Tag Archives: food

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)

 

Avignonesi Wine Dinner @ Buona Terra – Advertorial

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Bored of having just a bottle of wine with your whole meal?

You’re in for a change this time!

Come 31st of October 2013, Certain Cellars alongside Chef Denis Lucchi from Buona Terra are organising a FIVE course pairing menu with the great wines from the family of Avignonesi.

For only $118++ per guest, you’ll be in for a treat!

Call or Email them for reservations now!

Tel: (65) 6733 0209    |    Email: reservation@buonaterra.com.sg

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An Evening of Fine Food @ RWS

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I’ve written about it and now i’m there to experience the first hand experience of  the RWS Celebrity Chef’s Cuisine!

To read me previous post about the Inaugural RWS Food Affair, click HERE

Last Wednesday, a group of Bloggers, Freelance Writers and celebrated Food Authors were invited to the Resort World Sentosa to experience dining at its finest in the Ocean Gallery @ S.E.A. Aquarium.

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We were greeted with Champagnes, juices and soft drinks while we chatted with the six Celebrity Chefs who made this event possible! Read about Chef Cora’s inspiration for cooking, Chef Leong’s thoughts on the Chinese Culinary scene and Chef Joel Robuchon’s ideas on whether to open another restaurant in Singapore!

My first interview was with Chef Sam Leong, Chef Consultant and Co-owner of Forest Cooking School. Interestingly, Chef Sam Leong has a personality of his own, that not only impresses me, but a lot of other writers per-se. During our interview, Chef Leong cannot stop, but emphasise enough of his wife that is his pillar of strength throughout his career as a Chef.

A celebrated Chef, Chef Leong also realised the lack of talents in today’s culinary scene. He mentioned that  “the younger generations are afraid of hardship, many do not have the perseverance to stay in the kitchen for long.” in fact, he briefly mentioned that being a Chef is not easy, it is not what you see on the television, but years and years of hardwork and determination.

Chef Leong also left with a quote for aspiring young Chefs’ “If you’re keen to join the kitchen, make sure you are committed to it, persevere and endure. However, once you reach he age of 25 and think that the kitchen is not for you, quit. Do not waste your time anymore.”

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Chef Cat Cora, the newest addition to the list of Celebrity Chefs at RWS was also present during our short interview and i managed to “squeeze” some questions for her!

Qn: Chef Cora, being the newest addition to the team of Celebrity Chefs at the RWS, do you feel pressured?

Ans: No, i do not. it’s just like being in the Iron Chefs Competition, it is always challenging and it forces me to really innovate and create dishes that are not only delicious, but presentable. In fact, it is my honour to be working side by side all the celebrity chefs in RWS tonight.

Qn: Chef Cora, i heard that you’ve got a Vegetarian Menu, which is your favourite dish?

Ans: ALL! Haha! Isn’t that what all Chefs would say? Joking. i personally really like the Cauliflower Puree with Basil Seeds and the Roasted Egg Plant Soup with Curry and Cotton Candy.

Qn: I see that you really enjoy using Asian Ingredients into your cuisine, so what do you love about Singaporean Food?

Ans: First and foremost, i really love Singapore! Not only does it have a whole diversity of races, for a Chef, it also meant a whole diversity of dishes! A typical morning for me in Singapore would be at a local coffeeshop or offer house with my half-boiled eggs and kaya Toast!

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Not forgetting, TDM never forgets to have an Interview with Chef Joel Robuchon!

Qn: Chef, were do you find inspirations for your cuisines?

Ans: I treat culinary as an art, in all my dishes, i look at it from an artistic point of view. Like a Painting, there must be a balance. Mixing elements to do with taste first. Most importantly, using only the best products,we try our very best to work with local produce, but if it is not available locally, we source it from other parts of the World.

Qn: There a are a lot of Culinary schools that have opened in Singapore, what are your thoughts on them?

Ans: It is great! Reputable Culinary Schools such as the Culinary Institute of America, Temasek Culinary Academy and At-Sunrise are examples of such schools that lays a basic fundamentals to cooking. It is a very good way to start your career as a Chef and a great stepping stone to the industry. Most importantly, it doesn’t only teach you how to cook, but also manage a restaurant in a whole.

Qn: Chef, are there any plans for you to open another restaurant in Singapore?

Ans: Currently, no. There have been many investors and Hotels proposing to collaborate with me, but currently, i realise that there are too many restaurants in Singapore which are really good. Furthermore, i personally i feel that it is not right to open another restaurant in other hotels, especially with my current two at the RWS.

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What an impressive start! Let’s see what we were greeted with the moment we stepped into the Ocean Gallery @ S.E.A. Aquarium for dinner!

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Here comes the FOOD!! – All by the sequence of their courses, not forgetting the amazing wines that was sponsored by Bacardi – Martini Singapore Ptd Ltd

Wines served for the Evening:

  • Penfolds Koonuga Hill Autumn Riesling
  • Penfolds 2 Shiraz Mourverdre
  1. Le Caviar Imperial – by Chef Joel Robuchon
  2. Steamed Marble Goby – by Chef Sam Leong
  3. Double-Boiled Cordyceps Flower – by Chef Li Kwok Kwong
  4. Slow Cooked Salmon Roulade, Hokkaido Scallop & Fried Octopus – by Chef Cat Cora
  5. Beef Short Rib – by Chef Douglas Tay
  6. Sweet Temptation – by Chef Kenny Kong

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EK YAP Creative Director Photographer www.ekyap.com www.flickr.com/ekyap

EK YAP Creative Director Photographer www.ekyap.com www.flickr.com/ekyap

EK YAP Creative Director Photographer www.ekyap.com www.flickr.com/ekyap

EK YAP Creative Director Photographer www.ekyap.com www.flickr.com/ekyap

EK YAP Creative Director Photographer www.ekyap.com www.flickr.com/ekyap

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Meanwhile, for more information on the promotions which ends today, do not hesitate to join in the RWS Food Affair by clicking in the link HERE

 

Life after Philippines:)

I’m so excited to write about The Philippines!

Trust me, i’ve got so much to share with all of you!

But… it’s back to the Appetite’s office today to get ready the whole list of wines sent in by our local suppliers for the Appetite’s Grand Wine Tasting – Pinot Noir in the November issue!

Don’t worry, i’m in the midst of working on the draft for my Philippines trip and after a little more work editing the pictures and text, i should be posting it anytime this week! So stay tune to this space!

By the way, to make you understand what stood in-front of me the moment i stepped into the office, here’s a little picture i took today:)

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Crazy! With over 60 wines to taste from all over the World, it’s gonna be an experience!

OHHH!! Yeah, before i forget, the Appetite team recently did a Cider tasting in our office and it’s out on this September’s issue! Not forgetting also, Appetite just revamped the whole magazine! Check out the new look this Sept!

Grab your copies now!! – Click on the photo to enter into Appetite’s Website:)

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One more thing!!!

I’m extremely excited and honoured to announce that The Drinking Market have finally gotten our own *limited Edition T-Shirts!! HURRAY!!

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We’re planning to give out one of the t-shirts to our readers, unfortunately, it’s a free size, thus, it can be a little baggy if you don’t mind:)

The only available colour for the T-Shirt that we will be giving out is in White with the exact same letters (design) in Black! – Basically just the opposite of what you see in the above picture:)

How to get it?

Simply copy the below questionnaires and send it in an email to us at: thedrinkingmarket@gmail.com

Qn1. How do you get to know of The Drinking Market?

Qn2. What do you love about the current content of The Drinking Market?

Qn3. What do you like to hear or see in the future post in The Drinking Market?

We’ll love to hear from you soon!

4th South East Asia Best Sommelier Competition-Results!!

Lining in formation like a platoon of trained soldiers, the finalist stood together for a final group photo before the competition began.

Soon… the time was up, it was the moment of truth. Three stations made up of panels from the food and beverage industry, the top 3 finalist were put into a series of test hosted individually by a whole panel of judges who presented the questions to them from their table.

Table 1: Hosted by Mr. Yohann Jousselin, M.S. – Master Sommelier

Table 2: Hosted by Mr. Abdul Hafid, Director of F&B, Traders Hotel

Table 3: Hosted by Mr. Frank Kammer, M.S. – Master Sommelier

The finalist were put to a series of test of which Table 1 focused on asking questions about Aperitif and Sparkling wines. Table 2, hosted by Mr. Hafid was focusing more on Food and Wine Pairing and Wine List correction. The participants basically had to look through a wine list with errors and figure it out before telling the panel their answers. Apart from that, they were given a set of menu to pair two wines of which one had to be a New World Wine and the other, a Old World.

On the third table which was hosted by M.S. Frank, the finalist had to do a series of table service such as; opening a bottle of “89′ Mouton Rothschild” – obviously it is not! and doing a series of blind tasting. Tricks and situations such as shaking the “89′ Mouton” which was said to have been standing in the cellar for a night makes it tougher for the participants to apprehend the situation recovery on the spot.

Definitely not an easy competition to stand out from, especially when you are in a “hall of anxious eyes” looking at you perform your thing on the stage. If you can’t pass your personal round of stage fright, you probably would have lost the first half of the game.

All in all, what M.S. Frank said was really true and i second that. “whoever is here today, standing on the stage is already a winner”.

After a whole series of test which started as early as 8am in the morning, the winner was announced!

Mr. Han Yew Kong (Malaysia), a current Sommelier at the Osteria Mozza by Mario Batali in Marina Bay Sand won the title of the 4th South East Asia Best Sommelier Competition 2013.

On behalf of TDM and the trade, we wish him all the best and to the rest of the participants, because you took a step to realize your dream, you too are winners in our field of wine people! Your professionalism, enthusiasm and strive for success is clearly visible in all of our eyes! Cheers to that and All the best to all of you!!

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Michelangelos – My Oh My!

Back in 2007/08, with a driving passion and a thought of learning from (probably) the best restaurant group… I started my career as a wine waiter in Zambuca(then), a brand under the Michelangelo’s Group.

My first time, fresh out of school with no prior knowledge except for everything that was stated in a book and a few months of service training in school, i was put to serve the Mr. and Mrs. Whos’ who.

Thankfully, with experienced sommeliers such as Ian (currently in Straits Wine) and Janice (i don’t know where she is), i was taught the art of restaurant service while mastering the flawless skills of decanting a wine. Years passed, i still remember how strict the focus was on the food quality by Chef Angelo and the “picky” service standards set by the then… Maitre’d of Zambuca Restaurant.

In 2010, i completed by National Service, went into Les Amis, only to know that both Ian and Janice are no longer with Michelangelo’s , in fact, Zambuca is no longer part of the group anymore!

Enough of the introduction of my experience with the group, what i was trying to emphasize is:

  1. Michelangelo’s Service Standards were good
  2. Michelangelo’s Wine Service was one of the best
  3. Michelangelo’s focus on placing the best and freshest food on the table was always met!

Yesterday, my friends and i were out for dinner, we decided to visit Michelangelo’s at Chip Bee Gardens, WE REGRETTED! Why?

  1. I wasn’t allowed to change my pasta to Tortellini, because apparently the cheese wasn’t suitable for the seafood?! – that is after i said that i don’t mind and offered to top-up to whatever price they wanted, just to have my tortellini!!! – check out Pasta Fresca, they do.
  2. Ice water was served (plus point), but the service staff conveniently forgot to fill my girlfriend’s and my cup
  3. We ordered a bottle of Prosecco, waited 20minutes for the Prosecco to arrive, waiter poured, i knew by the amount he poured into the each glass, there wouldn’t be enough for the 6th glass. True enough, my friend’s glass was only half-filled. GUESS WHAT?! He walked away with the flute, came back with a full glass?! HOW DID THAT HAPPEN??????
  4. Bread arrived, with olive oil, vinaigrette and hummus that was to go with our bread. Now, these were all placed into a common ramekin (divided by 3 sides for each condiment), that’s fine. But, the cutleries on our table included 2 x fork (appetiser & main), one appetiser knife and one dinner spoon. HOW on earth am going to use my dinner spoon to scoop-up my portion of olive oil and vinaigrette so that i will not “dirty” the common portion when the ramekin used was so small?! The dinner spoon can’t even fit into it! – Yes, we eventually asked for an extra teaspoon.
  5. Food finally came… Appetisers were fair, there came my main! With much anticipation, i wanted to dig into it so quickly! Presentation was nice with a parchment paper wrapping the whole pasta, and at the very moment the waiter cut through the parchment paper aromas of fresh seafood lingers all around you, making your appetite grow by a 150%!!! So i dug into it! Guess what, my FIRST thought was to taste the Slipper Lobster, I REGRETTED! The texture was powdery and had this stinky smell! FML
  6. If you think that’s all?! NO!!
  7. We wanted to order desserts after our dinner, only to realise that the kitchen is already closed for the night?! WHAT???? The waiters or perhaps the MANAGER didn’t even bother to ask for last orders???
  8. Now… that’s not all… well, since the kitchen is close, perhaps we could have some tea to digest our food/ alcohol before we leave… I think you would have already made your guess on what i’m gonna say next? Yes, you’re right! – Counter CLOSED for the night, no teas as well!

My good Lord! What is wrong with them??? I was utterly disappointed with the kind of standards they have now! Coming from a person that used to work for them, i am very sure i will NOT put my experience working at Michelangelo’s into my resume!

Nevertheless, the TWO nice thing they did was to offer me a free Tiramisu dessert for my birthday and a picture that they took and printed immediately for me. – for that, Thank you.

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How was your Experience there?

Collaborating with a Luxury Yacht Firm in Singapore

I’m so excited!

TDM-Asia is currently in talks with a luxury travel yacht firm in Singapore!

TDMers! Get ready for the HIGH LIFE!

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