And now for something completely different…

Nothing like Champagne to do color balancing. :)

This food blog is neither closed nor dormant and I aten’t dead. I’m busy with work what with having a day job and all, so it’ll take a little time to update this blog.

Before I sign off, I would like to share a thought with you:

I’ve been receiving a lot of email from people talking about their disdain of Bordeaux wines because it is “boring”, “mainstream” or “uninteresting”. I find this grandstanding tedious.

Unlike them, I am unable to make such a judgement call, mainly because I don’t think I drink widely enough (I try my best though). And frankly, I think no one has either.

In any case, these discerning people would seem more credible to me if I didn’t see them eagerly hold out their glasses for a pour of, for example, a Ch. Lagrange 2007.

My guess is that they’ve been drinking a different kind of Bordeaux.



Posted on 9th Nov 2012 in Musings, Wine Tasting Notes  |  Comments off

Hubert de Bouard de Laforest at Seven on Club


Truth be told, I’ve no idea what to expect from Seven on Club since it has gone through so many iterations from Mediterranean to Modern European. I ended up chilling on the veranda, sipping Champagne with Peter, reminiscing on the whiskey dinners he used to have in his World Gourmet Summit line-up.

We also touched upon how the Michelin Guide has finished its recruitment of inspectors and how they are making the rounds now. Truth be told, how many restaurants in Singapore do you think really qualify for a 2-star rating (much less a 3-star)?

More importantly, how many restaurants can sustain 3-star levels of quality and service? Is the pursuit worth it, especially with such a small market? How many restaurants will, like the Ouroboros, end up eating itself in the never-ending pursuit?

Anyway, M. Hubert was in town and the Confrérie de la Chaîne des Rôtisseurs Bailliage de Singapour was tasting wines from his portfolio and Ted had the brilliant idea of pairing the red wines with red meat.

That is the tale, the rest is detail.

Continue Reading…

Posted on 8th Oct 2010 in Brazillian, Chaine de Rotisseurs, Meat, Modern European, Wine Tasting Notes  |  Comments off

Angels and flying saucers at Parker in Asia 2010


Wine is a serious business. So serious that in 1954, the village of Châteauneuf-du-Pape passed a municipal decree forbidding flying saucers (or, in their phrasing, “Flying Cigars”) for fear of affecting their vineyards. All flying saucers that violated the decree were to be impounded immediately.

Now you know why I find it hard to be serious about wine.

Continue Reading…

Posted on 7th Jul 2010 in Drink, Wine Tasting Notes  |  Comments off

WTF: Acidity in wines

RIMG0044Ever notice how adding some Balsamic vinegar to a salad brings it to life or how just a dash of rice vinegar adds a whole new dimension of taste to spicy Sichuan soup (or Hokkien Mee)? That’s acidity for you.

This is part of the rudimentary wine tasting framework I am developing to remind myself and to share with you the basics of wine tasting.

Acidity is the measure of how sour something tastes. Too much acidity and it tastes sour but just enough acidity provides a crisp refreshing taste. A couple of my friends would use the Hokkien word “Siap” to describe a wine with high acidity. Sweetness and acidity are closely related. When we talk about the balance of a wine, we are talking about the proportion of sweetness and acidity.

Continue Reading…

Posted on 30th Mar 2007 in Food and Drink, Wine Tasting Notes  |  6 comments

WTF: Sweetness in Wines

IMG_0094Grape juice becomes wine when yeast in the air react with the sugar in the juice from ripe grapes. The reaction produces alcohol. Hence the resulting liquid is more intense than just grape juice. However, not all the sugar gets converted to alcohol. This sugar that gets left behind is what gives wine its sweetness.

This is part of the Wine Tasting Framework (WTF) that I am developing to remind myself of the basics of wine tasting. You can find the rest of the framework here.

Continue Reading…

Posted on 18th Mar 2007 in Food and Drink, Wine Tasting Notes  |  Comments off

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