What are some of the hottest things to buy, know and eat? Here are TAN MIN YAN’s favourites.
What are some of the hottest things to buy, know and eat? Here are TAN MIN YAN’s favourites.
BE INSPIRED BY: The Krug x Egg book
There are few things we like more than beautifully photographed pictures of food. Poached, scrambled or fried?, the second collaborative effort between champagne brand Krug and a stable of 17 Krug Ambassade chefs from around the world (three of whom work in restaurants in Singapore) features not only said beautiful photographs, but also the chefs’ personal takes on how the simple egg can be best highlighted in a dish. It is by no means a useful recipe book – lengthy, indulgent prose waxing lyrical about the origins of the egg won’t help anyone become a better cook – but it’s nevertheless a fascinating read on the inspiration that drives some of the world’s best chefs. Appetite sufficiently piqued? Head down to Jaan, Stellar at 1-Altitude and Tippling Club to try chefs Kirk Westaway’s, Christopher Millar’s and Ryan Clift’s egg creations for yourself. Chef Ryan’s take features a liquid omelette, created by blending scrambled eggs until a thin skin forms around a smooth sauce, allowing it to be served solid, while chef Christopher’s Almost Carbonara (main photo) deconstructs the popular pasta dish into its key ingredients – hen’s yolk, parmesan and bacon are served separately on the plate – then elevates it with the use of a gamberi prawn. Our favourite: chef Kirk’s Eggs + Ham (right), an elegant take on a rough-and-tumble dish of eggs, Joselito ham, artichoke, white truffle, mushrooms and buckwheat. Mix it all up, and the contrast of various textures and rich, earthy flavours are just sumptuous.
TRAVEL: Impressive properties we stayed at recently
The St Regis Langkawi (www.stregislangkawi.com) The gem-blue pools, luxurious fittings and the sparkling Andaman Sea in the distance are impressive, but it’s the warm and impeccable service – signature of The St Regis – that makes this resort truly top notch.
Rosewood London (www.rosewoodhotels.com/en/london) The juxtaposition of the old-world grandeur of a traditional British manor and the stylish trimmings of a modern luxury hotel makes this one of the most beautifully designed properties we’ve ever stayed at.
Stanbrook Abbey Hotel (www.stanbrookabbey.com) This refurbished former silent-order monastery – which dates back to the 16th century! – looks like it came straight out of a Harry Potter movie. Take note, all aspiring Hermiones.
GET TO KNOW: Boo Jing Heng, principal bartender at Jigger & Pony
After being crowned Diageo Reserve World Class Singapore Bartender of the Year 2016 at the South-east Asian edition of the Diageo World Class finals, Boo Jing Heng, Jigger & Pony’s fresh-faced 24-year-old principal bartender, will square off with mixology talents from across the globe at the international finals in Miami. Meet the man behind all your future favourite tipples.
The one drink you should order from me is...
“The Martini. It’s such a personal drink, and I really enjoy learning about my guests’ preferences and seeing their satisfaction after they take a sip of the cocktail I made.”
If I were to use a cocktail to describe myself, I’d be...
“A gimlet. It’s a simple drink comprising just gin, citrus and sugar balanced in a way that allows all three to be tasted clearly. Likewise, I’m a pretty straightforward person who has nothing to hide. What you see is what you get!”
If I could make a cocktail for anyone in the world...
“I’d make a Singapore Sling for the late Ngiam Tong Boon, [who was a bartender at Long Bar at Raffles Hotel Singapore and the original creator of the drink. I’d] ask him how different it is today compared to his original.”
EAT: Moon cakes to save your calories for
It’s hard to get excited about moon cakes, but we’ll make an exception for Shangri-La’s Honey Chocolate Collection. With a delicate chocolate shell, a creamy mousse-like filling and a honey centre made from precious Tasmania Leatherwood honey (said to have antibacterial properties), these moon cakes are richly flavoured without being cloying, and just small enough so you can enjoy the decadence without the guilt. And that’s a win-win in our books.
Four flavours are available. The Honey Chocolate Collection is priced at $88 per box of eight (two pieces of each flavour). For more information and to order, visit http://slsfestive.oddle.me.
