Fizzy Ferments

Fizzy Ferments

#pickmeupmondays, Drink, Features, Non Alcoholic
Ask Melissa Mak how she and her family got into the business of fermentation and she’d probably tell you: it’s written in the stars… or their family name. While trawling through the Internet one day, Mak learnt that her surname in Chinese – Qu – translates to “fermentation starter”. Call it a happy coincidence for the fermentation fan. In 2015, Mak created “SG Fermentation Friends” to share her interest in home-brewing kombucha and kefir. The project ­­took off with alacrity, and before long Mak found herself opening her own brewery, Fizzicle, which specialises in jun kombucha – kombucha sweetened with raw honey instead of refined sugar. [caption id="attachment_17476" align="aligncenter" width="640"] Fizzicle's junboocha, sweetened with raw honey instead of sugar[/caption] Kombucha has become increasingly popular in recent years, thanks to its…
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Spice and Everything Nice

Spice and Everything Nice

#wednesdaykitchenhack, Features, Food, Ingredients
Local cooks in need of special spices know just where to go: Anthony the Spice Maker (ATSM) at Chinatown Complex. The heritage business, which has been around for over 30 years and is best known for their Curry Powder Singapura, is currently helmed by master blender Anthony Leow, who insists on crafting the authentic flavours of Singapore through quality, ethically-sourced ingredients. Recently though, things have been spicing up with the addition of Leow’s daughter, Min Ling. Having helped out at ATSM since her school days, the vivacious 26-year-old decided to join the third-generation family business full-time in 2018. Since then, she has expanded their product line-up to include a new wellness range. [caption id="attachment_17467" align="alignnone" width="1600"] Spice maker Anthony Leow and his daughter, Min Ling[/caption] A self-professed lover of tea,…
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Raise a Glass

Raise a Glass

#thursdaytipples, Boozy, Drink
For many of us, an extended overseas sojourn often results in some form of self-actualisation. For entrepreneur Jamie Koh, her travels culminated in ginspiration: coming home after a year of travelling abroad made her realise that while many countries had a unique spirit to call their own, Singapore did not. Eager to plug that gap in the market, the gin-aficionado set out to create a spirit representative of Singapore’s colourful culture. In late 2018, her efforts finally gave birth to Brass Lion Distillery, Singapore’s very own full-fledged micro-distillery. [caption id="attachment_17454" align="alignnone" width="640"] Jamie Koh, founder of Brass Lion Distillery[/caption] Fighting Spirit No stranger to starting new concepts, Jamie is also the founder of Chupitos Shots Bar (a Mexican shooters bar at Clarke Quay), as well as The Beast Southern Kitchen…
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A Garden through Trowel and Error

A Garden through Trowel and Error

#wednesdaykitchenhack, Features, Food, Ingredients
Mention heritage or rare plants and seeds and you would probably see lawyer-gardener Joanna Chuah perk up instantly. Although the 24-year-old is not formally trained in herbology, she hustles part-time as a home gardener supplying organic small-batch produce. From customised punnets of edible flowers to herbs of medicinal value, Chuah’s online store WWEdibles has it all. “My main aim is to get people eating more interesting produce instead of just importing from the West,” says Chuah, who started WWEdibles in 2016. “A lot of what I’m producing now has never been consumed in Singapore ever.” [caption id="attachment_17443" align="alignnone" width="1600"] The home gardener behind WWEdibles, Joanna Chuah[/caption] While she sells the produce from her garden, her focus is more on the research-based and experimental side of gardening. “Experimental farms send me…
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Sweet Dreams Are Made of Cheese

Sweet Dreams Are Made of Cheese

Features, Food, Ingredients
Lactose intolerance is a common food intolerance amongst Asians, with an estimated 90% of Singaporeans affected to varying degrees. But fret not, you can have your cheese and still eat it, thanks to Nut Culture: their plant-based cheeses are dairy-free, suitable for those who are lactose-intolerant, or who choose not to have dairy for health or ethical reasons. Nut Culture is the brainchild of Hadas Vaknin, an Israeli who moved to Singapore in 2015. A vegetarian for over a decade, she became informed about ill practices in the dairy industry after moving across countries and went full-fledged vegan. However, the huge cheese lover had a hard time searching for dairy-free cheeses that would fit into her new diet. So she decided to make her own, first starting from home, then…
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Beer is Ale They Need

Beer is Ale They Need

#thursdaytipples, Boozy, Drink, Features
Crust is a rising star in the local craft beer industry despite its inception just a year ago. The local brewery takes surplus unsold and unused bread – which contains the same raw ingredients used to make beer – as a partial substitute for grains, and adds to that a mixture of hops, yeast and more grains. And voilà – a bread ale is born. “We brew our bread ale in batches, usually 230 litres per batch, and that requires about 10 to 15 kilograms worth of bread,” share Travin Singh and Ben Phua, the founder and Chief Operating Officer respectively of Crust. Since entering the market in September last year, Crust has saved over 230 kilograms of bread and transformed them into 3,550 litres of beer. At present, the…
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Choc-full of Goodness

Choc-full of Goodness

#pickmeupmondays, Features, Food, Ingredients
Words like ‘single origin,’ ‘handcrafted,’ ‘small-batch roasting’ and ‘sustainably sourced’ have been commonly linked to coffee, but things are shifting – cacao is now the cool bean in town. Leading the pack in this new world of bean-to-bar chocolates is homegrown brand Fossa Chocolate. Unlike mass-market chocolatiers, who use cocoa mass derived from commodity-grade beans, Fossa’s founders – Jay Chua, Charis Chia and Yilina Leong – pride themselves on producing single-origin chocolate. And what exactly is single-origin chocolate, you ask? Good question, as there is no standard definition for ‘single origin.’ Chocolate maker Jay explains that at Fossa, they use ‘single origin’ to describe bars that use cacao beans from one estate. “We want people to taste what one particular estate’s cacao tastes like,” he says. “Two separate estates’ cacao,…
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Impress Your Date with These Valentine’s Day Ideas

Impress Your Date with These Valentine’s Day Ideas

Food, Restaurants
Wine, dine and have a good time at MONTI [caption id="attachment_17389" align="alignnone" width="1600"] Maine Lobster Tail Carpaccio[/caption] Taste Tuscanian delights while taking in the spectacular view of Marina Bay at MONTI. Take your pick between their 3-course Valentine’s Day lunch menu and their 5-course dinner set from 10 to 16 February. Some not-to-missed items include their remake of the timeless Italian classic, Maine Lobster Tail Carpaccio, a perfectly ground fresh lobster sprinkled with gold and paired with Kyoho grapes and honey emulsion, and their House Made Ravioli that is just bursting with fresh burrata, langoustine and foie gras. No romantic dining is complete without a sweet ending – both menus are finished off with an exquisite White Chocolate with creamy Mascarpone cheese and topped with Amarena cherry. [caption id="attachment_17390" align="alignnone"…
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The Andaman, A Luxury Collection Resort, Langkawi

The Andaman, A Luxury Collection Resort, Langkawi

Sponsored, Travel
Sometimes, you just need a break. A quiet getaway where you can unwind from the pressures of city life. That’s when you should head over to The Andaman, a Luxury Collection Resort in Langkawi, Malaysia. Nestled in a 10 million-year-old rainforest, The Andaman is an idyllic tropical haven that combines the tranquillity of nature with the comfort of luxury living. Think relaxing massages on a verdant hillside and leisurely strolls along pristine white beaches. Beneath your feet, another underwater rainforest awaits exploration – an 8,000-year-old fringing coral reef. Dive in for a snorkel, or play your part in saving this fragile ecosystem by joining the resort’s popular coral conservation activities. [caption id="attachment_17372" align="alignnone" width="1600"] Growing corals in the Andaman nursery[/caption] When you’ve had enough adventure, treat yourself to pampered bliss…
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Top Restaurants to Indulge at This Lunar New Year

Top Restaurants to Indulge at This Lunar New Year

Food, Restaurants
[caption id="attachment_17346" align="alignnone" width="1600"] Crispy Osmanthus Rice Cake at 藝 yì by Jereme Leung[/caption] 藝 yì by Jereme Leung Hosted in the iconic Raffles Hotel Singapore and surrounded by the grandeur of colonial architecture, 藝 yì by Jereme Leung offers an unparalleled experience for festive feasting this joyous reunion season. Discover provincial Chinese specialties alongside Lunar New Year favourites such as Steamed Grouper Fillet and Taiwanese Fermented Manjack Seed, Claypot Rive with Chinese Sausages and Cured Duck, and Crispy Osmanthus Nian Gao, all specially curated by celebrity masterchef Jereme Leung. Take your pick from the Prosperity set at $138++ per person or the Opulence set at $168++ per person. Opening hours: Lunch: 11.30am to 1.30pm daily Dinner: 6pm to 9.15pm daily For reservations and enquiries call 6412 1816 or email [email protected]   [caption id="attachment_17351"…
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