It‘s all too easy to eat out (or order in) night after night, especially when you’re in a post-work haze. Of course, the cheap and tasty eats around town don’t help either— even we’re guilty of reaching for quick, and often unhealthy, options when hunger pangs strike. But there’s something to be said for a home cooked meal. Yes, it’s wholesome and more nutritious (supposedly anyway), but what really appeals, to us at least, is that you get to eat exactly what you want, when you want and done just the way you like it. To get you started, we put on our game faces and scouted around for some of the best cooking classes. Then we went hunting for places to stock up on fine ingredients, and a couple of spots at which to load up on kitchenware. Because when all’s said and done, food just tastes that much better when you cook it yourself. It might take more than one go for things to turn out right, but remember folks: Practice makes perfect.

Cooking Classes

Coriander Leaf
#02-03, 3A Merchant Court, Clarke Quay, River Valley Rd., 6732-3354.
We’ll excuse you for thinking immediately of the fantastic restaurant that’s helmed by chef Samia Ahad. After all, most folks know Coriander Leaf for its delicious Greater Asia-influenced food; think South East Asian and even Middle Eastern, from the days when it was still housed in Gallery Hotel. The truth is, Samia, as we know her better, just loves to teach (all of the courses are taught by her). “What I try to do is inspire people to cook and it’s really not difficult. The key thing, is to keep it simple,” she says. That philosophy was clearly demonstrated when we attended South Asian-The Lighter Side (specially organized for the Breast Cancer Foundation), as most of the dishes didn’t have more than three or four steps to follow. If you’re a real fan of chef Ahad’s cooking, but can’t find the time to attend one of her classes, fret not. She even has a cookbook, Simply Samia, loaded with more recipes for you to try at home.
Setup: The cooking studio is actually in the restaurant, and appears to be a private dining room from the outside. When you’re in the space with Samia, it feels more like you’re over at a friend’s place. It’s a refeshingly casual experience, participants huddled around her, while chatting and asking questions.
Hands On? Sania’s classes are entirely demo only, so she does all the heavy lifting for you. Phew! But that means you can really pay attention to what she’s doing and take notes, if necessary.
Class size: With a maximum of 10, you don’t run the risk of feeling overwhelmed (except with greed).
Duration and cost: Our class ran from 10 in the morn till 1:30pm, so that works out to be about three and a half hours. But that includes Sania cooking up, from scratch, an impressive seven dishes, as well as everyone sitting down together at the dining table to tuck into the fruits of her labor (which was our favorite bit). This class was $130, with 50 percent of the proceeds being donated to the Breast Cancer Foundation, others go for $125 and up.
Best for: Foodies who enjoy an intimate setting and don’t want to get their hands dirty. We’ve got our hearts set on East Meets West with Curtis Stone & Samia Ahad on Nov 6.

Palate Sensations by Brandt
#01-03 Chromos, 10 Biopolis Rd., 6478-9746.
Palate Sensations has been open for five years and counting. During that time, they’ve established a loyal following. In fact, some of their students discovered a real love of the craft and have gone on to culinary schools in various parts of the world. When Managing Director Lynette Foo first set her heart on opening a cooking school, she was teaching classes herself in her own home. Later, she found a black and white house in which to base the school. More recently, she hired a resident pro Christopher Bell, and moved into new digs at Chromos at the end of September. Quite a world of change for this determined Aussie, who motivates us to dare to do something different with our lives. Excuse us for not diving right in, we’ll start with experiments in the kitchen.
Setup: This large, well-designed space is a dream. We’re guessing having Brandt as a sponsor might have a little something to do with that. There’re heaps of equipment and fancy gadgetry all around, with prep tables on one end, while stovetop action happens in the center.
Hands On? Only enthusiastic folks ready to participate need apply. Foo firmly believes in the value of hands on learning (as do we), so be prepared to make a mess. Despite his easygoing demeanor, executive chef Christopher Bell doesn’t let you get away with skiving, so don’t even think about it.
Class size: This varies from class to class but the most they would take is 40 ready and willing cooks, although we’re told most classes do run with less. We reckon their private cooking sessions are a great way to spend some time with friends and family, while 80s music plays in the background and more than a few bottles of wine are sacrificed for a noble cause.
Duration and cost: Classes usually run about three hours, and start from $88.
Best for: The more serious, semi-professional home cook. We suggest taking The Restaurant Series course (from $200) with guest chef Francois Mermilliod of French establishment Absinthe. Alternatively, private lessons for the less skilled (like us), are far less intimidating and infinitely more casual and fun. That’s just us though.

The Pantry
75 Loewen Rd., 6474-0441.
Tucked away at Loewen Gardens is The Pantry, which only adds to the area’s laidback charm. Chef Jane Glascow and her team of merry helpers whip up the most scrumptious baked treats, from pastel-colored bow-wrapped cupcakes to towering slices of cake, all sold at the store up front. But if you creep round the back, you’ll see where all the magic happens. Jane is the quintessential mother hen, and made us feel instantly at ease despite our initial reservations. Her skilful and seemingly effortless demo makes it easy to believe you can do the same with ease. Of course, when it was our turn, we quickly realized there was more to kneading than we had thought. Fortunately, Jane takes great care in explaining what she’s doing and even jumps in when she sees fumbling, which for us, is ever so often. It feels more like you’re at a mate’s place and her mom has rounded up the kids for a baking session in the kitchen (that’s a good thing).
Setup: The cooking studio is also their production area, which makes for a cozy space. We love the view of the lush green surrounds afforded by the floor to ceiling glass.
Hands On? Most definitely. Jane wouldn’t have it any other way. And if the mini-chefs (kids) can do it, we adults can do it too, right?
Class size: Smallish, with about six to 10 other participants. We found ourselves chatting with Jane, as well as our fellow baking novices.
Duration and cost: Set aside at least two and a half hours for a rewarding session of baking with Jane (from $100). We’re drooling at the thought of her Christmas Goodies lesson in chocolate truffles, Scottish shortbread and Gingerbread snowmen. If you’re looking for savory cooking classes, they also offer Asian Cocktail Parties ($180) and a Christmas Master Class ($120).
Best for: If you have a sweet tooth. Plus, you get to take your treats home (if they survive the journey). Our cinnamon and date scones made it, but just barely.

Shermay’s Cooking School
#01-76 Chip Bee Gardens, Blk. 43 Jalan Merah Saga, 6479-8442.
One of the most established cookery schools on our little island, Shermay’s has a stable of celebrity chefs and cookbook authors who conduct classes here. A small retail store greets you upon entry, but the star is the studio (which is easily double the size of the shop). We were lucky and managed to score a seat at guest chef Elsa Van der Nest’s French Soups & Salads class. This Le Cordon Bleu-trained chef and cookbook author taught a total of five dishes, two soups, two salads and a bonus veggie thrown in.
Setup: The stove and prep area is on a raised platform, much like a stage, with five rows of eight chairs facing the front. There are also strategically-angled mirrors above the chef, so you can see what they’re doing, as well as two TV screens that show what’s going on. It’s reminiscent of a classroom environment, combined with elements that make it feel like you’re a guest at a live recording of an on-air cooking show.
Hands On? Not even a smidgen, ours was a well orchestrated demonstration all the way. The closest you get to working your hands is when the food’s done and you have to shovel it into your mouth (no complaints here). There are a few classes offered that involve more active participation, so ask them about those if that’s what you’re into.
Class size: We counted at least 40 chairs, so it’s definitely one of the bigger class sizes.
Duration and cost: We started at three in the afternoon, with a short 15 minute break in between to have a taste of some of the dishes. By about 6:15pm, we were wrapped (although we may have been lingering around the rest of the food). This course was $99, but others run up to $149. Chef Van der Nest will be teaching some Christmas-themed ones through the month, while award winning chef Patrick Heuberger of Le Bistrot du Sommelier is slated for a Luxe French Christmas Special ($149).
Best for: Home cooks who prefer to sit back and relax while still getting a culinary education.

ToTT
#01-01A Sime Darby Centre, 896 Dunearn Rd., 6219-7077.
We’re absolutely thrilled about this spanking new (they aren’t even two weeks old yet) 36,000 sq. ft. space. It’s not all about the cooking studios here, we’ll tell you more about the other stuff later, but they’ve got their bases covered with both a demo and hands on one. So you get to decide whether you feel like sitting back and letting someone else do the work, or getting in on the action. With a rotation of guest chefs who specialize in their respective cuisines and indicated difficulty levels such as novice, enthusiast and semi-pro, the toughest part will be picking a class. For those of you who want to zip in and out, there’s even a Bake & Go corner where you can make your very own cookies in less than 30 minutes.
Setup: We decided to be brave and go for a hands on, “enthusiast” level session with chef Damian D’Silva. The instructor’s desk is in the front of the class, with six work stations meant for two participants (think lab partners). So be smart and make sure you’re beside a hottie, or someone who looks like they have a vague sense of what they should be doing. Alternatively, you can bring your own partner if you’re not up for a round of cooking class Russian roulette.
Hands On? Chef D’Silva insisted we call him Damian, and we were more than happy to oblige. His laidback approach made the atmosphere fun and upbeat, so we never felt uncomfortable in the slightest. Damian walks around the class telling us what to do and checked in often to see how everyone was doing. By the end of the lesson, we devoured all of our successful results, while most of our less gluttonous classmates packed theirs home.
Class size: 10-12 (hands on); up to 68 (demo only).
Duration and cost: We almost didn’t want those pleasurable three hours to end. That really speaks for itself, especially on a Saturday. Demo classes start from $68, while hands on go from $108. They even offer classes including Know Your Knives, Cut Above the Rest: Basic Knife Skills and Basic Plating Techniques. Other guest chefs include 2am: dessertbar’s Janice Wong, The Song of India’s Milind Sovani and Tiffin Club’s Iskander Latiff.
Best for: Those who believe in sheer variety. Trust us, there’s no such thing as too much. That and you get to go shopping before or after, or both. n

Toys & Such

Pantry Magic
#01-80 Chip Bee Gardens, Blk. 43 Jalan Merah Saga, 6471-0566.
There’s top notch cookware just waiting to be picked up and given a new home. The selection of ceramics, baking trays and cooking utensils suit the needs of home bakers and aspiring chefs alike. They also carry cookbooks and dedicated food magazines, if you’re looking for some inspiration.

ToTT
#01-01A Sime Darby Centre, 896 Dunearn Rd., 6219-7077.
We talk about their cooking classes on the next page, but their other business line more than merits a mention. Sia Huat, an old haunt of ours, has taken the family business and ventured into retail. In such a massive space, you’ll find a bistro, a cookbook section and an overwhelming array of kitchen gadgetry and culinary products for cooking, baking and hosting (ToTT actually stands for tools of the trade). We’ve got our eye on The Naked Chef’s tools, such as the Flavor Shaker, Tilt & Mix bowls and All Purpose 3-in-1 Peeler with interchangeable blades.

Specialist Grocers

Bunalun
#01-70 Chip Bee Gardens, Blk. 43 Jalan Merah Saga, 6472-0870.
This is a fantastic place for organic products with everything from teas and pastas, to spreads and dried fruits. Aside from wholewheat penne rigate ($5.90), they also carry lemon myrtle tubes ($8.30) and wattleseed spelt tubes ($8.90). To whip up breakfast in a flash, Bunalun also sells buckwheat or multi-grain pancake and waffle mix and cinnamon, vanilla or chocolate crepe mix (all $8.50). We think their homemade almond nut butter, citrus and passion fruit marmalade (both $14.80) or lime and blueberry conserve ($16.80) would be the perfect accompaniment.

The Butcher
#01-50 Chip Bee Gardens, Blk. 44 Jalan Merah Saga, 6472-0073.
We’re carnivores, and fussy ones at that. Fortunately for us, so are they. Think choice cuts of beef, lamb, pork and chicken, with ready to cook options including Beef Wellington and Chicken Cordon Bleu. Don’t pass on their honey, mint and rosemary lamb sausages ($14.75) or beef and Guinness Stout ($15.75) ones. Did we neglect to mention that they’ll deliver right to your doorstep?

Culina Dempsey
#01-12 Blk. 8 Dempsey Hill, Dempsey Rd., 6474-7338.
An excellent spot to do some light shopping and get some difficult to find products, they sell fresh vegetables and meats, cheeses, gourmet goods and a very decent wine selection. Go to town with Tetsuya’s series of products such as black truffle salsa ($22), truffle salt ($34.50) and Tasmanian pepper berries and honey vinegar ($17.50). Aside from the usual black or white truffle oil (both $50), herb or chili pepper Fleur de Sel ($15; $18) and walnut or hazelnut oil (both $17). If you’re into shrooms, they even have dry chanterelles ($17.50) and cepes ($12.50).

Jones the Grocer
#01-12 Blk. 9 Dempsey Hill, Dempsey Rd., 6476-1512.
We loved them in Sydney, and our feelings haven’t changed since they landed on our shores. It’s all too easy to go overboard here, with an entire gamut of products to choose from. Their collection of oils, balsamic vinegars, pastas, grains and spices is remarkable, so go ready to spend loads of money. One of our favorite items is the truffle honey ($19.50). Drizzled lightly on a blue cheese, pear and walnut salad, it’s simply exquisite. Opt for one of their balsamic glazes, in flavors such as fig ($18.90), to add a professional-looking and tasting finishing touch to homemade dishes.

SuperNature
#01-21/23/27 Park House, 21 Orchard Boulevard, 6304-1338.
What started out as a small grocer has grown to be one of the largest organic food stores in town. They offer a diverse assortment of fresh fruits and vegetables, dairy products and deli meats, so you can shop with ease knowing that you’re getting only things that are good for you. Too busy to pick up groceries? Just have them deliver some hormone-free chicken breast ($37.90), New Zealand eggs ($9.95) and a Farm Box full of fresh fruit and veg (from $70), and you’re set.
 

The girls in our edit team are a minority, so I wasn’t doing myself any favors when I trooped down to Stellar @ 1-Altitude (62/F One Raffles Place, OUB Centre, 1 Raffles Place, 6438-0410) for lunch with three of the guys. Granted, there was way too much food on the table for most ordinary people, but not us. We wolfed down pan-seared foie gras with pear carpaccio and jamon cream, a charcuterie taster spread including jamon, prosciutto and chorizo ($48); several rolls such as spicy tuna, ebi tempura and swordfish (from $18 each); a fresh sashimi platter; and those were just to get us warmed up. For mains, we moved on to truffled risotto with Maine lobster ($32) and slow-roasted suckling pig with crackling ($48). I even had to fight the boys, hard, for another piece of four hour-roasted Wagyu rib eye with foie gras sauce ($75). We even had dessert, or rather I had dessert while they mostly watched.

Cooking enthusiasts will be very pleased to know that ToTT (#01-01A Sime Darby Centre, 896 Dunearn Rd., 6219-7077), which stands for tools of the trade, opened with a clang over the weekend. My initial, albeit unrealistic, plan was to have a quick peek, but temptation proved more than I could bear. 36,000 sq. ft. of space that includes both a demo and hands on cooking studio, a bistro, a cookbook section and a whole host of products for baking and cooking. There’s also a Bake & Go corner where I made a tray of double chocolate chip cookies in 30 minutes flat. I may have cheated a little (the dough was already made), but no one needs to know that. Check back next week for a full story on all things cooking-related.

After a late post-work bite, I chanced upon Tomatillos (#01-04 The Foundry, 18 Mohamed Sultan Rd., 9655-0423), a new Mexican street food joint in my neighborhood. For a change, I was actually too full to consider chowing down. But I’ll be back to try some of their grub, and soon.

If you paid attention in class, you’ll already know about the history of the Singapore River. Interesting though it is, we tend to let our hunger not our textbooks guide us, and fortunately there’s a multitude of dining options along the banks. We started our food trek at the understated Robertson Quay area, past the crowds in Clarke Quay, and wound up at the iconic Raffles’ landing site. Here are the pick of establishments worth docking at.   

Brussel Sprouts
#01-12 The Pier @ Robertson, 80 Mohamed Sultan Rd., 6887-4344.
A relaxed bistro offering courtesy of Belgian celeb chef and yoga guru Emmanuel Stroobant, located in what’s arguably our favorite part of the stretch (Robertson Quay). It’s just busy enough to be buzzing but not so much as to be off-putting. We’re all about the mussels (done in 25 possible ways). For a clear option, order them a la Leffe Blonde—coriander, butter, celery, onion and parsley in Leffe Blonde beer. And if you need an extra hit of seafood, give their creamy ostendaise a go. Asian flavors make an unexpected appearance with lobster consommé base tom yam, all the usual suspects, and imperial ginseng, red dates and wolf berries in a double-boiled chicken stock. Starter portions go for $18.50, while mains are $38.50. Both are accompanied by free refills of fries. All the better to soak up the obscene amount of beer you’ll be drinking. Oh wait, that was us. There are only 120 different ones to tickle your fancy, so make sure you set aside some time to work your way through the lot. Brownie points (and a ridiculous bill) if you manage it all in one sitting.
 
Fremantle Seafood Market
#01-05/06 Traders’ Market, Blk. 3E Clarke Quay, River Valley Rd., 6337-1838.
Set in the bustling Clarke Quay area, this dedicated seafood specialist channels the vibrant yet carefree vibe of Freo, Perth. They’re all about the freshest seafood, flying it in thrice a week from the Atlantic and Pacific Oceans, Alaska and, of course, Australia. Sure, there’s the quintessential fish ‘n chips ($19), which are always good with a lavish squeeze of lemon juice and vinegar, if you please. But for something a little different, try their whole fish, such as snapper baked in paper with a medley of different herbs or barramundi in a sea salt crust (from $55). We reckon their Sunday brunch ($58), with its spread of king fish Hamachi, yellow fin tuna, chilled shrimps, half-shell scallops and mussels with lemon cocktail sauce, is an ideal weekend option. Be sure to guzzle down some freshly shucked oysters with spicy soy mirin or garlic aioli.

Octapas Spanish Tapas Bar
#01-08 Blk. D, Clarke Quay, River Valley Rd., 6837-2938.
Also in the vicinity, is Octapas Spanish Tapas Bar, one of the newest restaurant-bars. While the indoor setup is made for cozying up with a special someone, that pretty much defeats the purpose of riverside dining. The alfresco area, like the rest of the lot here, is modeled after the deck of a ship. So you can’t take yourself too seriously if you want to enjoy it (the other option, which we always endorse, is to drink heavily). The flavor here is distinctly Spanish, so be prepared for an onslaught of tapas. We strongly recommend kicking things off with some blackberry sangrias ($16.50) as you wait. We’re fans of their flash-fried shrimps wrapped in bacon with tomato salsa ($14.50) and roasted piquillo peppers stuffed with minced chicken ($14). Other highlights include tender grilled squid in a balsamic vinegar reduction ($15.50) and beef tenderloin cubes in garlicky gravy ($17).

Timbre @ The Arts House
#01-04 The Arts House, 1 Old Parliament Lane, 6336-3386.
While we were initially reluctant to venture from the original at The Substation, we’re awful glad we did. It’s a great spot to kick back, and the view from the Arts House’s riverfront is splendid. Chill out to easy listening live local music with bands Goodfellas and 53A as you munch on their scrumptious thin-crust pizzas. We’ve been known to gobble down more than a few, such as their tandoori chicken ($17)—grilled tandoori-spiced chicken breast, sliced roma tomatoes, melted mozzarella and grilled yellow and green zucchini. If you can’t settle on just one flavor, do a half and half pizza for $19. Aside from their happy hours for the boozehounds, they also have bundled pizza and beer deals from $30.

IndoChine Waterfront Restaurant
Asian Civilisations Museum, 1 Empress Place, 6339-1720.
At the other end of the spectrum is famous IndoChine group’s spin on Cambodian, Laotian and Vietnamese food. Designed by Michael Ma, you should fully expect trimmings like lotus flower-shaped Czechoslovakian crystal chandeliers, Sukhothai Buddhas and Shan antiques for a touch of contemporary contrasted with old world charm. And yes, the view of Boat Quay and Empress Place is picturesque. But they’re not just a pretty face, the food is also delicious. Christen your meal with some goi cuon vit ($20)—Vietnamese rice paper rolls filled with roast duck, fresh green mangoes, Japanese cucumbers, coriander and mint leaves, highlighted with a mango ginger sauce. Signatures like the French beef stew ragoût ($26) and IndoChine lemongrass rack of lamb with pumpkin wedges and rosemary-scented apples ($46) are also worthy picks.

Other hot spots:
Aburiyatei
#01-10 The Quayside, 60 Robertson Quay, 6836-5370.

Brasserie Wolf
#01-13 The Pier @ Robertson, 80 Mohamed Sultan Rd., 6738-1077.

Café Iguana Riverside Point
#01-03 Riverside Point, 30 Merchant Rd., 6236-1275.

Kinara North West Frontier Cuisine
57 Boat Quay, 6533-0414.

Quayside Seafood Restaurant
Blk. 3A Clarke Quay, River Valley Rd., 6338-0138.

It’s always refreshing to get slapped in the face by numbers that shock. During a Save our Seafood Luncheon at Fairmont Singapore (80 Bras Basah Rd., 6339-7777), I was told that Singaporeans get through 100,000 tons of seafood a year. For a population of four million-ish, that works out to be roughly 25 kilos per head. Thanks to WWF Singapore (that’s World Wide Fund for Nature; no greasy, protein shake-guzzling, overgrown men with chicken legs were spotted) for the five course meal using only sustainable seafood, such as wild caught Australian coral trout and Sri Lankan mud crabs, as well as their handy seafood guides. Also in attendance was Aun Koh, aka Chubby Hubby, who even got up and gave a short speech about this important issue. If you feel passionately about the environment, or just want a good excuse to get all decked out in a penguin suit, these good folks are also throwing an exclusive charity dinner titled Saving our Seas 2010 on Nov 25 at Klapsons, The Boutique Hotel. To find out more, email info@wwf.sg.

In between chatting with charming chef Curtis Stone and garnering valuable information about my seafood, I managed to pop by Gaia Korean Restaurant (#03-10/12 Tower 1, Suntec City Mall, 3 Tamesek Boulevard, 6339-3313) for a quick but satisfying meal. The concept is simply home style Korean food. Many of the dishes are made from scratch by owner, Mrs. Oh. My picks are the lotus root slices braised in a sweet, sticky sauce (similar to the Shanghainese version but without the glutinous rice filling and osmanthus honey), a crisp-bottomed seafood pancake ($17) and marinated pork ribs ($15). Her ox bone soup ($16) is a milky-colored broth that’s been boiled for at least 24 hours and really speaks to my Cantonese roots.
 

Chef, author and host of shows such as Take Home Chef (we know a few ladies who’d be more than happy to take him home), Curtis Stone needs no introduction. We managed to squeeze in a chat with this smoking hot, young gun of a chef.

What does it take to be a really good chef?
You’ve got to have a real love of food. If you’re really passionate about what you do, you’ll do it well. I’m one person who just loves to eat.
 

What’s your philosophy as a chef?
My philosophy is to get your hands on great quality ingredients. Food starts at the very beginning, whether it’s raising an animal or growing a vegetable or catching a fish. When you have great quality, naturally produced ingredients, you can use them quite simply and turn them into beautiful food. For me, the most important thing is to understand where the food comes from. Obviously you need to learn your techniques as a chef; then respect them and treat the food quite carefully.
 

It’s your last supper. What three dishes from anywhere in the world would you want to eat?
Woah, that’s a tough one! I’d have to say my grandma’s roast lamb with sweet potatoes. I love chili crab, especially the Singaporean style of cooking which really understands how to cook it. One of my favorite things in the world is to eat good chili crab with an ice cold beer like a Lager or a Pilsner. I’ve been a chocoholic for a long time, so something with chocolate in it, like a chocolate fondant.
 

How was your experience on The Celebrity Apprentice 3?
It was a lot of fun. When I first decided to do it, I thought, I must be mad. I got there and everyone was pretty crazy. We (Bill Goldberg, Sharon Osbourne) were all playing for great charities. My charity was Feeding America, which of course is a chef’s charity. And after coming to America, you realize a lot of people don’t even have enough to eat. So to be able to give back in that way was really special. And Donald’s unbelievable. What a man!
 

What do you really think of Vegemite? Tell the truth now.
I love it! I was trying to convince Sharon Osbourne to have some on the show. I spread it like butter on a piece of toast and she tried it eventually. It’s one of those flavors, you either love it or you hate it.

If you’d like to catch him in action, chef Curtis Stone will be in town for the 2010 Singapore Sun Festival. Check out www.singaporesunfestival.com for details.

Everyone’s got their go to drink when it comes to boozing. For some, it’s easy drinking wine and beer; while others, namely us, reach for something that much stronger to take the edge off. While we enjoy them all, we’re focusing on some of the hard stuff (only liquid goodness with a minimum alcohol by volume percentage of 20 percent need apply). Spirits aka liquors are produced by the distillation of fermented grain, fruits or vegetables. The process doesn’t sound terribly appealing but the end result certainly is. We break it down for you, one spirit at a time. (And before you say it, yes, we’ll get to whisk(e)y before too long.)

Gin
It’s not the most common drink in Asia but all the manly men know what this is. Hell, all of them drink it. This grain-based (usually wheat or rye) liquor is historically flavored with juniper berries. While there are various styles of gin, one of the most popular is London dry gin. Think Beefeater and Bombay Sapphire. If you’re looking to enjoy it simply, order yourself a gin and tonic. But the most world renowned gin cocktail is still the martini—just gin and dry vermouth for a stunner. Sure, there’s the eternal debate about olives versus lemon peels for garnish. Frankly, we’d go with the former, but don’t let us boss you around. And we certainly can’t forget the sexy spy who drinks a vodka-spiked rendition (never you mind that he’s entirely fictional).

Drop by Morton’s The Steakhouse (4/F Mandarin Oriental Singapore, Marina Square, 5 Raffles Ave., 6339-3740) for a taste of their legendary martinis.

Rum
Made from molasses or sugarcane juice, there’s light, golden and dark versions of this cask-aged spirit. We favor the fuller taste of dark rum, with a tinge of caramel to round out the flavor. Unlike gin and tequila, rum goes well with food. It’s no mere coincidence that this liquor is the essential ingredient in one of our all-time favorite drinks—the mojito. A good spot for them is Nueva Cuba (#01-03 Customs House, 70 Collyer Quay, 6535-0538). Try their signature Bulljito, which uses Mount Gay Eclipse rum and Red Bull, for that extra kick.

Tequila
Blame it on spring break if you will, but just the thought of this one gives us the shivers. Admittedly, that’s because we were downing quantity, not quality, back in the day. Let’s just say we knew Jose very well. Made with blue agave plants which need to be harvested manually, tequila is often aged in oak barrels to impart a woody flavor. We reckon the best way to learn more about it, is to drink it. For 100 percent blue agave tequilas, you simply must hit up Café Iguana Riverside Point (#01-03 Riverside Point, 30 Merchant Rd., 6236-1275). Have it straight up if you’re feeling brave, or in one of their many margaritas.

Vodka
We’re not afraid to admit it. This is our poison of choice. In fact, we’ve been known to have nothing in the freezer but a bottle of Belvedere (Polish quadruple-distilled goodness, thank you very much). And yes, the Russians do a superb job of making some of the best in the world. We wouldn’t expect any less from vodka’s birthplace. We’re partial to Russian Standard Vodka’s Imperia, made from only the finest winter wheat. There’s something to be said for pure, unadulterated classics. So (wo)man up, and pour yourself a stiff one. Enjoy ice-cold as a shooter or on the rocks. If you’re in the mood for something a little less lethal, head to martini bar @mezza9 (Mezzanine Level, Grand Hyatt Singapore, 10 Scotts Rd., 6738-1234) for a unique honey pandan martini (see recipe to right). Their 4b and tropical chocolate ones are fabulous, too.

Make your own
Honey Pandan Martini by mixologists Jamey Merkel and Vasantha Kumar
 

What you need: 
Main ingredients
• 45ml Russian Standard Imperia vodka
• 15ml Bols Triple Sec
• 20ml honey pandan syrup
• 1 lime, juiced
• Handful of ice
For honey pandan syrup
• 2 bunches of fresh pandan leaves
• 0.5kg honey
• 1.5l water

Method: 
To make honey pandan syrup
1. Cut pandan leaves into small pieces, add to water and bring to a boil.
2. Turn off, cover and allow to steep for one hour.
3. Strain, then reheat liquid, add honey and stir until dissolved. Adjust sweetness with additional honey if required.
4. Allow to cool completely. Store in glass containers and keep in fridge for a maximum of two weeks.
To make Honey Pandan Martini
1. Shake with ice and strain all ingredients into a chilled martini glass.
2. Garnish with pandan leaf.
 

Just when I think things are beginning to die down a little, events such as the Austrian Wine Festival 2010 keep me on my tippy toes. In its second year, this month-long celebration of more than 60 wines from Austria involves over 10 different restaurants around town including Bistro Soori, Esmirada and Fifty Three. Together with some good media friends, I shamelessly indulged in a nine-course feast, with exquisite wines, hosted at Brasserie WOLF (#01-13 The Pier at Robertson, 80 Mohamed Sultan Rd., 6835-7818). One of my favorites was Chef Angelo Sanelli’s pan-seared foie gras and rosemary quail breast on a divine fig and walnut bread. The festival kicks off with an opening dinner ($125) at Brasserie WOLFon Oct 15. For more details, check out their Facebook page “Austrian Wine Festival (Singapore) 2010,” through Nov 15.

After a long overdue visit, I finally made it down to Tiffin Club (16 Jiak Chuan Rd., 6323-3189). It’s an intimate space, which would be perfect for a quiet, romantic meal. Too bad I was there with my boss (no offence intended, I swear). I’m dead certain he would’ve traded my company for that of a sweet young thing in half a second. But I digress. The appetizer platter ($23) is a great sharing portion of crisp laksa croquettes, chicken satay, tahu telor and spicy mango salad. Pork two ways ($28) consists of a pork loin roulade of spinach with a Chinese scallop sauce and an orange-tamarind glazed barbeque pork belly with butternut squash. The pork belly was an impressive showcase of Chef Iskander Latiff’s culinary skills. I would have gladly polished off mountainous plates of the stuff. Delicately-scented lemongrass panna cotta ($8) was a delightful note to end our meal on.

Just a hop, skip and a jump away is André Chiang’s highly-anticipated restaurant, ANDRE (41 Bukit Pasoh Rd., 6534-8880), which threw open its doors last Sunday. I’m itching to give it a whirl. Hopefully I can find some time to head down for a taste of chef Chiang’s superb food.

If you’re feeling romantically-inclined, or environmentally so, The Fullerton Heritage will be collaborating with The Lighting Detectives and turning off the lights for Candle Night @ Marina Bay on Oct 15. This one night affair will turn One Fullerton and Clifford Pier into a candle-lit dining destination (at least you know who turned off the lights).

Burgers have something of a bad rep, thanks to the proliferation of fast food heavyweights around the world. But certain establishments seek to reclaim the humble meat patty and make it a meal to be proud of. Here’s our verdict on some worthy options for when you next get the urge.

Fat Boy’s The Burger Bar
The burger: There’s no doubt about it. Their Bolly Wooly ($11) is the best of the lot. Purists may threaten to revolt (what with our winner having a non-beef patty and a more unusual flavor profile), but we aren’t about to budge. Take a lamb patty so juicy it’s almost obscene, smother it with a mildly sour-sweet mango chutney, as well as a creamy homemade curry remoulade, lay it gently down on a bed of lettuce leaves, then sandwich all that goodness in between honey oat bread. Is it going to be messy? Hell, yeah! But getting down and dirty is half the fun. And talk about good value!
Bun: Filling ratio = 1:1.5
On the side: Flat, thick-cut golden fries come with.
Wash it down: Milkshakes here are good bets. Their Bailey’s rendition really hits the spot. You can also pick from Stellas and Hoes, or grab a Pure Blonde (that’s low carb to boot).
The verdict: 5/5
187 Upper Thomson Rd., 6252-8780.

Hard Rock Café
The burger: It really is true when they say everything is bigger in America. These boys aren’t kidding when they call it “The Legendary Experience.” The S.O.B. burger ($26) is truly monstrous (not that we’re complaining). For starters, a nicely-charred 10oz (280g) hunk of Certified Angus Beef. Slap on Monterey Jack cheese, grilled onions and guacamole. Don’t forget lightly-toasted bread and chipotle pepper puree. We can’t stress how addictive the deep red chipotle is. Just tangy enough to tantalize your taste buds, with a real heat that’s not recommended for amateurs. There’s no glam way to do it. So just hold on tight and open wide. Oh, and just in case you were wondering, S.O.B. stands for South of the Border, not that other thing you potty mouths were thinking of.
Bun: Filling ratio = 1:1.25
On the side: Accompanied by thick-cut fries that are perfect with the fiery chipotle.
Wash it down: An American classic, coke. And none of that diet nonsense, please. Beer works too.
The verdict: 4/5
#02-01/03-01 HPL House, 50 Cuscaden Rd., 6235-5232.

Burger Bench & Bar
The burger: We went with a classic combo, the sautéed mixed mushroom and cheese beef burger ($8.20). For a cheap eat that costs just the slightest bit more than McD’s, we reckon they’ve got a good thing going. It’s still fast food, as far as the time it takes. But it feels so much better for us. The shrooms were nicely done, the meat had enough fat to still be succulent and the cheese suitably melted. We’ll be back for a quickie, anytime.
Bun: Filling ratio = 1:1
On the side: Add on a generous serve of in-house russet potato crisps for just $1.
Wash it down: For a nostalgic throwback to yesteryear, have yourself a can of Kickapoo. Grownups can opt for Asahi (on tap).
The verdict: 4/5
#01-02 Cathay Cineleisure Orchard, 8 Grange Rd., 6737-9947.

Brewerkz Riverside Point
The burger: We settled on the Mexicano ($21), in a plain jane bun that’s lightly grilled and not at all soggy. Although the Australian beef patty wasn’t as burnished as we like ‘em, the thick guacamole, loads of sour cream, jalapenos and beer chili, with whole beans and bits of mince, really made for a satisfying eat. For those who feel so inclined, a slice of raw onion and tomato, half a dill pickle and two lettuce leaves wait their fate on the side. Upping the spice quotient is the pico de gallo, a tomato-based sauce with onions, cilantro and broccoli.
Bun: Filling ratio = 1:1
On the side: There’s an option of thick cut fries or onion rings, we went with the former which were fine, though someone else’s onion rings whizzed by and we were tempted to hijack them.
Wash it down: You’re in a microbrewery for goodness sake, so anything other than one of theirs would be a cardinal sin. There’s India Pale Ale, Oatmeal Stout and Darkside Lager (our choice), just to name a few.
The verdict: 3/5
#01-05/06 Riverside Point, 30 Merchant Rd., 6438-7438.

The Handburger
The burger: We figured The Works ($11.80) was a good way to go. There’s everything in there but the kitchen sink. Throw in 150g of New Zealand ribeye patty, crispy rashers of bacon, battered onion rings, a sunny side up egg, lettuce, tomatoes, mushrooms, cheddar and don’t forget the carbs. Usually served with a caramelized onion bun, we shook things up with a spinach and parmesan option (all their fresh bread is baked in-house). The matte green-hued lid was barely grilled and a little soggy, while the beef lacked fat which resulted in a tough patty. Pity about the waterlogged bun and dry meat, as the sweet onion jam, basil pesto mushrooms and oozing cheese were fantastic.
Bun: Filling ratio = 1:3 (we kid you not)
On the side: They offer chunky fries sprinkled with paprika and thin, waffle-cut vegetable crisps—a medley of potato, taro and sweet potato (both $4.80). Condiments are the stars here, with spicy tartare and herb tomato with garlic dip. But our favorite is the incredibly fragrant and tangy sweet chili kaffir lime aioli.
Wash it down: We reckon their milkshakes would bring all the boys to the yard, and us too. There’s naked chocolate or peanut butter with banana. We fell hard for the thick, sweet and creamy Nutella ($4.50), with three torched marshmallows.
The verdict: 3/5
#B1-65/66 Raffles City Shopping Centre, 252 North Bridge Rd., 6334-4577.

For the herbivores:

Onaka
44 Rochester Park, 6778-0246.
This gem of a café serves up healthy but tasty food. One to try is their vegetarian Carribean burger ($9.50), served with a garbanzo bean (chickpea) mash. A multigrain bun hides homemade chipotle ketchup and a black bean and brown rice vegetable patty that’s surprisingly filling.

Veganburg
44 Jalan Eunos, 6844 6868.
Less than a week old, this intriguing new burger joint specializes in promoting the vegan lifestyle. Expect burgers such as char-grilled satay and cracked pepper mayo in organic rye buns, with seaweed fries for company.