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TRAVEL

Dubai, Kuala Lumpur, New Delhi

FOOD

Malaysian Classics; The Magic Cauliflower


Contents

10 THE HEIGHT

20. TRAVEL

A luxury 4WD excursion into a royal conservation compound in the wonderful desert just outside Dubai.

It’s not just the views that are stunning from the highest hotel in the world, The RitzCarlton Hong Kong. The food in Italian restaurant Tosca is equally as stunning.

24 TRAVEL The latest on shopping, sightseeing and dining in this go-ahead emirate.

28. HOTEL

As you can see on the cover, this pyramid houses one of the finest hotels in the UAE. Larger rooms, location and award-winning food.

32 DRINKING COFFEE

36. TRAVEL

The INDIAN CAPITAL has three new shopping must-dos you have to see after you visit the grand monuments of the moguls and the raj.

We visit Lucaffé, which is revolutionizing the coffee culture in Jakarta and Bali – not to mention their wonderful retro makeit-at-home machine that is taking the world by storm.


Contents

40 RESTAURANT Intriguing to find some world class food in Delhi – Mediterranean at Le Cirque and Japanese at MEGU – interestingly, both at the Leela Palace Hotel.

50. GOLF

We visit the royal retreat of HUA HIN in Thailand where golf is now huge. This year they have picked up myriad awards and they are now looking forward to hosting the Centara World Masters.

52 HOTEL Literally cutting EDGE design on a cliff top in Bali, this place has been so successful, they are now expanding to twice its original size.

60. WINE AWARDS

The inaugural Indonesian Wine List of the Year Awards attracted entries from all over Indonesia. Look here for the best offerings in the country.

66 FOOD

82. MIXOLOGY

A serving of the delicious Christmas offerings from the star-chef restaurants of Marina Bay Sands in Singapore.

Not just rendang and laksa, this Asian cuisine offers some delicious dishes – good for lunch or dinner. Tasty and healthy too.


EDITORIAL

I

t has been quite a year for everybody. The travel business is looking very healthy and interesting to see some new trends emerging through the course of 2013. Cruising is becoming bigger and bigger; special interest tours are being nicely refined and some new destinations are emerging as government tourist organizations launch massive worldwide marketing campaigns: look at Iceland, Norway, Bhutan, Laos and New Zealand, just to recall a few. Bali continues to be at the centre, too. APEC was there; a dozen other MICE events and exciting new restaurants and new hotels. You don’t often think of New Delhi as a dining destination but a visit there changed all that. Apart from exciting new things with Indian cuisine, they are doing great things with Mediterranean and Japanese food. We take a look at Le Cirque (son of legendary Manhattan place) and MEGU, with some of the best Japanese food outside Tokyo – both at the Leela Palace Hotel, incidentally. It was also time for a visit to Dubai to see what is happening. Financial crises apart, the emirate is in a state of building excitement (literally) – with Dubailand and 85 other projects costing billions. But it was also most agreeable to get away from all this and experience the beautifully peaceful desert again. And just minutes away from downtown. It was also great to experience Raffles Hotel and interesting to see how they take a Singapore (and now pan-Asian) icon to the Middle East – and it works very well. (See our cover story). Another hotel now well worth a look is the Majestic in Kuala Lumpur; they have redone the old building and added a new tower. A must-see in Malaysia. And, speaking of that, in this issue we bring you some classic Malaysian dishes you can make at home. At first glance, they appear similar but they all have a particular local quirk that makes them different from the rest of Asia. We look also at the underrated cauliflower – a simple but elegant vegetable that has all kinds of delicious applications. On the wine scene – we are very proud to bring you the first Indonesian Wine List of the Year Awards. Australia’s Roy Moorfield headed the international judging panel to sort out the best of the best and he was very impressed with what is on offer in hotels and restaurants across the archipelago. His one interesting comment on a personal level: we need more Pinot and more Rosé… A Merry Christmas to everybody. And a happy and prosperous New Year 2014. And, now we all celebrate both calendars, we hope the Year of the Horse brings everything good as well. Graham Pearce

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The luxurious pyramid that is the Raffles Hotel in Dubai – taking Far Eastern hospitality to the Middle East.


Publisher PT Artha Cipta Pratama  Editor in Chief Graham Pearce  Production House Origomedia  Art Director Atsarina Kardina Graphic Designers Origomedia Senior Promotion & Advertising Meeliani meeliani@vivaasiamagazine.com Marketing Executive Dwi Safitri Apriyanti advertising@vivaasiamagazine.com Circulation Devi Rianty admin@vivaasiamagazine.com Website www.vivaasiamagazine.com  Email info@vivaasiamagazine.com Graphic Design Team ORIGOMEDIA Jl. Setiabudi III / 2A Setiabudi, Jakarta Selatan 12910 Indonesia p +62 21 5292 1638 / 7031 6882 f +62 21 5292 1637 e info@vivaasiamagazine.com www.vivaasiamagazine.com Contact: Editorial: Graham Pearce gp@vivaasiamagazine.com

Advertising: James Weston jim@vivaasiamagazine.com

Our gratitude for some pictures in this edition to www.flickr.com


RESTAURANT

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RESTAURANT

The Height of

Extravagance I

t’s not just the views that are stunning from the highest hotel in the world, The RitzCarlton Hong Kong. The hotel boasts six dining venues including the state of the art designer Italian restaurant Tosca where Chef Pino Lavarra prepares dishes equally as stunning.

Italian two-star Michelin Chef Pino Lavarra has worked at renowned restaurants and hotels around the world and the American Academy of Hospitality Sciences recognised him as “One of the Best Chefs in the World”. From now through until December 23rd diners at Tosca can experience a six-course degustation menu featuring sustainable premium caviar from Calvisius. The menu showcases a selection of the four “Kings” of caviar: White sturgeon caviar, Da Vinci Adriatic sturgeon caviar, Caviar de Venise, and Oscietra Royale sturgeon. All the caviar served in Tosca is farmed under purely natural, ecologically compatible conditions, and follows the principles of sustainable farming practices to prevent wild sturgeon from becoming extinct. www.ritzcarlton.com/hongkong

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RESTAURANT

12


RESTAURANT

Potatoes Focaccia

with Mimosa Egg, White Sturgeon Caviar, Gold Leaves and Lemon Sour Cream

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RESTAURANT

Sea Tiramisù Mediterranean Red Prawns Carpaccio with Rice Crackers, Da Vinci Adriatic Caviar and Sea Foam

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RESTAURANT

15


RESTAURANT

Poached Lobstera Tail

with Chervil Root Puree, Baby Salads Leaves and Royal Oscietra Caviar Sauce

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RESTAURANT

17


GALLERY

SNORKEL IN

ANTARCTICA

The adventure company Aurora Expeditions will be the first to take their guests snorkelling in Antarctica, swimming in the icy waters alongside penguins, seals and whales. They say the wildlife and scenery are unlike any other place on earth. Through crystal clear waters, adventurers will not only see the amazing beauty of sculpted icebergs below the water but also swim alongside large charismatic marine mammals, even an orca. The diving is led by expert polar diving guides using state of the art equipment, including specially designed Waterproof Snorkel-Drysuits. Passengers who take part will be able to snorkel daily (weather dependant), taking delight in sheltered bays, off shore islands and secluded ship wrecks which make for spectacular viewing. “Summer” is during February and Aurora has several sailing options from South America aboard the 54-pssenger, ice-strengthened Polar Pioneer. www.auroraexpeditions.com.au

BROWN FEATHER Brown Feather is a quirky new boutique hotel on Batu Belig road that overlooks green rice fields. It provides a tranquil escape just a stone’s throw away from cozy eateries and is removed yet not too far from the buzzing nightlife of Seminyak. The 16 uniquely furnished rooms offer a classic colonial atmosphere that you will not find anywhere else, a great alternative for your stay in Bali. Brown Feather Jalan Batu Belig No. 100, Kerobokan (0361) 473-2165 www.brownfeather.com

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GALLERY

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TRAVEL : DUBAI

THE BEAUTIFUL DESERT

F

orget the image of intense heat, russet sand and a horizon of shimmering nothingness – the Arabian desert is beautiful. And it is not dead; it is full of life.

Dubai is a modern concrete jungle but it is a city created on the edge of the famous Empty Quarter. In less than an hour, you can be in the desert, with dunes as far as the eye can see in any direction. A desert safari is a must on your visit here – there are dozens of options but one company has taken it all to a new and luxurious level. Platinum Heritage Tours have put together a carefully thought-out range of experiences that give you a rich picture of harsh desert life – but with the marvellous creature comforts of the present century.

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TRAVEL : DUBAI

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TRAVEL : DUBAI

For a start, you drive in a Mercedes-Benz G-Wagon. This will pick you up from your hotel and drive you along an eight-lane highway into the desert. And not any old public desert (now so unfortunately littered with trash and just a little crowded) but to a huge and pristine retreat belonging to the royal family. Part of every tour is a drive through the Dubai Desert Conservation Reserve where you will see wandering oryx and gazelle in their natural habitat. You are also given a wonderful falconry demonstration. The falcons are not particularly people-friendly (unless you have food) but you can interact and ‘fly’ an owl, which, although still a predatory raptor, is a little more amicable.

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You will also ride a camel: short enough to fit into the schedule and your comfort; long enough to get a feel of how the Bedouin travelled over thousands of miles before history was written. You have several options: the Platinum Dinner Safari gives you a desert drive and falconry before you savour a six-course Emirati dinner in a desert camp made of wood and stone but you sit on oriental carpets and soft cushions where you can later relax by a bonfire – even get a henna tattoo and smoke from a shisha. Another is the Platinum Breakfast Safari. You start early for this one and you have all the same experiences, except dinner is

replaced by a traditional Bedouin breakfast and you can hear first-hand tales of life in the desert from a local and you are back in Dubai in time for a late lunch. Platinum Heritage’s guides, by the way, are experienced professionals and hugely knowledgeable about Bedouin customs. And good news: 10% of your ticket price is given back to help local conservation and if you are wondering where the electricity comes from: all solar power. Most importantly your opinion of the desert will change. It is clean, immensely interesting, full of life – and beautiful. www.platinum-heritage.com


TRAVEL : DUBAI

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TRAVEL : DUBAI

Burj Khalifa

Gold Souk

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TRAVEL : DUBAI

D

OING

UBAI

M

ost likely you will be stopping over in Dubai so best to plan ahead what you would like to see and do to save time when you get there.

on, hop off along the way at any major attraction. They drive a little fast for photographs you but do get a good overview of the city. Cost is $60 a day; your concierge can buy on line for you.

Shopping is a national sport and the city boasts some of the biggest malls in the world, complete with designer labels for clothing, accessories, homewares and electronics. You will find all the major Italian, French, American, English brands, along with some up-and-coming local ones. Jewellery is big; watches and handphones. Dubai does not have any taxes so you may find a good buy. But for a real bargain, best head to the Dubai Outlet Mall, a short taxi ride out of town. Prices are reduced by up to half.

Sports are big: motor racing, horse racing, all kinds of water-based distractions and there are several golf courses. For the spectator: camel racing is exciting – from November til March and polo is played from October til March.

In the old town (Bur Dubai) you can visit the Dubai Museum, Heritage Village (for handicrafts) and Sheikh Saeed’s old house, also now a museum. Nearby are the spice souk (for just about everything) and the gold souk for the precious metal and all kinds of jewellery. A desert safari is probably a must (you concierge can arrange one – everything from basic to luxury) and there are many other desert sports. If you are with the kids they would doubtless enjoy Water World at Atlantis The Palm. The Big Bus is an option. Open topped double-deckers with two lines – one for the old city, one for the new. You can hop

Everyone will suggest you take the lift to the top of Burj Khalifa, (arguably) the world’s tallest tower with the observation deck on level 124. However, be sure of the day: your view could just be a lot of haze. Wining and dining is mostly in the big hotels. Sunday brunch is huge here, just as it is in Asia. You will find starred chefs and just plain food (pretty good) everywhere. People by Crystal is probably the grooviest of the many clubs in town. At Raffles Hotel on Sheikh Rashid Road.

TIP If you get a hankering for down home food, we found a fabulous little Indonesian warung. Nothing fancy; just a few tables and traditional fare, like opar ayam, satay, mpek mpek and an excellent sup buntut goreng. It is called Betawi and best to take a taxi as it is in an anonymous back street. Best we can do is give you the address: 4B Street, near the Ministry of Health in Al Karama. Tel: 04 3576245

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GALLERY

THE WORLD’S MOST EXPENSIVE BOTTLE OF WINE The exclusive wine merchant Le Clos have a number of stores at Dubai International Airport where they stock cognacs and whiskies as well as wine. But the spotlight currently is on an extraordinary bottle: a Balthazar of Château Margaux 2009, with the asking price of a hefty US$195,000. This undoubtedly makes it the world’s most expensive bottle of red wine ever to be retailed. A Balthazar, incidentally, is a 12-litre bottle. This is the first time in the history of the famous Château Margaux that Balthazars have been bottled. The 2009 (which can be aged for over a century) is widely reputed to

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be one of the best vintages ever produced. Originally there were six of these large bottles but only three were offered for sale through Le Clos. They come swaddled in an impressive case (designed by the French agency Partisan du Sens), made of oak and raised on steel legs symbolising the barrels resting in the 400-year-old Château Margaux cellars. As a bonus (and, at that price, you might expect a little something), the buyer will be flown first class to France to visit the first growth’s estate, enjoying dinner at the Château hosted by Paul Pontallier, Chief Winemaker and Managing Director of Château Margaux.

And if you think that is an expensive tipple, one of the Balthazar’s has already been sold. The Le Clos people at the flagship store in the new Concourse A where the A380 arrives at Terminal 3 were very discreet about the buyer – only to say it was a gentleman who actually lives in Dubai. But, good news, they still have two more. So, if you are interested, you can go on line before you arrive in Dubai to make a purchase or check out their conciergestyle arrivals service. If you want to shop in person, Le Clos is open 24 hours a day, 365 days a year. www.leclos.net


MIXOLOGY

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HOTEL : DUBAI

Y

ou cannot miss Raffles Dubai. You can even see it from the air as you land. The grand hotel is in the shape of a pyramid and there are motifs from ancient Egypt all through the hotel and the complex that surrounds it. (The owner is a great fan of Pharaohonic history). That, combined with an elegant ambience, gives it a definite Middle Eastern atmosphere and sense of place. A Raffles Coffee Man welcomes guests with traditional Arabic coffee and sweet dates in the vast atrium lobby. And you may also see a familiar face here: Raffles’ general manager is Andrew Abram who was a very prominent

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HOTEL : DUBAI

Signature Room

Presidential Suite - Air - Living Room

figure in Jakarta where he was GM of the Mandarin-Oriental for many years. The iconic Raffles brand first made famous in Singapore is on a world-wide expansion program – look soon for new properties in Europe, Asia and whisper of one in Bali. In Dubai, the architects have been very generous to the guests: the size of the 252 rooms and suites are the largest in the city - starting with the Signature Room of more than 70m² - again with décor inspired by the Middle East and Asia. All the rooms have a private balcony and great city views, including to the Burj Khalifa, one of the tallest buildings in the world. The Presidential Suites are inspired by the natural elements: Earth (with natural hues of creams and browns), Fire (with lively splashes of colour in the fabrics and dark timber finishes), Air (with a blend of creams and whites) and Water (featuring hues of the ocean). Raffles is a destination in itself, with seven of the best restaurants and bars in town. TOMO is the hotel’s authentic Japanese Restaurant, located at the peak of the pyramid with award-winning Chef Takahashi

Fire & Ice Restaurant - Grill

in charge. Azur is for eclectic all-day dining and Fire&Ice is a New York-style grill that specializes in fine-quality steak and seafood. Its décor a nod to Bali, Crossroads Cocktail Bar does indeed serve Raffles’ famous Singapore Sling but you can go a step further and try their own version, the ‘Dubai Sling.’ The terrace here is also a landmark meeting place for after-dinner drinks and shisha. People by Crystal, at the very apex of the pyramid, has been voted Best Nightclub of the Year by Time Out Dubai. After hours, you will see anybody who is anybody in town here, probably enjoying a bottle of champagne. The pool is large and beautifully designed and also on this level is the Spa with all the treatments you may need. You might try the Egyptian Gold: a 24-karat gold facial treatment. They also have hair salons for men and women. Raffles Dubai is part of a huge complex (most of it keeping the Egyptian theme) that includes a private botanical garden: one hectare of exotic plants (129,000 of them, including Raffles signature Traveller’s Palm)

set around a large opaque dome that is called the Eye of Horus. The hotel is directly connected to the Wafi Mall, with eclectic restaurants, some 350 boutiques, including two department stores and the exotic Khan Murjan, an authentic replica of a 14th century souk from Baghdad. And if you are travelling with the family, take advantage of Raffles Rascals Playzone and its babysitting services as well as the Encounter Zone in the Wafi Mall, a supervised entertainment area for tots and teenagers. If want a day trip, the concierge can arrange desert safaris, shopping tours and excursions to Abu Dhabi and the other neighbouring emirates, which are (at most) a couple of hours’ away. Raffles is also in walking distance of an MTR train station and the drop-off point for the Big Bus open air touring trips of new and old Dubai. For some reason you never hear a plane but Raffles also has the advantage of location: an easy drive to anywhere in Dubai and only 10 minutes from the airport. www.raffles.com/dubai

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GALLERY

A WEEKEND IN SHANGRI-LA

Lots happening at the grand Shangri-la Hotel in Jakarta. First up, the groovy new SATOO Garden restaurant and lounge. It is indoors/outdoors hip where you can now enjoy all-day dining or take advantage of SATOO’s many buffet offerings. Inside are dining tables; outside white rattan couches evoking an “urban resort” feel. You could take advantage of this with Shangri-la’s new ‘Weekend Package,” which includes five-star accommodation, breakfast at SATOO with large discounts at all the other dining venues and the spa, early check-in, late check-out.

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While parents are being pampered in the spa, the kids can enjoy the Kids Club Centre in the hotel’s lush garden, featuring pony rides, bouncing castle, mini pet zoo, face painting, umbrella painting and a magic show. If you need to go shopping, a complimentary city shuttle service to Grand Indonesia and Plaza Indonesia is available on Saturday and Sunday. For guests planning a honeymoon, wedding anniversary or simply a romantic weekend getaway, the “Romantic Weekend Retreat” room package is the one for you. It is also filled with extra benefits, including a

SATOO Garden Restaurant and Lounge

Japanese lunch, spa treatment and, a very nice touch, a bouquet of a dozen red roses to set the mood. Adding more fun to the weekend, guests can take a break from “being alone” and join the hotel’s weekend activities: swimming lessons, water polo, cocktail mixing lessons, an introduction to tennis, traditional dance, wine and cheese lessons and many more. www.shangri-la.com


MIXOLOGY

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DRINK : COFFEE

Astrid Suryatenggara

NOT A CLICHÉ BUT A DRINK AGAIN The movement to get away from bland coffee, especially where the caramel is more important than the bean, is spreading fast. And so is the move away from inferior-tasting coffee to sophisticated ones.

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DRINK : COFFEE

T

his is especially true to people who travel and particularly to the coffee cities, like Melbourne, Rio and Rome. Once you have tasted a well-made coffee, it is very difficult to accept less – even when you make it yourself. The people behind bringing Lucaffé to Indonesia became frustrated with bad coffee on their travels and with coffee machines that made a near-tasteless brew. This was until they discovered Lucaffé. Bringing the brand to Indonesia, they appointed Astrid Suryatenggara, a self-confessed coffee addict and foodie (‘I still love molecular’), to head up the marketing and distribution of this special product and the simple retro 1930s-like home and hotel room machine that makes a cup of coffee from a designer pod. LUCAFFÉ : FROM ITALY TO INDONESIA Lucaffé began as a small artisan coffee roaster and its growth was exponential:

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DRINK : COFFEE

from a million pods a year to two million pods a month in less than 14 years. There are many reasons for this success. The Gian Luca Venturelli Italian Coffee Roasting Company was founded in 1996 at Padenghe sul Garda, on the shores of the famous lake. The roasting company expanded further in 2004, moving to its new headquarters at Carpenedolo (Brescia), still run by Gian Luca Venturelli, where it now also produces the exclusive espresso machines under the brand name La Piccola. They now have both the artisan tradition of coffee roasting and espresso machine design: Italian Easy Serving Espresso. Lucaffe Indonesia started operations in early 2013, and growing strong in Jakarta and Bali. Aside from the outlets and retail, Astrid Suryatenggara aims to serve Lucaffe in the best hotels, spreading PODism across Indonesia.

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“Coffee is about taste,” emphasizes Astrid Suryatenggara. “It is like selling a Bentley. You are selling a fun and fast lifestyle with a touch of elegance and sophistication – all this and it is a dream to drive.” “Likewise, with Lucaffé’s La Piccola, it is for people who understand the good life – and who enjoy proper coffee, especially in their hotel room. Being of simple design, nothing ever goes wrong with La Piccola. And there are 11 varieties of coffee to choose from.” And if you want to try the coffee made by professionals first, there is a Lucaffé in Pacific Place and Kemang Village in Jakarta, another at Kuta and Sunset Road in Bali, with several more planned in other major centres. www.lucaffe-id.com


DRINK : COFFEE

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TRAVEL : NEW DELHI

CAPITAL IDEAS 36


TRAVEL : NEW DELHI

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ew Delhi has now surpassed Mumbai in the number of millionaires who call it home. It is the country’s political centre and a new centre for the arts, fashion and food. It is a wonderful contrast of old and new – from the crowded cacophony of ancient Mogul bazaars to the ultra-modern mega-malls of the leafy suburbs. Its structure is grand, both ancient and new. In Old Delhi (built by the Emperor Shah Jahan), there are the remnants of Mogul glory and you can still stroll the frantic streets of Chandni Chowk. The Red Fort is magnificent. As are the ‘new’ buildings that surround the monumental presidential

palace called Rashtrapati Bhavan. Any tourist guide will give you a logical sequence to see all you want to.

Haat, a bazaar complex which epitomizes Village India and its textiles and home wares. You can also eat well here.

SHOPPING

Best though, is the groovy Hauz Khas. This is a super trendy ‘village’ that has sprung up – narrow streets, fantastic fashion both old and new, jewellery and home wares. It is also littered with little cafes and restaurants. And don’t forget to take a few moments to go next door to the 800-year-old complex with its domed buildings and gardens that overlook a marvellous green park and blue lake.

Go to Tank Road in Karol Bagh to buy customized shoes, along with traditional Indian clothing and jewellery. Have a suit tailored in Old Delhi. Delhi now has several designers worth checking out. Best malls are DLF Emporio, South Extension and the Gallery on MG Road. For handicrafts, the Cottage Industries Emporium on Janpath. Of special mention is Sundar Nagar: for jewellery, antiques and handicrafts. Dili

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GALLERY

Four Seasons Hotel Jakarta and Partners Donate IDR 500 Million Raised Through Jakarta RACE 2013 to Indonesian Cancer Foundation The Four Seasons Hotel Jakarta, together with main partner AIA and partners, PT. Cargill Indonesia and Aqua Danone recently handed IDR 500 million to the Indonesian Cancer Foundation (ICF), the result of the annual charity event - the Jakarta RACE (Run Against Cancer Everyone). “We are delighted to be involved in this combined effort to fight cancer in Indonesia and are committed to organize the Jakarta RACE event annually. We thank each and everyone who participated and supported the Jakarta RACE 2013 who made it possible for us to raise the funds donated: to main partner AIA, partners PT Cargill and Aqua Danone, as well as to all media partners and sponsors,� said Ersev Demiroz the Hotel Manager of Four Seasons Hotel Jakarta at the event. The Jakarta RACE 2013 was held on Sunday, October 6, 2013 near the Four Seasons Hotel Jakarta, and attracted 2.930 registered runners.

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MIXOLOGY

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RESTAURANT : NEW DELHI

DINING IN DELHI The majestic Leela Palace IN New Delhi has already won more awards than you can poke a sceptre at. Most lately, these accolades were for its two restaurants, the international branches of Le Cirque and MEGU from New York. They have both already won ‘best restaurant in town’ awards. LE CIRQUE

L

e Cirque was founded in New York by Sirio Maccioni. It was a place much frequented by Captain Krishnan Nair, founding chairman of The Leela Hotel Group, who went frequently to New York to sell his textiles. It was also frequented by just about every famous face in the world, not to mention three generations of the ‘ladies who lunched.’ In fact, it is one of only a couple of those places still open. Sirio Maccioni arrived in New York while he was working aboard a cruise liner. He

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RESTAURANT : NEW DELHI

Captain Krishnan Nair and Mr. Sirio Maccioni

stayed and worked at the famous Colony Club as a maitre d’ in the late 1960s. In 1974, he opened Le Cirque at the Mayfair Hotel. Since then, it has moved several times and is now in the Bloomberg Building on East 58th Street. His culinary empire now includes several outlets in New York, a couple in the Dominican Republic, a couple in Las Vegas – and the only Asian one: at the Leela Palace in New Delhi. This is on the hotel’s 10th floor and has a bar lounge, al fresco terrace and three spacious dining rooms with views of Delhi’s Diplomatic Enclave. The kitchen is open so you can see the chefs at work.

Le Cirque, Tenderloin,Demi Glace and Sauteed Vegetables

Le Cirque, Champagne Risotto with Scampi Carpaccio

The menu is surprisingly simple, a combination of French and Italian food. Some of the signature dishes include Paupiette of Black Cod, Scallops ‘Black-tie’, Lamb ‘Noisette’, Crème Brulée and Floating Island. And, in keeping with local Indian dining preferences, an impressive selection of vegetarian dishes has been added. Their cellar has an impressive wine list with over 80 labels of Italian wines and 100 labels of French wines. Just like its New York counterpart, it has become the centre for a who’s who in Delhi to dine and be seen. It is the scene of many power gatherings with political, fashion and business people and, not least for its location, and you are bound to see an ambassador or two and even a Bollywood star.

Le Cirque, Papardelle with Duck Ragout

Le Cirque, Paupiette of Black Cod

www.theleela.com

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RESTAURANT : NEW DELHI

Ginshari Rice cooked in an individual Kama Pot with Pickles

MEGU

M MEGU, Oriental Salad

EGU is one of the world’s best Japanese restaurants and, like the original in New York, the one in Delhi is built around a Crystal Buddha elevated over a pool of water with a huge Japanese Bonsho bell suspended from the ceiling. In New York, there is a daily ritual to recreate this Buddha as an ice sculpture. Of course, this would melt in Delhi’s searing heat so the challenge was to find a solid solution. Crystal was one of the many alternatives but then there was no way it could have looked like translucent ice so, ultimately, they hit upon using optical lens glass (a very expensive option) and it does, indeed, look like ice. Tradition has it that you pour water over part of the Buddha’s body, depending on whichever part of your own might be ailing…

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RESTAURANT : NEW DELHI

MEGU, Black Cod Miso

The rest of the design blends ultra-modern with ancient Japanese: floor-to-ceiling dark oak-wood columns, antique silk kimono fabric and a bright origami pattern over the sushi bar. The overall colour scheme is traditional red and black. All this is the setting for superb food under the direction of chef Yakata Saito.  Some of MEGU’s signature dishes include River Stone Grill, MEGU Oriental Salad, Salmon Tartare, Hamachi Carpaccio, MEGU Original Crispy Asparagus, Crispy Kanzuri Shrimp and MEGU Wagyu Carpaccio (with the seafood and several other ingredients imported directly from Japan).

Contemporary Sushi

Chef Saito, MEGU

Each dish at MEGU is presented in a specially-designed handcrafted plate or bowl inspired by the dish itself. There is a very impressive wine list of nearly 400 labels, including some of the world’s best, like Romanee-Conti, Richebourg, Petrus, La Tache and Dom Enotheque. MEGU is the first and the only restaurant to offer sparkling sake, available by either carafe or bottle. No wonder then it was named Best of the Best Restaurant 2013 by the Mail Today. MEGU is open for lunch and dinner and you can also sit outside during winter – a must visit when you are in Delhi. For people serious about Japanese food, this is about the best there is anywhere. www.theleela.com

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GALLERY

ANANTARA DUBAI

Anantara’s first Dubai property, Anantara Dubai The Palm Resort & Spa is a Thai inspired beach resort, located on the Palm Jumeirah. The 293 guest rooms and villas are beachfront and are surrounded by lush landscaping. Each has a lagoon or Palm view and 130 have direct access to 10,000sqm of lagoon pools. The resort also has the Middle East’s first Over Water Villas with glass ocean-viewing panels. In front are a 400m private beach and an infinity pool. They offer all kinds of water sports as well as diving and snorkeling. Six restaurants and bars serve Middle Eastern, Australian, Asian and Mediterranean food.   There are several charming Thai touches such as floating market boats on the lagoons serving tropical beverages and  three wheeler tuk-tuks transporting  guests around the resort. www.anantara.com

London-Tokyo by train?

If it becomes a reality, a train from London to Tokyo will be the longest rail journey in the world. From Britain, it would go across Europe, across Russia and across the sea to Japan. The journey was a train lover’s dream until a delegation of officials from Russia and Japan met to finalise a plan that involves extending the Trans Siberian railway with a bridge from the Russian mainland to the Russian island of Sakhalin. This would mean the route would be extended further for about 500kms to the east coast. A 40km tunnel is part of the next phase, which would take the line under the Soya Strait and into Japan. All this is not new as the project was first begun by Josef Stalin in the 1950s, with construction of the tunnel between Russia and Japan actually beginning. But it was abandoned on Stalin’s death in 1953. The Russian have plans to start work in 2016 with the project that has an estimated cost of some £6.4 billion. If it is completed, the journey from London to Tokyo will take around two weeks.

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MIXOLOGY

63


HOTEL : SINGAPORE

HOW SWEET IT IS Singapore has a new Italian gastronomic gem called Dolcetto by Basilico.

T

his is the Regent Hotel’s just-opened artisanal Italian pasticceria (pastry shop), attached to its flagship restaurant Basilico

Dolcetto (“small sweet”) is serving a treasure trove of regional and seasonal Italian treats, homemade Italian pastries and packaged or bottled goodies you can take out. “It was from our guests’ love for Basilico’s breads and desserts and their requests for them as takeaways that the idea of Dolcetto was conceived”, says Regent’s GM, Martin Sinclair. 46

There are eight separate sections of Italian specialties, including 16 varieties of homebaked pane (bread) and there is a panini and insalate bar, where you can have designer Italian sandwiches and salads There are also nine types of Venetian macaroons (a northern Italian specialty), bomboloni (Italian doughnuts), torti and crostati (cakes and tarts), a collection of cioccolatini (artisanal chocolates) and piccola pasticceria (mini pastries from the southern Italian region of Puglia). All this with fine coffee or Italian-style hot chocolate.

Perfect for yourself or as a gift are the Italian confectionery, cookies, olive oils, balsamic vinegars and wine. The sweets and chocolates are from the century-old Pastiglie Leone, one of Italy’s oldest confectioneries and the retro-packaged sodas from Macario date back to the 1950s. Dolcetto will also prepare your bespoke picnic hamper. www.regenthotels.com/singapore


HOTEL : SINGAPORE Cioccolato Bombolone and BaristaBrewed illy Coffee

Assorted Artisanal Pralines

Squid Ink Macaron with Mascarpone Cheese and Smoked Salmon

Exclusive Macario Retro Sodas

Squid Ink Panini with King Crab and Prawns

Exclusive T.V.B AllNatural Fruit Smoothies

Mini Sweet Almond Pastries

Exclusive Pastiglie Leone Individually Wrapped Candy

47


GALLERY

MISSION HILLS

CLINCHES PRESTIGIOUS INDUSTRY AWARDS

The world’s largest mineral springs and spa resort, Mission Hills Haikou, was awarded “Best Luxury Spa Hotel” at the recent World’s Luxury Hotel Awards and “Asia’s Leading Golf Resort & Spa” at the World Travel Awards 2013, while Mission Hills Shenzhen was named “China’s Leading Golf Resort” at the World Travel Awards. The distinguished World’s Luxury Hotel Awards and World Travel Awards are acknowledged as the pinnacle of achievement in the global hospitality industry. “These awards are a powerful testament to our passion for service excellence and the biggest motivation for our team to seek continuous improvement in guest experience,” says Ken Chu, Chairman & 48

CEO of Mission Hills Group. “For discerning travellers, we believe luxury is more than magnificent décor or extravagant living, it has come to be synonymous with freedom of having a variety of resort offerings available, complete with attentiveness and personalised service.” Mission Hills Haikou is a fresh take on integrated resort comprising leisure, wellness, sports and recreation, dining, shopping, entertainment, meeting, and environmental and ecological education. Since its opening in 2010, Mission Hills Haikou has transformed the capital of Hainan Island into a world-class travel destination.

Accredited as the world’s largest golf club by the Guinness World Records, Mission Hills-Shenzhen is home to twelve 18-hole championship golf courses designed by some of the greatest golfers and legends. “We are excited to receive such esteemed awards. Not only are they a seal of recognition to our efforts, it surely puts Mission Hills more prominently on the international map as luxury travel destinations. We believe that our new landmark developments in the Pearl River Delta and tropical island of Hainan will further strengthen its position as Asia’s top travel destinations,” continued Chu. www.missionhillschina.com


MIXOLOGY

49


GOLF

HUA HIN NAMED GOLF DESTINATION OF THE YEAR

H

ua Hin, the laid-back seaside resort on the Gulf of Thailand that has been the Thai Royal family’s holiday headquarters for more than 80 years, now has another claim to fame: Asia and Australasia’s 2014 Golf Destination of the Year. It is only the second time a region, rather than a country, has been so honoured: Pattaya was the winner in 2012. The accolade recognises Hua Hin’s rapid recent ascendancy to the pinnacle as a golf tourism destination in Asia Pacific. The site of the first golf course in Thailand, Royal Hua Hin Golf Club built in 1924, the region’s golf credentials have risen even further since the opening in 2007 and 2008 of Black Mountain Golf Club and Banyan Golf Club. Both courses have since been rated consistently among Thailand’s elite layouts. Black Mountain has been named for each of the past three years at the Asia Pacific Golf Summit as the top course in Thailand.

50


GOLF

In 2011, Black Mountain was named best championship course in Asia Pacific and the following year became the first course in Thailand to be included in US Golf Digest’s Top 100 Courses Outside the US. This year it was runner-up as best championship layout in the region. Banyan has been in the top three in Thailand for the same period and for the past two years, its clubhouse was voted best in the region. In 2009, Banyan was named best new course in Asia Pacific. CENTARA WORLD MASTERS In June (15-21) next year, Hua Hin will host the Centara World Masters Golf Championship, a week-long tournament for club golfers aged 35 and over. Up to 600 players from around the world are expected to participate. Organiser, Peter McCarthy, the principal of Go Golfing in Australia, said Hua Hin stood out as the obvious location for the first event of its kind in Asia. “We will play at four leading courses – Banyan, Black Mountain, Majestic Creek and Imperial Lake View – all of which are within easy reach of Hua Hin and offer a premier standard of golf and supporting facilities.” The four-round stableford tournament will be played in 15 age and handicap divisions that ensure golfers of a similar age and standard play together. Prizes valued at more than $30,000 will be given away at the final night gala dinner. The tournament is open to all amateur golfers aged over 35 with an official handicap.   www.ThailandWorldMasters.com

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HOTEL : BALI

The Edge Bali is expanding 52


HOTEL : BALI

T

his elegant property has already staged the traditional ceremony called “Ngeruak,” that asks the blessings of the gods so the land may be built on.

Edge is part of the Opulence collection of Mesa Hotels and Resorts and is a dramatic villa property on a beautiful cliff in Uluwatu, on the southern coast of the island. Already each of the private villas has an ocean view with access to an entertainment complex, a restaurant and a beach club (including a glass, lagoon-style swimming pool). The extension will encompass three onebedroom villas and one three-bedroom villa. The 350m² one-bedroom villas will all be complete with private pool, living room,

dining area, and uninterrupted views out to the Indian Ocean.   Once the expansion has been completed, the restaurant will offer unique culinary experiences where guest chefs will be often be in residence. You have the choice of dining in the restaurant – or anywhere on the estate you like. Then the extensive poolside grazing menus cover brunch, lunch, canapés and aperitifs for lazy days spent by the pool, at the spa or in the villas themselves. Dishes prepared by the Executive Chef and his team include locally inspired fresh seafood, elegant Mediterranean, European and subtle Asian delicacies. They also have an extensive wine cellar of over 200 vintage selections.

The entertainment complex will offer two bowling alleys, a tennis court, a karaoke lounge and a bar exclusive to in house guests or for booking corporate events and private parties. The beach club will become a destination in itself, as an events venue, performances by guest DJ’s, and weddings. Phase One is expected to be complete by mid 2014 and Phase Two late 2014 and in both phases the exclusive, luxurious, private experience comes with a butler service, on 24-hour call. They also act as a concierge service to arrange transfers, tours, events and performances. On this occasion, we think we can be forgiven for saying that life will be sublime when you are living on the edge… www.mesahotelsandresorts.com

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GALLERY

THE WORLD’S FIRST

MOËT

&

CHANDON MINI BOTTLE VENDING MACHINE HAS LANDED AT THE ICONIC SELFRIDGES, OXFORD STREET Wrapped in glistening gold and stocked with 350 Art Deco-inspired crystal minis, this is not your ordinary vending machine. Customers can enjoy chilled 200ml bottles for a mere £17.99. Gone are the days of picking and dropping a soda can into the bucket; as customer can press the red Moët seal and watch a gold arm carefully select their bottle from its seat and deliver it into a glowing cylindrical window to reveal their own, adorable mini Moët. These gorgeous crystallised bottles are perfect, decadent stocking fillers. www.selfridges.co.uk

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RESTAURANT

55


ANNIVERSARY

INTERCONTINENTAL BALI

AT 20

A

gala party celebrated the 20th anniversary of the iconic InterContinental Resort on the beach at Jimbaran in Bali.

Some 500 guests gathered in the ballroom and its surrounding courtyards to help celebrate the occasion. Leading the throng was the hotel’s owner, Mr. Surya Paloh, who even joined the band and entertained the guests with a hearty rendition of It’s Now or Never. It was coincidental that the hotel’s birthday fell on the same day as Mr. Paloh’s wife Rosita, a fact that became known when the staff presented her with a beautiful cake with candles.

56


ANNIVERSARY

In the ballroom, they had erected a marvellous bar made of ice where vodka was dispensed and, among the food offerings, there was a ‘pop up’ branch of Ibu Oka’s famous suckling pig restaurant. As a wonderfully generous gesture, the 20th Anniversary was also the occasion where InterContinental’s leadership team, led by GM Michel Chertouh, presented a US$20,000 cheque to support the initiatives of Bali Life Foundation. The owning companies of the resort, Media Group and China Sonangol matched this donation, so the cheque became US$40,000. (Bali Life helps orphaned and rejected children on the island.) www.intercontinental.com

57


GALLERY

THEY PREFER ETIHAD

The Preferred Hotel Group has gone into partnership with Etihad Guest, Etihad Airways’ frequent flyer program. The alliance allows members of the Etihad Guest loyalty program to earn Etihad Guest miles when they stay at any of Preferred Hotel Group’s 650 member hotels in 85 countries, 149 of which are located in 43 cities to which Etihad Airways flies.  Etihad Guest members can earn 500 miles for eligible stays at participating hotels within the Preferred Hotel Group portfolio, and can earn double miles (1,000) at more than 120 participating hotels worldwide. To earn Etihad Guest Miles, members must present their Etihad Guest card at time of hotel check-in.  www.PreferredHotelGroup.com/Miles

CONRAD BALI’S

JIWA SPA Wins Men’s Spa of THE YEAR

The Conrad Bali’s Jiwa Spa has been recognised as Asia’s Men’s Spa of the Year at the AsiaSpa Awards 2013. Conrad Bali general manager JeanSébastien Kling said he was delighted with the award win. “We strive to offer experiences that connect our guests with the destination, and Jiwa Spa is certainly central to this philosophy. The combination of VitaMan products and the innate devotion of the team has been a match made in heaven and we are pleased that this has been recognized by such a highly respected accolade,” he said. 58

Jiwa Spa or “Soul” in Bahasa Indonesian is a 17-room rejuvenation destination spa which provides innovative spa journeys and personalised wellness programs to guests. Balinese traditions have been a source of inspiration behind the spa’s new retreat and holistic services, offered in spacious indoor and outdoor treatment rooms including two pool pavilions, a private 25-metre pool and organic spa cuisine to complete a serene experience. www.conradbali.com


MIXOLOGY

59


WINE AWARDS

INAUGURAL

INDONESIAN

WINE LIST OF THE YEAR AWARDS

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WINE AWARDS

Best Aperitif List Sponsored by Hendrick’s Gin Bacchus - InterContinental Jakarta MidPlaza

Best Bar/Lounge Wine List Sponsored by Viva Asia Apero Wine Lounge & Bar

Best By-the-Glass List Sponsored by Schott Zwiesel Dava - AYANA Resort and Spa Bali

Best Listing of Australian Wines Sponsored by Penfolds Kayuputi - The St. Regis Bali

Best Listing of North American Wines Sponsored by Beringer C’s Steak & Seafood - Grand Hyatt Jakarta

Best Listing of South African Wines Sponsored by Schott Zwiesel C’s Steak & Seafood - Grand Hyatt Jakarta

T

he Indonesian Wine List of the Year Awards recognise the effort and commitment of hotels, restaurants, bars, clubs, cafés across Indonesia as they strive to provide customers with the best variety of wines and vintages. To ensure the impartiality of the judging process, the wine lists were judged by an international jury made up of distinguished international wine experts, sommeliers and writers who have no connections to the wine industry in Indonesia. The entries were numbered, so the judges would not know the names of the venues and then sent off to various points of the globe for assessment. The Chairman of Judges is Roy Moorfield, one of Australia’s leading wine experts, consultant, wine writer and, for the past 25 years, the senior Wine Advisor for Cathay Pacific Airways. The winners of these inaugural Indonesian Wine List of the Year Awards were presented

at a glittering dinner in the ballroom of the Grand Hyatt Jakarta. They comprised 15 individual categories, along with two special Hall of Fame awards for individuals who are inspirational in their promotion of wine and wine knowledge in Indonesia. The panel of international judges was impressed with the quality of the entries and pointed out that many of the winning lists would be winners if entered into competitions in Australia, Hong Kong and beyond. The big winner on the evening was The Steak House, Four Seasons Hotel Jakarta, which picked up awards in three categories, including the coveted Indonesia’s Wine List of the Year 2013.

AWARDS DINNER MENU Marinated Seafood Timbale, pickled ginger jelly, avocado purée Beringer Sparkling White Zinfandel § Potato Cream Soup, nutmeg foam, black truffle Rosemount Diamond Label Chardonnay § Lemon Rosemary Sherbet § Roasted Organic Beef Tenderloin, parmesan mashed potatoes, green asparagus, pink peppercorn sauce Penfolds Bin 2 § Chocolate – pecan tart, praline ice cream, sugared pecans § Lucaffé, tea and home-made cookies § Glenfiddich Single Malt 61


WINE AWARDS

Best Food & Wine Matching Wine List Sponsored by Fiji Water

Best Listing of Italian Wines Sponsored by Lucaffé

Best Wine List, Bali Sponsored by Rosemount Estate

Gaia Ristorante

Gaia Ristorante

Kayuputi - The St. Regis Bali

Best Wine List, Jakarta Sponsored by Wolf Blass

Best Digestif List Sponsored by Glenfiddich

Hall of Fame Award Sponsored by Plantaže Montenegro

The Steak House- Four Seasons Hotel Jakarta

MO Bar - Mandarin Oriental Jakarta

Bpk Yohan Handoyo

Best Listing of French Wines Sponsored by The Peak Connoisseurs

Hall of Fame Award Sponsored by Plantaže Montenegro

Best Restaurant Wine List Sponsored by Tyrrell’s Wines

Amuz Gourmet Restaurant

Bpk Eddy Sugiri 

The Steak House - Four Seasons Hotel Jakarta

62


WINE AWARDS

Indonesia’s Wine List of the Year The Steak House - Four Seasons Hotel Jakarta

Best Listing of New Zealand Wines Sponsored by Matua

Tugu Kunstkring Paleis

The Indonesian Wine List of the Year Awards would like to thank all the wonderful sponsors for making this years event such a great success

63


FASHION TEA

T

Tea & Fashion Farah Khan

wenty Four pieces from the Roberto Cavalli Fall/ Winter 2013 collection wowed guests recently at the Tea & Fashion event held at the Fountain Lounge, Grand Hyatt Jakarta.

The Roberto Cavalli Fall/Winter 2013 is a lavish collection, with a strong refined power of seduction. In these latest creations, the print portrayed on Cavalli’s clothes and accessories, marks a return to the original purity of manual artistry: the weaves, the designs, the colours and the handmade decorations are as traditional as the ones created in the workshops of the Renaissance. At this bi-monthly event, one 150 guests including city socialites and celebrities enjoyed the Fountain Lounge’s traditional English High Tea and CIROC Grapevine cocktails. High Tea is available Monday to Saturday, from 3:00 pm until 6:00 pm. With a commanding view of Jakarta city centre, overlooking the spectacular Bundaran H.I., the Fountain Lounge (open from 8:00 am to 1:00 am daily) remains the place to see and to be seen in Jakarta. www.jakarta.grand.hyatt.com

64


FASHION TEA

Shiela, Sugianto, Riana Bismarak

Fiona Lau

Dina Lestari

Rina Adisusanto, Heny Hasan

Vera Ilyasovam, Penny Wen, Mersuka Dopazo

Monica Hendrayatna

Mimmi Barbie

Yulie Setyohadi, Sonia Wibisono

65


FOOD : MALAYSIA

TASTE OF

Malaysia M

alaysian food is quickly gaining a reputation as something different. And it is. A fascinating blend of influences from Malaya, India and China, where the diverse population comes from. Flavours from the three cultures blend harmoniously to create a marvellous cuisine. And then there are the Peranakan or Nyonya dishes that the Straits Chinese developed over the last couple of centuries. Here is a sampling of dishes we found and they are delicious. You can buy laksa paste in the market or make your own (see below). And many of the dishes call for Malaysian curry paste: here is a generic version of each.

Malaysian Laksa Prawn

66

MALAYSIAN CURRY PASTE

PENANG BEEF CURRY

4 cloves garlic, chopped 4 long chillies, finely chopped, seeds optional 2 stalks lemongrass, white part only, finely chopped 1 knob ginger, grated 1 tbspn galangal, minced 8 shallots, finely chopped 1 1/2 tspns turmeric 1/4 cup oil Salt & pepper to taste

1kg stewing steak, cubed 3 tbspns oil 4 onions, chopped 3 cloves garlic, crushed 2 tbspns coriander 1 tspn each of cumin & turmeric 1 tspn garam masala 1 knob ginger, finely chopped 1 can tomatoes 2 tbspns tomato paste 1 1/4 cups water

Grind all ingredients together with a mortar and pestle or cheat with a blender and roughly purée everything to a smoothish paste.

Sauté the onions and garlic until golden brown. Add the spices and ginger and cook for a minute, then stir in the tomatoes, tomato paste and water. Add the meat, bring to the boil and simmer gently, covered about 2 1/2 hours until the meat is tender.

Chicken Ginger Curry Soup

Penang Beef Curry


FOOD : MALAYSIA

CHICKEN GINGER CURRY SOUP

MALAYSIAN MIE GORENG

2 chicken thighs, chopped 2 1/2 cups water 2 cups chicken stock 1 tbspn oil 2 carrots, finely chopped 2 green onions, finely chopped 1 green capsicum, finely chopped 1 rib celery, sliced 1 cup spinach, chopped 1 zucchini, sliced 2 cloves garlic, minced 1 large knob ginger, finely grated with juice 1 stalk lemon grass, pounded Chilli flakes to taste 2 tspns Malaysian curry paste (you could use Thai) 1 pack rice noodles

400g thick egg noodles 200g rice noodles 6 cloves garlic, minced 250g pork, sliced (can use ready roasted) 2 choy sum, sliced (or another green) 1 cup of small prawns

SautĂŠ the chicken in oil until just golden. Stir in the carrot, capsicum, green onions & celery and stir fry for 2 minutes on high heat. Add the water, chicken broth, chilli flakes, garlic, ginger and lemon grass. Bring to a boil and then let simmer for 10 minutes. Add the zucchini and curry paste and simmer another 3 minutes. Add the spinach and the noodles and cook gently another 3 minutes, adding water if necessary. Serve immediately.

MALAYSIAN LAKSA PRAWNS 750g large prawns, peeled 450g Hokkien noodles, blanched in hot water, drained 2 onions, sliced 2 cloves garlic, crushed 1 knob ginger, grated 4 tbspns laksa paste 1 tbspn oil 2 cups coconut cream 1 cup vegetable stock 2 cups bean sprouts Juice 2 limes Chopped coriander and green onions for garnish. Heat oil in wok and quickly stir fry the prawns, onion, garlic and ginger in batches, until prawns turn pink. Set aside. Stir fry the laksa paste until fragrant and hot. Return prawn mixture and add coconut cream, stock, sprouts, lime juice and noodles and stir fry, tossing until sauce boils Serve garnished with coriander and chopped green onions.

DRESSING 3 tbspns dark soy sauce 2 tbspns light soy sauce 2 tspns sugar 2 tspns white pepper 1 tspn corn starch dissolved in 2 tbspns water

Malaysian Mie Goreng

Whisk all the dressing ingredients together and set aside. Soak noodles in hot water until soft. Drain. Heat wok and add 3 tbspns oil to coat. Lower the heat and stir fry the garlic until aromatic. Add noodles and stir fry for about 30 seconds.  Remove and wash the wok with hot water. Heat wok again and stir fry the pork in 2 tbspns of oil. Set aside. Add a little more oil and stir fry the prawns about 30 seconds. Set aside. Clean the wok again and heat with 3 tbspns oil. Stir in the noodles, pork, prawns and the choy sun. Add the dressing and stir 2 minutes. Test for seasoning and serve garnished with fried shallots and chopped green onions.

MALAYSIAN LAKSA PASTE 8 2 5 6 1 3 2 1 2 1 1 1

small dried red chillies tbspns dried shrimp shallots, chopped candlenuts, chopped knob ginger, grated cloves garlic, chopped stalks lemongrass, chopped tbspn belachan (could use terasi) tspns coriander tspn paprika tspn cumin tspn turmeric

Place chillies and shrimp in two separate bowls and cover both with enough boiling water to cover. Leave for 20 minutes or until softened. Drain well, then process with remaining ingredients in a food processor to a smooth paste.

Beef Rendang

BEEF RENDANG 1kg stewing beef, cubed 2 onions, coarsely chopped 4 cloves garlic, coarsely chopped 2 tspns coriander seeds 1 tspn cumin seeds 1/2 tspn turmeric 1 knob ginger, chopped 1 long red chilli, chopped 800ml coconut milk 1/2 cup desiccated coconut 1 lemon grass stalk, bruised 1 tspn cinnamon Coriander for garnish Dry fry the cumin and coriander until aromatic (about 2 minutes). Place in a blender with the onion, garlic, ginger, chilli, turmeric and whizz to a paste. Use this as a marinade for the beef and refrigerate overnight. When ready to cook, put the beef mixture in a large pot and add the coconut milk, dry coconut, lemon grass and cinnamon. Bring to the boil and then simmer, stirring occasionally for 2 hours or until the beef is very tender. Remove and discard the lemon grass. When ready to serve, increase heat and cook another 25 minutes until the liquid has evaporated. Serve with rice and coriander.

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FOOD : MALAYSIA

MALAYSIAN CHICKEN CURRY

MALAYSIAN BEEF CURRY

KAPITAN CURRY

8 chicken thigh fillets, cubed 1 tbspn oil 2 onions, cut into wedges 4 kaffir lime leaves 1 cinnamon stick 4 star anise 400ml coconut milk 1/2 cup chicken stock 2 tspns palm sugar, grated 2 tbspns fish sauce

1kg stewing beef, cubed 3 onions, thinly sliced 3 cloves garlic, minced 1 eggplant, cubed 1 knob ginger, grated 2 red chillies, chopped 1 tspn turmeric 1 cup oil 400ml coconut milk 1 tbspn tamarind juice

Finely shredded kaffir lime leaves, to serve

Sauté the onion in oil until golden. Add garlic, ginger, chillies and turmeric. Stir 1 minute until aromatic. Add the beef and coat with spice mixture. Cook until browned. Pour in coconut milk and ½ cup water and stir to combine. Bring to boil and then simmer, uncovered, 1 hour, stirring occasionally.

800g chicken thigh fillets, cubed 1/2 cup shredded coconut 3 garlic cloves, sliced 4 shallots, sliced 1 knob ginger, thinly sliced 1 tbspn coriander Chilli flakes to taste 2 tspns cumin 1 tspn nutmeg 1 tspn turmeric 2 cardamom pods 2 tbspns oil 400ml coconut cream 1 cinnamon stick 2 star anise 1 tspn salt 1 tspn tamarind concentrate 1 tbspns palm sugar

Sauté the onions in oil until soft. Add the curry paste and stir 1 minute. Add the chicken, lime leaves, cinnamon, anise, coconut milk and stock. Simmer, partially covered, for 30 minutes or until sauce thickens and chicken is tender. Remove from heat. Add the palm sugar and fish sauce; stir to combine. Taste for seasoning and add sugar and fish sauce if necessary. Serve with steamed rice and sprinkle with lime leaves.

Meanwhile, sauté the eggplant in remaining oil until browned. Drain on paper towel. Add eggplant and tamarind juice to the curry and simmer, uncovered, for 20 minutes or until meat is tender. Serve with steamed rice and top with fried shallots.

SELANGOR FISH CURRY

MUSSALMAN CURRY

800g fish fillets, in large chunks 4 shallots, peeled 3 cloves garlic 1 knob ginger, grated 2 tspns shrimp paste 3 tbspns oil 4 small red chillies, chopped 20 fresh curry leaves 1 1/2 tspns paprika 1/2 tspn turmeric 270ml coconut milk 1 1/2 tbspns tamarind concentrate 2 stalks lemongrass, bruised & chopped 1 tspn palm sugar to taste

500g stewing beef, cubed 2 potatoes, peeled and in chunks 2 onions, chopped 1 can tomatoes, chopped 100g coconut cream 2 cups beef stock 280g jasmine rice 1 knob ginger, grated 2 cloves garlic, minced 2 red chillies, chopped 1 tbspn turmeric 3 tbspns tomato purée 3 tbspns oil Chilli flakes to taste Dash each of cumin & cinnamon

In a blender, whizz the shallots, ginger, garlic & shrimp paste with 2 tbspns water until you have a paste. Heat oil in a wok and add this paste, the chilli, curry leaves, paprika & turmeric and stir fry for 3 minutes until moisture evaporates. Add 1/2 cup water, the coconut milk, tamarind and lemongrass and bring to the boil. Simmer for 10 minutes. Add fish and sugar and simmer for 5 minutes until the fish is just cooked. Adjust seasoning with salt and sugar to taste. Serve with steamed white rice.

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Heat a wok over medium heat. Stir-fry the coconut for 3 minutes or until golden. Transfer to a bowl, reserving 1 tablespoon. Blend the garlic, shallot, ginger, coriander, chilli flakes, cumin, nutmeg, turmeric, cardamom with about a tablespoon of water in a blender until you have a smooth paste. Heat the oil in the wok over medium heat. Add the spice mixture and stir-fry for 2 minutes until aromatic. Add the chicken and stir-fry for 2 minutes. Add the coconut cream, cinnamon, star anise and salt. Reduce heat to low and simmer, stirring occasionally, for 10 minutes until the chicken is cooked through. Add the tamarind purée, sugar and coconut and stir until combined. Serve topped with coconut.

Brown the beef for 4-5 minutes, set aside. Sauté the onion, garlic, ginger and red chilli in oil for 4 minutes, until the onion is soft. Add the turmeric, cumin and chilli powder and fry for 1 minute. Return the beef to the pan and stir in the potato, tomatoes, tomato purée, cinnamon, beef stock and coconut cream. Cover and simmer for 1 hour, stirring occasionally, or until the beef is tender. Add a little water if necessary.

Kapitan Curry


FOOD : MALAYSIA

BUBUR CHA CHA 1/2 cup palm sugar, grated 3 cups water 1 pandan leaf, tied in a knot 200g taro, peeled and cubed 200g sweet potato, peeled and cubed 75g sago COCONUT SOUP 1/2 cup palm sugar, grated 125ml coconut water 1 pandan leaf, tied in a knot 750ml coconut cream Pinch of salt

Bubur Cha Cha

Malaysian Chicken Curry

Put the palm sugar, water and pandan leaf in a saucepan and bring to the boil, stirring until the sugar dissolves. Add the taro and sweet potato and simmer until just soft. Leave to cool then chill in the refrigerator. Boil the sago in plenty of water until soft, then drain and rinse in cold water. Tip into a bowl, fill with cold water and set aside. To make the coconut soup, place the palm sugar, half of the coconut water and the pandan leaf in a saucepan and boil until lightly caramelised. Remove from the heat while you pour in the remaining coconut water. Return to the heat and simmer for 1 minute. Turn off the heat and stir in the coconut cream and salt. Leave to cool, then chill.

Musslaman Curry

To serve, put pieces of taro and sweet potato into bowls. Scatter with sago and spoon over a little coconut soup. MALAYSIAN CHICKEN LAKSA 2 cups chicken, cooked & shredded 200g thin rice noodles (‘cook’ in boiling water and drain) 2 tbspns laksa paste 1 onion, thinly sliced 3 cups chicken stock 2 kaffir lime leaves, torn 165ml coconut milk

Selangor Fish Curry

GARNISH Bean sprouts, chilli, chopped cucumber, chopped pineapple and coriander Stir fry laksa paste for 1 minute then add the onion and stir 2 minutes. Stir in stock, a cup of cold water and the lime leaves. Simmer 5 minutes. Add chicken and simmer another 7 minutes and remove from heat. Discard lime leaves and stir in coconut milk. Heat through. Place noodles in separate serving bowls and ladle soup over each. Garnish with bean sprouts, chilli, cucumber, pineapple and coriander. Serve with lime.

Malaysian Beef Curry

Malaysian Chicken Laksa

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FOOD

Perfect Steak, The Potato, 10 Best


MIXOLOGY

TUGU ADVERT

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FOOD : CAULIFLOWER

WHITE MAGIC T

he first reliable reference to cauliflower is found in the writings of Arab scientists in the 12th century and its origin is generally accepted to be from the northeast Mediterranean.

Cauliflower is one of the species Brassica oleracea; caulis is Latin for cabbage. It is, in fact, from the same family as cabbage, kale, broccoli and Brussels sprouts. Despite its perceived blandness, it is bursting with nutrition, vitamins (especially C), minerals, antioxidants and fibre. It was introduced to France from Genoa (where they called it cauli-fiori) in the 16th century and it grew in popularity because of its delicacy. Its first appearance at a grand table was before the Sun King, Louis XIV.

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Then follows the fabulous story of his successor, Louis XV, who took a mistress in the person of La Comtesse du Barry. She was a colourful lady, a notorious spendthrift who, nevertheless, gained powerful influence at court. (Not bad for an illegitimate daughter of a seamstress who made a convenient marriage to a count with no money but whose title ensured her entry to Versailles).

Perhaps disdainful courtiers were mocking this upstart with this common vegetable, which was later famously mocked by American author Mark Twain, who called it “a cabbage with a college education.”

She survived the king by some 20 years but her sorry end came on the guillotine during the Revolution.

Cauliflower can be roasted, boiled, fried, steamed or eaten raw. Steaming or microwaving better preserves anticancer compounds than boiling. A couple of tips: to preserve cauliflower, don’t wash it until you’re going to use it. And when you steam it, add some lemon juice to the water to keep it from discolouring.

For some reason lost to history, her name was given to a delicate cauliflower soup and, to this day, anything whose main ingredient is cauliflower is called ‘du Barry.’

Here are some great recipes we found for cauliflower as a salad, soup, side dish, main course and even dessert – and we begin with the tribute to Madame du Barry.


FOOD : CAULIFLOWER

CRÈME DUBARRY

CAULIFLOWER SALAD

SPICED ROAST CAULIFLOWER

1 cauliflower, in small florets 2 onions, finely sliced 50g butter 2 tbspns rice, uncooked 1 tspn thyme 1 bay leaf 500ml milk 3 tbspns cream

1 cauliflower, grated 2 carrots, finely chopped 1 red capsicum, finely chopped 10 black olives, chopped 2 tbspns capers, drained Zest of 1 lemon, grated Few basil leaves, chopped 1/2 cup parsley, chopped Salt & pepper to taste Chilli flakes (optional)

(Serve as a side dish, mezze or tapas)

Sauté the onions gently in butter until translucent. Stir in the cauliflower, season with salt and white pepper and gently simmer covered for 10 minutes. Add the rice, thyme, bay leaf, milk and double the volume with water. Bring to the boil and then simmer very gently for 25 minutes.

DRESSING: Make a vinaigrette with 1 part lemon juice to 4 parts olive oil and season. Toss everything together and stir through the dressing.

1 cauliflower, cut into florets 2 tbspns olive oil 1 tspn cumin seeds Salt & black pepper Yogurt (salted) Mint leaves, chopped 1/2 cup pomegranate seeds Preheat the oven to 200˚ Toss the cauliflower with the oil, cumin seeds, salt, and pepper and spread in one layer on a baking tray. Roast about 25 minutes, turning once or twice until edges are golden. Serve topped with a dollop of salted yogurt, mint and pomegranate seeds.

Remove the bay leaf and blend with a stick blender until very smooth. Reheat (but do not boil) and stir in the cream. You can serve it plain or garnished with chopped chives or a sprinkle of paprika.

CAULIFLOWER STEAKS 1 cauliflower, sliced vertically into 3cm ‘steaks’ 1/2 cauliflower, cut into florets 1 1/2 cups water 1 cup milk 2 tbspns oil Salt & black pepper Heat oven to 180˚ In a saucepan, combine about 3 cups florets with the water and milk. Season and bring to the boil and cook until very tender. Pour off all the water except about 1 cup. Purée until very smooth.

Cauliflower Steaks

Heat the oil in an oven proof pan; brush cauliflower steaks with additional oil and season. Cook until golden, about 2 minutes each side. Put pan in the oven and bake about 10 minutes, until they are tender. Divide the warm puree onto four plates and serve with a ‘steak’ on top

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FOOD : CAULIFLOWER

Pasta with Cauliflower

Whole Roast Cauliflower

PASTA WITH CAULIFLOWER

WHOLE ROAST CAULIFLOWER

500g short pasta, cooked al dente 1 cauliflower, in small florets 1/2 cup extra-virgin olive oil, divided 2 cloves garlic, finely chopped 1/3 cup raisins 3 tbspns capers, drained 2 tbspns red wine vinegar 1/2 cup Italian parsley, chopped Parmesan Preheat oven to 200˚

(Versions of this dish are served as a main course in

Season florets with salt and pepper and coat in olive oil. Bake about 30 minutes until they begin to brown. Meantime, sauté garlic, raisins and capers in oil until garlic is golden. Stir in vinegar and cauliflower. Toss cauliflower mixture through the pasta and stir through the parsley, thinning if necessary with pasta water. Serve sprinkled with Parmesan.

Cauliflower Rice Pudding

Cauliflower Lemon Pudding

whole piece for themselves. Expand ingredients to number of guests).

1 cauliflower Extra virgin olive oil 1/2 tspn sumac 1/2 tspn cumin Juice 1 lemon Bunch parsley, chopped Bali salt Preheat the oven to 190˚ Drizzle the cauliflowers liberally with oil, scatter with salt and sprinkle over the sumac and cumin. Roast for 45 minutes, not letting it get too brown. Drizzle again with good olive oil and some lemon juice. Sprinkle with parsley.

CAULIFLOWER RICE PUDDING

CAULIFLOWER LEMON PUDDING

1/2 cup cauliflower, finely grated 1/2 cup caster sugar 1/4 cup brown sugar 1/2 cup cream cheese 2 egg yolks 1 cup cream, whipped 1 tspn vanilla Pinch each of nutmeg & ground cloves

3 cups cauliflower, in florets 1 cup almond milk 2 tbspns sugar 2 tspns vanilla Zest of 2 lemons, grated Juice 1 lemon

Mix 1/4 cup of cream with the sugars, spices, vanilla and cauliflower. Heat in microwave on HIGH for 90 seconds. Let stand for 15 minutes. Beat egg yolks with 1/4 cup of cream; set aside. Pour remainder of cream in saucepan, add cream cheese and cook on medium heat, stirring constantly, until thickened. Add cauliflower and egg mixtures to pan and stir until it thickens. Pour into four ramekins. Allow to cool and refrigerate 3 hours before serving.

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the Middle East and India. Guests cut chunks off the

In a saucepan, bring the cauliflower, almond milk, sugar, vanilla and lemon zest to a boil, uncovered. Reduce heat and simmer about 6 minutes until cauliflower is very soft. Remove from heat. Add lemon juice and puree with a hand blender until very smooth. Pour into a bowl, allow to cool and then refrigerate overnight. Even better made two days ahead. (Almond milk can be made by blending 1 tspn almond meal or marzipan with 1 cup milk. If using marzipan, adjust the sweetness.)


FOOD : CAULIFLOWER

CAULIFLOWER CHEESE

CAULIFLOWER STUFFED TOMATOES

500g penne, cooked al dente 1 small cauliflower, in florets, cooked 4 tbspns butter 1/4 cup flour 3 cups milk Pinch nutmeg Salt & black pepper 1 cup ricotta 2 cups cheddar, grated Preheat the oven to 180˚

4 large tomatoes 2 cups cauliflower florets, cooked 3 rashers bacon, chopped and fried crispy 1 clove garlic, chopped Pinch each oregano and thyme 2 tbspns butter

In a large pot, melt the butter over medium heat and whisk in the flour. Stir in the milk and bring to a boil, stirring. When it thickens a little, reduce heat and season with salt, pepper and the nutmeg.

Slice the ‘lids’ off the tomatoes. Scoop out the flesh. In a blender, purée the cauliflower with herbs, butter, garlic, salt and pepper. Stuff tomatoes with this mixture and top with bacon bits. If you want to serve cooked, bake at 180˚ for 15 minutes.

Cauliflower Cheese

Cauliflower Stauffed Tomatoes

Remove from heat and stir in the ricotta. Then stir through the pasta and the cheddar. Layer the cauliflower in a shallow baking dish and spoon sauce over the top. Sprinkle with extra cheddar and bake about 25 minutes until browned.

ROAST CAULIFLOWER MOROCCAN STYLE 2 heads cauliflower, in florets 2 tbspns olive oil Salt DRESSING: 1/4 cup Tahini (sesame paste) 1 clove garlic, minced Juice 1/2 lemon Same amount of water 1 tbspn honey 3 tspns ground sumac 1 1/2 tbspns dill, chopped Chilli flakes to taste Good pinch salt Preheat the oven to 220˚ Layer the cauliflower in a shallow baking dish, drizzle with oil and sprinkle with salt. Toss well. Roast for 25 minutes, tossing once or twice. For the dressing, put all the ingredients in a blender and purée until smooth. Add a little water if it is too thick. Put cauliflower on a serving platter and drizzle with the dressing.

CAULIFLOWER SHEPHERD’S PIE 750g beef mince 4 cups cauliflower, cooked & drained 1 onion, chopped 6 mushrooms, quartered 2 tbspns butter 2 tbspns flour 1 1/2 cups beef stock 2 tbspns Worcestershire sauce 1 egg yolk 1 cup blue cheese, crumbled 1/2 cup sour cream Paprika Brown meat in oil then add the onions and mushrooms. Stir fry about 6 minutes. Meantime, make a roux by whisking the flour and butter in a saucepan over medium heat. Whisk in the beef stock, Worcestershire and season. Simmer until it thickens. Stir into the meat mixture.

Roast Cauliflower Moroccan Style

CauliflowerShepherd’s Pie

Mash the cauliflower with the sour cream and egg yolk and, lastly, the blue cheese. In a shallow baking dish, pour in the meat mixture then top with the mashed cauliflower. Sprinkle with paprika and bake in a moderate oven until it browns.

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CATERING EMIRATES

A

trip around the enormous catering facilities at Dubai International Airport reveals the fascinating and complex processes involved in buying, preparing, storing and uploading the food that you eat on Emirates Airlines at 35,000 feet. The first thing you notice is that everything is fresh: the vegetables, fruit, meat and fish. Some things, of course, are packaged – dry goods such as biscuits. The other thing is that Dubai is pure desert and practically all the food has to be imported. And since this is the case, you would think it would add to the price of an air ticket.

38 Million Meals a Year 76

“Not so,” says the supervisor. “We are given a strict budget and we must buy and prepare the food within or below it.” They tell you that their award-winning chefs have also created a range of healthy meal options with an emphasis on preserving the original flavours and essential vitamins, whilst avoiding the addition of saturated and trans fats, salt and added sugars. They use cooking techniques and styles associated with healthy eating-grilling, poaching, stewing, boiling, baking and the sous vide (under vacuum) system that


CATERING EMIRATES

maintains the integrity of fresh ingredients by heating them for an extended period at relatively low temperatures. All the food, incidentally, is halal. All this, of course, cannot be done without a massive team. The catering centre employs some 6,600 people (47 different nationalities), including 450 chefs, many specializing in the cuisine of their own country. The catering centre also takes care of all plates, glasses, cutlery and linen need to serve all these meals on board. The Emirates Airline catering facility in Dubai is the largest of its kind in the world in terms of volume: on an average day, they handle some 375 flights, freshly preparing 1,524 different menus for various Emirates routes.

The headline gaining 38 million meals a year are for Emirates flights alone (all three classes). This facility also uplifts around eight million meals a year for 125 other airlines which land at Dubai. These meals include selections of local fare, depending on the origin of the carrier. When you buy your ticket, you can specify any special food you desire. This includes Asian and Western vegetarian meals, baby meals, bland dishes, diabetic dishes, fruit platter meal, gluten-intolerant meal, highfibre meal, kosher meal, low calorie and low cholesterol meals, no-salt meals, Muslim, Jain, Hindu and kosher meals.

cater for major Emirates-sponsored events, like the Rugby Seven’s, Dubai Tennis Championships and the Dubai International Aerospace Exhibition. Emirates employs its own team of sommeliers who source wine, champagne, spirits and beer from France, Germany, California, South Africa, Australia and New Zealand. Passengers are able to check online at www.emirates.com on every meals that will be served on their flight and make any special dietary request.

They also cater for all the lounges and restaurants in Dubai Airport terminals, for Emirates and five other airlines. They also

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HOTEL : KUALA LUMPUR

ROYAL REVIVAL The grand old Majestic Hotel in Kuala Lumpur has re-opened with a complete refurbishment, a new tower and some fanfare.

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T

he original Majestic was built in 1932 and was the great hotel of KL at the time, an icon of Malaya’s boom years leading to World War II that was the place for glamorous social events, government receptions and the residence for prominent international visitors. Now listed as a national heritage site, The Majestic sits in 1.5 hectares of gardens on Jalan Sultan Hishamuddin, right opposite the striking old Moorish-style railway station. (Today, it is also conveniently close to Sentral Station with its express rail link to the airport).

This key location is known as the historical mile of Kuala Lumpur. Nearby are many of the city’s tourist attractions, including the National Museum, National Mosque, Islamic Arts Museum, Lake Gardens, and the Bird and Butterfly Parks. Accommodation is housed in the Majestic Wing and the new Tower Wing, separate buildings linked by a glass enclosed airconditioned walkway. The Majestic Wing is the original historic hotel building and the suites echo the art deco style of old. The black and white checkered tiled bathrooms feature claw-footed bathtubs and separate showers. All Majestic Wing suites are provided with butler service.


HOTEL : KUALA LUMPUR

Prawn Cocktial

Jefrey Mong

Spotted Dick

The Tower Wing houses the majority of the Hotel’s 300 guestrooms and suites, and complements the original building in the art deco style with the use of polished chrome and jewel veneers. Dining is in the Colonial Café, The Bar and The Tea Lounge in the old building and Contango Restaurant in the new one. The Colonial specializes in the fusion of Nyonya and British food so popular before Independence. There is a chicken chop and even spotted dick. Of special note is the Majestic Spa, housed in its own building. The interior is inspired by Charles Rennie Mackintosh and its exterior Mee goreng

is dominated by a large swimming pool that has a fabulous view to the city’s old quarter. Another building has been called The Smoke House where gentlemen can use the Truefitt & Hill grooming room, cigar room, a screening room and card room. There is also a bar and a private dining area with a chef on call. Possibly the most talked about of The Majestic’s new look is the Orchid Room. In a conservatory between the old and new buildings, you can take tea or an evening cocktail or even throw a party amid hundreds of these colourfully exotic flowers. www.majestickl.com

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RESTAURANT

SHANG PALACE AT KOWLOON SHANGRI-LA, HONG KONG RECEIVES MICHELIN TWOSTAR ACCOLADE

T

he Shang Palace at the Kowloon Shangri La, Hong Kong, which reopened in September 2012 after a major renovation, has been awarded a two star rating in the 2014 edition of the Michelin Guide for Hong Kong and Macau. This latest award is the fifth time the Shang Palace has been awarded two Michelin stars since the guide was first published six years ago. The rating is based on five criteria – the quality of the products, value for money, mastery of flavour and cooking, the “personality” of the cuisine and consistency between visits. The Michelin two-star accolade denotes excellent cooking worthy of a detour. Timothy Wright, general manager of Kowloon Shangri-La, Hong Kong, said, “We are very proud to be honoured by the Michelin Guide with a two-star rating. It is truly a wonderful acknowledgement for our dedicated team to have its efforts recognised and rewarded. I would especially like to congratulate Chef Mok for his commitment and creativity, and

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our experienced team of Chinese chefs, many of whom have been working at Shang Palace for 10 to 20 years, for ensuring Shang Palace’s culinary excellence. This laurel signifies that not only do we maintain consistently high standards but also strive to meet the even higher expectations from our local supporters and international travellers.” Renowned for its Cantonese cuisine, Shang Palace delivers to every guest traditional and innovative dishes artistically prepared by Chef Mok Kit Keung and his team. “I am so proud of being a part of the Shang Palace culinary team, and it is an honour and a huge achievement for us to help the restaurant to maintain this prestigious recognition,” said Chef Mok. The chef’s signature dishes include; Crispy Lobster with Oatmeal, Braised Spare Rib with Chin Kiang Vinegar, Stewed Spotted Garoupa with Foie Gras and Black Garlic and Oven Baked Cod Fillet with Egg White and Conpoy. www.shangri-la.com.


RESTAURANT

Braised Waygu Beef Cheek with Red Wine 2M

Crispy Lobster with Oatmeal 2M

sp King Prawn Sliced Sea Conch 2M

Stewed Star Garoupa

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MIXOLOGY

When you go to Singapore over the holidays, do try and visit the celebrity chef restaurants at Marina Bay Sands where they have created special holidaythemed cocktails as well as reintroducing a couple of well-loved classics.

T

hey are also available at FUSE, the intimate lounge in the hotel’s lobby. Here they have introduced two new cocktails to pair with a dessert created by Executive Pastry Chef Ryan Witcher. The Chocolate Raspberry Cake (made with a dark chocolate sponge and homemade raspberry jam and raspberryChambord ganache) sees the sweetness and sourness of the dessert pairing perfectly with the refreshing Grey Berry Bramble cocktail and also the intriguing Raspresso Martini. The Grey Berry Bramble is inspired by the Bramble, a classic English cocktail created in 1984 and considered by many to be England’s Cosmopolitan. FUSE’s version uses French Earl Grey-infused gin, blueberry syrup, fresh lemon juice and soda water to create a crisp and clean concoction. The Raspresso Martini by contrast is a heady mix of Skyy Vodka, Chambord, Harvey’s Bristol Cream and a shot of espresso. A deep roast coffee is used to complement the chocolate flavours of the paired dessert. It is served in a martini glass that rests above a bowl of crushed ice.

Festive tipples

AT MARINA BAY SANDS

Osteria Mozza Cocktail

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MIXOLOGY

FUSE Cocktail - Raspresso Martini

FUSE Cocktail - Grey Berry Bramble

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MIXOLOGY

At db Bistro Moderne meanwhile, the bar has added an original creation, named 我的美人 (Wo De Mei Ren – My Beautiful Lady) using fresh watermelon juice combined with vodka, cucumber syrup and lime juice in a sour plum sugar rimmed glass. This is an easy drinking refresher, especially for women who prefer lighter drinks. Another original at db Bistro Moderne, the Jack Frost, has also returned for the holidays. This seasonal cocktail features Tanqueray gin muddled with candied cranberries and orange, shaken with holiday spiced syrup and fresh lime. The cocktail is topped with crushed ice, cranberries and mint leaves, then sprinkled with icing to resemble a Christmas tree in the snow. Known as a classic and a ‘must try’ at CUT by Wolfgang Puck, Rough Love is made with Champagne, Japanese Shiso Umeshu and Tanqueray No. Ten gin. It looks elegant with a raspberry placed on the top of a handcrafted ice block to give the illusion that it is floating on the surface of the drink. Over at the Amaro Bar in Osteria Mozza, the Five Spiced Cable Car cocktail is a remake of the classic Sidecar which is created from brandy, Cointreau and lemon juice. The Amaro Bar’s version has replaced the brandy with house-spiced rum and rimmed with five-spice powder. The sweet and delightful cocktail gives off a fragrant aroma reminiscent of a gingerbread house.

CUT - Prime Steak Sandwiches

Happy Holidays… www.marinabaysands.com

CUT - Cocktail - Rough Love

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GALLERY

Mexican First Family

APEC

MOMENT IN BALI Standout moments like President Yudhoyono serenading President Putin on his birthday sort of stole the social side of the APEC summit in Bali. But two dozen other leaders were there, including probably the most glamorous, President Enrique Peña Nieto of Mexico and his beautiful wife Angelica Rivera, a former telenovelas star on Mexican TV. Not unhandsome himself, the President was keen to see a little of Bali while he was here and to experience a little local culture. So it was, he had heard about one of the island’s most established icon restaurants, Café Warisan. Unfortunately, his schedule did not permit him to visit the Kerobokan eatery, so he did the next best thing. He invited owner Cetin Candan and his chef Asep Mildani to design a dinner to enjoy on his plane on his way home. So, Candan (seen here with the President and First Lady and Sari Kusumaningrum) were at Bali Airport to say goodbye and were even given a tour of the presidential plane, Fuerza Aérea Mexicana Uno (Air Force One), which is actually called the Presidente Juárez, after the republic’s founding leader who ousted the Austrian Emperor Maximilian. So, what does a president eat on his plane? They chose a green salad, lamb chops, barramundi filet and spinach ricotta ravioli.

Asep Mildani

Warisan provided some croissants and pastries for the first couple for next morning’s breakfast as the transpacific flight is overnight.

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GALLERY

Michael and Muriel Kadoorie

Bryan Ferry and Edouard Ettedgui

STARS CELEBRATE IN HONG KONG A star-studded gala celebrated the milestone 50th anniversary of Mandarin Oriental’s flagship property in Hong Kong. More than 800 dignitaries and society guests from Hong Kong and around the world gathered for the big party. Celebrity guests included Dame Helen Mirren, Maggie Cheung, Bryan Ferry, Vivienne Tam, Karen Mok, Mary McCartney, Frederick Forsyth, Caterina Murino, Darcey Bussell, George Osborne, Boris Johnson, Olivier Krug, Pierre Gagnaire and Sir David Tang. Notable guests from Hong Kong included Moses Chan, Aimee Chan, Hins Cheung, Michelle Wai, Kathy Chou, Ankie Beilke, Pansy Ho, Simon and Daisy Ho, Maisy Ho, Yvette Yuen, Ming Ho and Louisa Cheng. The guests were welcomed by Edouard Ettedgui, the Group’s Chief Executive and Dame Helen Mirren

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MOHK GM Jonas Schuermann before they enjoyed an extraordinary outdoor spectacle, fusing history, design and technology burst into life – a three-dimensional projection over the façade of the property traced the hotel’s history and beginnings in 1963 and the subsequent development of the Group into the global luxury brand that it is today. From this original property of 1963 to today’s 45 luxury hotels in major global destinations. Later, guests were treated to live performances by two of the Group’s celebrity fans, Hong Kong’s Karen Mok, the enigmatic Bryan Ferry and The City Contemporary Dance Company and their apt performance of the “Dance of Golden Fans” (a tribute to MO’s famous logo). www.mandarinoriental.com


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COMPETITION

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In each edition of Viva Asia we feature a photograph from a hospitality establishment somewhere in the world. Take a look at the photograph above which shows the new Heavenly Spa by Westin™ located in one of the most popular tourist destinations in Indonesia. The question is if you were visting the new Heavenly Spa by Westin™ which Indonesian island would you be on? Please email your answers to info@vivaasiamagazine.com and, if correct, you will be in the running to wine one of two 700ml bottles of Martell Cordon Bleu Cognac courtesy of Martell.

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Viva Asia Travel & Food Magazine - Issue 4 2013