What To Drink This Month: New Cocktail Bars and Menus

What To Drink This Month: New Cocktail Bars and Menus

#thursdaytipples, Boozy, Drink
[caption id="attachment_15003" align="alignnone" width="810"] Cherry Red Lace[/caption] Lulu's Lounge The NY-inspired nightlife spot has got two new gents heading the bar: Julyan Phillips and Tertius Wharton. The dynamic duo has wielded the shaker in places like Hong Kong’s J. Boroski and Ophelia and New Zealand’s Hippopotamus Bar at Museum Wellington; and will be bringing a more finessed, yet experimental (and a little risque) cocktail experience to the lounge. Expect drinks like the Cherry Red Lace, prepared with Luxardo, sweet vermouth, blood orange soda and finished with a (non-edible) lace garter. For something a little more boozy, there's the Slip of the Tipple, a shaken drink with brandy, vanilla syrup, passionfruit purée, fresh lime juice and prosecco. 7 Raffles Blvd, Singapore 039595. Tel: +659829 1922. Website here [caption id="attachment_15005" align="alignnone" width="810"] The Other Mojito[/caption] The…
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Morsels’ New Menu Is A Frenzy Of Fermentation And Flavour

Morsels’ New Menu Is A Frenzy Of Fermentation And Flavour

Food, Restaurants
At local "fusion" restaurant Morsels, things might get a little confusing when you read the menu. It's not filled with jargon, neither is it half written in French. It also isn't deliberately vague like some fine-dining spots out there (we've all seen those minimalist menus that read something like: duck, kombu, celeriac, amaro). In fact, the menu at Morsels is pretty self-explanatory. "Baby squid jelly" comes with "fermented celery" and a "homemade fish floss"; while "Toriyama Wagyu Chuck Roll" has "petai ume sambal, whipped potato, [and] cincalok emulsion". There aren't any attempts to obfuscate, but you might still struggle to understand what you might be getting. There's bound to be some confusion, because half of these are components or combinations that you probably have not tried before. What does fermented…
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Make This: Sous Vide Egg with Beef Fat and Ribeye Cap Confit

Make This: Sous Vide Egg with Beef Fat and Ribeye Cap Confit

Food, Recipe
In conjunction with Westholme's A Cut Of Freedom campaign, chef-owner Shaun Gian of Steakville shares his recipe for Beef Graisse Scented 64°C Sous Vide Egg with Westholme Ribeye Cap Confit, where the richness of wagyu fat and ribeye cap (an exceptionally buttery, marbled piece of meat that, together with the ribeye steak, make up the prime rib) gets tempered by the mildness of a wobbly sous-vide egg; and rounded out with savoury herbs. Beef Graisse Scented 64°C Sous Vide Egg with Westholme Ribeye Cap Confit Serves: 8 | Level: intermediate Cook Time: 3 hour 30 mins, 20 mins for prep Sous vide eggs 8 eggs Sous vide eggs at 64°C for 45 minutes. Ribeye Cap confit 400g Westholme Ribeye Cap 100g Beef fat 20g Garlic 20g Thyme 20g Rosemary 20g Shallots Salt,…
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Drink Wine, Hang With Sommeliers, And Do Your Part For Charity At The Grape Escape 2018

Drink Wine, Hang With Sommeliers, And Do Your Part For Charity At The Grape Escape 2018

Boozy, Drink
In conjunction with this year's Singapore National Sommelier Competition, the Sommelier Association of Singapore has teamed up with The Flying Sommeliers (you'll know them as the guys who dressed up as Star Wars characters for a series of wine dinners last year) to bring you The Grape Escape -- the first-ever public tasting organised by the association. [caption id="attachment_2821" align="alignnone" width="810"] These are the guys that helped organize this event. We can't guarantee they'll be dressed like this then.[/caption] There'll be over 80 labels of chardonnay and pinot noir up for tasting, from some of the industry's most prominent vendors, who will be presenting wines in partnership with local somms from the association. Expect plenty of well-curated vino, an educational experience, and a most importantly, a smashing great time. What's…
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Make This: Spaghetti With Corned Beef In Tomato Dashi

Make This: Spaghetti With Corned Beef In Tomato Dashi

#wednesdaykitchenhack, Food, Recipe
As chef-owner of the grill-focused restaurant Le Binchotan, Jeremmy Chiam isn't afraid to draw from multiple influences to make a dish work. What would he be eating in his bunker during an emergency? "Something comforting, something soupy because you're in distress." Cue a rich, flavourful pasta dish prepared with spaghetti, corned beef, and an umami-packed tomato dashi. Drawing from his Japanese culinary training, Chiam has balanced the dashi with sweetness from the honey (in normal situations it would be onions); and a bit of acidity from the cornichons to counteract the intense savouriness of the dish. Spaghetti with corned beef in tomato dashi Serving: 4 persons Prep Time: 5 minutes Cook Time: 25 minutes (excluding bringing the water to a boil) Ingredients: 2 cans Corned beef, chopped into a mince…
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Head to South Beach Avenue for an Epicurean Escape

Head to South Beach Avenue for an Epicurean Escape

Boozy, Drink, Food, Restaurants
Hidden away from the bustle of the city, yet conveniently located just outside Esplanade MRT is South Beach Avenue, where gastronomic delights of every form await you. LUNCH [caption id="attachment_14625" align="aligncenter" width="810"] Real Food[/caption] You're sitting at your desk, counting the seconds until it's lunch time. You think of South Beach Avenue, with its undulating architecture, beckoning with its epicurean pleasures. The question is: what will you have for lunch? Perhaps something healthy and mindful at Real Food? The modern vegan eatery eschews processed ingredients, artificial preservatives, and trans fats; instead using a mix of organic and sometimes local ingredients. #B1-19 [caption id="attachment_14626" align="aligncenter" width="810"] Ebi Tori Menzo[/caption] If you need to make haste, slurp down a satisfying bowl of ramen from Ebi Tori Menzo, which offers surf or turf options…
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Make This: Abalone, Scallop Cous Cous, And Smoked Vegetables With Assam Sauce

Make This: Abalone, Scallop Cous Cous, And Smoked Vegetables With Assam Sauce

#wednesdaykitchenhack, Food, Kitchen Hacks, Recipe
Despite being recently-minted as the head chef of garden-themed restaurant Botanico at The Garage, Sujatha Asokan, also known as Su, has already built a following with modern European dishes that are heavily inspired by her Indian-Chinese heritage. We got her to come up with a recipe for a doomsday scenario -- what she might cook if stuck in a bunker or shelter with nothing but nonperishable foods. Inspired by a red bass, couscous, and fennel dish on the Botanico’s menu, Asokan has come up with a bunker dish worth of royalty — a luxurious, umami explosion of canned abalone, scallop broth couscous, smoked canned vegetables, and assam reduction. She explains, "I think most Chinese families would have at least a can of abalone, or dried scallops sitting in their storeroom…
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Summer Hill Brings Soul-Nourishing Cooking To The Clementi Heartlands

Summer Hill Brings Soul-Nourishing Cooking To The Clementi Heartlands

#pickmeupmondays, Food, Restaurants
Your first impressions of "French bistro"-concept Summer Hill might be a little disorienting at first. You navigate a sleepy HDB estate in Clementi until you find the most cheery-looking tenant on the block. If you're there in the evenings, the restaurant sticks out rather conspicuously in between the utilitarian fluorescence of a Korean barbecue joint and an Indian-Muslim prata place. Potted foliage, bistro-style furniture, paper lanterns, and candlelight (you won't know they're battery-operated unless you peep into those glass lamps) all work tirelessly to distract you from the fact that you're in a quiet housing estate. It works. On a good night, the tables bustle with office wear-types and the kind of people that order wine during dinner. But look closely and there is a sheet of mahjong paper (that you can doodle…
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Book Now: Michelin Star Collaborations In Singapore

Book Now: Michelin Star Collaborations In Singapore

Food, Restaurants
[caption id="attachment_14500" align="alignnone" width="810"] Sharing plates from the one Michelin-starred IGNIV[/caption] Andreas Caminada takeover at Brasserie Les Saveurs (5 to 7 Nov) Swiss wunderkind chef Andreas Caminada (who has one 3, and two 1 Michelin-starred restaurants) and his team from IGNIV will be taking over the kitchens at the St. Regis Singapore restaurant. Leading the charge will be IGNIV head chef Marcel Skibba, supported by the Brasserie Les Saveur's culinary brigade. Dinner will comprise three courses of over 13 different starters, mains, and desserts; with dishes like turbot with sauerkraut and Alba truffles -- all to share. 13 dishes in 3 courses at $228, dinner only. The St. Regis Singapore, 29 Tanglin Rd, Singapore 247911. Tel: +65 6506 6860. Website here. [caption id="attachment_14501" align="alignnone" width="810"] A fish starter from Sushi Shin[/caption] Sushi Shin pop up at…
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Make This: Eurasian Corned Beef Stew

Make This: Eurasian Corned Beef Stew

Food, Recipe
Chef Damian D’Silva knows comfort food. He has been dishing out hearty, familiar flavours for years, with a massive repertoire of family recipes that he has gathered over many years. Now the chef-owner at heritage restaurant Folklore, he has made it his mission to introduce Singaporeans to many of the painstaking, and sometimes-forgotten traditional dishes of the various local ethnicities. The recipe for this corned beef stew comes from the Eurasian side of his family, although the community in Singapore only took to corned beef as an ingredient during, and after World War Two. D'Silva shares that "canned, corned beef was part of the rations during the Japanese occupation", after which it eventually entered the compendium of ingredients used in everyday Eurasian cooking. [caption id="attachment_14492" align="alignnone" width="810"] Corned beef stew…
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