Celebrity Life

The New York burger restaurant chain Shake Shack pays homage to such local flavours as pandan and gula melaka.

The post Jewel Changi Airport Singapore: Shake Shack to offer exclusive local flavours appeared first on The Peak Magazine.

The New York burger restaurant chain Shake Shack pays homage to such local flavours as pandan and gula melaka.

For more stories like this, visit www.thepeakmagazine.com.sg.

Thank goodness for long weekends. In Hong Kong, we get a total of seven Mondays or Fridays to elongate the days of rest: An extra 24 hours to explore the city, see friends, eat dim sum until we explode or just stay in and binge watch old movies. During one such recent long weekend, following a movie marathon at home, I decided to give my eyes a break from the screen and ventured out to Wan Chai’s new smokehouse and grill, Mr Brown.

Located on Ship Street, Mr Brown, the newborn sister (or brother) of the much-loved Middle Eastern restaurant Francis, is described as “a Western-style barbecue restaurant with Middle Eastern touches and American grill items”. That’ll be the reason for the name then, as it stems from Southern slang and refers to the dark, smoky part of barbecued meat.

[caption id="attachment_138629" align="alignnone" width="1024"] My butter half cocktail, made with butter washed bourbon, salted syrup and bitters.[/caption]

We enter the unassuming wood-panel façade to find a dark interior warmed up by hickory-coloured leather chairs, curved booths and spotlights playfully dotted around the restaurant. Much like its predecessor, the vibe is cool and casual -- a defining characteristic of co-founders James Ward, Simone Sammuri and head chef Asher Goldstein’s debut concept.

The open kitchen, alongside the bar, spans the restaurant and shows off an organised and smooth-running team as guests sit front row to catch all the culinary action. If you’re lucky, you’ll catch a glimpse of the impressive meats resting on the bar table, which  is reason enough to request a seat there. Here, rock music sets the mood, while upbeat hip-hop tunes slide in as the evening progresses.

We’re greeted with some friendly recommendations for drinks, and I opt to go with our server’s suggestion for something refreshing. She offers Just Brew It, a craft cocktail made with gin, osmanthus tea, cucumber and mint; I’m pleased  by light-hearted name, minty fragrance and cooling effect. After the first sip, however, I'm left with a sticky sweetness at the back of my throat from too much syrup, and I can’t help but swap it for another cocktail. This time. Drop It Like It’s Hot — a margarita with pink peppercorn-infused tequila — is handed to me. It’s savoury and tangy flavours bear a slight kick, and it's definitely more palatable. Meanwhile, my date orders a 961 Lebanese beer and the spicy pale ale with herbaceous notes seem to go down well; it's perhaps a better option to go with dinner.

[caption id="attachment_138628" align="alignnone" width="1303"] Smoked and pickled mussels, n'duja (a spicy spreadable Calabrian sausage), tomato and shallots.[/caption]

It doesn’t take long for the restaurant to fill up and our excitement, along with our appetites, grows. We begin eagerly and sample an assortment of items from each section: starters, vegetables, smoke & grill, and dessert. It’s a magnificent start as we nibble on smoked & pickled mussels that are brimming with flavour and a tang that lingers, as well as meaty slices of cuttlefish brought to life by the briny and piquant flavours of spicy tomato ink sauce. The Ibérico pork muffin doesn’t disappoint either, with meat smoked for six hours, plus fermented chilli aioli, mustard and pickled cabbage adding to the strong aromatics. The homemade English muffin also holds its own, allowing for a clean bite. My only wish was that there was more meat inside.

Now enter the show-stopping moment with my favourite side character: kohlrabi. The vegetable, a cross between a turnip and cabbage, is thinly sliced into crunchy ribbons and charred for smokiness, then rounded off with nuttiness from shredded hazelnuts. It’s a smouldering entrance which captivates our palates. We sit in awe of its smoky sorcery, because to achieve this level of flavour with a vegetable is no small feat, and I’m truly impressed by Mr Brown's execution.

Adequately prepped for the mains, we’re hit with swift and attentive service as they arrive at the table after being perfectly grilled. The brisket, smoked for 14 hours, has a black peppercorn crust and is served with a light BBQ sauce and pickles to cut through the richness. The meat is definitely tender, juicy even, but it lacked the depth of flavour we hoped for. Next, the lamb neck, which is the vehicle for some Middle Eastern spices, remains underwhelming. The accompanying green tomato salsa needs to be bolder, and the smoked aubergine could be smokier. My eyes dart to our neighbours’ smoked duck and I immediately feel food envy as they 'ooh' and 'aah' at the bird’s dark tan, a result of being coated in pomegranate molasses.

[caption id="attachment_138626" align="alignnone" width="1422"] Half smoked duck, pomegranate, fennel and barbecue sauce.[/caption]

But before we can wallow in regret, it's time for dessert. We opt for the caramel slice, slightly salted, with a malt hazelnut crumble and burnt meringue, which is soft like marshmallow and burnt just so to reveal slight bitter notes. The cheesecake, however, steals the show with a soufflé-like performance -- it's light, fluffy and creamy all at the same time. It’s cranked up a few notches with a sharp cherry sorbet that induces an eyes-closed moment of happiness as I surrender to the fruits of summer.

On reflection, I’ve enjoyed my evening much as I would a romantic comedy. There’s love for the dessert, feel-good starters, and even an upbeat soundtrack. Sure, the main elements could be improved, but that special moment -- thanks to the kohlrabi -- was definitely there. Put simply, what Mr Brown offers is a really great time. And with a few tweaks here and there, I think he may be on to a real blockbuster.

Perfect for: intimate but fun dates and groups of friends that love to share barbecue and beers

Hours: Tuesday to Sunday from 6:00pm to midnight (kitchen closes at 10:45pm)

The post Review: Mr Brown Brings Good Vibes and Western Barbecue to Wan Chai appeared first on Prestige Online - Hong Kong.

What happens when one of the world’s most esteemed Champagne houses brings its best bottles to dinner at one of Hong Kong’s legendary luxury hotels? The answer is at The Krug Room.

Hidden away on the first floor of the Mandarin Oriental, The Krug Room is said to be one of the city’s best kept secrets offering an exclusive dining experience like no other. After all, it is the last remaining room of its kind in the world. Here, guests are led discreetly through a series of doors and into an intimate space that can only entertain 12 diners at a time.

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The room is designed to resemble the interior of a luxury train carriage, complete with views of the working kitchen, and (wait for it oenophiles) houses one of the largest collections of Krug champagne in Asia. Of course, gourmands are not forgotten as they buckle up for a culinary journey driven by the hotel’s Executive Chef Robin Zavou, who serves up his elegant yet playful cuisine, paired with Krug’s finest cuvées.

Leading the Krug Room kitchen, as well as nine other renowned restaurants and bars at Mandarin Oriental, Chef Zavou has an incredible background that spans the Shangri-la Hotel Group in Hong Kong and Singapore, on top of Michelin-starred restaurants across the UK such as L’Ortalon in Berkshire, Le Manoir Aux Quat’ Saisons in Oxfordshire, and New Angel (now The Angel) in Dartmouth.

[caption id="attachment_138011" align="alignnone" width="1654"] Mandarin Oriental Hong Kong's Executive Chef Robin Zavou leads The Krug Room[/caption]

Chef Zavou, a huge Krug enthusiast himself, has been with The Krug Room for almost three years and looks to create dishes that complement the unique nuances of the champagne, but also shine a light on the season’s best produce. And this spring is no exception, as Chef Zavou delivers a symphony of flavours from land and sea for the new 10-course menu.

The spring menu begins with a glass of Krug Grande Cuvée 166^ÈME  Édition — the 166th release since the foundation of Maison Krug in 1843 — which is an elegant blend of 140 wines from 13 different harvests between 1998 and 2010. It’s bright in acidity with toasty brioche on the nose, but it’s the fresh lemon overtones that cut through the rich savoury snacks. In which a highlight is Chef Zavou’s surprising take on “KFC” or Korean fried crab in this case, as Alaskan king crab replaces chicken and is spiced with an addictive Korean chilli sauce, white sesame and black sesame paste in a crunchy tempura batter. The fruity accents from the champagne continue to lend a much needed zing for the Japanese ebi, with expressive flavours that bring out the umami of sea urchin custard, soy jelly, garam and shiso.

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Other spectacular pairings include Krug 2004 and the best of spring vegetables. Crafted from a selection of the year’s most vibrantly fresh wines (hence its nickname ‘luminous freshness’) the vintage is bright but well-balanced with warm honey that gives way to plenty of citrus and floral notes. It whets the appetite for the season’s Asparagus, lightly poached in konbu butter and served with crispy buckwheat, slices of speck and, roasted marron — a fresh-water shellfish, with white mushroom and morels.

But the start of spring wouldn’t be quite as fresh without rosé, and so the Krug Rosé 20^ÈME Édition is a blushing toast that is welcome with any dish. This time, its partner is the creamy Veal sweetbread that sets the tone with a deep sweetness from molasses, while French garlic, spring leek, fresh morel and roasted onion provide an intense base of flavour to the aromatics of orchard blossom and juicy fruits in tune with the vivacious rosé.

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The finale of impressive desserts also await with Carrot, an artistic impression of carrot sorbet, confit carrots and honeycomb, along with the stunning Strawberry treat that uses pink Japanese strawberries and rosé in fresh, ice-cream and mousse form. This invites a chilled glass of Krug Grande Cuvée 160^ÈME Édition as it delivers a fresh bouquet of peach, apple and grapefruit before revealing its elegance with fine bubbles.

The Krug Room Packages:

• Krug Experience for HK$2888 + 10% per guest includes 2 glasses of Krug Grande Cuvée 166^ÈME Édition + 1 glass of Krug 2004
• Krug & Krug Rosé (6 guests or above) for HK$3888 + 10% per guest includes 1 glass of Krug Grande Cuvée 166^ÈME Édition + 1 glass of Krug 2004 + 1 glass of Krug Rosé 20^ÈME Édition + 1 glass of Krug Grande Cuvée 160^ÈME Édition
• Krug Soloist to Orchestra (6 guests or above) for HK$5,888 + 10% per guest includes 1 glass of Krug Grande Cuvée 166^ÈME  Édition + 1 glass of Krug Clos Du Mesnil 2003 + 1 glass of Krug 2004 + 1 glass of Krug Rosé 20^ÈME Édition + 1 glass of Krug Grande Cuvée 160^ÈME Édition.

• Individual bookings are available on Thursday and Saturday at The Krug Room.

The post Spring Arrives at The World’s Only Krug Room with Bright and Fresh Pairings appeared first on Prestige Online - Hong Kong.

A handy guide for Singaporeans and travellers visiting Jewel Changi Airport Singapore for the first time.

The post Jewel Changi Airport Singapore: How to make the most of your visit appeared first on The Peak Magazine.

A handy guide for Singaporeans and travellers visiting Jewel Changi Airport Singapore for the first time.

For more stories like this, visit www.thepeakmagazine.com.sg.

Catch a breath of fresh air while you dine at these idyllic eateries.

The post Al fresco and outdoor dining: Bars, restaurants and cafes with an open concept appeared first on The Peak Magazine.

Catch a breath of fresh air while you dine at these idyllic eateries.

For more stories like this, visit www.thepeakmagazine.com.sg.