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UNMASK THE TASTE of French Summer!

On July 26, Kronenbourg 1664 brought the vivacious culture of French summer to the doorstep of High Society Mansion at Pacific Plaza. We helped celebrate the launch of premium wheat beer, Kronenbourg 1664 BLANC, courtesy of the lovely ladies from Sixth Sense Communications. While we are well acquainted with a lager or two, this was very much favoured for its refreshing taste of light and citrusy overtones.



As the temperature rises, it’s always a good sign when you’re greeted at the door with a chilled light beer to commence the evening. High Society Mansion, as the name suggests, translates luxury and opulence into life. A thoughtful combination of classic elegance and style, the soul-warming lounge boasts plenty of personality in its French styled décor: A deep red, black and white outfit, with plenty of marble, chandeliers and gold trim. High quality canapés were served to satiate the appetite of hungry guests, needless to say, along with free-flow bottles of Kronenbourg 1664 BLANC. And to cement that time-traveller experience of lavish masquerade balls in the 17th century, we were also given a Venetian mask to wear!





The angelic Brand Ambassadors of Kronenbourg 1664 were the highlight of the evening. Donned in a heavily sequined blue mini dress, coupled with a pair of angel’s wings, they were hard to missed as they went round the room to unveil the key ingredients that make up this distinct beer. It was revealed, the Kronenbourg 1664 BLANC is made from wheat, coriander seeds and orange peel. Aah… never has there been such finesse and nostalgia in one place.



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Wooloomooloo Steakhouse

(From left to right)
Alexis Magazine, Audrey Lee (that’s me!); Wooloomooloo’s General Manager, Noel Emmanuel; Sixth Sense’s Director, Veronica J. Zuzarte; Journey Promotions Pte Ltd and 90.5FM DJ, Hamish Brown; Lifestyle Editor of The Peak, Jennifer Chen

It’s no big secret that Hong Kong’s established line of Wooloomooloo Steakhouses has taken a distinct turn towards our Little Red Dot. Since its inaugural opening over at Raffles City Shopping Centre, fervent meat lovers, such as myself, have spoken of little else. Their promise: a new dining hub that serves “sizzling premium steaks and time-honoured grilled favourites with the freshest ingredients and passion since 2004”. A rare find amidst a sea of steakhouses in Singapore, I have my sights set on this one.

A stunning window display of the restaurant’s prized beef cuts greeted us as we entered the impressive room of hardwood floorboards and full-length windows. As with the rest of Wooloomooloo, the gently lit room combines comfort and elegance, with an aboriginal Australian slant to its décor – the perfect setting for an intimate food experience.


 General Manager, Noel Emmanuel



 Spectacular views from where we were seated.

But it’s what on the menu that has put Wooloomooloo back in the spotlight. We started the evening with a delectable selection of Spanish Ham cuts, moving onto the Tuna & Spanner Crab Tartare, which much to my delight came on a bed of bursting flavours: avocado, orange, shallot and coriander. Coming up trumps was another ideal starter, the Jumbo Prawn Cocktail, which was easy on the eyes as it was on the tastebuds. For refreshments, we were treated to a house special, the Wooloomooloo Signature Martini, that was fresh and zesty. We were off to a good start and I knew that instant, my tummy was in for an appetizing ride.

Spanish Ham Selection (S$38): Served with sun dried tomatoes, olives, artichokes, piquillo peppers with Feta cheese & focaccia crackers

 Jumbo Prawn Cocktail (S$29): Served with cocktail sauce & lime

Tuna & Spanner Crab Tartare (S$29): A base of avocado, orange, shallot & coriander topped with sweet spanner crab & sashimi-grade tuna. Finished with sour cream & salmon roe

Wooloomooloo Signature Martini (S$19): VOX vodka, apple schnapps, fresh mint, grapefruit & apple juice

The mains are where the restaurant really comes into its own. Turns out, the Australian Black Angus Tomahawk was really the star of the show. Specially prepared for two (or more), it would probably require you to bring your brand of culinary theatrics to this massive steak-eating ritual. For a more “civilised” approach, simply request for the chef to slice it down for you. Don’t let its humongous portion deceive you, the meat was served with the bone in and broiled to absolute medium-rare perfection that would please any meat-loving meal goer at the table. The USDA 12-ounce Prime Rib Eye and Beef Wellington were two other specials on the board, with the latter being my ultimate favourite. Albeit the layers of mushroom duxelle, Parma ham, Foie Gras and a delightfully crisp puff pastry wrapped over a succulent Australian filet mignon made it a little unwieldy to eat, but ooh – the flavours were spot on! The three handsome dishes were expertly paired off with Lyonnaise Potatoes, Mashed Potato, and Creamy Spinach as sides.

Tomahawk - Suitable for 2, Whole rib with steak (S$125): 70-day grain fed young Black Angus beef, 2-3 weeks wet aged Stockyard Farms, Hendra, Queensland


USDA Prime Beef Selection Rib Eye, 12-ounce (S$74): 150-day grain fed, 2-3 weeks wet aged Stock Yards & Greater Omaha Packing Co., Nebraska, USA

Beef Wellington, 8-ounce (S$66): Australian filet mignon with mushroom duxelle, wrapped in Parma ham, topped with Foie Gras & wrapped with puff pastry. Served with red wine Madeira sauce

It’s hard to put a finger on a dessert when everything on the menu looks like a winning proposition. But we finally concluded the night with the sweet notes of their Bread & Butter Pudding and Apple Crumble. In the end, it was the Pavlova, served with Chantilly cream fresh fruits and passion fruit coulis that got it over the line.

Bread & Butter Pudding (S$16): Freshly baked vanilla bread pudding, pastry cream, homemade praline & classic vanilla gelato

Apple Crumble (S$18): Served with vanilla gelato & custard sauce

Pavlova (S$18): Served with Chantilly cream, fresh fruits & passion fruit coulis

Wooloomooloo Steakhouse is at 2 Stamford Road, Level 3, Swissotel the Stamford, Singapore 178882

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EFFEN Vodka Exclusive Launch

Beam Inc played host to an intimate night for distinguished guests at 7 Adam Park last week. The evening was to introduce the launch of EFFEN Vodka in Singapore, adding yet another line to their already impressive range of premium spirits brands that comes to us as no stranger. Black and white was the theme for the evening, with guests conforming to the dress code. Donned in my best LBD and a pair of black sky-high heels (not the best idea), I was just about to be a part of what will eventually be the glamorous event of the year… thus far.




Organizers did a stellar job of bringing “posh” and “elegance” to the party, for we were not short of entertainment either. Guests were treated to an eyeful of local art by Safrie Effendi’s live onsite illustration on EFFEN Vodka bottle miniatures, which we were even able to snag a couple home.

 



The main highlight of the evening, however, was a friendly face-off among four EFFEN Vodka cocktails made by some of Singapore’s most gifted mixologists. Attendees voted for their favourite one, and by the end of the night, Barkode’s Karen Heng emerged as the winner.

(left)
Cocktail: Double Dutch
Mixologist: 28 Hong Kong, Vanessa Chan
Concoction: EFFEN Original Vodka, Basil Hayden's Bourbon, Basil & French Earl Grey Gomme, with Fresh Lemon.

(right)
My personal favourite…
Cocktail: Desire
Mixologist: 7 Adam, Herman
Concoction: EFFEN Original Vodka. Bols Lychee, Elderflower, Grilled Pineapple & Chocolate Bitters.

(left)
Cocktail: EFFEN Lime Pie (Winning Creation of the Night!)
Mixologist: Barkode, Karen Heng
Concoction: EFFEN Black Cherry Vodka, Homemade Vanilla Syrup, Lemon juice and Kaffir lime leaves, garnished with bruleed marshmallows.
 
(right)
Cocktail: Black Cherry Shrub
Mixologist: Nektar, Raveen Misra
Concoction: EFFEN Black Cherry Vodka, Bols Cherry Brandy, Sugar and a touch of white wine vinegar.

EFFEN Vodka is served at premium bars and restaurants including The Prime Society, Artery and 1-Altitude. It is also available at The Beam Cellar, 229 Mountbatten Road, #01-03 to 07 / #01-17 to 19, Mountbatten Square.

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Peony Jade Restaurant @ Keppel Club

Last week I took a breather from the daily grind for a much-needed appetite boost at Peony Jade at Keppel Club. A sleek and elegant interior greeted guests as they entered – a sea palette of red and black and draping lanterns, accompanied with simple oriental furnishings.


Taking a nostalgic hike down the streets of Hong Kong like it was 50 years ago, waiters were clad in the simplest of frocks to match the theme: a white T-shirt with knee-length pants, traditional clogs and a morning glory towel hung around their neck. And to cement that time-traveller experience, an old heavily dubbed Chinese film was screened at the back of the room, while guests have their meals. The essence of Hong Kong’s bygone era was restored momentarily in this glossy vision of the 1960s.


We were first introduced to a fine selection of appetising sweet and savoury teasers. This dish comprises of Sweet and Sour Marinated Assorted Mock Meat, Deep-Fried Mud Fish Ball with Clam Sauce, Pan-Fried Homemade Healthy 'Pi Pa' Soya Tofu, Pan-Fried Lotus Root Cake with Minced Pork and Conpoy, and Deep-Fried Dough Fritters Stuffed with Minced Prawn Paste. Seems like a mouthful but an ideal starter to get our taste buds rolling in.


What came after was a familiar dish to most. Served in individual bowls, the Fish Maw Broth with Conpoy and Chives was just enough to get us settled in before the mains.


A main of Stewed Homemade Soya Tofu with Mixed Seafood arrived in a large clay pot. I grew merry over a generous find of mouth-watering ingredients as I piled my plate with at least one of each kind. A handsome dish that comes in a wide palette of local flavours, the combination was generally quite traditional – perfect for a family reunion.


No doubt a personal favourite, the Braised Duck in 'Teo Chew' Style Combination with Steamed Ginger Chicken is said to be their specialty. It was heavily garnished but cooked to perfection in a wonderfully savoury base. This delectable dish used to be served only during special occasions, so we’re told, and I can see why. The flavours were spot on and a definite winner in my books.


Albeit the sweet and sour Fried Pork Ribs with Pineapples paled a little in comparison to the other dishes, it’s still as authentic as it comes. There’s something home-styled about it, just the way my Ah Ma used to make it.


The Beef Tendon Noodle Soup with 5 Spices holds up its end of the deal. A perfect end to all that’s savoury, the beef was oh-so-tender and simply bursting with flavours.

At this point, dessert was already on my mind. We ended the day with the Homemade White Sugar Sponge Cake Combination and Homemade Healthy Soya Tofu. This traditional accompaniment has just the right amount of sweetness to neutralise our taste buds before stepping out.

Grab your loved ones and sink into an ambience of traditional oriental indulgence.

Peony Jade is at 10 Bukit Chermin Road, Keppel Club. Tel: +65 6276 9138

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let's cook!



Invigorated by the Australian reality TV series, MasterChef, Christine and I enrolled ourselves in a dessert-making class on an impulse. That was three weeks ago. And true to our words, we quickly found ourselves whipping up 1-2-3-4-5... 5 delectable desserts at one of "Let's Cook's" classes. Led by sous chef Brendan Too and his brother Kevin Too, the dynamic duo has concocted a series of delightfully yummy recipes for us to learn and sink our sweet tooth into. Yum yum yum! In no particular order, they are:

1) Chocolate Tart with Raspberry Sauce
2) Panna Cotta with Strawberry Sauce
3) Banana Souffle
4) Apple and Pear Danish Pastry
5) Poached Pear in Cinnamon White Wine Sauce

I say it now, with gravest confidence, I can cook! Not only are they actually EDIBLE this time, but god damn it, desserts that will make you smack your lips and go "mmm..." with every bite you take out of that piece of miracle. ☺

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a sweet affair







Patisse... sounds like a title that jumped right out from a French romantic novel. Well it's not. But in my case, it should be. I got to be in two places at once, Patisse brings Paris to Sydney, and is certainly a café like no other. It’s sooo pretty, and even its signage looks good enough to eat! If I were to ever start my own café, it would just be like Patisse’s long lost companion. A perfect place to chill out with friends and loved ones, I had quite a tasteful Saturday with the boyfriend, Ray, and his sister, Christine. It wasn’t planned or anything, we just happened to stumble upon it by accident. The leaning tower of macaroons was what that caught my eye and before I knew it, I was pressing my face hard against the glass counter, with my hot steamy breath fogging it up. Behind it was filled with generous lashings of sugar, frosting, cream and butter, packed into all sorts of yummy savoury treats. At that point, my goal weight suddenly became almost impossible to reach.

As always, I had to have my daily dose of caffeine and a hot mocha was a perfect start. For mains, I had a handsome dish of portobello mushroom & goats curd on sourdough. Hearty, but I would also like to think it was a very healthy choice. The dessert was one I could not wait to sink my teeth into. And oh my god! Even a teeny tiny bite of that strawberry cake was enough to put me on cloud nine. The caramelized top melted in my mouth like cotton candy, and that eight-layered buttery delight with the chunks of strawberries was just full of goodness and bursting with flavour. It was definitely the winner of that day. With my taste buds spinning out of control, it got me all pumped up for my baking class with Christine this Saturday. For all you know, I may be the next Julia Child.

Patisse is located in a quaint little corner of Shop G01, PYD Building at 197 Young Street, Waterloo, NSW 2017, Australia. One in Singapore perhaps?

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