SAVOUR WINES 2016
For such a small country Singapore has an incredible culinary options. The latest food trend on our shores: poke (pronounced po-kay), a Hawaiian staple comprising raw fish and lots and lots of toppings inspired by Asian cuisine. Think furikake, chilli pepper and the like. It’s the perfect combination of deliciousness and healthiness and A Poke Theory at Boon Tat Street is our favourite poke place. The most important component of the dish, the fish ‒ a choice between tuna and salmon ‒ is fresh, tasting of the crisp sea and biting winds. There are four types of seasoning to suit whatever palate you might have, from mild to goodness gracious, pass the water please. They run out of poke bowls so quickly, you literally need to queue up before they open to grab one. The founders tell me they’re still attempting to meet demand because they didn’t know it would be that popular. FS Smoky, bold, deep and reminiscent of the salty sea air, Laphroaig has always been a frequent Islay favourite, at least for those of us who love the intense bite of peat. The Laphroaig 10 may have been more than just convincing, but forget age-statements this time around. The Lore is something else ‒ an expression of different ages of Laphroaig, with some as old as a vintage 1993. Some were matured in a first-fill bourbon cask, while others, sherry-matured. It is a curious dram ‒ peaty, fruity, dry and floral ‒ and even though there isn’t the age-statement for traditional validation, it took 18 months to develop this. At $217 for this, the Laphroaig Lore stands tall above all, delivering a palate that’s readily fresh and crisp. It can be a little more reserved on the smoke, but really, you don’t want the taste of ash as soon as you take the first sip. HC
HC Martell, the oldest of great cognac houses, is always on the roll, constantly inventing new expressions. But the most symbolic of all is its Martell Cordon Bleu that was created by Édouard Martell in 1912. As tribute, a special Cordon Bleu Extra has been brought to life. What’s different is its extra generous portion of old Borderies spirits that contribute to an even more sumptuous flavour chock full of candied fruit.
Now available for purchase, this exceptional eaux-de-vie is exclusive only to DFS at Changi Airport for one month. And for six weeks, there will be a pop-up space located at the Concourse at terminal one. If you happen to be travelling, drop by and journey through the diverse profiles of what the Cordon Bleu Extra can offer. HC
RAW FISH, ANYONE? Don’t kick yourself because you missed Savour Gourmet earlier this year. The second instalment of the whole Savour fest is closing in on us. Yes, Savour Wines is back again
9-11 September, and you can expect a lot more this time. The familiar Cheese Room and Oyster Bar will return; pair your wines with the 200 types of cheese and 19 breeds of oysters. And new to this year’s festival is the Wine Market, where you can attend a masterclass or choose from 400 labels of wine to imbibe. Access to the market is limited to a maximum of 700 people each session, so don’t forget to get your ticket – $15 per person. Bring a friend, and you pay only $20 for two.
Get Rich Created by distillery manager John Campbell,
the Laphroaig Lore has been declared the