WORLD’S BEST BREAKFAST PLACES…..TOP 11

By Rupali Dean

In more than a decade of copious eating and generally curling our tongues around a hundred and one viands, most intrepid eaters and travellers have had such a surfeit of food that it would be a waste not to talk atleast about the world’s best BREAKFAST ones. This choice is indeed amazing and overwhelming in the world…do put it to delicious use!

LA BOUQUERIA MARKET @ BARCELONA

A robust combination of sounds and colours will light up your morning at the La Bouqueria in true local Spanish style. The radiant stalls are classified by categories which run the gamut from the famed Ibérico Jamon to cheeses, candies, chocolates, nuts, cured meat, poultry, seafood and more. As you stroll through the scores of stalls, it is impossible not to be impressed by the selections displayed right in front of your eyes. And of course there are several eateries in it that serve foods from this market. It would be sad to visit Barcelona and not stop by at this market, fight for a seat at one of the stands and order something adventurous. Recommendations go all out for the “Crusty bread rubbed with raw tomato, drizzled with olive oil and topped with thin slices of ham”…decadent to the core! Another must try is the “Tortilla De Patatas” alias Spanish Omelette which paired with some local wine makes for a perfect toast to your visit to Espana.

VITAL STATISTICS

Las Ramblas, Barcelona, Spain.

The market closes at 3:00pm so get there for breakfast or better yet, for brunch.

BILLS@ SYDNEY

Bills has been the iconic breakfast stop in Sydney since many years and Chef Bill Granger swear most Australians is the undisputed King of Breakfasts. Granger became famous for his creamy and light scrambled organic eggs, served with crusty sourdough toast which are now a staple on his menu. Start your culinary sojourn with the sunrise drink, a smoothie made with orange juice, banana, yogurt and berries. The “Ricotta Hotcakes with Fresh Banana and Honeycomb Butter” are as delicious as they sound, beautifully light and fluffy, and the ricotta really works well in the hotcake. The honeycomb butter makes it even more enjoyable especially when doused with lots of maple syrup. Kudos also for the “sweet corn fritters” which are held together nicely without being too greasy with gorgeous roast tomato, spinach, and bacon which is smoky and lovely as bacon should be. The hot chocolate comes with Callebaut pieces that are to be stirred into the hot milk. It is crowded always, so reservations are advised.

VITAL STATISTICS

433 Liverpool Street, Darlinghurst NSW 2010, Australia.

Tel: 61- 2 -9360 9631

Open Daily.

Timings – Monday to Saturday- 7: 30 Am to 3:00 pm. Sunday- 8 Am to 3 pm

PLANTER’S INN @ KUALA LUMPUR

It is none too traditional in its décor and has a very upbeat contemporary feel to it. The place aims to attract the well traveled and those looking for variety, set in elegantly cosy surroundings; it offers tasty treats with distinction. The restaurant scores tops on its unique breakfast buffet and is a joy to discover for jaded taste buds. Freshly smoked salmon with caviar cream is a special treat, as are the wondrously delicious local offerings such as congee, rojak, sambal prawns, beef Rendang and more. A must try is the “Teh Tarik”, which is Piping hot tea that is skillfully pulled from one cup to another, to increase its aroma and cool its temperature. Its great to watch the experts pound, stretch and toss the dough for “Roti Canai” (also known as flying bread) and then cook it to perfection on a griddle, best savored with meat, chicken curry or dalca (vegetable curry). If you are a soup lover go for the noodles soup with vegetables and seafood Nagasaki style. A cappuccino bar churns out special coffee. It sure is a balmy strip of foodie fun and the Breakfast with its many counters add a measure of gustatory refinement.

VITAL STATISTICS

Crowne Plaza Hotel, Jalan sultan ismail, Kuala Lumpur, 50250 Malaysia

Tel: 60-3-21482322

Open Daily

HORLI HUTTE @ GOMS

There is more to Switzerland than just sitting in a cafe and drinking endless cups of hot chocolate. The Goms Valley in the Valais region has awe inspiring architecture and transport system and a visit to the top of the Eggishorn for stunning views of the Aletsch Glacier and breakfast is a must! The little train from Blitzingen to Fiesch takes seventeen minutes and the Fiesch-Eggishorn cable car takes you right up to “Horli Hutte” café ( 2,900 meters above sea level) , from up here, you can look down to this colossal wonder. The menu is not extensive but solidly Swiss with a few gestures to internationalism. Most unpretentious, it has long been a favourite for those who want good, wholesome food without frills and fancy and enjoy the natural wonder view. One can simply sit down at the trestle tables outside and enjoy a cuppa coffee and waffles topped with chocolate sauce. Inside the Café is very Alpine in ambience replete with a cuckoo clock et all.

VITAL STATISTICS

Eggishorn, 3984 Fiesch, Switzerland

Tel +41 (0)27 971 49 19

Open Daily

DE KRAAI @ ZAANSE SCHANS

Situated barely fifteen minutes from Amsterdam, you’ll find a recreation of the original atmosphere of an 18th century traditional village with windmills and the works. Fields of green divided by rivers, wooden green houses and traditional shops, it surely is a must visit. Start with a typical Dutch breakfast at De Kraai (literal meaning The Crow) a cafe at this museum village specializing in pancakes (Panenkoken). The pancakes here are somewhere in between a pancake and a crepe, but delicious, very large, and with a mouth watering variety of toppings. On offer are all types of flavors you can choose from like strawberry, blueberry, apple cinnamon, chocolate and strawberry, etc. The savory ones are with eggs, meats and cheeses. The star of the show however is the one with ham and cheese or try the one with chocolate sauce and whipped cream. The café also serves some very good omelets and coffees!

VITAL STATISTICS

Kraaienpad 1, 1509 AX Zaandam, Holland.

Tel +31 (0)75 6156403

Open Daily from 10 Am to 5pm.

MAXWELL HAWKER CENTRE@ SINGAPORE

Nowhere else in the world can one find such an eclectic array of food! And the cleanliness of the place is a big plus. In order to ease your way into the experience, buy yourself a fresh fruit juice like a strawberry or mango fruit juice or a refreshing and sweet sugar cane juice ; sipping as you walk around looking at what to eat. Go all out for the chai tow kway alias the fried carrot cake. The white one is delicious but the sweetness of the black version which is cooked with a dark caramelized soy sauce is addictive too. If you have a big appetite go for the “Roti Prata” a savory crispy pancake dipped in fish or mutton curry, which surely would fill you up. Do not miss the “Hainanese Chicken Rice” at “Tian Tian”, the shop with the longest queue in the centre leading all the way around the corner! Also try the famed “Kaya toast” with half boiled egg…astonishingly decadent. “Milo Dinosaur” basically an icy malted drink is another must try. It indeed is the best way to sample authentic local favorites without forking out too much.

VITAL STATISTICS

Along Maxwell Road

Best Way to reach is by MRT: Tanjong Pagar (EW15) and Chinatown (NE4)

Open – 8 Am until 11 pm.

CAFE DU MONDE @ NEW ORLEANS

Located just off the River walk in the French Quarter, getting your morning beignets (pronounced ben-YAY is French for Fritter), at “Cafe du Monde” is a cherished tradition. The menu here is fairly limited. Beignets, coffee and juice. Trust me; you would not need anything else when you can have the most delicious crispy yet cushiony goodness of fried dough, arriving in triplicates buried in a mound of tooth achingly delicious confectioners’ sugar. Aided and abetted by the bottomless cup of sweetened milky and nutty coffee which you simply cannot resist. The coffee is chicory infused so it has a unique taste that is truly New Orleans and is a must have with the beignet. Besides standing in line for a minimum half an hour early morning with tons of people, this place is awesome!

VITAL STATISTICS

French Market, 800 Decatur Street, New Orleans, La, 70116, U.S.A.

Open 24 hours a day.

Closed 6pm December 24, opens 6am December 26

Tel: 504-525-4544

SPIRIT HOUSE @ CHIANG MAI

Tucked away outside the touristy track, this delectable eatery offers an amazingly unique experience. It is located on the grounds of an ancient Temple and combines as an antique store, a meeting place for friends, and a restaurant all in one. The place is rife with antiques galore from Burma and Thailand (for sale) and has a wonderful little garden area for outside dining. Most people lovingly refer to it as “Steve’s” (chef owner), simply because from the moment you enter and meet Steve you feel at home at once and know you’ll have a superb meal even though you do not know what the daily specials are going to be. From toast and coffee, waffles, eggs to Asian style, all is prepared in a delicious and professional manner. Steve’s version of eggs Benedict is more of an open-faced morning egg sandwich and two squares of good old American cheese top it off. Try the all-day breakfast special with eggs, bacon, waffles with sausages, maple syrup and pancakes…yummy!

VITAL STATISTICS

4, Viangbua Road, (Opp. Viangbua Mansion), Chang Puak, Chiang Mai, Thailand.

Tel: 66 (0)84-8034366

Open for breakfast -8Am to 11Am.

EGGSPECTATIONS @ NEW DELHI

An American style Diner with chic décor, chilled out ambience, impeccable service, great food and beverages make “Breakfast” a wonderful experience at Eggspectation, a 24 hour Resto Café. The longest live kitchen in India’s capital has the guests watching the Chefs exchange banter. Eggs remain breakfast mainstays and true to its name, Eggspectation has a menu with a selection of many styles of Eggs alone (approx 150), making the restaurant a one of its kind. Must try including the Eggs Benedict, the triple egg omelet and a lot more variety of “aanda”. Freshly brewed coffee like the Affogato, Mocha Nero, Freddo, Doppio, Caffe Latte etc, oven fresh breads and other confectionary, make dining here a total experience. For the Sunday brunch rather than a buffet each hot dish gets prepared a la minute straight from the kitchen when you order from the specially designed vast menu of more than 70 plus items. Surely the concept is eggeptional and eggtraordinary!

VITAL STATISTICS

Jaypee Vasant Continental, Vasant Vihar, New Delhi 110057. India.

Tel: 91-11-2614 8800/4600 8800.

SONEVA FUSHI SANDBANK SUNRISE EXPERIENCE @ MALDIVES

If you think you have found peace and tranquility on Soneva Fushi, then prepare yourself for the ultimate Robinson Crusoe experience. The bounds of civilization no longer exist and you can own the sandbank for the whole morning and experience the sunrise from the comfort of a rattan mat, sipping champagne, listening to the waves breaking on the shore, inhaling the fresh ocean air and discovering your sixth sense. The menus have many different options for taste and if there’s something special on your mind they may prepare that too for you. The Breakfast is purely composed from the organic grown island produce, Maldivian seafood, fruit and vegetables. The meat is incredible, the seafood unsurpassed and the fruits and vegetables that grow onsite with gay abandon beckon you to try more. A la carte breakfast specialties and to top this off, on offer is a vast selection of fine freshly ground coffee and a range of sumptuous teas….. Need I say more?

VITAL STATISTICS

Soneva Fushi by Six Senses, Kunfunadhoo Island, Baa Atoll, Republic of Maldives.

Tel: +960 660 0304.

BRASSAII @ TORONTO

It is evident that it is named after the Hungarian born photographer Brassai, owing to its contemporary decor that takes its cue from the 1920’s era as black and white photographic prints line the walls. This spot offers diverse bistro style fare in a glorious courtyard patio. With an in house bakery and a familiar menu that satisfies every craving, this Resto has the recipe for breakfast success. Share your dishes as all are gratifying right from the Banana pancakes with apple and cinnamon compote, to eggs benedict with hollandaise sauce and the grilled sandwich with ham and gruyere cheese. All of theses items are delicious, well presented and efficiently served. Do not miss out on the lemon crime pastries and Mimosa’s!

VITAL STATISTICS

461 King Street West

Toronto, ON M5V 1K4, Canada

Tel: (416) 598-4730.

Breakfast: 7:30 a.m. – 11:00 a.m.

published in Swagat

IT’S MAGIC WHEN SCIENCE MEETS CUISINE

• By Rupali Dean

When I bumped into my favourite food science writer Harold Mc Gee in Bruges (Belgium), I simply could not believe my luck. For those who don’t know Harold has authored many books on the chemistry and history of food and the best being, “On Food and cooking; the science and Lore of the kitchen” which explains the connection of food with science b...eautifully and simply. Among other things, McGee explains how egg whites stiffen when beaten, why fish gets mushy if you overcook it and how to make soy sauce.

UNDERSTANDING MOLECULAR GASTRONOMY?

Upon hearing this term I instantly conjured an image of some sort of a laboratory experiment. And to my surprise it actually was plus of course the dining experience. The labs here are the modern kitchens with high tech equipment. In simple words molecular Gastronomy (also known as avante-garde or hyper modern) is chemistry cuisine wherein chefs create dishes using in-depth knowledge of the science, behind cooking, textures, flavours and taste. This allows a chef to be more creative and the customer gets a “wow” experience as the focus is the food! Chefs are embracing technology as a tool to help them cook more creatively.

SOME INTERESTING TECHNIQUES

The chefs use interesting techniques to change familiar dishes to unfamiliar forms. The most popular one is “spherification” in which the chefs make tiny or large balls of liquid inside a thin gel wall. For example a dish may be shaped like Penne but is actually chicken consommé or caviar but is actually something else. Let me explain, watermelon caviar for example is the epicurean apogee of molecular cooking, delicate and wobbly and they pop like balloons in your mouth to reveal a juicy center - intense, fruity and the type you may drink directly from the fruit. Many chefs go for “Sous vide” (literal meaning is under pressure), where the cooking is done at low temperatures in vacuum-packed plastic bags in order to get the utmost flavor and this is actually quite an age old practice. All in all chefs are intrigued by the science behind cooking and are happy to explore …who’s complaining?

Recipes with molecular cuisine elements by Chef Carl Middleton, Four Seasons Hotel Sydney.

Incorporating exciting and colorful tastes from working in restaurants around the world, Carl’s take on modern Australian cuisine is married with French technique!

Seared Scallops, Toro Tataki, Pickled Ginger Caviar & Ponzu

Coriander Cress, Powdered Sesame Oil (Scallop)

This dish contains Harvey bay Scallops, Toro (Tuna Belly), the Ponzu is made into a gel using kappa and the pickled ginger caviar is made from pickled ginger juice using a technique called Specification, the sesame oil powder is made from sesame oil and malt dextrin

Baby Beets, Goats Curd & Fizzy Blood Oranges (Beets)

The salad part of the dish is made with fresh goats curd, roast baby beets, gold beets, and asparagus baby Basil, and the Salad is served with fizzy oranges & blood orange sorbet

The oranges are made in a siphon with co2 charges. The goats curd is from Jannei (farm), in the Blue Mountains

SOME INGREDIENTS AND EQUIPMENTS

• “Agar Agar”, derived from seaweed has got interesting properties for jellification.

• “Sodium Alginate”, used in Spherification once gelled stays solid when introduced to calcium chloride solution.

• “Lecithin” when mixed with a liquid agitates the surface to create stable bubbles which collect as foam.

• “Liquid Nitrogen”, freezes anything in seconds.

• “Centrifuges” create a sphere out of juice

• “Cryovac machine” is used for vacuum sealing food in plastic.

• “Xantana” is a great thickening agent basically a gum obtained from the fermentation of corn starch with bacteria found in cabbage.

• “Paperbark” is used as a food wrap to impart flavour

DID YOU KNOW?

This cuisine was first made popular by Spanish culinary genius Ferran Adria, who concocted dishes that surprised yet pleased diners with his unique combinations of flavors and textures at his restaurant “El Bulli” near Barcelona (supposed to be the world’s best). Grant Achatz chef and owner of “Alinea restaurant” in Chicago has been equally imaginative with interesting food which can be smelt, for example cinnamon skewers, coffee scented pillows etc. The other restaurants famed for this cuisine are “The Fat Duck” in Bray, Berkshire U.K, “The French Laundry” in the Napa Valley in California and “Tetsuya’s “in Sydney.

PUBLISHED IN HT CITY

EXPLORING THE HIDDEN GEMS OF NORTHERN IRELAND

If you are a travel junkie and a photography enthusiast like me and you happen to travel to Belfast in Northern Ireland then Mount Stewart is a must see stop. A short scenic drive via Newtownards along the Strangford coast took me to the spectacular Mount Stewart.

I started my day with a tour at the eighteenth century stately home which was initiated by Robert Stewart as a showplace of architecture and style and improved upon by subsequent generations. I discovered many paintings and interesting stories about the Londonderry family during the tour. Legend has it that when Charles, the sixth Marquees of Londonderry, brought his bride, Edith, to the property in the early 20th century, she spent a lot of time in creating the awe inspiring gardens that now surround the mansion.

The sprawling gardens rival the most exotic ones and consist of vibrant parterres, formal and informal vistas that I have ever seen and house rare and unusual plants. Interestingly, the staggering range of plants she used came from nurseries throughout the British Empire and an olive was brought from the Garden of Gethsemane. My favourite was the Italian garden, based on a parterre at Dunrobin Castle, the Maiori Garden, which is a blue and white creation. It was so relaxing and tranquil. There was a new surprise awaiting you around every corner.

 I could not help but admire the tranquility of the lake and detail of the lavish formal terraces. There was also a beautiful view to be had from the Temple of the Winds. I immensely enjoyed a leisurely walk by the lake and loved the Cottage pie and coffee for lunch at the café. I also bought some interesting souvenirs at the National trust shop.Next we took a ferry (on the car) across Strangford Lough and moved on to Exploris Aquarium, an absolutely fascinating place which gave us an insight into the kinds of marine life that surrounds the island of Ireland. What caught my fancy were the two touch tanks (one near the entrance, the other near the exit) where you can reach in and touch some of the animals inside, such as star fish, sea urchins, and the friendly little rays that circle the tank enjoying getting attention.

The staff gives regular presentations and talks throughout the day about an interesting range of topics, so if you're a sea geek, don't miss this! Another interesting feature is the glass tunnel which gives the effect of walking under the sea, and to either side and above I see the many fish and sharks that live there. Last but not least, they have a seal sanctuary, where you can see some of the cute little seals they have rescued and are taking care of until they can be released.

For dinner we stopped by at Balloo House in Killinchy before heading back to Belfast. This pub dates back to the eighteenth century and is steeped in atmosphere with its stone floors and working Aga dominating the historic kitchen bar. As for me I loved my Irish stew and there was no better way to end such a good and eventful day.

FAST FACTS

BEST WAY TO REACH: Fly British Airways to London and take a connecting flight to Belfast. Book in Premium economy for a more comfortable journey.

VISA WISE: Indians need a valid U.K Visa to enter Northern Ireland.

BEST PLACE TO STAY: Culloden Estate & Spa, Belfast. Tel: +44(0)28 9042 1066.

FOR MORE INFO: www.discovernorthernireland.com

Published in The Asian Age (writer Rupali Dean)

ON MY MUST DINE RECCOMENDATION LIST- CASAR RITZ

What is Casar Ritz?

A solitary road in the hillside over Blitzingen in the Goms Valley of the Valais in Switzerland lead me to the Alpenhotel castle, where Chef owner and Mountaineer Peter Gschwendtner serves decadent meals inspired by and named after Casar Ritz himself ( the famous Hotelier, who was born in nearby Niederwald). Magnificent suites overlooking the valley allowed me to experience ever longer the seductive pleasures of this beauty spot. Cuisine wise Peter sure is demanding, meticulous and passionate about regional produce and a lover of unusual combinations, which lead me on a bewitching and unexpected culinary voyage. One can even put together one’s own menu chosing from a range of dishes based on the best local produce.

 

 

Casar Ritz makes this list because

“Chaschtebiel” housed a castle where now the Alpenhotel stands, a proud reminder of those times. The cuisine is as amazing as the scenery surrounding it.16 points by the famous Gourmet guide “Gault Millau” reinforce the extremely high level and the creative variety with which Peter has been pampering his guests for many years now. He sure does pose a designer eye on his surroundings, seeking to make each meal an encounter between the ambience, the dish and the creation.

 

Casar Ritz stands out for

Every dish from the salad to the venison did not disappoint- a consistency of standards that added to my dining pleasure. However my vote goes all out to the “The Trio of Fish” which comes in three forms namely grilled, smoked salad and terrine is surely a special treat

Who makes Casar Ritz?

Simplicity and balance are the buzzwords alongside the dedicated kitchen and service teams which have transformed the restaurant into a culinary must be place in Switzerland.

FAST FACTS

Hotel Castle, Chastebiel

3989 Blitzingen. Switzerland.

Tel. +41 (0) 27 970 17 00

 

Published in The Man (writer Rupali Dean)

GO WILD WITH ABORIGINAL CUISINE

My first taste of wild food goes back to a tour of Melbourne’s Queen Victoria market. Interestingly this tour is also referred to as the foodies dream tour and why not, the food halls are truly exceptional. Everything seemed to be freshly plucked or caught that morning. Huge great doorstep steaks of Emu, kangaroo and crocodile were on sale. The fish stalls were amazing and I also discovered Yabbies (blue crayfish) here. A true blue foodie had to try the Kangaroo and trust me far from putting off; I was a convert, as it is delicious and tender (provided it is cooked right as the meat is very lean). This experience got me into exploring more.

HISTORY LESSON

For years the Australian Aborigines having been living on a vast range of foods and medicinal plants found on this great continent for a healthy lifestyle. They lived as Hunter gatherers and hunted and foraged for food from the land and water which run the gamut from insect larvae known a “witjuti grubs” (which by the way is considered a delicacy) to the delicious fresh water “Barramundi” fish. Magpie geese and their eggs make for a traditional meal in the north. Stingray accompanied with tetragon leaves was the first recorded European meal eaten in Europe. The Aboriginals have even devised methods to process, store and cook these indigenous ingredients with their own regional diversity. They even use a variety of wood, cones and leaves as fuel.

CUTS AND RECIPES

Salt and sugar cured Kangaroo, seared fillet of Tasmanian wallaby, smoked Emu; yabbies in beer are some common and magnificent recipes. Both the Kangaroo and wallaby are lean and protein rich meats and are quite organic in nature hence is used these days as an alternate to red meat because of its healthy and nutritious nature. The wallaby is usually divided into nine pieces as it is smaller and the striploin is its most premium cut. The kangaroo tail is supposed to be very flavorful and hence goes great in soup with vegetables; the legs are usually roasted owing to the size. The Aborigines rely a lot on shell-fish too and what caught my fancy was the recipe of shucking oysters onto hot coals causing the lid to open and have a whiff of smoky flavour…decadent to the core. The Sea-food market in Sydney is an eye candy with offerings like freshly shucked oysters, wild mussels, snails, sharks, Barramundi and more.

Bon Apetit!

INTERESTING ABORIGINAL FOOD FACTS

• The Billy goat plums are the world’s greatest Vitamin C source.

• Acacia seeds are highly nutritious.

• The Yolla (a Tasmanian fish delicacy) can be easily mistaken for Salmon.

• Fresh water Marrons (crustaceans) are delicious if served in the shell.

• Macadamia nut Tree plantation in Australia exceeds 30,000 hectares.

• Lemon scented myrtle is the yummiest native Australian herbal tea.

• Captain James cook gave the name Sting rays harbour to the bay where he dined on stingrays and tetragon.

• A great way to reduce tooth ache is to chew on pepper vine.

TOP 10 ABORIGINAL RECIPES

• Illawara Plum (fruit of the Podacarpus pine) Ambrosia.

• Kangaroo Carpaccio.

• Native pepperberries in brine.

• Bunya (pine) nuts in Rum.

• Garlic flavored grubs.

• Emu liver pate.

• Grilled Barramundi.

• Confit of goose legs.

• Manta Ray fish cakes.

• Tasmanian garlic periwinkles (snails).

Published in HT city (writer Rupali Dean)

SINGAPORE- A CULINARY PARADISE

Whether it is roughing it in a simple beachside site with no amenities or living it up in a plush city, my college mates and I get-together once in a year. This time round we decided to do a reccee on Singapore roads to discover food and of course shopping was on our agenda as well (what with inexpensive packages at lean time). We had booked ourselves in Swissotel Merchant Court in order to be closest to Clarke Quay, the most happening night out place in Singapore.

 After freshening up and a quick Breakfast later we decided to go to Orchard Road for some shopping. The brand new Ion Orchard Mall sure looked stunning and what caught my fancy was a dainty little Tea place called TWG. I discovered that Established in Singapore, The Wellness Group (full form of TWG) Tea offers over 800 types of tea. I loved the tea and the macaroons menu. It was a pleasure to look at the rows of tea canisters lining up in the dark wood paneling and shelves. Needles to add I bought some “Singapore Breakfast Tea” and something called “weekend in Shanghai”, absolutely delicious especially how the Tea expert Alex brewed it for me.

Breakfast at the “Killiney Post office” the next day was quite a uniquely fun thing to do. It was interesting to watch people buy their stamps, post letters etc while we were sipping on our cuppa coffee and some American Breakfast. More shopping on Orchard Road and Buguis village later, we had Hawker food at Maxwell in the afternoon, a great place for those on a shoestring budget. The setting is food court style and the centre is clean, cheap, and offers diverse and delectable food. There was this huge long line for the chicken rice stall. When my friend Ravi came with our chicken rice, I soon realized why. The chicken broth infused rice, tender chicken, and the dipping sauces all perfectly complimented each other. 

Later in the evening the gang and I went over to “The Tippling Club” housed next to Spa Esprit on 8B Dempsey Road. In this restaurant, home to one of the country’s greatest culinary getaways, you need a reservation, of course. We started with a Singapore Sling each outdoors which came in with all the drama and I’d say it was much better than the one we had at the Raffles the night before. Once inside the restaurant we could witness Chef Ryan and his staff on a steel island where they concoct food that surprises.

Mixologist Matthew Bax’s unique cocktails complement the chef's food. Ryan and Matthew are partners in the restaurant, as is Cynthia Chua of Spa Esprit. Anyways to start with we first got “char-grilled” capsicums lightly coated in batter, with soy Wasabi dip, which we ate using forceps. This was followed by fried calamari rings served with a sweet basil emulsion, which we were to slurp up from a curly straw. I loved the champagne carbonated frozen grapes with mint julep, which came in next. There was more good food later like the Pumpkin soup, Pork Belly and char grilled frog legs and snow ball for dessert. I would simply say that all dishes had the perfect equilibrium of flavors and the spirit of originality that reigns in this theatrical environment would never cease to attract the most demanding gourmet.

After a lazy morning and still hankering for Singapore chilli crab, we hopped on to “Long Beach Seafood” on Dempsey Hill (which seemed to have become our hang out place). Glad we were as many of us as the best set menus are for 10 people.On offer was an extensive range of fresh and delectable seafood dishes such as the air-flown Alaskan crab, Australian Lobster and Canadian geoduck and oysters. We ordered the famed chilli crab of course which came with some steamed Chinese buns. There are lots of different versions but it's generally made using mud crabs. Ours was the authentic Singaporean dish version using Sri Lankan crabs that are far smaller, sweeter and have tougher flesh suitable for longer periods of cooking. While the name Chilli Crab surely conjures up an image of hot and spicy, it was actually mild spicing with a hint of sweetness. The gravy was nice, flavorful and starchy with the addition of chicken eggs.

After lunch we went for a visit to the Asians art museum and a river cruise to the famed Merloin Park, some more shopping later at The Esplanade Mall we had dinner at “My Humble House” (it’s a restaurant, lest you think I have a home in Singapore). This reputable establishment has a loyal local following and tourists alike. Well, just stepping into this one feels like royalty! Presentation is cheerful and very upscale with prices to match.The food is Superlative running the gamut from crispy tiger Prawns glazed with citrus cream on grapes salsa to wok fried fish noodle with seafood in X.O sauce. The more common fare ranges from crispy noodles to fried chicken. For esoterics try the wild berries lemongrass gelo with Lime sorbet. Service at this well –appointed restaurant is near faultless.

Yes of course most of our late evenings were spent at Clarke quay, the location is terrific for one thing, and it is at the waterfront of a historical riverside quay near the mouth of the Singapore River. It’s buzzing at night with bars et all and the night scene is terrific and absolutely a safe place to walk around even if you are alone. We loved sipping on Tiger Beer or just some wine by the river and chatting up, catching on old times. And of course we did the unique Reverse Bungee-jumping at the Clarke as well. It sure was a fun vacation and I’d simply put it this way that Singapore’s fine city reputation is well-earned, and in fact, most people like me will admire at once the clean, modern metropolis and Certainly the Island Republic of Singapore as a culinary paradise is well earned and merits more than one reflection of what makes good eating.

Published in ET Travel in Oct 2009 (writer Rupali Dean)

PAIRING THE BUBBLY

 “Champagne is known as the “King of wines” or as most people say it is the “wine for kings”. Probably the best description of Champagne is by Dom Perignon when he had his first taste, “Come quickly, I am tasting stars”. Usually served as an aperitif or as a toast at the end of a meal; hence it is often overlooked when it comes to food. However, because Champagne is naturally acidic, it makes a really good food match - and not just for oysters and caviar as you might predict, but for a variety of different foods. Most people reserve Champagne only for tasting but I can assure you it would be the perfect drink for your next cocktail, brunch or Vacation Party! I also feel one reason people shy away from champagne is as they are not too sure what types of foods to pair with it. I would like to add here that it is a must have for any fan of sparkling wines or nice dry whites, and remember to have it with some food as champagnes are not just for celebration after all. So go on and give it a go if you can, it's a great wine from an amazing and historic winery, and trust me - you won't be disappointed! Once in awhile, you should serve it just for the sheer pleasure to be derived from its tricky bubbles.

BASICS

Heavy foods or main entrees, usually do not go well with Champagne, however there are innumerous foods that pair beautifully with it, making for yummy finger foods and an elegant looking soirée. The thumb rule is that the food shouldn't overtake the wine. Therefore the food you serve with champagne should be light, not spicy and not oily. The food you choose ought to be more along the line of light appetizers or light, soft cheese and eggs.

THE MARRIAGE

Blanc de Blanc Champagne

The Grape- Literally translates into white wine from white grapes and this is made exclusively from Chardonnay.

Goes great with- Sushi makes a winning combination. Seafood like Oysters, crustaceans and gently flavored white fish. It is also good with vegetables and great as a pre-dinner aperitif. Goat cheese goes very well with Blanc de Blanc. I simply love it with Sushi.

Blanc de Noirs

The Grape- made solely from red Pinot Noir and Pinot Meunier, with a deeper golden color than the Blanc de Blanc.

Goes great with- Lighter meat dishes like chicken dinners, pigeon breast, partridge, veal, and Pork. Is also wonderful with cheese. It went really well with one of the Light chicken dinners with vegetables that I had hosted.

Non-Vintage Champagnes

The Grape- While most houses mix together the three main grape varieties that are planted in the Champagne appellation – Chardonnay, Pinot Noir and Pinot Meunier – the proportion of each will vary. Some non-vintage wines are wholly made from Chardonnay (Blanc de Blanc) or from black grapes (Blanc de noirs). They are made from grapes from multiple vintages.

Goes great with- Generally fruitier and lighter hence recommended with cheeses such as Beaufort, Gruyère and Emmental. It is also great with mushroom dishes especially mushroom risotto. As for me I love it my Fish and Chips and scrambled eggs too.

Vintage Champagnes

The Grape- A vintage is that which is made from grapes that were mostly grown and harvested in a particular year. Vintage year is declared if the Champagne is good enough and a cut above other years. The grapes used are all from one specific vintage.

Goes great with- Black truffle-scented foods and with cheeses such as Parmesan and lightly smoked foods. All types of fish and seafood, especially when accompanied with a creamy sauce are a perfect match, as are lightly smoked foods, cheese, duck, caviar and poultry with a rich sauce. As for me I love White Tuna Carpaccio with Truffles paired with Tattinger’s Vintage version. Moet Et Chandon with their vintage recommend grilled King Prawns marinated in citrus fruit (lemon, grapefruit, orange) or smoked haddock with aniseed butter and pureed fennel.

Non-Vintage Rosé

The Grape- Commonly known as Pink champagne is either from extended contact with the grape skins or by the addition of some red wine.

Goes great with- A very food friendly wine goes well with prawns, lobster and other seafood. It will go wonderfully with the freshness of a delicious Andalusian gazpacho.I love it with a grilled Fillet of sole Fish topped with lemon butter or simply some Ham.

Vintage Rosé

The Grape- As the non –Vintage, but, the wine is from a Vintage year (a cut above the rest).

Goes great with- Most have a rich, savory character and is delicious with meat dishes, and the power to stand up to high levels of herbs and spices specifically basil, mint and coriander as well as Japanese cuisine. I think scallops, roasted, with grilled red peppers and chopped almonds are decadent with the Moet Et Chandon Brut Imperial Vintage Rose.

Demi Sec Champagnes

The Grape- Demi Sec is a term used to define a wine with medium sweetness; it can be a blend of any grapes. In Champagne, the addition of a dosage or liquer d’expedition after the secondary fermentation determines sweetness.

Goes great with- Foie gras is an obvious example. An edge of sweetness to the food (like many classic Thai recipes) then this style can provide a better match than dry. Dessert dishes too of course, but only if not too sweet. Duval Leroy suggests bread and butter pudding, jam pancakes and apple and quince tart with the Demi-Sec. It is recommended at weddings when serving the wedding cake. I love it with strawberries

Published in HT city (writer Rupali Dean)

GO MICHELIN

GO MICHELIN

A study revealed that the award of a Michelin star rests almost entirely on the culinary skills of the chef, who is usually also the owner. According to Michelin, stars reflect “what’s on the plate and only what’s on the plate”. Other criteria, such as ambience and service, are indicated by fork and spoon symbols, and do not affect star ratings. However, the Michelin offers no written criteria for its star ratings, and the system is complex. In addition to excellence in food, tradition seems to be a large element in gaining or retaining a star rating. Exquisitely planned and executed food, timely and friendly service and the overall passion and excitement that ooze from a restaurant, sure seem to be some of the reasons for winning dining accolades. That said, with these winners the motive is not to feed the stomach but the soul. When this being the objective, the resulting ambience and service provided create a unique environment….

The 2010 awards, which were announced at the Guildhall in London, proclaimed these as the Top 5 in the Michelin Guide….!

DID YOU KNOW?

• The maximum Michelin stars a restaurant (not the chef) can obtain are 3.

Michelin give their stars the following meaning:

*** Exceptional kitchen, worth the travel.

** Refined kitchen, worth a detour.

* A very good restaurant.

• The Michelin star rating is the most recognized rating system in the culinary world for all of Western Europe.

• Since 1955, the guide has also highlighted restaurants offering “good food at moderate prices”, a feature now called “Bib Gourmand”.

• The Michelin guides were originally produced for motorists in France by the Michelin tyre company.

• The Rising Star distinction, introduced in 2006, highlights the best restaurants in each category, which may move up to the next level soon.

NOMA

LOCATION-Two Michelin starred Noma, is built in an elegant 18th century warehouse situated on the docks far from the madding crowd and is the perfect place for a culinary sojourn of Danish food. The name “Noma” is an acronym of the two Nordic words “Nordisk”, alias Nordic, and “Mad”, aka food.

THE CHEF- After cooking at some of the worlds most prestigious restaurants, including under Ferran Adria at El bulli and Thomas Keller at The French Laundry, 32 year old Rene Redzepi became chef and co-founder of Noma in 2003.

THE FOOD- Redzepi has tailored traditional, regional spirit to the modern gourmet with the accomplishment of an enthusiastic chef in search of new experiences and has created dishes like radishes in edible soil and sea buckthorn leather and hip roses. Noma’s bread which is served with “virgin” butter and pork fat with scratching is a fine meal in itself.

USP- Noma’s success can be attributed to Redzepi’s in depth knowledge of the produce of his Nordic terroir. His unbending attitude towards cooking seasonally and locally has ensured him the top position in the Michelin guide.

FAST FACTS

NOMA, Strandgade 93

1401 Copenhagen K, Denmark

Tel: +45 3296 3297

Opening hours:

Lunch: Tuesday-Saturday: 12.00pm to 4.00pm.

Dinner: Tuesday-Saturday: 6.30 pm to 10.00 pm

Website- www.noma.dk

Average cost of a meal per person: 220 Pounds with wine. (Approx 17,500 INR)

EL BULLI

LOCATION- This three Michelin starred restaurant is set across beautiful, green hills and right by the water above the seaside town of Roses on the Costa Brava, it is a somewhat hair-raising drive up a narrow one track road that seems to go on forever before the restaurant finally hovers into view. That said, after you have had over a dozen memorable dishes for which you would happily allow yourself to be driven along a tortuous road.

THE CHEF- Ferran Adria is known for his Avant Garde approach to cooking which uses hi tech methods to “deconstruct” and rebuild ingredients in surprising ways. He is always there in his restaurant, a rarity these days: a celebrity chef who actually cooks!

THE FOOD- There are more people in the kitchen than there are customers which is justified as each menu comprises more than 30 dishes per table, most of them eaten in a bite or two, one is swung from sweet to savoury and back, the dishes oscillating from ambient to frozen to hot to frozen again. Food here is a fast paced dining rollercoaster, with explosive flavors and textural surprises that await you at every turn Famous for ethereal foams, which aim to capture the essence of a flavour, will leave anyone spellbound.

USP- No other restaurant that I know opens for such a short period, from end April to October, which allows their laboratory in Barcelona to create a vast number of new dishes over the winter for the following year.

PLEASE NOTE- The restaurant is closing next July (2012) or rather switching direction to become a culinary foundation once Adria returns from a two and half year break.

FAST FACTS

EL BULLI, Cala Montjoi, Roses, Spain

Tel: 972 15 04 57

Opening hours: Open from April to October for dinner only.

E-mail- bulli@elbulli.com

Website- www.elbulli.com

Average cost of a meal per person: 270 Euros with wine. (Approx 17,600 INR)

FAT DUCK

LOCATION-Tucked away in the ivy strewn embrace of Bray a quaint village where the vibrancy of the many rose bushes sprout up in blazing, unabashed crimson along the meandering, moss covered footpaths, this simple three Michelin star Restaurant stands in all its grace.

THE CHEF- Chef Heston Blumenthal has been described as a culinary alchemist for his innovative style of cuisine. He is also referred to as a Mad Hatter; the consummate (power) pourer of the Tea of Possibilities that will be forever brewing.

THE FOOD- The tasting menu serves about a dozen courses such as snail porridge; salmon poached in licorice gel; and the famed Sound of the Sea, where customers don earphones and listen to lapping waves while consuming seafood washed up on what looks like a beach. The sand is, in fact, a mix of tapioca and fried Japanese breadcrumbs. One would rarely come across a dish for which sound is an integral part of the experience…truly the food here is a joy for all the senses.

USP- Chef Blumenthal’s teaches one how the senses are far more selective and subjective than we think, and then have fun thinking like he does to create a Wonderland on your plate! Just the thinking alone will bring about a change in perception regarding food and tasting and flavours and one’s palate. It is not just a meal here, it is a performance of excellence and it motivates a level of personal response and involvement that nestles a new awareness within.

FAST FACTS

THE FAT DUCK, High Street, Bray, Berkshire, SL6 2AQ (U.K.)

Tel: +44 (0) 1628 580 333 between 10.00am and 5.00pm

Opening Hours-

The restaurant is closed on Sunday evening and all day Monday.

Tuesday to Sunday Lunch- 12noon to last order 2pm

Dinner orders-9pm

Website- www.thefatduck.co.uk

Average cost of a meal per person -220 Pounds with wine. (Approx 17,500 INR)

EL CELLER DE CAN ROCA

LOCATION- About 2km from the town’s main boulevard, this three Michelin star restaurant has transformed Girona into one of the more trendy cities of Spain. The building itself is magnificent as you enter and stare at a colonial Spanish building, fully restored to its former glory.

THE CHEF- The place is run by three brothers; Joan Roca is the head chef with an interest in modern technology. Josep Roca is the maitre d’ and head sommelier, and Jordi Roca is the pastry chef, but the food is far from homey, and the space is decidedly modern.

THE FOOD- From caramelized olives stuffed with anchovies hanging on hoops from a bonsai like olive tree to mini omelettes with a bursting caviar centre every dish is a pleasant surprise and leaves you eagerly anticipating the next.

USP- From beginning to the end, El Celler De Can Roca delivers a thoughtful and delicious meal with just enough punches to keep one excited.

FAST FACTS

EL CELLER DE CAN ROCA, Can Sunyer 48, Girona, 17007, Spain.

Tel: 972 22 21 57

Opening Hours-

Everyday 1-4pm, 8.30-11pm. closed on Sundays and Mondays during the first half of July and during the Christmas period.

Website- www.cellercanroca.com

Average cost of a meal per person: The signature dishes menu (three courses and one pudding) costs 95 euros (Approx 6175 INR) and the tasting menu with wine (five courses and two puddings) is 160 euros (Approx 10,400 INR)

MUGARITZ

LOCATION- The restaurant is set high in the countryside hills of Donostia, behind San Sebastian. There’s a rural feel to the surroundings and the fact that you are about to eat at a Two Michelin star is quite a surreal feeling as one watches sheep grazing and listens to the tractors chugging past.

THE CHEF-Andoni Luis Aduriz at 36 years of age has mastered the molecular and rationalized it back to the coherent. He terms his cuisine “technomotion”, combining the words technology and emotion, creating dishes that tantalize not only the palate but also the mind.

THE FOOD- Aduriz’s cuisine features creations like edible “ceramic”, vegetables that have been carbonized into “coal” and tough and chewy cuts of meat that have been made fork-tender by cooking them sous vide (slow cooking in a plastic)for 35 hours. A dish synonymous with Mugaritz, “Rocks” are actually potatoes baked in an edible clay shell. To complete the illusion, there are actual rocks at the bottom of the dish. Vanilla foam with a warm “tablet” made with honey and oats, mimics a bar of soap and soap bubbles.

USP- The chefs are from all over the world and bring back indigenous spices and herbs which are then incorporated into the menus. The herbs are planted and grown in Mugaritz’s herb garden. Basically they import ingredients but not ideas. It is known to be the world’s most original restaurant, beyond creative but still “organic” as opposed to science experiments.

FAST FACTS

MUGARITZ, Aldura Aldea, Caserío Otzazulueta, 20, 20100 Renteria, Spain

Tel: +34 (94) 3518343

Opening Hours- All days for lunch and dinner except Sunday evening and Mondays are days of rest. Closed: 15 December - 15 January & Easter

Website- www.mugaritz.com

Average cost of a meal per person: A la carte 90 Euros to 110 Euros (Approx 5850 INR-7150 INR)

A 12 courses menu with wine 145 Euros (Approx 9425 INR)

published in The Man (writer Rupali Dean)