Tag Archives: France

The Drinking Market have a physical location now!

TDM LOGO

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)

 

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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

First Class & Business Class Onboard Lounge(5)

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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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

 

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Wine Dinner @ Skyve tonight!

Wine Dinner @ Skyve tonight!

See you there!!

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 1976E-mail:enquiry@skyve.sg

TDM-ASIA makes your trip PAID for!

Seen that? Yes, it’s all true! TDM-ASIA alongside WorldVentures and Rovia, an award winning travel agent is bringing you to travel to be paid!

Let’s see what has ROVIA achieved, just in 2012!

  • Honoured with the Golden Apple. Premier Apple and Platinum Apple award for exceptional quality & service
  • Recognised by TRAVEL WEEKLY in 2012 with a GOLD Megellan Award for best community involvement programme
  • Recognised by TRAVEL WEEKLY in 2012 with a SILVER Megellan Award for best travel guides, ratings & reviews

Unheard of? You’ve seen the video, by now you would have realised how many people in the WORLD, yes WORLD have joined us in this PAID to TRAVEL lifestyle programme!

Interested to join us in this journey of travelling to be paid?

Don’t hurry to do it! Like all businesses, there’s always a term and condition. Let’s meet-up over SKYPE, VIBER, FACE-to-FACE, whatever! I just want you to know the whole idea of TDM-ASIA & WV!

Before you leave, let’s see another video of what some others are doing NOW!

CLICK on the PHOTO to view!

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Now, what’s your idea of fun? If you’re a self-confessed travel fanatic, LIKE ME, fill up the form at the bottom of this page and let’s keep in contact.

But… If you’re certain of joining the team of travellers, sign-up NOW !

 

Celebrate the love of food at the inaugural RWS Food Affair this September

For the first time ever, six of RWS’s celebrity chefs have come together to create a six-course dinner in a magnificent setting at the S.E.A. Aquarium’s Open Ocean habitat, home to more than 50,000 marine animals. 

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The Month of September seems to be the month for Foodies! In my previous post, i wrote about the Marina Bay Sands Hosting the Inaugural Sands for Singapore Festival in September and concurrently, the Resort World Sentosa is also back for some pumping actions in the kitchen!

*to view my entry on the Sands for Singapore Festival, click HERE

The six chefs, from the world’s most Michelin-starred chef Joël Robuchon to the first female Iron Chef of Iron Chef America fame Cat Cora, have each designed a course for this dinner.  From fine French haute-cuisine to authentic Cantonese soup, diners can feast on the best that RWS has to offer at one seating. In a unique setting like no other, diners will also be enthralled by the magnificent view of manta rays, leopard sharks and goliath groupers before them in the Open Ocean habitat.

Begin the exquisite dinner with Le Caviar Imperial by Joël Robuchon, followed by Steamed Marble Goby with Forest Mushroom sauce by Sam Leong, a nourishing soup of Double Boiled Cordyceps Flower with quail and conch meat by Chef Li Kwok Kwong, Salmon Roulade accompanied with sweet Hokkaido Scallop & Fried Octopus by Cat Cora, Beef Short Rib by Douglas Tay, and a sweet temptation of yuzu mango cremeux by Executive pastry chef Kenny Kong.

OH MY GOODNESS!! HOW CAN YOU MISS THIS!

RWS Celebrity Chefs Dinner

18 September, Wednesday @ the Ocean Gallery @ S.E.A. Aquarium

Six-course dinner at $288++ per person (includes free flow Ayala Brut Majeur NV champagne for pre dinner cocktails and freeflow Penfolds Bin 2 Shariaz Mouverdre and Penfolds Koonunga Hill Autumn Riesling for dinner)

Joël Robuchon Restaurant & L’Atelier de Joël Robuchon

From 14th to 22nd September, step into Joël Robuchon’s world and taste the best of French haute-cuisine. During this period, diners may also have the opportunity to meet the legendary chef as he makes his rounds at the restaurants.

Joël Robuchon Restaurant will introduce a ten-course Menu Degustation during the RWS Food Affair boasting exquisite dishes such as ‘Le Homard’ – roasted Lobster in black pepper ‘Malabar’ sauce – and ‘Le Bouef’ – Beef fillet in Rossini interpretation with Vintage Taylors Port and bitter salad sprouts.

At L’Atelier de Joël Robuchon, a new six-course Menu Decouverte showcasing dishes such as  ‘Le Crabe’ – seasonal crab meat on thin layers of turnip dressed with sweet and sour vinaigrette;  ‘Le Bar’ – Seared Sea Bass with braised Fennel ‘Provencal’ style; and ‘Le Sensation’ – a pretty and delicate dessert of creamy araguani chocolate with Cocoa Sorbet and Oreo cookie.

Ocean Restaurant by Cat Cora – At Ocean Restaurant by Cat Cora, a five-course set dinner will feature Iron Chef Cat Cora’s signature Mediterranean-Californian dishes such as Salmon, Scallop & Lobster accompanied with Cauliflower Puree; Sautéed Garden Peas & Shellfish Emulsion and Kurobuta Pork Belly and Fried Octopus with Sauerkraut Puree, Cabbage Roll and Spicy Mustard sauce.   During this period, diners may also catch a glimpse of the friendly chef who has starred in TV shows like Around the World in 80 Plates and The Next Iron Chef.

Osia – Helmed by Celebrity Chef Scott Webster and Chef de Cuisine Douglas Tay, Osia showcases contemporary western dishes characterized by the natural flavours and essence extracted from premium ingredients. For RWS Food Affair, award winning Chef de Cuisine Douglas Tay has set out to create a delectable menu with inspirations from Western Australia combined with Asian influences using fresh Australian produce.  For mains, choose to indulge in grilled sea perch with Sesame Ratte Potatoes or Tasmanian Milk Fed Lamb Short Loin and Rib with Swede Carrot Puree. Along with Chef Douglas’s keen emphasis on precision and meticulous cooking techniques, expect no less than a spectacular feast for both the eyes and palates.

Feng Shui Inn – The Man Han Quan Xi (满汉全席) was an imperial feast served only to emperors during the Qing Dynasty, with more than a hundred delicacies served over three days.   Dine like a king at the RWS Food Affair, as Chinese Head Chef Li Kwok Kwong and his team of chefs have taken inspiration from this imperial feast and recreated traditional dishes with a modern twist.  The six-course dinner menu will feature delicacies such as Double-Boiled “Changbai” Mountain Wild Ginseng with Farm Chicken and Braised Kurobuta Meat with Alaska Crab Claw.

Forest森 – Forest森 redefines the art of Chinese fine dining, with a western approach to the presentation of its dishes.  Local celebrity chef Sam Leong has created a six-course dinner featuring his signature innovative contemporary Chinese dishes such as Hot and Sour Seafood Broth with Hokkaido Sea-Urchin; slow-cooked Wagyu Beef Cheek with Spiced Cumin and Steamed New Zealand Cod with Yuzu Mushroom Sauce.  Sam Leong will also hold a special masterclass that comes with a four-course lunch.

Tangerine – At Tangerine, the spa café located at ESPA at RWS, husband-wife duo Sam and Forest Leong have combined efforts to create dishes using nutritious ingredients and healthy cooking methods without compromising on flavor.

For the RWS Food Affair, Tangerine will feature a lunch and dinner set featuring dishes like the fresh and healthy appetizer of Crisp Summer Green & Cress Salad dressed with Extra Virgin Coconut Vinaigrette, and Chef Forest’s Sous-Vide Salmon accompanied with Olive Dust and Confit Tomato and Green Pea Mash.

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