Exquisite August 16

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SCOTTS • SERANGOON CENTRAL 

Available at Isetan, Metro, Robinsons, Takashimaya Department Store and TANGS 

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DESIRABLESCARS 

JAGUAR 

The F-PACE is the car maker’s 

first-ever luxury performance 

SUV in Singapore 

Inspired by the acclaimed C-X17 concept vehicle, the All-new Jaguar F-PACE bears 

all the trademarks of a Jaguar – pure form, beautiful lines and a sporting silhouette. 

Embodying the pure Jaguar DNA of legendary performance, exceptional handling and 

luxury, the F-PACE combines maximum driving exhilaration with space and everyday 

versatility and is the ultimate practical sports car. 

A performance crossover with the DNA of a sports car, the F-PACE’s progressive and 

purposeful appearance is greatly influenced by the F-TYPE. From the bonnet bulge to 

the pronounced rear haunches, its powerful, agile looks give it that distinctive, headturning 

Jaguar presence. 

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Developed using Jaguar’s Lightweight Aluminium Architecture, the F-PACE’s 

aluminium-intensive monocoque gives it a high torsional stiffness with unrivalled 

weight. This extremely robust structure, together with the F-TYPE-derived double 

wishbone front suspension and sophisticated Integral Link rear suspension, sets the 

benchmark for driving dynamics in its class. 

The F-PACE is brought to life through the power of its engines combined with Jaguar’s 

advanced dynamic performance technologies. Available in either the Ingenium 2-litre 

4-cylinder Turbocharged Diesel unit or the 3-litre V6 Supercharged Petrol engines, the 

F-PACE delivers performance, efficiency and refinement without compromise. 

The All-new F-PACE is now available at the Jaguar showroom with a launch price from 

S$245,999 with 5-year servicing and guaranteed registration by July 2016. 

www.jaguar.com 

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LOOK FOR US ON 

FACEBOOK: 

www.facebook.com/ exquisitemag 

FOLLOW US ON TWITTER: 

twitter.com/exquisitemag 

www.exquisitemag.com.sg 

Editor’s 

note. 

GET THE 

BASICS RIGHT 

The Michelin Guide Singapore 

2016 stars have been awarded, 

and the debate will go on for 

some time as to why some 

establishments got their windfall, and 

why others missed out. 

A stall owner who won accolades for his 

Soya Sauce Chicken Rice & Noodle, has 

a simple philosophy – fresh food done 

well, good service. It’s such a simple, 

straight forward principle – and yet 

even some expensive restaurants and 

establishments cannot get these basics 

right. They rely on gimmicks and hi 

tech, but food consumers are not stupid. 

They see right through this fluff, stop 

patronising and the establishment goes 

out of business after one or two years. 

Why serve three types of salt with the 

steak if the beef is lousy in the first 

place? Drowning a dish in pepper or 

chilli cannot mask the staleness of fish 

no matter how much you try. Serving an 

appetiser salad with browning arugula 

leaves, and mushy old tomato is such 

a bad first-impression that you want 

to walk out before the rest of the food 

arrives. 

The F&B industry may be struggling with 

shortage of labour, and labour laws, but 

effective food philosopies have to be 

instilled as building blocks for those who 

brave into this venture. Get these right 

and, in time, you may get that coveted 

star. 

CAROL KRAAL 

Editor 

PUBLISHER 

Eren Zheng 

eren@euplus.com.sg 

EDITOR 

Carol Kraal 

carol@euplus.com.sg 

WRITERS 

Carissa Cheng 

Celeste Cheng 

Wong Yen San 

Susanna Ping 

Yip Min Ting 

GRAPHIC DESIGNERS 

Anitha Reku 

Remus Kwok 

J. Song 

VIDEOGRAPHER 

Lim Jing Ri 

PHOTOGRAPHER 

Hongray Photography 

Anton Aguilon 

ADVERTISING & MARKETING 

Elice Kwok (Sales Director) 

elice@euplus.com.sg 

ENQUIRIES SALES 

sales@euplus.com.sg 

For Editorial matters, please direct your 

enquiries to enquiries@euplus.com.sg 

ADMINISTRATIVE OFFICER 

Neeta Sachdev 

PUBLISHED BI-MONTHLY BY 

EuPlus Pte Ltd 

44 Kallang Place 

#05-05 Four Star Building 

Singapore 339172 

Tel: 6295 1660 

Fax: 6295 6160 

sales@euplus.com.sg 

www.euplus.com 

Send all letters to the editorial department at 

enquiries@euplus.com.sg 

MICA (P) 001/09/2015 

ISSN: 1793-5604 

All rights reserved. Opinions and advertisements 

produced in the publication are solely those of the 

contributors and advertisers. EuPlus Pte Ltd is not 

liable for any mistake, error, omission and misprint. 

Exquisite Life and Exquisite Food & Wine are 

high-end lifestyle magazines with a circulation of 

20,000 which is distributed to landed properties in 

Singapore.The bi-monthly publication has topics 

which include food, education, spas, personalities, 

travel, home décor and special features. Full page 

photography and graphics create an aesthetic and 

professional outlook. 

Contests with prizes enhance our relationship with 

readers while giving advertisers the chance to 

gather statistics and important data. 

4 

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CONTENTS 

22 

FEATURE 

22 A SPOTLESS OVEN MEANS A HEALTHY 

LIFESTYLE 

TEKA SINGAPORE PTE LTD 

DINE IN STYLE 

10 MOBIADO 

PROFESSIONAL 3 GCB 

YEAR OF THE MONKEY - LIMITED EDITION 

EVENTS 

26 PRINCESS PARTY 

28 ANDROMEDA CELEBRATES 

30 THE MICHELIN GUIDE SINGAPORE 2016 

FINALLY ARRIVES 

32 MICHELIN REVEALS THE RICHNESS 

OF SINGAPORE’S GASTRONOMY 

12 ULYSSE NARDIN 

THE DIVER BLACK SEA IS THE NEW WAVE 

DESIGN FOR THE DIVER FAMILY 

14 ROGER VIVIER 

SPRING SUMMER 2016 

16 BALLY 

WOMEN’S RESORT 2017 COLLECTION 

18 SHANGHAI TANG 

WOMEN’S WEAR 

AUTUMN WINTER COLLECTION 2016 

20 VICTORIA VICTORIA BECKHAM 

PRE-FALL 2016 COLLECTION 

16 

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Celebrating Special Occasions since 1938 

Indulge in our signature bone-in slow roasted Prime Ribs of Beef, carved from the iconic “Silver Cart” and 

served with Yorkshire Pudding alongside table showmanship of the famous Original Spinning Bowl Salad. 

With six elegant Private Dining Rooms that offer areas of exclusivity for all celebrations, Lawry’s is ever ready 

to continue our legacy of providing world-class service and dining experience for you and your loved ones. 

Visit www.lawrys.com.sg to view our latest menus and events. 

333A Orchard Road #04-01/31 Mandarin Gallery, Mandarin Orchard Singapore 238897 

Tel: 6836 3333 Email: reservations@lawrys.com.sg Website: www.lawrys.com.sg

CONTENTS 

WELLNESS 

34 THE POWER OF WHITE 

37 COWAY CHAMPIONS CLEAN AIR 

38 LOVE YOUR LYMPH 

TRAVEL 

40 EXCITING GASTRONOMY IN CANBERRA 

43 FREAKSHAKES GO GLOBAL 

44 CAMPING IN THE ARCHIPELAGO 

48 TAPAS STYLE DIM SUM 

50 YAYAKIYA 

52 FIVE SUMMER FESTIVALS TO ESCAPE TO 

54 HAUTE DOGS AT THE MARK THIS SUMMER 

HOMES 

56 COCKTAIL PARTY SPACE 

58 LOFT LIFESTYLE 

FOOD & WINE 

60 MARMALADE MATCH UPS 

63 EXPLORING THE LONG-CHERISHED 

IGA WAGYU BEEF 

64 BREAKFAST FIRST 

66 LEMON AND LIME 

68 OPULENT MID-AUTUMN 

HANDCRAFTED DELIGHTS 

69 CACHÉ 

70 FOR THE LOVE OF MOONCAKES AND 

LUXURY 

71 THE GLENLIVET CHANGI AIRPORT 

EXCLUSIVE 

72 WINE WITH EGG 

74 EXQUISITE MOONCAKES 

75 ME@OUE 

76 HIGH SPIRITS AND MERRIMENT 

ON LADIES’ NIGHT 

77 THE POPULUS: COFFEE & FOOD CO 

34 43 68 

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GOOD 

HEALTH 

STARTS 

WITH 

HUROM 

HUROM AMBASSADOR 

韩星李英愛 

LEE YOUNG AE 

Utilising the latest patented slow juicing technology, this second 

generation Hurom Slow Juicer H-AA2600 spins at 43 rotations per 

minute (RPM) - making it the slowest rotation juicer in the market 

- to produce the healthiest juice closest to what nature has to offer. 

Efficiency is not compromised, as Hurom uses a redesigned double 

-winged auger that’s a cut above the competitor’s single winged one. 

lt is better at pulp separation, resulting in less damage to the produce 

and less oxidation. The juicer also comes with on additional coarse strainer 

for making smoothies, organic tofu and jam. 

A recipient of the prestigious iF Design Award 2015, the Hurom Slow 

Juicer H-AA2600 is made in Korea. 

10 

YEARS 

AC MOTOR 

WARRANTY 

MODEL 

HUROM H-AA2600 

GLOBAL LEADER IN JUICING SOLUTIONS SINCE 1974 

Exclusive Distributor: Modern Link Pte Ltd Tel: 6289 6515 

Available in major departmental stores 

www.hurom.com.sg

DESIRABLESAESTHETIC FLOWING 

PROFESSIONAL 3 GCB 

YEAR OF THE MONKEY - 

LIMITED EDITION 

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Be The Master Chef 

The Kenwood Cooking Chef is the most innovative kitchen 

invention in the last 60 years. This powerful, multi-purpose 

kitchen machine has integrated induction heating so it can 

prepare food, plus cook and stir at the same time directly 

in the mixing bowl. With automatic stir speeds and precise 

temperature control in 2 0 C increments from 20 0 C to 140 0 C, 

you can easily handle tricky recipes that require attention to 

detail – exactly what a Master Chef can do. 

K Beater Dough Hook Power Whisk Stirring Tool 

www.kenwoodworld.com 

Flexi Beater Steamer Basket Food Processor Stainless Steel 

Liquidiser 

kenwood ad_Dec.indd 1 

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DINE IN STYLE 

ULYSSE NARDIN 

The Diver Black Sea is the new wave design for the Diver family 

Embracing its rich seafaring heritage, Ulysse Nardin presents the newest pearl in the Diver line bringing 

together the best of its ocean-faring timepieces. 

One of the distinguishing characteristics of a Diver Black Sea is its stainless case coated with vulcanized 

rubber. Not only does this vulcanization process enhance the timepiece’s comfort and flexibility, it 

multiplies its ability to withstand extreme conditions. The rubber extends to the unidirectional turning 

bezel, with a rubberized screw crown for added water-resistance to depths of 200 metres. 

Diver Black Sea adds sporting style to its chronometric precision: studding the bezel with white ceramic 

stones that offer a striking contrast to the black rubber. Due to the 3S technique - an exclusive stone 

setting process developed with a specialist - ceramic stones exhibit a brilliance never seen before. Pure 

sports chic. On the open dial, function again fuses with form. 

The Hour Glass is the exclusive distributor of Ulysse Nardin in Singapore. This exquisite timepiece 

retails at S$25,000. 

www.ulysse-nardin.com 

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CS Travel is an established Travel Agency that 

primarily provides Worldwide Travel Packages 

Main Office: 

133 New Bridge Road #03-09/10 Chinatown Point Singapore 059413 

Email: enquiry@cstravel.com.sg Website: www.cstravel.com.sg 

CUSTOMER CARE HOTLINE: 

+65 6534 1188 

at your service, always! 

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DINE IN STYLE 

ROGER VIVIER 

Spring Summer 2016 

A seventies breeze blows through the 2016 Spring Summer 

collection. Creative Director Bruno Frisoni delivers his vision of 

this handful of years that changed fashion forever. Pop prints, 

retro flowers, colours ago-go and a chilled attitude: the codes 

of an entire generation meld under the Maison’s luxurious 

signature. A shock of contrasts. For the first time Maison Roger 

Vivier is presenting a sport shoe, SNEAKY VIV’. In white or 

painted black leather, embellished with the buckle, the brand’s 

signature. 

Updating the proportions - Inspired by Roger Vivier archives 

from the early 1970s, the platform Cube sandal line imposes a 

bold and sexy aesthetic. 

www.rogervivier.com 

“Alongside Couturiers of the era 

including Christian Dior, Coco 

Chanel and Hubert de Givenchy, 

Roger Vivier influenced feminine 

allure through his creativity.” 

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TRAVELTHAILAND 

PSALM 91 

DIAMOND 

CROSS 

If you’re looking for a charming 

pendant that not only functions as 

a jewellery piece but also holds a 

special meaning, then Poh Seng’s 

latest ‘Psalm 91 Diamond Cross’ 

is the perfect piece. 

PATENT DESIGNS 

36 | EXQUISITE 

Poh Seng Jewellers Pte Ltd 227/229 New Bridge Road, Singapore 059433 

Tel: 6223 8605 Fax: 6222 8023 Email: pohsengj@singnet.com.sg Website: www.pohseng.com 

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DINE IN STYLE 

BALLY 

Women’s Resort 2017 Collection 

PRESENT NOSTALGIA 

KARLHEINZ WEINBERGER’S SWISS REBELS 

THE JUXTAPOSED REALITY OF THE 80S “TEEN WOLF” (1985) 

EDELWEISS FLOWER ON A WESTERN SHIRT 

DISCO PLATFORMS 

AT THE GYM 

FRANCIS FORD COPPOLA’S “THE OUTSIDERS” 

LOOKING TO BELONG... 

DAVID HICKS BOLD COLOURS ON JAPANESE KIMONOS 

PLAYFUL ARCHIVE PRINTS COME TO LIFE... 

LEISURE SUITS FOR EVERYDAY / BALLY VIA MOUNT FUJI 

RETRO ALPINE 

RESORT MEMORIES 

OPPOSITES ATTRACT / HAPPY GRUNGE / MTV GENERATION 

SOUVENIR ITEMS OF NOMADIC COLLECTOR 

VARSITY JACKETS DEFY FORMALITY / 

DAIDO MORIYAMA’S GRAPHIC WORK 

SAME HISTORY/ DIFFERENT STORY 

BROKEN RULES 

BALLY REIMAGINED 

www.bally.com 

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DINE IN STYLE 

SHANGHAI TANG 

Women’s Wear Autumn Winter Collection 2016 

From under the warm glow of a Tibetan sun to the vast 

plains of Mongolia, the Shanghai Tang woman is on journey 

this season. The Autumn Winter 2016 season is an ode 

to trailblazing women who are worldly and urbane. It’s a 

vital lifestyle to lead, reflected in the bold colours, defined 

silhouettes and slim flattering cuts. With Autumn comes a new 

chapter - one that blends the label’s signature sophistication 

with a sense of liberty, ease and adventure. 

Shanghai Tang’s iconic qipaos are known for exemplifying 

modern Chinese chic. Sleek, sexy and sophisticated, this 

season they are coming in a thrilling variety of new fabrics to 

update classic shapes. 

www.shanghaitang.com 

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“With Autumn comes 

a new 

chapter - one 

that blends the label’s 

signature sophistication 

with a 

sense of liberty, 

ease 

and adventure.” 

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DINE IN STYLE 

“It’s about getting the 

balance of the fun and 

making it wearable 

as well,” Victoria 

Beckham said.” 

20 

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VICTORIA VICTORIA 

BECKHAM 

Pre-fall 2016 collection 

Pre-fall 2016 is upon us and Victoria Beckham has something 

whimsy up her sleeve – quite literally. Her latest offering from Victoria 

Victoria Beckham – her accompanying sister line that we have grown 

to love – follows through from her previous collections, where sleeves 

were pretty much a talking point throughout. 

Victoria Victoria Beckham has always had a broad appeal since 

its incarnation. For Victoria Beckham, this means bringing back 

the patchwork denim that was previously seen in her then Victoria 

Beckham Denim line, a line that is now fused with Victoria 

Victoria Beckham since Pre-spring 2016. This time, it was reworked 

geometrically in a variety of different washes; mono-colour at the 

back and a splatter of patches on the front. 

Victoria Victoria Beckham pre-fall 2016 collection is availble at 

LaPrendo. The premier multi-brand retailer offers ready-to-wear, bags, 

shoes, jewellery, and lifestyle goods, with a highly curated selection 

of the best pieces from the most sought-after designers each season. 

www.laprendo.com 

www.victoriabeckham.com 

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COVERFEATURE 

A Spotless 

Oven Means 

A Healthy 

Lifestyle 

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The Teka HYDROCLEAN oven cleans 

in minutes using only a glass of water 

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COVERFEATURE 

There’s nothing worse than dirty kitchen appliances and 

greasy kitchens that slowly take a toll on your well being. 

Ovens can be daunting to clean. Many need abrasive, 

chemical products that could lead to skin problems in 

the long run. 

With the Teka HYDROCLEAN eco cleaning HL ovens (Ethos 

series), all you need is water - 100% pure and natural. Their 

new cleaning system technology ensures the elimination of all 

dirt in the oven utilising only water vapour in simple, effective 

steps. 

Plus it takes only 24 minutes, in the safety of a low oven 

temperature of maximum 60°C. Teka HYDROCLEAN is a new 

technology applied on the enamel of the oven´s cavity and 

trays, and manages to repel dirt. 

The sleek an delegant design ensures the Teka HYDROCLEAN 

eco cleaning HL ovens look good in any kitchen and home 

interior design. 

Inspired by nature and the Lotus plant 

The groundbreaking Hydroclean system employs an enamel 

coating that’s long lasting, always ensuring an optimal cleaning 

performance. The exclusively formulated coating is inspired by 

the leaves of the lotus plant, for supeior and natural cleaning 

with the use of only water. 

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How the Teka HYDROCLEAN works 

It’s simple: 

1 Once the oven has cooled, simply pour a glass of water on 

the lower part of the oven cavity. Next, switch the oven control 

to the HYDROCLEAN function. The water will begin to 

evaporate and cling to the inside of the oven. Wait 24 minutes. 

2 The steam breaks down the grease and grime on the walls, 

making it effortless to remove. 

3 After the cycle is complete, it means the oven has cooled 

down to a safe temperature and it is safe to apply a clean 

cloth to finish cleaning your oven 

4 It only takes a glass of water. No need for abrasive or chemical 

products 

HL 870 E01 oven function at a glance 

• Multifunction oven (TURBO) 

• Fingerprint proof Stainless steel 

• 10 cooking functions + 10 recipes + hydroclean 

• Automatic preheating 

• Capacity: 56 litres 

• Touch control programmer with functions display 

• Stainless steel pop in/out knobs 

• Triple-glazed door 

• Full glass inner door 

• Chromed supports with 1 + 1 full extension telescopic guides 

• Drop down grill 

• Side lamp 

• Cooling fan with MCS 

• Children safety block option 

• Automatic disconnection security system 

• Baking tray, deep tray with Hydroclean enamel 

• Reinforced cooking grid and grease filter 

• Hydroclean enamel 

• A energy class 

• With plug 

• Voltage: 220/240V 

• Frequency: 50/60Hz 

www.teka.com 

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EVENTS 

Princess Party 

Princess Yachts celebrates with an exclusive 

party at Singapore Yacht Show 2016 

British luxury yacht manufacturer Princess Yachts 

celebrates its return to the Singapore Yacht Show 2016, 

with an intimate and exclusive Princess Party recently, 

specially for Princess Yachts’ owners and esteemed 

selected guests. The party showcased Princess Yachts’ impressive 

fleet of luxury yachts, in particular their newest addition, the 

Princess 75 Motor Yacht. 

Boasting over 23 metres in length, the Princess 75 served as 

the perfect vessel to host the party, featuring an expansive and 

spacious interior, complete with ceiling to floor glass windows. 

Guests were invited to explore and tour a total of 11 exquisite 

Princess Yachts available on display, including the Princess V39, 

Princess P72 and Princess 88. 

Guests were treated to champagne and canapes, while a 

saxophonist set the mood for the night performing jazz lounge 

tunes. As a visual treat, American womenswear label CH 

Carolina Herrera and multi-label resort wear boutique Simone 

Irani, each presented a fashion show featuring their latest 

collections. In the fashion spotlight was also French jewellery 

brand, FRED, which exhibited a stunning showcase, comprised 

of their line of jewellery inspired by the ocean. 

The Princess Party also saw many society guests in attendance 

including Audrey Mico, Dana Cheong, Ingrid Prasatya, Donna 

Reeder, Marilyn Lum, Tjin Lee, Valerie Lim and many others. 

www.princessyachtssea.com 

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EVENTS 

Andromeda Celebrates 

A first look at jewellery collections to mark store opening at Cluny Court 

A close and intimate event had media and guests of Andromeda gathered at the opening of the store at Cluny 

Court recently. Guests had the first look at Andromeda’s collection and they were invited to try on some of their 

signature pieces including impressive and exquisite high jewellery pieces from the wide array of Andromeda’s 

main collections namely: Raw Ice, Allóra, Sea Coral Collection, FIA and Andromeda Bracelet Collection. 

Ulrica See, Tham Lee Mian, Sri Hartati, Karina Bhatia, Marie, Dayu 

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Ulrica See, Johnny Khoo, Pauline Tan, Jennifer Low, Patricia Tan 

Shaun Foo, Jason Tan, Gordon Wee 

Wan Mei Kit, Shelley Han 

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FOODPUBLICATIONS 

THE MICHELIN 

GUIDE SINGAPORE 

2016 Finally 

ARRIVES 

For the first time, the world-famous food guide 

unveils the Singaporean restaurants and street 

food outlets distinguished by a Bib Gourmand 

Prized by gourmets, the inspectors’ favourites reflect the quality 

and the very good value for money of the cuisine in Singapore. 

A week before the announcement of the very first 2016 

MICHELIN Guide Singapore selection, Michelin unveiled the 

list of 34 restaurants and street food outlets distinguished with 

a Bib Gourmand by the MICHELIN inspectors. This distinction, 

as popular with chefs as it is with gourmets, rewards 

establishments offering a high quality menu at a reasonable 

price - a maximum of S$45. 

“With some firm favourites selected by our inspectors for their 

good value for money, we are particularly pleased to present 

a preview of the Bib Gourmand establishments included 

in the 2016 MICHELIN Guide Singapore,” says Michael 

Ellis, MICHELIN Guides’ International Director. 

On the ground the MICHELIN Guide inspectors unearthed 

all kinds of delights: from street food to more traditional 

restaurants and stalls in the popular hawker centres - halls 

dedicated to the fast authentic food popular with Singaporeans 

where diners share their tables – they all offer local and 

delicious Asian cuisine. 

“A true crossroads, a mix of cultures with Chinese, Malaysian 

and Indonesian influences, Singapore’s history is reflected 

in its cuisine - the variety, simplicity and authenticity 

completely won over our inspectors,” continues Michael 

ELLIS. So with 19 styles represented, including Indian, 

Cantonese, and even Vietnamese, the first Bib Gourmand 

selection is testimony to the richness and diversity of the city’s 

culinary landscape. 

Accessible on the site https://guide.michelin.sg, find the 

complete MICHELIN Guide selection from 21 July. 

etc etc etc 

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Bib Gourmand restaurants 

THE MICHELIN GUIDE SINGAPORE 2016 

Bib Gourmand: The selection 

Name Location Type of cuisine 

Alaturka Bussorah St turkish 

Hjh Maimunah Jalan Pisang 11-15 malaysian 

Ka Soh College Rd singaporean 

Kok Sen Keong Saik Rd cze char 

Lagnaa Little India indian 

New Ubin Sin Ming Road singaporean 

Peony Jade at Keppel Club Bukit Chermin Rd cantonese 

Shish Mahal Albert St indian 

Song Fa New Bridge Rd bak kut the 

328 Katong Laksa East Coast Rd laksa 

True Blue Cuisine Armenien St peranakan 

Whole Earth Peck St vegetarian 

Yhingthai Palace Purvis St thai 

Zaffron Kitchen East Coast Rd indian 

Bib Gourmand establishments located in food markets 

NAME OF THE HAWKER CENTER NAME OF THE SHOP 

Alexandra Village Food Centre Claypot Laska Bukit Merah laksa claypot 

Amoy Street Food Centre A Noodle Story Raffles Place singaporean noodle 

Amoy Street Food Centre Famous Crispy Curry Puff Raffles Place deep fried puff 

Amoy Street Food Centre Hong Kee Beef Noodle Raffles Place beef noodle 

Amoy Street Food Centre Hoo Kee Rice Dumpling Raffles Place rice dumpling 

Golden Mile Food Centre The Fishball Story Beach Road fishball 

Golden Mile Food Centre Wedang Beach Road indonesian food and satay 

Hong Lim Market & Food Centre Famous Sungei Road Chinatown laksa 

Trishaw 

115 Bukit Merah View Market & Food Centre Na Na Curry Bukit Merah curry with fish 

127 Toa Payoh West M&F Centre Chey Sua Carrot Cake Toa Payoh turnip pudding 

Maxwell Food Centre Tian Tian Hainanese Raffles Place hainanese chicken rice 

Chicken Rice 

Mei Ling Market & Food Centre Shi Hui Yuan Queenstown nodde with chicken and duck 

Newton Food Centre Alliance Seafood Newton bbq seafood 

Tiong Bahru Market Tiong Bahru Hainanese Tiong Bahru hainanese chicken rice 

Boneless Chicken Rice 

Tiong Bahru Market Hong Heng Fried Tiong Bahru fried noodle 

Sotong Prawn Mee 

Whampoa Market Place Balestier Road Hoover Rojak Balestier rojak 

Whampoa Market Place Liang Zhao Ji Balestier soyed duck 

Other Street food Bib Gourmand establishments 

Bismallah Biryani 50 Dunlop Road biryani 

JB Ah Meng Kitchen 2 Lorong 23 Geylang Road cantonese 

Sin Huat Eating House 659 Lorong 35 Geylang Road crab rice noodle 

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FOODGUIDE 

FOODPUBLICATIONS 

MICHELIN REVEALS THE RICHNESS 

OF SINGAPORE’S GASTRONOMY 

Three stars for the Joë l Robuchon restaurant and world’s first stars for Street Food 

As proof of the high quality of the local and 

international cuisine in Singapore, the MICHELIN 

guide awards one restaurant three stars, six 

restaurants two stars and twenty-two restaurants one 

star. Among them, Asian street food and Australian cuisine 

arise starred for the first time ever. 

Michelin announced the first selection of the MICHELIN guide 

Singapore 2016, which reflects the richness of the gastronomic 

scene in this South East Asian city. 

This first edition picks out a three star restaurant, Joë l 

Robuchon, where the chef offers refined, contemporary French 

cuisine in a majestic art deco-inspired dining room. 

Six other establishments obtain two stars in this 2016 edition 

of the MICHELIN Singapore guide: André , where the French 

trained, Taiwanese chef André Chiang, offers sophisticated, 

creative cuisine; L’Atelier de Joë l Robuchon, which offers 

contemporary French cuisine just like Odette, where fine, 

elegant creations can be tasted and which was opened only a 

few months ago by chef Julien Royer and Les Amis, helmed by 

chef Sé bastien Lepinoy. Two other restaurants in this selection 

are also distinguished by two stars: Shoukouwa, where the 

Japanese chef relies on high quality ingredients to produce 

sushi just as one finds in Tokyo, and Shisen Hanten, the 

Chinese restaurant of chef Chen Kentaro. 

Find the full MICHELIN guide Singapore 2016 selection in both 

print and digital versions from bookstores islandwide, on the 

site guide.michelin.sg, or through Michelin’s upcoming app for 

Apple and Android phones. 

More at: 

guide.michelin.sg 

This selection also sees street food starred for the first time in 

a MICHELIN guide, with Hill Street Tai Hwa Pork Noodle and 

Hong Kong Soya Sauce Chicken Rice & Noodle. Another world 

first for this edition: Australian cooking obtains a star in the 

MICHELIN guide with the Osia restaurant, where young chef 

Douglas Tay, under the direction of Scott Webster, offers creative 

plates made with Australian and Asian products. 

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THE MICHELIN GUIDE SINGAPORE 2016 

Starred establishments – The selection 

Exceptional cuisine, worth a special journey 

Our highest award is given for the superlative cooking of chefs at the peak of their profession. The ingredients are exemplary, the cooking is 

elevated to an art form and their dishes are often destined to become classics. 

Joël Robuchon 

French contemporary 

Excellent cooking, worth a detour 

The personality and talent of the chef and their team is evident in the refined, expertly crafted dishes. 

André 

Innovative 

L’Atelier de Joël Robuchon 


Les Amis 

French 

Odette 


Shisen Hanten Chinese 

Shoukouwa Sushi 

High quality cooking, worth a stop! 

Within their category, these establishments use quality ingredients and serve carefully prepared dishes with distinct flavours. 

Alma 

European contemporary 

The Kitchen at Bacchanalia 

Innovative 

Béni 


Candlenut 

Peranakan 

Corner House 

Innovative 

Crystal Jade Golden Palace Chinese 

Cut 

Steakhouse 

Forest Chinese contemporary 

Hill Street Tai Hwa Pork Noodle Street food 

Hong Kong Soya Sauce Chicken Rice & Noodle Street food 

Jaan 


Lei Garden Cantonese 

Osia Australian contemporary 

Putien (Kitchener Road) Fujian 

Rhubarb 

French 

Shinji (Beach Road) 

Sushi 

Shinji (Tanglin Road) 

Sushi 

Summer Pavillion Cantonese 

Sushi Ichi Sushi 

Terra 

Italian 

The Song of India 

Indian 

Waku Ghin 

Japanese 

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WELLNESSFOODS 

THE 

POWER OF 

WHITE 

Fruit and vegetables of this beautiful, pristine colour offer 

a whole range of nutritional benefits 

BY ANDY KO 

Consumed in moderation, these white foods are not only 

delicious but give you a boost to your health in different ways. 

GARLIC 

Garlic can aid in the prevention of multiple types of cancer. 

Bladder cancer, prostate cancer, breast cancer, colon cancer 

and stomach cancer have all been shown to have their tumors 

reduced when treated with garlic. Vitamin B6 is said to have 

cancer fighting abilities. Garlic regulates blood sugar as it 

enhances the level of insulin in the blood. Cardiovascular 

disease can be reduced by ingesting garlic. LDL cholesterol is 

no friend of garlic and the aortic plaque deposits that gather on 

the walls of your body’s veins can be reduced with the use of 

garlic too. Studies have shown the amazing benefits of taking 

garlic in relation to heart disease. 

WHITE ONION 

Onions contain a variety of organic sulphur compounds that 

provide health benefits. These specific amino acids are called 

methionine and cystine and, are good at detoxifying your 

body from heavy metals. They are able to latch on to mercury, 

cadmium and lead and escort them out of the body. Vitamin 

C, also contained in onions, is excellent at detoxifying the body 

and is effective in removing lead, arsenic and cadmium. 

LEEKS 

A flavonoid called kaempferol is found in leeks. This provides 

protection to the linings of the blood vessels, particularly 

against free radicals or reactive oxygen species. Kaempferol 

can also induce the increased production of nitric oxide, a 

substance that acts as a natural dilator and relaxant of the 

blood vessels. Therefore, it allows your blood vessels to rest and 

decreases your risk for hypertension. A bioactive form of folate 

called 5-methyltetrahydrofolate is present in leeks, which has 

been shown to lessen the concentration of homocysteine in the 

blood. Excessive levels of homocysteine promote inflammatory 

conditions and increase the risk of cardiovascular diseases 

such as coronary artery disease and atherosclerosis. Add leeks 

to your diet to decrease your homocysteine levels, and protect 

your heart and blood vessels. 

PARSNIPS 

Boost your potassium with parsnips. Both a mineral and 

an electrolyte, potassium is essential for skeletal, cardiac 

and smooth muscle function and for the production and 

maintenance of bones. Regularly consuming potassiumrich 

helps lower your risk of stroke and high blood pressure. 

Dietary fibre - The majority of a parsnip’s fibre is soluble fibre. 

A high intake of soluble fibre is linked to a decreased risk of 

diabetes and high blood cholesterol. Diets that include plenty 

of high-fiberefoods may also help prevent heart disease, cancer, 

hemorrhoids, obesity, stroke and diverticulitis. 

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BEANSPROUTS 

Prevent osteoporosis - natural oestrogen found in sprouts has 

no side effects compared to synthetic oestrogen. Oestrogen 

significantly increases bone density, bone structure and 

prevent the deterioration of the bones. Lose weight- bean 

sprouts are also very free of fat, a cup of green bean sprouts, or 

about 124 grams contains only 0.11 grams of fat, so sprouts are 

a good source of food to lose weight. Low-fat diet with sprouts 

is very useful for weight loss. Prevent menstrual disorders and 

menopause - the antioxidant content in bean sprouts can 

improve blood circulation. If you regularly eat sprouts before 

menstruation may help prevent complaints such as tenderness, 

bloating and cramping. Eating sprouts as a source of vitamin E 

also may help prevent disruption of heat that is felt in the pre 

menopause. 

CAULIFLOWER 

Boost your brain health - cauliflower is a good source of 

choline, a B vitamin known for supporting brain development. 

Choline intake during pregnancy “super-charged” the brain 

activity of animals in utero, indicating that it may boost 

cognitive function, and improve learning and memory. It may 

even diminish age-related memory decline and your brain’s 

vulnerability to toxins during childhood, as well as conferring 

protection later in life. Cauliflower also helps to detoxify in 

multiple ways. It contains antioxidants that support Phase 

1 detoxification along with sulphur-containing nutrients 

important for Phase 2 detox activities. The glucosinolates in 

cauliflower also activate detoxification enzymes. 

PEARS 

Cancer prevention - pears can protect us from varying types of 

cancer. In addition to binding to cholesterol, the fibre in pears 

can also bind to and help remove cancer-causing chemicals 

in the colon, thus reducing risk of colon cancer. Studies have 

also shown that eating fibre-rich fruits such as pears can 

reduce risk of breast cancer in post-menopausal women. 

Control diabetes - because they are high in fibre and have a 

low glycemic index, pears are ideal for people with diabetes. 

The bloodstream slowly absorbs a pear’s carbs (just about 26 

grams per pear), preventing a spike in blood sugar and helping 

to control blood glucose levels. 

“Garlic regulates blood sugar 

as it enhances the level of 

insulin in the blood.” 

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WELLNESSFOODS 

RECIPES 

Pear, Feta and Walnut Salad 

Serves 4 

2 pears, cored and sliced 

Juice of half a lemon 

1/2 cup feta cheese, crumbled 

1/2 cup walnuts, lightly toasted 

1/3 cup extra virgin olive oil 

Salt to taste 

Mix the olive oil and lemon juice with 

a pinch of salt. Toss the pears, feta and 

walnuts with the oil dressing and serve. 

Cauliflower and Leek soup 

Serves 4 

2 tbsp olive oil 

1 cup leek, white part only, sliced 

4 cups cauliflower 

2 cups chicken stock 

1white onion, sliced 

2 cloves garlic 

Salt to taste 

In a pot, heat oil and add leeks, garlic, onion 

and cauliflower, and fry for about 2 minutes. 

Add chicken stock and bring to boil. Lower 

heat and simmer till leeks and cauliflower 

are tender. Blitz with a blender for a smooth, 

creamy soup. Serve hot. 

Roasted Parsnip with Garlic 

Serves 4 

8 parsnips, peeled and slit lengthwise 

6 cloves garlic, peeled and left whole 

Bunch of thyme 


1 tbsp honey 

2 tbsp lemon juice 

Salt to taste 

Preheat oven to 180°C. Toss all the 

ingredients together in a roasting pan and 

place in the oven for about 40 minutes. 

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26/7/2016 5:39:51 PM

WELLNESSAIR 

Coway 

Champions 

Clean Air 

Improve your lifestyle by breathing good, 

clean air with an effective air purifier that 

has a compact, elegant design to suit any 

interior 

It’s time to stop your allergies and unhealthy air inhalation 

that are putting a strain on your health and well being. 

Nobody wants to spend thousands of dollars on hospital 

bills if you can solve your problems with quality technology 

that is affordable and effective. 

Start off with air in your living environment that is fresher and 

cleaner thanks to the Coway Air Purifier AP1512 Mighty that is 

“Small in Size, Mighty in Power!”. 

With a 4-stage Filtration System with Air Quality Indicator, the 

unit’s Ionic technology enhances the cleaning power to remove 

impurities and odours in the air, leaving your living space 

healthier. It’s also extremely quiet and has the lowest operating 

costs of all the machines the researchers looked at. 

For most allergy sufferers, the Coway AP1512 Mighty is 

exceptionally effective at removing particles from the air. In 

the manufacturer’s research tests, it did better than some air 

purifiers that cost twice as much. 

HISTORY TO BACK UP QUALITY AND DESIGN 

Established in 1989, Coway has been researching and 

developing environmental solution, particularly wellness 

appliances and general living standards. 

Coway is a market leader in the manufacture and distribution 

of home wellness appliances with its main focus on health 

and well being. Their unique competitive advantage combines 

innovative design with reliable products, high-technology 

manufacturing and collaboration with partners and customers. 

As a result, Coway are in a unique position by leading in 

market share, customer satisfaction and brand power in home 

wellness appliances. 

FAST FACTS 

The new Coway Air Purifier (AP1512) Mighty 

• True HEPA (99.97% filtration) 

• Recommended room size 34m2/ 361sq.ft (by KACA standard) 

• AHAM CADR (Smoke 233, Dust 246, Pollen 240) 

• Pre filter - Odor filter - True HEPA filter - Vital Ionizer 

• AHAM, BAF, Energy Star 

Recommended selling price: S$499 

Product available at all mayer showrooms and online store 

www.mayer.sg/shoponline 

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WELLNESSBODY 

LOVE YOUR 

LYMPH 

If 

you’re feeling sluggish, tired and 

bloated it could be your lymphatic 

system needing a boost. BY FIONA JI 

The lymphatic system is a network of organs and tissues 

that consists mainly of lymph vessels, nodes and lymph. 

Its primary function is to transport lymph, a colourless 

fluid that contains white blood vessels that rids the body 

of waste and toxins. 

The tonsils, spleen, thymus and adenoids are all part of the 

lymphatic system. While blood flows throughout the body in a 

continuous loop, lymph flows in only one direction — upward 

toward the neck — within its own system. It flows into the 

venous blood stream through the subclavien veins, which are 

located on either sides of the neck near the collarbones. 

DISEASES AND AILMENTS OF THE LYMPHATIC SYSTEM 

These include glandular fever, Hodgkin’s disease, oedema 

(swelling) and tonsillitis. 

SYMPTOMS 

Key indications that your lymphatic system is sluggish and 

stagnated include bloating, swelling, rashes, cellulite, fatigue, 

pain in the hands and feet, lethargy and breast swelling during 

menstruation, allergies and food sensitivities. 

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6 Eat plenty of green vegetables - to get adequate chlorophyll 

to help purify your blood and lymph. 

7 Eat raw, unsalted nuts and seeds - power up your lymph 

with these fatty acids. Walnuts, almonds, hazelnuts, 

macadamias, Brazil nuts, flaxseeds, sunflower seeds and 

pumpkin seeds are all ideal. 

8 Lymph-boosting herbal teas - these include astragalus, 

echinacea, goldenseal, pokeroot or wild indigo root tea. 

Consult a doctor or nutritionist before combining two or 

more herbs or if you’re taking any medications or suffer 

from any serious health conditions. 

9 Dry skin brush before showering - brush your dry skin in 

circular motions upward from the feet to the torso and 

from the fingers to the chest. You want to work in the same 

direction as your lymph flows—toward the heart. 

10 Alternate hot and cold showers for several minutes - the 

heat dilates the blood vessels and the cold causes them to 

contract. Avoid this type of therapy if you have a heart or 

blood pressure condition or if you are pregnant. 

11 Gentle massage - can push up to 78 percent of stagnant 

lymph back into circulation. Massage frees trapped toxins. 

You can also try a lymph drainage massage. It is a special 

form of massage that specifically targets lymph flow in the 

body. Whatever type of massage you choose, make sure 

it is gentle. Too much pressure may feel good on the 

muscles, but it doesn’t have the same lymph-stimulating 

effects. 

12 Encourage sweating - don’t block sweat glands by using 

antiperspirant that contains aluminum. Try to make 

sweating part of your daily routine through exercise, 

saunas, steam rooms or Epsom salt or fresh ginger baths. 

13 Destress - stress-fighting hormones, called cortisol, are 

extremely acidic and lymph doesn’t drain well in an acidic 

environment, so you need to find ways to relax. 

WAYS TO BOOST AND REVITALISE YOU LYMPHATIC SYSTEM 

1 Breathe deeply - our bodies have three times more 

lymph fluid than blood, yet no organ to pump it. Your 

lymph system relies on the pumping action of deep 

breathing to help it transport toxins into the blood 

before they are detoxified by your liver. So breathe in. 

And breathe out those toxins. 

TCM AND ALTERNATIVES 

Traditional Chinese Medicine such as acupressure, as well as 

ayurvedic treatments and massage are good ways to clease and 

boost your lymphatic system. Qigong is also good. 

2 Move - exercise ensures the lymph system flows 

properly. The best kind is rebounding on a mini 

trampoline, which can dramatically improve lymph 

flow. You can also do skipping rope, stretching and 

aerobic exercise which also work well. 

3 Water - to help ensure the water is readily absorbed by 

your cells, you can also add some fresh lemon juice or 

oxygen or pH drops. 

4 Avoid sweet drinks - these horrible beverages add to the 

already overburdened workload your lymph system 

handles every day. Give it a break and drink water or real 

fruit juices. 

5 Eat more raw fruit on an empty stomach - the enzymes 

and acids in fruit are powerful lymph cleansers. Eat them 

on an empty stomach for best digestion and maximum 

lymph-cleansing benefits. Most fruits are digested within 30 

minutes or so and quickly help you feel better. 

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TRAVELAUSTRALIA 

Exciting 

Gastronomy 

in Canberra 

Australia’s capital has an 

abundance of food and wine 

experiences to whet the appetite 

There’s a lot to love about the Australian capital’s evolving 

dining scene, which continues to win national acclaim. 

Bistro-style eateries and quality cheap eats blend 

perfectly with stylish restaurants and award-winning 

dining experiences, and the inland location and altitude 

combine to provide a smorgasbord of seasonal food and wine 

delights. 

A trip to Canberra is about to get much easier when Singapore 

Airlines launches direct flights between Singapore and 

Canberra this September. 

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SIP COFFEE FROM THE WORLD’S BEST BARISTA 

Canberra is proudly the home of Ona Coffee founder and 2015 

World Barista Champion Sasa Sestic, as well as the recentlycrowned 

2016 Australian Barista Champion Hugh Kelly. 

Following the 2015 Australian Barista Championship, Sasa 

went to Seattle in the United States of America to beat almost 

50 baristas across the globe to claim the title of World 

Barista Champion. This year, Hugh made the journey to 

Dublin, Ireland in June to compete in the 2016 World Barista 

Championship. 

Sample the internationally-renowned coffee at Ona Coffee 

House, Ona on the Lawns and The Cupping Room, as well as 

many other cafes across the capital. 

GREAT WINE AND FOOD 

Canberra’s cool-climate wine regions offer a spectacular range 

of experiences, from wine-tasting and fine dining to truffle 

hunting. Chardonnay, Riesling, Pinot Noir and Shiraz varieties 

thrive in the capital region, with 140 vineyards and 33 cellar 

doors – most of which are within a 30-minute drive from the 

city. 

Incredible culinary experiences await at the capital’s awardwinning 

restaurants including Eightysix, Aubergine and 

Monster Kitchen and Bar. Canberra’s Akiba also recently took 

out the People’s Choice category in The Australian Financial 

Review Top 100 Restaurants awards. 

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TRAVELAUSTRALIA 

For an eclectic mix of cafes, bars and people watching, 

you can’t go past the buzzing foodie precincts of Braddon, 

NewActon and the Kingston Foreshore. 

Spend your Saturday morning at the Capital Region Farmers 

Markets, where you can buy fresh produce direct from the 

growers and enjoy a delicious local breakfast or brunch. 

HELICOPTER TOUR FOR FOODIES 

Experience a touch of decadence, with the thrill of a helicopter 

ride over Australia’s capital, taking in the views on a Canberra 

Helicopters’ flight, followed by lunch or dinner at the acclaimed 

Pialligo Estate. 

Pialligo Estate is a destination dining experience with a 

vineyard, olive grove, market garden, restaurant and awardwinning 

smokehouse. Guests may dine in the Farmhouse 

Restaurant or outside in the new private Garden Pavilions. 

CANBERRA’S TRUFFLE SEASON 

Picturesque truffle hunts, decadent degustations, wine tastings, 

cooking demonstrations and truffle-infused boutique beer 

form part of Canberra’s annual truffle celebrations this winter. 

Each year from the beginning of June until the end of August, 

The Truffle Festival – Canberra Region marks the harvest of 

the Black Winter Truffle with the ultimate foodie festival. This 

year’s festival features more than 250 individual events across 

the region, offering a rich variety of opportunities to taste and 

experience the magic of these prized gems. 

There are many species of Australian native truffles, but the 

one most prized in culinary circles is the Black Winter Truffle, 

also known as Perigord Truffle. During the winter festival, 

indulge in the special flavours and aromas of truffle dishes at 

local restaurants and cafes. Learn from chefs and other truffle 

experts at a cooking class or demonstration, or pop along to a 

farmers’ market and rustle up your own truffle dish. 

Join a truffle hunt during the festival and experience how 

dogs are trained to sniff out the truffles, the kinds of growing 

conditions required, a chance to dig for a truffle, the distinctive 

scent and of course a sample of how the truffle tastes. After the 

hunt, enjoy wine tastings and truffle platters at Mount Majura 

Vineyard, Pankhurst Wines and Lerida Estate. Or why not try 

the BentSpoke Brewing Co Truffled beer. 

COMPILED BY SUSANNA PING 

www.trufflefestival.com.au 

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FREAKSHAKES 

GO GLOBAL 

Canberra’s famous milkshakes create 

world wide sensation 

Picture mouth-watering milkshakes piled high with 

brownies, cookies, pretzels and even slabs of cake. 

These are Freakshakes - originally found in the suburb 

of Manuka in Australia’s capital at Pâtissez. The 

suburban cafe became a social media sensation in early 2015 

following the introduction of their signature Freakshakes. 

After battling huge queues outside their cafe, the family-owned 

patisserie – also known for their spectacular cakes and desserts 

– soon opened a second Canberra store in the centre of the 

city. Now, they are taking the world by storm. 

Pâtissez owner Anna Petridis said the first store outside of 

Australia had attracted large crowds since opening in Kuala 

Lumpur last month. 

“We’re thrilled, the team in Kuala Lumpur is excellent,” she 

said. 

“The store is located on Jalan Talawi, Bangsar Village and it’s 

beautiful – everything a Pâtissez store should be. I plan on 

using that store as the model for all future stores.” 

This week Pâtissez also opened its first Singapore store at 

Raffles Medical located at Holland Village. 

“It’s totally different to Kuala Lumpur but has its own flavour, 

which definitely suits the area and local market,” Petridis said. 

The success of Pâtissez in Kuala Lumpur has set the 

international wheels in motion, with plans underway for more 

store locations in Kuala Lumpur, Singapore, Shanghai, Beijing 

and Bangkok. 

Petridis said she and the Pâtissez team couldn’t be more 

excited about their success, both in Australia and abroad. She 

credited much of the business’ success to the team behind it. 

“We are in the process of setting up “Pâtissez Exchange”, 

where staff at any level get the opportunity to work in various 

locations around the globe,” she said. 

“My biggest motivator for doing this is creating something 

that people want to be a part of and see as a viable rewarding 

career option. It’s about creating a family for me, where 

everyone is connected. I will consider myself successful once 

that is achieved.” 

With international flights set to commence between Singapore 

and Canberra this September, Ms Petridis encouraged Pâtissez 

fans to travel to her home town of Canberra, where they could 

experience “the original and the best”. 

Pâtissez is just one of many things to love about Canberra. 

From award-winning restaurants and a multitude of galleries 

and museums to a jam-packed calendar of annual events and 

endless natural attractions just waiting to be explored, it’s just 

one good thing after another. 

Canberra is an eight-hour flight away from Singapore. From 

September 20, Singapore Airlines will commence direct flights 

between Canberra and Singapore four times a week. Contact 

your travel agent for more detail or visit www.singaporeair.com. 

For more information about Canberra, head to 

www.visitcanberra.com.au 

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TRAVELFINLAND 

CAMPING IN THE 

ARCHIPELAGO 

The Archipelago off the coast of Western and Southern Finland has more 

islands than any other archipelago in the world 

BY SUE SIM 

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For a beautiful and rugged insight 

into Finland, camping is an 

excellent option. Escape crowds, 

traffic, deadlines and work, and 

explore over 20,000 islands and a large 

national park with fascinating wildlife 

and stunning landscapes. The Finnish 

coastline, including the archipelago 

islands, is more than 40,000 kilometres 

long. Dotted along the shores you’ll find 

lovely cottages for rent if camping is not 

your thing. Many are equipped for winter 

use too and are accessible all year round. 

Life in Finland’s archipelago is just the 

setting you need for a laidback camping 

holiday. 

KAYAKING 

One of the activites you can enjoy while 

camping is kayaking as well as a day trip 

by boat to the see the tallest lighthouse 

in the Nordic countries called Bengtskär. 

The labyrinthine Archipelago Sea is full 

of islands ranging from large ones with 

fishing villages and green pastures to tiny 

islets. 

Kayaking is fine for both beginners and 

experts as a skilled kayak guide can 

escort you on a day trip or multi-day 

expedition while camping out on the 

islands. Take in the wildlife, the fishing 

culture and water views, and simply 

enjoy the fresh, clean sea air. If you don’t 

hire your own kayak or boat, there are 

many direct boat transportations to the 

larger islands that have various facilities 

and beautiful camping sites. 

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TRAVELFINLAND 

Twenty-five kilometres southwest of the seaside town of Hanko 

and a few kilometers south of the Kimitoön Islands stands the 

tallest lighthouse of the Nordic countries. Bengtskär Lighthouse 

is by far the most majestical of the archipelago’s sights, 

towering 52 metres above the sea. 

The lighthouse is open during summer, offering 

accommodation, a chapel, exhibitions, a café and conference 

rooms. Daily cruises leave from Kasnäs on the Kimito Island 

and from Hanko. To the locals, visiting Bengtskär lighthouse 

is almost like going on a pilgrimage - a once-in-a-lifetime 

experience. It is the sheer beauty of the experience that is 

unforgettable. 

You can’t get much closer to nature than by spending the 

light, warm summer night by the sea, cooking your food on a 

bonfire. Most campsites have excellent facilities for cooking as 

well as water points and ecological toilets. 

FISHING 

The South Coast has a comprehensive network of fishing 

guides and easily accessible fishing grounds. The most 

significant area in Southern Finland is the Baltic Sea 

Archipelago. The archipelagos of the Archipelago Sea and the 

Gulf of Finland are shaped by tens of thousands of islands, 

providing opportunities for freshwater fish in a marine 

environment. Baltic Sea waters are brackish and game species 

also include marine fish, such as flounder. 

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The most extensive island areas are the Turku, Tammisaari and Porvoo 

Archipelagos. Several population centres in the Turku Archipelago, 

such as Kemiö, Kustavi and Nauvo, are located on islands. There are 

enormous numbers of small islands and rocky islets in the area. The 

number of islands in the Gulf of Finland also runs into the thousands, 

but the insular belt is narrower. Most islands are uninhabited, some 

with a few cottages. Within the shelter of islands, waves are usually 

low. 

There are enough fishing spots to keep you busy every day of the year. 

Unfortunately, one lifetime is not enough to test all the hot spots of the 

Archipelago. 

The region’s strong stocks of pike, zander and perch enable yearround 

fishing. This is the region with the highest amount of pike 

weighing over ten kilos. Other game species include whitefish, burbot, 

sea trout, Atlantic salmon, Baltic herring and various cyprinids. 

Photographs courtesy of Visit Finland. Rock campfire: Taipale 

Brothers; kayaking: Harri-Pekka Savolainen; sea bird: Robert Smith 

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TRAVELHONGKONG 

TAPAS STYLE 

DIM SUM 

Lai Bun Fu introduces Cantonese tapas 

style dim sum weekend brunch 

In celebration of its 1st Anniversary this year, Lai Bun Fu 

offers dim sum inspired tapas brunch menu of over 30 

items with specialities crafted by executive chef Chung Kin- 

Leung. The new weekend brunch aims to set a new trend in 

Hong Kong, by showcasing the joy of sharing many well-loved 

Cantonese dishes over brunch. 

Available every Saturdays and Sundays, the new brunch menu 

will be Chef Chung Kin Leung’s re-interpretation of a dim-sum 

menu, where diners can order a variety of small plates and 

enjoy different flavours of his cooking. Designed to be shared, 

Chef Chung’s tapas menu shows that Cantonese food can be 

fun, and a convivial experience can be shared by all. Ranging 

from HK$58 to HK$128 per dish, diners can enjoy signature 

items and seasonal specialities to ensure that the freshest 

ingredients are highlighted and used. 

Exclusive dishes of the weekend brunch menu include Pork 

Ribs with Chencun Noodles in Black Bean Sauce, Stir-fried 

Turnip Cake Topped with Black Truffle Sauce, Crispy Skin 

Chicken on Toast. 

Signature dishes include the Traditional Cantonese Assorted 

Hors D’Oeuvres Platter, Fresh Crabmeat Stir Fried with Egg 

White and Milk, Stir-Fried Vegetarian Shark Fins with Shredded 

Abalone. 

Lai Bun Fu 

5/F, 18 On Lan Street, Central, Hong Kong 

Tel: +852 2564 3868 

Hours: Mon to Fri from 12 to 3pm and 6.30 to 11pm; Sat and 

Sun from 11.30am to 3pm and 6.30 to 11pm 

www.laibunfu.com 

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TRAVELHONGKONG 

YAYAKIYA 

Japanese summer seasonal specials and an 

irresistible late night menu in Hong Kong 

In the mood for Japanese food in Hong Kong? The stylish Yakitori Bar and Grill, 

Yayakiya, welcomes summer heat with new menu specials and a late night dining 

menu. Showcasing the best seasonal seafood selections jet-fresh from Japan, 

the newly introduced menu items conceptualised by Japanese executive chef, 

Shimoji Atsushi, is complemented by bespoke designed cocktails. 

The light seasonal menu features summer favourite, the oyster shooter. Six different 

flavours can be enjoyed, including Yam & Wasabi, Spicy Tomato Sauce, Japanese 

Ravigote Sauce, Spicy Yuzu-miso Ponzu, Yuzu-Pepper with Ponzu, and Rock Salt with 

Lemon. A perfect happy hour treat, oyster shooters can be enjoyed at HK$28 each 

from 4pm to 7pm on weekdays. Shooters may also be enjoyed as a single shot of 

amuse bouche at HK$45, or as a platter of 6 for HK$250 during dinner and late night 

hours from 7pm to 12am 

Night owls can enjoy Yayakiya’s newly launched late night special menu which 

features a variety of crowd-pleasing Hakta-style skewers after 9.30pm from Sunday 

to Thursday; and after 10.30pm on Friday, Saturday, before and on the day of Public 

Holiday. Priced at HK$360 for two people, the supper set allows diners to select 8 

skewers, complemented by Grilled Rice Ball with Pork and Miso, and two Kirin 

draught beer. Diners can choose from an array of tantilising Hakata skewers, such 

as Ox Tongue, Grilled Miyazaki Smoked Sausage, Fresh Tomato Pork Belly Roll, 

Pork Belly Roll, Tokuhsima Awaodori Chicken Wings, Fresh Shiitake Mushrooms, 

Enoki Mushroom Pork Belly, Chicken Gizzard, Homemade Chicken Meat Stick, and 

Japanese Pumpkin. Late night diners may also enjoy 20% off from Yayakiya’s extensive 

a la carte menu and set menu. 

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Summer desserts include a rendition 

of the local Japanese favourite kakigori, 

better known as shaved ice. Made 

with natural spring water, a spoonful 

of kakigori emulates the texture of 

powdered snow in ones’s mouth. 

Dressed with flavoured syrups the 

dessert includes strawberry, sweet potato, 

peach, coffee, and shirokuma, featuring 

condensed milk, small colourful mochi, 

fruits, and sweet bean paste. 

Enhancing chef Shimoji’s culinary 

surprises are three new cocktails which 

are designed to bring out the flavours 

of seafood and refresh diners’ palate 

from the Hong Kong heat. The Yuzu Sour 

cocktail (HK$88) concocted with Gin, 

Yuzu, Whisky, and home-made orange 

liquor is as potent as it is delicious, 

and pairs well with the freshness of the 

Yayakiya’s skewers collection. Likewise, 

the simply named Passion (HK$88) 

featuring passionfruit, home-made 

orange liquor, gin, vodka, rosemary, 

mango and pineapple juice, packs a 

tropical punch that will leave diners 

wanting more. 

Yayakiya in Hong Kong 

G/F, 29-31, Chatham Road South 

(or Hart Avenue), Tsim Sha Tsui, 

Kowloon, Hong Kong 

Hours: Dinner is served on Fri and Sat 

from 4pm – 2am and 

Sun to Thur 4pm – 1am 

Tel: (852) 2723 9833 or 

Email rvs@yayakiya.com 

For more information 

www.yayakiya.com 

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TRAVELSUMMER 

FIVE SUMMER 

FESTIVALS TO 

ESCAPE TO 

1. Sziget: August 10 – 17 

Budapest, Hungary 

Named ‘island’ in Hungarian, Sziget is a week-long renowned 

music and culture festival that attracts flocks of people across 

the globe. Held on the gorgeous 266-acre Obuda Island just 

outside Northern Budapest, Sziget has truly outdone itself 

this year with the biggest names in music across a range of 

genres (Think: Rihanna, The Lumineers, Axwell & Ingrosso). 

You’ll never be bored with the calendar of non-stop activities 

and venues – food from around the world, art buildings and 

installations, circus acts, fire dances, and even a wedding tent if 

you find your true festival love. Outside of the festival, take your 

time to explore and relax in the history-rich city of Budapest, 

with its sprawling baroque and neoclassical architecture, and 

Turkish bathhouses! 2. Summer Sonic: August 20 – 21 

Tokyo, Japan 

From eclectic indie, heart-pumping 

EDM, to top 40 hits, there’s a festival 

for just about everyone 

The Summer Sonic festival is a two to three-day festival that 

is simultaneously held in Osaka and Tokyo. In this bustling 

Japanese city, alongside indie and popular Japanese rock 

bands, Summer Sonic brings in huge international artists and 

DJs to entertain the masses and ramp up the genre factor, such 

as Radiohead, Alesso, James Bay, and 1975. Singapore’s iconic 

home-grown club Zouk will also co-host the beach stage for the 

first time, so there’ll be home feels away from home! If you can, 

extend your trip to experience Tokyo’s traditional Obon Festival 

of Souls, where you’ll see the magical glow of floating lanterns 

in the night coupled with the sound of Japanese drums amidst 

the celebration. 

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3. V Festival: August 20 – 21 

Chelmsford and Staffordshire, UK 

V Festival will please beliebers tremendously with Justin 

Bieber as one of the headliners this year. Other fan favourites 

include Sia, David Guetta, Bastille, and Halsey, who will pump 

up the party beats for revelers to sway along to the music. If 

you’re after some laughs in between your audio fixes, the Glee 

Comedy tent will feature phenomenally talented comedians 

to entertain you silly. You could also take a breather after 

the festival hype and visit the tranquil parks , gardens of 

Chelmsford and Staffordshire for a wind down or keep the 

booze and music going in the main tents. 

4. Bumbershoot: September 2 – 4 

Seattle, Washington, USA 

If you’ve never thought of visiting Seattle, you should now with 

Bumbershoot that will take place over the Labour Day weekend 

in the US. Beat droppers like Macklemore & Ryan Lewis, KYGO, 

and Death Cab for Cutie will keep you dancing and singing all 

summer long. Keep yourself entertained during the breaks with 

comedy stars from NBC on-site doing stand-up, film and dance 

performances, and even YOUNGERSHOOT where children will 

be entertained with arts and crafts. While you’re in Emerald 

City, don’t forget to check out their famous landmark – The 

Space needle, stroll through their museums, and chill in the 

lush green parks that fill Seattle. 

5. Ultra Music Festival: September 15 – 16 

Bali, Indonesia 

If you’re looking to travel to somewhere a little closer to home, 

look no further than beachside Ultra Music Festival which 

will be held on the shores of idyllic Bali. This fast-thumping 

EDM music fest stops at nothing with amazing stage designs 

and production. While the line-up has yet to be announced, 

past headliners include Skrillex, Fedde Le Grand, and A-Trak 

that graced three different stages against the Balinese sunset. 

To rest your raver’s soul, kick back in Bali and check out the 

temples, tranquil white beaches, and feast on local Indonesian 

delicacies. 

Check out ZUJI Singapore to plan your next festival journey 

www.zuji.com.sg 

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TRAVELUSA 

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HAUTE DOGS AT 

THE MARK THIS SUMMER 

Michelin Star Chef Jean-Georges Vongerichten stations a unique 

gourmet hot dog cart outside The Mark hotel in Manhattan 

Summer fun and food is here. In celebration of New York’s 

number one street-food staple, the kitsch ‘haute’ dog 

stand bears The Mark’s signature black and white stripes 

and serves epicurean organic chicken and grass fed 

beef hot dogs exclusively for hotel guests and neighbourhood 

friends. Hot dogs are available at US$6 each and are served 

with a special Kimchi relish and homemade condiments – the 

perfect accompaniment to a stroll along Madison Avenue or 

through Central Park in the sunshine. 

Guests of the hotel can pair their ‘haute’ dog with one of the 

seasonal cocktails on the summer menu at The Mark Bar 

and Restaurant. Reflecting the hotel’s contemporary French 

style, the summer cocktail menu incorporates a “French Film” 

themed twist to classic recipes. From The Mark Bellini – a light 

Prosecco with peach nectar, to the Hugo – a mouthwatering 

Hendrick’s Gin with Saint Germain Elderflower, Green 

Chartreuse and Lime. 

Other gourmet experiences exclusive to those staying at 

The Mark this summer include The Mark’s pedicab service, 

available for scenic private tours of Central Park complete with 

a Jean-Georges picnic hamper and rug. 

End the day and complete their gastronomic experience by 

dining at Jean- Georges Michelin Star restaurant itself, which 

features a world-class menu of subtly innovative European 

classics, such as tuna tartare with chive oil, chargrilled octopus, 

and Maine mussels mariniere with fennel, basil and French 

fries. 

The Mark is located in the heart of the Upper East Side, just a 

few blocks away from the famous Museum Mile – a total of 10 

museums along Fifth Avenue and one of the largest collections 

of art in the world. 

Package can be added onto any existing reservation. Guests 

must reserve upon booking. 

www.themarkhotel.com 

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HOMESDECOR 

COCKTAIL 

PARTY 

SPACE 

Redecorating your interior 

with fresh new colours 

and design ideas creates 

entertaining options 

BY FAITH KROO 

Avoid major decorating overhauls like new flooring, 

paint or furniture. Creating a space for cocktail 

parties, tea gatherings and special occasions can be 

as simple as utilising colours and accessories you 

already have. 

STARTING POINT 

An interior decorator will tell you to achieve high impact 

change by switching out your accessories room by room. A 

good place to start is the living room because that is the space 

we usually entertain in. For a fresh look swap artwork and 

textiles from your bedroom. Bedroom curtains can now be in 

your living room, and work with softer colours and styles. Add 

mirrors and more lighting to brighten and enlarge the space. 

Add reflective large vases made of crystal or cut glass filled 

with bright flowers. 

If you have a tired-looking, gloomy sofa, buy a bright new 

throw to toss over it. Oranges, yellows and reds add a warm 

buzz while elegant beige/white neutrals pair with most 

paintings and artwork. 

THEME AND COLOUR 

What are your travel souvenirs doing in the closet? Take the 

good ones out, dust them and place them strategically on 

coffee and side tables, shelves and dining tables. Have a theme 

like exotic Asia with your Balinese and Thai items. Or oriental 

zen with your Japanese ones. You can even play around with 

bamboo floor mats, carpets, rugs and wall hangings. Follow up 

with little water features, exotic plants and porcelain. 

Use a colour wheel you can find online. Complimentary 

colours are found opposite each other, while dominant and 

accent colours appear side-by-side on the wheel. It’s a great 

tool that will help ensure your success. 

If you plan to hang paintings or posters make sure they 

harmonise with your flooring, walls and furniture. Black and 

white photography works go well with almost every colour 

scheme and decor feature. 

Red increases blood pressure, heartbeat and energy in most 

people. It instills feelings of intimacy and passion. Red also 

increases the appetite, which explains why it is used so often 

in restaurants, and why it can be a good choice for a formal 

dining room. 

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Orange tends to warm a room, but in a more friendly and 

welcoming way. As a result, paints in various shades and tints 

of orange work well in living rooms and family rooms. 

Yellow is also warm and welcoming, but it is more attentiongetting 

than either red or orange. For this reason, it is a good 

paint colour to use in poorly lit foyers or dark hallways. 

Blue, which is part of the cool colour palette, makes us feel 

calm and tranquil, so it is ideal for use in bedrooms. But since 

blue works as an appetite suppressant (perhaps because there 

are few blue foods) it is not the best option for a dining room ... 

unless you’re on a diet. 

Green is another relaxing colour that is much more versatile 

than blue. Light greens are ideal for bedrooms and living 

rooms; midtones are good for kitchens and dining rooms 

(many foods are green). Also, because green is calming, it is 

often used in hospitals, workplaces and schools. 

COCKTAIL AND BAR SPACE 

You don’t need a lot of space to create your own bar at home. 

Just a little cupboard or shelf at the corner near your dining 

area will work. The important thing is to stock up on essential 

items. Now you can come home to a nice whiskey on the rocks 

or an ice cold margarita – all at your fingertips. Won’t your 

friends be impressed! 

Basic liquors - Start with the basic liquors used in the majority 

of drinks by buying the spirits in 750 ml bottles: rum, vodka, 

tequila, bourbon, gin, vermouth, campari, brandy, whiskey, an 

assortment of liqueurs (Baileys, lychee, cassis, Grand Marnier, 

etc) popular with you and your friends. All these are expensive 

so start off with a few at a time. Take advantage of Duty Free on 

your travels. 

Mixers - add flavour and flair to drinks. Getting all the mixers 

at once may be too pricey, so start off with the ones you use 

most often. The basic mixers are: cola (diet and regular), ginger 

ale, lemon-lime soda, club soda, tonic water, orange, lime, 

lemon, pineapple, cranberry, grapefruit and tomato juices, also 

Mott’s Clamato juice. 

Garnish - is for great presentation. A few basic garnishes: sugar, 

salt, pepper, cinnamon, maraschino cherries, olives, cocktail 

onions, celery stalks, orange, lemon, and lime slices or wedges; 

Worcestershire sauce, Tabasco sauce, Angostura bitters, and 

Cassis. It’s not necessary to have all these garnishes on hand all 

the time. Many you’ll find in your kitchen all ready; purchase 

the rest as the need arises. 

Barspoon - The barspoon is used for stirring and measuring 

ingredients so it’s very important to have on hand. It can also 

be used to crush ingredients before adding them. Made of 

stainless steel, the barspoon is usually about ten inches long 

and holds 1/6 ounce of liquid or one teaspoon. 

A can/bottle - Also a must for a home bar is a good paring 

knife and cutting board to slice fruit and cut up ingredients. A 

corkscrew is a must have tool to open bottles of wine. Finding 

the perfect corkscrew for you means searching the wide array 

of prices and styles. 

Measure or jigger - Just pouring in the amount of liquor that 

you think looks good will not make a delicious drink. It’s 

important to have a stainless steel jigger which is one and a 

half oz or 50 ml on one end with the other end, called a pony 

holding three-quarter oz or 25 ml. A glass jigger generally 

holds 1 oz or 2 tablespoons. 

Shaker - There are two styles, the Boston shaker and the 

Cobbler shaker. The Boston shaker consists of two parts, a 

glass that holds about 500 ml and a metal container that holds 

around 900 ml. The two fit snuggly together creating a seal for 

shaking the ingredients. The Cobbler shaker is actually three 

pieces: a steel tumbler, a lid, and a small cap that fits over 

the lid with a built-in strainer. You’ll find this shaker at most 

kitchen shops. 

Glasses - You may want to include stir sticks, cocktail napkins, 

and a large pitcher as part of your bar paraphernalia. Three 

types of glasses such as the highball glass, the old-fashioned 

glass, and stemmed cocktail glasses, all basics, are a good 

start to a collection of glassware. Learn what type of glass goes 

with what type of drink. A gin tonic, for example, is served in a 

collins glass which is tall and straight. 

Get your entertaining space ready with these simple ideas and 

impress your guests. 

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Someone 

HOMESSPACE 

Loft Lifestyle 

Whether the term ‘loft’ is a marketing 

gimmick for selling real estate at a higher 

price or simply functional usable space, 

decorate it for your benefit 

BY CHARLOTTE MILLE 

recently discovered a bad smell coming from 

the ceiling. When contractors came to take a look they 

discovered a dead pigeon and false ceiling hiding a vast 

amount of attic space. It was a bonus in disguise. Not 

only did the home owner gain lots of square feet that add to 

the price of his home he also realised he could enjoy loft living 

by designing and extending space. 

If you’re lucky enough to have an attic or high ceiling space 

that is untouched, you have options for making better use of it. 

Converting loft space can not only provide much needed extra 

space, whether it be an additional living room, home office 

or bedroom and bathroom, but when done well can provide 

financial rewards, should you ever sell your property. 

The term Loft has shifted meaning over the years. It used to 

mean one big unfinished or semi-finished volume, converted 

from former industrial space. Then in the 1990s, developers 

started building “lofts.” Whether it’s an industrial rehab or new 

construction, what you get with a newish “loft” depends on 

where you are, but it’s loosely a way of saying: “This condo is 

very, very hip.” In many real estate projects across the globe, 

a loft has taken on meaning as a tall, narrow shoebox with a 

mezzanine for the bed. 

Lofts originally were cheap places for poor artists to live and 

work. The neglected infrastructure of industrial cities provided 

basic shelter for artists after World War II. By the beginning of 

the 1960s, many lofts were finished living spaces rather than 

substandard artist’s shacks. Today, lofts usually function as 

both work and living space. 

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You do not need to divide space into sections with walls. Use clever illusions 

and props instead. Colours, shelves, sofas, rugs and pots of plants work well 

in sectioning space. 

6 TIPS FOR DECORATING LOFT SPACE 

1 Create a library 

Line the bare wall with shelves and add your favourite books, fix some 

lighting to the ceiling, and get a couble of comfortable chairs and you 

have a lovely little library. 

2 Home office 

To save space get a long, slim desk that resembles a carpenter’s bench, 

and snug it along the wall or stair landing rail. Fix lots of shelves on 

the walls, and put in adequate lighting and power points for computers, 

printers, coffee maker and other necessities. Shelves fixed above the desk 

allow you to save desk space. These shelves can hold stationery, plants 

and books. 

3 Game room 

Whether it’s for the kids or for yourself a game room or little theatre is a 

great place to unwind. Adequate lighting and power points are necessary 

to make it functioning to your liking. Fix shelves for DVDs and games, 

consoles, and speakers. Add colour and excitement by hanging posters 

and art works of movies and animation. 

4 Work out space 

Yoga or cardio exercise or dance area, extra loft space is ideal for a work 

out room. Fix heavy duty shelves for weights and gym items. Install a fan 

for good air circulation. If you’re a dance fan, install high mirrors along 

the wall as well as a barre. Design around sound systems, yoga mat space 

or cycling machine and treadmill, depending on your use of space. 

5 Storage space 

Every home needs lots of storage space. Extra loft area is perfect for 

packing in invisible wardrobes, closets and storage facilities. Colour these 

similar to the wall so that they disappear into the background. 

6 Sitting area 

A small sofa and coffee table will turn any little space into a lounge and 

living area. You can even fit in a little wine fridge and bar space for drinks 

and cocktails when entertaining guests. Again lighting, colours and layout 

should be planned ahead to get the desired function and aesthetics. 

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FOODJAMS 

Marmalade 

Match Ups 

Tangy and citrusy marmalade can be used as both a 

jam and marinade ingredient 

BY SUSANNA PING 

Marmalade has a refreshing orange colour that can brighten your 

day but its unique citrus notes balanced with sweetness makes 

a wonderful accompaniment to toast and butter, as well as 

ingredient in sauces, marinades and dressings. 

With its sour, sweet, bitter flavours of citrus, marmalade easily cuts the richness 

of heavy breakfasts such as bacon and eggs, hefty omelettes, cheese dishes, 

creamy coffees and butter slathered toasts. 

Marmalade is basically a fruit preserve made from the juice and peel of 

citrus fruits boiled with sugar and water. You can make marmalade with any 

fruit in the citrus family including orange, lemon, lime, grapefruit, kumquat, 

mandarins, tangerines and bergamots. You can also combine any of these 

citrus fruits to make a blended marmalade such as lemon lime marmalade or 

tangerine kumquat marmalade. 

The main element that distinguishes marmalade from jam is its fruit peel. Hold 

up a jar of marmalade to the light and you will see strips of citrus peel. There is 

thick cut peel, medium cut peel and fine cut peel. There are even marmalades 

minus the peel. Many people like the thick cut peel because of its extra bite 

and the greater bitterness it lends to the flavour. Marmalade beginners and 

children prefer fine cut marmalade. 

TYPES TO CONSIDER 

Thick cut - the peel is cut into thick pieces for a tangy, bitter 

flavour 

Thin cut - the peel is shredded fine for a softer flavour and 

texture 

Medium cut - between thick and fine, it has a balance of 

textures and flavours that is not too bitter 

Flavoured - natural flavourings can be added to marmalade 

such as whiskey, orange liqueur, ginger, cinnamon 

Vintage - this marmalade is left to mature for a lenghth of time 

for richer, deeper flavours 

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ORIGINS 

There are all kinds of legends that the Scots invented 

marmalade. One story tells of a ship full of oranges which 

perished in the port of Dundee and how the resourceful Scots 

made marmalade out of them. This has since been refuted as 

reasearchers traced the existence of marmalade and various 

recipes in Britain back to the 17th century. Today British 

marmalade is made mainly with oranges, usually the bitter 

Seville variety. 

Marmelada is the Portuguese word derived from marmelo, 

describing a quince conserve. The root of the name of this 

fruit appears to be from the Latin melimelum, or honey apple. 

Quince was widely used as root stock for different varieties of 

apple and pear. The British are great lovers of marmalade. After 

all, it’s Paddington Bear’s favourite. 

MARINADES, DRESSINGS AND SAUCES 

Apart from spreading marmalade on toast, it can be used in 

countless ways. It is added to cake mixtures and desserts. It can 

be used as a marinade or basting ingredient for roast chicken, 

duck, ham and pork. It can be added to salad dressings 

for a hint of citrus freshness. You can swirl it into vanilla or 

chocolate ice cream, and top it with a dash of orange liqueur. 

You can fold it into creams and souffles. You can even add it to 

the dough mixture for breads, scones and rolls. 

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FOODJAMS 

RECIPES 

STICKY MARMALADE PORK RIBS 

Serves 6 

2kg pork ribs, cleaned and cut into 3-rib slabs 


2 garlic cloves, peeled and chopped 

2 tbsp orange marmalade 

1 tbsp brown sugar 

1 teasp fresh sage, chopped 

2 teasp salt 

1 large orange, peeled and quartered 

2 carrots, chopped roughly 

Preheat oven to 180°C 

Mix the olive oil, marmalade, sugar, salt, garlic and sage 

together. Massage this mixture all over the pork ribs. Set aside 

for 20 minutes. Spread out the carrots and oranges at the 

bottom of a roasting pan and sit the pork ribs on top. 

ORANGE MARMALADE 

Makes 8 cups 

1kg oranges, washed and thinly sliced crosswise 

2 tbsp lemon juice 

8 cups water 

8 cups sugar 

In a large bowl, place the water and oranges, cover, and let it 

stand over night. 

Pour this mixture into a large saucepan over medium heat and 

bring to boil. Reduce heat and simmer for about 1 hour until 

the mixture is reduced to a syrupy consistency. Add the sugar 

and lemon juice, and stir till the sugar dissolves. Increase 

heat to medium high and bring to boil, and cook for about 40 

minutes more until thick and jammy in consistency. Remove 

from heat, and spoon into sterilised jam jars. 

Roast for about 1 1/2 hours, until rich, dark golden brown. 

Rest for about 20 minutes. 

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REVIEWS 

Exploring the Long-cherished 

Iga Wagyu Beef 

From 12 August to 19 September 2016, the popular annual Wagyu Beef promotion returns to Keyaki 

Chef Hiroshi Ishii 

Keyaki at Pac Pacific Singapore 

introduces the lesser known but 

fine quality Iga Wagyu Beef, one 

of the dishes that was believed 

to be consumed by the infamous Ninja 

warriors during wartime in the Iga 

region. 

Iga city, located in central Kii Peninsula 

in the Mie Prefecture of Japan, is 

blessed with fertile mountains and sea, 

producing water that is clear and pure, 

making it the ideal location for raising 

the black-haired heifers to produce good 

quality Wagyu beef that is characterised 

by the robust flavour, rich aroma and 

high-quality marbling with melt-in-yourmouth 

softness. 

Iga city has long been known for 

producing cattle of high quality and 

majority of the Iga Wagyu beef produced 

is consumed in the local area and not 

easily available outside of Iga city. Pan 

Pacific Singapore is the first dining 

establishment in Singapore to bring 

in this delicacy as part of Master Chef 

Hiroshi Ishii’s philosophy of regularly 

showcasing produce and Japanese beef 

that have not been introduced to the 

Singapore market yet. 

IGA WAGYU BEEF HIGLIGHTS 

The culinary highlights include Grilled 

Wagyu Beef which is seared on a hot grill 

resulting in a melt in the mouth finish; 

Steamed Wagyu Beef on Rice where 

delicate thinly- sliced Wagyu is lightly 

steamed to retain the sweetness and full 

flavour of the fats and laid on a plush 

bed of steaming Japanese Rice, imbuing 

the entire dish with the beef’s robust 

flavour; Seared Wagyu Beef Sushi served 

on bite-sized pillows of fragrant rice, and 

lightly seared to draw out the flavours 

and buttery texture of the meat; and 

Wagyu Beef Hot Pot with Udon, a piping 

hot bowl of goodness with a robust beefy 

broth and tender slices of Wagyu beef. 

SAKE AND LIQUOR 

Available for a limited period of time 

during the Iga Wagyu Beef promotion, 

are handmade Hanzo sakes from the 

Mie Prefecture. 

With every order of the Iga Wagyu Beef 

set menu, enjoy a glass of Hanzo Plum 

Liquor, a marriage of high quality plums 

(“Nankobai” variety from the Kishu area 

in the Wakayama Prefecture) and Hanzo 

sake, making this an easy-to-drink and 

refreshing plum liquor. 

Dishes may vary slightly depending 

on seasonality of ingredients. Prices 

listed are subject to service charge and 

prevailing government taxes. 

Exploring the Long-cherished 

Iga Wagyu Beef 

12 August to 19 September 2016 

Price: 3 set menus from S$170, 

and ala carte menu available 

Keyaki, Level 4 Pan Pacific Singapore, 7 

Raffles Boulevard 

Reservations tel: 6826 8240 

Email: celebrate.sin@panpacific.com 

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FOOD 

Breakfast 

First 

The first meal of the day gives you a power boost so try not to skip it 

BY JANE TANH 

A 

good breakfast starts off your chapter on the right foot. 

Work is more productive when you have energy and 

verve which you can get from your breakfast meal. It 

does not have to be heavy and rich. Just a simple bowl 

of fruit and yoghurt does wonders for a positive start. 

You should create time for breakfast and make it a habit. 

Breakfast consisting of eggs is even more beneficial. Eggs are 

nature’s source of health benefits, and pairs well with bread, 

fruit, meat such as bacon, tomato and coffee. 

Breakfast should be leisurely. Wolfing down breakfast and 

rushing about just adds to your stress. Manage your time 

so that you can have an unhurried meal to get your energy 

flowing in a positive, healthy way. It does not matter how early 

or late you have breakfast. What is important is the food that is 

consumed, and the leisurely, unhurried manner you consume 

it. 

Breakfast runs the gamut of foods from eggs, toast and kaya, 

fruit, cereals, yoghurt, sandwiches and pancakes to vegetarian 

dosai and other local favourites. Listen to your stomach, and 

you will find a breakfast meal that suits your liestyle. If you 

notice that fresh fruit juice injects more vitality remember the 

combination and add that to your breakfast routine. If eggs and 

toast give you more stamina and energy, then make that part of 

your regimen as well. 

EGGS 

Unless you’re allergic to them, eggs do wonders for your 

system. That’s why they are so popular as the first meal of the 

day. 

Being the first meal of the day, people often have breakfast any 

time between 5 and 11am. Beyond this breakfast becomes 

brunch, which is a very popular meal these days and consists 

of similar foods you would consume at breakfast. 

Many cafes, restaurants and hotels serve breakfast, and are 

noticing the rise in popularity of the working breakfast for 

the working person. Many cater to on-the-go breakfast meals 

that are easy to hold, and are quite mobile. But as mentioned 

earlier, managing your time to include breakfast in a leisurely 

manner does wonders to your day, both as a person and 

worker. Healthy energy always inspires a positive outlook that 

creates productivity. 

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BENEFITS 

1. Studies have shown that regular consumption of eggs may 

help prevent blood clots, stroke, and heart attacks. 

2. Eggs are good for the eyes. An egg a day may prevent 

macular degeneraton due to the carotenoid content, 

specifically lutein and zeaxanthin. Both nutrients are more 

readily available to our bodies from eggs than from other 

sources. 

3. Researchers found that people who eat eggs every day 

lower their risk of developing cataracts, also because of the 

lutein and zeaxanthin in eggs. 

4. One egg contains 6 grams of high-quality protein and all 9 

essential amino acids. 

5. They are a good source of choline. One egg yolk has about 

300 micrograms of choline. Choline is an important 

nutrient that helps regulate the brain, nervous system, and 

cardiovascular system. 

6. They contain the right kind of fat. One egg contains just 5 

grams of fat and only 1.5 grams of that is saturated fat. 

7. New research shows that, contrary to previous belief, 

moderate consumption of eggs does not have a negative 

impact on cholesterol. Recent studies have shown that 

regular consumption of two eggs per day does not affect a 

person’s lipid profile and may, in fact, improve it. 

8. Eggs are one of the only foods that contain naturally 

occurring vitamin D. 

9. Eggs may prevent breast cancer. In one study, women who 

consumed at least 6 eggs per week lowered their risk of 

breast cancer by 44 percent. 

10. Eggs promote healthy hair and nails because of their high 

sulphur content and wide array of vitamins and minerals. 

Many people find their hair growing faster after adding eggs 

to their diet, especially if they were previously deficient in 

foods containing sulphur or B12. 

FRUIT AND BANANA 

One of the most popular breakfast fruit is banana, either 

eaten on its own or in drink boosters or with cereal and 

pancakes. 

BENEFITS 

The banana consists mainly of glucose, fructose and sucrose 

sugars and fibre, which makes it ideal for an immediate and 

slightly prolonged source of energy. 

1. Reducing depression. Bananas contain tryptophan, an 

aminoacid that can be converted to serotonin, leading to 

improved mood. 

2. Constipation and diarrhea. Due to their content in fibre, 

they help restore a normal bowel function. They also 

contain pectin, a soluble fibre (hydrocolloid) that can 

help normalise movement through the digestive tract. 

3. Eyesight. Research published in the Archives of 

Ophthalmology has proven that adults consuming 

at least 3 servings of fruit per day have a reduced risk 

(by 36%) of developing age-related macular degeneration 

(ARMD), the primary cause of vision loss in older adults, 

compared to persons who consume less than 1.5 

servings of fruit daily. 

4. Healthy kidney. Studies show that frequent consumption 

of fruits and vegetables, especially bananas, may reduce 

risk of kidney cancer. This is because bananas and 

many root vegetables contain especially high amounts of 

antioxidant phenolic compounds. 

5. Stress relief. Bananas are high in potassium, which 

helps normalise the hearthbeat and regulate the body’s 

water balance. During periods of high stress, our body’s 

potassium levels tend to be rapidly depleted: eating 

bananas is a healthy way to rebalance them without 

using drugs. 

YOGHURT 

For many breakfast consists of yoghurt, cereal and fruit which 

is a very healthy option of boosting your day. 

Yoghurt comes from milk. So yoghurt eaters will get a dose of 

animal protein of about 9 grams per 6-ounce serving, plus 

several other nutrients found in dairy foods, like calcium, 

vitamin B2, vitamin B12, potassium and magnesium. 

Yoghurt is rich in probiotics. Probiotics are “friendly bacteria” 

that are naturally present in the digestive system. Live strains of 

these “good bacteria” are also found in many yoghurt products. 

Some evidence show that certain strains of probiotics can help 

boost the immune system and promote a healthy digestive 

tract. 

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COCKTAILS 

Lemon and Lime 

Citrus fruit such as limes, lemons and oranges help in 

digestion and add a bright freshness to your day. Packed 

with vitamin C, why not make it a cocktail? Citrus cocktails 

are some of the most popular in the bar. 

Lime Margarita 

1 oz tequila 

1/2 oz Triple Sec 

1 oz lime juice, fresh squeezed 

1/2 teaspoon sugar 

Sea salt 

Lime wedge 

Crushed ice or ice cubes 

Salt the glass: take a lime wedge and 

rub it around rim of the glass. Turn 

the glass upside down and press into 

a saucer of salt. 

Shake the tequila, triple sec, lime juice 

and sugar in a shaker and pour over 

ice. Garnish with lime wedge. 

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Sexy Lemon Slam 

3/4 oz vodka 

1/4 oz triple sec 

1/4 oz lemon juice 

1/4 tsp sugar 

Place a small sugar coated lemon wheel (approx.1/4 

in.thick) into the bottom of an old-fashioned glass. Pour 

ingredients into a stainless steel shaker with ice, shake 

until completely cold, and pour into the prepared oldfashioned 

glass. Sip or slam. 

Tangerine Cocktail 

1/2 oz vodka 

1/2 oz Cointreau orange liqueur 

Pomelo-Mint Mojito 

4 peeled sections of pomelo, chopped 

6 mint leaves 

2 tablespoons orange juice concentrate 

1 1/2 oz white rum 

1 lime wedge 

Ice 

Club soda 

In a cocktail shaker, muddle the pomelo with the mint 

and orange juice concentrate. Add the rum and ice and 

shake well. Pour into a highball glass. Top with club soda 

and garnish with the lime wedge. 

1/2 oz Mandarine Napoleon orange liqueur 

1/2 oz amaretto almond liqueur 

1 oz mandarin juice 

1 tsp grenadine syrup 

Shake and strain into a champagne saucer filled with 

crushed ice. Garnish with a slice of orange and a cherry, 

add a short straw, and serve. 

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AUTUMNFESTIVAL 

Opulent Mid-Autumn 

Handcrafted Delights 

Hai Tien Lo, Pan Pacific Singapore 

Experience a joyous reunion this Mid-Autumn Festival 

at Hai Tien Lo Cantonese restaurant at Pan Pacific 

Singapore. Executive chef Lai Tong Ping presents a 

selection of seven delicately handcrafted mooncakes 

from 15 August to 15 September 2016, with pre-orders available 

from 18 July 2016. 

HANDCRAFTED MOONCAKES 

Savour the subtle fragrance of the new Green Tea Paste with 

Single Yolk, featuring a lush blend of jade-hued green tea paste 

and salted egg yolk enveloped within the golden brown pastry. 

Also making its debut this year is the Black Sesame with Single 

Yolk, a seamless blend of black sesame paste and fine textured 

salted egg yolk. 

Durian lovers will love Hai Tien Lo’s signature Mao Shan Wang 

Durian Snowskin Mooncake that is making a comeback this 

year. Savour the generous serving of creamy Mao Shan Wang 

durian puree encased in silken snowskin and delight in the 

fragrance of this King of Fruits. 

Classic treats include Traditional White Lotus Seed Paste 

with Single or Double Yolk, and White Lotus Seed Paste with 

Macadamia Nuts that are baked. For a healthier alternative and 

nutty texture, theVegetarian Mixed Nuts makes a perfect treat 

this Mid-Autumn season. Featuring a nutritious combination 

of mainly walnuts, almond, preserved melon, sesame seeds, 

melon seeds, olive seeds and macadamia nuts, this vegetarian 

mooncake also replaces the usual lard used in mixed nuts 

mooncake with vegetable oil. 

Presented in an elegantly designed packaging, the box of 

Traditional Four Treasures Mooncakes containing four different 

flavours of new and signature baked mooncakes (White Lotus 

Seed Paste with Double Yolk, Black Sesame with Single Yolk, 

Green Tea Paste with Single Yolk, Vegetarian Mixed Nuts) is 

ideal as gifts for business associates, friends and loved ones. 

SIX-COURSE MID-AUTUMN REUNION SET MENU 

For dine-in celebrations Hai Tien Lo offers an opulent Six- 

Course Mid-Autumn Reunion Set Menu. Culinary highlights 

of this prix fixe menu include the Crispy Sea Perch Fillet in 

Fermented Taro Sauce with Garden Vegetables in Sesame 

Sauce, and Braised Classic Whole Abalone with Beancurd 

in Superior Oyster Sauce. Guests would also be gifted with a 

complimentary box of Traditional Four Treasures Mooncakes 

with every order of two set menus. Priced at S$128 per person, 

the Mid-Autumn Reunion Set Menu is available from 15 

August to 15 September 2016. All prices are subject to 7% GST. 

Mooncakes 

15 August and 15 September 2016 

Venue: Hai Tien Lo, Pan Pacific Singapore, Level 3 

Advanced orders placed between 18 July and 14 August 2016 

will enjoy an exclusive early bird deal of 25% savings on all 

prepaid orders. 

Mid-Autumn Reunion Set Menu 

Available exclusively for dine-in S$128 per person 


Venue: Hai Tien Lo, Pan Pacific Singapore, Level 3 

Time: 11.30am - 2.30pm; 6.30pm - 10.30pm 

Pan Pacific Singapore 

7 Raffles Boulevard S(039595) 

For orders and enquiries, 

Tel: 6826 8240 or 


www.pacificmarketplace.sg 

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REVIEWS 

CACHÉ 

Japanese-inspired National Day cocktails 

Caché presents three national day cocktails inspired by 

Japanese ingredients and techniques. Sold at $22++ 

each, these seasonal cocktails will be available for the 

month of August. 

Embedded within Izy Dining & Bar, Caché is a Japanese 

cocktail bar serving modern and classic cocktails. Concocted 

by bar manager Shinya Koba and bartender Gento Torigata, 

expect well-balanced cocktails put together by a Japanese 

bartender’s religious embrace of productive perfection. 

FOR PANDAN’S SAKE 

While there is nothing unfamiliar with the good old pandan 

flavour in Singapore, Shinya uses a special rendition of the 

traditional Gula Melaka by reducing sake and kokatou. For 

Pandan’s Sake is concocted using coconut rum, sake-kokatou 

reduction, pandan paste, pineapple juice and coconut cream. 

TOFULLY ANNIN 

Known as Annin Tofu in Japan, a traditional almond dessert 

taste like home to many in Singapore. Almost poetic in its 

simplicity, this concoction is put together with vodka, amaretto, 

apricot brandy, milk and citrus. 

CHA CHA CHA 

Initially inspired by the Masala tea, Gento highlighted this 

warm cocktail with teas from Sri Lanka and Japan. After 

infusing rum into Ceylon tea, roasted Hojicha, lemon grass 

and chrysanthemum are added to the balance with a piece of 

lychee at the side. 

Caché is a Japanese cocktail bar serving modern and classic 

cocktails located within IZY Dining & Bar, a take on an urban 

Izakaya concept serving quality Japanese fare and sake. 

Caché 

IZY Dining & Bar 

27 Club Street 

Tel: 9678 0027 

Email: 27@izy.com.sg 

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For the Love of 

Mooncakes and Luxury 

Wan Hao Chinese restaurant, Marriott Tang Plaza Hotel 

Mid-Autumn flavours and 

traditions come to life with 

a collection of 11 exquisite, 

low-sugar mooncake 

creations as well as a limited- edition 

premium gift set, which can be enjoyed 

under the enchanting moonlight. 

Available from 11 August to 15 

September 2016 the mooncake treats 

include a new, limited-edition Royal Gift 

Set comprising of White Lotus Seed Paste 

Baked Mooncakes with Prized Karasumi 

& Angelica, accompanied with a classy 

Aged Old Pu’er Tea Set; new snowskin 

flavours including Chocolate Brownie 

with Cookies & Honeycomb and Salted 

Caramel with Peanut Praline; favourites 

such as the premium White Lotus Seed 

Paste Golden Baked Mooncake with 

Black Truffle, Waxed Duck, Roasted 

Chestnut & Single Yolk and the signature 

White Lotus Seed Paste Baked Mooncake 

with Chicken Bak-Kwah & Assorted Nuts. 

Created with less sugar the mooncakes 

are ideal for sugar level watchers who 

still desire the luxury of flavours. With 

no added preservatives or artificial 

flavouring, Singapore Marriott Tang Plaza 

Hotel’s baked and snowskin mooncakes 

present a healthier option to be enjoyed 

by every member of the family. 

Beautifully encased in an elegant twotier 

red treasure chest hot-stamped with 

oriental trellis motif, these bite-sized 

pieces of gastronomic heaven present 

the perfect opportunity to convey your 

best wishes this Mid-Autumn festival. 

Our mooncakes are also a tradition wellpreserved, 

with each piece meticulously 

handcrafted by Wan Hao Chinese 

Restaurant’s team of culinary masters 

helmed by Executive Chinese Chef Brian 

Wong. 

Personalisation of the mooncake boxes 

with complimentary hot-stamping of 

the company logo is also available 

with a minimum order of 50 boxes 

of mooncakes (Terms and Conditions 

apply). 

Singapore Marriott Tang Plaza Hotel’s 

mooncakes 


Singapore Marriott Tang Plaza Hotel’s 

Forecourt Stall 

320 Orchard Road 

And various shopping malls 

For orders or enquiries: 

Tel: 6831 4708 

www.singaporemarriott.com/mooncakes 

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DRINKWHISKEY 

The Glenlivet 

Changi Airport 

Exclusive 

Celebrate Legacy with a Rare Single Cask 

Scotch Whisky 

The Glenlivet has launched The Glenlivet Burrelton 

Single Cask Edition at DFS in Singapore Changi Airport 

to appeal to whisky aficionados looking for a rare 

expression steeped in the heritage of the renowned 

distillery from the Speyside region. 

With only 214 bottles in existence, The Glenlivet Burrelton 

Single Cask Edition presents a unique opportunity for 

collectors to own a piece of The Glenlivet’s legacy. 

The Glenlivet Pop-Up Space is a newly opened experiential 

boutique and dedicated whisky space that offers personalised 

whisky appreciation opportunities for the discerning traveller. 

From 16 July to September this year, The Glenlivet Pop- 

Up Space will offer whisky enthusiasts travelling through 

Singapore opportunities to experience The Glenlivet Master 

Distiller’s Reserve Collection, a travel retail exclusive. 

The Glenlivet Burrelton Single Cask Edition is named after the 

small hamlet of Burrelton, a landmark on one of the original 

smuggling trails out of the Glenlivet Valley to the Scottish 

market town of Perth. The trail’s rugged peaks and sheer gorges 

provided cover for illicit distillers in the 18th and 19th century 

who wanted to hide from excise collectors. The routes were also 

originally used by the founder of The Glenlivet, George Smith. 

TASTING NOTES 

Nose: Notes of soft red apple and ripe pear, with a delicate oaky 

and hazelnut background 

Palate: Incredibly smooth with apple flavours echoing the nose, 

soft sweet vanilla fudge and a touch of cinnamon 

Finish: Slightly dry with a soft oaky finish 

The Glenlivet Burrelton Single Cask Edition is available at the 

RSP of US$500 at DFS Changi Airport, as well as at The Glenlivet 

Pop-Up Space located at the upper deck at DFS Changi Airport 

Terminal 2. 

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DRINKWINE 

Pair wine with egg for a 

light meal with sublime flavours 

BY SUSANNA PING 

Wine with Egg 

Sometimes you just do not want to eat meat. A nice salad 

or light meal based on eggs is perfect for a filling yet 

delicious lunch or dinner. Add a glass of wine to the 

repertoire and you have a perfect menu. There are many 

egg dishes and recipes out there from easy salads to complex 

souffles. When serving wine with these egg dishes you have to 

think of how the eggs will be cooked and what ingredients will 

be included. Is it an omelette with mushrooms? Or a croque 

madame with grilled bread topped with gruyere cheese, ham 

and fried egg? 

Light whites work well with egg dishes but avoid oaky, fruity 

whites. As for reds tannins clash with eggs so only a soft, light 

one will do like a beaujolais or a dry rose. 

Champagne - The reason champagne is so popular at brunch 

is because it goes well with practically anything eggy from 

savoury to sweet. Scrambled eggs on toast, cheese scones, and 

even French toast would work nicely with champagne. 

Pinot gris - Also known as pinot grigio, Italy’s popular white 

wine is produced from the pinot grigio grape varietal. This wine 

hails from the northeast region of Veneto and Friuli and is a 

light, crisp white wine that is intended to be consumed early in 

age. It matches well with creamy egg dishes such as scambled 

eggs, frittatas and quiche. 

Semillon - One of Bordeaux’s big white wine grapes. With 

its lower levels of acidity, almost oily textures, more subtle 

aromatics and rounder profile, it is an ideal complement to 

eggs cooked in any way. 

Burgundy whites or non-oaky chardonnay - French chablis is 

one of the world’s best known chardonnay wines which should 

be steely and dry with flavours of lemon and minerals, and so 

match eggy delights in many ways. Traditionally chablis is unoaked, 

setting it apart from most other top chardonnays from 

Burgundy and elsewhere. 

Beaujolais - A French Appellation d’Origine Contrôlée (AOC) 

wine generally made of the gamay grape which has a thin skin 

and is low in tannins. Wine experts describe beaujolais as “the 

only white wine that happens to be red”. Similarly, Beaujolais is 

often treated like a white wine and served slightly chilled. With 

the subtle flavour of red berries this soft red wine would go 

well with an omelette fried with ham, a quiche and pancetta, 

and frittata with bacon. In other words the smoked meat would 

work very well with the wine with the smooth egg rounding 

things up. 

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RECIPE 

Croque Madame 

A classic ham sandwich from France 

with bechamel sauce and topped with 

fried egg. 

Serves 2 

5 tbsp butter 

1 tbsp flour 

1 cup milk 

Pinch of salt 

Pinch of freshly grated nutmeg 

1 cup grated Gruyere cheese 

4 slices white bread 

2 teasp Dijon mustard 

4 slices good ham 

2 eggs 

Preheat broiler with the rack in the top position. 

Make the bechamel sauce: In saucepan, melt 2 tbsp butter and whisk in flour and 

cook for about 2 minutes over high heat. Add milk and salt and whisk constantly 

until mixture thickens. Remove from the heat and stir in the nutmeg and half the 

cheese. 

Place the slices of bread on a baking sheet. Spread the Dijon mustard on the 2 slices 

of bread and top with 2 slices of ham each. Divide half of the bechamel between the 

remaining 2 bread slices and top with remaining cheese. Close the sandwiches. 

Melt 2 tbsp butter in a frying pan over medium heat. Add sandwiches and cook both 

sides until bread is golden brown and the cheese is melted, about 3 minutes. 

Return sandwiches to the baking sheet, top with remaining bechamel, and place 

under the broiler until bubbly, about 2 minutes. Meanwhile, melt remaining butter 

in the same pan over high heat. Fry eggs, sunny side up, for about 2 minutes. Top 

sandwiches with fried egg, sprinkle with salt, and serve immediately. 

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EXQUISITE 

MOONCAKES 

Yan Ting, The St. Regis Singapore 

This Mid-Autumn Festival, indulge 

in Yan Ting’s delightful variety of 

handcrafted snow skin mooncake 

creations and traditional baked 

mooncake assortment. Featuring four 

new flavours, Yan Ting’s snow skin 

mooncakes will surprise the palates with 

tantalising and innovative combinations 

including pomegranate, chendol, salted 

peanut butter, purple sweet potato, salted 

yam paste and egg custard. In keeping 

with tradition, Yan Ting continues 

to entice traditionalists with baked 

mooncake signatures, as well as the new 

addition of a four yolks option for a truly 

decadent indulgence. 

The selection mooncakes are available 

from 30 July to 15 September 2016 and 

includes: 

SNOW SKIN MOONCAKES 

Making a debut is the Pomegranate 

Truffle with Red Bean Chendol Paste 

Snow Skin Mooncake (S$75+ per box 

of 8), that unveils the citrus flavour of 

pomegranate balancing the sweet red 

bean chendol paste. 

Salted Peanut Truffle with Black Sesame 

Paste Snow Skin Mooncake (S$75+ per 

box of 8) - a savoury-sweet mooncake 

indulgence infused with black sesame 

paste that highlights the salted peanut 

encased within a milk chocolate truffle. 

Portuguese Custard Paste Snow Skin 

Mooncake (S$73+ per box of 8), for salted 

egg yolk lovers. Infused within this yellow 

hued snow skin is a fragrant and smooth 

mixture, a touch of sweet and salty. 

Pure ‘Mao Shan Wang’ Durian 

Indulgence Snow Skin Mooncake (S$118+ 

per box of 8), featuring rich luscious 

chunks of the premium-grade majestic 

tropical fruit, exuding robust flavours 

and alluring aromas. 

TRADITIONAL BAKED MOONCAKES 

Baked Mooncake with White Lotus Paste 

and Single (S$76+ per box of 4) or Double 

Yolks (S$79+ per box of 4) continues to 

grace this Mid-Autumn Festival. 

The highly sought-after White Lotus 

Paste with Assorted Nuts and Yunnan 

Ham Baked Mooncake (S$79+ per box 

of 4) will delight gourmands who fancy 

the delightful textures and crunch. The 

Reduced Sugar White Lotus Paste with 

Macadamia Nuts Baked Mooncake 

(S$72+ per box of 4) is also available for 

those seeking healthful indulgences. 

Premium Gift Boxes are also available. 

More information is available at: 

www.yantingrestaurant.com/en/ 

midautumn2016 

Yan Ting’s mooncakes are available at 

Yan Ting restaurant (Level 1U) and La 

Pâtisserie (Lobby Level) 

30 July to 15 September 2016 

The St. Regis Singapore 

29 Tanglin Road 

Tel: 6341 9643 

Email: yanting@stregis.com 

www.yantingrestaurant.com/en/ 

midautumn2016 

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REVIEWS 

Me@OUE 

Michelin-Star Chef Jé ré my Gillon creates menus 

that are updated daily with fresh ingredients 

TILL OCTOBER 2016 

Brimming with fresh ideas and bursting with creativity Chef 

Jé ré my collaborates with Resident Chef Vincent Ng to create an 

entirely new menu. The highlight is Chef Jé ré my’s Tasting Menu 

–a curated five-course degustation menu that is be prepared 

using only the ingredients the chef has available fresh in the 

kitchen on each day. This daily menu revamp is sure to pique 

diners’ curiosity up until the moment each course is served. 

Given this ambitious task, the restaurant requires a 24-hour 

advanced reservation. 

Chef Jé ré my is one of the few culinary talents in the world 

who enhances classic French cooking techniques and dishes 

through constant innovation while still maintaining the 

integrity of each dish. The Chef has arrived in Singapore with 

many herbs specific to Les Trois Vallé es, in the heart of the 

French Alps. 

The combination of local Singaporean ingredients and his 

treasure trove of fragrant herbs hand-picked from the natural 

botanical wonderland within the French Alps, will lead to 

unique, exceptional menus. 

Chef Jé ré my Gillon 

The restaurant requires a 24-hour advanced reservation for 

Chef Jé ré my Gillon’s menus 

Me@OUE 

OUE Bayfront Rooftop, 50 Collyer Quay 

Tel: 6634 4555 

Email: enquiry@me-oue.com 

Hours: Lunch Mon-Fri 12pm-2pm; 

dinner Mon-Sat – 6pm -10.30pm 

www.me-oue.com 

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REVIEWS 

High Spirits and Merriment 

on Ladies’ Night 

At Atrium, Pan Pacific Singapore 

Ladies, you need a break from all that hard work. An 

exclusive weekly wine and dine on Ladies’ Night at 

Atrium, provides more reasons for drinks, good food 

and fun. Available every Wednesday from 6pm to 

9pm indulge in a collection of house sundowners paired 

with platters of cheeses, gourmet homemade sausages and 

charcuterie picked by chefs. 

Set upon elegant seating pods perched on azure shallow 

waters, you can enjoy an evening of feasting and lively banter 

as you toast to free flow premium red and white house wines 

hailing from South Australia and Curico Valley, Chile, house 

beers and five different types of house spirits with choice of 

available mixers. 

Also available are delicious platters of cheeses, handcrafted 

sausages and charcuterie. The array of cheeses include soft and 

creamy Camembert Cheese and Brie that melt in the mouth as 

well as Cheddar and Edam Cheese for diners who prefer firmer 

textures. Complement the mouth-watering spread of cheeses 

with an assortment of signature or bestselling sausages, cold 

cuts and salamis including Pork Garlic Sausages, Chorizos, 

Virginia Ham and Prosciutto Cotto, that are filler-free and 

handmade using premium meat from Master Butcher 

Leonhard Weber’s secret recipes. 

All highlighted items are on rotation basis and subject to 

change. Prices listed are subject to 10% service charge and 7% 

GST. 

Ladies’ Night 

Atrium 

Level 1, Pan Pacific Singapore 

7 Raffles Boulevard 

For reservations tel: 6826 8240 


www.panpacific.com 

Date: From 22th June 2016 onwards 

Time: 6pm to 9pm, every Wednesday, excluding eve of and on 

public holidays Price: S$48 for the lady. 

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REVIEWS 

The Populus: 

Coffee & Food Co 

Reinventing cafe fare 

Gastro-cafe The Populus: Coffee & Food Co. elevates contemporary cafe 

food with flavours and experiences with their own twists, taking rice and 

grain bowls as well as fried chicken and pancakes to new heights with a 

balanced gastronomic approach. Exuding elegant soft industrial ambience 

with textured surfaces for their interior design The Populus is also the flagship of the 

owners’ specialty coffee roastery, 2degrees North Coffee Co. 

The specialty coffee roastery showcases their full range of seasonal single origins and 

specialty coffee blends including Kenya Thiriku AB – Fully Washed ($6.50), medium 

bodied, juicy, blackberry sweetness, berries and jasmine; and the Ethiopia Kochere 

Dumerso – Natural ($6.50), thick and sweet with notes of peach, blueberry, pineapple, 

toffee and dark chocolate. Wine and craft beers are served as well. 

Owners Andrew Lek and Kang Yi Yang draw influences from their travels all over 

the world from Melbourne to New Zealand and London for their weekday and 

weekend menu that comprise all-day options ranging from brunch favourites such 

as the Buckwheat Pancakes ($20.50) topped with house made berry fruit compote, 

passionfruit curd and thyme-infused maple syrup, and finished with cornflake 

crumbs for extra crunch and pretty flowers for a memorable meal. 

For dinner, the Roasted Cod & Soba Noodle Salad ($24) is light and refreshing, with 

a zesty cod loin propped on cold soba noodles with edamame, seaweed, chili 

and green onions. Those with a heartier appetite will take to the Populus “Chicken 

Rice” Donburi ($18.50) with sliced crispy signature fried chicken cutlet on seasoned 

Japanese rice topped with nanban vegetables and onsen egg. 

In-demand desserts include its house made soft serve ice cream including the 

Lemon & White Chocolate Sundae ($14), where Tahitian vanilla ice cream comes 

with chunks of tangy lemon jelly drizzled in white chocolate sauce and sprinkled 

with rosy meringue kisses, white chocolate crumbs, cornflake crumble and citron 

mascarpone; and the Dark Chocolate Sundae ($14) drizzled with passionfruit curd 

and raspberry puree, and topped with hazelnut crumbs, honeycomb, chocolate 

crumbs and whipped cream. More on their website. 

The Populus: Coffee & Food Co. 

146 Neil Road 

Tel: 6635 8420 

Email: hello@thepopuluscafe.com 

Hours: Mon, Wed to Sun; Mon 9am - 

7pm; Wed 9am - 7pm; Thurs-Fri: 9am 

- 10.30pm; Sat 9.30am - 10.30pm; Sun 

9am – 7pm 

www.thepopuluscafe.com 

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TEKA SINGAPORE PTE LTD 83, Clemenceau Avenue, #01-33/34, UE Square, Singapore 239920 

Tel: 6734 2415 Fax: 6734 6881 After-Sales Service: 6235 2265 www.teka.com 

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