epicure October 2018

One of the many destinations on my travel bucket list is a month-long holiday to the Amalfi Coast. There, I will travel to the picturesque towns of Amalfi, Positano, Ravello, Sorrento and Capri. Apart from the numerous sightseeing and walking tours, each day would be marked by a common goal - to eat a copious amount of the freshest seafood. I would sit on the outdoor terraces of all the coast-facing eateries, shacks and restaurants I have earmarked (that will be another bucket list, of course). The fishermen will haul in the most pristine catch from the sea hours earlier before the sublime gems land on my plate. Zuppa di pesce, swordfish cappaccio, lemon and prawn risotto, fried seafood cone, lobster spaghetti and more will be washed down with a…

Getting to Wa Ale Island Resort requires effort. You arrive at the modest Kawthaung Airport in Burma. A chauffeur picks you up and drops you off at the jetty for a two-hour ride aboard a luxurious 55 ft yacht. Trust us, it’s worth the wait. The resort lies within the vast Lampi Marine National Park, an ASEAN Marine Heritage site. You’d know you have arrived the moment you hit the stunningly clear, blue waters teeming with whale sharks, dugongs and manta rays. Within the resort are two restaurants, a spa, 11 Tented Beach Villas and three Tree-top Villas. The latter are beautifully nestled among lush greenery and offer unparalleled views of the Andaman Sea. Gear up for a slew of wildlife-centric activities. Trek through the flora of Wa Ale’s jungle or…

As a purveyor of sustainable products, Classic Fine Foods brings in ingredients that are free from additives, chemicals, or genetic modification. Some of the brands it represent include carabineros from Qwehli, the only company that has the skills to fish for this red prawn; obsiblue, an exotic New Caledonian blue shrimp; and premium blue lobster from Rougié, the world’s leading gourmet food store which uses the highest quality and source for the top produce. What we love: the New Caledonian blue prawns, which are reared in the heart of the South Pacific, New Caledonian – in pure and crystal clear waters of the largest lagoon in the world. The meat is firm and delicate, fine and subtly flavoured. It is also lightly sweetened. It’s no surprise that many Michelin-starred restaurants are…

ZEN KOH, managing director, Fourier Intelligence Tell us more about Fourier Intelligence. We are in the business of development, manufacturing and marketing of medical devices, particularly NeuroRehabilitation robotic and sensor-based devices for functional movement therapy. Our exoskeleton technology is great for stroke and spinal cord injury rehabilitation and is being implemented in clinical settings. What is the future for Fourier Intelligence? The roles and responsibilities of Fourier Intelligence are to work on developing and providing affordable, accessible, and clinically applicable technologies to the people who need it most. We no longer want to be in the situation where medical robotics are deemed as nice-to-have; we want to build technologies that can make a real difference, improve the clinical outcomes, and become widely adopted. That is why we are working on launching our new generation exoskeleton…

x Homegrown restaurant Si Chuan Dou Hua’s coming-of-age story through Journeying Together: 21 Years (同行 21) is an inspiration for F&B startups. The book details its early business struggles, as well as the challenges of working with different staff and chefs while maintaining its cuisine standards. Available at all Si Chuan Dou Hua outlets; for dine-in customers only. x A memoir that serves up the troubled family history behind an iconic American dessert, JELL-O Girls reveals the truth behind the difficult lives of the Jell-O’s ladies. Written by Allie Rowbottom, the descendant of the household brand, she weaves together her family history and the story of the classic American dessert to produce a book that surprises and entertains. Published by Little, Brown and Company. Available from amazon.com. $18.30 x Explore the world…

Adding to his repertoire of jaw-dropping bar designs across Asia, Australian interior designer Ashley Sutton dazzles with not one, but two new projects in Hong Kong; Dining Concept’s Dear Lily and Dragonfly. F. Scott Fitzgerald would have been right at home sipping an afternoon cocktail in Dear Lily. Sutton recreates the vibe of Paris through a sprawling space of carved wood and soft gold that’s reminiscent of the timeless glamour that enraptured the literary genius. That’s not forgetting Sutton’s attention to detail where he peppers the interiors with bouquets, trinkets and an awe-inspiring ceiling of a wrought iron chandelier swimming in a sea of dried lavender. It paints the perfect backdrop for head chef Bhupendra Singh’s indulgent 8 oz Japanese Wagyu Strip Loin (HKD688/S$120) and Tasting of Caviar platter (HKD488) and,…