From The Past: The Famous Marco Polo Hotel – Singapore

May 4th, 2009

The Marco Polo Hotel, also known as the Omni Marco Polo Hotel after 1989, was built in 1968 on Tanglin Road, and it was one of Singapore’s famous landmarks and my favorite hangout at the time I was living there. It had the fine dining restaurant Le Duc and the more informal La Brasserie both good in their particular category. It was also home to Le Club, which I joined in 1989 or 1990, a private “members only” nightclub that was very popular and attracted an elite crowd. It had a separate entrance from the hotel’s main entrance slightly hidden to the right on the ground floor. The hotel was torn down in 1999 with barely a second thought, the excuse given was quite obscure, related to a downturn in business caused by the recession of the late nineties, and perceived competition from an adjacent hotel called the Trader’s; on its site now sits yet another boring condominium called the Grange Residences and a big chunk of Singapore’s history is gone forever.
According to details from the archives of the National Library Board (the National Library Building has since succumbed and it has also been scraped):
“The Marco Polo Hotel, at the junction of Tanglin Road and Grange Road, was originally known as Hotel Malaysia when it was first constructed in 1968. Designed by Alfred Wong Partnership, it was a 10 storey building with 300 rooms built in contemporary architectural style. It was owned by the Goodwood Group and the hotel interiors boasted jade, green onyx, marble and teak carvings. It also had a roof-top restaurant. Lobby lounge girls dressed in cheongsams added to the exotic look of the hotel and it was well-known for its high quality service. The exterior was simple with a broad sweeping facade and little ornamentation. Big trees, birds and a water fountain however added charm to the hotel’s grounds. Additions and changes were made to the hotel in 1981, again by Alfred Wong Partnership. The hotel’s architecture won it the 1983 Singapore Institute of Architects’ Award for Outstanding Building. In 1988, the hotel went through a $30 million redecoration programme, adding a new coffeshop and shopping arcade and an enlarged lobby. From 1983 to 1988, the hotel was consecutively voted as one of the top 10 business hotels in the world by the British-based magazine, Business Traveller. The hotel was so popular in the 1970s that many famous personalities chose to stay here during their visit to Singapore. They include British pop singer Sir Cliff Richard, Hollywood actor Roger Moore, Prince Sufri Bolkiah of Brunei and former British Prime Minister Edward Heath. The hotel was selected as the runner-up in the Overseas Best City Hotel category in the Hotel of the Year 1990 presentation in London.”
“Its success notwithstanding, the hotel’s ownership changed hands twice. In 1973, the Goodwood Group sold it to the Hongkong and Kowloon-based Wharf and Godown Company Limited, and in 1986, it was taken over by Marco Polo Developments, a group which is 75 per cent-owned by Hong Kong’s Wheelock Group.”

It is staggering to think of how many stately structures and historic edifices have suffered this same fate in Singapore, due in part to greed or corruption—and how many more will follow. I read somewhere, that even the famous landmark The Singapore Cricket Club might fall victim to demolition if people continue to allow this to happen.

Oak Bar, Plaza Hotel – New York City

May 1st, 2009

Oak Bar
The Plaza Hotel
10 Central Park South at Fifth Ave
Tel. 212-758-7777
Subway: N, R, W to Fifth Ave–59th St.
Dress Code: Smart Casual
Reservations: No
Opening Hours: Open Daily : Noon – 2:00am
Credit Cards: All Major
Prices: Expensive

As of the latter part of 2008, The Oak Bar is once again open for business with the original bar and wood paneling along with artist Everett Shinn’s original murals of Central Park on winter evenings, still intact; in spite of the trouble-ridden reopening after the Plaza Hotel’s major renovation, and is once again buzzing with activity. Gone are the confident, knowledgeable and time-hardened staff and along with them the deft mixologists of the past, this is unfortunate, although not unexpected! In the past, I frequently had a drink in the early evening at the Oak Bar, which in those days was a smoky, predominantly male, after-office meeting place or in later years, I walked across the plaza to the small and crowded Harry Cipriani bar that offered a more cosmopolitan and international crowd in addition to the excellent Italian dishes available.
For dining, The Oak Room was never an option, as it offered mediocre hotel-food at over-inflated prices and that trend has only worsened since kosher restaurateur, Joey Allaham entered the picture as it’s guiding hand although, a new chef, Eric Hara, started on March 18th, 2009.

Mint Julep, Kentucky Derby – Louisville Kentucky

April 29th, 2009

America’s “Big Race” the Kentucky Derby, was held on Saturday, May 2nd at Churchill Downs in Louisville, Kentucky. The Derby’s official bourbon supplier for the Early Times “Mint Julip” is Woodford Reserve. Incidentally, a 50-1 longshot gelding named “Mine That Bird” won the 135th Kentucky Derby, ridden by jockey, Calvin Borel.

The Mint Julep
The main ingredient in a Mint Julep is Kentucky bourbon with a mix of sugar, mint and lots of crushed ice. It became the Kentucky Derby’s official drink in 1938 and has been served ever since at Churchill Downs, Louisville, Kentucky.
The Ideal Vessel: Use a metal julep cup to prevent the ice from melting too fast. Some aficionados use a special thin straw also fashioned from metal.

Recipe to make a Mint Julep:

Drop 6-8 fresh mint leaves into a silver or metal Julep Cup and muddle with a pestle. Add one to two ounces of simple syrup or to taste (made by boiling equal parts of hot water and sugar and stirring, allow to sit and cool down). Add crushed ice to the top.  Use a generous amount of Kentucky Bourbon or a Tennessee Sour Mash such as: Maker’s Mark, Jack Daniels, Gentleman Jack, or finest single barrel varieties, such as: Blanton’s or Knob Creek. Garnish with sprigs of fresh mint and serve with a silver straw.

Sun Moulin and Pâtisserie Chez Récamier – Bangkok

April 27th, 2009

Sun Moulin and Pâtisserie Chez Récamier by Sun Moulin are both located in Isetan Department Store on the 5th floor in Central World, Bangkok (branches also operate in Singapore and Kuala Lampur. Sun Moulin has been producing what most probably are the best examples of the French baguette and fiscelle available in Bangkok. The fiscelle is a much narrower version of the cylindrical baguette-shape, which in France is commonly served along with coffee and eaten for breakfast. They have a complete range of European and Asian bakery favorites, and it must be mentioned that to suit the Thai taste, they are sweeter than you might find in other countries however, much less sweet than the typical Thai bakery. Thailand adds sugar in great quantity to every product possible in order to sell it, and diabetes is almost at epidemic proportions in this country.
Sun Moulin have recently opened Pâtisserie Chez Récamier across the main aisle from their original store where they are presenting a Chou Cream Puff filled with a mixture of crème pâtissière and whipping cream, 30 baht, which is really excellent, and a better choice than the chou cream varieties at 35 & 45 baht (pictured on top shelf, far left and other versions on middle shelf in the case below). Note: There was a well-known restaurant in Paris located on Rue Récamier called Le Récamier and now call La Cigale Récamier. In Tokyo one of the former chefs opened his own restaurant and called it Le Récamier.


They also bake a fairly good interpretation of cibatta au levain, with or without olives that resembles the authentic version although, in my opinion, it is lacking the amount and size of requisite holes created by aerating of the dough of the pain au levain (see comparison photos Sun Moulin on top below).

XVI Restaurant, Michael Mina & SBE – Los Angeles (Closed)

April 24th, 2009

XVI Restaurant (Closed)
8117 Sunset Boulevard
Tel. 323-656-1414
Opening Hours: Sunday-Wednesday: 6:00PM to 11:00PM
Thursday-Saturday: 6:00PM to 2:00AM
Credit Cards: all Major
Prices: Expensive-Very Expensive

Chef Michael Mina has collaborated with SBE to launch his new L.A. restaurant XVI  Decorated by the world-famous French designer Philippe Starck, XVI decor resembles a chateau somewhere in Europe with rich paneling and wood-burning fireplaces however, the decidedly American menu, which is not a surprise considering who is cooking, clashes, maybe only in my mind, with the elaborate setting in a way that is slightly disturbing but this is purely a matter of opinion.
Mina is coming back to where he first started, as a pastry chef at the celebrated, Bel-Air Hotel
XIV’s menu is based on individual portions, allowing guests to create their idea of the ultimate tasting menu. Entire parties make their menu selections, which are served to the table in an informal, un-coursed and individually plated manner. This style of service allows guests to share the same dining experience without the disruption of splitting plates and dividing dishes. Update: You can now order “normal dishes”, on large plates to eat with a knife and fork. The kitchen, however, is still willing to make the decisions and compose a menu in tasting portions (eight-courses $59, 11-courses $81, 14-courses $98) if you so desire. The wine list lists about two hundred selections from smaller wineries in Europe and California; any bottles priced over $100 are offered for half price every Monday.
I can’t say that the “tasting-style menu” would appeal to me very often, as I do not seek out tasting menus, as living in Asia as I do, it is common to put plates in the middle of the table and take a portion to put onto your share-plate so tasting, sharing or splitting plates is a daily way of life. There are times that I would rather concentrate on a couple of dishes that I have been craving, and horde the entire plate for myself; and not have to share it with anyone, or have to share their plate and wade through a hundred different tastes popping off like fireworks on my palate, and simply enjoy a few different flavors that meld gently together. This would seem terribly boring to the average Southeast Asian who needs different splashes of taste sensations with pungent flavors, punctuated with hot chilli. This is not to say, that I don’t crave the same things as they do on occasion, although, not constantly!

Dousoeur Pastry Shop, Hell’s Kitchen – New York City

April 24th, 2009

Dousoeur de Paris
Neighborhood: Manhattan/Hell’s Kitchen
652 10th Ave
(between 45th St & 46th St)
New York, NY 10036
Tel. (212) 315-4543
Opening Hours: Breakfast, Lunch, Take-Out
Children Friendly: No
Outdoor Seating: No
Wi-Fi: No
Credit Cards: Yes
Prices: Moderate

Dousoeur is a new patisserie and miniscule salon (3 small tables each with only 2 seats) run by two French sisters, thus the tricky play on the words “two sisters” and “douceur,” the French word for sweet shop.
Classic renderings as chocolate mousse, creme caramel,  lemon tart, walnut macaroons, mille feuilles, and peach clafoutus on the menu with creations such as: almond brioche, financier, and cannelé.
Besides the traditional items, Douseur de Paris has a deft touch when it comes to forming pastries as an exquisite pyramid of pink glazed cream puffs named, Marie Antoinette, aromatized with orange liqueur which looks more like jewelry than a traditional pastry. The macaroons are designed and displayed like a croquembouche to attract people passing by. A small lunch selection is available with some old standards as: quiche Lorraine, Camembert, saucisson, cornichons and croque-monsieur.

World’s Best Restaurants 2009 – S. Pellegrino

April 21st, 2009

Just Announced: The World’s Best Restaurants 2009 according to S. Pellegrino and other sponsors put together by Restaurant Magazine & William Reed Business Media Ltd. (all copyrighted material belongs to their respective owners).

Changes of Note: (1) The Fat Duck, in all probability, lost the No. 1 seat to El Bulli, due to the sickening of scores of it clients due to what was later found to be Norovirus Winter Vomiting Disease by health officials. (2) Marcus Wareing’s Marcus Wareing at the Berkeley placed No. 52 in the site of the former Ramsay owned Petrus. It also won the Breakthrough Restaurant award, meaning, it is most likely to enter the Top 50 next year.
Charlie Trotter’s which was on the list in 2008 at #38 has slipped off the list as have all of Gordon Ramsay’s restaurants skidded into obscurity. Chez Panisse fell to position #59 down from #37 last year and there were a great deal of position changing this year.

1 El Bulli Spain  www.elbulli.com
2 The Fat Duck UK  www.fatduck.co.uk
3 Noma Denmark www.noma.dk
4 Mugaritz Spain www.mugaritz.com
5 El Celler de Can Roca Spain  www.cellercanroca.com
6 Per Se USA  www.perseny.com
7 Bras France  www.michel-bras.com
8 Arzak Spain (=) www.arzak.es
9 Pierre Gagnaire France www.pierre-gagnaire.com
10 Alinea USA  www.alinea-restaurant.com
11 L’Astrance France  www.lastrance.abemadi.com
12 The French Laundry USA  www.frenchlaundry.com
13 Osteria Francescana Italy (New Entry) www.osteriafrancescana.it
14 St John UK (2)  www.stjohnrestaurant.co.uk
15 Le Bernardin USA (5) www.le-bernardin.com
16 Restaurant de l’Hôtel de Ville Switzerland  www.philippe-rochat.ch
17 Tetsuya’s Australia  www.tetsuyas.com
18 L’Atelier de Joël Robuchon France  www.joel-robouchon.com
19 Jean Georges USA  www.jean-georges.com
20 Les Créations de Narisawa Japan (New Entry) www.narisawa-yoshihiro.com
21 Chez Dominique Finland  www.chezdominique.fi
22 Ristorante Cracco  Italy  www.ristorantecracco.it
23 Die Schwarzwaldstube Germany  www.traube-tonbach.de
24 D.O.M. Brazil
25 Vendôme Germany
26 Hof van Cleve Belgium
27 Masa USA (re-entry) www.masanyc.com
28 Gambero Rosso Italy  Tel +39 (0)56570 1021
29 Oud Sluis Netherlands  www.oudsluis.nl
30 Steirereck Austria (New Entry) www.steirereck.at
31 Momofuku Ssäm Bar USA (New Entry) www.momofuku.com
32 Oaxen Skärgårdskrog Sweden  www.oaxenkrog.se
33 Martin Berasategui Spain  www.martinberasategui.com
34 Nobu UK  www.noburestaurants.com
35 Mirazur France (New Entry) www.mirazur.fr
36 Hakkasan UK  www.hakkasan.com
37 Le Quartier Français South Africa  www.lequartier.co.za
38 La Colombe South Africa (re-entry) www.constantia-uitsig.com
39 Asador Etxebarri Spain  www.asadoretxebarri.com
40 Le Chateaubriand France (New Entry)  tel +33 (0)1 43574595
41 Daniel USA www.danielnyc.com
42 Combal Zero Italy (re-entry) www.combal.org
43 Le Louis XV France  www.alain-ducasse.com
44 Tantris Germany  www.tantris.de
45 Iggy’s Singapore (New Entry) www.iggys.com.sg
46 Quay Australia (New Entry) www.quay.com.au
47 Les Ambassadeurs France www.crillon.com
48 Dal Pescatore Italy  www.dalpescatore.com
49 Le Calandre Italy  www.calandre.com
50 Mathias Dahlgren Sweden (New Entry) www.mathiasdahlgren.com

Mövenpick Ice Cream – A Global Brand

April 19th, 2009

Mövenpick (Seagull) is known as one of Switzerland’s best run restaurant chains, with quite a few branches around Switzerland and in eighteen other countries. I became acquainted with the restaurant while staying in Zurich years ago and much later while living in Singapore and became a regular customer.

Mövenpick has started selling ice creams in recent years however, it may not be your favorite ice cream on the market if you live in Asia, as all the glorious flavors that are available in Europe are not exported to Asian countries; following are the amazing and exotic flavor creations, which as an Asian resident you will be missing out on, as the marketing arm evidently thinks these flavors will not be readily accepted by Asians: Hand-picked pink rhubarb ice cream, laced with rhubarb sauce and marbled with rhubarb pieces, Cocoa & Orange ice cream infused with roasted cocoa powder with a smooth orange sauce running through it, and Crème Brulée, Cognac VSOP,  Caramelita, Mousse Aux Poires (pear mousse), Scottish Single Malt Whiskey, Absinthe & Amaretti, Swiss Apple, Edelweiss, Swiss Chocolate, Almond & Vanilla, Stracciatella, Tiramisú, Tentation de la Gruyère, Yogurt Forest Fruit (a purée of blueberries, blackberries, and red currants), Mirabelle, Apricot, Panna Cotta with Raspberry, White Peach, and Raspberry.
Every flavor is natural with no artificial additives or colors and the basic flavors were originally crafted by Mövenpick chefs from the 1960’s, additional exotic, gourmet flavors were added to the line after the decision was made to create a global brand. Recently Nestlé bought the ice cream company. I stand corrected; Mövenpick Restaurants and Mövenpick Hotels & Resorts are owned by Mövenpick Holding (66.7%) and the Kingdom Group (33.3%).

The company plans to enter the Thailand market and has already proceeded to sell the ice cream in pre-packed individual cups, and I have read that they plan to open outlets to sell it by the scoop as well, although at a proposed price of 140 baht per scoop, versus the excellent French produced Häagen-Dazs® that sells for 100 baht . . . in these times, I don’t know?

Baby Cakes NYC – Vegan Bakery – New York

April 18th, 2009

248 Broome Street (Between Orchard & Ludlow)
New York City, NY 10002 (Google map)
Tel. 212-677-5047
Email: info@babycakesnyc.com
Website: www.babycakesnyc.com
Delivery available: Call
Hours of Operation
Two for One Monday: 10am-8pm or until we sell out
Tuesday-Thursday: 10am-10pm
Friday-Saturday: 10am-11pm
Sunday: 10am-8pm
Directions:Take the MTA subway to Delancey Street or Grand Street

Erin McKenna, founder of health-conscious Baby Cakes NYC, the amazing, lower east side Vegan Bakery that has tongues wagging around New York City; affirms that their products are: Refined Sugar Free, Gluten Free, Wheat Free, Soy Free, Casein Free, Egg Free, Vegan, and Kosher. They also taste as good as bakeries using standard baking procedures.
Most baked goods are sweetened with agave nectar, a natural syrup from a cactus and not cheaper high-fructose (HFCS) or fructose, processed fruit juices used by cost-cutting manufacturers, which (some studies claim contain high mercury levels) and cold-pressed, virgin coconut oil is primarily used for baking.
Los Angeles Expansion:
Baby Cakes NYC the vegan bakery abandons plans to open in West Hollywood near the Grove due to economic influences and have switched to a 800-1000 square foot location downtown in the Pacific Electric Building and should be opening soon.

Wine Markets Suffer from Toxic World Economy

April 15th, 2009

Even with a cool and wet summer warmer weather in autumn ripened the grapes and most estates reported good to excellent results. There are lots of “ifs” regarding the 2008 Bordeaux futures, due to the worldwide financial crisis. U.K. and U.S. markets are suffering from little demand as they are trying to sell what they currently have in stock while trying to maintain a lower inventory. It is possible that we may see heavy discounting soon.
Bottom line: although Americans are drinking the same quantity of wine it is of the less-costly variety and drunk at home rather than at bars or restaurants.