Background Image
Table of Contents Table of Contents
Previous Page  186 322 Next Page
Information
Show Menu
Previous Page 186 322 Next Page
Page Background

WINE&DINE

186

July14

The latest trends in food and wine

WHAT’S NEW

MORNING

ROAR

Food is a serious topic in

Singapore, but slinging flapjacks

made from the

Nordic Ware

Zoo Animal mini-pancake pan

will definitely lighten the morning

conversation. Best of all, it’s on

sale this month ToTT at $41.05

(usual price, $51.35) as part

of the Great Singapore Sale,

which features a host of kitchen

must-haves at discounts of up

to 50 percent.

Ends 28 July.

ToTTstore.com.

Pop Art

op open a bottle of bubbly, and

eyebrows will raise. Sabre off the end,

and jaws will drop. At the Ritz-Carlton

Millenia, a staff member trained in

“The

Art of Sabrage”

can instruct you how

to perfectly hit the sweet spot – the

intersection of the bottle’s vertical seam

and lip – so that the cork and neck

dramatically fly off, as they did for so

many of Napoleon’s troops during the

French Revolution. Available with the

purchase of a bottle of Dom Pérignon

($488) at Treetops, the alfresco area of

the Chihuly Lounge.

Call 6434 5288.

KALE KRAVE

Your juicing book may be chock-full of recipes calling for kale, but it seems a shame

to turn your $10 bushel into just two tablespoons of juice. That’s why we are excited

that Japanese brand

Yakult Health Foods

just launched packets of Maroyaka kale

that dissolves in juice or water for a super-boost of beta-carotene, vitamin K and

more. Available at Guardian Pharmacy outlets. For the fresh stuff, check the produce

section of your local

Cold Storage

– the supermarket chain has just announced that

both red and green varieties of kale are being stocked in 20 locations around town.

Snow Storm

CUT Singapore

has a new and very exclusive item that is

taking diners by storm – Hokkaido snow beef. The meat comes

from Uenae Lake Farm, a Hokkaido boutique farm that raises

60 head of Japanese black wagyu cattle of impeccable lineages.

Only two beasts are culled every month – the owner keeps one

for his private restaurant and the other is promised to CUT.

The steak comes in three cuts – ribeye, sirloin and filet mignon

– and each is subject to CUT’s marbling (10+), texture and

height requirements to ensure you leave feeling you got what

you paid for. From $230 for 170 grams.

Call 6688 8517 or visit

wolfgangpuck.com.