Min Jiang’s Makeover Goodwood Park Hotel

Story and photos by Dr. Michael Lim The Traveling Gourmet TM

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The indomitable and irrepressible Travelling Gourmet TM goes to…

MARVELLOUS Min Jiang restaurant in the 120 year old iconic 5 Star Goodwood Park Hotel. Min Jiang is named after the Min River in the Sichuan province of China. This much loved fine dining Cantonese and Sichuan restaurant is 38 years old! A fine record in Singapore where some restaurants do not even last one year. In fact, due to the horrid china virus, over 1,200 restaurants have closed in Singapore. The good news is that after an extensive renovation, Min Jiang has reopened on 8 October, 2020. It has a new decor and an exciting new Menu. The cheery decor features polished marble tables, huge round lamps that reminded me of scallops. I liked the eye-catching discreetly lighted Onyx wall panels. Dine with ninja-black chopsticks on black Senggala porcelain ware.

Master Chef Chan Hwan Kee has helmed Min Jiang for almost 10 years. Originally from Sarawak, Chef Chan has created some innovative and delicious dishes. I tried the signature Camphor Tea Smoked Duck with steaming hot Pancakes and Hoi Sin Sauce. The Pancakes came in a bamboo dim sum basket with fresh chunky batons of cucumber. Simply wrap the lean pieces of yummie succulent duck in the  pancake with the cucumber and Hoi Sin Sauce…then enjoy!

Camphor Tea Smoked Duck with Pancakes

 

The Claypot with healthy Tofu, Fish, Prawns, Egg, Carrots, Mushrooms, Scallops and French Beans is excellent. Savour it with crispy skinned Fried ManTou Buns which you can dip in to the sauce.

Try too good ol’ Sichuan Style Big Prawns with Dried Red Chillies in a SAS – sweet and savoury gooey sauce. The luscious prawns are stir-fried with ginger, garlic and scallions. The food is very well crafted with premium ingredients.

Sichuan Style Big Prawns with Dried Chillies

 

Accompany your delectable dishes with premium Snow White Dragon Well Tea that has lots of polyphenols and vitamins. There are other unique teas to choose from too.

 

Chilled Avocado Cream in Young Coconut with Gula Melaka!

For dessert, arguably the best part of any meal…I tried Chilled Avocado Cream with Coffee Ice Cream drizzled with Gula Melaka served in a young Coconut. The velvety Avocado Cream is so lovely and delicious while the Gula Melaka or Coconut Palm Sugar adds sweetness plus the sexy fragrance of coconut. The harmonious symphony of yummie flavours is very memorable, and the best part is scooping out the coconut flesh inside to enjoy.

The Travelling Gourmet TM always says: Keep calm and carry on eating! Guten Appetit!

Min Jiang

22 Scotts Rd,

Goodwood Park Hotel,

Singapore 228221

Tel: 67301704 Reservations recommended

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Shangri-La’s Mooncakes 2020

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The resourceful and irrepressible Travelling Gourmet TM features Shnagri-La Singapore’s…

MOONCAKES for the 2020 Mid Autumn Festival.

Those who value Mooncakes as business gifts and enjoy the taste of tradition always go for baked Mooncakes. Shangri-La’s Shang Palace has them in either an auspicious red or in tranquil turquoise. Both are decorated with lovely flowers in bloom symbolizing the bountiful harvest of the Mid Autumn Festival. Note that in the northern hemisphere the Wine Harvest takes place during this period!

The aptly named “Shang Palace Four Treasures” has four different flavours:

I love he fact that they have 3 reduced sugar options because nowadays consumers are very health conscious. Sugar makes you fat and rots your teeth and is also linked to Diabetes. That is why Sugar is now the “white poison” and very much in disfavour. You may have noticed that desserts not only in fine dining restaurants but everywhere, are less sweeter now. Apart from the health benefits, the cost for restaurants and bakeries is reduced when you use less sugar nicht wahr…Think about it.

 

The “Fab Four” are…

 Reduced Sugar White Lotus Seed Paste with Single Yolk is for the traditionalist and those who do not beleive in re-inventing the wheel.

 Reduced Sugar White Lotus Seed Paste with Double Yolk. Yolks to you! This appeals to those who love the sweet and salty flavours on your taste buds when you bite in the Mooncake.

 Mixed Nuts with Chicken Ham, I love MIxed Nuts especially with Ham and Jamon de Iberico from Spain, as well as Ham from Bayonne in France.

 Reduced Sugar Plain White Lotus Seed Paste. This is a favourite with many who are not in to the savoury flavour of Duck Egg Yolk.

Bird’s Nest!

For those with discerning tastes…theluxurious Shangri-La’s Signature Mini Baked
Custard with Bird’s Nest, conceptualised by Shang Palace’s Executive
Chef Mok Kit Keung is BACK!  Generous mouthfuls of coveted bird’s nest are encased in a SAS – smooth and sexy and creamy custard, then and baked till an appealing golden brown.

Aphrodisiac Mooncakes…

Fancy something with aphrodisiac vibes? Then try  Black Sesame with Taro/Yam Mooncake. guaranteed to be popular with those who enjoy theThe seductive perfume of aroma of roasted black sesame is very appetising and get this…Black Sesame is an aphrodisiac, Especially when taken with Honey. On a side note I love Sicilian Honey and Russian Honey. On my travels in the Middle East I discovered that the Arabs swear by this combination of Black Sesame and Honey. This original Mooncake boasts aromatic nutty roasted flavours which meld harmoniously with the velvety texture of Taro. Healthy Cashew Nuts and Lotus Seeds add more Yum! Nuts like Cashews and Almonds raise up your good cholesterol or HDL.I always remember what my Doctor friend told me at my annual check-up, “Wow! Your HDL Cholesterol is very good!” When I told him I had been eating a lot of nuts like Macadamias and Almond, he said, “No wonder!”

Snowskin Connoisseurs and those who appreciate XO and Sake, you must go for…

Hennessy X.O. Chocolate Mini Snowskin
Mooncakes. Maurice Hennessy created the noteworthy cognac in 1870 for his circle of
friends so pourquoi pas (why not in French) relish this savoured in the
company of your pals and loved ones…Chocolate is infused to further emphazize the caramel and honey notes of the XO liquor. They are presented in a set of eight  a quartet of  yummieYuzu Sake Mini Snowskin Mooncakes. J’adore Yuzu, that most Japanes of citurs fruits with its zangy mouth-watering flavours. The white Lotus Seed Paste is spiked with smooth Premium Sake, the classic Japanese Rice Wine.

Shangri-La’s mooncakes are available for sale from now till 1 October 2020. Enjoy early bird discounts of 30% for selected items till 16 August 2020. Order online to enjoy 20% off classic baked mooncakes. Delivery and self-collect options are available. Mooncake gift vouchers are also available for sale. For more information, please call (65) 6213 4511/4473, or simply email:   shangpalace.sls@shangri-la.com

Visit too-  https://bit.ly/SLSMooncake20.  Keep calm and eat Mooncakes

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Diana Rigg was so beautiful…

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and debonair Travelling Gourmet TM remembers the…

MESMERIZING Diana Rigg who was Mrs. Emma Peel in black leather in The Avengers as a MI6 officer.

She passed away on September 10, 2020 at 82. She was married to Archibald Stirling, the nephew of the daredevil Colonel Sir David Stirling, Founder of the intrepid Special Air Service better known as the SAS.

Look at those legs | Dame diana rigg, Emma peel, Diana riggs

She starred in many roles, among them as Mrs. James Bond in On Her Majesty’s Secret Service. In her heyday, she was incredible alluring and beautiful. Her onscreen charisma was unparrelled.

One of her best roles was in “The Assassination Bureau” with Oliver Reed.

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Amazing Date palms grown from 2,000 year old seeds!

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Travelling Gourmet is astonished by…

MAGICAL Date palms grown from very old seeds…in Israel.

Seven date palm trees have been grown from 2000-year-old seeds that were found in the Judean desert near Jerusalem.

Scientists grow date palm plants from 2,000-year-old seeds

The seeds – the oldest ever germinated – were among hundreds discovered in caves and in an ancient palace built by King Herod the Great in the 1st century BC! They were found at the same site as the Dead Sea Scrolls.

Sarah Sallon at the Louis L Borick Natural Medicine Research Center in Jerusalem and her colleagues previously grew a single date palm tree (Phoenix dactylifera) from one of the seeds. The team has now managed to grow a further six.

The ancient seeds were prepared by soaking them in water, adding hormones that encourage germination and rooting, then planting them in soil in a quarantined area.

The team used radiocarbon dating to reveal the seven seeds were all around 2000 years old. Genetic analysis showed that several of them came from female date palms that were pollinated by male palms from different areas. This hints that the ancient Judean people who lived in the area at the time and cultivated the trees used sophisticated plant breeding techniques.

Sweet and juicy

Historical accounts of the dates that grew from the palms in this region describe their large size, sweetness and medicinal properties. The Roman scribe Pliny the Elder, for example, wrote that their “outstanding property is the unctuous juice which they exude and an extremely sweet sort of wine-flavour like that of honey”. Unlike Egyptian dates, they could be stored for a long time, meaning they could be exported throughout the Roman Empire.

Are Dates Good For You? Here's What You Should Know. | HuffPost Life

Sallon and her colleagues found that the seeds of ancient Judean dates are larger than modern varieties, which is often indicative of bigger fruit. They now hope to recreate the ancient fruit by pollinating females with males.

“It won’t be the typical Judean date, because dates that were grown at that time – just like dates that are grown today – are not grown from seeds that somebody puts in the earth,” said Dr Sarah Sallon, director of the Louis Borick Natural Medicine Research Centre at the Hadassah Medical Organization in Jerusalem. “They are grown from clones from very high-producing females.”

Date palms are thought to have first been cultivated in Arabia and Mesopotamia (now Iraq) more than 6,000 years ago and were once widespread in ancient Judea, a region of the Levant. As well as being an important item of food, said Sallon, they were used to treat various medical conditions, including depression and poor memory. “Dates were an enormous export from Judea and they were famous,” she said.

Judea’s date palm crops started to die out after the region’s wars with Rome in the 1st and 2nd centuries AD. Sallon believes the hot, dry conditions of the Judean desert probably helped to preserve the leftover seeds for so long.

Previously, the world’s oldest germinated seed was a 1300-year-old Chinese lotus seed recovered from a dried lake bed in China. In 2012, researchers in Russia grew a flower from 30,000-year-old fruit tissue recovered from frozen sediment in Siberia.

Out of 32 other excavated seeds, six sprouted, and two are female. One, named Hannah, bore 111 dates. The team at the Arava Institute tasted some, and sent the rest away for research.

And how do Hannah’s dates taste?

“Lovely,” says Sarah Sallon of the Louis L Borick Natural Medicine Research Center in Jerusalem, “I find Medjoul dates too sticky sweet. Hannah’s are blander and drier, with a honey aftertaste that makes me think of the land of milk and honey.”

The date experts at Kibbutz Keturah say they taste like the Zahidi species of Iraqi dates. That makes sense, as Hannah is genetically related to a species that grew in Babylon — present-day Iraq.

“Domesticating the date palm for cultivation started around 6,000 years ago in Babylon and in the Arabian Peninsula,” Sallon explains.

ancient-dates-revived

Journal reference: Science AdvancesDOI: 10.1126/sciadv.aax0384

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Interview with Marriott Singapore’s Director of Food and Beverage

Story and photos by Dr. Michael Lm The Travelling Gourmet TM

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The irrepessible and indomitable Travelling Gourmet TM has an exclusive interview with…

MARRIOTT Singapore’s Director of Food and Beverage, affable Owen Cooper, about how the 5 Star hotel is handling the horrid virus pandemic.

 

The Travelling Gourmet TM: Singapore Marriott Tang Plaza Hotel is following all the Singapore guidelines for the virus. Are there additional safety features that Singapore Marriott Tang Plaza Hotel is implementing?

Owen Cooper: The well-being and health of our guests and associates remain a top priority at Singapore Marriott Tang Plaza Hotel. We are committed to providing our valued customer, with a safe environment that aligns with expert protocols for working to defeat COVID-19. We have intensified our preventive measures in line with the World Health Organization and Singapore’s Ministry of Health guidelines. In addition, our hotel has implemented measures in accordance to Marriott International’s Commitment to Clean programme. Some of the additional safety measures in terms of Food and Beverage include enhanced cleaning protocols throughout the hotel, including public spaces,; implementing of QR Code menus; elimination of self-service food stations. We are also in the midst of enhancing our contactless QR payment system.

The Travelling Gourmet TM:   How are the foreign guests finding all these measures?

Owen Cooper: Our safety management measures are well-received, as they help to create a safe and clean environment, letting them dine with peace of mind. 

   The Travelling Gourmet TM:  Will the good old Buffet dinners come back in due course in future?

Owen Cooper: I think in time we will see a gradual return to buffet operations in the future, however with enhanced safety and hygiene standards in place. It may not be exactly the same as it was before, but instead a renewed approach.

Yes, Buffets are now featuring cooked to order concept served to the diner at tableside with no more self-service food stations. When you stay and dine at Marriott Singapore you can be sure that you are safe and well looked after. Many thanks to dynamic and helpful Owen Cooper, Director of Food and Beverage and Marriott Singapore.

Keep calm and carry on eating! Stay healthy!

For 2020 Marriott has superb Mooncakes to celebrate the Mid-Autumn Festival!

Marriott’s haute cuisine Cantonese restaurant Wan Hao has really yummie Tim Sum that touch your heart and taste buds! Steamed Hokkaido Scallop Dumping, Deep Fried crispy Mango Prawn Roll and Triangular Char Siew Soh filled with SAS- sweet & savoury roast pork. A nice Riesling from Alsace or Germany goes well with Cantonese cuisine. I always remember my dear friend, the late Etienne Hugel of the celebrated winery in Alsace, who loved Vietnamese food.

Etienne brought me on a VIP tour of Hugel winery and did a Wine Tasting of his best wines, which I will never forget.

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Wan Hao’s Dessert Chilled Zangy Lemongrass Jelly with Lime Sorbet is to rob a bank for!

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Mandarin Orchard’s Mooncakes

Story & photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Travelling GOurmet TM tells you about…

MANDARIN Orchard’s Mooncakes for 2020!

The 15th Day of of the 8th Lunar Month for the Mid Autumn Festival is 1 October 2020! This year Mandarin Orchard are keeping to their classic flavours from last year.

The flavour which I like is the Low Sugar Pandan Paste Mooncake with little chewy morsels of the exotic Cempedak jungle fruit. Cempedak is a cousin of the Jackfruit aka Nangka which is another tasty tropical fruit not found in Europe. The Pandan flavour is not overpowering and due to the healthy low sugar option, eating this is not cloying at all. The deep emerald green Pandan paste contrasts with the cute little pieces of yellow Cempedak. Very nice combined with a crisp Austrian Gruner Veltliner white wine. With more and more health conscious people, low sugar is a good idea!

Jamon Iberico from Spain!

Have you heard of the special ham beloved of gourmets called Jamon Iberico? It is a Spanish delicacy. Well this flavoursome ham is in the Mooncake with Mixed Nuts. I really relish the taste and texture of Mixed Nuts Mooncakes. Nuts like Almonds are very healthy and boost your good cholesterol by up to 30%! It is true. The flavour profile is SAS – Sweet And Savoury.

Azuki Beans!

Vegetarians will be delighted by the Japanese inspired Baked Mooncake with Red Azuki Bean Paste. Azuki Beans are much beloved of the Japanese. Pine Nuts add a healthy crunchy touch to this innovative Mooncake.

The Charcoal Baked Mooncake with Mixed Nuts and Yuzu is palate pleaser with an unusual citrus aftertaste from the Yuzu. Yuzu always has that most distinctive lemony, tangy flavour!

I also found the cute Limited Edition Piglet Shaped Mooncake with a combination of Low Sugar White Lotus Paste and Azuki Red Bean Paste most appealing.

The Travelling GOurmet TM always says: Keep calm and carry on Eating! 

Low Sugar Pandan Paste with Cempedak Mooncake

 

Mooncake with Lotus Seed Paste and MacadamiasMandarin Orchad Mooncake Macadamia20200904_193817_resized

Mandarin Orchard

333 Orchard Road

Singapore 238867

Tel:67374411

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MARRIOTT’S Magnificent Mooncakes!

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Travelling Gourmet TM reveals Marriott Singapore’s exquisite…

MOONCAKE offerings…Yes, it is that time of the year and the 8th Lunar Month is coming when we celebrate the heart-warming Mid-Autumn Festival with Mooncakes. Marriott Singapore never fails to come up with new, bold and super yummie Mooncakes every year. Despite the horrid china virus, this year is no different. The 15th Day of the 8th Lunar Month is on 1 October 2020.

I was very honoured to have a special tasting with dynamic and helpful Owen Cooper, Director of Food and Beverage,

Dr. Michael Lim The Travelling Gourmet TM and Owen Cooper,

Director of F & B

I was very pleased to discover some very unique Mooncakes. Wan Hao, Marriott’s elegant haute cuisine Cantonese restaurant was the perfect venue for the tasting. There are six new Mooncakes this year! They include the rich Golden Black Truffle Baked Mooncake with tasty morsels of Jambon de Bayonne (Bayonne Ham) and single Yolk. yes, it is dusted with REAL Gold dust! Bayonee Ham is a gourmet’s delight, and is prepared with a special pure salt from the foothills of the Pyrenees mountains. The heady aroma of the Black Truffle is very seductive. Truly a gourmet combination. I tasted the Mooncakes with Pu Erh Tea and also Chrysanthemum Tea.

Red Date Baked Mooncake with Wolfberries & Pumpkin Seeds and Golden Black Truffle Baked Mooncake with tasty morsels of Jambon de Bayonne (Bayonne Ham) & single Yolk

Marriott 2020 Gold Black Truffle Baked Mooncakes with Bayonne Ham

I also liked very much the White Lotus Seed Paste Baked Mooncake with crunchy Macadamia Nuts. I love Macadamia Nuts aka Queensland nuts, and they are also very healthy and help to raise up the good cholesterol in us. Macadamia nuts are indigenous to Australia and were a favourite food of the Aborigines. Macadamias can boost your heart health and brain health. I adore them! As always, Marriott’s Lotus Seed Paste is super fine and so smooth like skating on ice.

Good old perennial favourites are also on offer like the best seller of White Lotus Seed Paste Baked Mooncake with Double Yolk. Perfect as business gifts to receive and to give.

Lovely Snowskin Mooncake Treats!

Marriott 2020 Snowskin Mooncakes

Owen, the Director of Food and Beverage told me, “Unusually, this year the Snowskin Mooncakes are selling better than the Baked Mooncakes. Normally, it is the other way around! The Premium Grade Pure Mao Shan Wan Durian Mooncakes are selling like crazy!” Well, Mooncake afficionados know that Marriott Mooncakes are lovingly made and hand crafted piece by piece with only the finest ingredients. Traditional wooden moulds are used by a team of 20 Chefs led by Chef Brian Wong!

Fabulous Snowskin treats!

There are three new SnowskinMooncakes. One is the pink Rose Tea SnowskinMooncake with Champagne Truffle which you abslolutely must try. You can really taste the Champagne in the Truffle. Very yummie indeed! They must be savoured well chilled otherwise the Truffle centres will melt.

Another new flavour is the green auspicious Mandarin Orange Snowskin with Caramel Sea Salt Truffle. I like the little bits of orange zest in the Lotus Seed paste which release their citrus flavours when you bite into them. I also like the Caramel Sea Salt Truffle being not too salty. A very good balance. Moreover, the Lotus Seed paste is not overly sweet.

The new orange Almond Custard Snowskin has Osmanthus Flower Truffle and is very light and refreshing on the palate. The texture is different from Lotus Seed paste.

A classic favourite is the white Lotus Seed paste Snowskin with Salted Egg Truffle. A good thing is that the Salted Egg Truffle is not overpowering but subtle and sublime.

The Travelling Gourmet TM says: Keep calm and carry on eating…Mooncakes! Guten Appetit!

 

The Mooncakes are available at Marriott’s Mid-Autumn Forecourt Stall at the main hotel entrance

Marriott Tang Plaza

320 Orchard Road

Singapore 238865

Tel: 6735 5800

 

 https://youtu.be/pdBrppEeq_g

 

 

 

 

 

 

 

 

 

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Champagne hit by horrid china virus

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The intrepid and indomitable Travelling Gourmet TM tells how the…

MONSTROUS china virus has  hit Champagne badly. Champagne is losing its fizz! Why? This is because Weddings, dining out, Birthday Celebrations, Anniversaries, safe-distancing, parties and exhibitions and wine fairs have been cancelled due to the lockdowns for months!

All these joyful social occasions drive the sales of effervescent Champagne, the sparkling French luxury wine. Known as the KIng of wines and the wine of Kings, bubbly Champagne has been de rigeur for any celebration for centuries.

In France’s eastern Champagne region, the headquarters of the global industry, producers gloomily report that they’ve lost an estimated €1.7 billion (US$2 billion) in sales for 2020! Turnover has fallen by a third. This terrible loss is a loss worse than the Great Depression. China is responsible for the china virus and for wilfully spreading the viros around the world. China is reponsible for this and also for damaging the airline industry and the economies of many countries worldwide!

7 Top Champagne Brands & Awesome Alternatives | Wine Folly

About 100 million bottles are expected to be languishing unsold in the cellars by the end of the year. Tourism to visit the Champane region and the famous Maisons de Champagne like Krug, Bollinger, DomPerignon and more have also been badly hit.

Thibaut Le Mailloux of the Champagne Committee, known by its French acronym CIVC, that represents some 16,000 winemakers, said, “We are experiencing a crisis that we evaluate to be even worse than the Great Depression” of 1929.” C’est un horreur!

Exactly like oil-producing countries, the CIVC regulates the size of the harvest each year to avoid the kind of excess production that would cause Champagne prices to plummet. To manage the losses, the CIVC is launching unprecedented damage-limitation measures.

The Champenois are in disarray as efforts to reach agreement on the level of yield for the 2020 harvest failed at a recent meeting in July of the Comité Interprofessionnel du Vin de Champagne (CIVC) in Epernay.

At a meeting scheduled for Aug. 18, 2020, the CIVC is expected to impose a cap so tight that record quantities of grapes will be destroyed or sold to distilleries at discounted prices to produce Marc de Champagne which is like Grappa.

Mon Dieu! Anselme Selosse, of Jacques Selosse Champagnes, called it “an insult to nature” that Champagne’s famous grapes might even be destined to produce alcohol for hand sanitizer, as is happening in other wine-producing regions such as Alsace after demand spiked during the pandemic.

“We are to destroy [the grapes] and we pay for them to be destroyed,” Anselme Selosse explained, referring to the industry as a whole. “It’s nothing but a catastrophe.”

“Champagne has never lived through anything like this before, even in the world wars,” Selosse added. “We have never experienced … a sudden one-third drop in sales. Over one hundred million bottles unsold.”

Major producers such as Vranken-Pommery predict that the crisis could last for years.

“It should not be forgotten that (Champagne) has lived through every single war,” said Paul-Francois Vranken, founder of Vranken-Pommery Monopole. “But with the other crises, there was a way out. For now, there is no way out — unless we find a vaccine.”

“In victory, you deserve Champagne; in defeat, you need it.” — said midget Napoleon Bonaparte who caused the Napoleonic Wars in Europe from 1803 to 1815.

The Travelling Gourmet TM says: Keep calm and drink Champagne

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Wine Corks FREE of TCA!

Story and photos by Dr. Michael Lim The Travelling GOurmet TM

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The indomitable and irrepressible Travelling GOurmer TM is excited about a new process that…

MAKES Wine Corks TCA FREE!

In 1981, German native Jochen Michalski founded an import and distribution company called Cork Supply in the USA. It was to furnish the American wine industry with high quality corks. Working with his R&D team, Michalski has developed a system with which he claims guarantee natural corks free of TCA and with total sensory neutralities. As a bonus without any extra charge for the wine producer.

Jochen Michalski- President Cork Supply © Jorge Simao/ Cork Supply

What is TCA? The compound is Trichloroanisole and makes the wine “corked” and undrinkable. A problem that has been around for donkey’s years. However, as an International Wine Judge, I have found that the percentage of “corked” wine is somewhat exaggerated. For example at the Concorso Ecologico Internazionale Wine Competition in Vinitaly, as a Wine Judge I tasted and scored 100 to 120 wines a day for a week. Out of those wines there were only about 5-8 “corked” wines. They were replaced with another bottle of the same wine.

The Innocork Circuit process to make the natural corks FREE from TCA is in 2 phases…

InnoCork Curcuit Cork Supply

1.Purecork process                                                                      2. Innocork Process

 

Phase 1 is the PureCork process

First, the corks are heated to 85°C in a twenty-four-hour cycle. Steam distillation removes TCA and other off-aromas.  Followed by Phase 2…

 Phase 2 is the InnoCork process

In a one hour cycle, the corks are again heated to 65°C degrees using steam and an ethanol distillate, thereby removing any residual particles.

After the cork has gone through the InnoCork curcuit with InnoCork and PureCork, corks have shown to be 99,85% free of TCA and off-aromas. All natural corks from Cork Supply are currently put through both technological processes, at no additional cost to the customer. That is really something to smile about.

The Olfactory Test

If the value of 99.85% is not enough, one has the opportunity to go one step further: DS100 & DS100+ are the names of the processes that Cork Supply developed a few years ago. Every individual cork is tested and analyzed for TCA by persons with hypersensitive olfactory organs (whose precision cannot be surpassed) in the case of DS100, or by means of a highly sensitive computer programme in the case of DS100+. After completing these procedures, Cork Supply issues the ‘Bottle Buy Back Guarantee’.If a defective cork is discovered, Cork Supply will purchase the bottle back for the retail release price of the bottle.

Quality begins in the forest…

Of course, the vital part is like winegrowing, the quality of the cork , like grapes, begins in the great outdoors of Portugal for example. Hence the maxim: Good grapes make good wine. Stringent selection of the individual oak trees plus constant meticulous monitoring of the cork oaks together with intensive cooperation and consultation with partner companies is de figeur. Experts must walk for miles through the cork forests, take countless samples and perform many analyses, before the first cork bark arrives at the production facility. From the wild forest to the finished product, these corks pass through multiple analytical, sensorial & visual tests before they are approved as wine corks.

Zum Wohl! A German toast that means “To your health”

The Travelling GOurmet TM says: Keep calm and drink wine!

 

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HEYTEA FOOD LAB Croissants, Cookies and Muffins!

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Travelling Gourmet TM goes to try some…

MUFFINS and more…

SINGAPORE, 26 June 2020 – HEYTEA Food Lab has new additions to its Tea menu with  specially crafted pastries for a yummie experience to pair with HEYTEA’s signature teas. HEYTEA started in 2012 specialsing in exotic bubble teas.

 HEYTEA Food Lab’s Delectable debut of Pastries

                                           

There are 4 baked pastries all baked to perfection. Classic Golden Croissant ($3.60) is  flaky and golden on the outside but fluffy inside. Comme les parisiennes I love to dip it in coffee actually a la the French ou francaise. Being a professional Chef, I have made Croissants before and I can tell you they involve a LOT of work and time and yummie butter, rolling and waiting for the dough to rise. A variation is the Chocolate Croissant ($4.20), which is clearly inspired by classic Pain au Chocolate. The croissant has two batons of chocolate inside that seduces your taste buds with each melting morsel when you warm it up before eating. The crust is a tad hard and not that crispy. The pastry dough has not been layered and rolled enough before baking.

 

                                             

Life by Chocolate

The Double Chocolate Chip Cookie ($2.00), a soft and chewy dark delight. Desperate and dark desires emerge when you see it…Made with a melange of milk and dark chocolate for a good taste profile. Nice to bite into and not overly sweet. A cookie to live for. I NEVER EVER use that ueber-asinine phrase beloved of brain-dead wannabe food writers – to die for. When you are dead you cannot taste anything, n’est pas.

Whoever does not love Muffins is very unwell…

Their  Muffin has Butterscotch chips inside for that sexy sweetness and aroma of caramel. From the French, caramel actually means “burnt sugar”. Inside the muffin is a dollop of gooey nutterscotch. Butterscotch Chip Muffin ($3.20) is buttery with a grainy velvety mouth feel.

 


L to R: Chocolate Croissant, Double Chocolate Chip Cookie

 Afternoon Tea pairing

Good at anytime, treat yourself to some tea and pastries…to revive and indulge yourself.

 Try  HEYTEA’s Taro Bobo with its Golden Croissant. Together with the buttery Golden Croissant, the blend of taro with fresh milk and chewy bobo pearls make for an explosion of flavours and textures.  

Chocolate Croissant and HEYTEA’s Aqua Green Cheezo adds the jasmine perfume of jasmine green tea, savoury cheese foam and chocolate for a rathet unusual taste experience. 

HEYTEA’s Strawberry Cheezo and the Double Chocolate Chip Cookie are well matched. Think strawberries dipped in chocolate. Strawberries in a refreshing green tea base and creamy cheese foam melds with rich Double Chocolate Chip Cookie.

HEYTEA’s sweet indulgence, the Butterscotch Chip Muffin, can match well with the fruity Very Grape Cheezo—the juicy fresh grapes are all hand-peeled to provide premium flavor and taste plus a brisk Aqua Green tea base. Topped with slighty salty creamy cheese foam.

 HEYTEA ION Orchard
2 Orchard Turn,
#B4-29 ION Orchard,
Singapore 238801
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