Impossible Pork launches in Singapore

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

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The indomitable and irrepressible Travelling Gourmet TM tastes and tells you about…

MINCED Impossible Pork and more made from plants! Impossible Pork is made from Soy Protein, Coconut Oil, Sunflower Oil, Soy Protein, L-Glutamic Acid, Vitamins like B1, B6, B2 (Riboflavin)and Minerals.

Impossible Pork officially launched on November 18, 2021 in 39 restaurants across Singapore, including Tim Ho Wan, Empress Singapore, Little Elephant Thai Bistro and TungLok Group. 

Impossible Pork has also been launched in restaurants in Hong Kong and the US.

Impossible Pork is the third product from Impossible Foods to outperform its animal counterpart in a consumer taste-test. Made for those who love the juicy taste of minced pork, Impossible Pork is packed with protein, fewer calories, 59% less total fat and zero cholesterol compared to USDA 70/30 ground pork, so you can now feel good about making a choice that’s better for your plate and your palette.

With the flavour and sizzle you know and love, Impossible Pork Made From Plants has already won over meat-lovers in Hong Kong. Incredibly more than half of the 200 surveyed in Hong Kong preferred Impossible Pork Made From Plants. The survey found that 54% to 46% preferring Impossible Pork over ground pork from pigs. Impossible Pork scored higher on all attributes tested, including overall liking, appearance liking, flavour liking, texture liking, and purchase intent. 

I found the many dishes I tried to be tasty. However, Impossible Pork on my palate tastes only 80% like real pork from pigs. Nevertheless Impossible Pork is a tasty and good addition to the menu and people who prefer vegetarian options now have more choice. Critics mention the many ingredients like genetically modified Soy Leghemoglobin which gives the meaty flavour and cultured Dextrose. One good point it that there is no cancer causing palm oil.

Compared to pork from pigs, Impossible Pork uses 85% less water, 73% less greenhouse gas emissions and 82% less land.

Dr. Michael Lim The Travelling Gourmet TM was pleased to taste:

Empress Braised Dong Po Impossible Pork Belly with Golden Mantou – The presentation is good but the fibrous texture of real pork from pigs is not there.

Prive Impossible Pork BBQ Ribs – With a Lemongrass stalk to represent the bone, it was tasty but again lacked the fibrous texture of real pork from pigs.

Three Buns Impossible Hog Burger – Good flavour profile with Soy, Shellfish, Mustard, Eggs, Milk, Sesame, Pepper and Gluten

Tung Lok Signatures Braised Beancurd with Minced Impossible Pork in Spicy Sauce – Nice dish as Impossible Pork mimics real minced pork from pigs with the right seasonings very well.

Madame Fan Sweet and Sour Impossible Pork, Lychee and Pineapple – a tasty dish with good flavours.

Tanuki Raw Impossible Pork Menchi Katsu Don – nice flavours and tasty but again the fibrous texture of real pork from pigs is missing.

Little Elephant Thai Bistro Makua Yao Stir Fried Eggplant with Minced Impossible Pork – a very yummie dish and the minced Impossible Pork tastes very close to real minced pork from pigs due to the artful seasoning of Thai Nam Pla Fish Sauce, Chilli and Garlic.

Da Paolo Gastronomia – A good pie with soy, nuts and allium and crispy pastry.

Impossible Bak Kwa – Not too bad but lacks the oomph of real Bak Kwa from pork from pigs.

The horrible china virus which vile china wilfully spread worldwide has affected us all but…

The Travelling Gourmet TM says: Keep calm and carry on eating! Stay healthy!

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International Italian Cuisine Week Singapore!

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

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The indomitable and irrepressible Travelling Gourmet TM highlights the…

MARVELLOUS International Italian Cuisine Week Singapore Edition from 22-28 November 2021.

Multiple events, both in-person and online, aim to introduce Italy’s wonderful gastronomic culture and eclectic flavours to the people of Singapore. The week will include special promotions involving Italian restaurants, food, and wine marketplaces, and online platforms, with workshops and cooking classes, wine and food tastings, stellar dinners, and charity projects. Discover the Italian cuisine is  more than just Pasta and Pizza. As a Wine Judge at Vinitaly in Verona many times, and from my extensive travels in Italy from Puglia to Sicily and more, I fell deeply in love with Italian cuisine, Italian wines, culture, history and Italy. It is also fascinating that every region of Italy has its own distinctive cuisine and pasta.

According to the new Italian Ambassador in Singapore, H.E. Mario Andrea Vattani“Singaporeans are more and more curious about Italian food, and they have a very broad view of culinary culture, which goes from top restaurants to lively hawker centers. As Italians, we experience the cuisine as an open language. This allows us to move freely within the richness of our own regional and territorial identities. I believe that this particular approach to our own varied heritage resonates with Singapore, a truly international hub of comparison and coexistence between flavours and cultures”. The affable Ambassador added, ” Singaporeans have a very open mind on cuisine. Italian cuisine is something real and its joyful, wholesome and healthy!”

Italian Ambassador Mario 20211115_130054_resized

The Italian Ambassador Mario Andrea Vattani and Dr. Michael Lim The Travelling Gourmet TM at the launch of  International Italian Cuisine Week (Note safe distancing)

One result of the horrible china virus pandemic is that more and more Singaporeans are cooking at home and what better cuisine to cook and enjoy than Italian cuisine! Italian cuisine is joyful, wholesome, tasty and healthy!

This whole week of Italian culinary heritage is presented by the Embassy of Italy in Singapore and  promoted by the Italian Trade Agency (ITA), and supported by the Italian Chamber of Commerce in Singapore (ICCS), the Italian Academy of Cuisine – Delegation of Singapore (AIC), APICS (Italian Cultural Center Singapore), IWG (Italian Women’s Group), and other partners (chefs, restaurant owners, importers, distributors, producers, e-commerce).

Here is a brief list of the major events:

17 November (Preview) – Online cooking class at Casa Barilla, presented by Italian Women’s Group with Barilla’s Executive Chef Andrea Tranchero. Proceeds will go for charity.

18 November – Official Opening of the 6th Edition of the “International Week of Italian Cuisine” by the Ministry of Foreign Affairs and International Cooperation, Luigi di Maio. The event will be streamed on the Italian Ministry of Foreign Affairs and International Cooperation Youtube channel from 11:00 am to 12:00 am (Rome Time) at the following links:

English: https://youtu.be/9u2mkvsq1g0

Chinese: https://youtu.be/idz3by81a20

21 November (Kick-Off) – “A Taste of Italy” Sunday Luxe event, presented by the Embassy of Italy in collaboration with At-Sunrice Global Chef Academy. The Chefs who will take part in the event:

                                      

Dr. Michael Lim The Travelling Gourmet TM and Executive Chef Angelo Ciccone of Regent hotel

  • Angelo Ciccone, Executive Chef at Regent Hotel. My good friend Angelo is a very good Chef and I love his Basilico ristorante at the Regent and also his Delicatessen called Dolcetto.
  • Michele Greggio, Executive Chef at Pan Pacific Hotel
  • Fabio Granata, Executive Sous Chef at St Regis Hotel
  • Simone Fraternali, Chef-Partner at Solo Ristorante

22-28 November

  • Italian Street Food Week, promoted by the Italian Trade Agency
  • E-Commerce Fair Price initiative, promoted by the Italian Chamber of Commerce in Singapore
  • Special offers of Italian products on the online shops of selected importers and distributors.

More information about the promotion and special offers can be found on the distributors’ websites:

  • Campari Cocktail Experience. A list of selected bars and restaurants will be offering Campari cocktails. More at: https://www.campari.com/it

23 November – “Dining with Stars – CIAK Si Mangia!” Italian Cuisine in Cinema (Zoom Live Course), presented by APICS. The webinar will be available at: https://us06web.zoom.us/j/7798856051

27 November – “An Italian Night with Countess Massimilla di Serego Alighieri”, presented by APICS. The event will be streamed via Zoom: https://us02web.zoom.us/j/87621934984?pwd=ektVbDAvYThtL1ZqZnl0bUtZTG91UT09

Interview with Ilaria Bertinelli on “Modernity of typical Italian products”, promoted by the Italian Academy of Cuisine: https://youtu.be/eUhImjlpGJg

From 28 November onwards – Italian-focused content and classes with various Young Chefs & Private Chefs, at At-Sunrice Global Chef Academy.

The Travelling Gourmet TM or Il Turista Buongustaio says, “Keep calm and keep enjoying Italian food and wines!”

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AYAM Brand’s new plant based products!

AYAM Brand launches plant-based “meat” products

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

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The intrepid and indomitable Travelling Gourme TM tells you about AYAM Brand’s…

“MEAT” like plant based foods…

Ayam Brand Launches yumeat™:A Healthier and Tasty alternative to Singaporeans’ favourite comfort food, all made from plants!

4th October 2021, Singapore – Ayam Brand presents yumeat™, plant-based food products that are healthy, savoury and affordable. For countless years, Singaporeans have savoured AYAM Brand’s Sardines. Alfred Clouet, a French citizen, founded Ayam Brand in 1892 Singapore, which was at that time part of British Malaya! Incredible, I did not know that Ayam brand has been around for so long. Ayam Brand is now available in more than 30 countries, including Australia, Canada, the USA and Europe, with the help of its latest acquisition in 2012, a distribution company in Paris, France.

Now, the household name in the quality canned food sector, Ayam Brand expands its range with their new line of healthy products under the innovative plant-based category.
Yumeat™ is specially formulated for the local palate. Developed in Singapore, you can enjoy a sense of comfort, pleasure, and nostalgia with every bite of plant-based luncheon or plant-based minced meat with bean paste when prepared with popular recipes, like luncheon fries or hot porridge. What’s more, this hearty treat is meatless and naturally cholesterol-free!
Available in cans and pouches, with a long shelf life, yumeat™ products are non-frozen, which means that they are ready-to-use, no thawing required compared to most plant-based products available on the market.
Designed for guilt-free convenience, yumeat™ aims to help consumers transition to a more sustainable diet. The brand’s luncheon (190g) is priced at SGD$ 2.95, which makes for an affordable meatless option, and it contains seven times more fibre, 23% less sodium, and 53% less fat compared to the average meat alternative.

Yumeat’s initial launch includes the following products:  

  • Plant-based luncheon (190g/360g) – $2.95/$4.95
  • Plant-based minced meat with bean paste (195g) – $2.95

Essentially made from soy and wheat, consumers can expect more plant-based goodies from yumeat™ in the coming months.
Where can people purchase yumeat™?
yumeat™ products are available in more than 30 FairPrice Finest and Xtra supermarkets. For more information on yumeat™, please visit www.yumeat.com.

As tasty as conventional meat, yumeat™ can easily be sautéed, grilled, fried, steamed or stewed. It is also Halal-certified and free from cholesterol, MSG, GMO, antibiotics, sodium nitrite and other preservatives.

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VINITALY SPECIAL EDITION 2021

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

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The intrepid and indomitable Travelling Gourmet TM reports on VINITALY SPECIAL EDITION 2021 as…

MAURIZIO
Danese, President of Veronafiere said,”This result goes beyond our expectations,”
54th Vinitaly scheduled for next year in 2022 – 10-13 April 2022.

VINITALY SPECIAL EDITION – BEYOND ALL EXPECTATIONS: 12,000 OPERATORS (2500 INTERNATIONAL FROM 60 COUNTRIES)

THE ALL-BUSINESS FORMULA HUGELY SUCCESSFUL FOR COMPANIES, CONSORTIA AND ORGANIZATIONS
Verona, 19 October 2021. Attendance by more than 12,000 professional operators, with more than 2,500 buyers (about 22% of total) from 60 countries: the special and extraordinary edition of Vinitaly closes today as the third and last Italian stage in the run up to 54th edition scheduled 10-13 April 2022.
“This result goes far beyond our expectations,” said the President of Veronafiere, Maurizio Danese. “Companies, consortia, agricultural and supply chain associations and operators rewarded this business initiative project with a high rate of contacts and sales, as well as a unanimous index of satisfaction. The third event attended in person with Vinitaly today,” Danese concluded, “is part of a scenario of impressive acceleration of Made in Italy exports and Italian wine on all the main target markets, including the domestic market thanks to collaboration activated with Fipe and Vinarius. We are experiencing a strong recovery in which Veronafiere plays a fundamental driving role for the internationalization of SMEs and Italian wine, with a commitment towards increasing the value of sales.”
The map of countries taking part in Vinitaly Special Edition sees Europe (with Northern countries, Germany and Franca in front), Russia, the United States and Canada lead demand for Italian wine at the trade fair, followed by Eastern Europe (Romania, Ukraine, Poland, Belarus, Bulgaria and the Czech Republic), the United Kingdom and China, returning to Verona again. “This geography,” commented Giovanni Mantovani, CEO of Veronafiere, “is perfectly aligned with the growth figures seen on international markets which, in the first 7 months of this year, posted an overall leap ahead of 15% compared to the same period last year. We upheld our declared commitment to organise a highly qualified Special Edition thanks also to the support of ICE Trade Agency,” Mantovani went on, “with international operators arriving precisely from the areas where Italian wine is growing significantly. “Now,” Mantovani concluded, “we are aiming to achieve a great 54th Vinitaly in 2022.”
Areas of interest among operators and buyers saw those dedicated to organic wines achieve a surge in attendance. Over the three days, 42 exhibitors in this segment saw their agendas crammed with b2b appointments, especially with buyers from Northern Europe and Germany. And in relation to new trends, the Mixology Masterclass calendar was sold out. There was also positive feedback for the equally Special Editions of Sol&Agrifood and Enolitech.

I looked forward every year to attending Vinitaly as a journalist and also as a Wine Judge. The horrible china virus which vile china wilfully spread worldwide disrupted Vinitaly but Vinitaly is coming back!
The Travelling Gourmet TM says, “Keep calm and drink wine”
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7-ELEVEN launches 6 new ready to eat meals!

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

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The indomitable and irrepressible Travelling Gourmet TM unveils 7-ELEVEN’s

MARVELLOUS new range of 6 ready to eat meals. The meals are inspired by various cuisines including local cuisine like Malay, Japanese, Mexican and Hokkien and Western cuisine. The unusual twist is that they are made with IMPOSSIBLE plant based “Beef”! Actually after tasting the meals, they do taste almost like meat, perhaps 85% like meat after the flavourings and seasonings. The texture is also good. Crafted by chefs, these meals are perfect for a light meal or a midnight snack. They are available at more than 350 7-ELEVEN outlets islandwide. Another plus point is the price. In these hard times caused by the horrible china virus wilfully spread by china worldwide, it is very heartening to know that these meals cost from $2.80 to $6.00! The presentation and packaging is also compact and attractive.

7-Select ImpossibleTM Minced Meat Noodles ($4.70)
Colloquially referred to as Bak Chor Mee, this is easily one of Singapore’s most iconic hawker food
for any time of the day. Made with fresh Mee Pok, Impossible Beef, braised Shiitake Mushrooms,
fried Shallots and a specially-created sauce bursting with umami flavours. This dish is tasty with Shitake Mushrooms and the Mee Pok{like fettucine} is still springy. The “Meat Ball” and Mince “Meat” is made with Soya Bean and Potato with 5 Spice powder which has Star Anise, Cinnamon, Coriander Seeds, Cloves, Fennel and Szechuan Peppercorns.

Impossible meat noodles 20211006_194935_resized

7-Select ImpossibleTM Spicy Pineapple Burger ($5.90)
This Hawaiian-inspired burger is the perfect grab & go snack that comprises a well-seasoned
Impossible plant-based “beef” patty stacked with caramelised pineapple, pickles, and a homemade
tomato chilli jam between soft, fluffy burger buns. The pineapple compote has a good texture.

7-Select ImpossibleTM Meatball & Mash ($4.70)7-Eleven’s take on the popular crowd favourite, the Impossible meatballs are oven-roasted and
paired with rich, creamy mashed potato and topped off with mixed mozzarella and cheddar cheese.
This is perfect for a snack or an add-on to any meal!

7-Select ImpossibleTM Spicy Wrap ($4.20)
Inspired by Mexican fare, this mouth-watering wrap packs a punch in each bite – think Impossible
Beef, a tangy peri peri sauce, roasted bell peppers, iceberg lettuce and mayonnaise in a tortilla
wrap. Peri Peri sauce is made with fiery African Bird’s Eye chillies and originated in Africa.

7-Select ImpossibleTM Shepherd’s Pie ($4.20)
Thoughtfully portioned for one to enjoy, this classic Western baked dish is made with Impossible
Beef braised with tomato puree, topped with a thick layer of buttery mashed potato. Packed with
flavour, in every bite.

7-Eleven and Impossible Foods collaborate again with new items including  Rendang Onigiri - Mini Me Insights

7-Select Impossible Rendang Onigiri ($2.80)
A local take on the popular Japanese rice ball snack with the perfect combination of braised
Impossible Beef, mildly spicy Rendang sauce and fragrant coconut rice. The rendang onigiri is the first-ever Impossible ready-to-eat available for less than S$3.

7-Eleven and Impossible Foods collaborate again with new items including Rendang  Onigiri - Mini Me Insights

Save the Earth! It is the only one we have.

Versatile and delicious, Impossible Beef looks, tastes and smells almsot like ground beef from cows – but is made entirely from plants, with a much smaller environmental footprint than meat from animals.

Plants do not produce harmful methane gas like cows which are ruminants and have methanogen in their gut.
Since IMPOSSIBLE Beef is made from plants, it uses 96% less land, 87% less water, and generates 89% less greenhouse gasses.

This means environmental savings of 7 square meters of land, 3 kg of CO2 and
84 litres of water for every 113g serving consumed.

The Travelling Gourmet TM says: Keep calm and eat healthy!

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Hydroponic Vegetables grown in Singapore

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

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

MOST fresh hydroponic vegetables grown in Singapore by Achisen Just Produce.

Archisen has nurtured fresh and nutritious greens for Singaporeans through their urban farming solutions for over six years. Just Produce, Archisen’s flagship brand, carries a variety of salads and specialty herbs, clean and free of pesticides and GMOs! All of Just Produce’s vegetables like the Tangy Sorrel with peppery flavours, juicy crunchy Ice Plant and Zesty Mustard are nurtured attentively in a climate-controlled environment where crop health and moisture levels are consistently monitored. Juicy low Calorie Ice Plant originated in South Africa and is now very popular. These plants are power packed with both nutrition and flavour and are good for our health.

In the Commonwealth Capital Building at Buroh Lane is Achisen’s high yielding farm. In just a short span of six years, this 7,000 sq ft farm has grown to account for the production of about 1% of leafy vegetables grown locally by producing up to 100 tonnes of vegetables a year in Singapore. There is an amazing saving of 90% of water needed compared to traditional farms.

At the Just Produce pop-up store I sampled the Tangy Sorrel, crunchy and crispy Ice Plant and wasabi flavoured Zesty Mustard, which I harvested myself from Archisen’s patented tower systems. The wasabi flavour in the Mustard leaves is quite strong. Very nice to wrap up a piece of Salmon in a Mustard leaf ans then enjoy the flavour combination when you eat the morsel. The vertical slab like tower systems use a close circuit system so nothing is wasted. The plants are grown with nutrients like potassium, phosphorous, magnesium and trace elements too.

They also have Mesclun and crunchy Coral Lettuce. The growing towers can also be sent to restaurants for the kitchen staff to harvest the vegetables.

 

The Travelling Gourmet TM says, “Keep calm and eat healthy vegetables”

Just Produce

7 Buroh Lane, 06-06

Commonwealth Capitol Building

Singapore 618291

http://www.justproduce.sg

 

Dr. Michael Lim The Travelling Gourmet TM with HYdroponic Vegetables

Juicy Crunchy Ice Plant and Red Veined Sorrel

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Prosecco Rose debuts in Singapore and South East Asia!

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

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The indomitable and irrepressible Travelling Gourmet TM features the launch of Italy’s…

MARVELLOUS sparkling wine…Prosecco Rose in Singapore and South East Asia.

Singapore, 31 August 2021   Italy officially introduced Prosecco DOC Rosé marking the sparkling wine’s presence in Singapore and Southeast Asia. Held under the auspices of the Prosecco DOC Consortium, which controls and manages the Controlled Designation of Origin Prosecco, there was a tasting of 11 Prosecco Roses. Due to the china virus wilfully spread by vile china, the wine producers explained about their wines by virtual video link. In the past it was always more fun and informative when the wine producers were present in person. Virtual presentations by video link always has technical glitches. Also, the sound is always not very good making understanding the presentations difficult at times.

Prosecco DOC Consortium 

Prosecco was granted the Controlled Designation of Origin status on July 17th, 2009, and the Prosecco DOC Consortium (Consorzio di Tutela della Denominazione di Origine Controllata Prosecco) was created on November 19th, 2008 to coordinate and manage the Prosecco DOC. The organization unites the different groups of manufacturers—wineries, individual and associated vine-growers, still wine and sparkling wine producers—to ensure the designation continues to grow and that the production regulations are complied with. prosecco is produced by the Charmant method as opposed to the methode champenoise.

The launch introduced Prosecco DOC Rosé the to prospective distributors, retailers, and importers in Singapore and Southeast Asia. 11 of Italy’s eminent wineries were also present at the launch – Piera 1899, Antonio Facchin & Figli, Masottina, Torresella, Villa Sandi, La Gioiosa, Le Rughe, Cantine Borga, Viticoltori Ponte, Astoria, and Zardetto. I was pleased to taste 11 different Prosecco DOC Rosés.

Known for its uncomplicated, light, smooth, refreshing citrus and berry flavours, Prosecco is popularly sought after as wine to be paired with food. Prosecco is also widely as a base for many wine cocktails. It is also regarded as a highly versatile wine – it is ideal as an aperitif, for parties, celebrations events and clubbing because of its sparkling and bubbly qualities. Italy’s answer to Cava and Sekt also has a very good price to quality ratio. Proseccos are sparkling wines to be enjoyed young within 2 years of their release.

Prosecco DOC Rosé represents the evolution of a wine already famous all around the world that is the Prosecco DOC. Its success is built upon a formula of knowledge backed by centuries of time-honoured tradition. Such a knowledge in wine-making is handed down through many generations, combined with the enological discipline and know-how derived from the North-Eastern Italy territories spanning between Veneto and Friuli-Venezia Giulia, home of breath-taking landscapes and unique Italian traditions.

Prosecco DOC granted the Controlled Designation of Origin status on July 17th, 2009 which resulted in the union of esteemed winemakers and bottlers spanning across nine provinces between the Veneto and Friuli-Venezia Giulia regions, firmly establishing the wine’s provenance. This also means that Prosecco now represents a territory with specific rules established in the production specifications, as well as determining the supply chain steps ranging from the definition of the production area to labelling. Once the wine is certified to have met all requirements laid down by the DOC, only then it is allowed to bear the name of the appellation, and be conferred the Prosecco DOC label.

The official government seal is found on the neck of every bottle of Prosecco DOC Roséas a mark guaranteeing its quality and authenticity. The wine produced via the perfect combination of vines and production method of Glera (minimum 85%) and Pinot Nero grapes (between 10% and 15%) which are vinified red. 

The sparkling production process takes place via natural fermentation through the Martinotti / Charmat method. In this respect, Prosecco DOC Rosé will always bear the title ‘Millesimato’ because it must contain 85% of grapes from the vintage declared on the label.

Prosecco DOC Rosé presents to all wine connoisseurs a unique taste in different ways – it is produced as a sparkling wine and is in the dry style from Brut Nature to Extra Dry.

The wine is pale pink with a fine and persistent perlage which is a result of a fermentation period of minimum 60 days. Its nose carries the signature scents of Glera – namely white flowers, apple and bright citrus, enriched with hints of raspberry bestowed by Pinot Noir. 

The typical mouthfeel is that of bright and lively acidity that imparts freshness, and its tasting intensity is characterised by a convincingly soft and refined structure, provided by an extended aging on the lees. The finish lingers with floral and fruity aromas.

a.   Brut Nature – With no sugar dosage, the mouthfeel is characterised by the intensity of gustatory notes.

b.   Extra Brut – With a limited sugar residue, sapid and acidic notes prevail.

c.  Brut – Possessing a strong taste, it is best enjoyed when paired with dishes from international cuisines

d.   Extra Dry – Presented in the traditional version, the wine is ideal as an aperitif and with dishes which are of delicate flavours

The Travelling Gourmet TM says: Keep calm and carry on drinking Prosecco DOC Rosés!

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Shangri-La Singapore’s Mooncakes

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

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The indomitable and irrepressible Travelling Gourmet TM features Shangri-La Singapore’s…

MOONCAKES…this year, Shangri-La Singapore presents the quintessential baked mooncakes packaged in a choice
of nostalgic red, sophisticated blue, or elegant champagne gold. All are patterned with flowers in full
bloom to represent the bountiful harvest that the festival honours. The perennial favourite is the Shang
Palace Four Treasures ($80, 4 pcs), which includes:
• Reduced Sugar White Lotus Seed Paste with Single Yolk
• Reduced Sugar White Lotus Seed Paste with Double Yolk
• Mixed Nuts with Chicken Ham
• Reduced Sugar Plain White Lotus Seed Paste
A selection of traditional baked favourites such as Black Sesame with Taro and Melon Seeds, and
Reduced Sugar White Lotus Seed Paste Mooncakes in four different variations will also be
available, both in a box of four and as single pieces. For more details, refer to Annex 1.
Shangri-La Singapore’s mooncakes are available for purchase online at bit.ly/SLSMooncake with
delivery or collection from 15 July 2021 to 21 September 2021.

To celebrate Shangri-La’s 5oth Anniversary a special Mooncake that brings good luck and good health!

Shangri-La 50th Anniversary Gift Box – For the discerning gourmand
An exclusive signature recipe by Shangri-La Group’s Executive Chinese Chefs comes this fragrant
variation to the perennial favourite mooncake that is crafted to commemorate Shangri-La’s Golden
Jubilee. Treasured 50-year aged mandarin peel, is combined within velvety sweet red bean paste with
floral notes from dried rose petals. Boasting special significance, the ingredients of mandarin peel
symbolizes good health and luck, red beans represent the longing to be reunited with loved ones, and
roses embody love and care.
The 50-year Aged Mandarin Peel, Rose and Red Bean Paste Mooncakes are beautifully packaged
in a cylindrical box inspired by the ethereal scenery of Shangri-La, a fabled land shrouded in mountainous charm and mystery
[Shangri-La 50th Anniversary Gift Box ($148, 9 pcs)]

Try the Snowskin Mooncake with Kaya or Egg Jam

The Kaya with Reduced Sugar White Lotus
Paste ($78, 8 pcs) is a Nyonya inspired homage to the local palate
featuring Shangri-La Singapore’s very own
kaya. This aromatic favourite is made fresh inhouse with coconut, gula melaka, and eggs. This
mooncake features the kaya’s silky smoothness
in a delicate white chocolate shell hidden in
reduced sugar white lotus paste.

The Travelling Gourmet TM says, “Keep calm and eat Shangri-La’s Mooncakes”

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World’s first Shaker Jerky

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

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The intrepid and irrepressible Travelling Gourmet TM tells you some good news for serious snackers about…

MOO-D – altering Beef Jerky. Based on the principle of McDonald’s Shaker Fries, the Jerky made from premium Brazilian Beef with all the fat painstakingly trimmed off is the world’s first Beef Shaker Jerky – The Happy Moo. Munching it puts you in a happy mood!

Due to the horrible china virus wilfully spread by vile china worldwide people have been in lockdown and quarantine and suffering under Stay Home Notices. What do people do under such stressful conditions. They eat snacks and crunchie-munchies. No wonder 35.82% of people reported they gained weight during quarantine. Unable to travel, enegetic Andrew Lim, an underwater photographer from Singapore came up with the idea of creating a healthy snack for all affected. Thus Happy Moo Shaker Beef Jerky was invented.

The jerky takes over 17 hours of preparation time. Each airtight bag of beef jerky is hand-crafted; marinated for over 12 hours in a concoction of all-natural herbs & spices from Japan and Europe.. The Jerky is then slow cooked in a dehydrator to tender perfection. No fat, no carbs, and no MSG and No Palm Oil. Palm oil cause stomach cancer an deforestation. This is a very yummie high protein guilt-free snack. A single bag of jerky (100g) is made from around 230g of beef! It is like steak in a bag.

Steak in a bag

Each bag of jerky comes with a separate pack of premium, all-natural seasoning, directly flown in from Europe and Japan. Inspired by popular Asian flavours such as spicy Mala, Japanese style Lemon Ponzu and all-time favourite perfumed Truffle, enjoy beef jerky customised specifically for the local Singaporean’s palette. It is also the first Truffle Flavoured Beef Jerky. With the seasoning coming in a separate pack, you control the amount of flavour you want in your jerky and have it just the way you like it! Just pour in the seasoning, #ShakeThatMoo and enjoy! The Happy Moo is different from the mundane ready-made jerkies that you find in stores with settle for run-of-the mill flavours like teriyaki, and black pepper

The Travelling Gourmet TM says, Keep calm and carry on eating! 🙂

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Marriott’s Mooncakes

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

Copyright all rights reserved

The indomitable and irrepressible Travelling Gourmet TM features…

MARRIOTT’s marvellous Mooncakes…

NEW BAKED MOONCAKE FLAVOURS WITH A TWIST


For Those Who Appreciate the Finer Things in Life


WAN HAO PREMIUM GIFTSET NEW (LIMITED EDITION)


Golden Black Truffle Baked Mooncakes with San Daniele Ham, Single Yolk & Pistachios, and a
bottle of Laurent-Perrier Brut Champagne (375ml) –

S$238nett
黑松露圣丹尼火腿莲蓉坚果月饼, 一瓶法国罗兰百悦香槟 (375 毫升)


Looking for the ultimate ensemble to
impress the most discerning palates this Mid Autumn Festival? Go for the best and savour four luxurious, gold-dusted
Black Truffle Baked Mooncakes with gourmet San
Daniele Ham from Italy, Single Yolk & Pistachios. An
internationally haute cuisine ingredient and the
“black diamond” in the culinary realm, the
Black Truffle produces a unique earthy
aroma; the sweet and aromatic Proscuitto di San Daniele
Ham that is revered as the King of Ham
complements the sweetness of the silky
White Lotus Seed Paste; the perfectly cooked yolk holds the right amount of saltiness; the
pistachios adds a fragrant, addictive crunch – all these goodness are encased within a black charcoal
skin, before they are brushed with edible gold dust for that touch of elegance and luxury.
Elevating this delicacy is the premium bottle of Laurent-Perrier Brut Champagne that is refreshing
and easy on the palate, complete with notes of honeysuckle, ripe peach and citrus. The epitome of
elegance and finesse, this bubbly adds that extra oomph to the mooncakes; the champagne’s
vibrant acidity cuts through the savoury richness; the lotus paste accentuates the tangy lemony flavours in
the champagne.

Assorted Baked Mooncakes!


Golden Black Truffle Baked Mooncakes with San Daniele Ham, Single Yolk & Pistachios –
S$84nett (4pcs)
黑松露圣丹尼火腿莲蓉坚果月饼


A lover of black truffle or wondering how to impress your favourite people, without the champagne?
Our regal Golden Black Truffle Baked Mooncakes with San Daniele Ham, Single Yolk & Pistachios
that are also available in our regular mooncake box, boast a touch of luxury to elevate your Mid Autumn celebrations to new heights. Each bite is a delicious medley of sweet and savoury flavours,
thanks to its luscious, silky smooth lotus paste enhanced with seductive aromatic Black Truffle, San Daniele Ham and crunchy healthy Pistachios

NEW, UNIQUE SNOWSKIN MOONCAKE FLAVOURS WITH A TWIST
For The Beauty Conscious

Luxurious Rose Bird’s Nest with Golden Custard Paste Snowskin Mooncakes New, Limited Edition

$108nett (8pcs)
玫瑰燕窝金沙奶黄冰皮月饼


Raise your hands if you are a fan of Bird’s
Nest and Snowskin Mooncakes. We have
the perfect one-of-a-kind snowskin
mooncake that boasts the perfect balance
of nourishment and exquisite taste. You cannot
say ‘No’ to Bird’s Nest that is
prized for its high nutritional value and antia-geing properties? Enrobed in the richness
of the golden custard lies the indulgent
bird’s nest that are infused with perfumed rose syrup
for a refreshing, aromatic treat. A decadent
indulgence to please your palate. Ladies know that Bird’s Nest is very good for the complexion.

Ladies will adore…


Champagne Truffle with Milk Green Bean Paste Snowskin Mooncakes New – $76nett (8pcs)
香槟酒心奶油绿豆冰皮月饼


We all love Champagne! In the spotlight this year is the novel Champagne Truffle with Milk Green Bean Paste Snowskin –
handcrafted to a subtly sweet perfection to pamper your taste buds with the finer things in life. Leap
to the moon, and celebrate the Mid Autumn Festival with this decadent creation of luscious Milk Green Bean
Paste that is accompanied with a bittersweet champagne truffle, enveloped in a pillow-soft pastel
pink snowskin for the ultimate indulgence. The sweetness of the Milk Green Bean Paste
complements with the bittersweet Champagne core, creating a well-balanced flavour that is light on
the palate.

Cognac Truffle with Chestnut Paste Snowskin Mooncakes New- $76nett (8pcs)
科涅克白兰地酒心栗蓉冰皮月饼


Making its debut this year is the alchohol-infused Cognac
Truffle with Chestnut Paste Snowskin Mooncakes – a refreshing treat for the senses. Fusing Asian
and Western flavours – Chestnut and Cognac respectively, you can find both flavours in this
Snowskin Mooncake that excites with sweet and subtly bitter sensations. Each bite promises a
delicious and sensational unison of creamy, nutty Chestnut Paste, while the bittersweet Cognac
truffle core balances the sweetness, resulting in a creation of unparalleled pleasure and excellent taste.

The Travelling Gourmet TM says, “Keep calm and eat Mooncakes from the Marriott”

SINGAPORE MARRIOTT TANG PLAZA HOTEL
320 Orchard Road, Singapore 238865
Tel: (65) 6735 5800 Fax (65) 6735 9800

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