Ms Skinnyfat

JAAN is the the El Bulli of Singapore, recognised for handpicking and grooming global culinary stars, many of them carved out their careers here, and then left for greater things that they call their own. Now we have Chef Kirk Westaway, who worked alongside Julien Royer for years, now taking over the reins at JAAN. Well.. while you can still taste some of the Julien specials, you can be sure that Kirk is going to ease you into his brand of JAAN.

To say Kirk Westaway is a storyteller is an understatement. He spins fairytales. His attention to details, the subtlety and balance in his pretty dishes, the overall ebb and flow, ups and downs, and then that happily ever after that ended on the perfect note.. Needless to say, i was won over dish after dish during my 4 hour long 10 course dinner. Julien may be the punchy one, but you'll never get sick of Kirk and you'd want more of his dishes.

The first serving of Wagyu beef tartare, with a clever "Fish & Chips" (done a la French fine dining), a foie gras and truffle macaron (salty, creamy, sweet and chewy), and an olive cracker with olive purée and cheddar cheese (superbly crumbly). You know this Briton has a sense of humor with this French rendition of English food.

Sunday Champagne Brunch is no new concept but it's all about providing that quality experience to the diners. While Hilton Singapore may not have the most extensive spread, they make up for it in terms of the cosy ambience and quality selections in some of their a la minute sections.

Highlights of the new buffet spread include live seafood, meat carving and grill stocked with fresh imported ocean catches, premium Australian cuts and gourmet delicatessen from Europe.

I typically start with the cured meats and cheeses and i was very happy at the Smorgasbord Station, which featured thinly-sliced à la minute charcuterie of imported whole leg Iberico ham, Lomo Ham and Saucisson sec cured meat.

I went absolutely crazy with the bleu cheeses! There are more than 20 types of cheeses specially flown in from Italy, France and Switzerland. Best bleu spread ever.

At the live Seafood Station, you get to taste sashimi and half shell scallops from Australia, Canadian-Maine Lobsters, yabbies (a type of crayfish) from Spain and shucked oysters from Australia, Canada and France. I skipped this section as they didn't smell too appealing.

I thought the hot food fared better. With eight cooking stations, there is plenty to pick from. A la minute specialty dishes such as pan-fried foie gras with apple and passion fruit (really enjoyed the tartness but the foie gras was overcooked), fresh homemade Italian maccheroni pasta with juicy Maine lobster meat and yabbies...

And HELLO homemade Scotch egg with black truffle hollandaise! Even though some of my dining partners felt that the sausage crust was a tad salty, i thought it was perfect with the yolk (it's overcooked and they certainly could do better than that). The amount of sodium is perfectly acceptable if you think of it as a sausage #YOLO.

Hearty, meaty offerings include Australian grain-fed prime rib, honey mustard-glazed pork rack and slow-grilled herb-roasted baby fowl.

I enjoyed the meats from the open-flame charcoal grills. Cuts of wagyu flank steaks, lamb chops and Rangers Valley grain-fed beef tenderloins are sizzled over white-hot charcoal. Do not go expecting medium rare meats though, they all turn fairly medium-medium done. Don't skip the delicious sides of vegetables like roasted tomatoes on the vine, caramelized pumpkin, and asparagus gratin!

I believe the Asian Station could be skipped. Oh but don't miss the liu sha bao! I was surprised at how good it was. That was truly a hidden gem in the dim sum corner.

Dessert is a highlight at Hilton Singapore.

With over 30 sweet treats like the luscious caramel hazelnut chocolate fountain -tears of joy-, cakes, mousse, tarts, pralines and macarons... it's pure heaven for the sheer amount of variety.

The Hilton Singapore Sunday Champagne Brunch is available every Sunday from noon to 3pm, only at Opus Restaurant, located on the ground level.

Hilton Singapore
581 Orchard Rd Singapore 238883
Sunday Champagne Brunch: 12 - 3pm
Tel: +65 6730 3390

Adult: $88 (non-alcoholic)/$108/$138 (free flow of Louis Roederer champagne, selected white & red wines and beer)

Child: $39 (aged 5 to 12 years old)

When i visited Koh Samui last yeari was in a mess. Like literally. I was sick, tired, and was in a terrible shape (too much eating in NYC). I knew i had to get away from the horrible haze in Singapore (no thanks to Indonesia), even if it was for a short bit. So i found myself a yoga retreat just 2h away from home, packed my bags and mats and an entire wardrobe of lululemon and liquido yoga gear and left. Samahita Retreat and Vikasa Yoga were my top choices and they are great, both with a strong emphasis on yoga, wellness, and clean eating (plus more).

Samahita Retreat is a quiet spot on Laem Sor beach and they are exactly what they described themselves to be- a wellness resort where someone traveling alone can meet like-minded yogis (yogis and foodies are the best kind of people).

I love the openness of the space, be it airy indoor shalas with high ceilings, or the huge window panes that allow the sea breeze in. It would be lovely to practise on the beach shala but it was under renovation then (bummer). That said, the smaller beach cabana was available during morning classes.

It is also here at Samahita Retreat that i went deeper into my Ashtanga practice. Ashtanga has got to be the most punishing practice ever (IMO). I had some led classes in Singapore (until my teacher gave up on teaching us ho ho) and have been hopeless with memorizing the sequence (the primary series alone could take up to 2 hours to complete). But within 3 days of the Mysore practice, i committed the sequence to memory (ok i still mix it up sometimes). You'll see progress in less than a week really.

Beginners do not have to worry about not knowing yoga or ashtanga. Led classes (guided class) are conducted at the same time as the Mysore class (self practice with a teacher to correct students individually). I'm really grateful for the practice, and the positive vibes from my fellow yogis. There's no judgment, no competition, only kind words #blessed.

Let me bring you through a typical day at Samahita Retreat on their all inclusive Yoga Daily program, which includes all yoga classes, use of facilities, and 2 meals a day.

7am: Light breakfast is served. I'd grab some hill tribe organic coffee to perk myself up before Breathwork/Mysore. The pranayama class helps to wake you up gently but I like to shock my system. While the LED class begins on time, the Mysore practice is free and easy and you could join anytime.

10am - 1pm: Brunch buffet. During low season, residents pick 2 - 3 cooked dishes with some toast, fruits, juices, and oatmeal served buffet style. The menu changes daily so you get a variety of dishes. Vegetables is the mainstay here but you get 1 fish option for each meal. Honestly I did not miss having meat at all because the food is really damn good. I would be a vegetarian if i can get food like this every day. It's all about healthy and nourishing food. Eating clean never felt so satisfying really.

Here are some of my favorites from brunch- Cinnamon whole wheat pancakes/ French toast/ Oatmeal Porridge (they alternate between a bread/porridge for brunch). And definitely PEANUT BUTTER and BERRIES JAM with the lovely carb or yogurt. Oh and that spinach cheese crepes were amazing too!

There are also heartier options for brunch which includes carbs dishes, stir fried veg and fish etc.

The Tom Yum fried fish and soup were soooo goooood! So was the stir-fried pumpkin/zucchini with egg!

Free and Easy Afternoons: I would recommend a swim in the salt water chlorinated pool or in the sea which is steps away. You can also take the stand up paddle board out anytime as well (it's complimentary) and you can really work on balancing in your yoga poses, or working on your upper body strength, or just lie on it and get a tan!

Or go for one of the massages at the Spa. I had the Touch of Ayurveda and opted for a strong deep tissue therapeutic massage to go with the Ayuvedic oil. It was superbly good in relieving the tenion on my upper body from Ashtanga practice.

Feeling peckish? The kitchen is open all day long so you can get fuller meals like Thai or Western food, healthy detox juices, and raw snacks. I love their Goji Bliss ball and the Cashew Nut cup. Fresh Thai coconuts are also available and they are just so perfect for an afternoon by the beach.

5 - 6pm: Restorative Yoga Class. This is typically a yin yoga class to balance the yang energy from the Ashtanga practice. I was surprised that i actually liked it because it's so relaxing and easy. It really does help with easing some tensions from all that strain from the chaturangas and jumping.

Sign up for the complimentary use of the Herbal Steam room before 5pm and it'll be ready for use from 6 - 8pm. If you're not that hungry, by 6pm, i'd say get yourself hot and steamy, then go into the pool for a bit, and repeat. It's really good for blood circulation. There will be enough time for dinner after that.

6 - 8pm: Dinner Buffet is served during this time. Again, it's ala carte choice during low season. My favorites are the Yellow curry (with sweet potato and potato) and roti, stir fried veggies are always yummy, Pad Thai, Spaghetti with rocket (black pepper style with olives and feta!!). The cooking is done Thai style by the way. You're in Thailand afterall. Oh and i inhale their Thai zucchinis all the time. I really look forward to the meal times. You can always go light with the steamed veg and salad options so it's really all up to you. You'll also get 1 small portion of dessert each night (it's rationed)!

7.30pm: Optional daily night activities. Meditation classes offered on Sun, Tues, and Thu. I avoided it because I'm terrible at meditation but the shala is really peaceful and beautiful at night.

If you're serious about detox, Samahita Retreat also offers several personalized and guided Detox, Healthy Weight and De-Stress programs. They do colon hydrotherapy and fasting etc. as well. Be rest assured that you'd be well supported by the Samahita team.

Samahita Retreat is also home to Centered Yoga, which offers the 200h and 500h Yoga Alliance certifcation at the 200h and 500h. They get really good guest teachers over there and i'll definitely be checking one of those out. Kino is probably going in 2016!!

Accommodation wise, the rooms are spacious and clean and there is WIFI. There's no TV but i guess you can always watch something on your gadget. I used their laundry service and it was efficient and very affordable (THB120/kg).

Some downsides. It can be fairly noisy sometimes with the human chatter as the indoors shala is just across the kitchen During the morning session, you get the whole brunch preparation going on and in the evenings, it'd be the dinner prep. So.. Anyway, i guess it'd be better at the beach shala once it's ready again since it's slightly farther from the chit chat.

I loved Samahita Retreat and I would not mind staying here again for an extended Ashtanga practice. Till the next time!

Samahita Retreat

Thailand 55/20-24 Moo 4, T. Namuang, Suratthani,, Thailand

+66 (0) 77 920 090

xoxo

Travelerintransit

I'm pretty skeptical about marketing gimmicks such as labels like 'Top Restaurant in X" and "Best Y cuisine..". You can so imagine this cynical one rolling her eyes when she receive the invitation to taste the "Best Peking Duck in Singapore". BUT seriously, newly opened Kai Garden at Marina Square really lives up to that label. Consider me impressed with Chef-Owner and Executive Chef Fung Chi Keung's traditional Peking Duck when i tasted it. It was indeed the best that i've had.

Chef Fung was previously from the Paradise Group, so you can be expecting a strong Cantonese cuisine at this 200-seater restaurant in Marina Square.

So the glistening Peking Duck ($88/duck) is definitely the star here. The crispy skin was simply amazing (and i don't even really enjoy skin). The layer of fats under the naturally colored, browned crust simply renders beautifully in one's mouth. It doesn't taste too oily even.

I've been told that i'm a COMO fan by someone i was introduced to for the first time. But who wouldn't be really, after getting a first taste of the signature Christina Ong experience at Point Yamu by COMO in Phuket. So immediately after my Phuket getaway, i booked the next COMO holiday in Bali Indonesia- Uma Ubud.

It was not love at first sight at Uma Ubud for me. For one, you really don't get to see much at a glance. It took a while for my other senses to kick in and that's when the Uma brand of love crept in.

Environment

If privacy is what you want, privacy is what you get. Uma Ubud is in Ubud, but not in Ubud. You step in, and you leave the world behind. Everything is tucked away and secluded and you're enveloped by the lush greenery, tall trees, bird and insects and all. Pause for a moment, and all you hear and feel would be the pulse of nature and the beating of your heart.

The property is sprawling without any feeling of crowdedness. The planted rock walls that mark each room blend in perfectly with the nature, removing any type of clastrophobia. On several occasions, i found myself lost on the narrow paths that connect the different spaces. It's literally a jungle in there, which is amazing because it was unexpected, at least based on my first impression at the reception area.

Has it been 4 years since i last visited Salt Tapas & Bar??! Apparently so! It was one of my first few reviews on the blog in fact and i did enjoy the small bites over at this casual joint by Luke Mangan. Glad i made time for the Christmas tasting at Salt Tapas and Bar and here is the line up for the one day only New Year's Eve dinner menu available from 6 - 10.30pm (min 2 pax, reservations required). 2 menus are served, King of the Land ($80/pax) and King of the Sea ($100/pax). No prize for guessing the theme of each menu.

A preview of the King of the Land Menu- Wagyu Sirloin!

Both menus start with freshly baked sourdough (chewy and porous) with smooth churned butter that are flavored. This round, Sea wins with the rich prawn butter that is umami and fragrant. Word is that prawns have been blended and added to this for the rich crustacean flavor. Land serves a milder bacon bone marrow butter, which i expected to be more smoky but it wasn't particularly.

2016 food trend alert! I foresee there will be many more of the Japanese omakase-cocktail pairing type of restaurants popping up next year. Yes you heard it here first! I first experienced this at Kakure by Ki Sho. Sushi Mitsuya does it as well, and then recently at the spanking new FORT by Maison Ikkoku. Yes our favorite brunch co. now has a cool and classy restaurant-bar sister at Pinacotheque De Paris on Fort Canning Hill. The menu sees a line up of bespoke cocktails alongside pretty plates of mod Japanese food, and the entire concept is developed by the familiar Ethan Leslie Leong, who is both the Executive Chef and Master Mixologist

I first met Ethan at Drink Culture and he already wowed me with his cocktail skills then. Now add chef to the mix, and interior designer too?? The 30 seater restaurant is also designed by him and it's super underground chic. Love the vibe here!

Much thought has gone into the cocktail pairing multi-sensory dining experience at FORT by MI. Expect to be surprised by the changing scents, textures, sounds, flavors, and techniques showcased in the food and tipples preparation. It's a F&B lab with the -insert chemical process here- processes going on right before our eyes.

Some highlights from the a la carte dishes here. The Sea ($38) is a pretty sashimi platter which layers on Hokkaido Scallop, Irish Oyster, Seaweed, Ikura, Tobiko and Ebiko on a bed of sea salted ice. It's gorgeous, but the overall flavor was a little too salty for me with all that roe, and it got fishy as well.

The Nest ($28) is such a festive plate! Doesn't it remind of Easter? Think of this as a western chawanmushi which combines hot melted Mozzarella and Parmiagiano-Reggiano with free-range chicken eggs. Not a fan of the smoked hay (it smelled like gym socks), but I guess that adds to the overall rustic appeal of the fish.

A mod sushi roll which is quite fiery is the Spicy Maguro Hand-roll, The Fort [4 pcs $18 (4pcs)/ $28 (8pcs)]. The heat comes from a special Asian chili sauce added to the minced tuna, which was a bit mushy but the overall bite was quite shiok.

This holiday, FORT by Maison Ikkoku presents a Three-Course Festive Menu (20 Nov - 31 Dec 2015) which is priced at $38/pax + $20 for 2 cocktails. This includes a surprise starter of the day, a main, and dessert.

I enjoyed the main of Holiday Turkey, comprising two succulent turkey breast medallions marinated with a mix of herbs and spices and cooked sous-vide style. So tender and juicy! Truffles have been infused into the meat and a sprinkle of cinnamon for good (holiday) measure!

I highly recommend drinks pairing for this. The Santa Red is such a mellow sweet cocktail with a port-like red wine reduction and perfumed with bergamot.

To end off the dinner, the delicious Martell Cordon Bleu Lavender Crème Brûlée. Silky custard infused with the subtle lavender and a buttery caramel cognac. End the night perfectly with The Snowman, a concoction of spice rum with buttered popcorn, hazelnut and milk, which is another dessert in a cup!