epicure November 2019

Asian cuisine is as complex as the geo-cultural landscapes of the countries that make up the largest and most populous continent. Take for example, rice, a food staple for over 1.6 billion people around the world. The selection is mindboggling. Think basmati rice from the Indian subcontinent, jasmine rice from Southeast Asia, Koshihikari short-grain rice from Japan, black sticky rice found in Thailand, and the non-sticky varietal in China. Each type lends itself to a different taste profile, texture and culinary application. When it comes to Asian cooking techniques, the variety is overwhelming. Stir-frying, steaming, pickling, double-boiling, braising and roasting form some of the foundational techniques of Chinese cooking. (Read our feature on page 48 for the tips.) Tandoori (think of the tandoor oven as the Indian version of a barbecue…

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Tombalek is the perfect place for aspiring masterchefs looking to craft their own personalised knife. The local wood and metal crafting workshop specialist provides the venue, materials and assistance from their own expert craftsmen. This year, they have started to offer knife making courses in addition to their highly popular furniture workshops. The Forge and Bevel knife making class package ($975) includes six to eight three-hour sessions (flexible session-based schedules). The workshop covers all facets of knife making, from the forging of the blade, bevel grinding, handle making, polishing and sharpening. Students can also choose the metal and style of knife that they want to make, from the Western-style chef’s or petty knife to the Japanese Santoku and Nakiri varietals. Those who are unable to complete crafting their knives within the…

The swanky penthouse on OUE Bayfront building has been transformed into the city’s latest rooftop dining destination, VUE. The grandeur of the 60-seater restaurant is apparent from the get-go; black and gold tiles adorn the walkway towards the restaurant before diners enter the dining room with a cathedral-esque arched copper ceiling. And then there's the stunning 270-degree view of Marina Bay; the lights in the dining room are even synced to the nightly light show from Marina Bay Sands. Early birds who arrive between 5pm and 7pm enjoy complimentary canapés with their spritz cocktails. The 36-seater al fresco bar area offers palate-pleasing tipples which include the Reiwa Highball ($18), an oriental-inspired drink of umeshu, Appleton rum and fresh shiso, and the Ispahan, ($16), a fruity blend of raspberry-infused gin, lychee and…

El Teatro Tapas (which translates to The Theatre) is the last restaurant to complete the destination dining spots at the Arcade @ The Capitol Kempinski. With its fiery red canvas awning, golden finishings on the interior and terracotta floors, the striking Spanish diner is hard to miss. Classic tapas fare like Patatas Bravas ($14), Gambas al Ajillo ($14) and cold cut platters are the must-orders. For heartier fare, El Teatro Tapas’ paellas are an excellent choice, and you get a gloriously crisp socarrat found at the bottom of the pan. For an old-fashioned Spanish experience, opt for the Paella de Pollo ($28) or the briney Paella de Arroz Negra ($30); the latter features an assortment of seafood, such as prawns, crab and squid, cooked with squid ink. #01-83, Arcade @ The…

Pura Brasa aptly pays homage to Barcelona’s famed Boqueria Market with its bright decor, busy kitchen and boisterous chatter. A franchise created by Josper, the famed Spanish brand of charcoal-burning ovens, the Spanish restaurant is the go to for anything on the grill. You won't go wrong with a bowl of mussels ($22), where the molluscs are stewed in their own juices and a dash of white wine; and the fork-tender half-metre-long pork ribs ($35), grilled at low temperature for 20 hours. Apart from the grilled fare, diners can also tuck into classic tapas such as the Spanish Omelette ($15) served with a dollop of garlic aioli, and crystal bread ($6) – thin crusty bread slathered with olive oil and crushed tomatoes. Order a glass of cava and you will…