Tag Archives: beverage

The Drinking Market have a physical location now!

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Hey peeps!

It’s been a long Long LONG LONG time since i’ve updated the space. Yes i know!

I do apologise for it:(

Now, that’s because we’ve been really busy setting-up the first every Brick & Motar shop by The Drinking Market!

A Thai Kitchen + Bar concept, we have finally launched our very first neighbourhood Thai Kitchen + Bar at the charming area of Katong.

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Placing the emphasis as a neighbourhood Thai Kitchen + Bar, we made sure prices are set affordable and wallet-friendly!

Yes, all our items in the food menu are $10 or below and our prices are ALL nett!

With no Service Charge or GST, we aim to be one of the most wallet and people friendly location for all to be in!

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Introducing you to our whole list of Authentic Thai Food prepared by our Thai Chefs who have been working in Singapore for the past 20 years and counting!

You can’t get more Thai then this mates!

Wanna know more about us?

Check us out on our Facebook link:

https://www.facebook.com/thedrinkingmarket

See you here real soon!

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Add: 226 East Coast Road. Singapore 428923

Call us: 64408939

Opening Hours:

Tuesday – Sunday

12.30pm – 11.30pm

(Last order for food at 10.20pm)

 

Serving up the Finest Wines up above 40,000 feet

Traveling on Emirates should be about a Total Experience. Like a “jigsaw puzzle”, from the moment the chauffeur pick you up from your hotel, to the checking-in process, right up to boarding the plane and enjoying the in-flight entertainment, everything revolves around our Clients’ Experience and every part of the “jigsaw puzzle” should be complete – Mr Robin Padgett, Senior Vice President, Aircraft Catering, Emirates.

Last week, our writer at The Drinking Market had a long-distance phone interview with Mr. Robin Padgett, Senior Vice President, Aircraft Catering at Emirates. Let’s hear what he has to say:

Qn: How does having a whole range of reputable wines benefit a consumer? Is there a wine pairing option on-board the plane?

Ans: In Emirates, we always believe in giving our clients an experience just like a night out in a fine-dining restaurant. Balancing our wine list, we carry wines from both New and the Old World, focusing on both quality and balance. In fact, we normally buy our wines 8-9 years prior to serving them, this does not only ensures that we have the sufficient quantity, but it also ensures that there is a proper storage facility and minimal movements to the wines when we keep it at our private cellar.

Back to the question, Emirates does something a little more interesting, for instance, a trip to Europe, we will feature a more popular wine from the particular country or region, such as a 1996 Chateau Montrose for a flight to Europe! Our clients would not only be able to experience a whole list of well thought through wines, but also some interesting vintages from the wineries in the country they are visiting. Having said that, we do not have a fixed wine-pairing menu on-board the plane, however, our team of air crews have been through strict trainings on wines and spirits, and should be able to do a simple pairing with the meals provided. On top of that, we also recommend our clients to have fun with the pairings, a seafood dish does not necessary have to go with a white wine, try a pinot noir (red) from Burgundy, it’ll definitely go well as well!

Qn: Can the consumers be expecting reputable wines from back vintages?

Ans: Definitely! As mentioned earlier, we often purchase our wines at least 8 to 10 years prior serving them, and we usually store it at our private cellar in Bordeaux or Dubai, a good example is the 2000 Cos d’Estournel that we are currently serving, it was bought 6 to 9 years ago.

Well, since you’re based in Singapore, let me share with you an example of what we serve on-board Emirates on your flight home.

  1. 2000 Dom Perignon
  2. 2006 Domaine Bouchard Pere, Meursault
  3. 2000 Ch La Lagune, Haut Medoc
  4. 2005 Yabby Lake Vineyard Pinot Noir
  5. 1985 Dow’s Vintage Port

Wine Cellar at the First Class Lounge at Terminal 3, Dubai Airport(2)

Qn: Storage of wines on board the plane

Ans: This is definitely one of the best questions, and i am glad you asked that. In Emirates, we take very close attentions to the quality our wines, in fact, we have a strong supply chain system from Dubai which transports the wines on-board the plane through a temperature controlled cargo, which our crews ensures minimal movements to the wines, so as to provide our clients with the best and the most optimal wine experience.

Qn: What triggered the move to go into fine wines on board a plane?

Ans: We have always been serving great wines on-board our planes, however, on a recent note, we are consistently finding the best solutions and strategies to improve our wine programme. The in-house team is one great example, we believe in the “jigsaw puzzle” concept, and wines are part of the “jigsaw puzzle” for a Total Experience

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Qn: How does a palate differs at 40,000 feet in the sky compared to tasting a wine on the ground? Do the in-house wine team fly to taste?

Ans: There are many school of thoughts about one’s palate that will be affected on-board the plane, however, we do not see that as the main issue, in fact, all our wines are chosen on-premise. Nevertheless, our panel, that includes the President of Emirates travels alot, thus, if any one of us were to spot a wine that does not taste necessary well or doesn’t justify the wines’ potential at 40,000 feet, we will definitely have it replaced.

Having said that, it is uncommon and extraordinary to have a wine that “does not fly”, therefore, we’re glad that the wines we choose have been well-received so far!

First Class & Business Class Onboard Lounge(4)

Qn: What can consumers expect to get in the future?

Ans: I hope that our clients would happy with the service and in-flight entertainment we have on-board Emirates. In the near future, our passengers would definitely be able to enjoy and experience more interesting wines and back vintages from both renown and artisanal wineries. The World is our playground, we will consistently find the best wines to list on board the plane.

Qn: Anything else that you wish to tell our readers?

Ans: Yes! I would like to encourage our passengers to go through our wine list, and flip through it, there are definitely more interesting wines and spirirts that is worth a try. Do not just stick to the common ones that you have heard or seen, try something different, whatever you taste on-board, would definitely taste just as well on land.

Halloween @ Platters Bistro & Wine Bar – Advertorial

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Platters Bistro & Wine Bar celebrates Halloween with late-night supper and drinks revelry!

Drawing inspiration from the olden days in France, when champagne was labelled as “the devil’s wine” (le vin du diable) for its popping corks during the time it was first discovered, Platters Bistro & Wine Bar has rolled out a Halloween promotion that will make you merry this October!

Together with its neighbour, Bartini, Platters Bistro & Bar is launching the 2-for-1 Devil’s Drink Promotion, comprising mainly of a selection of Champagne, Cremant and special cocktails for the night.

Guests will enjoy 1 free Champagne/Cremant with every 2 drinks purchased at Platters Bistro & Bar or 1 free Champagne, Cremant or special cocktail (based on a limited selection) at Bartini with every 2 purchased. The promotion is only valid on 31st October from 10pm to 2am at both locations.

To get into the Halloween theme, Platters has launched its supper menu, a selection of ‘ghoulish’ snacks to fill the hunger while you indulge in the night. Look forward to a selection of comforting bar bites such as Skeletor’s Fingers (Crispy Fish Fingers with Special Thai Sauce and Mixed Greens), Frankenstein (French Fries with Nori Mix), The Ripper’s Feast (Succulent Chicken Wings à la “Buffalo” served with Celery Sticks and Creamy Ranch Dip), The Corpse Bride (Gruyere Cheese Crepe filled with Asparagus, Jamon Serrano, and Mushroom Ragout), and Jackie-Os (Almond-Crusted Pumpkin Fritters on the Bed of Spinach, Feta and Dried Cranberry Salad).

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The supper menu items will only be available in half board size and prices will range from $19++ for choice of any three bar bites to $29++ for choice of any five bar bites on a board. Bar bites selection also include the popular House Platters such as the Charcuterie and Cheese boards. These will be available for order until 1am on 31st Oct. 

For this night, Platters Bistro & Wine Bar is also open from 12- 3pm & 5pm to 2am.

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‘Cooking with Friends’ @ Osia with Bocuse d’Or winner Chef Geir Skeie

If you think that the RWS Celebrity Chefs Dinner is all they’ve got, you’re wrong!

For the month of October, winner of the prestigious Bocuse d’Or in 2009, and owner of the famous Brygga 11 restaurant in Norway, Chef Geir Skeie will head to Singapore from 9 to 12 October for the fourth series of ‘Cooking with Friends’ at Osia.

A young legend in Europe for his take on Nordic cuisine, Skeie began his love for food when he was eight years old, after being inspired by Norwegian chef Bent Stiansen on TV.  It was at that point when he knew he wanted to be amongst the best chefs in the world, and eventually ended up as the winner of the Bocuse d’Or.

A perfectionist by nature, Skeie spent the majority of his career working with champion chefs -those that participated in famous competitions, and made their mark on a global level.  His curiosity for food and taste was a key driver pushing him to achieve success.

In line with Osia’s culinary philosophy, expect some of Chef Skeie’s signature dishes such as the dill and lemon flavoured Norwegian ocean trout paired with smoked egg cream and pickled vegetables, fennel and garlic grilled Australian lamb leg and belly as well as a baked Norwegian turbot.

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The Drinking Market is honoured to be invited for this event on the 9th of Oct 2013, make your reservations and meet us there!

Event Date: 9 – 12 Oct 2013

Price:
3-course set lunch $50++ (usual price $60++)
4-course set lunch $65++ (usual price $75++)

Venue: Osia

Reservations: Call 6577 6688 or email dining@rwsentosa.com

5th Edition Guest Chef @ Platters Bistro & Wine Bar

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East meets West. A statement often misused and misunderstood. What exactly is fusion, somehow or rather, fusion food became quite an over-hyped word often used by amateur Chefs who tries hard to combine both cuisine styles into one.

Located in a heritage shophouse, Platters accentuates an European bistro with its brick-walls and raw wood furnishing, you’ll be amazed by the quality of food that comes out of the culinary kitchen where renown Chefs have laid their hands on.

Every 4 months, guest chefs, often locally bred talents are invited to Platters to design 6 different platters that portrays their culinary styles and encourage social dining. Having said that, for the month of July till October 2013, they are celebrating their 5th edition by having chef Karl Dobler and Chef Eugenia’s creation on their menu!

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Chef’s Eugenia Creation of having simple and mouth-watering Indonesian-inspired cuisine with Chef Karl’s idea of a more European approach, we were presented with a platter of crispy fluffy tahu telur, tomato bocconcini tartlets and mushroom croquettes. Colours, flavours and presentation, the points were all ticked for the concept of making your palate work right on the first dish!

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The oceanic ensemble

The word “oceanic” would have already given you a clue on what the dish has to offer. Texture is perhaps the whole concept of this dish, soft and juicy mussels with tomatoes and white wine sauce, crunchy shrimps that were grilled with a layer of sambal and lastly, the crispy soft shell crab that matched with the slightly spicy and acidic achar to cut through the proteins. Wonderful!

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Asia’s ultimate star burgers

Placed in-between in their home-made burger buns that was prepared in-house, the two flavours includes Rendang and the latter, Chicken Satay, completing the dish was a side of curry-kaffir lime spiced shoestring fries. This was a combo! The rendang was juicy and tender while the chicken satay had a smoky aroma, I was blown away by how simple, yet flavourful the two burgers are.

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Life is sweet, truly

Indeed, life is sweet! Chef Eugenia’s approach of having a twist with the jackfruit, she prepared the jackfruit beignet with coconut custard alongside Chef Karl’s citrus panna cotta with fresh berries. The two was a perfect match! The jackfruit beignet, a rich dessert that is deep-fried was so well complemented by the acidity apparent in the citrus panna cotta that made the whole dessert balanced. Not forgetting, Chef Karl believes that no meal should end without chocolates, of course, we also had the mini valrhona chocolate tart to make a sweet ending.

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Chef Karl, a seasoned culinary guru, also the starter for the Salut Group of Restaurants alongside Chef Eugenia who’s culinary talents are highly regarded by 3 Michelin-star chef Marco Pierre White, the culinary duo also started their own restaurant, Table At 7 in Mohamed Sultan.

The menu will be available at Platters exclusively from July till October 2013, so if you’ve not tried their platters, see you at PLATTERS!

Platters Bistro & Wine Bar

Add: 42 Club Street

Tel: 6223 8048

E-mail: contact_us@platters.com.sg

Web: www.platters.com.sg

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*Compliments to Jenny and Jean from FOODCULT PTE LTD who arranged for this tasting, and of course the team at Platters Bistro & Wine Bar for putting-up such a wonderful meal!

Tasting @ Platters Bistro & Wine Bar by Guest Chef Karl & Eugenia

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OKOK!! I know you’re already drooling! But these are just some of the dishes we had at Platters this afternoon! I’m now in the midst of writing them, give me some time!! hahaha!

Have a great Wednesday and i’ll see you here soon:)

Katnook Estate Wine Dinner @ Skyve Wine Bistro

No!! I haven’t been procrastinating!!

In fact, i have been really busy with meetings, consultancy, interviews, fell sick, etc.. etc… ok! No excuses! Back to what i was suppose to be doing. WRITE!!

Hahaha!

I was really fortunate. Fortunate to be invited to this wine dinner early last week, together with Crystal Wines and Skyve wine bistro, we were all treated to a wonderful dinner with great wines and food, compliments from Katnook Estate and the artistic creation of flavours by Chef Jachin, brother of Celine, owner of Skyve Wine Bistro.

The brother & sister duo did made an impression on me, so much so that i went back the very same weekend to savour their brunch menu!

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Situated right in front of the Anglo Chinese School (Junior), Skyve is just like a quaint little “garden restaurant” that is hidden away from the hustling bustling city full of honks, exhaust fumes and stressful people walking all about.

Blessed with natural greenery surrounding the Bistro, Skyve’s ambience was perfect for a family brunch/lunch out in the day and a romantic setting with natural light passing through the large glass panels accompanied with the warm interior decorations within the restaurant for couples who plan to have a romantic night out. Most importantly, the whole set-up of the restaurant -as mentioned by Celine- was to give diners their privacy, not pushing to the limits of having too many tables and chairs that you could perhaps hear what’s the other couple’s “plans for the night” -~Cheeky!

sounds like a fairytale… but yeah, it’s true! TRUST ME, i was there during both the daytime, and also at night, i had nothing, but praises for the 20 month old bistro. No wonder they have so many regulars who comes almost every other day!

Back to the wine dinner. Glad that Celine enjoys wines, the pairing for the night was indeed the highlight! I’ve been to wine dinners, in fact many that really disappointed me. Not because either the wines or food was bad, it was just that the whole experience of pairing was off, and it kinda misrepresented both the wine and the food as a whole.

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WAIT!! I have to say something very important! – Their bread was really really REALLY good! – Sorry, just needed to say that because some other restaurants, sadly serves cold bread that’s really uninteresting… Always remember, in a french setting, bread is often the first “dish” that is served to a customer, and it sets the expectations. A bad bread = to a bad first impression. So never forget the simplest things, it all makes a difference!

Katnook Founder’s Block Sauvignon Blanc 2012

Aromas of green apples, lemon, citrus fruits. Secondary notes of freshly cut grass and a hints of thyme. Beautiful acidity with apple notes and a slight hint of lime on the finish. Paired with our first course of Parma & Watermelon. Acidity of the wine cut through the richness of the Parma Ham while keeping the freshness that matched well with the watermelon, opening our appetite for the dinner ahead!

Katnook Estate Chardonnay 2011

A very old-world styled wine with notes of vanilla, oak, hazelnut and white mushrooms. On the palate, creamy and rich with a good touch of acidity and nuttiness. Paired with Escargot Bourgogne that was topped up with a rich garlic butter & herb sauce. Perfect pairing! Richness of the sauce was well balanced by the creaminess of the Chard while the fresh acidity in the wine flushes the flavours of the garlic and herbs, refreshing the palate for next course!

*Katnook Estate Merlot 2006

Why an astrix beside the wine? Well, it’s because i personally felt that the 06′ Merlot was really showing well for the night! Aromas of prunes, dark fruits and violets, the flavours were subtle, yet complex. On the palate, smooth and light to medium-body, silky tannins with a long finish, Indeed a perfect wine to just sip along for the night. Surprisingly, the choice of pairing for the wine was to go along with a herb crusted sea bass & pineapple pomegranate salsa. One who is bias and follows the book would probably think how on earth would this pairing even complement each other. We were always taught white wine with fish or white meat, the most you would go is perhaps a light red such as a Pinot Noir. But you’ll be surprise how well the Merlot complemented the fish in this case. Professional and daring, Chef Jachin went ahead with the choice of fish to go along with the Merlot, he made it right on the spot! To my surprise, because the wine was so light and smooth, tannins were almost soft enough to go along with the fish, adding on to the dish, the salsa which had a little spice in it, lifted the whole experience of just having a plain fillet of fish with butter sauce. I reckon that that was the whole reason why it went so well together. Claps!!

Katnook Founder’s Block Shiraz 2011

Black pepper, capsicum, cumin, star arneis and hints of earthiness, the wine was big, full-bodied and rich. A good balance of acidity and tannins, this wine could perhaps be aged for another 10-15 years, if not, decant it for 2 hours to enjoy if you have to open now. Paired with the oxtail & maple glazed sweet potato. The tannins of the wine broke down the proteins and richness of the oxtail while adding some spice to the rich red-wine sauce that was accompanied with the meat. Ending off with a bite of Maple Glazed Sweet Potato, my whole palate was exploded with flavours! I loved this! The pairing of having a full-bodied wine with a rich red meat was just right for me!

Katnook Odyssey Cabernet Sauvignon 2008

Pepper, cigar, capsicum, mint, cocoa and dark fruits, the 08′ Cab Sauv was rich and full-bodied with a med-long finish. Paired with crispy Kurobuta pork cheeks & pommes puree. My honest opinion, probably not the best pairing compared to the previous few mentioned above. The flavours of the pork was really good, in fact the 12 hours sous-vide method that Chef Jachin used really enhanced the flavours of the pork cheeks, but sadly, the Cabernet Sauvignon was a little more full-bodied and rich, the flavours of the meat was slightly masked by the wine. Nevertheless, if you were to have them individually, they are really good dishes and wines on its own.

Katnook Estate wines are available at Crystal Wines, click HERE to view the prices.

Skyve Wine Bistro
No.10 Winstedt Road
Block E, #01-17
Open Daily: Monday to Sunday
(including Public Holidays)
10:00 am till late
(last order for food 10.30 pm)

Reserve:+65 6225 6690    Office:+65 6737 1975    Fax:+65 6737 1976

E-mail:enquiry@skyve.sg