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Monday, November 23, 2009 at 4:26 PM  Event: Winter Kaiseki Organiser: Inagiku Japanese Restaurant (Fairmont Singapore) Availability: 15 November to 15 December 2009 Relish in a perfect moment of winter kaiseki dedicatedly handcrafted from seasonal ingredients exclusive to the land of the rising sun. The Japanese kaiseki cuisine is presented in small intricately-crafted portions, prepared by Inagiku’s head chef Shinji Morihara, who is exceptionally well-versed in kaiseki culinary techniques. The elegant nine-course menu features exquisite ingredients such as the zuwai crab, abalone, sea urchin, and the Japanese wagyu beef. Each course is served at precise and calculated intervals to ensure the maximum potential of each ingredient reaches the diner on time. Also, I appreciate the respect for detail. Every menu item is carefully presented on understated traditional Japanese cutlery, and the ingredients individually designed to complement it in both colour and form. Because it was such a piece of art, I was hesitant to touch it lest I distort the harmonious artistic energy laid out before me. One such instance was the appetiser of Winter turnip, zuwai crab, braised angler liver, egg cake, ginkgo nuts and soft simmered abalone, which have four different experiences – for both taste and visual appeal – embodied on a square ebony bamboo tray. The first thing that caught my eye was the three delicate pretty pink-white pillows of the zuwai crab rolled into sliced paper-thin pickled winter turnip. Just next to it, and in perfect proportion, was a carefully-cut rectangular block of sunset-yellow egg cake embedded with soft chestnuts. They both look so interestingly structured that I was instantly amazed by the commitment and pride the chefs put into their work. Both the crab and the egg cake, although light in flavour, have totally accentuated the essence of its main ingredients. Particularly the zuwai crab, it has a distinctive sweetness enhanced by the lightly vinegared turnips. I was told that the crabs caught off the Sea of Japan were at its optimal sweetness during wintery conditions. And on the same plane, resting in its iridescent shell, is sliced baby abalone and the braised angler liver in a shooter glass. The former was artistically garnished with a single charming mahogany maple leaf and a spray of ginkgo nuts cleverly speared on pine leaves. The pageantry of premium fresh Japanese seafood continues with a trio of sushi such as the soy marinated tuna, halfbeak and sea eel with vinegar myouga ginger, and then for sashimi –tuna belly, fatty yellowtail belly, red snapper and a plump botan sweet prawn. With every course, my excitement grew in anticipation. One that truly impressed me and captured the ambience of a Japanese winter’s day is the Hot pot (oden in Japanese) of winter radish and wheat cake – which is also one of the culture’s most treasured winter traditions. On uncovering it, a delicious fragrance immediately permeated the restaurant, and reveals a merrily bubbling broth bobbing with an ivory-coloured wheat cake and radish cubes. The wheat cake placed centrally in the oden has a savoury-sweet yuzu-accented miso smothered on it. Though it may look plain to the eye, a sip of this heart-warming broth brings a burst of flavour to the senses. The meal ends with a slice of the highly prized Shizouka melon, Japanese persimmon and the Kyoho grape sitting pretty on a platter. My personal favourite of them all is the Kyoho grape, a larger than average black-purple hued grape variety exclusive to Japan. These gems peeled of their skin are so juicy that I was literally drunk by the intense sweet winey flavour – imagine the flavour of a sweet red wine. Full Menu • Appetiser: Winter turnip, zuwai crab, braised angler liver, egg cake, ginkgo nuts and soft simmered abalone • Sushi: Soy marinated tuna, halfbeak, sea eel with vinegar myouga ginger • Soup: Sweet snapper, soumen noodle, mitsuba leaf, seaweed with citron flavour • Sashimi: Tuna belly, fatty yellowtail belly, red snapper, botan sweet prawn • Teppanyaki: Thinly sliced Japanese waygu beef roll or Japanese wagyu beef steak with vegetables • Steamed: Sea urchin and bean curd skin, wasabi, sliced dry seaweed • Hot-pot: Winter radish and wheat cake • Meal: Tempura rice bowl or tempura porridge • Dessert: Japanese melon, persimmon and kyoho grape To search for more restaurants visit www.yellowpages.com.sg    Pictures credit to Inagiku Japanese Restaurant, Fairmont Singapore Menu prices mentioned in the article maybe subject to changes written by Oh Wei Lun Labels: Chef Shinji Morihara, Fairmont Singapore, hot pot, Inagiku Japanese Restaurant, kyoho grapes, shizouka melon, Winter Kaiseki
Tuesday, November 10, 2009 at 5:32 PM  Event: Austrian Wine Promotion Organiser: Esmirada Group of Restaurants (Bodega Y Tapas, Brasserie WOLF, Chiara Restaurant, Esmirada Orchard, Esmirada CHIJMES, L'Entrepot Bistrot, and The Steakhouse) Availability: 27 October to 30 November 2009 Singapore is a central hub for all business dealings and wines are no exception. You can find most of the produce from the different wine countries represented on this little red dot; and the wines of Austria are one of them. In the last decade, Austrian wines have recovered from its tarnished reputation from a wine scandal in 1985. Since then, the country has worked very hard to reinstate its name, having won numerous awards in international competitions and high praises by famous wine connoisseurs such as Mr Robert Parker. Recently in July last year, Parker published in Wine Advocate that over 200 of the 500 Austrian wines he tasted meets the 90 point rating and above. This created much rah-rah in Austria and across the wine world. Introducing the excitement to Singapore is an Austrian himself, Mr Wolfgang Lapper, Co-owner & Managing Director of the Esmirada Group of Restaurants in Singapore. Lapper has launched an Austrian wine tasting series in his restaurants (from 27 October to 30 November), and told VISITORS.SG that he hopes to educate and showcase the quality and value of Austrian wines. He reveals that his motivation behind this initiative is more pride than money, and hopes that more people understands and appreciate his homeland’s produce. Surprisingly, Lapper admitted to VISITORS.SG that he never saw potential in Austrian wines 25 years ago, but now, it is a whole new story all together. “Last time, I don’t drink Austrian wines. I didn’t like it. When they told me Austrian wines have become very good, I didn’t believe them. It took me a while before I eventually tried (and found its potential). I only started drinking these wines recently,” he laughs heartily. Lapper also comments, “Austrian wines may win the honours but not the dollars”. He continues to explain that although Austria wines often win prestigious rankings and awards, producers can’t earn big bucks from it as compared to big wine countries because the country’s produce isn’t enough to go around. According Mr Michael Thurner, CEO of Austria’s Fine Brands – also the company supplying Austrian wines to the Esmirada Group – Austrian wines are mostly handcrafted from small family-owned wineries that produce in small, limited quantities. In fact, Austria’s total wine production only makes up one per cent of the world’s wine production. Digging deeper into the figures, three-quarters of the produce is consumed locally while half of the remaining is consumed in neighbouring Germany; therefore explaining its limited international export. Knowing how exclusive it is to taste these gems, we could hardly contain our excitement when they told us that we will taste a total of 11 wines – five whites, five reds and one sweet. The white wines are generally dry, crisp, refreshing and leave a clean aftertaste. They are extremely good wines to match with seafood or drunk as an aperitif. Among them we shortlisted three favourites – the Sauvignon Blanc, Klassik 2008; Grüner Veltiner, Loiserberg 2008; and the Riesling, Zobinger Heiligenstein 2008. The first wine, the Sauvignon Blanc, Klassik 2008 produced by Mr Manfred Tement, also known as the Mr Sauvignon Blanc of Austria, displays an extremely aromatic bouquet of pears, pineapples, citrus and gentle notes of spice and vanilla. The wine displays straw colour hues with subtle green highlights, is zesty, full of vibrant fruit flavours and finishes longer than usual for such a young wine. Next, we thought the medium-bodied, light golden Grüner Veltiner, Loiserberg 2008 went the best with our appetizer of Sear Hokkaido Scallops with chives crushed potatoes and lemon butter sauce. The crispness enhanced the natural flavour of the succulent seafood, and the citrusy tropical notes blends well with the lemon butter sauce instantly, while cutting off the excess grease. Lastly, the Riesling, unlike the sweet German types, is usually dry for Austria varietals. This wine illustrates nuances of ripe peaches, lemons and whiffs of flora that come across somewhat like lavender. The wine displays elegance and has good aging potential. Now as for the reds, we like them too, though we find them still too sharp in some instances. They can do better after aging longer in the barrel. Here are the three we thought were interesting – St. Laurent, Frauenfeld 2006: JR Reinisch, Thermenregion; Blaufränkisch, A’Kira 2006: T.FX.T. Arachon, Mittelburgenland DAC; Arachon Evolution 2006: T.FX.T. Arachon, Burgenland. In the first wine, we noted naunces of our Asian “Attap chee” (palm seed) with lingering flora notes, and tasted redcurrants, raspberries and some gentle spices. This medium bodied wine is velvet on the palate and delivers lingering flavours of ripe berries in its finish. Both the second and third wines come from the same source, the Arachon T.FX.T., which is a joint venture between three famous winemaking families in Austria. The Blaufränkisch, A’Kira 2006, is made from100 per cent pure Blaufränkisch, a local grape varietal, and shows an outstanding nose full of earthy and smoky minerals. The full-bodied wine which displays ruby and dancing violet hues tastes of juicy pomegranates, blackberries and lingering aromas of coffee. It has a medium to long finish, and we find will have massive potential when aged for a few more years. Saving the best for last, the Arachon Evolution 2006: T.FX.T. Arachon, Burgenland dominated our imagination. This special cuvee fuses four grape varietals namely 50 per cent Blaufränkisch, 30 per cent Merlot, 10 per cent Zweigelt, and 10 per cent Cabernet Sauvignon. A powerful nose that displays a bouquet of blackberries and juicy red berries, sweet cherries and a hint of mocha, this lingers incredibly long on the tastebuds. For such quality and value, Lapper reveals that prices for whites starts as low as $30, whereas reds from $50. This is definitely one wine country to watch out for! You will certainly not be disappointed. To search for more restaurants visit www.yellowpages.com.sg  Pictures credit to Esmirada Group of Restaurants Menu prices mentioned in the article maybe subject to changes written by Oh Wei Lun Labels: Austria Wines, Bodega Y Tapas, Brasserie WOLF, Chiara Restaurant, CHIJMES, Esmirada Group, Esmirada Orchard, L'Entrepot Bistrot, The Steakhouse., Wolfgang Lapper
 Cuisine: Japanese Address: 1 Orchid Country Club Road, #02-02 Driving Range, S(769162) Telephone: 6852 0128 Opening Hours: Tuesday to Sunday 11.45am to 2.30pm (Lunch) 6pm to 10.30pm (Dinner) A niche and upmarket Japanese restaurant in the heartlands is making waves island-wide. Tucked away in the far northern part of our island is a charming Japanese dining concept that is slowly making its mark among businessmen, executives and golfers. Kitagawa Japanese Restaurant, situated in the lovely surrounds of the Orchid Country Club, is pegging itself to be the ‘Best Japanese Restaurant in the North’; and this is no empty promise. Owned by two food lovers, one of whom is an artist, the restaurant’s décor is at once elegant and soothing. A wood flooring and dark wooden furniture lend a certain naturalistic quality to the establishment. Combine this with diffused sunlight coming through windows running on both sides of the restaurant and one would almost feel as if dining with nature is part and parcel of the experience. For golf enthusiasts, choose the side with a clear view of the driving range for added pleasure. Sandy Wong, the artistic half of the partnership, says the idea to develop the concept came at an opportune time when the Club was in the midst of a facelift. Half a million Singaporean dollars in renovation and setup was no small figure to an outfit that is an infant in the food and beverage industry, but the challenge to create a niche and upmarket gathering point at the far corner of the island was too good to be let up. Learning, of course, was part of the fun, shares Wong, who enjoys talking to people, especially the young. “Sometimes, you get different points of views and ideas can crop up just from these conversations,” she adds. With a young but dynamic team on board, ideas for Wong will probably be coming in pretty frequently. Already, Chef Marcus Yan has given innovative touches to the cuisine. Try the Wagyu Yaki—an oh-succulent beef dish served with chockfull of greens such as bamboo shoots, carrots, fried garlic bits and lotus root—and the Teppan Ebi—shrimp done in a sweet-spicy sauce and with small bread chunks to mop it up a la chilli crab manner. Whatever the dish, one can be assured of quality and taste. Chef Marcus, who trained under sushi guru Yoshio Nogawa, is particular about his food. All ingredients are from Japan, flown in thrice a week from Tokyo’s Tsukiji Market and Fukuoka. Have a taste of the Kitagawa Maki and you will understand how fresh ingredients can bring a seemingly simple sushi dish to the next level. To search for more restaurants visit www.yellowpages.com.sg     Pictures credit to Kitagawa Japanese Restaurant Menu prices mentioned in the article maybe subject to changes written by Jacinta Freeman Labels: fresh japanese sashimi, Golf course, Japanese Restaurant, Kitagawa, Orchid Country Club, Sandy Wong
Friday, October 30, 2009 at 11:01 AM  WHAT: Peranaken Cuisine WHEN: Until end December 2009 WHERE: Concorde Hotel Singapore TIME: 12 noon to 2.30pm (Mon to Fri) MORE INFO: www.concordehotel.com.sg Heard of Peranakan dishes such as the Ayam Buah Keluak (chicken with Kepayang tree nut), Udang Masak Nanas (prawns in pineapple and coconut gravy) and Udang Lemak Belimbing (prawns with mini starfruit) but never tried it? Lucky for you (if you are planning to visit Singapore during this period), Spices Café at Concorde Hotel Singapore has invited renowned 82-year-old Peranakan chef *Baba Jolly Wee to cook for this “Singapore Flavours” promotion. He will helm the kitchen, working together with the other chefs, to whip up some of his personal signatures such his rempah (a kind of spicy paste condiment) and agak agak (a kind of jelly that has a firmer texture). The buffet table will also win tastebuds with the other almost-forgotten peranakan dishes such as Babi Assam (tamarind marinated braised pork), Bak Wan Kepeting (Crab & Meatballs Soup), Babi Chin (braised pork with preserved soy bean), and Sayur Nangka Masak Lemak (Young Jackfruit in Spicy Coconut Milk). Local favourites such as Pork Chop with Onion Sauce, Braised Rice Wine Chicken, Chilli Crab, Oyster Omelette and Mutton Stew will also be available at the buffet table. For sweets, must-tries are the peranakan desserts that include the Bubur Terigu (white wheat sweet porridge), Kueh Dada (colourful pancakes wrapped with sweet coconut stuffing), Apong Bak Kuah (Pancakes with Banana Sauce), and Kueh Charah (Nonya cupcakes). Besides the scrumptious cuisine, the dining experience comes complete with the café hosts in Peranakan-inspired uniforms, and the café dressed up with Peranakan ornaments and music that will give the guests a distinct Asian experience. To search for more restaurants visit www.yellowpages.com.sg   Pictures credit to Concorde Hotel Singapore Menu prices mentioned in the article maybe subject to changes *Baba refers to the male, while Nyonya refers to the female gender of the Peranakans. Other Relevant Events: Baba Bling: The Peranakans and their Jewellery Click here written by Oh Wei Lun Labels: Ayam Buah Keluak, Baba Jolly Wee, Babi Chin, Concorde Hotel, Kueh Dada, Lemak Belimbing, Peranakan cuisine, Spices cafe, Udang Masak Nanas
Thursday, October 8, 2009 at 9:36 AM  Chan: “After watching an all male fashion show, it left me pondering if men were supposed to be hunky or sensitive in this day and age. The term “metro-sexual man” was especially ironic to me, not only did it bring the idea of relative sexuality and appearance into debate. It also suggests that the cosmopolitan men with higher income and allegedly better taste are seemingly more superior in stature. Some iconic people associated with such styles are David Beckham and Ricky Martin. The ideal male figure is no longer the burly tough guy of heyday, but the well-dressed, sensitive and eloquent gentleman of today. In this painting, I have portrayed a subverted rough and burly brown bear enjoying a sensitive moment while sipping tea. Naturally it’s the metro-sexual bear, who else?” WHEN: 3 October – 3 November 2009 WHERE: Art Seasons Gallery 7 Kaki Bukit Road 1, Eunos Technolink #02-11/12, Singapore 415937 TIME: 11am to 7pm (Tue-Sun) Closed on Mondays and Public Holidays MORE INFO: www.silentstudio.com Known for his fascinating animal-human hybrid paintings that personify tongue-in-cheek metaphors of human behavior in society, award-winning Singaporean contemporary oil painter and sculptor David Chan has launched his third solo exhibition in Singapore. Chan graduated from the Royal Melbourne Institute of Technology (RMIT) with Bachelor of Arts (Fine Art, First Class Honours). He had his first exhibition in 2004 called the Genetic Wonderland, and in the same year, also won the 23rd UOB Painting of the Year – Representational Medium Category Award. Through the years, Chan’s works gained recognition from exhibiting in Beijing, New York, Taipei, Shanghai and Singapore. His works have been featured regularly in auctions as well. Chan says: “I believe the exhibition is a chance to showcase the artworks that I have been working on since my last Singapore solo show in 2005. After the last solo exhibition, I have since experimented with a variety of new techniques to further explore my current concept. It will be an interesting exhibition to see how my ideas have been interpreted across various mediums ranging from prints, to paintings and even sculptures.” Chan will feature 30 paintings and sculptures, of which 15 are exhibited for the first time. His work which uses bold colours, strong imagery and an obscured sense of humour, will urge you to look beyond artificial expression to the core of society’s soul. He elaborates on his work, "As we grow older the spectrum of people that we come in contact with increases dramatically. Eventually, with various experiences we come to terms with the fact that social interaction can be a very complicated affair. In effect, human behaviors and intentions are usually not apparent at the beginning of interaction, and more than often, behind that innocent smile lies a sinister mind. In this particular set of eight paintings, each illustrate a ironic portrayal of a character with an unlikely name, a reinforcement of why we should never judge a book by its cover." To know more festivals and events in Singapore, click www.visitors.sg    Pictures credit to David Chan's Hybrid Society Exhibition written by Oh Wei Lun Labels: animal-human hybrid paintings, David Chan, Demure, Hybrid Society Exhibition, iDock, Metrosexual Bear, Miss Patient, Schizophrenia, Singaporean Artist
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