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Tatler Dining Singapore November 2017

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.

Tatler Asia Limited
2 Issues

in this issue

2 min
raise your expectations

Having a vested interest in the food and drink we love isn’t a new concept—it’s just that we seldom ponder its importance. We often think of it as the responsibility of the people working in the industry to ensure that we have the best on the plates in front of us—and that the choices we’re offered are also in the planet’s best interest. If only it were that easy. Simply put, we need to be better consumers, be better informed and make our choices count—much like lauded Australian chef Dan Hunter did when he made the decision to open his first restaurant on a farm located about two hours away from the food capital of Melbourne (page 18). Or when our very own Julien Royer did when he opened Odette with…

5 min

TURNING JAPANESE In the Lion City, it seems like there’s a bottomless appetite for Japanese food. Thankfully, there are fresh new concepts to excite the scene. Taking over the second floor of a shophouse in Telok Ayer is Kabuke, an intimate gastrobar inspired by the art of kabuki. It boasts an impressive selection of sake, which you can pair with contemporary Japanese fare. On the bustling Keong Saik Road, you’ll find Kyuu by Shunsui, offering a 10-course omakase menu featuring seasonal sashimi (flown in twice a week) and robatayaki items. Late into the night, it serves an à la carte menu—perfect for those in need of light bites with drinks. kabuke.sg; kyuu.sg PRIZED COLLECTION THE RELEASE OF JOHNNIE WALKER HOUSE’S 2017 CASKS OF DISTINCTION IS YOUR CHANCE TO OWN SOME OF THE RAREST,…

3 min
chocolate dream

It’s often our first luxury—comfort in a melting mouthful. Love, solace and joy cloaked in a luscious confection. And make no mistake, chocolate is indeed a luxury. The journey it takes from cacao bean to chocolate bar is a long and arduous one that today is even more preciously valued, as fresh warnings of an impending global cacao shortage resonate around the world. To make chocolate, cacao pods are first plucked from their trees and broken open. Their beans are cleaned, fermented and dried in the sun before being packed and shipped to chocolate makers. What follows is lowtemperature roasting to develop the beans’ flavour, winnowing (separating the nibs or “flesh” from the bean), grinding into cocoa mass, and high-pressure processing to yield either cocoa powder or cacao butter. The latter is…

4 min
dan hunter

If a chef ever needs reminding that cooking with a conscience is a choice and a blessing, they only need to look at the recent success that former Mugaritz head chef Dan Hunter’s been having. Hunter made the decision to move back to Australia and eventually opened his own restaurant, Brae, in 2013—though not in the food capital that is Melbourne, but on a 30-acre farm located 135km southwest of the city, in Birregurra. In his debut cookbook, Brae: Recipes and Stories from the Restaurant, he shares how he felt like he “had gone away to travel and party”—leading to an important decision about what he wanted to do. His move was far more than a sentient push to source more sustainably; it was a deep-rooted commitment to cultivating a personal…

3 min
grounded pleasures

Family, people and produce underpin the ethos at Julien Royer’s Odette, which is arguably also one of Singapore’s most gorgeous restaurants, resplendent in its soft shades of pink, oyster and pearl. Royer grew up on the family farm in central France’s sleepy Auvergne region and learned the fundamentals of cooking from his maternal grandmother, for whom the restaurant is named. “I am also obsessed with the Japanese art and philosophy of dining, which you will also sense is translated in your experience at Odette” Heart and Soul At Odette, the immaculate two-Michelin starred dining experience is as thoroughly beguiling as the restaurant’s decor—the front-of-house crew has mastered that fine balance between being attentive yet unobtrusive, while Royer’s uniquely artful nouvelle cuisine delights the senses as much as it charms the palate. By sourcing the…

1 min
produce and kinfolk

PRODUCERS “We have to go see them, try the products and build relationships. I have visited most of our farmers to see how they work. For example, on a recent trip, I met a butcher in my hometown who specialises in an old breed of cattle that’s fed so that the meat can be dry-aged for a long time. They are 80 per cent grass-fed and, towards the end of their lives, they are fed corn. We are going to work with him soon.” INGREDIENTS “I’m always inspired by what ingredients are in season. Inspiration can come from travel, from other people or from techniques that I’ve seen other chefs use. But the base for us is always to choose the right ingredient.” TEAM “I have evolved as a chef and a man because of…