The things we crave this month

Epicure - - CONTENTS -

Maruni cel­e­brates their 90th an­niver­sary with the lim­ited edi­tion Hiroshima Solid Wood Arm Chair ($3,600). De­signed by award-win­ning Ja­panese in­dus­trial de­signer, Naoto Fuku­sawa, the chair mar­ries con­tem­po­rary and min­i­mal­is­tic aes­thet­ics with tra­di­tional Ja­panese crafts­man­ship. The nat­u­ral grains, tex­tures and soft colours (choice of beech, oak or wal­nut wood) as well as the gen­tle curve along the back and arm blends seam­lessly into its sur­round­ings. atomi, #04-26/27 Man­darin Gallery, 333A Or­chard Road. Tel: 6887 4138 Set along the breath­tak­ing coast­line of Rad­hana­gar Beach, Taj Ex­ot­ica Re­sort & Spa, An­damans prom­ises to shake things up on the oft-over­looked Have­lock Is­lands. Seventy two ca­pa­cious vil­las were built with­out felling a sin­gle tree and topped with semi-cir­cu­lar pitch-roofs unique to the in­dige­nous Jarawa tribe. Led by an in-house nat­u­ral­ist, guests can take a dip in one of the world’s rich­est coral reef ecosys­tems of over 135 marine species, get up close with adorable Masked Palm Civets or kayak through lush man­groves post-sun­set for the be­witch­ing sight of tiny, star-like bi­o­lu­mi­nes­cent phy­to­plank­ton. Come De­cem­ber and Fe­bru­ary, small groups can steal glimpses of fe­male tur­tles nest­ing or watch thou­sands of lov­able hatch­ings wad­dle their way back to the ocean. Villa rates from Inr25,000/night (S$500). Radha Na­gar Beach No. 7, Have­lock Is­land, An­daman and Ni­co­bar Is­lands, An­daman 744211, In­dia. Tel: +91 3192 283 333 Ac­com­pa­ny­ing chef Paul Tsui’s slew of in­no­va­tive Can­tonese de­lights at Above & Be­yond is a Lav­ish Lob­ster and Cham­pagne pair­ing menu. Avail­able till 30 June, Bos­ton lob­sters are trans­formed into fiery plates of Wok-fried Kung Pao Lob­ster (HK$338/ S$58) and Wok-fried Lob­ster with Chilli (HK$338). The lat­ter fea­tures the suc­cu­lent flesh en­veloped in a crispy golden crust and stir-fried with gar­lic, fer­mented black beans and chilli pep­pers – a cook­ing style unique to Hong Kong’s boat dwellers. Best of all, these mas­ter­fully-crafted dishes are com­ple­mented by chief som­me­lier Ace Lee’s se­lec­tion of G.H. Mumm Cor­don Rouge (HK$108/ glass) and Rosé NV (Hk$188/glass) as well as Per­rier-jouët Grand Brut (Hk$188/glass) and Bla­son Rosé Brut (Hk$238/glass). 28/F, Ho­tel ICON, 17 Sci­ence Mu­seum Road, Tsim Sha Tsui East, Kowloon, Hong Kong.

Tel: +852 3400 1318

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