Friday, 22 June 2012

Léon Beyer: A Tasting with Marc Beyer at Taberna, Singapore

Marc Beyer, 13th generation winemaker and current proprietor of the Maison Léon Beyer in Eguisheim, Alsace, visited Singapore last week and conducted a tutored tasting at Taberna Wine Bar, Binjai Park.  Taberna is one of my favourite wine bars, with an excellent wine selection, wine library and homely comfortable décor; a huge bonus is you get to order food in from the neighbouring pizzeria, cze char and Peranakan restaurants.  Its only con, and the sole reason I don’t go there as often as I would like, is that it’s located in the furthest reaches of Bukit Timah Road, a long, long way (by Singapore standards, at least) from my usual habitat.

Marc Beyer explaining the geography and geology of Alsace (All photos
courtesy of Grace Tan at Taberna)

Sunday, 17 June 2012

A Winemaking Holiday in Burgundy - Part 4

Today is our last day.  The work here is not done, it never is, but it is for us, and most of the wines are fermenting away happily in their barrels and tanks.  We’ve learnt so much over the past week, about wine, about Burgundy, about new friends and perhaps most importantly, ourselves.  When we take time out from the rat-race and connect with nature in all her magnificent moods and variables, we rediscover our values, and a kinder side of ourselves that we think we may have lost.


But today, we devote ourselves to hedonism.

Saturday, 16 June 2012

Makansutra June 2012 Makan Session: Dragon Phoenix, Novotel Clarke Quay

I was invited to attend this dinner by my friend D who is a member of the Makansutra makan group, essentially a bunch of hardcore local foodies who gather once a month to enjoy good food and wine. 

For those of you unfamiliar with Singapore food lore, Dragon Phoenix is the 49-year old institution founded and still run, at least in name, by Chef Hooi Kok Wai, one of the “Four Heavenly Kings” of Cantonese cuisine in Singapore.  Amongst their various contributions, by far their most famous (and hotly disputed) is their claim to have invented yee sang, the raw fish salad so popular in Singapore and Malaysia at Chinese New Year celebrations.  This has precipitated numerous emotional cross-border debates over the decades, most memorably in January this year when the papers of record on either side of the Causeway gave front-page prominence to the increasingly acrimonious exchanges.


Monday, 4 June 2012

Pairing Hawker Food And Wine: Bak Chor Mee at Hill Street Tai Hwa Pork Noodles

During a recent dinner at Les Amis, I made a throwaway remark that a certain pasta dish reminded me of bak chor mee.  S, one of our local friends at the table, got so worked up that he promised to show me a real Singaporean bak chor mee.