Tropicana Sep-Oct 2019 #126 The Wellbeing Issue

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THE DINING Reindeer with buckwheat and three variations of zucchini from Oaxen Krog Take Your Pick Clean, simple yet sophisticated cooking are the elements that define Swedish culinary style TM | SEPTEMBER/OCTOBER 2019 94
Natural fermented moose heart Magnus Ek and Agneta Green Stockholm offers the culinary connoisseur a surprising variety of traditional and modern cuisine. Expect delectable interpretations of the region’s freshest ingredients while seafood being a special delicacy in this Nordic capital where its impossible to ignore the fruits of the Baltic Sea. Stockholm – one of the world leaders in Nordic cuisine, has a number of Michelin-starred restaurants, and Bib Gourmands (for excellent affordable eating), and a host of local Swedish classics attracting international headlines and food lovers. The city is simmering as a harvest field and playground for talented chefs and attracting food lovers to try fresh seasonal plates brimming with rich flavours and served with a contemporary and experimental flair. Bolstered by a fertile Nordic hinterland that gives everything from the sweetest vegetables to the freshest seafood and poultry, Stockholm is now positioning itself as the “Capital of Scandinavia” with local chefs championing locavore and sustainability not only through dishes that tantalise the tastebuds, but also its community of craftsmen and small producers. And it is not white-linen and stiff-suited settings that distinguish these gems; it is the passion for preserving the land’s geography, history and culture that warms the heart as much as the stomach. Oaxen Krog For many years Oaxen Krog – one of the top 50 restaurants in the world, according to Restaurant magazine – and its sister restaurant, Slip, were located on the remote island of Oaxen, an hour outside Stockholm. The founders, Magnus Ek and Agneta Green, have now moved them to a much more accessible waterfront location in the city at the new Djurgården shipyard marina. Sustainability, history and craftsmanship have been the two-Michelin starred Oaxen’s ethos since Magnus and Agneta first opened the restaurant in 1994. The restaurant emphasises Nordic cuisine using locallysourced and seasonal flavours. Raw ingredients are prepared in a modern way, while old and traditional techniques are the foundation of the restaurant’s approach. Diners can dig into its 16-course degustation menu paired with excellent European old world wines and served on handcrafted wooden crockery made by Chef Magnus, from dainty spoons made from elder wood roasted in the oven to organic-shaped bowls hollowed out from tree branches. The beautifully presented dishes resonate with nature and the seasons while offering a real depth of flavour. Besides working with producers from all over Scandinavia, Magnus and Agneta have their own vegetable plot, which yielded about 30 different crops last year including mustard sprouts, Jerusalem artichoke, green and black kale, 95 SEPTEMBER/OCTOBER 2019 | TM
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EDITOR’S NOTE “Travel brings po
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VOLUME #126 The Diary 6 What’s Ne
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SPECIALISED SERVICE CENTRE EXCLUSIV
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“Your Swimming PooL Will NeveR Be
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THE SCENE Horology Art Collaboratio
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CULTURE | BOOK Positive Reads To he
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ADVERTORIAL The Epitome Of Luxury S
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Cruising into the sunset on a luxur
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Sleeveless top by Dior Maxi skirt b
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Dress, from Michael Kors Believing
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THE HOME Bold And Innovative Design
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THE HOME The Riverside Chair was fi
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THE HOME The versatile River Stone
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PROPERTY NEWS Prestigious. Award-wi
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8 th from left : Kelvin Choo, Manag
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39 SEPTEMBER/OCTOBER 2019 | TM
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A Joint Venture Project Between
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Page 65 and 66: jewel-toned flasks. Everything is m
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Page 80 and 81: THE VACATION A Regal Stay Check in
Page 82 and 83: THE VACATION It’s a known fact th
Page 84 and 85: THE VACATION in return stems from a
Page 86 and 87: THE VACATION TM | SEPTEMBER/OCTOBER
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Page 90 and 91: THE DISHES Fresh and Vibrant These
Page 92 and 93: THE DISHES Kimchi Jjigae Served hot
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Page 100 and 101: THE DINING Sushi Sho You can easily
Page 102 and 103: COCKTAIL RITZ Go For A Tipple Eleva
Page 104 and 105: COCKTAIL RITZ Wood cocktail TM | SE
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Page 108 and 109: GAME CHANGER The Accidental Enginee
Page 110 and 111: GAME CHANGER More than 6,000 people
Page 112 and 113: GAME CHANGER Dyson is a global tech
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Page 116 and 117: THE DRIVE Torsten Müller-Ötvös,
Page 118 and 119: THE DRIVE For The Love Of A Classic
Page 120 and 121: THE DRIVE Pure Adrenaline With a hi
Page 122 and 123: THE LIST DINING OUTLETS & SHOPS Fun
Page 124 and 125: THE LIST MAIN CONTACT NUMBERS Head
Page 126: THE END “ When you get these jobs
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