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In the kitchen of the flagship restaurant, Arnaud Faye errs towards minimalism with his light and refined preparations – a purity of flavours that does not preclude generosity in the dishes. The ingredients are of course excellent, the cooking techniques and temperatures flawless; the bread is made on the premises from heirloom wheat varieties, the sauces are light yet highly concentrated, and let's not forget the art-directed plating. The epitome of style!",{"copyright":1211,"identifier":1212,"order":87,"topic":92,"url":1208,"source":142},"https:\u002F\u002Fmodule.thefork.com\u002Fen_GB\u002Fmodule\u002F291337-5dc65",{"high":79,"low":79},{"code":150,"label":151,"slug":152},{"name":154,"slug":6,"exonyms":1267},[156,154,157],"https:\u002F\u002Fguide.michelin.com\u002Fr\u002F6106",[9,160],"epicure","Le Bristol, 112 rue du Faubourg-Saint-Honoré","https:\u002F\u002Fwww.oetkerhotels.com\u002Ffr\u002Fhotels\u002Fle-bristol-paris\u002Frestaurants-bars\u002Fepicure\u002F",{"monday":1274,"tuesday":1276,"wednesday":1281,"thursday":1284,"friday":1287,"saturday":1290,"sunday":1293},[1275],{"closed":136,"closes":79,"opens":79},[1277,1279],{"closed":464,"closes":1278,"opens":472},"T13:30:00",{"closed":464,"closes":1280,"opens":743},"T21:30:00",[1282,1283],{"closed":464,"closes":1278,"opens":472},{"closed":464,"closes":1280,"opens":743},[1285,1286],{"closed":464,"closes":1278,"opens":472},{"closed":464,"closes":1280,"opens":743},[1288,1289],{"closed":464,"closes":1278,"opens":472},{"closed":464,"closes":1280,"opens":743},[1291,1292],{"closed":464,"closes":1278,"opens":472},{"closed":464,"closes":1280,"opens":743},[1294],{"closed":136,"closes":79,"opens":79},[498,499,500,501,502,503,504,505,506,507],[513,516,517,512,511],[1298],{"code":1299,"label":1300,"slug":1301},"TTH_105","Outdoor dining","outdoor-dining",[1303,1304],{"code":526,"label":527,"slug":528},{"code":188,"label":189,"slug":190},[1306],{"code":774,"label":775,"slug":776},[1308,1309,1310,1311,1312,1313,1314,1315,1316],{"code":211,"label":212,"slug":213},{"code":215,"label":216,"slug":217},{"code":223,"label":224,"slug":225},{"code":227,"label":228,"slug":229},{"code":235,"label":236,"slug":237},{"code":574,"label":575,"slug":576},{"code":239,"label":240,"slug":241},{"code":243,"label":244,"slug":245},{"code":247,"label":248,"slug":249},"\u002Fen\u002File-de-france\u002Fparis\u002Frestaurant\u002Fepicure",[1317],"134475",{"main_desc":1321},{"value":1322,"matchLevel":258},"Le Bristol is the quintessence of luxury, from its spa",{"city":1324,"country":1334,"michelin_award":1352,"name":1354,"postcode":1356,"region":1358,"cuisines":1368},{"name":1325,"exonyms":1327},{"value":109,"matchLevel":258,"matchedWords":1326},[],[1328,1330,1332],{"value":111,"matchLevel":258,"matchedWords":1329},[],{"value":109,"matchLevel":258,"matchedWords":1331},[],{"value":112,"matchLevel":258,"matchedWords":1333},[],{"name":1335,"exonyms":1337},{"value":10,"matchLevel":258,"matchedWords":1336},[],[1338,1340,1342,1344,1346,1348,1350],{"value":115,"matchLevel":258,"matchedWords":1339},[],{"value":116,"matchLevel":258,"matchedWords":1341},[],{"value":117,"matchLevel":258,"matchedWords":1343},[],{"value":118,"matchLevel":258,"matchedWords":1345},[],{"value":119,"matchLevel":258,"matchedWords":1347},[],{"value":120,"matchLevel":258,"matchedWords":1349},[],{"value":121,"matchLevel":258,"matchedWords":1351},[],{"value":143,"matchLevel":258,"matchedWords":1353},[],{"value":1223,"matchLevel":258,"matchedWords":1355},[],{"value":147,"matchLevel":258,"matchedWords":1357},[],{"name":1359,"exonyms":1361},{"value":154,"matchLevel":258,"matchedWords":1360},[],[1362,1364,1366],{"value":156,"matchLevel":258,"matchedWords":1363},[],{"value":154,"matchLevel":258,"matchedWords":1365},[],{"value":157,"matchLevel":258,"matchedWords":1367},[],[1369],{"label":1370},{"value":775,"matchLevel":258,"matchedWords":1371},[],{"page":69,"limit":338,"total":1373,"totalPages":132},30,{"data":1375,"meta":1454},[1376,1400,1429],{"content":1377,"excerpt":1378,"image":1379,"language":137,"published_date":1380,"last_updated":1381,"sites":1382,"slug":1384,"thumbnails":1385,"title":1386,"tags":1387,"prefix":79,"audio_url":79,"category_slug":79,"reading_time":101,"related_restaurants":1388,"url":79,"other_urls":1389,"objectType":1390,"status":253,"objectID":1391,"_snippetResult":1392,"_highlightResult":1395},"Did you know that we have our very own oyster farm just off Pulau Ubin? Or how about the fact that hashima – a delicate dessert ingredient that comes from frogs – is made right here in the city-state? Most of us think Singapore completely and 100 percent relies on imports due to the lack of natural resources, but several local farms and suppliers are hoping to change that. So far, some have been very successful, including these ones that cultivate and harvest premium produce you didn’t know could be grown in Singapore. Hashima What is it? Commonly mistaken for frog fat, hashima is made from the dried oviducts (aka fallopian tubes) of female frogs, and is a common dessert ingredient. How is it usually used? Hashima is sold dried and is often rehydrated before being double-boiled with rock sugar. It is used as a prime ingredient to make classic Chinese desserts such as Snow Jelly and Double-boiled Hashima with American ginseng to give them a glutinous texture. Why is it surprising that it can be grown here? Traditionally, hashima is harvested from frogs that are found high up in the cold Changbai Mountains, which straddles the China-Korea border. But Singapore’s Jurong Frog Farm has been breeding American bullfrogs since 1981, rearing up to 20,000 frogs at a time. This is despite the challenges posed by the species’ long life cycle, their high mortality rates of up to 80 percent, combined with Singapore’s humid climate. Oysters What is it? Pacific oysters. Native to Japan and found in the waters of the Pacific Ocean, the deeply cupped oysters are have a sweet creaminess despite their small size, and a less briny taste compared to Atlantic oysters. How is it usually used? Typically eaten on its own, freshly shucked. Why is it surprising that it can be grown here? Many think oysters don't grow in warm waters. \"That's a common misconception,\" says Michelle Mok, owner of Sea Farmers @ Ubin, Singapore's only oyster farm. The farm takes up an area about the size of three basketball courts in the waters off Pulau Ubin, in which Australian-imported spat, or baby oysters, are imported and cultivated until they reach about 8cm in length. According to Miss Mok, our tropical conditions are more favourable for oyster-farming than most people realise, as there’s plenty of food in the sea when the water is warmer. “The reason people are told to consume oysters in the colder months overseas is that the oysters spawn in the summer, leaving them flat and strange-tasting. Our oysters don't spawn, so that quality is consistent throughout the year,” she says. However, Ms Mok explains that warmer waters also mean there is a lot of biofouling. “Everything grows everywhere! This means we need to clean the oysters regularly in order to maintain their quality.\" Pink oyster mushrooms What is it? Chewy, highly perishable flat mushrooms with curly edges that also come in other colours like gold and blue. How is it usually used? They can be found in savoury creations such as soups and stir-fried Asian dishes, but are most commonly used in pasta and risotto dishes. \"We clean and trim the pink oyster mushrooms, and then nicely sautée and deglaze them with a dashi and teriyaki sauce. We retain the trimmings to make a flavourful stock that's used in our three-grain mushroom risotto,\" says Chef Nixon Low of Modern European restaurant Portico. Why is it surprising that it can be grown here? Pink oyster mushrooms are able to thrive in warm weather, but the trick is to get the temperature just right (somewhere between 18 and 27 degrees Celsius). This is tough to do in a hot country like Singapore, but using the right technology and skills, Kin Yan Agrotech knows how to control the humidity and temperature with precision to successfully grow the prized mushrooms. Purple sorrel What is it? A rich-coloured flowering plant that tastes a lot like lemon. How is it usually used? It complements dishes that feature shellfish and fish. It can also be used as garnishing in a salad. Why is it surprising that it can be grown here? Purple sorrel is native to Brazil and other parts of South America, and is not a common find in this part of the world. Also, sorrel generally thrive in temperatures between 15 to 27 degrees Celsius. \"Anything above that and the plant will look wilted and there tips will be browned due to the heat. If it rains too much, the bulbs may rot or attract pests like snails,\" says Samantha Chin, the sales and operations manager for Comcrop, an urban rooftop farm that has managed to grow the delicate plant successfully. Mizuna What is it? A Japanese leafy vegetable that’s also known as potherb mustard or Japanese mustard. Marked by distinctive glossy, serrated leaves, Mizuna is also known for its mildly peppery flavour. How is it usually used? Mizuna generally used as a component in gourmet salads. The Japanese are also fond of having it pickled in the winter months. Why is it surprising that it can be grown here? Mizuna typically grows in cooler climates and requires a lot of care. \"In a controlled indoor agriculture farm like ours, we are able to eliminate elements like unpredictable weather conditions, hence enabling the vegetables to focus solely on growing - as opposed to having to constantly adapt themselves to changing weather patterns. This difference in cultivation condition can affect the vegetables' texture and taste,\" says a spokesperson for Panasonic Factory Solutions Asia Pacific, which runs a state-of-the-art indoor vegetable farm in Tuas.","Think you can’t ever enjoy locally-grown premium produce in a country like Singapore? Think again.","https:\u002F\u002Fd3h1lg3ksw6i6b.cloudfront.net\u002Fmedia\u002Fimage\u002F2016\u002F04\u002F10\u002F1e97c99ef3e74812863376fdd809da6f_EMR_9097.jpg",1460937600000,1556763148000,[1383,160],"sg","local-produce-you-didnt-know-could-be-grown-in-singapore-sg",[],"Unearthed: Local produce you didn’t know could be grown in Singapore",[],[],[],"ARTICLE","12515",{"content":1393},{"value":1394,"matchLevel":258},"Did you know that we have our very own oyster",{"excerpt":1396,"title":1398},{"value":1378,"matchLevel":258,"matchedWords":1397},[],{"value":1386,"matchLevel":258,"matchedWords":1399},[],{"content":1401,"excerpt":1402,"image":1403,"language":137,"published_date":1404,"last_updated":1381,"sites":1405,"slug":1406,"thumbnails":1407,"title":1408,"tags":1409,"prefix":1411,"audio_url":79,"category_slug":1412,"reading_time":101,"related_restaurants":1413,"url":1414,"other_urls":1415,"objectType":1390,"status":253,"objectID":1417,"_snippetResult":1418,"_highlightResult":1421},"Whether you’re 6 or 60, it’s never too late to learn something new. Wolfgang Puck should know. At 66 years young, the Austrian-born American chef and restaurateur ventured boldly into the online space this January by starting the Wolfgang Puck Cooking School. We sat the busy chef down between his busy filming schedule to learn more about his digital transition - and why you won't find him checking his emails. Hi Wolfgang, congrats on your cooking school launch! Tell us more about it. The school has been in the works for three years before it was launched this January. I have been thinking about how to put it together for a long time, but only started to build the set last year as I was busy opening a few more restaurants. I finally found some time to do the filming last October. We filmed for four weeks, and did over 150 recipes and 200 how-to videos, on really basic tips, such as how to peel a tomato, deglaze a sauce or poach an egg. You’ll always learn a little story with each episode. We have recipes from my restaurants, like ones for the pizzas at Spago, to recipes from my childhood, such as wiener schnitzel or the warm chocolate cake and ravioli my grandma used to make. I’m working on adding more videos on outdoor cooking for the coming summer months. Tuna tartare cones with chilli aioli from Spago Singapore What made you want to start an online cooking school? They [my publishers] wanted me to write another cookbook. But then I looked at my son - he’s 21 now, and people his age, they do everything online. This was when I got the idea that instead of another cookbook, we should do an online cookbook. With physical cookbooks, once they are published, then that’s it. If I wanted to add another recipe, then I have to publish one more book. But with an online platform, it’s easy to add new recipes; and people can keep their own online library, where they can save their favourites. It was a lot of work to put together, but in the end, I believe that’s the future: I don’t think people are going to buy as many cookbooks as before. They may buy beautiful coffee table books, but most of their learning will be done online. Also, with an online school, I can reach out to more people. I also don’t have to translate the audio into so many languages because with video, you can watch and understand in any language. Why did you want to start with the basics? Because I want everyone at home to cook better. So many times, working women with families come home and they want to cook something simple fast, but cook it better. Because these are people who have to put a meal on the table everyday. Just like in a school, I designed the website such that you can start at the entry level, so people can understand and move upwards. I don’t want people to start up here and then go down. I did not want to make a website with only fancy recipes for which you can’t get the ingredients and people go, “Ah, that’s too complicated, I’m not even going to try”. I want people to watch and say, “Ah, I think I can do that”. The Terrace Bar at Spago Singapore How tech-savvy are you? Are you a social media addict? I’m not a digital person at all, I don’t play with a computer, I don’t do any of that - I get too impatient, I will just push every button I can. I keep all my recipes in my head. If something is not right with my telephone, I’ll give it to my 10-year-old son and he fixes it right away. But my wife is like that. I still love reading the newspapers, but my wife will always have already read the news online the night before. She always tells me I’m so slow [laughs]. Thanks to social media, she always knows where everybody is. When we go to London, she’ll put up a post and all our friends will know we’re there, so we can organise a dinner party for 20 in no time. She spends so much time on it that I knew I didn’t want to do that. I’d much rather visit the farmers market and buy vegetables, and do what I love to do, which is be involved with food. I do have social media accounts but I have someone running them for me. I don’t want to be online all the time, because it’s not about me, it’s about the food, the restaurant, the hospitality. I don’t want to get more people to know me, enough people know me already. How important is it for restaurants and chefs to be Internet-savvy in this digital age? I know that going digital is the most important thing now. Thanks to technology, we are able to connect our restaurants like we have never before. Now you can make a reservation at any of our restaurants, watch the cooking videos - all on one site. Some of our restaurants have a digital wine list, and I hope to eventually build something where people can have a digital tour of restaurants through the website, to feel as though they were actually there. But at the same time, we still love talking to the customers and being involved personally. The whole world is so digital, that sometimes it’s nice to have personal contact still. You have to measure your time and tell yourself, “now I’m at a dinner with someone, I’m going to talk to them”. If you have no reason to talk, then why go out? You see so many people today, they malfunction socially before everything is digital, they only know how to text or email. I’m not spending all my time replying to 50 emails everyday. If I do, I won’t have time to do what I do, which is cooking. But yet I’ve always liked do new things, so this is exciting for me and for the young people too. Want to try your hand at recreating Wolfgang Puck's popular video recipes? Check out the sample video below on How to Poach an Egg Perfectly, courtesy of Spago Singapore and the Wolfgang Puck Cooking School.","The 66-year-old accomplished restaurateur talks tech, and why he started an online school despite being averse to email","https:\u002F\u002Fd3h1lg3ksw6i6b.cloudfront.net\u002Fmedia\u002Fimage\u002F2016\u002F04\u002F10\u002F059e142bc481473f9b160cb1964d83be_Wolfgang+Puck_Spago.jpg",1461215902000,[1383,160],"wolfgang-puck-cooking-school",[],"Why Wolfgang Puck wants you to cook better",[1410],"technique","Video","people",[],"\u002Fsg\u002Fen\u002Farticle\u002Fpeople\u002Fwolfgang-puck-cooking-school",[1414,1416],"\u002Fen\u002Farticle\u002Fpeople\u002Fwolfgang-puck-cooking-school","12518",{"content":1419},{"value":1420,"matchLevel":258},"Whether you’re 6 or 60, it’s never too",{"excerpt":1422,"title":1424,"tags":1426},{"value":1402,"matchLevel":258,"matchedWords":1423},[],{"value":1408,"matchLevel":258,"matchedWords":1425},[],[1427],{"value":1410,"matchLevel":258,"matchedWords":1428},[],{"content":1430,"excerpt":1431,"image":1432,"language":137,"published_date":1433,"last_updated":1381,"sites":1434,"slug":1435,"thumbnails":1436,"title":1437,"tags":1438,"prefix":1439,"audio_url":79,"category_slug":1440,"reading_time":96,"related_restaurants":1441,"url":1442,"other_urls":1443,"objectType":1390,"status":253,"objectID":1445,"_snippetResult":1446,"_highlightResult":1449},"This week's headline-makers: The world's cheapest Michelin-starred restaurant heads to New York; global craft cocktail and craft beer heavyweights Employees Only and Mikkeller Bar announce Singapore offshoots; veteran chef Violet Oon's laments over the future of hawker food go viral. Tim Ho Wan sets sights on New York The world’s cheapest Michelin-starred restaurant is going places. Fuelled by its partnership with Singaporean TV personality-turned-restaurateur Robert Chua, Hong Kong dim sum chain Tim Ho Wan has cast its sights to New York for its latest empire-building effort. Tim Ho Wan chef-owner Mak Kwai Pui told US media that the outlet will open between 10th Street and Fourth Avenue in Manhattan's East Village this September and will retain its focus on serving quality dim sum at affordable prices. After talks for Hawaii fell through, the New York outlet will be the first US location for the global chain, which has rapidly spawned outlets in Australia, Thailand, The Philippines and Indonesia after launching its first overseas branch in Singapore in 2013. Best known for his signature polo char siu bao - a roasted pork bun with a sweet, crumbly topping - chef Mak worked in three Michelin-starred Lung King Heen in Hong Kong before leaving to start Tim Ho Wan in 2009, when he got his first Michelin star just one year after opening. Photo: Tim Ho Wan Singapore New York's Employees Only announces Amoy Street opening It is a happy week for drinkers in Singapore. Already home to buzzy watering holes Jigger and Pony, Sugarhall and The Spiffy Dapper, Amoy Street is set to cement its reputation as a craft cocktail destination in June. For that's when renowned New York cocktail bar Employees Only moves into 112 Amoy Street, taking over a unit recently vacated by Hokkien restaurant Beng Hiang. News of the Singapore outpost was announced via the Employees Only’s Facebook page, and marks the cocktail institution’s first international foray, according to the New York Times. Two more outlets will follow in Miami, Florida and Austin, Texas by the end of the year. The bar’s spirited co-founder Igor Hadzismajlovic has been frequenting Singapore for the last two years and has already resettled here, while principal bartender Steve Schneider and executive chef Julia Jaksic (known for adding touches of her Croatian heritage to classic American dishes) will follow shortly to helm the joint. Employees Only Singapore, 112 Amoy Street, Singapore 069932 Photo: Employees Only New York Facebook page Mikkeller Bar gets on deck on Prinsep Street Prefer craft beer over craft cocktails? Here’s more good cheer: Copenhagen-based cult ‘phantom brewery’ Mikkeller will launch a local iteration of its Mikkeller Bar on 24 April - adding Singapore onto the list of Asian cities such as Bangkok, Tokyo and Seoul that can lay claim to this fame. Couched within Deck, a grungey arts space operating out of a stack of containers along Prinsep Street, the Mikkeller Bar Singapore is a collaboration between Danish founder Mikkel Borg Bjergsø and Corrine Chia and Lincoln Goh of local alcohol distributors The Drinking Partners and craft beer bar Druggists. Among Mikkeller Bar Singapore's 20-tap line-up of exclusive brews are at least three made-for-Singapore specials, aptly named Bugis Brown, Prinsep Pilsner and Waterloo Wit, as well as the El Celler De Can Roca, a pilsner specially brewed by Mikeller for its namesake three Michelin-starred restaurant in Spain. Its Scandi-chic interior seats 12, while up to 80 can perch on beer hall benches on Deck's outdoor tarmac. Mikkeller Bar Singapore, 120A Prinsep Street, Singapore 187937. Mikkeller.dk Photo: Mikkeller Bar Singapore Facebook page The future of the hawker trade No sooner had Singapore cooking doyenne Violet Oon's laments about the ‘mental block’ Singaporeans have against paying more for hawker food gone viral than news broke that the decades-old Beauty World Food Centre may be permanently pulling down its shutters. According to reports in The Straits Times and Lianhe Zaobao, a mystery buyer has offered $17.5 million for the popular hawker center with plans to transform it into an air-conditioned food court. Many stallholders have reportedly agreed to sell their stalls as they are growing old and their children have no interest in taking over the business. A handful will be retiring for good if the transaction goes through, while others are currently sourcing for new locations. The news also comes just a week after the Ministry of Environment and Water Resources (MEWR) announced that it will be setting up a 14-man Hawker Centre 3.0 Committee to make recommendations to the Government on the management of new hawker centres and the promotion of our hawker trade - in view of the 20 new hawker centres blueprinted to be built in Singapore by 2027. Photo: Tourist in My Own Land","Your weekly round-up of headline-making food news in Singapore and beyond","https:\u002F\u002Fd3h1lg3ksw6i6b.cloudfront.net\u002Fmedia\u002Fimage\u002F2016\u002F04\u002F21\u002F147b383033c743bc940df83e5ee21336_The+Scoop+banner.png",1461621660000,[1383,160],"the-scoop-18-to-24-april",[],"The Scoop: \u003Cbr>Tim Ho Wan goes West, bar buzz and hawker woes",[],"None","news-and-views",[],"\u002Fsg\u002Fen\u002Farticle\u002Fnews-and-views\u002Fthe-scoop-18-to-24-april",[1442,1444],"\u002Fen\u002Farticle\u002Fnews-and-views\u002Fthe-scoop-18-to-24-april","12647",{"content":1447},{"value":1448,"matchLevel":258},"This week's headline-makers: The world's cheapest Michelin",{"excerpt":1450,"title":1452},{"value":1431,"matchLevel":258,"matchedWords":1451},[],{"value":1437,"matchLevel":258,"matchedWords":1453},[],{"page":69,"limit":101,"total":1455,"totalPages":1456},5244,1748,{"total":1458,"oneStarCount":1459,"twoStarCount":1460,"threeStarCount":1373,"bibGourmandCount":1461,"countriesCount":69},3051,547,81,430,1779134642132]