Haze in Singapore and Malaysia - RT/ WW

Our World Tuesday

I was shocked when a couple of friends messaged me that Singapore National Environment Agency's three-hour Pollutant Standard Index (PSI) reading hit a record 400 on 20 June 2013. I was on a scheduled trip to Shenzhen and was fortunate to enjoy clear blue skies during that weekend.

The smoke from fires on the island of Sumatra, caused by "slash and burn" farming on or near vast palm oil plantations, has drifted across to Malaysia in recent days.

I tried to contact suppliers of N95 masks and air purifiers in Shenzhen but unfortunately, many factories were not opened on weekends.

Glad that I was able to purchase 10 pieces of N95 masks (S$27.50) at Guardian Pharmacy, Changi Airport as soon as I landed. The next day I bought enough masks for my extended family and help some Malaysian friends and relatives buy some too. NTUC sells 10 for S$22.50, the face masks are affordably priced to curb profiteering and to set benchmark prices.

One kind friend sold me a much sought-after air purifier  

N95 masks should be bought only when needed so that everyone who needs a face mask may be able to have one. Most of us don't need to use masks, unless we have medical conditions like asthma, or have to do strenuous work outdoors. Wearing a mask is recommended only when the PSI hits very unhealthy ranges (PSI > 200) and when prolonged and strenuous outdoor activity is unavoidable. If the PSI is above 300, you should minimize all outdoor exposure and wear an N95 mask if outdoor activity is unavoidable.

There are enough masks so please do not panic buy or hoard. Look out for one another, especially elderly Singaporeans and young kids. If any of them have respiratory problems, bring them to the clinic immediately.

The haze may have temporarily shifted up north due to a change of wind directions, I immediately went  shopping to stock up on fruits, vegetables, herbal soup packs and ingredients for cooling beverages. Surprised to find empty shelves when I wanted to buy green beans, barley and rock sugar.

Drinking green bean soup (绿豆汤) would help dispel internal heat, clear away toxins, promote urination and relieve hot weather ailments and rashes. Green beans are super-nutritious beans rich in protein, fibre, carbohydrates, calcium, phosphorus, iron, and vitamins.

So grateful that some friends are so kind to share their green beans, barley and rock sugar with me when they read my FB post.  :)

PSI Hit 152 As Haze Worsens in Singapore

Our World Tuesday

Incredible! Haze hit unhealthy level in Singapore. A high PSI reading of 152 was issued at 9 pm.   A PSI reading of 51-100 is "moderate" and 101-200 "unhealthy" range.

Children, the elderly and those with heart or lung diseases are advised to reduce prolonged or heavy outdoor activities in view of the haze. I should also limit prolonged or heavy outdoor activities. -_-

With some 138 hotspots detected over Sumatra, the hazy conditions are expected to persist for the next few days. I am worried as a couple of my students are suffering from asthma.

This haze problem is causing widespread health problems and would probably cost the regional economy billions of dollars as a result of business and air transport disruptions. -_-

空气污染指数惡化, 处于不健康水平。空氣污染指數更突破152!!

L'Atelier Singapour de Joël Robuchon - RT/WW

Our World Tuesday

As part of my RWS Invite Membership, I chose the dining option as hubby did not want the tickets to Universal Studios. -_-

I celebrated my birthday at L'Atelier Singapour de Joël Robuchon, a casual dining French restaurant opened in Singapore by well known French chef Joël Robuchon. He was the youngest chef ever at 38 years old to receive three Michelin stars for his first restaurant Jamin and being crowned Chef of the Century by the prestigious Guide Gault Millau. He has collected 26 Michelin stars worldwide for all his restaurants with 21 restaurants spanning 10 countries globally.

The restaurant is stylishly decorated in funky black and red. The service staff seated us at the counter table facing the kitchen so we could witness the chefs create, prepare and cook innovative dishes right before us.

Foie gras custard with red Porto wine and Parmesan foam

A delectable foie gras infused custard arrived with a basket of warm bread which was a promising start. It was delicious, we wish they had served a bigger portion :P

Veal carpaccio topped with a tuna sauce and served with crispy hearts of romaine

This is an elegant course with a savoury tuna sauce. The pretty pinkish meat was so tender. I cleaned up the plate spreading the yummy tuna sauce on crispy hard rolls. :P  

Sauteed John Dory, cilantro, green curry sauce

This green curry was not spicy at all. It was too diluted for my taste. The amazing sushi rice cubes gave me an idea, it would be fun to serve to my party guests.

French-style skirt steak with shallots confit

Although the food portions were small, I was beginning to feel full at this stage. The Angus steak was great. As hubby doesn't eat beef, the chef cooked a special dish of codfish for him. 

 L'Atelier de Joël Robuchon's fabulously yummy mashed potato

I absolutely fell in love with L'Atelier Singapour de Joël Robuchon's signature mashed potato!  It is rich and silky,  easily the finest I have ever eaten. I could eat this on its own, it's pure bliss on the tongue. My dear friend PY, who is looking for the most delicious mashed potato in Singapore, would love this. :)

Dessert was a creamy Araguani chocolate with cacao sorbert and oreo cookie, followed by our preferred hot beverage.

It was a fantastic meal that held many surprises for us. I would recommend this place to friends who do not mind paying for tasty innovative dishes. :)

L'Atelier Singapour de Joël Robuchon
Hotel Michael Level 1, 101/103 Resorts World Sentosa | 8 Sentosa Gateway, Sentosa Island

World Summit Gourmet Launches Inaugural Youth Chefs' Day - RT

Peter A Knipp, CEO of Peter Knipp Holdings Pte Ltd, the organiser of the award-winning World Gourmet Summit

Our World Tuesday

Today the World Summit Gourmet launches the inaugural Youth Chefs' Day, presented by Meat & Livestock Australia. Together with close to 300 F&B students (aged 15 to 25 years) from 5 leading Singapore culinary and tertiary institutions, I had the rare opportunity to pick up tricks of the trade from the world's best culinary experts.

Mr Ernst Huber, Awards Of Excellence 2013 Déliciae Lifetime Achievement Award winner

Mr Ernst Huber (age 65, Chairman of Huber's Butchery), shared his expertise on the Art of Butchery. He demonstrated how to make South German Sausages and an impressive Pork Belly Roll with sausage stuffing.

During coffee break, I had a chat with this passionate and inspiring gentleman. He then invited me to visit his butchery. Yay!

Executive Chef David Senia (Capella Singapore) is such a humorous and fun guy. The audience adore him as he kept them awake with his jokes. haha....

He demonstrated 3 cheese dishes which seemed easy to prepare. One recipe calls for goat cheese which I would like to taste for the first time.

Spain’s finest pastry chefs, Paco & Jacob Torreblanca

Paco Torreblanca - Best Master Pastry Chef of Spain (1988), Best Maser Pastry Chef of Europe (1990)

Having cooked for the Royalties of Spain, this father and son team shared their insights into the Evolution of the Patissier’s role in the Kitchen. Watching a video of their amazing creations, the audience's questions came thick and fast.

Executive Chef Jimi Tegerdine (age 30  years), LeVel 33

Executive Chef Jimi Tegerdine's seafood dishes consisting lobsters and prawns attracted a lot of attention. :P Unfortunately I didn't get a chance to try them. 

Jimi's from UK but he speaks with an Australian accent because he lived there for 8 years. During those years, he also picked up Japanese cooking.    

Three-Michelin-starred French Chef Yannick Alléno talked about The World of Flavours and Tastes, sharing his techniques to achieve the best cuisine.

Mr Olivier Bendel (CEO of Déliciae Hospitality Management) owns and manages eight concept restaurants in Singapore : L’Entrecôte, Sabio, 83, Forlino, Le Petit Cancale, &MADE by Bruno Ménard, La Cantine by Bruno Ménard and Sabio by the Sea. Olivier shared his journey to success.

Home grown talents Janice Wong (2am:lab,  Awards Of Excellence 2013 Classic Fine Foods Pastry Chef Of the Year) and Daniel Sia (The Disgruntled Chef) demonstrated an innovative dish of sweet and savoury dessert using vegetables.

Executive Chef Edmund Toh, President of Singapore Chefs Association taught us a basic Thai dressing which can be used  to create several dishes.  

I spent an interesting and fruitful day at the event. The speakers generously shared their knowledge with us. I skipped coffee breaks to pick the brains of these professionals and was reluctant to leave when it ended.   

Qingming Festival, Tomb-Sweeping Day - RT/WW

paper roast meats 

Our World Tuesday

It's the annual Qingming Festival (清明节), commonly called 'tomb-sweeping day' because people head to the cemeteries to clean tombs and give offerings.

Our family members, young and old performed the usual rituals which include pulling out weeds around the tomb, cleaning the headstone and replacing wilted or dead flowers with fresh ones. We also offered food, burnt incense and paper offerings.

 

paper sharks fin soup and abalone

The week before the tomb sweeping day, I accompanied my Dad and an uncle to buy some paper offerings for our ancestors. These would be burnt to ensure that the spirit of the deceased will have lots of wealth and good things in the afterlife.

I was amazed at the latest variety of paper-made goods available for the deceased at this speciality store.  The offerings have gone 'atas' (high-class)! Many of them are world famous luxury brands which the deceased might never afford to own when they were alive. :P

paper notebook

Dad had ordered another pair of paper dolls which would be burnt and sent to my grandparents to take care of their needs. 8 helpers!! I hope my grandparents can handle so many extra hands. Their 'double-storey house' is beginning to look cramped with so many occupants. :P

paper iPad

My uncle tried to convince us to get a bigger paper house next year. More ageing relatives might 'go down' to join my grandparents any time. It is also cheaper to buy now as prices of made-to-order paper houses are raising every year. -_-'"

I was fascinated with the paper offerings of iPads or iMacs but I did not buy any. To my horror, my uncle bought them an 'iPhone'. I told him to give his contact number to my grandparents and NOT to offer mine. Gosh, if there is afterlife, it is going to be scary.

Martell Cognac Pairing Tasting at Stellar - RT/WW

Our World Tuesday

Kobe C rib of beef smoked and slow cooked over the wood coals,

Short rib hash, tarragon baby vegetables and morel sauce

paired with

"1st and Last"

Martell Cordon Bleu, Zen Green Tea liquor,

cardamon syrup and cinnamon stick

S$95++ 
My Personal Favourite Pair. I could have "1st and Last" nightly before I sleep :)  

Martell and Stellar invited me to a tasting of a new cognac pairing menu available exclusively at Stellar for the month of March and the promotion has been extend to 14th April 2013. The fine dining restaurant on the 62nd floor was packed with diners.

Our group had a window view of the bustling city down below. Once everybody was seated, a complimentary bread basket with its pairing dips and sauces was served. My personal favourite dip was the savoury codfish brandade, the smokey eggplant puree was an interesting touch.

I have always considered the cognac as an "Uncle's drink" (for matured drinkers) and also to be consumed after a good dinner. I truly looked forward to a great dining experience.

Listed is the Pairing with Martell menu :

"Duck and its Nest" (Awesome)

Pan-fried foie gras in a semolina crust

Duck rillettes and arfait, corn pancake and quince compote

paired with

"Inside the Rocks"

Martell Cordon Bleu, Cherry Brandy,

Dry Orange, Molasses Syrup and Parsley

S$48++

Classic Lobster Bisque, leek fondue and seared scallop ravioli

paired with

"Erlinda 1942"

Martell Cordon Bleu, Star Anise, Champagne, St Germain,

Creme De Cassia, Rose water and Lemon Juice

S$40++

1-Caramel 'Dessert Experience'

Baked Alaska with strawberry ice-cream and warm chocolate brownie,

Valhona chocolate praline 'bomb' with berry compote

Vanilla creme brulee with dulce leche ice-cream (Awesome)

paired with

"El Favorito"

Martell Cordon Bleu, Vanilla ice-cream half scoop,

Mascarpone Cheese and White Cacao 

S$40++

Mid-way through lunch, Executive Chef Christopher Millar who was on leave stopped by the restaurant to say 'Hi' to us. He shared with us that planning the cognac pairing menu was a tough challenge for him and his team.

I was delighted by a dining experience with signature Stellar dishes paired with specially-created Martell cognac cocktails. Alas, in my moment of excitement meeting the famous chef, I forgot to take a photo with Chef Millar -_-

Martell Cognac Pairing Menu
14th April 2013
Stellar @ 1-Altitude
1 Raffles Place, Level 62 OUB Centre
Tel: +65 6438 0410