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?

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

A quick guide to the World Streetfood Congress 2013


The World Streetfood Congress is dedicated to awww screw this: let the deep thoughts come later but for now, head on down to the event at F1 Pit Building & Paddock, 1 Republic Boulevard, Singapore 038975.

There are many reasons to do this and they are…

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Posted on 5th Jun 2013 in American, Asian, Chinese, Food and Drink, Indian, Indonesian, Malaysia, Mexican, Singapore  |  1 comment

Casual Saturday Lunch

Braised Beef Short Ribs

I’ve begun to lose interest in Beef as a meat because the variety of beef out there has gotten boring; it’s always Wagyu this and Kobe that. Sadly, they all taste the same and they are all prepared, in my opinion, improperly for this breed of cattle.

Ryu Murakami once wrote that people are brand-conscious because they are unable to discern quality for themselves and hence rely on brands to tell what is good and whatnot. And in doing so, we lose the ability to think for ourselves.

Mindful thinking replaced by fast, flashy blurbs.

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Posted on 29th Oct 2012 in Italian, Meat, Musings, Singapore  |  9 comments

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