Tampilkan postingan dengan label Singapore. Tampilkan semua postingan
Tampilkan postingan dengan label Singapore. Tampilkan semua postingan

Senin, 19 Agustus 2013

The "My Tribute" Glenfarclas 1968 by Luc Timmermans @ Auld Alliance, Singapore

It was Luc's 40th birthday which he received a big surprise gift from George Grant of Glenfarclas. When he opened the box, to his delight it held 40 casks samples of the Glenfarclas 1968 from 40 different casks! George even promised him that as long as he still has the casks, the bottles are refillable for life. Now that's what I called a birthday gift!

In that pile of samples, Luc discovered cask #699 which he bought the cask and bottled it for the Lindores Whisky Society in 2009. That was not his first cask of 1968 because his first bottling of this vintage was a cask of #688 in 2004 which was called “Glenfarclas for Friends edition No 1”. He continues to bottle some of the very best 1968 casks from Glenfarclas for the past few years and sadly, this "My Tribute" Glenfarclas 1968 from cask #5241 is his very last and it yielded 175 bottles only.

The year 1968 has a special place in Luc's heart, not because it's his year of birth but also in that particular year, Glenfarclas began to market its own single malt and built stocks for the future instead of selling its whisky for blending. Luc's passion for the whisky can be seen and tasted from all the casks he has bought and bottled. From his first cask of Glenfarclas 1968 to his last cask, he spent a total of 8 years nosing, tasting and comparing all the casks samples of the mythical 1968 vintage. Luc Timmermans is considered the most devoted collector of historical and vintage bottles of Glenfarclas which led to his title as Mr. Glenfarclas.  And in 2005 he was also nominated Honorary Member of the Grand Order of Glenfarclas.
 
Such dedication to a passion called whisky led him to Singapore recently on August 7th to host a "My Tribute" evening at Auld Alliance where he presented and conducted a whisky tasting together with Ian McWilliam for the guests whom have purchased his "My Tribute" Glenfarclas 1968 package.


The package includes a handmade wooden presentation box with two crystal Glencairns, a bung, a ‘My Tribute’ book and a copy of the Glenfarclas history written by Ian Buxton. All these for a whopping price of SGD$3500 and there are already 24 sets sold in Singapore. 

 I'm so happy that I could join my partner at his second "My Tribute" dinner in Singapore as the 1st one was already held in Belgium last year. It was a very joyful moment to see the guests approving and appreciating the whisky that was specially chosen by Luc for his last bottling of Glenfarclas 1968.

On that night, we had a tasting of 4 different bottlings of Glenfarclas including the "My Tribute" bottle of course. First we started with some canapes before having our first dram of Glenfarclas 175 which is a limited edition bottle to commemorate 175th anniversary of the distillery in 2011. This is a very special and yet complicated bottle because it contains casks from six different decades, with the oldest cask being from 1952. The one we had was from the first batch and the second batch has also been released.

It was very nice of Ian to bring along a surprise bottle for us to sample. It was a Glenfarclas 25yo Quarter Casks which is a special bottling taken from ten of the last remaining quarter casks at Glenfarclas. The youngest of these whisky is 25 years old, with the entire maturation having taken place in the smaller sized casksand it gives greater wood contact and thus even more complexity and richness than the core 25 year old bottling. After that we continued with a 40yo Glenfarclas before moving to the highlight of the night.


I love the Glenfarclas 1968 "My Tribute" very much but a little less than my love for my partner (ahem... ahem...). Luc, if you're reading this, you have to give me a kiss! Back to the whisky, it was a rather complex whisky with layers of notes. On the nose, it was elegant with hints of fruits, oak spices and sherry. The first sip was truly exceptional although with a high alcohol content of 54.4%. I tasted ripe apricots, raisins and figs, it was also interwoven with a soft smoke, nutmeg and spices. It's a very fine sherried whisky indeed. With a drop of water, the whisky opens up and it makes it so much easier to drink because I was overwhelmed with the high alcohol content. A true craftsmanship of fine whisky from Glenfarclas.


Wayne, Ian McWilliam, Luc Timmermans & Emmanuel Dron. 
That's a nice kilt!!!

Even when there are guests whom are late, Luc still did an explanation about the whisky in detail with a personal touch. He loves sharing his knowledge and passion for whisky which he has influenced many people in his life to start appreciating fine whisky. To this date, he holds a whisky collection of over 4000 bottles and I am very privileged to have access to that cellar. After dinner in the evenings, I would go to the cellar and come up with two drams in my hands. I handed him the glasses and then I made him guess the whisky I poured. It was really fun to share the same passion with someone you love so much.

Together, we travel and share the good drams with whisky enthusiasts from all over the world. The next "My Tribute" will be held in Taipei on 22nd October and another dinner in Paris in December. If you're interested to attend any of these dinners, feel free to get more info at this website.

Kamis, 16 Mei 2013

A Gastronomic Experience at Ginza Sushi Ichi @ Scotts Square Singapore

 

I was introduced to yet another Japanese gem by one of my friends when I was in Singapore with my partner in a form of a fine-dining establishment in Scotts Square which is an exact replica of its highly successful 1-Michelin-Star restaurant in Ginza, Tokyo. And this outlet is the first in Singapore to offer an exquisite degustation menu featuring top-tier Kyoto Kaiseki Riyori which is complemented with premium sushi selection. The restaurant also boasts good relations with its distributors that supply fresh and quality produce which is captured at the first auction daily at the Tsukiji Market with a four times a week delivery to Singapore.

The restaurant is small, with just a seating capacity of 24 with a private room that sits 8 people with its own L-shaped counter mae of Hinoki wood. The whole restaurant is very sleek and zen-like.

  Vinegar Mozuku Seaweed with Rice Pops and Shoyu
A dark brown seaweed usually served with rice vinegar in Spring eaten as an appetiser. Very refreshing and light with a jelly-like texture.

Chawanmushi
This is one of the best chawanmushi I've savoured. It's not the ordinary one but this has hairy crab and chopped okra topped with Shiso (perilla) flowers. So smooth and delicious.


Wayne was so nice to bring along three wonderful bottles of fine sake for lunch apart from the Yebisu beer we had as aperitif.

2001 & 2006 Isojima Daiginjo
2001 Hinokishi


 Kampachi (Amber Jack)
Served with crunchy wakame seaweed and ultra thin slices potato stem.

Thick Sashimi Scallop slices that is springy and fresh.
Best eaten with some fresh hand grated wasabi!

I like that there is interaction with the sushi chef at the sushi counter seating. Chef Ohno is really friendly and funny too. Throughout the meal, he explained every ingredient and also how we should eat the dish like which sauce to complement. I also enjoyed watching him prepare each sashimi platter and sushi so meticulously and so skillfully. His knife is like his best friend and he's darn good at slicing!!

Japanese Sea Perch (also known as Suzuki) served with Daikon (white radish), ponzu sauce and grated pink ginger. Then Chef Ohno peeled some succulent Japanese Imperial prawns and made us a delicious Kuruma Ebi sushi.


In between sushi dishes, we were served a nicely presented plate of Grilled Seabass served with fried taro and green asparagus with sesame seeds. On the right side, there's Kuruma ebi served two ways, egg plant and broad beans. We had to eat it from left to right.

The selections of sushi that the chef prepared for us was just "oishi!" There's Shima, Akami Tuna (with a little yuzu underneath for that lifting taste), Shimofuri (the prized tuna belly parcel between the chutoro and the otoro), Kisu (Japanese whiting), Kashugo Tai (Sakura River baby snapper) and Ika (squid) sushi. The ratio of rice to fish is perfect!

Mini Chirashi with Cod Roe
Beautiful presentation and delicious too!

Tuna Roll and Ume Roll

Dessert consists of a scoop of sorbet, fruits with jelly and Physalis.

The lunch took about 2.5 to 3 hours and patience is the key to enjoying an Omakase lunch menu. They have 4 lunch menus to chose from starting from Ume (4-course) S$60, Tsubaki S$110, Sakura S$170 and Omakase S$250 a person. We had a customised menu where our friend did the selection of dishes and the chef recommends his seasonal dishes as well. Dinner starts from S$210 to S$450 which was even more expensive than Waku Ghin. Their wine menu is very impressive too with famous labels of bordeaux and burgundy.


All of us had such a wonderful time indulging at Ginza Sushi Ichi thanks to the hospitality of Wayne. Since I didn't pay for the bill, I really have no idea how much it costs! All ladies with the chef and all men with a lady staff. How balanced!

Ginza Sushi Ichi
Scotts Square  (next to Hyatt Hotel)
No.6 Scotts Road, #02-02, Singapore 228209
Tel: +65 6299 0014

Lunch: 12.30pm – 3pm on Tuesday only / 12noon – 3pm from Wed-Sun (Last Order @ 2pm)
Dinner: 6.00pm – 10.30pm (Last Order @ 9.30pm)
(Closed on Mondays)












Kamis, 09 Mei 2013

Blown Away at Waku Ghin @ Marina Bay Sands Singapore

One of the restaurants that topped my chart of places to dine in Singapore is Waku Ghin at Marina Bay Sands. My first experience at Waku Ghin, the only establishment by Chef Tetsuya Wakuda outside his world-famous Sydney restaurant on Kent St. was so impressive that I subsequently tried to make a reservation at this restaurant several times and eventually the day has come for me to finally experience a complete dinner there last week.

Beware of a long post ahead with many many pictures....


The reception area is also a bar where guests can have pre dinner drinks here before being ushered into the several dining rooms in the restaurant.


These photos are taken during the media invitation at MBS a year ago. Clockwise from top left: 1. A simple yet cosy dining room with a Teppanyaki grill. 2. An asymmetrical hallway leading to the dining rooms and the drawing room. 3. An-inch-thick wines and sake list to satisfy any connoisseurs. 4. The drawing room where the guests would be having their desserts and coffee or even a one-for-the-road before leaving the restaurant.


Hold on to your seats as you'll be blown away with the dining experience at Waku Ghin from the moment you sauntered into the dining room and till the last step you take out of those glass doors. The impeccable service from the serving staff right to the cooking showcase by the chefs are just amazing! Firstly, one of the staff will bring out a tray of fresh seafood which would be served on that evening and they will ask you if you are allergic to any of these ingredients. I eat everything!!!

There will be another staff pouring your choice of water and then you can order your choice of bottle. A sommelier then will serve you the wine/bottle of your choice in a very professional manner. Obviously for me, pictures are obligatory and I took all these photos with my humble iPhone 5. Thus please forgive the quality of the pictures on this post.


It's a celebration of my retirement from employment and also Thomas' first trip to Asia. Of course it has to be nothing less than a Salon 1997 (S$700+) for such a special occasion. My partner and I shared so many of our fond memories with Salon and thus it's our official celebratory champagne. Such a champagne is suitable to be served in wine glasses as the fine bubbles would soften and it could be sipped like a burgundy. The reason why I love this Salon is that the acidity and minerality is very refined, the bubbles are so delicate, it's zesty with hints of grapefruit but it's not too complex and it has a lingering finish.

Kobujime of Sayori with Nanohana and Japanese Strawberry
Made with diced strawberries and pomegranate which gives it an extra crunch texture and the slices of sayori (garfish) was delicate and mild in taste. A fresh and zesty combination that went really well with the champagne.

Marinated Botan Shrimp with Sea Urchin and Oscietra Caviar
Absolutely delicious and I love the crawling seaweed that is crunchy and chewy which decorated the dish. Try not to break the mother of pearl spoon.


Slow-cooked Tasmanian Petuna Ocean Trout with witlof and yuzu
This is something my partner and Thomas would be familiar with. The witlof are also known as Belgian endive and I have had lots of it during my last trip to Antwerpen last month. The Petuna Ocean trout tasted better than salmon due to the firmess of the fless, luscious marbling of the fats and a nice flavour.

The next dish is a very interesting dish which looked to me like a giant mussel. These are actually fresh abalones from Australia. You can still see them alive and breathing as the Chef Kok Hong placed them onto the hot teppanyaki grill. It's seared with grapeseed oil and served with a very nice refreshing soup base made from tomatoes, basil and rocket leaves and fregola which is a type of pasta from Sardinia almost similar to the Israeli's couscous.

Australian Abalone with Fregola and Tomato
I love the chewy yet tender texture of the fresh abalone as compared to the numerous dried abalones I've had at the chinese restaurants. If you would have tried this fresh abalone prepared in such a refreshing way, you would have looked at abalone in a different light. It almost had a texture like squids.

Braised Canadian Lobster with Tarragon
The secret lies in the art of cooking where it is cooked at a low temperature of 60°C in a copper pot to seal the juice in the lobster and then slowly bringing up the temperature again and showered with paprika, garlic mayonnaise, butter and tarragon sauce. It was indeed tasty, succulent and the sauce was not too rich.

From the recommendation of the sommelier, we ordered a bottle of the Waku Ghin exclusive label sake -Isojiman Junmai Daiginjo M byIsojiman Shuzo Corporation (S$500+) was indeed an impressive fine sake with underlying fine notes of rice and subtle sweet notes. What a great sake!

Charcoal-grilled Fillet of Tasmanian Grass Fed Beef with Tetsuya's Wasabi Mustard
The tenderloin from Cape Grim is charcoal-grilled at 600-700°C and thus sealing the meat and keeping it's moisture in the meat with a nice char-grilled outer layer. The meat was not cold at all and remained almost rare in the middle.


Japanese Ohmi Wagyu
The "Japan top three Wagyu" are Matsusaka Ushi, Kobe Beef, and Ohmi Beef cattle raised in the Kansai region of Japan. It's a full blood wagyu raised in the Shiga Perfecture with extreme care in environment and water. It's also one of the meat with such a nice fat viscosity and you can just admire its beautiful marbling. The best way to taste them is to have them lightly seared and it goes really well with the freshy made wasabi. I would have thought the meat would taste fatty but it doesn't at all. Such a tender slice that melts in the mouth.


Consomme with Rice and Snapper
How could one made such a nice combination with such simple ingredients?!! I almost wanted a second helping as it is so much like a comfort food for me! Aromatic and flavourful chicken stock soup.

Somen with Myoga and Junsai
This is a Japanese version of hand-pulled noodles made of wheat. It's cold and soup has hints of shiso and ginger.

Then Chef Kok Hong brewed us some fine green tea from Kyoto called Gyokuro. These variety of tea leaves are harvested in 2-3 weeks and they are still very young. There's no roasting and fermentation  and are picked by hands. The way to brew them is to keep the water temperature at about 40-50°C resulting is a very nice fragrant green tea drank in a room temperature.

After that, we adjourned to the drawing room where desserts are served and we can also have a coffee before we break the bank and pay the bill.



1.Salad of Raspberry with Wasabi and Granita of Honey and Vinegar

2.Chocolate Mousse Cake with Vanilla and Macadamia



Thomas, Chef Sia Kok Hong, Me and Luc

This is one of the best if not the finest restaurant that I have been too judging from the stellar experience I had here. Chef Kok Hong, the chef de partie under the guidance of Tetsuya is one of the shining stars of the restaurant as he made our dinner so enjoyable. The dinner is never boring as the chef is always interacting with his guests and we are also able to ask them questions about the food. Chef Kok Hong hailed from Malacca and he is certainly a man of extreme tidiness and cleanliness which is evident from his constant cleaning of the stainless steel teppanyaki grill eliminating even a speck of dust as he cooks.

At around S$400 a person for a 10 course degustation menu, it's certainly a very expensive affair. However, if you really want to impress and have the best dining experience, you can certainly consider Waku Ghin, listed as the 39th of the World's 50 Best Restaurants in 2012.


Waku Ghin
10 Bayfront Avenue
#02-02 The Shoppes at Marina Bay Sands
Tel: +65-66888507