EDITOR' S NOTE
Many meat lovers were craving for (while waxing lyrical over) well-marbled Japanese wagyu at one point until our menus became saturated with all manner of premium wagyu offerings. The spotlight appears to have shifted to Korean beef. Hanwoo, still rare outside of Korea, commands a higher price than some wagyu varieties. The cattle are treated with equal care and provided with high quality feed. The key difference lies in the meat itself: less marbling, more bite, and a richer ‘beefy’ flavour. Sounds like a dream? Well it is.
As it’s not available in Singapore, many gourmands who yearn for a taste of hanwoo will make it a point to dine on this premium beef when they visit Korea. Of course, there are different grades sold in meat markets, casual barbecue joints and fine dining restaurants alike. This issue, we find out why this product has become so sought after.
The popularity of K-Wave doesn’t seem to have abated but has instead strengthened – Singapore’s dining scene recently welcomed several newcomers offering elegant Korean barbecue experiences. They include D'RIM which features smokeless grilling, the famous Korean American steakhouse COTE, and upcoming modern Korean grill GU:UM. We spoke to the chefs and restaurateurs behind these new ventures on their desire to showcase their Korean food culture to Singapore and the rest of the world.
Ever wondered what chefs do when they get a chance to gather? Some of Asia’s top chefs did gather and collaborate under one roof – at a private culinary retreat in Karuizawa, Japan.
Each chef’s creativity was further ignited as they drew new inspirations from their time spent together; from visiting a sake brewery to taking hikes in the surrounding area. Needless to say, their camaraderie was tough to beat and each left with indelible memories of their travels. And diners ultimately benefit as we get to savour innovative menus crafted by these culinary maestros.
In the drinks scene, we dive into revolutionary cocktail techniques – christened ‘Percolations’ – by trailblazing mixologist-owner Dario Knox of The Backdrop, as well as precision craftmanship in Japanese cocktail-making by Kazuhiro Chii at Bar Kakure. The world of mixology is now infused with even more ‘imbibable’ excitement thanks to these experts.
Meanwhile we also recommend some of the finest restaurants across Asia: from Tokyo, Siem Reap and Koh Samui to Hong Kong and Shenzhen. Score a table at one of these establishments when you (re)visit these destinations.
Happy reading and Bon Appetit!