Saturday, 21 March 2015

Review of Chikuyotei, The Intercontinental Singapore - Great Modern Japanese Food

I have been on a bit of a Japanese restaurant streak recently, and I assure you that this has not been inspired by this excellent blogger.  Rather, I was looking for a Japanese restaurant at which I could host an Alsace wine tasting (to me, the delicate, clean flavours of Japanese cuisine find natural companions with the crisp minerality of dry Alsace Rieslings, amongst others).  My old partner-in-crime S recommended Chikuyotei at the Intercontinental, at which he had been a regular for quite a few years.

The very discreet entrance from the Intercontinental Lobby

Saturday, 14 March 2015

Review: Lunch at the Royal Pavilion, Park Regis with Winemaker Cornelius Dönnhoff

Weingut Herrmann Dönnhoff has a special place in my heart.  It was a taste of its 2001 Oberhauser Brucke Riesling Eiswein that first opened my eyes to the beauty and versatility of Riesling.  When Boon Heng of Wein & Vin told us that he would be pouring Dönnhoff's 2011 Eiswein at a winemaker lunch with Cornelius Dönnhoff, I replied to Boon's invitation within 2 minutes of receiving it.  Which was just as well because all ten places were booked within 6 minutes of Boon sending it!

Saturday, 14 February 2015

A Review of Mikuni, Singapore - You Don't Need to Be Japanese to Cook Good Japanese Food

I had the good pleasure of running into Nick Flynn, the F&B Director of the Fairmont Singapore and Swissotel the Stamford, when I was last at Jaan.  A knockabout Aussie bloke with a good sense of humour, we made it a point to catch up for a drink in the future without the distraction of Julien Royer's food, the views at Jaan and my writing obligations.

Sunday, 8 February 2015

My First Cherry Clafoutis, and a Few Words on the Bocuse d'Or 2015 Results

I was wandering aimlessly around my local supermarket the other week when I noticed punnets of beautiful cherries from Australia and New Zealand back on the shelves.  On the spot, I decided, without knowing what the recipe was or having a list of ingredients, that I would attempt my first cherry clafoutis.