Spending money

Duck Confit Salad with Alba Truffle Shavings

It is inevitable, such is the court of public opinion, that words like “madness”, “obscene” and even “show-off” are used when we hear of someone spending $300 or more per person for a meal. Some would denigrate this as an arrogant gesture by the rich or even get worked up and angry for one reason or another.

I would recommend that they get angry over something else that really matters instead of at the way people who are lucky to have surplus disposable income spend their money. These people are paying for a memory, a superlative experience.

That experience may not be the same as what you seek but they suit others just fine. I have yet to hear someone sneer at a F1 fan for spending more than $1000 for a pit grandstand seat. Going to an expensive restaurant is no different.


Posted on 17th Sep 2013 in Food and Drink, Musings  |  2 comments

Convalescent Food and a recipe for a melty cheese bacon sandwich with roasted tomatoes on the vine

Convalescent Food

I recently lost the use of my right eye due to an infection. Don’t worry, it’s not permanent and I’m not trying to mindfuck you with a guilt-trip about how sight is important, about how people do not appreciate the gift of sight and how blind people will never enjoy the colors of the world. No, there’s Facebook for people like that.

No, this is about the food I ate while on the road to recovery and the people who fed me. And a melty cheese bacon sandwich recipe.

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Posted on 12th Sep 2013 in About, Food and Drink, Recipes  |  2 comments

Charolais Beef at Bar-Roque, Amara Hotel, Tanjong Pagar


I eat fairly little beef these days because I am bored with it. It’s either Wagyu this or Wagyu that or Angus this or Angus that. These days if you talk to me about marbling, grade, tenderness or “beefiness”, I get bored.

The problem I have with beef these days is an overabundance of labels and an absence of taste. While PR Drones will recite chapter and verse from carefully copied PR briefing notes filled with important-sounding technical terms, I find there is very little understanding and, worse, very little flavor.

This is why when Bar-Roque announced that their Charolais Beef has been cleared by Singapore’s AVA, I immediately made plans to have some.

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Posted on 5th Sep 2013 in Food and Drink, French, Meat, Singapore  |  8 comments

The Ate Group & Miele Announce Closure of The Miele Guide

The Ate Group & Miele Announce Closure of The Miele Guide
Plans already underway to launch new restaurant guide in more accessible formats

Singapore, 31st July 2013: Integrated communications company The Ate Group and the naming sponsor, German manufacturer of premium home appliances, Miele today announced the closure of The Miele Guide, Asia’s first authoritative and independent guide to the region’s best restaurants.

The Miele Guide was launched in Singapore in 2008 and was the first to take an regional perspective in recognising the excellence of Asia’s dining scene, providing both useful guidelines to foodies on where to eat as well as playing a major role in raising international awareness of the best dining establishments in Asia.

Each of the 500 restaurants in the guide is selected after a rigorous voting process involving input from food and beverage professionals, food writers, restaurant critics and most importantly, the public. Every year, the ranked list of Asia’s Top 20 is unveiled to great anticipation, acknowledging the trailblazing culinary achievements of the region’s best chefs.

“We are very proud of what has been achieved with The Miele Guide over the past five years but feel that now is the right time to stop and assess where we might take the guide in the future,” says Vetri Mayandi, Managing Director of the Ate Group. “Awareness of Asia’s vibrant culinary scene has grown significantly over the last five years as have the methods used by diners to gather information on their favourite restaurants. As the publishing world becomes increasingly digitised, it’s important that we recognise this shift and look to embrace this new technology to perhaps produce a guide which is more accessible and has a higher level of direct engagement with diners.”

Commenting on the closure, Tan Su-Lyn, Co-Founder and Executive Director of The Ate Group and Co-Founder of The Miele Guide said, “We are proud to have created a platform for giving Asia’s top chefs and restaurateurs the recognition they so richly deserve. We want to extend our heartfelt thanks to Miele Singapore, the chefs, restaurateurs, hoteliers, journalists, critics, industry professionals and voting public for their constant support. Because of their efforts, we were able to draw the attention of the rest of the world to the exceptional culinary talent in Asia.”

Furthermore, Angeline Yap, Managing Director, Miele Singapore remarked, “We thank and commend the Ate Group as well as the passionate individuals who contributed to the Miele Guide over the past five years. Miele, as the independent naming sponsor, is proud to have been associated with a publication that celebrates the best gastronomic experiences that thrive in this vibrant region. As a fervent supporter of the Asian culinary industry, Miele will continue to embark on independent activities that further advocate our enduring support of both pioneering and emerging culinary talents; we are proud to build upon our long-term relationship with At-Sunrice, Global Chef Academy that has spanned more than a decade, an institution that shares our belief in investing in the future of the region’s food and beverage industry by empowering young talents to pursue their culinary aspirations.”

Plans are already afoot for The Ate Group to create a new guide, possibly across digital platforms, which will better reflect the ever-evolving culinary scene in Asia. Details will be announced at a later date.

Posted on 31st Jul 2013 in Food and Drink, Singapore  |  2 comments

Lupicia at Great World City, Singapore


Tea is a complex subject with it’s different variations, categories and even its own language, it can be intimidating. I’m sure many of you have walked out of teashops where the salesperson is either condescending or shallow or both. And given the high prices of tea and its associated paraphernalia, we are unsure if we are receiving proper value or merely taken for a ride.

Surely there is an easier way to appreciate and enjoy tea?

Continue Reading…

Posted on 22nd Jul 2013 in Drink, Food and Drink, Singapore  |  Comments off

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