Epicure - - EPICURE NEWS -

What is your favourite din­ing des­ti­na­tion in the world?

Prague! One of the most mem­o­rable ex­pe­ri­ences was soak­ing in some of Prague’s most in­cred­i­ble sights, like the beau­ti­ful tower of the Town Hall with the as­tro­nom­i­cal clock, the el­e­gant sil­hou­ette of the fairy­tale-like Cathe­dral, and the his­tor­i­cal Church of St. Martin.

Feel­ing starved and cold, we chanced upon La De­gus­ta­tion Bo­hême Bour­geoise. It is set in a his­toric build­ing at the end of a nar­row lane, with be­spoke chan­de­liers hung above ta­bles in­laid with oak. We also dined at a Czech restau­rant, where each of the seven cour­ses was pre­ceded with an amuse-bouche. We tried smoked beef tongue with chick­pea purée and pick­led shal­lots, and gar­lic beef tartare on a crusty pas­try. There were also real sur­prises, like the gelati­nous tomato meringue that melted to re­lease honey and bal­samic vine­gar.

What’s an un­der­rated eatery in Sin­ga­pore?

Fatt Soon Kueh at Be­dok In­ter­change Hawker Cen­tre. They spe­cialise in tra­di­tional Teochew kueh. Their Teochew gluti­nous rice cake are steamed in the stall. Topped with sweet black sauce or a gen­er­ous sprin­kle of chilli sauce, it's a solid snack.

Small Lux­ury Ho­tels of the World (SLH) of­fers a dif­fer­ent glimpse of their prop­er­ties through the third edi­tion of The Small Lux­ury Cook­book. There are 130 sig­na­ture recipes per­fected by chefs from its mem­ber ho­tels spread across al­most 300 pages. Th­ese recipes re­flect some of SLH ho­tels’ big­gest culi­nary trends, such as the Na­man Spe­cial Hot­pot, a spe­cialty from Na­man Re­treat in cen­tral Viet­nam. Pub­lished by Spirthall Busi­ness Devel­op­men. Avail­able from sl­h­cook­ £45 ($79.96)

Delve deep into one of the world’s most re­spected and beloved culi­nary cul­tures through Ja­pan The Cook­book by ac­claimed food writer and a James Beard Award-nom­i­nated au­thor, Nancy Sin­gle­ton Hachisu. The el­e­gant, bam­boo-ef­fect tome fea­tures more than 400 sump­tu­ous look­ing recipes, with iconic and re­gional tra­di­tions of Ja­pan. Pub­lished by Phaidon. Avail­able from ki­noku­ $60.16

The Ritz Lon­don: The Cook­book tells the story of ex­ec­u­tive chef John Wil­liam’s 14-year ten­ure with the lux­ury ho­tel. The book fea­tures 100 de­li­cious recipes and is di­vided into the four sea­sons: spring, sum­mer, au­tumn and win­ter. Each sea­son be­gins with a unique cock­tail and canapé pair­ing, and in­cludes main cour­ses and desserts. Wil­liams’ culi­nary phi­los­o­phy and ex­per­tise are ac­com­pa­nied by hu­mor­ous anec­dotes from the kitchen. Pub­lished by Mitchell Bea­z­ley. Avail­able from ama­ $25.47

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