. For instance, as indulgent as Tiong Bahru Bakery’s original Kouign Amann is, the locally inspired Bakkwa Kouign Amann has been very popular, as is the newly created Salted Egg Yolk-filled Brioche bun.

Over at multi-label food and beverage lifestyle hub The Refectory, executive chef Russell Misso infuses local kopi into its desserts. He says,“Elevated classics with nostalgic flavours include the Ti*ra-mis-u where Hoe Bee kopi-o, a traditional Singapore coffee that has been around since 1951, replaces the usual espresso.

Whisky is then added into the vanilla ice-cream that’s served with it.”

Likewise, Origin + Bloom has the Instaworthy Hojicha Bubble Tea dessert and Bak Kwa Croissant. “My favourite reimagined local dessert is the Ondeh Ondeh, a creation to celebrate Singapore’s National Day last year. The exterior is a ball of chocolate wrapped in a bright green-hued pandan kueh coated in grated coconut flakes, while the interior is filled with gula melaka crémeux complemented by silky cream cheese mousseline; a Nyonya treat made using classic French pastry-making techniques,” shares Benites.

National Day pastries from Origin + Bloom

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BRDL Ti*ra-mis-u

by The Refectory

A MELTING POT

Finally, another baking and pastry trend is the blurring of boundaries between sweet and savoury. Renowned pastry chefs are using their experience to work on the savoury side of the kitchen to season their desserts with ingredients that make sense together. Be it herbs, blue cheese or black sesame in ice cream, white balsamic vinegar with toasted coffee beans or cacao nibs, or miso paste in sticky toffee pudding sauce, savoury ingredients are increasingly being added to (sweet) desserts for that element of umami and extra depth of flavour. It’s one of the reasons that led Maira Yeo of Cloudstreet to win the title of Asia’s Best Pastry Chef 2022. (Read the full interview on page 12 to find out about the inspiration behind her unorthodox creations.) Green curry ice cream, anyone?

DID YOU KNOWN Back in the 16th and 17th centuries, olives, truffles and artichokes were considered suitable to serve as desserts alongside savoury dishes at royal banquets. It was only in the late 17th century, when sugar became a more common ingredient, that dessert took its place at the end of the meal as a separate sweet course.

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

RAISING A GLASS TO VIETNAM’S BREWERS Craft beer's popularity in Vietnam has skyrocketed due to the country's booming food and beverage industry. In order to create their one-of-a-kind Vietnamese beers, brewers are searching for traditional herbs from the mountains, native fruits, mushrooms, and even crickets.

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B

eer is popular in Vietnam, making the country one of the top 10 markets for beer sales globally. Vietnam's beers are a feast for the eyes and the palate, a kaleidoscope of colours and flavours that reflect the country's unique blend of international influences and local creativity.

Vietnamese brewers first experimented with brewing beer in the late nineteenth century. During their colonial authority, the French developed the first breweries in Vietnam. Around the same time, beer became popular among Vietnamese people, troops, and foreigners, and Sabeco was born in Saigon, and the Habeco brand name was created in Hanoi.

Craft beer in Vietnam saw a boom in the early 2000s when foreign brewers set up shop in Saigon and introduced Czechstyle brewing. Even now, this shift in the market and consumer preferences is seen by many as a watershed moment for beer in the Country.

By 2013, local microbreweries were experimenting with punchy IPAs and funky sour beers. This third wave of Vietnam’s draft beer-consumption evolution centres around American, Australian, and European styles of craft beer.

Since then, many famous Vietnamese craft beer brands have successfully begun to release their products for local consumption as well as export markets with great success.

From the capital of Hanoi, Da Nang city in the middle, and all the way south to Ho Chi Minh City, Craft Brewers are flourishing.

In a country where beer-drinking culture sees Vietnam as one of the top ten beer-drinking countries in the world and ranked second in South East Asia. Craft beer is booming in Vietnam, thanks mainly to the younger generations of Vietnamese acceptance of the local brew.

And the numbers are in. In a country where over four billion litres of beer are consumed yearly, craft beer contributes to roughly 2% of the market, with 20% of Vietnamese drinking craft beer regularly. That’s over eighty million litres of beer, more beer than the country of Estonia which is ranked eleventh highest consumer of beer in the world.

Today, dozens of Vietnamese brewers produce craft beer, giving beer aficionados access to a broad variety of types, including anything from IPAs and cucumber pilsners to hearty Irish stouts. With the confidence that there is a beer in Vietnam that will satisfy everyone's palate, brewers are free to push the boundaries of beermaking and create new varieties that will certainly surprise and delight drinkers.

Although Vietnam is still an undeveloped market for craft beer, the alcohol consumption habits of consumers and the rapid growth of the middle class in the country will continue to drive the growth of the craft beer industry in the coming years and continue to attract new players to enter the market.

In the meanwhile, our list of brewers is a terrific place to start if you're new to craft beer.

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PASTEUR STREET BREWING COMPANY

Pasteur Street Brewing Company (PSBC) is one of the largest beer companies in Vietnam. It all began with the simple notion of combining American craft brewing technology with fresh, local Vietnamese ingredients to make outstanding craft beer. They have grown considerably, but their original mission to fuse the finest Vietnamese ingredients with the techniques of American craft brewers remains at the company's heart. PSBC beers are proudly brewed with roasted malt from Belgium and Germany, hops from the United States, and a variety of herbs and spices from Vietnam. The beers brewed at PSBC are easily recognisable by their unique flavour, sophisticated style, and full-bodied American craft beer aroma and flavour. 27 Ngo Thoi Nhiem Street, Ward 6, District 3, Ho Chi Minh City. Tel: +84 909 899 812

EAST WEST BREWING COMPANY

The East West Brewing Co. was founded on the vision of bringing high-quality craft beer to the people of Vietnam and is now one of the country's leading microbreweries, having won multiple awards for its beers. They use only the freshest and finest ingredients, spanning the globe from the East to the West, never compromising on flavour or quality. Both their standard and speciality beers are constantly evolving as they are challenged to incorporate ingredients from all around the world. Taking pride in serving as a bridge between different cultures through their beer. 181 – 185 Ly Tu Trong Street, Ben Thanh Ward, District 1, Ho Chi Minh City.

Tel: +84 91 306 0728

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TÊ TÊ BREWING

Inspired by the idea of a traditional craft beer with a touch of the local culture and climate, Tê Tê Beer has quickly risen to prominence as one of Vietnam's premier breweries, known for the unfiltered nature of its beer, preserving all of its deliciousness.

A Saigon-based company co-founded by two Spanish brothers, a Maltese, and an American began as a personal project for four friends who experimented with small-batch brews on an improvised home brewing system all the while crafting a distinctive brand identity for their liquid masterpieces. After only five years, Tê Tê Beer has risen to the top of Vietnam's beer industry, with in-house production, distribution, and a beautiful bar in the heart of Saigon's busy tourist district. With over six unique beer flavours, shipped to over three hundred locations around the country and exported to Singapore and Europe. 186 Dang Van Ngu Street, Ward 14, Phu Nhuan District, Ho Chi Minh City. Tel: +84 77 470 7182

HEART OF DARKNESS

In 2016, a group of friends in Saigon established Heart of Darkness with the intention of creating Asia's premier craft beer brand. Inspired by the American craft beer scene and its never-ending pursuit of quality and innovation, Heart of Darkness produces over 100 new beers a year and has collected numerous medals in competitions around the Pacific rim. With two taprooms, one in Saigon and one in Singapore. Their beers are widely available in Vietnam and exported to Thailand, Malaysia, Singapore, Cambodia, Taiwan, Hong Kong, Finland and New Zealand. Heart of Darkness has a beer for every beer lover on the planet, thanks to its year-round line-up of core beers and its rotating lineup of speciality brews available seasonally. 31D Ly Tu Trong, Ben Nghe Ward, District 1, Ho Chi Minh City. Tel: +84 90 301 7596

BIACRAFT

When it first opened, BiaCraft Artisan Ales was just a little bar in District 2, but it quickly became known as the epicentre of Vietnam's craft beer movement. Although BiaCraft wasn't the first official brewery, it revolutionised the industry in significant ways.As a result of their group's quick success in District 2, they released a second location in District 3. One of the city's most popular destinations for craft beer aficionados, 1 Le Ngo Cat has become a landmark in recent years.The menu at BiaCraft features more craft beer options, both domestic and foreign, than any other establishment in Vietnam. A total of four further outposts of the craft beer bar and restaurants have since opened in various parts of Ho Chi Minh City.On hot and humid days in Saigon, locals and visitors alike seek sanctuary at BiaCraft, a beer oasis. 90 Xuan Thuy Street, Thao Dien Ward, District 2, Ho Chi Minh City. Tel: +84 28 3744 2588

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BELGO

If you're in Vietnam and you want to try some authentic Belgian beer and food, look no further than Belgo, the ideal craft beer brewery. To allow their Belgian brewmaster to craft true Belgian beers, they bought a brewery in Belgium and brought it to Vietnam, they imported ingredients from Belgium and used Belgian recipes, adding a little local twist to make it unique! The result is a variety of flavourful and well-balanced Belgian craft beers brewed in Vietnam, ranging from easy-drinking to complex ales, each with a distinct personality. Having three bars in the Saigon area and a beer distribution network that stretches across the Asian continent. The popularity of beers brewed in the Belgian style continues to rise among drinkers. 159A Nguyen Van Thu Street, Da Kao Ward, District 1, Ho Chi Minh City. Tel: +8428 3910 0485

FUZZY LOGIC BREWING CO

Fuzzy Logic’s story started in Saigon Vietnam in 2014. They were one of the early craft beer breweries on the Vietnamese craft beer scene and are viewed by some as pioneering the artisanal beer movement. Brewing American-style craft beers including, American IPAs, Blonde Ales, and Pale Ales.

Fuzzy Logic's pale ale, which is now recognised around the world, was only the country's second craft beer. Recently the brewer expanded its activities into the neighbouring country of Cambodia. Enlightened brewing for enlightened people. 08 Dang Tran Con Street, Ben Thanh Ward, District 1, Ho Chi Minh City. Tel: +84 90 964 05 68

7 BRIDGES BREWING CO

This multi-award-winning brewery was launched in April 2017 in Danang, Vietnam’s city of bridges. Producing a wide range of beers, from traditional pub ales to hefeweizens, pale ales, India pale ales (IPAs), stouts, and even experimental brews.

It's difficult for them to settle on a single aesthetic direction.

As a result, their beers reflect the changing of the seasons, the accessibility of unique regional ingredients, and the diversity of their customer’s tastes. In addition to their core range of beers (Dragon, Imperial, Beach, Sunset), they are constantly brewing beers and styles that excite customers. 15b/12 Le Thanh Ton Street, Ben Nghe Ward, District 1, Ho Chi Minh City. Tel: +84 97 732 64 78

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WINKING SEAL BEER CO.

In 2016, co-founders Brian Kekich and Mark Nerney sat down with a few drinks and came up with the idea for the Winking Seal Beer Co. They wanted to create magnificent craft beers, the sort that explodes in your glass like a perfect storm generated by the collision of atoms and art. Six years later, the visionary brewing crew behind some of Southeast Asia's most beloved craft beer, hard seltzer, and eco-friendly water labels has established a lifestyle craft beverage empire.This market leader produces many styles of beer, but some of the most popular are those brewed with traditional Vietnamese ingredients like lemongrass and dragon fruit. 50 Dang Thi Nhu Street, Nguyen Thai Binh Ward, District 1, Ho Chi Minh City. Tel: +84 28 4458 1350

ROOSTER BEER

Rooster Beers’ Founder Michael Sakkers, is another pioneering brewer focused on bringing quality craft to the ever-expanding draft beer market in Vietnam. Their core range includes a blonde, pale ale, dark, wit, IPA, and a pilsner.

Founded in 2015 with the idea of establishing a collection of light and easy-to-drink beers to appeal to the Vietnamese market, with a brand tailored to fit the Vietnamese culture.

As a result, Rooster Beer has developed easy-to-drink beers, hard sodas, and a variety of beers made exclusively for an assortment of different venues across the country. 40 Bui Vien Street, Pham Ngu Lao Ward, District 1, Ho Chi Minh City. Tel: +84 90 892 48 77

FIVE ELEMENTS

In Vietnamese philosophy, all things arise from five basic elements and always go through five states: Fire (Hỏa), Water (Thủy), Wood (Mộc), Metal (Kim) and Earth (Thổ). Five Elements has developed and brewed five different beers, each expressing one of the elements, with ingredients complimentary to the element and the beer. When choosing each ingredient, the ancient Vietnamese philosophy of Ngu Hanh is adopted. This ensures the interactions of each carefully selected ingredient are unified to find the perfect balance and harmony creating a well-balanced beer containing 100% pure natural ingredients.

Each of these beers contains traditional, rare, and treasured Vietnamese herbs which have been sourced sustainably across rural Vietnam. Combining such Vietnamese spices and fruits as cardamom, pepper, chilli, bitter melon, citrus fruits, and Mac Mat leaves, creating beers that are uniquely Vietnamese. Lot d, Road No. 3, Lien Chieu Industrial Park, Hoa Hiep Bac Ward, Lien Chieu District, Danang City. Tel: +84 91 826 47 85

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CLEAN E AT I N G , GREEN E AT I N G With a wheelbarrow full of plant-based ingredients more readily available than ever, there’s no better time to explore these bracing flavours. Trust us, you’ll hardly miss the meat.

1 0 2 e p i c u r ee av si ei at .ncaom m

Spring Plate with fermented cashew cheese Heralding the start of spring and the micro-seasons, this dish incorporates 14 raw and cooked spring vegetables with colourful leaves, cheese (made from fermenting cashew nuts with natural yeast). A plate of garden perfection indeed.

Grey Japanese paper dyeing plate from HULS.

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Spring Plate with fermented cashew cheese Serves 2 Prep time 48 hours fermentation + 45 minutes Cook time 1 hour cashew nut cheese 1kg cashew nuts, toasted 2g salt 6.6g honey » Soak nuts overnight in water » Blend nuts with salt and leave them overnight covered with cloth » Once done, remove the top layer and discard. Fold the honey in with the remaining layer. to assemble 1 baby spring onion, charred 1 pearl white onion, pickled 1 red radish, sliced fresh snap peas, halved 50g broccoli couscous (available from iherb.com) 1 heirloom tomato confit 1 baby carrot, yellow, sliced 1 baby carrot, purple, sliced 5 pieces of red vein leaves 3 pieces of nasturtium edible flowers 5 pieces of spinach leaves, picked 3 pieces of red endives 3 oxalis wood sorrel, green (available from Edible Garden City) » Assemble according to picture on page 73.

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Textures of Carrots with Yuzu Gel and Buckwheat This Japanese-inspired dish is served on a beautiful bespoke wooden dish to bring out the elements of the heirloom carrot – from root to stem.

Serves 6 Prep time 1 hour 30 minutes + 24 hours marination Cook time 1 hour 30 minutes white heirloom carrot tartare 200g carrots, grated 25ml sesame oil 25ml yuzu juice 25g minced shallots 3g red chilli, deseeded 10g Dijon mustard 10g capers, chopped » Mix all ingredients together and season with salt to your liking. » Strain off excess water from the mixture. » Finish with some olive oil for flavour. carrot purée 20g shallots, chopped 5g thyme 5g garlic 200g yellow carrots, chopped (available from Culina) 3g sugar 3g cumin powder » Sweat shallots, thyme, garlic till aromatised.

» Add yellow carrots and stir under low heat and cook the carrots till soft. » Pour the remaining ingredients and stir well. » Once the carrots are soft, blend them into a purée. pickling liquid for carrot slices 200g white balsamic vinegar 100g water 100g sugar 200g carrots, chopped » Bring all ingredients (except carrots) to a boil and then let it cool down to 30°C » Marinate overnight with chopped carrots. to assemble 1 baby yellow carrot, raw 1 baby white carrot, raw 1 baby purple carrot, raw pickled carrots 5 red vein sorrel leaves fried buckwheat » Assemble according to picture on page 75.

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Beetroot Dumpling This dish is a great example of zero wastage. Beetroot is sliced raw and compressed, while beetroot trimming is juiced down and made into a pickling stock. The skin is peeled, fried, then dried into a crumb and mixed into the cheese hazelnut praline filling.

Serves 10 Prep time 2 hours + 4 hours marinade Cook time 2 hours 30 minutes cheese filling 750ml milk 100ml cream 32.5ml lemon juice 10g salt » In a pan, boil milk and cream to 95°C. Then add lemon juice and let the mixture boil for 2 minutes. » Set aside for 15 minutes, allowing the curds to curdle up. » Once it is set, pour off the whey and keep the curd. Add more salt if desired and blend until smooth. beetroot pickle 200g white balsamic vinegar 100g water 100g sugar 250g beetroot, sliced » In a pot, bring all ingredients (except beetoroot) to a boil before cooling it down to room temperature. » Marinate the sliced beetroot in pickling liquid for four hours. » Wrap beetroot with cheese filling.

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yuzu ponzu gel 175ml yuzu juice 1 liter water 88g sugar 33ml white soya sauce 33ml mirin vinegar 25g agar powder » Pour all ingredients into a pot and bring them to a boil. » Boil for 10 minutes to dissolve the agar powder and stir well » Once done, pour the mixture in a tray and let it cool down before setting it in the fridge. » Place the chilled mixture in a blender and blend until it achieves a gel-like texture. beetroot dressing 1 liter beetroot juice 40g xanthan gum 10g salt 10g sugar 50ml olive oil » Mix all ingredients, except olive oil, together and blend. » Split the beetroot dressing with 50ml of olive oil and plate accordingly.

Large Rock plate from HULS.

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Brush ginsai Frame plate from HULS. Fork, stylist’s own.

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Tomato tartare with spring micro herbs Leverage on the different colours and sizes of heirloom tomatoes and turn them into a raw tartare. Tomato juice and trimmings are used to make clear tomato water. Optional: add dry and grinded black olives to form a black oil dressing.

Serves 2 Prep time 1 hour 30minutes Cook time 2 hours 30 minutes tomato jam 1kg Roma tomatoes 50ml extra virgin olive oil 2 sprigs of thyme 1 clove of garlic, chopped a pinch of salt » Set boiling water to blanch tomatoes, peel the skin off and de-seed them. Mash the tomato. » In a hot pan, add olive oil, thyme and garlic. Stir well and until aromatised, be careful not to burn them. » Mix tomatoes and cook them until they are completely dry, almost like a jam texture. tomato water 2kg Roma tomatoes 20g Oba leaves a pinch of salt 1 tsp fish sauce

» Cut tomatoes in small pieces. Mix all ingredients well and blend in a blender. » Once done, strain in a cheese cloth and season with salt and fish sauce to balance the acidity. black olive oil (optional) 200g of pitted black olive 100ml of extra virgin olive oil » Preheat oven to 160°C, dehydrate black olives till dry for about 40 minutes. » Blend with blender until smooth. » Before use, shake well. assembly raw heirloom tomatoes, peeled fried garlic chips fried shallot rings micro chives micro basil » Season tomato jam with salt and black pepper » Raw heirloom tomatoes can be cut according to shapes of your liking. » Assemble according to picture.

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Large Rock plate from HULS.

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Parsnip Cake with basil sorbet and burnt orange This plant-based dessert that incorporates a root vegetable (parsnip), a fruit (orange) and a herb (basil).

Tasty and refreshing? You got it.

Serves 8 Prep time 1 hour 30 minutes + overnight freezing Cook time 2 hours 30 minutes parsnip cake 38g butter 60g egg white 62g icing sugar 63g parsnip purée 10g corn flour 13g honey » Grease butter on a 12cm mould and place it in the chiller. » Whisk egg white slowly with all the ingredients. Make sure all the ingredients are kept cold. » Pour in the mixture into the mould. » Bake at 120°C for 10 minutes. basil sorbet 1 litre water 500ml glucose syrup 500ml simple syrup 225ml lemon juice 3 branches of basil leaves

» Mix all the ingredients together and bring to a boil. » Let it cool before placing the mixture into the freezer. » Blend in PacoJet before serving. burnt orange segments 1 orange » Segment orange and cut into pieces. » Torch the segments to have that burnt taste. orange curd 500ml orange juice 125g sugar 2.5g agar powder 10g gelatin » Boil all ingredients in a pot and let it set. » Once set, blend it to get a smooth gel-like texture. » Pour into piping bag to be used before plating. assembly » Assemble according to picture.

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GREEN MACHINE +

VIRGIN COSMO DE CURE +

PINEAPPLE & GINGER COOLER Refreshing, wholesome and thoroughly addictive, these colourful mocktails can be the life of any party.

GREEN MACHINE best paired with Parsnip Cake with Basil Sorbet and Burnt Orange.

200g coriander, washed 100ml water pinch of salt 30ml lime juice 200ml green apple juice » Blend coriander, then add water, salt and lime juice to blend further until fine. » Strain liquid from the blender to separate the debris. » Juice green apples to get 200ml of juice. rice crisps 1 cup rice » Cook rice with 4 parts water until the grains are firm. » Blend rice with water at 1:1 ratio. » Spread out rice on a tray and allow to dry overnight. Break into pieces when rice has dehydrated into a crisp. to serve 15ml soda green apple balls rice crisps » Mix green apple juice with corianderlime juice mix and soda, then serve in a high ball glass and garnish with green apple balls and rice crisps.

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VIRGIN COSMO DE CURE best paired with Beetroot Dumpling roselle syrup 400g roselle flower 200ml water sugar, to taste » Simmer roselle flowers in water to extract the colour and flavour for 25 minutes. » Sous vide roselle flowers at 60.5°C overnight. » The following day, add sugar to taste.

Strain the syrup for any debris, then chill until needed. rosewater 50g rose flower 500ml water » Simmer rose flower in water for about 30 minutes to get a concentrate of natural flavours. assembly 90ml roselle syrup 10ml rose water 30ml lime juice 15ml egg white » Fill up shaker with ice and give a few stirs to chill, discard ice. » Pour all ingredients into the shaker and dry shake it for 10 seconds. » Add in ice and hard shake for 10 seconds.

Double strain the mocktail and serve it in a martini glass.

PINEAPPLE AND GINGER COOLER best paired with Textures of Carrots with Yuzu Gel and Buckwheat.

500g ginger 500ml water 150ml organic Malaysian honey 120ml pineapple juice 30ml spicy ginger beer (available from East Imperial) ginger jelly candy, to garnish » Cook ginger down in water and honey for 20 minutes at 65°C until a syrup consistency is achieved. » Mix in spicy ginger beer, garnish with ginger jelly candy, then serve in a rock glass or tiki mug.

Green Machine Pineapple and Ginger Cooler

Virgin Cosmo De Cure

Concept ADELINE WONG Art direction and styling YONG WOEI NA Photos CHING Videography by TU JIE RUI Text VICTORIA LIM Recipes by ANDREW WALSH OF CURE Shot at CURE

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CHEF MASTERCLASS

Natsuko Shoji

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HAUTE CONFECTIONS Asia’s Best Female Chef 2022 Natsuko Shoji of Été forges the path ahead for female chefs in Japan and around the region.

BY PRIYANKA ELHENCE

E

arlier this year, Asia’s 50 Best Restaurants crowned chef-owner Natsuko Shoji of Été (Tokyo, Japan) as the 2022 recipient of the Asia’s Best Female Chef Award in their first ever pre-announced special awards. The restaurant ranked No.83 on the coveted list.

It has been a hard-won journey ever since Shoji’s interest in the culinary arts was piqued during her teen years after making cream puffs for a high school assignment. After graduation, she spent her formative years training under the highly acclaimed Hiroyasu Kawate of French-inspired Florilège (ranked No.39 in last year’s World’s 50 Best Restaurants).

In 2014, a young 24-year old Shoji ventured out on her own and opened a single-table restaurant and cake laboratory, Été, in the Shibuya neighbourhood of her hometown Tokyo, on a mission to become Asia’s Best Female Chef. Été is named after the French iteration of Shoji’s first name, meaning “‘summer child” in kanji, and is the inspiration for Shoji’s own style, dubbed “an inimitable cuisine inspired by meticulous French technique, Japanese flavours and an unmistakable taste for haute couture”. It has earned her international acclaim from renowned chefs, including René Redzepi and Ferran Adrià. A year later, Shoji transformed the modest tart shop space into a highly prized, four-seat, invitationonly restaurant, further raising her profile in Tokyo’s competitive dining scene.

In December 2019, Été expanded to a six-seat restaurant where Shoji welcomes diners into her exclusive eatery for an intimate and indulgent 10-course sweet and savoury tasting menu, showcasing some of Japan’s finest ingredients and seamlessly bringing together her fashion and food sense to create stunning creations.

The Fleurs d’été Signature Mango Cake

Ayu ( Japanese sweetfish) is reimagined as a taco; a sea urchin tart is presented with cured egg yolk and Jinhua ham; and savoury mille-feuille is filled with shallot mousse and gooseberry pickles, and topped with caviar. On the sweet side, Shoji draws inspiration from iconic fashion houses and designer handbags, culminating in signature black jewellery box cakes that show a deep appreciation for seasonality along with some of Japan’s most prized fruits. Whether it’s her strawberry cake inspired by Louis Vuitton’s Damier print, or the peach cake modelled after the distinctive stitching on Chanel’s Matelassé bags, each cake contains prized Japanese fruits such as Yuki Usagi strawberries from Saga, red Sakura Momo strawberries from Tokushima, or white Shimizu Hakutou peaches from Okayama.

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Guinea Fowl in Fen Zheng Rou-style, Roasted Chestnuts and Rice Powder

Shoji’s hard work and determination earned her the title of Asia’s Best Pastry Chef in 2020, bringing her one step closer to her ultimate goal, which she finally realised just a few months ago.

We spoke to Shoji about her culinary journey thus far and what winning the accolade means to her.

What made you combine fashion and food to produce elegant confections?

I’ve found that there are many similarities between the culinary and fashion worlds, as both heavily rely on craftsmanship. I make cakes using beautiful Japanese fruits. Having visited many farms, I’ve found that it requires the tireless work of farmers to grow these fruits. From day to night, they take care of the

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farm harvesting the fruits only once a year. For me, these Japanese fruits are like jewellery made with craftsmanship. I consider myself a craftsman, and I try to make every fruit shine with my technique.

Fashion is also based on craftsmanship. If you look carefully at an item of clothing, you can see how much work was put into it. A fashion designer can showcase their own worldview on a magnificent scale through their fashion collection. I would like to give the same impression to my customers. In that way, I’m inspired by fashion.

My restaurant interior is designed through collaborations with top artists, which changes seasonally. I believe that art pieces also require craftsmanship so I try to connect and incorporate different styles of artistry in my restaurant.

What were the challenges you faced when you started your journey as a chef?

Due to working long hours in the kitchen, I suffered a spinal disc herniation and needed surgery. Another challenge I faced was when I tried to get a loan to open a restaurant. I was just a young female and faced prejudice and discrimination because of my gender and age so I couldn’t receive a decent loan when I first started. My first shop ended up being a tiny room in an apartment.

What do you consider to be the key to your success?

I think success is not a stable state. It is quite ambiguous. Sometimes, I am told that I’m successful, but I don’t consider myself so. Success is a result of self-discipline. It is important that every time I achieve one goal, I set a higher aim to reach the next goal.

What does winning this latest award mean to you?

Being named Asia’s Best Female Chef was one of my goals, and I’m so happy and honoured to have achieved that. However, I did not achieve this alone. It was with the great help of my staff, guests, and my mum who have supported me from the beginning so I am very grateful to them. I see this as a great opportunity to show the world my new and unique strategy of combining fashion and gastronomy. There aren’t many female chefs in Japan, so I hope to be a role model to them, and give them hope that they can achieve anything they set their mind to.

What are your insights on the future of food?

I’d like to see more restaurants with a small number of seats, like my restaurant! This would be an interesting movement for me.

What can be done to encourage more female chefs to join the industry?

It is important to let the world know that, if you create a masterpiece, you will eventually get acknowledgement, regardless of the size or location of your restaurant.

Even though I faced many obstacles as a female chef, I am proud to have proven people wrong by racking up achievements. Next, I hope to encourage more female chefs to join the industry by striving to gain recognition on a more global scale.

Peach Cake, in collaboration with Tomo Koizumi

Grilled Oysters, Caviar, Japanese “Seri” (water dropwort) and Noodle in Oyster Consommé

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SEASONED

BY TIME

Fermented strawberries and lacto-fermented Jerusalem artichokes – executive chef Steve Lancaster takes a bold approach at his first restaurant Poise, an intimate space where he reinterprets European classics using Nordic fermentation techniques.

BY PRIYANKA ELHENCE

Putting the final touches onto the Caviar dish

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CHEF MASTERCLASS

M

any chefs start out by working their way up the kitchen ladder. Executive chef Steve Lancaster nailed the brief perfectly, working as a dishwasher in a pub at 13 years old before building up an impressive resume by working at several Michelin-starred establishments around the world and honing his talent.

Not only was Lancaster part of Singapore’s twoMichelin-starred Saint Pierre team for three years before going solo with his first restaurant, Poise, but he is also an alumnus of the prestigious The Fat Duck in London and Oaxen Krog by Magnus Ek (one of Sweden's most influential chefs) in Stockholm.

Lancaster says it was the latter that had a huge impact on his career, as he spent years working with leading Nordic chefs for an in-depth understanding of the inventiveness of New Nordic cuisine, its deep connection to the land and people behind every ingredient, and a distinct freshness and balance in every dish. Indeed, a wall of seasonal ferments sits across his open kitchen, transforming ingredients through natural methods of preservation into his final creations across degustation menus. epicurevietnam 119

Marron

Now, despite sourcing prime ingredients from Europe and Japan for his produce-led cuisine at Poise, the 33-year-old Briton has already carved out a name for himself with the ability to transform even the most humble of ingredients into something original without any pomp and show, and letting his creativity take centre stage.

Modern European dishes with strong Nordic connections are showcased at the restaurant, celebrating nature and paying a tribute in equal parts to Scandinavian culinary culture as well as his British heritage. Behind each of his dishes are myriad techniques applied in Nordic cuisine, including fermentation, ageing and pickling – all to create a different dimension to the natural flavours of the produce.

Thanks to a firm foundation in sophisticated haute cuisine techniques and a palate for purity and balance in flavours, Lancaster’s calling card is reinterpreting classics into new but familiar creations, offering a menu that is full of flavour and well-rounded from the hits of fermentation, but without any cloying richness.

Here, he shares his favourite ingredients to ferment, and why humble produce such as the potato can still surprise people.

What makes you identify so much with the Nordic cooking techniques that you predominantly espouse in your kitchen?

The techniques have changed the outlook of the cuisine which I grew up with. Besides making nonseasonal ingredients available throughout the year, the use of fermentation, pickling and preservation techniques adds new depth to the rather heaviness of European cuisine.

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Executive chef Steve Lancaster

What are some of your favourite ingredients to ferment and pickle that most chefs don't do?

My personal favourites to ferment include potatoes, white asparagus and strawberries. That said, I wouldn’t think that I am reinventing the wheel here. Fermenting is an age-old technique used by cultures all around the world – every ingredient out there must have been fermented by somebody at some point in time!

Have you made any mistakes that actually helped shape and propel your career and skills as a chef?

I actually moved to Sweden with the intention of opening a restaurant. That fell through really quickly, so you could see it as a mistake of sorts. But that also led to a critical move in my career as I ended up working with Magnus Ek who taught me so much about the New Nordic food scene.

Which chefs inspire you and why?

Clare Smyth, chef-patron of Core in London, and the first and only British female chef to hold three Michelin stars in the UK. Her ability to use humble ingredients and turn them into spectacular dishes is a demonstration of pure skills and creativity.

What are some of the new creations diners can expect at Poise?

We are heading into autumn, so you can expect interesting flavour combinations like mushroom and dark chocolate for dessert, and some lovely seasonal produce like barbecued hispi cabbage and lactofermented Jerusalem artichokes. We’ve got a lot more excitement on the Autumn Menu, so why don’t you come and see?

Which dish are you most proud of?

Potato Miso. It is amazing how many people are so surprised by how unique and good it tastes. It is an everyday ingredient but the fermentation process created many layers of flavours in it, and I love how many guests are amazed by its complexity and deliciousness.

Uni

What do most people not know about Steve the chef, and Steve the person?

Steve the chef is one of the most stubborn people you will ever meet. I don’t compromise on anything, unless I have absolutely no choice. Steve the person uses less hair gel than most people think I do. I also have a dry sense of humour.

Sum up your culinary vision in one sentence.

Creating elegant yet balanced food with a rocking atmosphere.

Pigeon

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CHEF MASTERCLASS

A DAZZLING DEBUT

Singapore’s Michelin Guide Young Chef Award winner, Louis Han of Nae:um, recounts his culinary journey, his recent win and plans for the future.

BY JULIA SAM

A

t just 32 years old, chef-founder Louis Han of the newly minted one-Michelin-starred Nae:um was crowned winner of the Michelin Guide Young Chef Award 2022.

It is an accolade given to a chef under 36 years of age who is working in a Michelin-starred restaurant and displays exceptional talent and great potential.

“My team and I are putting ourselves under a lot of pressure to keep up with the standard expected of a Michelin-recognised establishment,” shares Han. “While we continue to take pride in what we do, we now feel a deeper sense of responsibility to deliver a memorable experience to our guests.”

The Young Chef Award is by no means a simple honour. It is supported by Swiss luxury watchmaker Blancpain which believes that haute horlogerie shares the same values – an attention to detail, creativity and discipline, among others – as the world of nouvelle cuisines. The Young Chef Award propels the Singapore food industry and drives young chefs to push their culinary limits. When probed for his thoughts about his admittedly huge debut year, Han elaborates that he hesitates to call it a “success” given that Nae:um is only a year old.

“When I was a young boy, I could only dream of working in France – the home of the Michelin Guide,” reminisces Han. “I made it a lifetime goal to receive a Michelin recognition, so it feels extra special to have won the Young Chef Award in the same year my restaurant received its first star.”

Han’s interest in cooking was honed as a bright-eyed teen when, without his family’s knowledge, he applied for culinary school and passed the entrance exams. Needless to say, his choice was met with protests by his Asian family. Everyone had teemed with hopes for Han, the only son of the household, to become a scientist.

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“I’ve loved science since I was young. The process of creating and inventing things have always fascinated me. One day, as I was watching a cooking show on television where the chef was creating a new dish, I realised the similarities between cooking and inventing. It’s really all about science—measurements and innovations. I grew interested ever since,” shares Han. Now, through the 28-seater Nae:um in Telok Ayer, Han is proclaiming a heartfelt ode to the gastronomy of his home city.

His grandmother’s secret recipe for gochujang, his favourite somyeon dish from his childhood, and the different types of kimchi that he makes all form his nostalgic episodic menus.

“Anything and everything inspire me. Nae:um is all about memories,” says Han. “Sharing more about fine Korean cuisine was what drove me to open the restaurant, and I am happy that more people are becoming aware of our cuisine.”

And perhaps his boundless zest is what makes Han so worthy of prestige. “I’m very restless in life. I do my best because I don’t want to regret anything in case something happens to me tomorrow. I’m always aggressive in achieving my goals, and I’m constantly in competition with my past self.”

The future is more than bright for Han as he continues to plan, dream and do. For now, though, Han says with a laugh, “The next big thing is to get through my wedding in Seoul this October!” epicurevietnam 123

EPICUREAN PROFILE

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REVOLUTIONIZING PRODUCE CULTIVATION

in Vietnam

The daughter of an Australian coal miner has developed a novel method of vertical farming and is now using it to establish a business in Vietnam.

One Dutch investment firm estimates the company's potential worth at $1 billion. Produce grown in this cutting-edge vertical farm emits zero nett greenhouse gases and does not contribute to fertiliser or pesticide pollution. Epicure sat down with Lyndal and discussed how You and your loved ones can eat the healthiest, most sustainably sourced food possible while simultaneously doing your part to protect the planet.

Everyone is talking about agri-tech as a trend. So how has Orlar implemented Agri-tech differently from others?

Talk about Agri-tech is widespread. This is mostly supplydriven. For instance, LED light efficiency is improving. Investors have used the tech a lot because of this. Such sophisticated tech can raise vegetable prices beyond customers' means. This cost is mostly energy use and intensity. When energy prices are high and demand is high, it's hard to operate cheaply. Investors love apps, lights and big words.

In these very expensive technologies, energy is used in the form of climate control, fertilizers, imported growth media that is wrapped in plastic and energy for pumping water. The growth substrate can often end up filled with plant roots and fertilisers before it is disposed of in a landfill as waste. This supposed “high-tech” can often be very wasteful- and the consumer just doesn’t understand why the price is so high. However, we have developed demand-driven technology. We aimed for the lowest possible price point so we would have a total market of billions of people in SE Asia. Our objective was to develop the most sustainably intensive technology and not the most energyintensive technology.

We control plant growth by allowing it to deal with stress in an improved way and minimizing energy use. Not by using so much energy, the plant doesn’t feel stressed. The important part here is by improving the plant we also improve its shelf life dramatically. We have products that last up to one month after the consumer purchases them and that is well-proven. We are

very good for the environment and very good for the consumer at the lowest price possible. Orlar uses very little energy to operate. In our case, the highest tech uses the lowest energy.

That’s smart-tech.

Developing agriculture in a country with a rich agricultural culture like Vietnam, what advantages and disadvantages have you met?

The Vietnamese love the product and are aware of the challenges we have had to overcome to bring such high technology here.

The Vietnamese farmers are aware of the cleanliness and zero pesticide risk we pose to them as workers. epicurevietnam 125

The young Vietnamese graduates see Orlar tech as the kind of technology they want to work with. World-class and we expose graduates to incredible experiences. We produce a product that is only 10% of the cost of imported and by reducing imports it is very good for the Vietnamese economy.

Can you clarify how Orlar has created the world's most efficient food production technology?

Orlar produces the cleanest, longest-lasting, highest-quality vegetables in Vietnam, an emerging economy. In thousands of tests, we have no residues, no nett glasshouse gas emissions, and high-intensity production in small areas with almost no energy use.

Raising capital for a business has never been easy for female entrepreneurs. How did you guys do that?

Deep tech funding raising is our hardest task. Investors choose fintech, social media, and gaming apps or investment. We're talking to various investors but can't guarantee success. We're not concerned as we execute. We are prepared to scale organically from a wonderful little firm with amazing tech. The hardest part is finding investors who want us to succeed from the start and don't disagree with us on business strategy. Many investors will "discount" us to acquire a nice position.

Especially when women founded and operate the firm. 7 of our top 8 employees are women, and 90% of the company is female. Statistically, only 5% of startup enterprises funded are women founded. We execute despite this dreadful statistic. As we deliver, investors want in, but we have become selective. Despite the difficulty, we continue to execute for Vietnam’s people, our customers, and all our stakeholders. We will never stop because our vision is too huge and our impact is so enormous access to 126 epicurevietnam

capital is only part of developing a successful business. We will continue to fight to maintain our vision. We are in many talks now to licence our tech so we don’t need others capital.

Why did you choose Vietnam, specifically Ho Chi Minh City, to start your sustainable agribusiness project?

My PhD was in pesticide fate and transport in the environment and I did a Post-doctoral appointment in pesticide residues in the food supply chain. I then worked in GHG emissions and abatement in mining for many years. Climate change is real and it is impacting places like the Vietnamese Mekong Delta faster than anywhere else in the world. Or we are one of the top 3 impacted regions. As an emerging economy with a high growth rate, Vietnam may see significant GHG emissions from

But we refuse to believe people are anything but good. We know when we put people on videos and in news articles they get offers to work elsewhere with big corporations and we can’t afford to match wage offers. But the people who stay are worth it. We have moved from a merely capacity-oriented interview process to developing talent for the best people committed to our vision. We focus on developing good people. And those people who moved from seasonal wages to full-time employment with accommodation and education incentives stay and we love seeing them develop. We are joyous when we see that. And investors don’t see that on a balance sheet and sometimes we just have to say “this is our priority in gender equality and career advancement and we are here for the long haul and investors will come along when the time is right”. It's often a cliché that your people are everything. At Orlar we live and breathe it. sometimes we don’t get it right we admit, but it’s better that we put all our efforts into trying. We sleep well at night. importing clean food. My desire was to provide the cleanest food possible to reduce cancer risk in the community due to food consumption and make it inside Vieetnam.

Your background (Sydney Uni PhD in environmental chemistry and a post-doctoral fellowship on pesticide residues in South-East Asian food chains) is your biggest strength when starting a business in Agri-tech?

Our women's greatest strengths are passion and determination.

My wife Amanda Cornelissen is the best horticulturist and our largest asset. Building a great business requires attention on production. We hire the finest, but Amanda hasn't always received the best support. Ms Ngan Mai from Long An has been with us the longest, and as she develops, we observe her great strength and tenacity. Our CEO, Jacquie OHara, keeps the business moving. Sales leader Ms Ha Nguyen has worked hard every day to improve client connections and promote new sales.

Our accountant Ms Tho works very hard. Cass Gardner invests in Brand, Marketing, and Sales. My main strength in beginning and growing the firm is that I focus solely on finding the best people that share my vision. Of course, they are all better at what they do than I am.

How do you predict the potential for the development of Agri-tech in Vietnam?

This time is very exciting but it will take a lot of investment and government policy will have to support it. the policies will need to filter down to the Provinces. At the end of the day, Vietnam will suffer the most from climate change and Automaton of Industrial processes. We need technologies that help the farmers adapt to climate change or farming communities will be adversely affected. I know Vietnam can be working with the Australian Govt and through ACIAR we are one of the biggest contributing countries for development and have been for 50 years. I am incredibly proud of Australian history here. Long before Vietnam started its meteoric rise as an economy Australian assistance was here. Our Consul General in HCMC is Ms Sarah Hooper and she is constantly asking for advice and support for Vietnamese farmers. We will always step in and offer any help we can with any support required.

Orlar is committed to growing people besides growing food. How did the company do it?

Our hardest challenge. In order to grow people we need to know what they want inside their culture and we, unfortunately, don’t always get it right. We try as hard as we can. We always put our people first and often to our own detriment. As an example, when most companies were removing people due to COVID we kept them employed and we lost a lot of money and equity dealing with it. epicurevietnam 127

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

BIODYNAMIC WINES SUSTAIN MOMENTUM Wine lovers are starting to wake up to environmental protection issues, and the wine industry is taking notice. By adopting farming techniques dating back a century or more, environmentally friendly wine production integrates the treatment of vineyards as unified, interdependent ecosystems.

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ver a century ago, Rudolf Steiner, an Austrian philosopher and beekeeper, conceptualised biodynamics – a single self-sustaining ecosystem, built on wildlife biodiversity to the natural materials, soils and waste management practices, condemned the use of chemical fertilisers and pesticides in agriculture, composting and planning according to the biodynamic cycle. A complete holistic principle and approach to farming.

Biodynamic farming is about relinquishing control; it incorporates energies not just in the soil but also in the cosmos: how the moon influences the tides and how the stars and planets all play a role in the energy cycle of which we are a part.

Biodynamic wines are made all over the world. Many are certified by Demeter International, a non-profit organisation that awarded its first "biodynamic" label in 1928. No synthetic chemicals, including the majority of pesticides and herbicides, may be applied to vines during the certification process, nor may acid, sugar, or enzymes be added to wine during production.

Consumption of biodynamic wine is now driven less by a personal taste for flavour and quality and more by a commitment to transparency. It's not the wine itself that matters most when a modern wine drinker walks out to buy a bottle, but rather the ideals they bring with them. Concerned with climate change, recycling, and organic food, modern wine lovers are frequently

on the hunt for anything that aligns with their moral compass, including the practices of their favourite vineyard. Natural, ecological, and even organic are not enough of a pull for some people, so they go to biodynamics instead. Biodynamic farming is the greenest of the green. In terms of protecting Earth's natural resources, it's unparalleled. Biodynamics emphasises not taking anything out of the living system, in contrast to organics' focus on what isn't added to the soil (chemicals, synthetics, etc.). epicurevietnam 129

People who practise biodynamic viticulture and winemaking hold the view that all life on Earth is intrinsically linked to the planet's soil and the cosmos above it, and that we must do everything we can to minimise disruptions to this delicate balance. Taste alone cannot determine if a wine is excellent or terrible; morality and ethics also play a role. Tides and other effects of the moon's gravity on Earth are what we term "lunar patterns." This can significantly affect the development of plants and other creatures. Vine pruning and wine bottling are two practices that biodynamic farmers time according to the moon's cycles because they believe the two are inextricably linked. All the various tasks, from planting, and pruning, to harvesting, are regulated by a special biodynamic calendar, Dividing days of the calendar into four categories: Root Days (Ideal days for pruning), Fruit Days(Best days for harvesting grapes), Flower Days (Leave the vineyard alone on these days) and Leaf Days (Ideal days for watering plants) And it is a method of cultivation that is fast gaining popularity among wine producers globally, as an increasing number of consumers desire organic wines and are willing to pay a premium for them.

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The question asked regularly about Biodynamic wines is, do they taste better? And do the approaches create superior wines compared to standard winemaking techniques?

For those who have bought their favourite wine as a moral investment, as if buying it means supporting sustainable agricultural practices and if you're a health-conscious consumer who prefers to buy products with similar values, you’re probably going to enjoy drinking that wine. However, if you are selecting wines based on their aroma, taste, and appearance. In such case, consider the following information, which is essential reading for every vino connoisseur.

To begin, the highest quality grapes should be utilised, as they would be for any high-quality wine. The grapes used to make biodynamic wine are farmed according to those tenets.

One must cease thinking of a vineyard as a distinct piece of land built particularly for cultivating grapes and instead regard it as a component of the planet and the solar system. Biodynamic farming principles prevent the use of synthetic herbicides and pesticides in the vineyard and no synthetic agents can be used in the grape growing process. Plants like dandelions, nettles and yarrow are allowed to grow naturally on the land in order to improve soil fertility. Animals also help to fertilise the vines by using the manure of livestock. Beehives and permaculture gardens are common sites around biodynamic vineyards.

The absence of modern agricultural mainstays like chemical fertilisers, copper-based sprays, and mechanical manipulation has led to decreased grape output. However, with the implementation of biodynamic agricultural practices, the biodiversity of the ecosystem promotes fertile soil, robust vines, and the finest quality grapes the land can provide, with more refined flavour.

To produce their vino, biodynamic winemakers adopt a very holistic approach to the winemaking process, adopting the biodynamic calendar to dictate when planting, irrigation, and harvesting should take place. Everything you taste in your wine was a part of the natural winemaking process; no chemicals, pesticides, or herbicides were used in the growing phase, and no artificial ingredients were added after harvest. Fermentation can only occur using naturally occurring yeasts, and acidity adjustments cannot be made during the wine-making process.

Many experts believe there are also discernible flavour variations between conventional and biodynamic wines When

you drink a biodynamic wine, you receive a true taste of what the soil and the grape vines have to give, as opposed to a wine that has been changed artificially to appeal to the largest potential audience. The region's terroir is expressed more precisely.

Wines made using biodynamic farming practices may seem "strange" at first because of the unique way they are made, and may not taste or look exactly like conventional wine.

Biodynamic wines also range greatly in their degree of clarity, because neither fining agents nor filters are allowed to be used during production. And because they lack artificial or synthetic ingredients, they have a delightfully "funky" fragrance.

Biodynamic winemaking has lately been embraced by a number of prominent vintners, which is not unexpected considering the style of wine's continued popularity among contemporary consumers. Creating wines that are not only more complex and nuanced than their conventional counterparts, but also more captivating and pleasurable, and which are frequently regarded as well-balanced wines that age just as well as traditional wines.

Biodynamic calendars aren't only for wineries. Some say it can tell when to drink a fine bottle. According to Natural Merchants, many advise avoiding drinking wine on root days, when it has a more muted, earthy flavour and fruity aspects are difficult to detect. Leaf days are also bad for wine. According to the biodynamic calendar, wine tastes fruitier and more lively on fruit days. Flower days are a good time to consume fragrant whites like Riesling.

However, you don't have to stick to this schedule if your birthday falls on a root day, you probably won't regret opening that rare bottle. However, comparing the wine's flavour on different days might be an intriguing experiment. epicurevietnam 131

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

NFT WINE CLUB Where Wine Lovers Enter into Metaverse & Blockchain

With the intention of extending the concept to cultivate a community where wine lovers, luxury, metaverse, blockchains, and collectibles meet real life, NFT Wine Club carrying the vision to become the largest NFT Wine Club in the world. While sharing fine wines, NFT collections, exclusive content, insider perks, resources, and access to annual vineyard festival.

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he latest trend sweeping the internet has catapulted into something much greater and is quickly becoming an instrumental part of popular culture. While big named brands are beginning to join the #metaverse revolution, digital industries are taking it a step further, and non-fungible tokens or NFTs are now expanding into the wine world to bring communities together for the love of technology and grapevines. As an innovative tool for effective marketing, the NFT Wine Club offers exclusive access to those who want to participate on a higher level.

As NFTs continue to take hold of technology, the NFT Wine Club is extending the concept to cultivate a community where wine lovers, luxury, metaverse, blockchains, and collectibles meet real life. With access to an exclusive NFT vineyard, including vine ownerships, games, and educational workshops, founder Brett Hudson is pioneering a new normal for the wineries of tomorrow.

The most recent online craze has swiftly evolved into something far bigger and is now an integral component of mainstream society. Non-fungible tokens (NFTs) are spreading into the wine industry to unite people who have a passion for both technology and wine. This comes as well-known businesses are beginning to join the #metaverse revolution. The NFT Wine Club is a unique marketing strategy that provides premium access to a select group of consumers.

The NFT Wine Club is expanding the concept to construct a community in the real world that brings together wine connoisseurs, luxury items, the metaverse, blockchain technology, and collectables as NFTs continue to establish themselves as the preeminent form of digital asset exchange.

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With access to an exclusive NFT vineyard, as well as vine ownership, games, and instructional courses, creator Brett Hudson is establishing a new standard for the wineries of the future. Currently, NFT Wine Club has 3,600 actual vines in Napa, California that are connected to a digital NFT. People may participate in a new inclusive economy by bridging the creativity of NFTs, cryptocurrencies, and wine, arguably the greatest trio ever paired.

The NFT Wine Club has made the option to purchase a grapevine in Napa, California more accessible than ever before.

This community gives real-time leads to people interested in marketing their NFT wine company and an immediate path to success for its members.

Members are paired with a mentor coach who guides them through the marketing system and provides them with the most recent strategies about social media, wine education, and sharing at no additional charge. Members of the NFT Wine Club may not only feel confident in their decision to join the club since it is led by an active and experienced coach, but they also have the unique option to retire while earning residual income for the rest of their lives.

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Members are able to revolutionise technology in ways that have never been seen before because they are able to hold on to their NFT, which is related to something that is as luxurious and opulent as wine.

This wine community provides an outlet for those whose lives revolve around the rapidly evolving world of cryptocurrencies and NFTs, allowing them to put their knowledge to good use while also satisfying their passions. Members of the NFT Wine Club have the ability to earn more tokens, learn about forthcoming NFTs, and drink in a wine bar constructed within the #metaverse, among other privileges.

This vineyard, which is located in a location that is unlike any other winery, gives the impression that it has no confines. It should not come as much of a surprise that wine is enjoyed by a large number of people; but, just consider how thrilling it would be to influence the development of vineyards and the practise of wine collection.

Investing in this industry has been increasingly popular, and the complementary relationship between grapes and NFTs gives a rationale for driving up the floor price. It has been established that wine is a top-tier resilient asset, and now a whole new group of individuals may join this new cutting-edge investment technology by becoming members of the NFT Wine Club.

There are two different levels of membership: Genesis, which costs 1.5 Ethereum (S$2,700) and provides access to Club dVIN's utilities; and Global Insider, which costs 3 Ethereum (S$5,400)

and provides invitations to global wine events, on-site winery events, and 24/7 concierge service. Both levels of membership are available. In addition to access to headline events, such as regular tastings and club dinners held in cities such as London, New York, Hong Kong, and Singapore, as well as backstage access to wine and cryptocurrency events held all over the world, club membership grants wine traders access to additional functionalities.

Bottles that use the dVIN platform come with a Digital Cork NFT already installed. These digital corks, just as the alcohol NFT platform BlockBar, give evidence of legitimacy that can be verified by third parties. Investors will have better time monitoring cycles, scarcity, and consumption rates for certain bottles now that all transactions can be tracked. Tokens are only destroyed after a bottle is used, so winemakers may utilise them to earn a royalty on subsequent sales.

There are 5,000 memberships in total (4,500 for Genesis and 500 for Global Insider), the majority of which became available on June 26 during the club's public debut. As with other NFTs, membership is freely transferrable; you may sell or give it to others (it can appreciate in value if demand is high, or the value of Ethereum rises).

By becoming a member of the Club, prospective customers have the opportunity to gain access to a variety of exclusive opportunities, such as privileged access to Launchpad drops, tours to prestigious vineyard estates, and access to WBC events held all over the world. En Primeur allocations, Wine tasting individual support (both physically and virtually), Exclusive discounts on BTC Wine, Preferential storage, Wine Asset Management, Exclusives unicorn wine sales, and the WBC Metaverse are some of the other benefits that are available to members.

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

MODERATION IS THE NEW GAME IN TOWN The zero-proof cocktail culture is no longer a trend; it’s a worldwide movement worth billions of dollars.

BY NIMMI MALHOTRA

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“I

t’s not just about getting drunk anymore,” says Rusty Cerevan, bar manager at Manhattan, Regent Singapore. In his 17year experience behind the bar, Cerevan has seen it all – from booze-filled nights to the current no- and low-alcohol craze.

You could be excused for thinking that this trend, often dubbed the “sober curious movement”, is a Covid-years development that will fade away as people bounce back to their normal life.

But that’s not the case. The pandemic years have fueled them with bar closures and the simultaneous self-care and health movement – but now that our lives are back to normal, it refuses to recede.

Attributed mainly to the millennials, the “sober curious” is an affectionate moniker for those who have given up on alcohol or are mindful of their intake and drinking much less of it. According to IWSR consumer research (a leading research body on the global beverage alcohol market), more than half (58 percent) of no- and low-consumers report that they choose to switch between no/low and full-strength alcohol products on the same occasion.

Cerevan, however, chalks up the trend to a broader demographic. “I don’t think it’s only millennials,” he says. “Young people do it because it’s trendy. The older people do it because it’s healthier.”

At 1920s-inspired Atlas, newly minted head bartender Lidiyanah K or “Yana” has also witnessed an increasing request for non-alcoholic drinks over the

last five years and she is not referring to the cloying Shirley Temples and sodas. The city’s high-end bars are delivering well-crafted zero-proof cocktails with premium products, and keeping pace with the topnotch quality cocktails they are renowned for.

Clients who ask for them, Yana says, range from teetotallers, expecting mums, people taking a break from alcohol or professionals who want to appear to be drinking with their clients.At the same time, as a millennial herself, she is noticing a change of attitude.

Abstainers are no longer termed “lame” or “outcasts.”

Instead, they are hailed with “respect” from their peer group for exercising self-control.

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THE RISE OF NON-ALCOHOLIC COCKTAILS

Both Cerevan and Yana credit the non-alcoholic spirits for this proliferation of drinks, like Seedlip and Australia-based Lyre’s which have a wide range of products. “You can truly build an entire bar with them if you want to,” says Cerevan.

Lyre’s founder, Mark Livings, created the range when he saw a gap in the market for non-alcoholic versions of drinks. “We launched with 12 non-alcoholic spirits that were designed to work just like the original.

Simply by reaching for a different bottle, you could make a non-alcoholic version of a drink you want,” he says. Its portfolio includes the basic building block of classics like Absinthe, Orange Sec, Triple Sec, Dry London Spirit (which mimics gin) and more. Since Lyre’s launch in 2019, the range has expanded to 18 spirits. “We cover around 98 percent of the cocktail list of the world’s most popular 50 cocktails,” he adds.

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The Lyre’s range is created by blending natural essences and extracts – flavour and compounds that mimic the spirit or the feel of it, especially that ethanol bite. He explains, “Clearly, we can’t recreate a powerful solvent like ethanol in a beverage, so we turn to the natural world, and we use a number of things like white, black and Sichuan peppers, menthol and ginger.

There’s no shortage of ingredients that we’ve explored to help us synthesise that bite within the beverage.

The price tags reflect a chunk of this “bite” as well.

Zero-proof spirit-based cocktails are listed for $21–24 at top-end bars, whereas alcoholic cocktails are priced around $25–$28.

There is a valid argument around the difficulty and labour-intensive process of extracting flavours from botanicals and replicating them in a water-based distillate. Alcohol carries the flavours much better, and water requires twice the effort. Also, these spirits are made in small batches, increasing the cost of production. (On the other hand, zero-proof spirits are exempt from the debilitating Singapore alcohol tax.)

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Still, consumers are willing to pay and the category is growing. IWSR found that no- and low-alcohol drinks across key worldwide markets are valued at just under US$10 billion, and are predicted to grow by eight percent next year compared to regular alcohol growth of just 0.7 percent.

Livings concedes that with time, costs will come down. “As we achieve economies of scale and competition increases, efficient producers are rewarded and inefficient ones fall away. This is a natural progression of any industry on the way through.”

Vivien Pei, vice president of the Singapore Cocktail and Bar Association notes that there are more players in the international markets that have not yet marked their presence in Singapore bars such as Diageo’s Tanqueray 0.0%, the alcohol-free sibling of the gin brand.

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SINGAPORE THRIVES

Pei also observes that Asia, particularly Singapore, has embraced the trend more wholeheartedly than Western markets because “a lot of Asians couldn’t drink alcohol.” She believes this is a great opportunity for them to be included in the bar culture.

Asia’s “cocktail capital” status works in Singapore’s favour as well. She says that because the upscale bar scene is still young and growing, there have been fewer rules to follow. “London and New York often stick to the similar format of the hotel bar or a classic cocktail bar, whereas Singapore, being a new market, didn’t inhibit the bars to express themselves.

The shift is reflected in Singapore bar menus where the booze-free cocktails take center stage and in front of the book. Atlas’s new menu, Sense of Place, lists four zero-proof drinks; Manhattan offers six. Other bars on the island offer a range of low or no ABV options – all crafted with just as much care as the alcoholic counterparts.

Creativity is on the rise with aesthetically pleasing zero-proof cocktails, drinks without any zero-proof spirit base, and even food-pairing menus offered by

the likes of La Dame de Pic at Raffles Hotel Singapore.

From the drinks selection, take note of the Crown Utama at Atlas, where Yana mixes chardonnay grape verjus, peach oolong tea, citrus skin syrup and soda; or Guimaras from MO Bar, which offers the option of adding rum to the deliciously layered tang of mango tepache and tamarind.

One of the finest examples of zero-proof spiritbased drinks comes from Manhattan – Peas and Love uses Seedlip Garden as its base and enhances the drink with the herbal palate of green peas, cucumber cordial, lime and basil. It almost mimics its alcoholic twin, also called Peas and love, in look, colour and flavour.

“Five years ago, zero-proof drinks were not even a thought,” says Pei. Well, five years on, people like Livings are predicting that the bar menu is going to look very different again. He says, “Even though it represents 10 or 15 percent of the menu, they are deriving up to 30 percent of their sales from the nonalcoholic cocktail menu as a total share of cocktail sales. So clearly, there’s more room for the category to grow. We are at the very beginning of this trend, and this trend is gathering speed.”

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CELLAR CHOICE

CELEBRATE WITH LUXURY BUBBLES

A selection of the world’s finest Champagnes fit for royalty.

CHAMPAGNE AVENUE FOCH OpenSea is now selling a unique Magnum bottle as a network-based token (NFT) for 2500 ETH, making it the most expensive bottle of Champagne in the world at $2.5 million USD. This one-of-a-kind Champagne Avenue Foch bottle with NFTs is designed by the Bored Ape Yacht Club artist. Shammi Shinh, a British entrepreneur known for creating luxury wine and spirit brands such as the world's most expensive champagne, collaborated with the artist who illustrated the Sneaky Vampire Syndicate NFT to break the record for the world's most expensive champagne. Champagne Avenue Foch is made from 100% Premier Cru grapes at the family-owned estate Allouchery in Chamery. Allouchery is well-known for pressing its grapes on presses that have been in the family for generations. This one-of-a-kind bottle features artwork from NFT collections worth over a billion dollars in sales. Nothing short of a masterpiece, encrusted with diamondcut Swarovski crystals and pure pewter inlaid in the design. It is believed that because it is sold as an NFT, it will be traded a few times in the marketplace until the physical bottle reaches the correct individual who will HODL (Hold On For Dear Life). The buyer must burn the NFT in order to acquire the real champagne bottle.

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THE BOTTLE OF LE CHEMIN

BUGATTI BOLIDE ƎB.03 EDITION

BY CHAMPAGNE CARBON

The American rapper and actor 50 Cent has launched an official Champagne brand. Le Chemin du Roi translates to The King's Path, and each bottle is adorned with a 14-karat rose gold-plated symbol of the monarch. This champagne is worthy of royalty. This brilliant rose Champagne Chemin du Roi Rosé is produced from grapes sourced in some of Champagne's best vineyards.

The crisp and silky bubble has matured for more than four years. Immediately following harvest, grapes are crushed in vineyard press houses. This wine contains only juice from the first pressing. After the completion of primary fermentation, the final cuvée undergoes secondary fermentation in the bottle. On the nose, juicy black cherry fruit is accompanied by lightly toasted aromas.

In the mouth, the tastes are robust and well-rounded, with red fruit notes emerging. On the palate, delicate minty flavours are highlighted by a hint of roasted almond. The wine's crisp finish provides a fresh, clear lift. Made for the winners, the bottle of Le Chemin du Roi is adorned with a Cross of the King plated in 14-karat rose gold. The perfect serve – To embrace the peachy notes of this champagne, make a classic Peach Bellini. Add a dash of peach syrup to a chilled flute, top up with Le Chemin du Roi, and serve as a righteously royal aperitif at your next soirée.

Inspired by Bolide, Bugatti's most extreme innovation to date, the company introduced the B.03 Edition with Champagne Carbon.

The new champagne is the most recent fruit of a collaboration between two brands that began in 2018. The exterior of the B.03 Edition is a first for the Champagne Carbon For Bugatti Collection, featuring a two-tone design in blue and black carbon fibre. The 'X' design feature found on Bolide bottles is prominently shown on both the right and left sides of the B.03 bottle. The limited-edition bottle contains a Blanc de Blancs from 2013, the year that started with a cold and wet winter and ended with a cool spring and a late grape harvest. Wines made under these conditions are typically very concentrated and youthful, with balanced acidity and great potential for ageing. The citrusy aromas of this 2013 vintage are followed by the fresh fragrance of spring blossoms.

The strength of the lemon, toasty undertones and herb flavours then builds. There is an initial sharpness on the tongue, followed by a smoother, creamier quality. Hints of acidity appear in the aftertaste. The B.03 is the perfect complement to a delicate dish like scallop ceviche or raw red tuna sashimi.

THE BEACH BY WHISPERING ANGEL The Beach by Whispering Angel, a new Provence rosé from Château d'Esclans, is an offshoot of their popular The Palm by Whispering Angel. The new name for the company symbolises its progressive stance on environmental protection and coastal preservation. The Beach by Whispering Angel is a new wine made from a blend of Grenache, Cinsault, and Syrah that makes an effort to reduce its environmental impact through measures such as using recycled water bottles and cardboard for its marketing materials and forming a lasting alliance with the Surfrider Foundation.

This rosé is packaged in lightweight glass bottles to lessen the environmental impact of transportation. All Marketing materials, including towels and umbrellas bearing The Beach name, will be crafted from recycled plastic water bottles, and in-store displays will be erected from cardboard that has been verified as being produced in a sustainable manner by the Forest Stewardship Council (FSC). The Beach is leading the charge to modernise the category while still providing the high-quality rosé consumers have come to expect by partnering with the Surfrider Foundation to host a coast-tocoast beach clean-up initiative and a travelling dinner series at restaurants that are committed to protecting the ocean and its beaches.

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UNDER THE TUSCAN SUN Beyond Chianti and Brunello, Tuscany is also the birthplace of the renowned Super Tuscans – red wine blends made with non-Italian grapes, particularly cabernet sauvignon, merlot, and cabernet franc. Here are our top picks.

Tenuta di Biserno 2019

Antinori Tignanello 2017

The 49-hectare estate sits on the coast of the Tyrrhenian Sea in Maremma, Tuscany. The coastal winds and diverse stony soils frame the classic Bordeaux grapes of cabernet sauvignon, merlot, and cabernet franc found in equal measure in Biserno. Petit Verdot plays a minor role in the mix and adds spice and tannins to the blend. The 2019 shows toasted cherry fruit and black plums, intense depth, and an enviable structure. $264, Angra Wines

Sangiovese makes the lion’s share of this super Tuscan, while Bordeaux grapes – cabernet sauvignon and cabernet franc – play a supporting role.

The result is a superstar wine, coveted not just for its vinous virtues but also for its investment potential; it remains one of the best-performing Italian wines. Velvety and exuberant, the 2017 vintage speaks of dried cherries, roses, burnished earth, and dried leaves. $258, Ponti Wine Cellars

Fattoria Le Pupille Saffredi 2019 This powerful wine is crafted by trailblazer female winemaker Elisabetta Gepetti, owner of the 420-hectare le Pupille estate. Gepetti launched the first Saffredi in 1989, and it met with resounding success. Since then, the wine has been counted amongst the top super Tuscans. The 2019 is one of the finest vintages.

However, it needs time to develop.

Made with 70 percent cabernet sauvignon, 26 percent merlot and 4 percent petit verdot, the wine is powerful and structured. Expect heady aromas of plums and black cherries, cloves, and tobacco leaves. $189, Angra Wines

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BOLD BUYS

These seductive reds capture the purity of fruit and intensity of flavour in every sip.

Chateau Cheval Blanc 2011 While 2011 was not the best vintage for St Emillion, Chateau Cheval Blanc put together a top-notch wine.

Could their new winery be their secret weapon? A blend of 52% cabernet franc (their secret weapon) and 48% merlot, this was one for the cellars. More than a decade on, patience has paid off. The nose expresses dried florals and herbs, and the elegant palate shows the concentration and complexity of berries, chocolate, and spice with a stunningly long finish. $798, The Vintage Wine Club

Achaval Ferrer Finca Bella Vista 2018

Au Bon Climat La Bauge Au-dessus 2017

Achaval Ferrer is one of Argentina’s premier wineries. Their single vineyard property – the seven-hectare Finca Bella Vista sits at 3200 metres above sea level, on the banks of Mendoza River, in Perdriel. Planted in 1910, the vines still stand on their own roots, untouched by phylloxera and deliver concentrated, albeit meagre amounts of malbec fruit. This classic floral malbec speaks of a cool and sunny year and shows a generous measure of red and black fruits, dried thyme, dark chocolate, and sweet spices. It’s a seductive wine – voluptuous, velvet-textured, and perfect with a hearty meal.

Arriving in July, Wine and Watera

From Santa Barbara comes the iconic Au Bon Climat renowned for its Burgundy-inspired pinot noir expressions. The fruit for La Bague au-dessus 2017 is sourced from two vineyards – Bien Nacido and Le Bon Climat vineyard, both in the Santa Maria Valley. Aged for almost 24 months in 50% new French oak barrels, the wine is lightly fined with egg whites and then bottled unfiltered. On the nose, it exudes lifted aromas of red fruits and earthy, smoky saucissons and impresses with its remarkable structure: the fine unobtrusive tannins, perfect balance, and the elongated finish. $90, Wine and Water

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RAISING THE BARS

COOL MINIMALISM MEETS WARM HOSPITALITY ASMR, one of Vietnam's newest establishments, can be found in the city's tropical enclave district, Thao Dien in District 2. Its inconspicuous exterior belies the sleek interior design and mysterious vibe that visitors may expect from this new hotspot. Initiated by Diageo World Class Vietnam Champion 2021 Vu Ngoc and overseen by Takeover&Co. (created by the people behind Vietnam's Cocktail Festival) ASMR is a purposefully simple idea from its decor, service, and even down to the tableware so that both customers and bartenders may pay undivided attention to the beverages. To capture the spirit of a cocktail bar — a place to meet and interact over a well-crafted and artfullypresented beverage — and to, of course, establish a standard for the industry, the founding team says it was important to "keep it simple, stupid" and avoid social media fluff. Its name is an acronym for Acid, Sweet and Sour, Molecular and Rich. Fermentation, smoke, and foam are all on the agenda, and in line with the theme, drinks are given those incorporate elements such as pandan, caviar bitters, and popcorn, in addition to the more traditional hardware. 15 Xuan Thuy Street, Thao Dien Ward, District 2, Ho Chi Minh City. Tel: +84 96 858 00 15

A WEE DRAM OF MODERN LUXURY

District 2's Dram Bar is a bar created in the European style that is opulent and magnificent. The exterior of Dram Bar has wowed customers with its regal design and finely textured lines. The inside of the restaurant is pursuing a modern elegance.

The drinkery prioritizes the selection of warm tones combined with luxurious golden lights to create an irresistible charm and attraction. The combination of wood floors and unique decorative lamps, combined with artistic paintings next to high leather chairs, just oozes style and sophistication. In addition to the glitz and glamour of the ambience, the drink selection at Dram Bar is something that no one would want to miss. The bar provides a symposium of alcoholic beverages, including classic cocktails, signature cocktails, mocktails, craft beer, and an extensive portfolio of whiskeys from around the globe. It can be said that this place is no different from a paradise for you to freely relax with a glass of sweet soju under the charming lights.

The Dram bar, situated on the first floor, under the Stoker Woodfired Grill & Bar restaurant, will become your luxury dream destination with its expert service and a team of well-trained professionals. 2 Dang Huu Pho Streer, Thao Dien Ward, District 2, Ho Chi Minh City. Tel: +84 90 110 27 23

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MAGNIFICENT VISTAS INVIGORATING THE MIND New perspectives of the city have become available with the construction of Landmark 81 and the improvement of the riverfront at Thao Dien. Check out the scene from the comfort of the Lunar Lounge. If you're searching for a place that has it all, go no further than Lunar Lounge, with its stunning panoramic vistas of the cityscape of downtown Saigon, this open-air rooftop bar is a testament to style, comfort and sophistication. The lounge is versatile, chill during the weekdays and party till late into the night on weekends. The simplicity of its beverage menu offers patrons classic premium cocktails to enjoy, some signatures, an extensive wine selection, a wide range of cold local and imported beers, and a VIP room bookable for sporting events or intimate karaoke evenings. Guests who feel peckish can order from Tippy’s Mexican restaurant downstairs. They'll bring you a Mexican feast to the rooftop, where you can enjoy it while looking at the city skyline and sipping a signature drink. 8/3, 49B Street, Thao Dien Ward, District 2, Ho Chi Minh City.

TAKING LIFE TO NEW HEIGHTS Saigon has one of the most awe-inspiring cityscapes in all of Asia.

This city is brimming with activity and vitality, and sometimes the greatest way to appreciate it is from above. The Social Club Restaurant features the best rooftop bar in Saigon, a menu of culinary delights, a fantastic selection of the finest cocktails, and an extensive wine list that all come together in one perfect moment to highlight the best of Saigon. Take a moment, savour a sip of your delectable cocktail, and take in the spectacular beauty of the world far below. At the Social Club's rooftop bar, you may choose from a range of sitting options, from high-top tables to plush armchairs, all while taking in the stunning vistas of the city below. Our rooftop bar's relaxing ambience is a welcome change from the bustle of the city below, and as the sun sets over the skyscrapers of Saigon, the music sets the scene for the kind of sunset vibes that have earned The Social Club repeated recognition as the best rooftop bar in Saigon. 23rd-24th floor, Hotel des Arts Saigon, 76-78 Nguyen Thi Minh Khai, District 3 Ho Chi Minh City.

Tel: +84 901 379 129

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LET YOUR EMOTIONS FLOW People can feel and show as many as twenty-one different emotions at once. However, regardless of age or emotional state, the soul is always in need of care, and 21 GAM was created to do just that.

At 21 GAM, everything has the hue of time painted onto it. With the longest bar in Hanoi, with a length of more than 11 meters, fashioned from reclaimed wooden ship planks that float on the beaches of Nam Dinh, hard as rock and salty with the taste of time.

This magnificent bar is set in an antique building that is more than a century old, with amazing lighting that imbues the space with a warm yellow hue, encouraging personal conversations or the most serene feelings. You may always expect to find something new and exciting at this serial watering hole. Choose from speciality drinks, an ever-expanding wine list, or a smooth scotch. The soothing and joyful effects of 21 Grams are undeniable. 26 Truong Han Sieu Street, Hoan Kiem District, Hanoi. Tel: +84 98 811 11 21

CREATING A BUZZ IN HANOI Bee'Znees is a speakeasy in the middle of bustling Hanoi that transports its patrons to the Roaring Twenties. To put it simply, it is the best place in the world to go if you value privacy and sophistication. If you need a break from your busy schedule, bring your friends, co-workers, or loved ones for a night out where they can relax and unwind to great music and a fun atmosphere while sipping on classic cocktails with creative variations. The lobby's entryway is a show-stopper. The entrance is a bookcase. To the other side of it, you'll find yourself in Roaring Twenties America.

The proprietors made an effort to create an atmosphere of warmth and ease, and it shows. You can come as you are or as you choose to seem, and you will always find a comfortable nook. Inside, the world map etched on the roof is undoubtedly Bee'Znees' most distinctive feature. A dark gold hue, reminiscent of a bygone era, permeates the space owing to the bar's illumination. The bees certainly seem to be hard at work here. Constant experimentation with the menu and hosting of live music nights, with a penchant for soothing jazz sounds. 163 Phung Hung Street, Cua Dong Ward, Hoan Kiem District, Hanoi. Tel: +84 34 636 5588

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DARK AND MYSTICAL WORKS OF MAGIC The Alchemist is a type of cocktail establishment that recognises and responds to the ever-changing interests of Hanoi's clientele.

The staff members here are exceptionally well-versed in their respective disciplines and take great pride in their work. There are oddities galore adorning the bar's interior, and the surreal and mystical artworks adorning the walls of The Alchemist are another eye-catching design element. Cocktail connoisseurs in search of tasty drinks and relaxing jazz tunes flock there each day The cocktails, in contrast to the mysterious atmosphere, arrive in a riot of colour. Take a seat at the bar and wrap your laughing gear around one of their many obscurely named signature cocktails, including "Pearl of the Orient," "The Flying Dutch Man," or "Queen of the Hebrides," and prepare to be tickled. 25 Bat Su Street, Hoan Kiem District, Hanoi. Tel: +84 96 871 34 42

A NIGHT AT THE THEATRE Scarlet drapes at the entryway of The Black Sheep - Cocktail Theatre make it stand out on Tng Duy Tan Street In the centre of old Hanoi quarters. To enter this dramatic cocktail lounge is to feel as though you've stepped out onto a theatre stage, thanks to the sensational design of the bar's entrance. Stepping into The Black Sheep, you will experience a true art space, designed to look like an opulent and ornate theatre. Designed with black as the accent colour and red drapery to add a touch of mystery and sophistication. Numerous soft and calm nooks are illuminated by subdued lighting. Not only does The Black Sheep's bar feels like a theatre but even has a drinks menu full of concoctions named after legendary theatre characters, such as "Romeo" and "Jean Valjean, embodying the whole range of that character's emotional journey. Visitors can unwind in a pleasant and intimate setting that nonetheless emanates a bit of dramatic romance while listening to music, sipping delectable beverages, and trading witty anecdotes. 28 Tong Duy Tan Street, Hoan Kiem District, Hanoi. Tel: +84 81 420 28 28

PEOPLE COME AND GO, ONLY MEMORIES STAY One of the latest hot bars in to hit Hanoi is The Terminal - Central Cocktail Bar, located on the central street of Phung Hung! The Terminal is a vivid replica of New York City’s famous Central Station Terminal and has been meticulously recreated down to the smallest of details. From the characteristic dome, Baroque architecture down to the infamous 4 faced domed clock. There are sections within the circular bar, just like at a ticket booth, are even given a “train pass”, with some inspirational quotes when you order a drink. There is a VIP room upstairs, or you can "dance" at the tables near the bar on the ground floor. All of them have received "steady" ratings from partygoers. The menu here is also New York-themed, with custom and unique drinks like New York Sour and New York Old Fashioned. There are so many reasons that young Vietnamese and tourists have been fascinated by this place and are inviting each other with the historic catchphrase “Meet Me Under The Clock”! 28-30 Phung Hung Street, Hoan Kiem District, Hanoi. Tel: +84 96 303 86 54

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RAISING THE BARS

PRECISION AND DETERMINATION RAISE THE BAR FOR BRILLIANCE The BKK Social Club, located in the Four Seasons near Chao Phraya River, is a great new addition to Bangkok's pulsating cocktail scene, and its Argentinian concept is inspired by the similarities between Buenos Aires and the Thai capital. And recently, received their first-ever award bestowed by Asia’s 50 Best Bars. Having proudly been awarded as the recipient of the Michter's Art of Hospitality Award.

I

t's been years in the making, but the perfect storm of places, people, and places has finally arrived. Since its 2020 opening under the direction of the charming and distinguished German-born bartender Philip Bischoff, these three “P”s have formed the bedrock of BKK Social Club, and their influence can be seen in every detail, from the decor to the glassware.

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In a sophisticated, social atmosphere that recalls the famed glitz and lifestyle of 1950’s Buenos Aires, the BKK Social Club serves handcrafted cocktails, speciality spirits, and the finest cigars to the sound of upbeat music. Guests approach the bar via a walkway that is subtly illuminated with globe lights and concealed strip lighting. Gold cone downlights highlight the patterned stone

floor in undulating pools of light. Here, the emphasis is on glitz, glamour, and good times; with low-lit lighting enclosed by slick leather, and dark wood, creating a sensual atmosphere.

The dramatic back bar, showcasing an extensive premium spirits collection, catches the eye. In contrast, The cocktail bar has banquettes covered in green velvet with backrests that extend to the ceiling, and with two semi-outdoor courtyards and tropical living walls, guests feel as if they've stepped into the golden age of Buenos Aires.

All of this transpires in a garden-like setting with plants cascading from chandeliers. Cigar aficionados in Bangkok may be found on one side, while those who prefer their cocktails and Champagne in a more sociable setting can do so on the other.

When viewed from across the hotel's reflection pool, the illumination of feature trees and the usage of glass pendants in these courtyards generate a wonderful ambience and create a stunning perspective.

The menu is inspired by Argentina and Latin America, as well as important sites and individuals from Buenos Aire’s thriving bar scene of the 1970s and 1980s.

With a wide selection of American whiskies, amaro, vermouth, and bitters, as well as a separate area devoted to bottled cocktails, wines and champagnes, and 'Social Club Classics' ( a collection of reworked classics), the Drinks menu goes above and beyond the standard fare of spirit and mixers to elevate the status of bottle service to new heights.

Indulge your tastebuds with the signature drink of BKK Social Club, created especially for the limited-time-only Poured menu, featuring cocktails from six top bars in Asia, and honouring one of the most legendary figures in Argentine history, Evita. The cocktail is made with plantation pineapple rum, Campari, Aperol, a citrous blend, bay leaf, and cinnamon syrup.

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B A R AT H O M E

Catcus CACTUS

Light, fresh, and slightly smoky, the ruby-hued drink offers a smooth blend of mezcal and pink dragon fruit.

CATCUS

INGREDIENTS 50ml 25ml 15ml

Mezcal lime juice pasille chile reduction 2–3 chunks of pink dragonfruit Tajin salt

METHOD Line a martini glass rim with lemon juice and tajin salt.

Place pink dragon fruit chunks in a cocktail shaker.

Lightly smash it.

Add mezcal, lime juice, pasille chile reduction and ice and shake till well combined and chilled.

Double strain the drink and pour into the salt-rimmed martini glass.

INGREDIENTS 1 pc

PASILLE CHILE REDUCTION

Combine all ingredients in a saucepan. Bring to a boil and simmer.

Let it cool down before using.

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PHOTOS COURTESY OF ANALOGUE

pasille chile, cut into pieces 500g xylitol or sugar 500ml water

BEYOND SUSTAINABLE Analogue is entirely vegan and sustainable but forwardthinking founder Vijay Mudaliar doesn’t want it to be just that. He describes it as a progressive concept.

F

ounder and eco-conscious Vijay Mudialiar’s second bar, Analogue, is entirely plant-based and ticks so many of the right boxes, Mudaliar prefers to think of it as “progressive”. The first box – sustainability. Moved by the scourge of plastic waste in oceans, Mudaliar sought out a bar top made entirely of recycled plastic. The azure blue gradient bar counter is shaped like a vivid tempestuous wave, 3D-printed with 1600kg of recycled plastic. “Everybody has an issue with singleuse plastic, but once they see the bar top, people don’t think of plastics the same way. There’s a sense of creativity and a solution to the plastic problem,” he says reflectively. The sustainable material theme continues outside with mycelium tops (a natural material made from mushrooms) for the outdoor tables.

Next box – inclusivity. At one end, the waves dip down to create a depressed bar counter for guests in wheelchairs. As it happens, the dining venue Chijmes, where the bar is located, is equally inclusive with ramps in addition to stairs.

The progressive and futurist approach plays out in the 16-cocktail drinks menu. Mudaliar eschews foods plaguing the ecosystem and consciously selects analogues and replacements for them. Carob and chicory are used instead of chocolate and coffee, and tonka beans become a substitute for vanilla. In Soursop, vegan honey sweetens the drink along with lemongrass and an all-natural spirit by Empirical.

Cactus is a mezcal-based drink spiced with prickly pear and dragonfruit. Here, Mudaliar imagines the future of farming on our overheated planet where resilient plants might survive in the future and opts for succulent and cactus-based ingredients: mezcal, agave and aloe vera.

Noticeably, half of the drinks on the menu are presented without alcohol and sugar. Given that both are natural carriers of flavours, the 33-year-old takes a different route to amplify savour.

“We look at non-alcoholics like perfume,” he says, and explores flavours that go better together using water-based hydrosol, essential oils and different forms of sweeteners like xylitol which has a lower glycemic index. “It’s just a lot better for you,” he adds.

In food as in drinks, chef Dylan Choong finds analogues for over-farmed produce. Meat and dairy give way to vegan plates, but don’t expect clean Buddha bowls listed on the menu.

Instead, dive into the analogous plant-based meat Nuggetz, which closely mimics fast-food chicken nuggets and is served with a sweet and piquant curry sauce. The pulled-jackfruit rendang tacos are a crowd-favourite. Then there’s the fun Canadian staple: poutine served with plant-based cheese and an umami-rich mushroom miso sauce.

Mudaliar is hardly prescriptive of his beliefs. He’s not trying to convert you or the bar industry (to that effect, the menu does not mention vegan), but if Analogue piques someone’s interest, he’s open to a hearty conversation.

Analogue is at 30 Victoria Street #01-31, Chijmes, Singapore 187996. Tel: 8518 1882.

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S E E N & S AVO U R E D

VIVE LE VIN DE FRANCE Following a two-year break due to the COVID-19 epidemic, the French wine culture programme Tastin' France has returned, marking the program's 12th event in Vietnam. Mela Hanoi Hotel on the 13th and Sofitel Saigon Plaza on the 14th of October 2022 played host to the presentation.

B

ordeaux, Champagne, Languedoc-Roussillon, Rhône Valley, Southwest France, and other renowned French wine regions participated in this highly anticipated programme organised by the French Trade and Investment Promotion Agency (Business France Vietnam).

At the event, officials from Vietnamese businesses and organisations in the alcoholic beverage industry got to taste premium wines and spirits of the greatest quality, sourced from

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some of France's most recognised winemaking regions. Offering a fantastic chance for businesspeople working in Vietnam's beverage industry to network with their counterparts in France's wine sector.

The presence of thirty French enterprises at the event was a testament to the appeal of the Vietnamese market and augurs well for future chances for collaboration between Vietnamese and French companies. Many of the wines available at the event were

of the highest quality and affordability, meeting the requirements of the Vietnamese market. It is hoped that collaborations made at the event will allow Vietnamese people more affordable access to "Made in France" wines of superior quality.

Speaking at the program, Mr. Nicolas Warnery, French Ambassador to Vietnam, emphasized that this prestigious program had attracted the attention of many wine manufacturers and importers over the past 12 years. Highlighting that this winetasting program had been organized with the desire to present the best wines France has to offer. And over time, French wine production enterprises will conquer Vietnamese people.

Business France Vietnam is dedicated to expanding the French market in Vietnam. The rising demand for imported alcoholic drinks among Vietnam's middle class and upper class, as well as the implementation of the free trade agreement between Vietnam and the European Union in 2020, both lend considerable support to this objective. Vietnam's wines and spirits business is one of the most active in Asia right now, growing at a CAGR of 10% annually since 2010. France's longstanding reputation for quality and the grandeur of its goods keep it at the forefront of the Vietnamese market. In 2021, it saw a 27.8 per cent increase in shipments of wine and spirits to Vietnam. The involvement of a record number of French wineries demonstrates the appeal of the Vietnamese market and promises to provide a number of prospects for economic cooperation between the two nations in this sector.

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WHERE TO FIND

New World Hoiana Hotel

• • • • • • • •

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

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E P I C U R E L OV E S

BACCARAT

MILLE NUITS FLUTISSIMO Propose a toast, but make it better. Designed for Baccarat’s Mille Nuits collection by Mathias, the striking colour of the crystal Flutissimo is enhanced by its sleek and modern silhouette, and bevelled stem with detailing that travels all the way down to the foot. The signature feature of the Mille Nuits set is the elegant diamond-cut centre, which sits just between the narrow bowl and the top of the stem.

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Molteni. Own your dream!

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

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

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

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Capitol Piazza 15 Stamford Road #01-69/70/71 Singapore 178906 www.haviland.fr