The inspiring Travelling Gourmet tries the cuisine of Singapore’s newest Japanese restaurant…

 MANY love Japanese food and cheerful Chef Takuma Seki serves up authentic Japanese delights in his restaurant which only opened on 1 January 2012!

I savoured fruity Momo Peach Sake as my aperitif before embarking on the Grand Omakase Menu. With only 11% alcohol by volume it is a light tipple to whet your appetite.

Russian Roulette

The 1^st course was like playing Japanese style Russian Roulette because Fugu (puffer fish) Skin sprinkled with appealing orange globes of Salmon roe was placed before me, as well as Roast Duck “Pastrami” and chewy abalone-like Jelly Fish. Fugu is very deadly if not prepared well. Fortunately I survived!

Chef Seki has worked in LA in the Beverley Hilton and also in Bound on Avenue George V inParis, which explained the nuances of French and American cuisine found in his dishes. Almost all the ingredients here are air-flown in from Japan twice a week.

A clear glass ice cream coupe appeared but inside was not gelati, but sexy  Sashimi of Blue Fin Tuna and Salmon. I wrapped the fish in the fresh Shisho Japanese Basil) leaf and popped it into my mouth. Yummy! It goes nicely with Kaiun Iwai Sake (“Kaiun” means to welcome luck in Japanese)

The green Shisho leaf resembles basil. The yellow Chrysanthemum flower is also edible 

Aphrodisiac Tempura

The exotic 3^rd course was Tempura. However, it was no ordinary Tempura…succulent & sensuous Fish-sperm in a light batter plus green stalks of See Yang Meo was an aphrodisiac treat fit for gourmets.

Appetising “pas de deux”

The meat course was served…fork tender Tajima Wagyu Beef from Kyushu, so succulent and juicy with Ponzu sauce plus Lamb from theUKwith Pommery whole grain French mustard. Chef grates some Yuzu skin on top before serving for that lovely aroma. An epicurean ‘pas de deux’ of tasty flavours and textures! I recommend Chateau Lafite Rothschild 1999 with these meats.

Chef Seki also made Sashimi of Japanese Flounder & Geoduck. He cautioned, “Do not add soy..I have already seasoned, neh!”

The Sushi is also nice with O-toro, Kimmedai, Amberjack, Ikura and “melting” textured Anago. It is noteworthy that the Japanese enjoy sushi and sashimi with soy plus a little dab of wasabi. Singaporeans, on the other hand dunk huge amounts of wasabi in the soy to put on their sushi. Too much wasabi actually overpowers the flavours of the fish and vinegared rice. I recommend you try too the Hokkaido Octopus Sushi marinated in Mirin, Soy & Sake. Perfect with a glass or two of effervescent Gosset Grande Rose Brut Champagne!

 Unique Sweets

I loved the trio of desserts. This is the only restaurant that has them. Others serve mundane green tea ice cream.

Smooth as silk  Soya Pudding with a dollop of red bean is the Japanese answer to “Tau Huay”. Silky Tofu Chesecake tastes very different from New York Cheesecake & transclucent Yuzu (Japanese citrus) Umeshu Gelee is refreshingly good! As Chef Takama Seki says, “I want to bring the freshness of Japan to YOU!”

Itada Ki Mas! (Bon appétit in Japanese) ENJOY!

SEKI

In the newly renovated Rendezvous Hotel Gallery

9 Bras Basah Road

#01-02

Singapore189559

Tel: 63363806

Hours: 12 to 3pm Lunch & 6 to 11pm Dinner

 Ambience ****       Cuisine ****       Service ****

 The irrepressible Travelling Gourmet learns about a thrilling new gastronomic event in sunny Singapore…

 MAKING a check in a reputable dictionary, I found that “Savour” means “To taste and smell appreciatively…”

Well, Food & Wine lovers, you are in for a treat because from 30 March, 2012 to April Fool’s Day 1 April 2012, at the Marina Bay Street Circuit, Paddock & Pit Building on 1, Republic Boulevard, there shall be a gastronomic event which aims to enable YOU to create your very own gourmet degustation experience. What I found to be very attractive is that the prices for attending this event are very affordable. This is in complete contrast to some gourmet events where the dinners and masterclasses cost hundreds of dollars and become more expensive each year! Take lunch for example; from 11.30am to 4pm, the ticket of S$40 includes 21 Savour Dollars which you can use to purchase dishes in the Gourmet Village, drinks at Village Bars and products at the Gourmet Market. For dinner from6pm to10.30pm, the ticket costs S$60 which includes 30 Savour Dollars. The price of your ticket includes FREE admission to the Masterclasses, Workshops and Demonstrations on a first come-first served basis.

There is a line-up of celebrated and talented Chefs like my friend, creative Chef Douglas Tay who helms Osia in RWS, Chef hans Valimaki with 2 Michelin * from Finland, mon ami, skilful Chef Julien Royer of Jaan, mi amico, Chef Roberto Galetti of Garibaldi, Russian Chef Kirill Shiryaev of Buyan, eccentric tattooed-Chef Alvin Leung from Hong Kong, 3 Michelin * Chef Alain Passard from France and many more.

TheGourmetVillageshall showcase over 50 dishes from 16 award winning Chefs. You can wander from menu to menu as your fancy takes you. The Gourmet Market with Cold Storage as the sponsor shall have all manner of epicurean delights which you can buy. At the Gourmet Auditorium, a 300 seater air conditioned theatre equipped with a state of the art Bosch kitchen, you can learn how to cook marvellous dishes and concoct cocktails. Cosmopolitan wines shall be supplied by Straits Wines.

Youthful and dynamic Darren Chen, Director of Savour Events Private Limited, proclaims, “Gastronomic Freedom is the order of the day at Savour so see you there!”

By Dr. Michael Lim The Travelling Gourmet

The indomitable Travelling Gourmet delves deeply into the wines featured during the 1^st visit by the “Red Prawn” (Gambero Rosso)…

MOST wine and food connoisseurs in Italy if not the world, know of Gambero Rosso, arguably Italy’s most famous food, travel and wine magazine. Started in 1985, it provides meaningful insights into ‘saper vivere’ which means the Italian way of life. La dolce vita includes food, wine and beautiful women, but that is another story…

The 5^th Edition of the Gambero Rosso Top Italian Wines Roadshow came to sunny Singapore for the first time on 27, October, 2011. The event was inaugurated by my friend, Italy’s Ambassador to Singapore, Anacleto Felicani. Later, I had a tete-a-tete with affable Luigi Salerno, the Director General of Gambero Rosso, and then we proceeded to taste the numerous excellent wines from the wine regions of Italy. There were wines from 51 famous award winning producers for tasting. On offer too were complimentary Wine Seminars to enable wine lovers to learn and appreciate about the intricacies of Italian wines. Italy has 20 wine regions with many outstanding world class wines.

 Luigi Salerno, the Director General of Gambero Rosso & The Travelling Gourmet

 Importers and the  wine press tasted the Roadshow producers’ wines attentively & appreciatively, and were particularly interested in reds (65% of the market), especially softer red wines.  Aromatic white wines and Spumanti & sparkling wines attracted much interest as they are perceived as being more compatible with Asian cuisine. The English-language edition of Vini d’Italia (Italian Wines) is well-known to trade professionals here and highly respected. The tasting seminars were very full with almost all those registered being professional sommeliers and wine journalists. Those who were present for the Roadshow and Wine Seminars were indeed privileged to taste and savour many superb and very expensive wines.

In sunny Singapore at present, France has 38% of the market. Due to SOPEXA’s marketing efforts and also the ‘snob’ appeal to the ‘nouveau riche’, many perceive French wines as the highest point of the consumer pyramid in terms of quality and quantity. Australia comes second with a 24% share. Australian wines, some of which are labelled ‘fruit bombs’ are generally less complex wines that are easy to drink everyday. In 3^rd place are Italian wines with over 6% of the market. Premium Italian labels are to be found on the best wine lists in top Italian and European restaurants as well as in the numerous & sophisticated wine shops in Singapore. Chilean and New Zealand wines are increasing getting a market share too due to their good price to quality ratio. The good news is that the market is growing despite the Euro crisis. In 2010 Singapore imported some 22 million bottles, of which 50% were re-exported to nearby countries in South East Asia! The lower value of the Euro versus the Singapore Dollar may also benefit Italian wines by making them more affordable to wine lovers in Asia.

I was happy to see Marina Cvetic, the widow of mi buon amico, Gianni Masciarelli, who makes the most fabulous wines in Abruzzo. Marina told me about her new Agriturismo which Gianni had shown me when it was still under renovation. One of their best wines is the Montepulciano d’Abruzzo marina Cvetic 2007…deep purple in colour, firm yet not aggressive tannins, Rosemarino bouquet on the 2^nd nose, silky tannins and a medium finish.

Another friend I bumped into was Dino Addis of Cantine Gallura in North-East Sardinia. Dino with his ‘3 Musketeers’ beard’ makes the benchmark Vermentino di Gallura Superiore Genesi, one of the great aromatic white wines of the world.

Cavit’s Trentodoc Altemasi Graal Brut Riserva was a delicious sparkling wine made by the ‘metodo classico’ that I savoured, as well as their Teroldego Rotaliano Masso made from Trentino’s most famous red grape variety.

Another winery in Tuscany that I have visited twice before, also showcased its wines. Colle Masari /Grattamacco produces an eclectic wine blended from Sangiovese, Cabernet Sauvignon & Merlot aptly named Grattamacco!

Donnafugata is undoubtedly one of the world’s great wineries on Italy’s largest island, Sicilia. Donnafugata means ‘escaped woman’ and it originates from Maria Calorina, the wife of Ferdinand IV of Bourbon who escaped from Napoleon’s army, and found sanctuary here in the early 19^th Century. The story is immortalized in the novel “Il Gattopardo’ (the Leopard) by Guiseppe Tomasi  di Lampedusa. I was delighted to taste Ben Ryè Passito di Pantelleria 2009 from the small island of Pantelleria with vivacious & pretty Giulia Lazzarini, the Export Manager. The windswept island of Pantelleria is off the coast of Sicily. I savoured figs, candied orange peel, apricots, peaches, mango, toffee…a long persistence. This dessert wine, so good with foie gras, oysters and cheese, is to kill for…

Tasting Ben Rye with Guilia Lazzarini

Another friend’s fabulous wine, Costa Russi Langhe Nebbiolo by celebrated Angelo Gaja, always pleases your palate with its good balance and complexity. Gaja’s Barbaresco is another winner from Peidmonte.

Domini Castellare di Castellina winery in the heart the Chianti region also showcased its excellent wines. I like the fleshy and full bodied I Sodi di SanNiccolo 2005 made with 85% Sangiovese and 15% Malvasia Nera

Italian sparkling wines are also superb especially with Cantonese Tim Sum and I enjoyed Nino Franco Spumanti’s Prosecco di Valdobbiadene Brut Rustico very much. Pleasing apple and peach flavours plus only 10g/l of residual sugar makes this palate friendly aperitif a winner. When I am in the Veneto,I always join the locals and have Prosecco with breakfast. We jokingly call it “Caffe Veneziano”!

Villa Medoro’s Montepulciano d’Abruzzo Colline Teramane Adrano 2007 has smoky notes of ham with soft ripe tannins and it brought back memories of my visit to their winery, and also of my friend, the charming & beautiful winemaker, Frederica Morricone.

So many wines to taste and appreciate…so little time…that is always the adventure you embark on when you are The Travelling Gourmet. Always remember, life is like wine, enjoy it before it turns to vinegar!

Salute! {:-)

Wineries at the Gambero Rosso Top Italian Wines Roadshow 2011

Apollonio

Argiolas

Bertani

Cantina Gallura

Cantine Due Palme

Cantino Tollo

Cavit

Cecchi

Ceci

Colle Masuri – Grattamacco

Colpetrone

Conti Zecca

Cusumano

Di Majo Norante

Domini Castellare di Castellina

Donnafugata

Elvio Cogno

Falesco

Fattoria del Cerro

Feudi di San Gregorio

Firriato

Gaja

Gruppo Italiano Vini

Guido Berlucchi & C.

Livon

Lunae Bosini

Marchesi di Barolo

Masciarelli

Masi/Serego Alighieri

Medici Ermete & Figli

Monte Schiavo

Nals Margreid

Nino Franco Spumanti

Planeta

Poderi dal Nespoli

Provenza

Rocca delle Macie

Ruffino

Ruggeri & C.

Tenute Donna Olga

Tenute San Guido

Tenute Sella & Mosca

Tolaini

Torrevento

Umani Ronchi

Valle Reale Velenosi

Villa Medoro

Villa Sandi

Volpe Pasini

Zonin

Before that, I was served Wiggly Pappardelle pasta with tomato, fresh basil leaves, red and green capsicum plus lots of micro-planed Parmigiano cheese!

Tender, juicy, flavourful chicken

To be continued…

 By Dr. Michael Lim The Travelling Gourmet

 MAMA mia! On 22 November, 2011, Kunihiro Oysters from Hiroshima in Japan was officially launched in sunny Singapore!

I ambled into Kuriya Penthouse restaurant perched on top of Orchard Central to be warmly greeted by my friend, Koezuka Yoshihiko who is the Master Chef and GM of the restaurant.

On the buffet line was…Kunihiro Oysters, and more Oysters!

OMG! There was fresh Oysters Sashimi on the half shell dressed with vinegar spiked Ponzu sauce topped with slivers of spring onions, rich Yosenabe Hot Pot with lots of succulent oysters, cabbage and Enoki mushrooms in a thick broth, plump juicy oysters encased in crispy bacon, breaded oysters deep fried Tempura style, Oyster Sashimi, appetizing Kunihiro Oyster Rice, Sauteed Oysters with Lady Fingers and even Lobster & Tuna Sashimi and lots more!

The best way to over come temptation is to give into tempatation…and so I did.

Paired with a Dourthe Beau Mayne Sauvignon Blanc from Bordeaux, I savoured Oysters Sashimi on the half shell…heavenly! Master Chef Koezuka appeared with a happy smile, “Dr. Lim-san, I want you to try this special wine from Nagano prefecture in Japan with the oysters!”

It was a barrel fermented Chardonnay 2009 from the Yamabe Winery in Japan! Its buttery nuances from malo-lactic fermentation, deep gold colour and notes of vanilla from oak treatment went hand in glove with the oysters. It was especially yummy with the deep fried Breaded Oysters in Tempura Style. The flavours of the ocean were claerly enhanced by the wine. It is wonderful to bite through the crunchy tempura crust into the plump, sensuous oyster insides…the creamy almost milky flavours play on your palate like a violin. I relished so  many oysters I lost count…and I felt like Casanova who always ate 144 oysters before embarking on his romantic escapades! Yes, it is absolutely true that oysters have aphrodisiac qualities.

A new study by American and Italian chemists claims that as far as oysters, clams and mussels are concerned, the ancient claim that oysters are aphrodisiac may be true. Their finding was presented on March 16, 2006 at the American Chemical Society annual meeting in San Diego, USA.

“The supposition for centuries was that oysters, clams and mussels have been thought to have aphrodisiac properties,” said researcher George Fisher, a professor of chemistry from Barry University, in Miami Shores, Fla. “And they were eaten raw for that purpose.”

Until recently, there was no scientific basis for that belief, Fisher added. But what he and his colleagues have discovered is that mussels, clams and oysters contain compounds that have been shown to be effective in releasing sexual hormones such as testosterone and estrogen. These compounds are D-aspartic acid and NMDA (N-methyl-D-aspartate).

“We found there might be a scientific basis for the aphrodisiac properties of these mollusks,” Fisher said.

Mr. Oyster himself -President Kawasaki

I was also honoured to meet dapper and friendly Ikuzo Kawasaki, the President of Kunihiro Inc., who produces these lovely oysters. He is on the extreme right of the photo. Masterchef Koezuka is on my right.

A word about Kuriya Penthouse: I recommend this warm and intimate rooftop restaurant that offers falcon’s eye views of Orchard Road and its environs. Incidentally, Kuroya means ‘kitchen’ in Jpapanese.The Kaiseki-style Japanese cuisine changes with the 4 seasons. As a bonus, after dinner, you can chill out in the breezy outdoor terrace with a Guatemalan cigar and Hennesy XO cognac… Oishi ne!

Itada ki mas! (Bon appétit in Japanese) {:-)

Kuriya Penthouse

Japanese Restaurant

12-02 Orchard Central

Orchard Road

Singapore

Tel: 6509 4222

Children below 6 not encouraged.

Ambience ****    Cuisine ****    Service ****

By Dr. Michael Lim The Travelling Gourmet

The intrepid Travelling Gourmet visits an intriguing Italian Trattoria near his alma mater…

 MARGHERITA & Marinara are just two beauties you’ll enjoy meeting in Donna Carmela, one of my favourite Italian ristorante in sunnySingapore. This homely, family style Italian Trattoria is located in a quite residential area near my alma mater, namelySingapore’s famous NationalJunior College. The open bar by the entrance serves wine and cocktails like Brazilian Caipiranha. Simone, the friendly and charming owner, hails from Brindisi inItaly, as do the rest of his famiglia that run this trattoria. Simone always greets me with “Buona sera Il Padrino della Gastronomia!” when I arrive. It means “Godfather of Gastronomy”.

Luciano Pavarotti sings “O sole mio” in the background as you tuck into Antipasti like Caprese, and my favourite “Combinazione di Entrambi. This mixed cheese and Italian cold cuts platter is served with crusty bread, Mazetti Balsamico and Extra Virgin Olive oil. I adore the Pecorino (sheep’s cheese), red wine cheese, Mortadella, Prosciutto di Parma and other delights.

Yummy Combinazione di Entrambi

For a hearty soup, I recommend yummy, earthy Porcini Mushroom soup.

 Pasta Mania!

When it comes to pasta, I adore Ravioli Granchio ed Aragosta al Salmone e Caviale. Bite in to the ‘al dente’ (firm to the bite) ravioli to discover lobster and salmon. The luscious creamy sauce is made with salmon and caviar…I also like Lunette ai Tartufi, moon shaped pasta stuffed with aromatic, addictive Truffles!

Ravishing Ravioli Granchio ed Aragosta al Salmone e Caviale

The set lunch is a good deal because for S$25, you get Antipasti, Pasta or Pizza, Dessert of the day and coffee or tea. For an extra S$5, you will have soup too. Choose from 5 Antipasti like Carpaccio di Filetto di Manzo con Rucola which is Carpaccio of beef fillet with fresh Arugula and shaved Parmigiano (Parmesan cheese) There are 5 pizzas to choose from like Pizza Margherita which was named after the Queen of Italy, Marinara with seafood and Capricciosa which has ham, artichokes, mushrooms, olives and Oregano. Margherita is a very patriotic pizza because the red tomato, white Mozzarella cheese and green Basil are the colours of Italy’s national flag.

Some history here: Pizza Margherita was prepared by Italian chef Raffaelle Esposito. The pizza was first made in 1899 when Queen Margherita visited Naples to escape a cholera epidemic in the north of Italy. Queen Margherita liked the pizza so much that she wrote a thank you letter to Chef Esposito, who decided to name the pizza after the Queen, the Consort of King Umberto I.

You can also choose from 5 pastas like Tagliatelle Marinara with mixed seafood, white wine, chilli & garlic.

Sunday Brunch!

A delicioso (delicious) offer is the Sunday Brunch where it is only S$69++ for a buffet of Antipasti, 2 kinds of special Pasta, Grilled Agnello (lamb), Beef & Fish as well as a Dessert Buffet. Plus a free flow of Tintoretto Prosecco di Valdobbiadene, the celebrated Italian sparkling wine made by the “Charmant” method, Pinot Grigio white wine and red wines like Montepulciano d’Abruzzo, Nero di Avola from Sicily and Chianti Classico from Tuscany!

An Assortment

of

Panna Cotta

La Dolce Vita

Ma…DONNA! Savouring Fragola (strawberry) Panna Cotta with a glass of redolent Donnafugata Passito Ben Rye 2007 from Sicilia with its voluptuous notes of candied apricots, peaches, lemons, caramel & toffee…is truly La Dolce Vita! Buon appetito!

Il Padrino della Gastronomia

Donna Carmela Trattoria

2, Greenwood Avenue

Singapore 289189

Tel: 64634206

Hours; Daily Lunch 12noon to 2.45pm

Dinner 6pm to 11pm

 Ambience 3.5*             Cuisine 3.5*                 Service ****

To be continued…

 MORSELS of Chorizo & Jamon de Iberico, Extra Virgin Olive Oil and WINES galore were the stars at the recent Spanish Wines & Gourmet Food Showcase 2011. Well organized by the Spanish Embassy’s Economic & Commercial Office of Spain in sunny Singapore, I discovered some gems in terms of gourmet food and wines. There were 15 Spanish Food companies and 30 Spanish wineries!

 Mueloliva y Minerva’s Extra Virgin Olive Oil impressed me with its full flavour without bitterness. The glazed Chestnuts from Marron Glace Jose Posada in Galicia were plump and sweetly satisfying.

Evelyn Chua, the Admin Manager of Spanish Passion who imports Spanish food products impressed me with her enthusiasm. I loved her Pata Negra (black pig) ham and flavoursome olives. They were certainly passionate about their products and generous too when it came to sampling…

I ran into Daisuke Kawai, the Chef Sommelier for a French restaurant, who comes from the land of Sake or Japanese rice wine. Daisuke was checking out the Spanish wines with a view to selecting them for his wine list.

 Super Sparklers!

 I was excited when Bodegas y Vinedos Verum’s Oenologo Elias Lopez let me taste the FIRST 100% Chardonnay sparkling wine from the La Mancha region. This Grand Cueva has a lovely cordon (bubbly ring found only in sparkling wines), balanced acidity and flavours of sweet lime & fresh cut lemon. It brought to mind some of the best Blanc des blancs from one of my favourite wine regions, namely Champagne in Franc. This bubbly is made too by the traditional “method champenoise” where the 2^nd fermentation is in the bottle! The bottle resembles the Krug bottle.

 Sparkle on!

Another vivacious “sparkler” was Freixenet Trepat D.O. Cava. This bubbly wine is crafted from the Trepat grape. This black grape indigenous to the Conca de Barbera region with 1000 hectares planted in the whole of Catalunya. Trepat is largely unknown even to wine experts and those who only quaff Chardonnay and Cabernet Sauvignon. Selected Freixenet yeasts & cool temperature controlled fermentation between 14C to 16C plus “method champenoise” makes this Brut Cava idea with seafood & Asian cuisines like Vietnamese, Laotian and Thai. The dosage is 9g/l of sugar. The more common Cava wines like Reserva Real D.O. Cava are blended from Xarello, Macabeo & Parellada grapes. These Spanish grape varieties are also not well known to many unadventurous wine connoisseurs.

 Segura Viudas Reserva Heredad is another Cava I must mention.  A slightly smoky, baguette bouquet plus dried fruits and honey on the palate from aging on the ‘lees’ (yeasts) make it ideal with ‘tartufu nero’ (black truffle) or even a nice Chicken Cordon Bleu. The dosages is 11g/l and it is crafted with 67% Macabeo and 33% Parellada grapes. It won the Gold medal at the Concours Mondial de Bruxelles in Belgium, I really like the pewter based engraved bottle.

Wonderful Wines!

 Ravishing Raquel Martinez Perez, the Area Manager of Europe for Bodegas Terra Gauda insisted I try her wines. I liked her Mencia wine, and joked with her, “It’s a nice Mencia…not La CIA!” Raquel laughed as we tasted the robust red wine.

 My palate was happy with Bodegas Montalvo Wilmot winery’s Syrah Roble 2009 with its intriguing nose of sour cherries and red fruit flavours plus a good length. Javier Montalvo Wilmot, the affable winemaker kindly did the wine tasting with me. I adored the Coleccion Privada 2006 made with 75% Tempranillo & 25% Cabernet Sauvignon. Pampered in new French and US oak for 13 months…it was smooth as silk with sweet, ripe tannins & intense chocolate and coconut nuances. Dry at 2.4g/l residual sugar. Their Los Cerrillos vineyard is in the heart of Don Quixote country. With this wine I was delighted to savour their own cheese – Montalvo Wilmot Queso Artesano de Oveja. This is a superb full flavoured cheese made with lecha cruda (fresh sheep’s milk)!

Gourmet delights and fine wines are like hidden treasures waiting to be discovered by The Travelling Gourmet…

 Buen provecho y Salud! {:-)

Text & photos copyright Dr. Michael Lim The Travelling GourmetTM