Augustman - - Food & Drink -

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

rich­est ever

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