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Tatler Dining Singapore

Tatler Dining Singapore November 2018

Dining well is a luxury Singapore Tatler has long appreciated, and T.Dining by Singapore Tatler, a bi-annual publication, affirms its commitment to covering the city’s dynamic food scene. It also offers an insider’s look at the global culinary landscape, food and wine trends and the best gourmet experiences. Not only does it celebrate the evolutionary nature of the business, but also the creative energy that feed the voracious and seemingly tireless professionals who make dining well an indulgence we so passionately afford ourselves. The aim is to offer readers a discerning perspective of the world of food and drink, an appreciation of quality dining experiences, not labels or exclusivity.

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País:
Singapore
Idioma:
English
Editor:
Tatler Asia Limited
Periodicitat:
Biannually
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2 Números

en aquest número

2 min.
culinary artistry

It’s easier to realise the art of good cooking than to try and understand the science it relies on. And that isn’t a bad thing. For the same reason a joke isn’t funny if you have to explain it, a beautifully roasted duck breast—its crisp skin and pink flesh glistening in a cherry and red wine jus—isn’t as sexy if we were to go on and on about the laborious task of roasting and boiling duck bones to make a stock that would need to be further reduced by simmering for another few hours to achieve the ideal consistency for said glaze. That being said, we also need to make time to appreciate the beauty of a well-cooked dish. If you didn’t grow up with a kitchen goddess of a grandma…

3 min.
bites

ORIGIN STORY The sources of some of our favourite coffees can be found as close as Indonesia’s Sumatra and as far away as Ethiopia and Colombia. They’re also the inspiration behind Nespresso’s new Master Origin collection, launched in collaboration with local farmers from renowned coffeeproducing regions around the world. There are five different coffee variants to choose from, each embodies the unique processing techniques and flavours of its source. For example, the Master Origin Indonesia is created through a traditional hulling process, resulting in a rich and velvety texture. The Ethiopian variety is flowery and bright, thanks to the ancient method of sun-drying whole coffee cherries to release more fruity notes.nespresso.com/sg Fresh off the Boat Savouring oysters at the source is a primal, salty pleasure. That’s exactly what’s offered by The Shuckle Ferry,…

2 min.
in good hands

“I love to indulge myself in good food,” admits Chinese master chef Leung King Hung. Which is why it came as no surprise when, at the age of 18, he started a career in cooking in his native Hong Kong, which is celebrated for its vibrant dining scene. His cuisine of choice: Cantonese. While it’s not extremely difficult to learn the foundations of Cantonese cooking, Leung confesses that it takes a lot of patience, determination and hard work to be really good at it. He adds that it took him more than a decade to master the ingredients and cooking techniques; for the latter, he learned by training in the kitchens of skilled Cantonese chefs—even without pay. That was more than 20 years ago. He has since garnered considerable experience working at…

3 min.
rooted in excellence

Raymond Blanc is a ball of positive energy. When we meet at his office at Belmond Le Manoir aux Quat’Saisons, the 69-year-old chef can’t stop flipping through books, offering me freshly baked pastries and fruits, and regaling me with stories as if it’s the first time he’s telling them. I quickly conclude that his immense staying power can be attributed to this—the man refuses to rest on his laurels and, frankly, just never stops. That a self-taught chef has been able to reach the pinnacle of the culinary world and retain his standing is achievement enough, but for Blanc—who has been knighted in both France and the United Kingdom—it’s the people he touches that matter the most. That includes the chefs he’s mentored throughout the years, including the likes of Marco…

3 min.
run of the mill

It may be the most quotidian of spices today, but peppercorns were once a precious commodity in the Middle Ages, when they were worth more than their weight in silver. European merchants in the 15th century cultivated their wealth through the sale of peppercorns, with the Venetians marking prices up to an average of 40 per cent. Arab traders, meanwhile, guarded their own stash by spinning a tale of how pepper trees in India were guarded by poisonous serpents. To harvest the peppers, they claimed, the trees had to be burnt to drive the snakes away, in the process turning the white fruit of the pepper trees black. That, as the British might say, is hogwash. Black peppercorns are simply the cooked and dried unripe fruit of the pepper plant (Piper…

4 min.
first, we eat

Delicious, tasty food. That’s all it boils down to for Jason Tan. Everything else, as the old trope goes, is just gravy. The gentlemannered chef/patron and co-owner of Corner House says that, like a good sauce, his culinary philosophy can be reduced to those three words. It’s not the answer you’d expect when looking at the exquisitely plated, complex compositions that Tan and his team dish out—each one a symphony of colours, textures, impeccable produce and flavours that orbit around the “gastro-botanica” theme. “My culinary philosophy here has always been, and will always remain, about gastro-botanica” It’s been four years since Corner House transformed what was once the home of the assistant director of the Botanic Gardens, EJH Corner, into a restaurant that pays homage to its verdant UNESCO Heritageendorsed location. In…