Out of all the meals throughout the lunar year, and there are many around the world, there are four occasions or meals that were the ultimate standouts; consummate in both a culinary sense and sheer dining pleasure. Read More >
Reflecting on Best Meals and Restaurant in the Year of the Rabbit – Part 2 – Imperial Treasure Super Peking Duck – Surely the best Peking duck to be had in all Singapore – perhaps the world!
Sommelier’s Palate – Chek Wong, Singapore
(pronounced suh-mal-‘yAy)
In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >
Sommeliers Palate – Stéphanie Rigourd
(pronounced suh-mal-‘yAy)
In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >
The Sommelier’s Palate – Alex Calabro
(pronounced suh-mal-‘yAy)
In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >
The Sommelier’s Palate – Tay Junyang, Zachary
(pronounced suh-mal-‘yAy)
In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >
The Sommelier’s Palate – Indra Kumar
(pronounced suh-mal-‘yAy)
In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Read More >
The Golfer’s Palate – Garret Lim
There’s much more to golf than improving your swing and perfecting putting. Yes, there’s always that primal instinct of sport – the challenge and exhilaration of competition, whether you’re watching or playing. Then there are those who simply enjoy a hit, inhaling the fresh air, soaking up the scenery, exercising the body and brain – socialising, eating… drinking. In absoluteness, the ultimate day of golf goes beyond the greens to which this column observes the neurological receptors, the gustatory and olfactory senses of both amateur and professional golfers all over this planet. We take a cross section of the golfer’s stomach and we probe the visual, the tactile, the fine motor controls of pleasure, going where no golfing publication has been before, right to the dopamine receptors and intestines of – the Golfer’s Palate.
Garret Lim - Golfers Palate
Name: Garett Lim
Amateur/Professional Handicap – USGA hcp 13.2
Club Member of: Singapore Island Country Club (SICC) when the price comes down!
Which Golf Club 19th Hole (bar, beer, wine list, food) has impressed you the most
Love Rye Golf Club’s (East Sussex in the UK) full roast at lunch. Suit and tie, classic roast with wine, ports and cigars to finish. www.ryegolfclub.co.uk
Where is the most memorable meal (restaurant) you have had on a golf trip?
Rick Stein’s “The Seafood Restaurant” in Padstow, Cornwall, UK
http://www.thewanderingpalate.com/?p=5527
Where have you dined recently (restaurant) that impressed you?
Kilo, at 66 Kampong Bugis by the Kallang River http://www.facebook.com/pages/Kilo/161743873881681
Do you have a favourite regular restaurant?
Open Door Policy at Tiong Bahru, Singapore http://odpsingapore.com/
Do you cook at home and is there a dish you have perfected?
Roast beef and Yorkshire pudding, with roast potatoes drenched with duck fat. But only occasionally!
Do you enjoy wine? What wine are you drinking at the moment?
Enjoying Grosset Springvale Watervale Riesling immensely http://www.thewanderingpalate.com/2009/2007_apr_14.php
Have you had a new wine discovery lately – new region, variety or style?
Italian wines like Maculan 2007 Brentino www.maculan.net
What is the most enthralling golf course you have played on, in terms of dramatic scenery?
St Enodoc in Cornwall, UK http://www.st-enodoc.co.uk/
What is the most memorable golf holiday or destination you have been on?
Beunos Aires, Argentina. Fantastic gold courses, great wines, and big steaks!
The Wandering Palate alleviates the Rosé dry argument!
As the adage goes, “You can lead a horse to water, but you can’t make it drink.”
I have been trying to lead a horse to water, so to speak, for years now – that is convincing importers there is a market for Rosé here in Singapore. Read More >
Wandering Palate Finds Excellent Nasi Lemak at Serene Centre – ‘CO+OP Nasi Lemak’
I wouldn’t say Serene Centre is a go-to location as far as eating places or malls go in Singapore; a rather rundown building that limps along on small essential businesses and one assumes, primarily kept alive by the 24 hours MacDonald’s that occupies most of the building with a constant gaggle of students occupying it, both inside and out. Read More >
The Wandering Palate – Best New Restaurant in Singapore
Not so New Kid on the Block – Chef Travis Masiero resurfaces with Luke’s Oyster Bar and Chop House
Singapore’s restaurant scene is going through a metamorphosis, some of it a welcome change and other parts defying gravity.
