lackbook in the know G l lackbook in the know G l o b a Gourmand On our culinary radar this quarter: all the news from an Asian hot spot, the philosophy of a New York chef and a trio of epicurean tomes l Minimalist decor at Kaiseki Yoshiyuki; pine needle-cured ocean trout from Tippling Club, right At Malcolm Lee’s sleek Candlenut (candlenut. com.sg), Peranakan cooking, rooted in the 16thcentury intermarriage of Malays and Straits Chinese, gets a sophisticated reboot, with dishes like gutsy buah keluak receiving a sousvide makeover. Meanwhile, at Kaiseki Yoshiyuki (kaisekiyoshiyuki.com), Japanese multi-course, ultra-seasonal dining of Buddhist origin is the focus – sakura ebi prawn rice is a fleeting treat – aptly complemented by a svelte interior. More relaxed with upcycled furnishings is Immigrants (immigrants-gastrobar.com), where sharing plates of back-to-basics dishes from all of the city’s ethnicities explode with tangy, vibrant flavours. Farther south at Burnt Ends (burntends.com. sg), chef Dave Pynt, who perfected primeval Singapore swing The Lion City’s latest openings offer contemporary updates to traditional cuisines Having covered Paris and New York, the master chef now selects his century of foodie havens in the UK capital alain-ducasse.com barbecue grilling techniques at Etxebarri in the Basque region, serves up provocative dishes such as smoked quail’s eggs or duck hearts with endives. Yakitori grills, partnered with phenomenal sakes, take centre stage at Bincho (bincho.com.sg) in up-and-coming Tiong Bahru, where by day it reverts to its former incarnation as a kopitiam serving kaya toast with eggs. Finally, Tippling Club’s (tipplingclub.com) vintage Chinese shophouse architecture has been revitalised with lime-green banquettes and copper-wire-hung spirits over the cocktail bar, and Ryan Clift’s cooking appears avant-garde, but reinterpretations of traditional dishes – like a Singapore curry – wink back at the past. At 1,200 pages covering 500 recipes, this tome from the former Le Meurice man claims to be the biggest cookbook ever. macuisinefrancaise.com SUDI PIGott In conversation: brandon kida The Chef de Cuisine at the Peninsula New York’s Clement on his cookery and inspirations Q: What is the focus of the menu? A: The flavours and ingredients of the northeast region of North America. I source regional and seasonally available ingredients such as Maine lobster, Long Island oysters and vegetables from small farms. Q: How do you reconcile your various influences? A: The flavours of my hometown [Los Angeles] are very similar to the borderless flavours of New York City. I find that dashi and guacamole sit side by side, in life and in food. Q: The restaurant is entirely new with three distinct spaces – how do you satisfy the range of clientele? A: I try to balance the menu by considering both the hotel guest and the New York City diner, and by using locally grown and responsibly sourced ingredients paired with comfort-food combinations. newyork.peninsula.com As told to Farhad Heydari Photographer Jean-Pierre Gabriel offers an insight into Thai culture and recipes from cooks all over the country phaidon.com Photos clockwise from top left: © Kaiseki Yoshiyuki, © Tippling Club, ricardo fumanal (Illustration); book covers: courtesy of the publishers 34 CENTURION-Magazine.com For the full insight from Brandon Kida, go to www.centurion-magazine.com
STYLE & BEAUTY A SEASONAL COMPENDIUM TO SARTORIAL FLAIR, ENCHANTING JEWELS AND HAUTE-HORLOGERIE Clockwise, from the top: VAN CLEEF & ARPELS Folie des Prés Clip in white gold set with sapphires and diamonds FABERGÉ Zenya Sapphire Egg Pendant featuring round white diamonds and round blue sapphires set in 18-karat rhodiumplated white gold MAPPIN & WEBB Amarisa cocktail ring in platinum set with tanzanite and diamonds, from the Fitzrovia Collection GRAFF white gold bracelet set with multishape sapphires and diamonds ADLER Oeil des Caraïbes earrings in white gold set with unheated Sri Lankan oval-cut sapphires and diamonds TIFFANY & CO Cobblestone Medallion Pendant set in platinum with round Montana sapphires and round brilliant diamonds HIRSH LONDON Regal ring in platinum set with a marquise shape unheated sapphire and round brilliant-cut diamonds BOODLES platinum ring set with a heart-shaped sapphire and diamonds Photo xavier young on view azure ALLURE Oft bubbling just beneath the surface, sapphires shine alongside gold and diamonds this year CENTURION-Magazine.com 35
