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NOVEMBER 2018 S$8.50/Rp85,000/US$6.50 epicureasia.com FRONT COVER OF THE YEAR 2017 (CONSUMER) GOLD HOW TO… cook like a Venetian make the best chargrilled Spanish octopus eat your way Art of through Chengdu POWER DINING Private dining rooms with a difference + top sommelier picks CONTENTS NOVEMBER 2018 Bar Cicheti Food Wine & Drinks 70 CELLAR CHOICE Entertaining 46 TOP TOQUE 66 VINE EXPECTATIONS Wines to drink with your 74 THE RETURN OF POWER Luca Fantin of Il Ristorante Marcelo Papa of Concha y Toro client DINING Exquisite dishes from Iggy’s 58 WORK THESE ROOMS 68 RAISING THE BAR 71 TIPPLE TIPS The four private dining Catch up with your favourite A Manhattan in Singapore 86 MASTERCLASS rooms to book bartenders Char-grilled octopus and ocean beef tartare 2 epicureasia.com Hotel de Berri Paris Travel Regulars 94 CHEF’S TRAVELOGUE 4 EDITOR’S NOTE 20 GLOBETROTTING EPICURE 108 FOOD TALK Chengdu offers way more than New openings in Thailand and A Soto Ayam of One’s Own mala hot pot 13 EPICURE LOVES Vietnam American Express’ 110 STOCKISTS 98 FREQUENT FLYER Platinum Vibes 34 EPICURE LOOKBOOK Tony Gaziano, bespoke shoemaker W Kuala Lumpur 112 EPICURE’S CHOICE 14 EPICURE NEWS The things we crave this month 100 HERE COMES THE SUN Hot new menus and 36 STYLE BUZZ 72 hours in Bintan dining spots Conscious Fashion epicureasia.com 3 EDITOR’S NOTE Bring your A-GAME TO A POWER LUNCH hen it comes to business, I’m a firm believer that you should always eat before you negotiate. After all, a power lunch is worth a thousand faceless emails. Food cuts across different client cultures and the W ritual of a meal is sharing and cooperative in nature. Plus, keeping your business client happy and well- fed is always a good idea. There are certainly enough Wall Street-esque restaurants to cater to the high level of wheeling and dealing that goes on in this city, but the concept of power dining has also evolved through the years. While C-suites are still cutting deals at steakhouse restaurants and fine dining establishments, the hospitality scene has embraced more expressive dining concepts for those who are looking for something less formal. Our feature on page 58 recommends four private dining rooms from the latest opening to an unconventional stunner housed in a heritage building. The most beautiful restaurants can still feel a little souless without a talented and people-oriented chef. Associate editor Eve Tedja and I had the pleasure of meeting Luca Fantin of one Michelin-starred II Ristorante - Luca Fantin when he was in Bali and Singapore recently. He strikes me as someone who knows how to regale his diners with stories and also let his food do most of the talking. Tedja’s interview with Fantin appears on page 46. As a gourmet magazine, the epicure team has certainly organised a fair share of wine and food events to connect our partners and readers. The most recent one was held at Capella Singapore, where the team from Uniworld Boutique River Cruise Collection - whose floating boutique hotels average 130 passengers each - interacted with 24 guests. Turn to page 52 for all the highlights. Adeline Wong Managing Editor It took a village, from our team, The Ate Group’s publicists to Iggy’s owners Ignatius Chan and Janice We love to hear your feedback. Wong and head chef Helio Gonçalves, to put together this month’s power dining recipe spread. Feast your [email protected] instagram.com/adelinewongcy eyes on page 74. 4 epicureasia.com life’s refinements SENIOR PUBLISHER Cecilia Goh ([email protected]) MANAGING EDITOR Adeline Wong ([email protected]) WINE EDITOR June Lee ([email protected]) ASSOCIATE EDITOR Eve Tedja ([email protected]) STAFF WRITER Jessica Chan ([email protected]) DIGITAL WRITER Victoria Lim ([email protected]) SENIOR DESIGNER Darryl Pestana ([email protected]) IT & DIGITAL MEDIA DIRECTOR Jun Evangelista ([email protected]) DIGITAL MEDIA PRODUCER Tu Jie Rui ([email protected]) CONTRIBUTORS Ching, Eddie Teo, Faz Gaffa-Marsh, Hélio Gonçalves, Lim An-Ling, Yong Woei Na REGIONAL BUSINESS DIRECTOR Dewi Prasodjo ([email protected]) SENIOR BUSINESS MANAGER Jack Ang ([email protected]) ADMIN & MARKETING EXECUTIVE Sheila Devi ([email protected]) MARKETING EXECUTIVE Shauna Mun ([email protected]) MANAGING DIRECTOR Dennis Pua ([email protected]) PUBLISHING CONSULTANT Ho Sum Kwong ([email protected]) epicure is published 12 times a year by Magazines Integrated Pte Ltd 20 Bedok South Road, Singapore 469277 Tel: +65 6848 6868 Printed by KHL Printing Distributed by MPH Distributors (S) Pte Ltd. Company Reg No: 200918015G ISSN 2010-1155 MCI (P) 183/03/2018 epicure INDONESIA is licensed by Magazines Integrated Private Limited, registered in Singapore: Printed by PT Cintya Grafika in Bali and Distributed by NewspaperDirect Indonesia epicure is available in print, digitally through Apple iTunes and Google Play, and on epicureasia.com. facebook.com/epicureasia instagram.com/epicureasia youtube.com/epicureasia ON THE COVER 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 Photos Ching every reasonable care has been taken to ensure the accuracy and objectivity of the information provided in this publication, Art direction and styling Yong Woei Na neither the Publisher, editors and their employees and agents can be held liable for any error and omission, nor any action Recipe by Helio GonÇalves of Iggy’s taken based on the views expressed or information provided within this publication. All prices are in Singapore dollars unless Shot at Iggy’s otherwise stated and exclude miscellaneous taxes. 6 epicureasia.com DISTRIBUTION Village Hotel Albert Court Village Hotel Bugis Village Hotel Changi W Singapore - Sentosa Cove Wangz Hotel Singapore York Hotel Singapore YOTEL Singapore Golf & Country Clubs Laguna National Golf & Country Club Orchid Country Club Seletar Country Club Sentosa Golf Club Serangoon Gardens Country Club Tanah Merah Country Club The Keppel Club The Singapore Island Country Club Private & Social Clubs Ee Hoe Hean Millionaire Club Hollandse Club Singapore Cricket Club Swiss Club The American Club The British Club The China Club The Tanglin Club The Fullerton Hotel Singapore Tower Club Recreational Clubs & Cafés Fitness First Singapore epicure is available at the following: Hotel Indigo Singapore Katong Spinelli Coffee Company Onboard Singapore Airlines (SIA) Hotel Jen Starbucks Singapore as an inflight magazine InterContinental Singapore tcc-The Connoisseur Concerto JW Marriott Hotel Singapore South Beach Airport Lounges/Airline Offices Klapsons, The Boutique Hotel Upscale Private Residences Air France KLM Le Méridien Singapore, Sentosa Oakwood Premier OUE Singapore British Airways M Hotel Singapore SC Global Properties Cathay Pacific Airways Mandarin Orchard Singapore CIAS Marina Mandarin Singapore epicure is also circulated DNATA CIP Lounge Mercure Singapore on Stevens at the events of the following societies: Emirates Naumi Liora Chevaliers du Tastevin SATS Premier Clubs Novotel Singapore on Stevens Circumnavigators Club SIA KrisFlyer Gold Lounges Oasia Hotel Singapore Commanderie de Bordeaux SIA Silver Kris Lounges One Farrer Hotel & Spa International Wine & Food Society Thai Airways Orchard Hotel Pan Pacific Singapore epicure is supported by the following Deluxe Rooms & Business Centres of Hotels PARKROYAL on Beach Road National Organisations: & Resorts in SINGAPORE PARKROYAL on Kitchener Road Australia Trade Commission Amara Sanctuary Resort Sentosa PARKROYAL on Pickering Australia’s Northern Territory Amara Singapore Ramada Singapore at Zhongshan Park Atout France Capella Singapore Resorts World Sentosa California Wine Institute Carlton City Hotel Singapore Royal Plaza on Scotts Canadian Beef International Institute Carlton Hotel Singapore Shangri-La Hotel, Singapore European Union Concorde Hotel Singapore Sheraton Towers Singapore Food & Beverage Managers’ Association Conrad Centennial Singapore Singapore Marriott Tang Plaza Hotel Investment and Development Agency of Latvia Fairmont Singapore SO Sofitel Singapore Italian Trade Commission Four Seasons Hotel Singapore Sofitel Singapore City Centre New Zealand Tourism Board Furama City Centre, Singapore Swissôtel Merchant Court Singapore PROCHILE Furama RiverFront, Singapore Swissôtel The Stamford PROWEIN Goodwood Park Hotel The Elizabeth Hotel Restaurant Association of Singapore Grand Copthorne Waterfront Hotel The Fullerton Bay Hotel Singapore Singapore Chefs Association Grand Hyatt Singapore The Fullerton Hotel SOPEXA Hilton Singapore The Quincy Hotel Spain Tourism Board Holiday Inn Singapore Orchard City Centre The Regent Singapore Tourism Authority Thailand Holiday Inn Atrium The Ritz-Carlton, Millenia Singapore Tourism Fiji Hotel Grand Mercure Singapore Roxy The St. Regis Singapore ViniPortugal 8 epicureasia.com Keraton at the Plaza Kristal Hotel Jakarta Mandarin Oriental, Jakarta Menara Peninsula Hotel MESA Hotels and Resorts Pullman Jakarta Indonesia Thamrin CBD Raffles Jakarta Santika Indonesia Hotels & Resorts Sari Pacific Jakarta Shangri-La Hotel Jakarta Sheraton Grand Jakarta Gandaria City Hotel The Aryaduta Hotel Jakarta The Aryaduta Suites Semanggi The Dharmawangsa Jakarta The Hermitage, a Tribute Portfolio Hotel, Jakarta The Media Hotel & Towers Wyndham Casablanca Jakarta The Pullman
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  • View Dining Menu

    View Dining Menu

    STARTERS & SALADS Miso Soup miso dashi broth, tofu, seaweed, scallion, enoki mushroom Cucumber Salad hearts of palm, heirloom tomatoes, charred avocado, avocado oil, amazu dressing, sesame seeds Sweet Gem Kusa Nori Salad tosaka, wakame, hiyashi, hijiki, gem lettuce, endive, frisée, kaiware, kusa dressing Edamame choice of yuzu sea salt, shoyu salt or spicy umami topping Shishito sudachi avocado oil emulsion, maldon salt CHILLED & HOT SOCIAL SHARES Shigoku Oysters* half dozen shigoku oysters, shiso sakura shoyu mignonette, kusa cocktail sauce, gold flake Blue Fin Tuna Tartare* sudachi edamame avocado mousseline, umai ponzu, tapioca crackers, micro nori mix, micro radish Kanpachi Carpaccio* grapes, watermelon radish, auspicious ponzu, borage, micro shiso, shiso oil, ika tuile Yuzu King Salmon Sashimi* ikura, myoga, kaiware, sea micros, yuzu emulsion, crispy salmon chip Scallop Crudo* yuzu apples, truffle nuance, jalepeño, kyuri radish rose Agedashi Tofu brick dough wrapped tofu, oba leaf, ginger oroshi, tokyo scallion, gobo root umeboshi, ito togarashi threads, tsuyu broth Vegetable Tempura kabocha squash, okinawa sweet potato, asparagus, baby carrot, sweet onion, maitake mushroom, baby corn, shiso leaf, tentsuyu Shrimp Tempura crispy rice crusted shrimp tempura, wasabi honey aioli, kabosu fluid gel, infused tobiko, micro cilantro Jidori Chicken Karaage jidori chicken, auspicious shoyu, house made oshinko, scallion grass *Consuming raw or undercooked meat, poultry, seafood, shell stock or eggs may increase your risk of a food borne illness
  • Pasta Beef New York Boneless Shell Steak

    Pasta Beef New York Boneless Shell Steak

    VEAL ENTREES SEAFOOD VEAL PARMIGIANA ........................................................................$15.95 SHRIMP SCAMPI............................................................................$15.95 (breaded veal cutlet w/mozzarella cheese & tomato sauce) (sauteed shrimp in a garlic, lemon, and white wine sauce. Served VEAL PICCATA ................................................................................$15.95 over linguini) THOR (white wine sauce w/ lemon & capers) SHRIMP PARMIGIANA ....................................................................$15.95 AW N VEAL MARSALA ..............................................................................$15.95 (breaded shrimp with tomato sauce & mozzarella served with linguini) ZZERI E (sauteed with fresh mushrooms & marsala wine) PESCE DI MARE ............................................................................$17.95 H PI A VEAL SALTIMBOCA ........................................................................$16.95 (shrimp, scallops, clams, and mussels served over linguini. Red, (proscuitto, cream sherry wine, mozzarella over spinach) white, or fra diavlo) VEAL ALLA NONNA ........................................................................$16.95 SEA SCALLOPS ..............................................................................$14.95 (pan fried & sauteed with peppers & sliced potatoes in a (broiled with garlic, butter,lemon, and white wine. served over vinegarette sauce) linguini) VEAL MILANESE ............................................................................$15.95
  • Goma Do-Fu(Sesame Tofu) Steamed Veggie with Vinegar Miso Sauce

    Goma Do-Fu(Sesame Tofu) Steamed Veggie with Vinegar Miso Sauce

    Recipe Cooking Sun Tokyo Oct.2016-Dec.2016 KAISEKI Class #1 ごま豆腐 Goma do-fu(sesame tofu) -This is one of the best known “shoujin ryouri” dishes which developed in Buddhist monasteries in Japan. INGREDIENTS: 2 tsp. Sesame paste 2 tsp. Kudzu starch 70ml. Water A pinch Salt A little Wasabi A little Soy sauce DIRECTIONS: 1. Mix kudzu starch and water, then pour it to sesame paste little by little and mix until completely smooth. 2. Heat the mixture over medium low and stir constantly as it thickens. 3. When it becomes elastic, take off the heat and pour into a mold and cold with ice water. 4. When solidified, serve with soy sause and wasabi. KAISEKI Class #2 野菜の酢味噌和え Steamed veggie with vinegar miso sauce -This sauce can go great with salads, simply steamed vegetables, and even cooked meat or seafood. INGREDIENTS: 30g Seasonal vegetable 1/2 tsp. Miso 1/2 tsp. Sugar 1/2 tsp. Vinegar 1/2 tsp. Mayonnaise DIRECTIONS: 1. Mix miso, sugar, vinegar and mayonnaise to make sauce. 2. Arrange steamed vegetables nicely, and put the sauce over them. Recipe Cooking Sun Tokyo Oct.2016-Dec.2016 KAISEKI Class #3 だし巻玉子 Rolled egg -This egg dish loved by everyone from children to adults in Japan. INGREDIENTS: 1 Egg 1 tbsp. Dashi 1/4 tsp. Light soy sauce 15g Daikon reddish DIRECTIONS: 1. Whisk the egg well, then add dashi and light soy sauce to it 2. Pour enough egg mixture into the oiled heated pan to cover its surface then roll down the half cooked egg from the back to the front (if you find bubbles in egg, break it by chopsticks) 3.