Handmade with Love: Mooncakes by Artisan Makers

Handmade with Love: Mooncakes by Artisan Makers

#featurefriday, Features, Food
Text: Germaine Cheah Photos: Sabrina Chia, Raffles Hotel Let’s set the scene: the harvest moon is at its brightest and roundest, candle-lit paper lanterns in varying shapes and sizes adorn every household and are paraded on display by gambolling children, while adults gather around the table to partake in playful riddle-solving over sweet golden pastries, ripe pomeloes and roasted teas. It’s the night of the Mid-Autumn Festival, which traditionally signifies thanksgiving for a fruitful summer harvest. Something Old Today, the occasion has taken on deeper cultural significance, drawing together families and communities in heartwarming reunion. “May we live long and share the beauty of the moon together, even if we are thousands of miles apart,” goes a famous poem by Song dynasty poet Su Shi. Sadly, the practice of moon-viewing…
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Saving Patients’ Appetite for Life through Gourmet Purée

Saving Patients’ Appetite for Life through Gourmet Purée

#wednesdaykitchenhack, Features, Food
Picture this: a wizened old man lying in bed, thin and frail, a shadow of his former self. The clock strikes twelve. A hospital attendant wheels in lunch: lumps of mushy purée, unrecognisable by form or taste. The old man picks listlessly at his food, then slumps back with a sigh of resignation, leaving the plate virtually untouched. What sounds like a dismal prospect is in fact the harsh reality for millions of people in hospitals and nursing homes worldwide who have difficulty swallowing, a condition known medically as “dysphagia”. The Silver Connection Dysphagia is a common affliction in the elderly population, particularly amongst those who are toothless or suffer from stroke, certain cancers and neurological conditions like dementia. For the dysphagic, mealtimes are to be dreaded, not savoured. Eating…
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Taste of the Sea: How to Enjoy Locally-Farmed Oysters

Taste of the Sea: How to Enjoy Locally-Farmed Oysters

#supermarketsunday, Food, Ingredients
Juicy. Succulent. Aphrodisiac. These are some of the adjectives people have used to describe oysters. But even though they’re a familiar sight on dinner plates, many of us may not be aware of where our oysters come from or how they are actually farmed. The next time you’re slurping down some briny goodness, save your breath to ask some questions about provenance, because there’s a chance the oyster you’re eating might just be farmed right here in Singapore. [caption id="attachment_17715" align="aligncenter" width="1600"] Sea Farmers @ Ubin, Singapore's only oyster farm[/caption] Situated on the northern edge of Pulau Ubin, Sea Farmers @ Ubin is Singapore’s first and only oyster farm. Here, you’ll find several varieties of oysters to sink your teeth into – there’s a sweet and delicate varietal aptly-named Sweetheart;…
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Coffee with Faye Sai & Manbeer Singh

Coffee with Faye Sai & Manbeer Singh

#saturdaynightsobriety, Drink, People, Profiles
Meet: Manbeer Singh Business runs in his family, but it was really career burnout that brought Manbeer into the F&B industry. In 2016, the ex-lawyer traded in his power suits to open 3rd Culture Brewing Co at Maxwell Food Centre. His mission: curate good-quality craft beers at affordable prices. Business has since expanded to a second stall at Old Airport Road Food Centre, and both outlets frequently run sell-out events, such as tap takeovers and hawker food pairings. The brand has exciting plans ahead, including a rebranding exercise and (finally!) the launch of their own brewery in the third quarter of this year. Meet: Faye Sai Together with her siblings Jack and Anna, Faye runs a popular coffee-and-toast stall at Amoy Street Food Centre, called Coffee Break. Every weekday from…
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Sizzling Skewers: Satay versus Shish Kebab

Sizzling Skewers: Satay versus Shish Kebab

#pickmeupmondays, Food
Fire, fire, meats we desire. For centuries, people have been grilling skewered meats over open fire, giving rise to countless variations such as Southeast Asian satay, Indian tikka, Japanese yakitori, Chinese kaorou chuan, Russian shashlik, Portuguese espetadas – the list goes on. Although the ingredients and the way they are prepared may vary, there’s no denying the universal appeal of these smoking hot skewers. Satay Widely lauded as an affordable tasty treat, satay comprises marinated meat chunks threaded on pre-soaked bamboo skewers, slow-grilled over a charcoal grill. It’s a prevalent street food across Southeast Asia, going by the names of sate in Indonesia and Malaysia, sateh in Thailand, and satti in the Philippines. While these regional variations differ in terms of the types of meat and cuts used, one common…
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The Unique Evolution of Singapore’s Cocktail Scene

The Unique Evolution of Singapore’s Cocktail Scene

#thursdaytipples, Boozy, Drink
[Text by Sihan Lee] Singapore might ping on global radars as one of the most important cocktail cities in the world, but a decade ago, the scene was austere. About this time three years ago, I was on the verge of pushing the panic button as we approached the inaugural Singapore Cocktail Festival (SGCF) Village. My first time on the organising committee was best described as a pile of nerves as I witnessed the mammoth logistics it took to set up shop at the old Beach Road Police Station. The learning curve was steep and I have Ivy Woo, founder of Singapore Cocktail Week, to thank for the opportunity to participate in an industry that I’ve grown quite fond of (this can be partially attributed to my hedonistic quest for…
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True Luxury in the Japanese Countryside

True Luxury in the Japanese Countryside

#takemeawaytuesdays, Food, Restaurants, Travel
[Text by Kyoko Nakayama] Wajima city, Ishikawa prefecture. I’m here, in the centre of Wajima, after two hours by bus from Kanazawa. This is where my gastronomic journey begins. I’m here for “DINING OUT”, a premium outdoor restaurant project that seeks to illuminate the hidden food treasures of Japan. Held only several times a year around the country, each DINING OUT session is brought to life by a collaboration of chefs, creators and local residents eager to share the best of what their region has to offer. The session I’m attending is themed “exploring the riches and unravelling the origin of the spirit of Japanese lacquerware.” It’s a two-nights-only pop-up, held in collaboration with Lexus. The venue is secret, even for diners. All we’re told is to meet the driver…
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Hooked: How Japanese Farmers Live as One with the Sea

Hooked: How Japanese Farmers Live as One with the Sea

#takemeawaytuesdays, Features, Food, Ingredients, Travel
[Text by Kyoko Nakayama] Kesennuma (気仙沼) sits on the Sanriku coast in Miyagi prefecture, Japan, a region famed as one of the three most productive fishing grounds in the world. In 1611, Spanish explorer Sebastián Vizcaíno proclaimed Kesennuma “the best port in every way”, a sentiment that was to ring true in centuries to come as the city’s port established itself as a popular base for deep-sea and offshore fisheries. Since the late 1950s, Kesennuma has become synonymous with pelagic fishing, particularly of shark, tuna, pacific saury and skipjack tuna. The city owes its success in commercial fishing to geographical advantage – its gulf is deep enough to anchor large fishing vessels, and its bay faces the Pacific where the cold and warm Oyashio and Kuroshio currents meet, generating a…
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A Day with: Nick Chua, Master Baker of Nick Vina Artisan Bakery

A Day with: Nick Chua, Master Baker of Nick Vina Artisan Bakery

#featurefriday, People, Profiles
There’s a fine drizzle in the air as we trudge down silent streets towards Icon Village. Absent of the usual bustle around Tanjong Pagar district, the mall is disconcertingly still, shrouded in darkness. Our destination is ahead: the faint glow of lights at the end of the hallway. Stifling a yawn, I look down at my watch. 3.40am. While my camera crew make a beeline for the coffee machine, I pop behind the swinging door of Nick Vina Artisan Bakery to meet master baker Nick Chua and his two night-shift staff, who are already hands deep in dough. Their motions are quick and fluid; their eyes riveted on the floury moulds scattered across the wooden workbench. As it turns out, they’ve been there since 3am, arranging, shaping, folding and panning…
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7 Dishes by Chef Lim Yew Aun

7 Dishes by Chef Lim Yew Aun

#featurefriday, People, Profiles
“Get me a wood-fired pizza oven from Naples, and I’m in,” was the response Chef Lim Yew Aun gave to cousin-restaurateur Ong Liling when the latter first proposed a joint venture into the F&B industry five years ago. The Hershey-shaped Acunto Mario oven took three months to arrive, and now stands as the centrepiece of restaurant Cicheti at Kandahar Street. Call it good foresight or simply a leap of good faith, the investment paid off big time for the entrepreneurial duo, both of whom were first-time business owners. Despite a slow start, Cicheti grew into a sleeper hit, often drawing hungry crowds from around the hipster neighbourhood. Fast forward to today, Chef Aun and his cousin now own three buzzy Italian concepts across Singapore: Cicheti, a trattoria-style dining spot showcasing…
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