Monday, July 17, 2017

7 Delicious Reasons to Visit Singapore this July


7 Delicious Reasons to Visit Singapore this July

Published on Manila Bulletin Lifestyle, July 13, 2017


1. STREAT. My absolute favorite Peranakan chef Malcolm Lee of Candlenut (best crab curry in the planet!) will be teaming up with the pioneer of modern Singaporean cuisine Willin Low of Wild Rocket in this exciting collaboration happening on July 14 and 15 at Clifford Square. The two champions of Singaporean cuisine will helm a pop-up restaurant featuring modern Singaporean and Peranakan food, alongside nine hawker stalls personally curated by the duo, each presenting a quintessential local dish with a fun twist. 


2. Whitegrass. The Michelin Guide Singapore just launched its 2017 edition on June 29 and bestowed its coveted stars on 38 dining establishments. Among the newly minted restaurants is Chef Sam Aisbett’s 18-month old Whitegrass where he serves cross-cultural flavors unconfined by geographical limitations. I had the most amazing meal with Challans duck on eggplant cream and Chinese jelly mushrooms, Australian freshwater marron with burnt chestnut miso and a 20-year aged Kamebishi soy sauce that my server ever so carefully squeezed onto my plate. Too precious! For dessert, milk jelly, milk ice cream and milk curls from Hokkaido paired with fresh honeycomb from northern Thailand, followed by an intensely mouthwatering Taiwanese mandarin sorbet that jolted me awake from my delirious food-induced coma. Every course was divine and I strongly recommend you book a table at once. 


Challans duck on eggplant cream and Chinese jelly mushrooms at Whitegrass



Australian freshwater marron, burnt chestnut miso, 20-year aged Kamebishi soy sauce 
at Whitegrass



3. Meta. The most tender octopus - a result of slow cooking for hours and hours - topped with ridiculously tasty XO sauce, plump mussels, garlic crumbs, and a side of squid ink and sunchoke puree hidden under a radicchio leaf… this is just one of the culinary treasures you will find at Chef Sun Kim’s restaurant Meta. The Korean chef could not help but add bits and pieces of his Asian roots into his dishes – gochujang on fresh Irish oysters, yuzu and shiso on raw fish, crab bibimbap – and I could not help but admire every unique bit of it. Meta received its first Michelin star this year. My first mouthful of his beetroot and burrata dusted with tobiko, I already knew in my heart that it deserves the accolade.


Irish oysters, gochujang at Meta



Octopus, mussel, XO sauce, radicchio at Meta



4. Manhattan Bar. Be transported to 19th century New York once you step into this bar, with its seductively dim lights, oak barrels, lots of dark leather, and shelves of jars containing spices and fruits for drying and pickling. All five signature cocktails I tried were masterfully crafted, but if you must to choose one drink only, let it be the Aviation (Citadelle gin, Luxardo maraschino liqueur, fresh lemon juice) which comes with a vial of Tempus Fugit crème de violette that you stir into your drink and watch the special concoction turn into a pretty purple hue. Manhattan is voted number one at Asia’s 50 Best Bars 2017 and our sweet Filipina server presented us with apple cheesecake poppers to celebrate the win. 


Manhattan Bar at Regent Hotel



5. Yayoi Kusama: Life is the Heart of a Rainbow Exhibit. Pumpkins, pumpkins, pumpkins! They are not only for eating, but also for indulging your visual appetites. This exhibition features 120 fascinating works of the Japanese artist and runs until September 3. Be ready to be blown away by the spell-binding experience which will make you smile, make you laugh, make you sad, make you cry. After the feast for the eyes, head down to Gallery & Co. for the most adorable pumpkin, and completely edible this time! 


Pumpkin by Yayoi Kusama



National Gallery Singapore



6. Shangri-La Hotel Tower Wing. What a treat to be enveloped in lushness every time I walked into the lobby of my home in Singapore. Look to your left and be amazed by the nine-meter high mystical rock wall, look to your right and be amused by the massive, refreshing balls of green in place of the usual, oftentimes boring flower arrangements, look up and be mesmerized by the two thousand pieces of cascading leaves by Japanese designer Hirotoshi Sawada to create a tree canopy in this enchanting oasis. The newly renovated Tower Wing at Shangri-La Singapore takes my breath away each and every time. One of the best things about my stay, aside from the heavenly bed, was being able to enjoy a multitude of Singaporean heritage dishes without leaving the comfort of the hotel. One lazy day I had chili crab and mantou, Hainanese chicken rice, and an incredible katong laksa all by myself, washed down with a comforting mug of teh tarik followed by a sweet, chocolatey glass of Milo dinosaur. 


Shangri-La Hotel Singapore



Katong Laksa at The Lobby Lounge, Shangri-La Singapore



7. Singapore Food Festival is happening between July 14 to 30 and there will be a roster of activities to celebrate the richness and diversity of local Singaporean flavors. Imagine a hawker wine safari where Bib Gourmand hawker eats are paired with artisanal wines from Australia and New Zealand, a kueh pairing workshop where you enjoy the sweet little treats with coffee, tea, and cocktails, and a 50 Cent Festival featuring nostalgic dishes like abacus seeds, paper wrapped chicken, beehoon, and iced candy at 1980 prices – 50 Singapore cents! 


Hawker food and wine pairing at Maxwell Food Centre



Singapore nostalgic dishes at 50 Cent Festival



Kueh and cocktail pairing at Bar Stories


So fly your empty stomachs to Singapore this July, speak your best Singlish, and immerse yourselves in Singaporean culture by eating, eating, and never-ending eating!




Thursday, June 8, 2017

Carte D'Or Gelato


When I was in London for three weeks last summer, my neighbour (aka the supermarket - more specifically the frozen goods section) was my best friend. I would buy Carte d'Or gelato on my way out and oftentimes on my way home, too - it was strategically located between the underground station and the apartment I was staying at. My favorite flavours were triple chocolate parfait and crema di mascarpone. 

So imagine my delight when I found out that UK's #1 gelato brand is finally coming to Manila, and just in time for the summer months, too!



To get to know Carte d'Or more, I attended a fun and interactive gelato-making class where I learned the step-by-step on gelato-making process and the ingredients that go into every scoop of the frozen treat.

My take-home lessons:

1. Carte d'Or uses only premium ingredients sourced from the places where they make them best, so we can enjoy natural flavours free from additives.

“We take pride in sourcing from only the best, no matter where it takes us - from Australian butter to pistachios harvested from South Australia and California, from Belgian chocolate to hazelnuts grown in Turkey,” boasts Earl Keh, Carte D’Or brand manager.


Real cream and butter from Australia



Pistachios from South Australia and California 



Chocolates from Belgium



2. Gelato-making is an easy and uncomplicated process. As long as you have the best ingredients, you are already halfway there!


Chef Miko Aspiras showing us how it's done. Basically, you just throw in all the 
premium ingredients and mix thoroughly.



3. It is simple, but you will need a very expensive gelato machine like this.

Cattabriga is said to be the Maserati of gelato machines



It churns gelato slowly but surely, and the result is a smooth, rich and creamy frozen dessert.




Fold pistachios into the churned gelato



TA-DA!!! 
Now it's time to enjoy the smooth, creamy, nutty fruit of my labour. 



4. To save yourself time and trouble (and all that Maserati money) making your own gelato, just buy a tub or four from a supermarket near you.


Carte d'Or launches four irresistible flavours in Manila:

Pistachio



Salted Caramel


Chocolate Hazelnut


And my favorite of the four - rich, dark and sultry Double Dark Chocolate 




We are the very first country in Asia to enjoy Carte d'Or gelato and I cannot wait to try all the local flavours that Chef Miko is cooking up for us. On my wish list: ube, buko pandan, pili nut, tsokolate, turon...


Carte d'Or Gelato is available in select supermarkets and convenience stores nationwide.




Tuesday, June 6, 2017

Eat, Pray, Eat in Ubud


Eat, Pray, Eat in Ubud

Published on Manila Bulletin Lifestyle


I chose to spend the last few days of 2016 in a place I had always wanted to go back to, a place that promises peace and quiet, a lot of nature, smiling people, healers, raw food, vegan restaurants, a place where I could slow down, reflect, and most importantly, detox my mind, body and spirit, a place which means “medicine” in its native language - Ubud.




I should have known better.

Despite being in the mecca for health, the one and only clean meal I had was at Paradiso, a really cool cinema that shows old films and serves strictly plant-based food. So you see, there was no choice but to eat falafels (which were delicious, by the way) and a plate of vegan nasi goreng while I watched Matthew McConaughey and Ken Watanabe try to make their way out of a Japanese suicidal forest alive. It was a movie that called for steak.

The rest of my meals were heavy on meat. Too bad for my body, but lucky for you, you now have a good eat list for your next Bali trip.


1. WAROENG BERNADETTE




My search for the best beef rendang in town led me to this quirky restaurant where everything on display is for sale. The rendang served here is made using Bernadette’s family recipe and involves cooking the meat in coconut milk and secret spices for twelve hours – eight on the first day, and another four on the second. No wonder the beef was ridiculously tasty. Warning: You are likely to consume more than one bowl of rice.

Waroeng Bernadette: Jalan Gautama Utara, Ubud



2. BEBEK TEPI SAWAH




The biggest dilemma here is whether one should order the Balinese crispy duck or the fried smoked chicken. I suggest both because aside from the fact that they are equally delicious, I must admit, portions are tiny. Do not forget to mix and match the different sambals, and wash everything down with avocado iced coffee. After overeating, walk off the meal around the beautiful property surrounded by lotus ponds and rice paddies.

Bebek Tepi Sawah: Jl. Goa Gajah, Ubud



3. MELTING WOK




The coconut curry noodles here is one dish I often fantasize about ever since my first taste of it in 2013. You can opt to have your bowl plain or with tofu or meat. Of course, I had mine with beef. Rich and hearty with a broth boasting so many layers of flavors and a depth that can only be achieved after hours and hours of simmering, it was the simplest meal of the trip but one that brought me the highest satisfaction, even topping the chichi, award-winning Mosaic. The place is always packed so call ahead to reserve.

Melting Wok: 13 Jl. Gootama, Ubud



4. IBU OKA


It is difficult not to compare babi guling to our Filipino lechon (which is still, hands down, the best pig for me), but when in Bali, do as the Balinese do – eat Balinese pork. The suckling pig at this overly popular warung is stuffed with a paste made with shallots, ginger, galangal, garlic, turmeric, chili, peppercorn, and shrimp paste, and then roasted over open fire for six hours. The result is mildly fragrant pork with not so crunchy skin. Admittedly, it is not something I am ecstatic to eat again, but definitely a dish you must try once when in Bali.

Ibu Oka: 2 Jalan Tegal Sari, Ubud



5. HUJAN LOCALE




From the makers of Mamasan and Sarong comes the newest addition to Ubud, serving Indonesian flavors with finesse and always with a surprise factor. My kambing curry (the spicier the better!) came with roti canai that was chewy and crispy at the same time, the tuna tartare was served with a medley of watermelon, Thai basil, sesame seeds and chili shallot lime dressing. It is the place to go for local flavors when you need a break from the warungs.

Hujan Locale: 5 Jl. Sri Wedari, Ubud



6. LA RAMONA




I discovered this place through an Instagram follower who tipped me about Chef Joshira’s crazy dishes. I went without any expectations, and honestly, the funky interiors left me doubtful. But WOW, my cinnamon and cumin-rubbed lamb appetizer was out of this world! The grilled meat sat on a bed of toasted cashew and feta salad tossed in lamb tamarind jus, its flavors complex, bold, exciting. The prawn tacos were fresh and delightful, the chocolate mousse rich and decadent and made even more fabulous with candied orange peel. Secret to finding this hidden gem: look for the blue octopus on the wall.

La RaMona: 9 Jalan Dewi Sita, Ubud.


Monday, January 30, 2017

Chinese New Year Lucky Eats


Of all the special occasion feasts, Chinese New Year is the most interesting to me. Unlike noche buena or media noche where heirloom recipes and family favorites are usually served, during Chinese New Year, we eat dishes that hold symbolic meanings.

In our family, a Chinese New Year meal consists of lucky foods which are believed to bring us good fortune in the year to come. On our dining table will be a whole fish with head and tail intact because fish signifies abundance, and head to tail represents abundance from beginning to end. There will be pork, dumplings, abalone, noodles, glutinous rice balls, oranges, each dish symbolizing wealth, prosperity, longevity, happiness, and good luck.

I must admit it is a tedious task to prepare a traditional Chinese New Year feast, and how lucky are we that we can now just take the whole family out to celebrate the special occasion at a restaurant. Or two. Or three.

Because I live closest to Mall of Asia and the new S Maison at Conrad, I thought I’d share with you my picks of dishes to eat in these two malls for a lucky and tasty Year of the Rooster.






MASUKI
One word to describe the siomai at Masuki - SIOMAI! Ginormous in size and packed densely with meat, it is best enjoyed drowned in the signature special sauce and then bathe with fresh calamansi.


UMA UMA
Noodles represent longevity and the maze soba is a wonderful way to eat your way to long life. Bouncy noodles that you toss with chunks of tender pork chasiu, bamboo shoots, spring onions, leeks, sesame seeds and a runny onsen egg, it is 100% MSG-free yet full of umami. Add a drizzling of chili oil to make things even more exciting.


MANN HANN
Mann Hann oyster cake is a fluffly, gooey, chewy egg pancake studded with juicy, briny oysters. I know this sounds weird, but the best way to enjoy it is to smother the whole thing with ketchup. An oldie but always a goodie. 


PARADISE DYNASTY
Radish in Hokkien sounds similar to good fortune, so the more radish you eat, the better fortune you will enjoy. Biting into Paradise Dynasty’s radish pastry's incredibly crisp and flaky crust reveals the naturally sweet, moist and creamy bundle of turnip strips. The play on different textures and flavours makes this golden nugget a sheer delight to eat. In fact, it is so delicious I sometimes I forget I am eating vegetable!


TIM HO WAN
The bean curd roll with seafood and pork is the siomai’s heartier and tastier albeit lesser known cousin. Wrapped in a spongy bean curd skin that has soaked up all the deliciousness of the soya-based gravy, this is one dimsum so flavourful it does not need any condiment.


FOUR SEASONS HOTPOT
Chinese New Year is about family bonding and a hotpot meal is the perfect venue for this occasion. Unlimited meats, seafood, dumplings, offals, vegetables, every kind of ball imaginable, sushi, sashimi, desserts and drinks, Four Seasons has the widest selection I've seen in Manila. There is something to suit everyone's taste, and you can eat to your heart's content for a price that just can't be beat.


MODERN SHANGHAI
Pork knuckle is one of the lucky foods to eat during Chinese New Year because its roundness and fattiness symbolise a well-fed year to come At Modern Shanghai, the trotter is braised until fall-off-the-bone tender, served with a superior brown sauce, and priced at P888 - the luckiest number which means "to prosper."


BIJIN NABE BY TSKUDA NOJO
Imagine boiling and simmering Jidori chicken bones until they are fully dissolved and reduced to a rich and velvety chicken broth. And then imagine using this collagen broth to cook your complete meal of chicken, meatballs, vegetables, noodles, and shrimps. Every ingredient you put into this beauty pot adds a layer of flavor to the soup, making every sip a whole new experience. Best part is, the more you eat, the younger, more beautiful and supple your skin becomes.


Gong Hei Fat Choi and bon appétit!!!


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