STI: Eater's Digest

May 31, 2009

Eater's Digest

By Chris Tan 

This week, find out how some of the best things in life come in small packages.

 

Verrines

By Jose Marechal

2009/Hardcover/128 pages/

Murdoch Books/$37.95/ Borders Books

 

A prominent restaurant trend in recent years has been the presenting of small, jewel-like dishes in little glasses or bowls. Verrines uses this framing idea to display a side of modern French cuisine that readers seldom see - no-fuss, quick- chic Parisian home entertaining.

 

The result is a smashing primer for the novice cook on how simple but wise combinations of ingredients can add up to more than their elements.

 

Strawberries, limoncello and fresh basil? Dangerously, aromatically addictive - next time I have to make a triple quantity. Hummus layered with carrot puree and topped with corn chips? A savvy juxtaposition of three kinds of vegetable sweetness and very more-ish. Salmon tartare with green apple, redcurrants and shallots? Little bursts of tartness ornament the rich fish.

 

Not all the recipes walk on the safe side. Consider blood sausage with butter-fried bananas and crushed spice biscuits, or a savoury 'milkshake' of celeriac with crispy bacon and breadsticks, or quinoa layered with rocket pesto and salmon roe.

 

Along with full recipes, there are also brief suggestions for items you can put together quickly with pantry ingredients, for example flaked smoked fish with potato cubes and creme fraiche, or cubed fruit 'kebabs' skewered with Pocky pretzel sticks (called Mikado in France), plus chocolate sauce for dipping. You will be dipping into this book often, I promise.

 

Pintxos

By Gerald Hirigoyen

with Lisa Weiss

2009/Hardcover/200 pages/

Ten Speed Press/ $45.95/Borders Books

 

This is a beautiful, eloquent illustration of why Spanish cuisine is simultaneously so very good and so very difficult to export, namely because it rests on a foundational fanaticism about good ingredients.

 

This is straightforward, often very simple soul food but because of their sheer guilelessness, many recipes are not worth making if you have anything less than stellar produce. For instance, caramelised pearl onions skewered with cubes of idiazabal cheese, or young spring fava beans with creme fraiche, mint and lemon, or morcilla blood sausage braised in cider.

 

Fortunately, not everything is beyond reach. I made pan-seared and braised chicken in a 'Basque ketchup' of tomatoes, peppers, onions and sherry vinegar, which was finger-licking, bowl-scraping good. A wondrously refreshing lychee gazpacho is cannily paired with seared scallops but it would suit almost any shellfish and I would happily drink it by the pint.

 

I love how the chapters are divided quirkily but perfectly in context: beans, innards, fried bites, things on bread and so on. The mostly Basque or Basque-spirited repertoire is given an occasional Californian touch by San Francisco-based chef-restaurateur Hirigoyen, hence a panko-breaded-chicken sandwich and lamb 'slider' burgers. Each recipe is accompanied by sensible, concise advice on wine pairing and the glossary is an excellent practical guide to Spanish ingredients.

 

Dessert Fourplay: Sweet Quartets From A Four-Star Pastry Chef

By Johnny Iuzzini

and Roy Finamore

2008/Hardcover/288 pages

Clarkson Potter/$70.90/ Borders Books

 

This fourplay should be attempted only by those in committed relationships, with their suppliers of kitchen equipment, gourmet grocers and, possibly, their junior college chemistry teachers.

 

However, despite his frequent calls for foam canisters, Silpats, calcium lactate and such, James Beard Award-winner Johnny Iuzzini has crafted a surprisingly winsome book.

 

Its main conceit is the construction of desserts comprising four variations on a theme.

 

For instance, strawberry, citrus, 'exotic chocolate' - each of which you could also make as a larger single dessert in its own right.

 

He has some great ideas, such as a spice-infused apple soup with apple tempura and sweet potato gnocchi, or a simple salad of sliced peaches with farmer cheese and candied pistachios.

 

He loves to play with textures in a way that would be exhilarating in a restaurant but is downright exhausting in your kitchen.

 

After much page-thumbing to find something I could make with my low-tech equipment, I baked the pumpkin and pine nut cake.

 

Studded with boozy prunes, it had a richly complex flavour that was let down by a stodgey crumb and a flourless streusel topping that looked not at all like the photograph.

 

Chocolate spaetzle, a dessert version of the German dumplings, turned out better, delicious little melt-in-the- mouth bites of bittersweet cocoa touched with olive oil and salt.

 

These did look like the photograph, but unfortunately, also like something your dog might decorate a pavement with.

 

This is infectiously enthusiastic reading for those wanting sweet inspiration or for home cooks wanting to make the leap into pro-level contemporary patisserie. Just make sure you have energy drinks on hand.

 

suntimes@sph.com.sg

STI: Put a crinkle in your day

May 31, 2009

Hunger Management

Put a crinkle in your day

...in the form of a soft, moist cookie called the Chocolate Crinkle that looks like a lump of coal but tastes out of this world

By Tan Hsueh Yun 

 

So I was trying to decide what sort of chocolate cookie to write about this week and I was sure, so sure that my informal testers were going to go with the thin and crisp one.

 

I had made what I thought was a pretty fantastic chocolate butter cookie.

 

It was stylish, had pizazz and a deep chocolate flavour. The texture was perfect - crisp but not in a way that might crack a tooth. Buttery like anything.

 

That cookie was a star.

 

And yet, it was a soft, moist cookie - the Chocolate Crinkle - that won the day. This rather plain, unassuming American cookie from the 1950s looks like a lump of coal with a cracked top.

 

But those ugly lumps proved irresistible.

 

And while I hate to admit it, Crinkles do have a certain allure. They are gorgeously fudgy, packing a good chocolate flavour that continues to intensify after baking.

 

To think I made them out of frustration. I was reviewing cookie cookbooks and a recipe for Green Tea Cookies from one of the books would not work, no matter what I did.

 

I ditched it, decided to try out another recipe from the book and hit paydirt.

 

Crinkles are usually rolled in powdered sugar before baking, so the finished product looks like a snowball with hints of dark chocolate peeking out from under the cracks.

 

Powdered sugar stands no chance in Singapore's humid weather.

 

By the time I rolled the last ball of dough in the stuff, the sugar on the first one was already starting to melt.

 

So I dispensed with the sugar coating for subsequent batches. I added a little brandy to the chocolate because the two are great together.

 

And because I think salt helps deepen the flavour of chocolate, I doubled the amount. I have used Maldon and a fine sea salt and both work fine.

 

I also made the cookies bigger than indicated in the original recipe because, frankly, I got impatient rolling endless lumps of dough. One way to make sure all the balls turn out the same size is to use a spring-loaded ice cream scoop. The small one I use holds a little more than a tablespoon of dough. The resulting cookies feel right in the hand.

 

It is important not to overbake the cookies. Just stick to the size indicated in the recipe and the suggested time and the cookies should turn out fudgy and cakey.

 

The recipe is pretty simple but to make this humble cookie taste sensational, use good ingredients, starting with the butter. I use President, available in most supermarkets.

 

For maximum chocolate impact, you cannot beat Valrhona cocoa powder and the French brand's chocolate buttons or feves. Both are available at Shermay's Cooking School in Chip Bee Gardens.

 

While there, look for Nielsen-Massey vanilla extract, which has a beautifully complex flavour you will not find in bottles of vanilla essence.

 

Otherwise, look in supermarkets for pure vanilla extract, Dutch-processed cocoa powder (not hot chocolate mixes with sugar and milk added) and Lindt or Green & Black's dark chocolate bars.

 

One last thing and this is a tall order: Try to wait a while before eating them. I let mine cool completely, then stored them in an airtight container overnight.

 

The smell of deep, dark chocolate wafting out of the box when you open it is just intoxicating.

 

hsueh@sph.com.sg

 

MAKE IT YOURSELF: CHOCOLATE CRINKLES

Adapted from Field Guide To Cookies

INGREDIENTS

170g dark chocolate

85g butter

1 Tbs brandy (optional)

185g plain flour

2 Tbs cocoa powder (below)

¾ tsp baking powder

115g sugar

2 eggs

1 tsp vanilla (below)

½ tsp sea salt

 

METHOD

 

1. Place the chocolate, butter and brandy (if using) in a metal or heat-resistant glass bowl, set it over a pot of simmering water. The bottom of the bowl should not touch the water. When the mixture is glossy and melted, give it a good stir and set aside to cool.

 

2. Sift together the flour, cocoa powder and baking powder. Set aside.

 

3. Beat the sugar and eggs until thick and smooth in either a stand mixer, a handheld mixer or by hand. Add the vanilla and the melted chocolate. Mix until combined. Add the flour and cocoa mixture and the salt, mix till just combined.

 

4. Scoop the dough out into a plastic container with a tight-fitting lid, cover and refrigerate for at least two hours or overnight.

 

5. When ready to bake, preheat oven to 170 deg C. Take the dough out of the fridge and let soften for 20 minutes while the oven preheats.

 

6. Line a cookie sheet with baking parchment or a silicone baking mat. Scoop out generous tablespoonsful of dough, roll into balls and place on cookie sheet about 3cm apart. The balls should be about the size of an unshelled walnut. Place unused dough back in the fridge.

 

7. Bake 10 to 12 minutes until the tops are cracked. Remove from oven, let cookies cool on cookie sheet for five minutes then transfer them to metal rack to cool completely before serving.

 

8. Repeat with the rest of the dough. Store cookies in an airtight container. Makes 20 to 22 cookies

 

Field Guide To Cookies by Anita Chu (2008, Quirk Productions) costs $30.90 and is available at Books Kinokuniya.

STI: Pulp is good

May 31, 2009

Pulp is good

By Chris Tan 

 

Q I have a soya bean milk maker. What can I make with the soya bean residue instead of throwing it away?

 

Soh Kim Hong

 

A Think of okara - as the Japanese call the bean pulp left over after soya bean milk extraction - as an extender that will boost the fibre and nutrient content of anything it is added to.

It is an excellent addition to, or substitute for breadcrumbs in, minced meat mixtures destined for meatballs, rissoles, meatloaf, steamed meat patties, dumpling fillings, pasta sauces and such.

 

You can likewise blend it with fishball or cuttlefish paste to make a base for fried or simmered fishcakes and patties, or yong tau foo stuffing. It will make the paste drier and looser though, so you may need to add a little starch or grated fresh yam (wai san) to help bind it.

 

You can add okara to baked goods such as breads, pound cakes, cookies, muffins and even cheesecake, but expect to go through some trial and error in adjusting the other ingredient quantities to accommodate the subtle textural changes it will cause.

 

Okara can also be worked together with oats or other cereal flakes, sugar, oil and some milk to form a clumpy dough, then baked on a tray until crisp to make a crumble topping for desserts or breakfast cereal.

 

It also contributes body to soups, especially miso soups and cream soups, root vegetable purees, white sauces, cereal porridges such as polenta and oatmeal, and even smoothies, if you don't mind a slight graininess.

 

A classic Japanese recipe stir-fries okara with finely cut vegetables to make unohana, a side dish named for the small white flowers that okara is poetically thought to resemble.

 

You can also make a coconut-free serunding sambal with okara. Season it with salt, sugar, a little oil and pounded spices such as lemongrass and chilli, then simply fry it over medium heat in a large wok, stirring constantly, until it dries out and becomes fluffy and lightly browned. It crisps up further on cooling. Once cool, store it in an airtight container immediately.

 

The fresh tofu counter at Meidi-Ya supermarket sells bagged okara. If you are friendly with your local soymilk hawker, try persuading him or her to sell you some. Small-batch okara retains more nutrients than that from industrially made tofu.

 

Smooth finish to carrot cake

 

Q I have tried making Chinese-style steamed carrot cake using rice flour. It turned out okay but was not as smooth and soft as the carrot cake in dim sum restaurants. How do I get this result?

 

Ann Yong Kuen Guek

 

A To get a silky, slightly soft texture, you need to mix the rice flour with a starch that has a softer set, such as tapioca (cassava) starch, cornstarch or wheat starch (tang mien).

 

Ratios vary quite a lot from cookbook to cookbook: start with 20g of starch (which can be a single one or a mix of those mentioned above) for every 200g of rice flour, and see if the resulting texture suits you. Increase it to 30 or 40g if you want a still more delicate set.

 

Experience helps when measuring the water quantity. The optimum amount varies a little depending on the juiciness of the radish you have. Taro or pumpkin variations will also need water quantity adjustments. Very juicy radishes or crisp pumpkins need a tad less water.

 

Remember also that the flour-starch mixture has to be stirred with hot water or the hot par-cooked radish. The heat helps the starch to hydrate and gelatinise, and subsequently cook more evenly during the steaming.

 

If you're steaming the cake in individual bowls and serving it in them, then you can aim for a softer texture. If you want to pan-fry the cake, you need a firmer texture. Chilling the steamed cake overnight before slicing also helps you make neater slices.

 

Old hens, tastier chicken

 

Q My Hainanese mother swears by old hens to make the stock for chicken rice. She is right - the rice really turns out tastier. Why is that so? Shouldn't younger chickens taste better?

 

Vincent Chua Kok Choon

 

A Youth is not always to be desired. Chicken rice stock is much like celebrity autobiographies and blended cognacs - the older the source material, the better the flavour. No disrespect, but whose life story would you rather read: Dakota Fanning's or Robert de Niro's?

 

Nubile young pullets may have a juicier texture but you can't beat a mature chicken for depth and intensity of taste.

 

Older hens, like the one below, have exercised more, especially if they are free-range, and thus have built up more red muscle fibres, in which reside much flavour. For the same reason, chicken-leg dark meat is generally more flavourful than the white muscle fibres of chicken breasts, and wild birds of any kind are stronger-tasting than farmed ones.

STI: Touch & order

May 31, 2009

Touch & order

Self-ordering, interactive menus let you choose your meals without having to call for the waitress

By Huang Lijie 

 

Self-ordering menus that 'talk' might sound like an invention in a fictional world until you step into Ebisboshi Shotengai, a Japanese food hall at Iluma in Victoria Street.

 

The newly opened restaurant boasts seven dining brands under one roof and five of them, including Menya Manpei, a ramen outlet from Hokkaido, share a common seating area with a capacity of 230 guests.

 

The menu in the common dining space looks like any other laminated paper menu except it is embedded with barcodes next to pictures of the dishes, which diners tap on using a stylus to place their orders.

 

The stylus then reads out the order in English, and upon confirmation, it is sent via a wireless network to the kitchen. The food is served to the table by wait staff.

 

This novel way of ordering food at a restaurant is the latest example of how eateries here are experimenting with new technology to enhance the dining experience for guests.

 

Indeed, self-ordering, interactive menus have been around in Singapore as early as 1999 and a pioneer in this field is Japanese sushi chain Sakae Sushi.

 

It introduced interactive menus displayed on flat computer screens, which diners can browse and order from using a mouse. These screens are located along the sushi conveyor belt in the restaurant.

 

Mr Douglas Foo, 39, chief executive officer of Apex-Pal International, which owns the sushi chain, says: 'The idea came about because we had more than 200 items on our menu and the market was quite new to Japanese food then. So I thought, why don't we create a simple computer system where customers can click on an item and get information on the dish, the ingredients used and what the food looks like.'

 

As such technology was relatively new here, its team of designers had to create the ordering system from scratch. The programme has been upgraded over the years to be more user-friendly and it is now running on its fifth version.

 

For both Ebisboshi Shotengai and Sakae Sushi, the self-ordering system is also meant to increase the service efficiency of the wait staff.

 

Mr Koki Matsuda, 46, managing director of Komars Enterprise, which owns Ebisboshi Shotengai, says: 'Wait staff usually spend about 35 per cent of their time taking orders. With this self-ordering system, however, they have more time to focus on serving food to diners faster.'

 

He adds that this system also shortens the ordering process because customers do not have to wait for staff to take their orders.

 

Consequently, with both ordering and service times reduced, the table turnovers and sales takings increase.

 

A desire to up service efficiency was also what led Japanese restaurant Tampopo in Liang Court to install an innovative self-ordering and automatic food delivery system from Japan last year.

 

A touch- screen menu, available at 10 booth seats in a section of the restaurant, lets diners send their orders for sushi and sashimi to the kitchen electronically so that the food may be prepared immediately.

 

When it is ready, it is placed on a plate that travels along a glass-enclosed conveyor belt which winds its way around the booths. A chip embedded in the plate allows it to recognise the table that ordered the food and move off the belt to deliver the food onto the correct table.

 

These technologies, however, do not come cheap.

 

It cost $160,000 to set up the wireless self-ordering system at Ebisboshi Shotengai, while the interactive menus at Sakae Sushi cost a five-figure sum to install at each outlet, according to Mr Foo.

 

For Mr Clive Siek, director of Kitchen Mogu Mogu, a casual restaurant in Far East Plaza, a touch-screen ordering machine was installed in the restaurant in 2007 to cut down on manpower cost.

 

The machine, which looks like a vending machine, has a touch-screen interface that lets customers send their orders straight to the kitchen, thus minimising the need for wait staff. Cash is slotted into the machine for payment and there is no need for a cashier.

 

When the food is ready, the kitchen calls out the number that is printed on the receipt for the customer to collect the food at the counter.

 

Diners, it seems, are embracing this new technology.

 

Mr Takaaki Takagi, owner of Tampopo, says more than 80 per cent of his reservations request for booth seats with access to the touch-screen ordering system.

 

Mr Melvin Teo, 46, a sales director who was dining with his family at Ebisboshi Shotengai, found its newfangled self-ordering menu a breeze to use.

 

He says: 'It is simple enough and user-friendly. Also, children these days are used to all this technology and my son found the ordering process interesting.'

 

lijie@sph.com.sg

STI: Organic express

May 31, 2009

Organic express

It's easier than ever to have fresh fruits and vegetables delivered to your doorstep

By Huang Lijie 

 

The desire for fresh food fast has driven more consumers to request speciality purveyors to deliver fruits and vegetables to their homes.

 

And to date, more than 10 retailers, supplying air-flown produce from Japan to Nepal, are offering this convenient service.

 

Many of these outlets provide free deliveries with a minimum spending of as little as $30 and boast multiple delivery days in a week to ensure the freshness of the produce when it arrives at the customer's doorstep.

 

Decopon, a home-delivery service that offers fruits and vegetables grown in Japan, for example, has seen its membership rise by 25 per cent in the last year.

 

This home-delivery service began in Hong Kong in 1994, and later branched out to Japan and to Singapore in 1998. It takes great pride in making sure that its produce, such as organically grown carrots and seasonal items such as burdock, reaches consumers within two days after harvest.

 

Similarly, SuperNature, an organic purveyor in Orchard Boulevard, has seen demand grow by about 20 per cent in the last two years for home deliveries of fruits and vegetables, and it recently launched an online ordering system.

 

The shop also expanded its range of pre-packed produce boxes to five types to suit various diets.

 

Its new Asian Farm Box ($70), for example, caters to customers who prefer Asian produce such as kailan and kangkong.

 

Its spokesman says: 'More and more people understand the benefits of organic living and we are seeing a growing group of individuals passionate about eating and living as healthily as possible.'

 

Most of the speciality retailers LifeStyle interviewed say their home deliveries typically began as a goodwill service to accommodate cancer patients who were too sick to make it down to their stores.

 

Mrs Ann Tan, 58, co-owner of Four Seasons Organic Market, with outlets in Great World City and Suntec City, says: 'We started making home deliveries about a year after we opened in 2006 because we received requests for this service from customers who were chronically ill and found it inconvenient to go out and shop.'

 

Mr Peter Lim, 66, chief executive officer of organic shop Nature's Glory in Outram Road, cites a similar reason for offering home deliveries.

 

Like many other retailers, he too has expanded delivery services over the years to cater to a broad spectrum of customers, including healthy consumers seeking a time-saving, hassle-free and costefficient way of buying fruits and vegetables.

 

Lighting consultant Peggy Tan, 33, who has been receiving weekly deliveries of organic produce and health supplements from Four Seasons Organic Market for a year, says: 'I became a fan of its home delivery service when I became pregnant and continue to be one now that I have a baby in tow. Their home deliveries make it so convenient for me to get fresh organic produce. I just have to call and order and it's usually free because we spend more than $200 each time.'

 

She adds that even when she drops by the store to select the produce, she will request for it to be delivered because it frees her up to 'go shopping elsewhere or catch a movie'.

 

Retailers offering home deliveries of speciality fresh fruits and vegetables say the service has helped grow their businesses too.

 

Mr Chai Kien Chin, 59, owner of Fire Flies Health Farm in Lim Chu Kang, says its business increased by about 10 per cent when it began delivering its organically grown fruits and vegetables to homes in 2005.

 

And despite the economic slowdown, requests for home deliveries have not been severely hit for most of the purveyors LifeStyle spoke to.

 

Mrs Tan of Four Seasons Organic Market says: 'I had expected business to drop drastically, but instead it has been stable. I believe the consumption of the fresh, organic produce that we deliver has become an important part of our customers' lifestyle.'

 

Many purveyors including Mrs Cynthia Wee-Hoefer, who delivers organically grown fruits and vegetables from Nepal to customers in the Bukit Timah area, however, encourage first-time customers to drop by the store to buy and select their produce.

 

The 57-year-old owner of Organic Himalayan, which imports produce from her farm in Nepal every fortnight and sells them from her home near Bukit Batok Nature Park, says: 'I want customers to meet and ask questions about the farm and our way of organic farming. I believe you have to shake the hand that feeds you and establish trust at the beginning.'

 

Retiree David Tan, in his 50s, says he started placing orders with Decopon about half a year ago based on the recommendation of a friend.

 

He says: 'I have always been impressed by the quality of Japanese produce so I decided to try Decopon's home delivery out of curiosity.

 

'And the service has been good. We had leeks in our box once and they were large and sweet. My family and I enjoyed cooking them in soups and stir-fries.'

 

Get fresh

Here are some speciality purveyors offering home deliveries of fresh fruits and vegetables:

 

Organic Himalayan

 

What: Organically grown fruits and vegetables from Nepal are flown in every fortnight and varieties include peach, radicchio, salad greens and potatoes. Customers pick what they want from a list of seasonal produce in an e-mail that is sent to members every two weeks.

 

Price: From $9.50 a kg for potatoes to $35 a kg for salad greens. Free delivery for orders of $50 and above in the Bukit Timah area. Deliveries are every fortnight when supplies are imported from Nepal.

 

To order: E-mail cynthiahoefer@mac.com

 

Fire Flies Health Farm

 

What: The 3ha organic farm in Lim Chu Kang grows a wide range of fruits and vegetables such as chye sim, kailan, bananas and pineapple. Customers are free to choose what they want for delivery.

 

Price: From $2.50 per 400g for vegetables such as kailan and $4 a kg for fruits such as bananas. Free delivery for orders of $80 and above. There is no fixed schedule for deliveries and arrangements will be made to accommodate individual requests.

 

To order: Visit fireflies.sg for its order form and place orders either by fax, 6794-6908 or e-mail, info@fireflies.sg or call 6793-7875.

 

SuperNature

 

What: Choose from five types of fruit and vegetable boxes that offer a range of pre-selected produce for different dietary needs. The Asian option, for example, includes familiar Asian greens such as angled gourd and kangkong. Each box has between nine and 12 types of fruits and vegetables, and the selection varies depending on the seasonal availability of the produce.

 

Price: From $70 for an Original Farm Box that feeds two to three persons. Free delivery for orders of $70 and above. Deliveries are made on Tuesdays, Wednesday, Fridays and Saturdays.

 

To order: Call 6304-1338 or order online at supernature.com.sg

 

L'Organic

 

What: The store stocks organic produce from Australia, New Zealand and Europe and customers are free to choose what they want for delivery.

 

Price: From $7 a kg for cabbage to $44 a kg for snow peas. Free delivery for orders of $150 and above. There is no fixed schedule for deliveries and arrangements will be made to accommodate customer requests.

 

To order: Call 6474-7142

 

Four Seasons Organic Market

 

What: The store stocks organic produce from Japan, Europe, Australia and the United States and items include kale, rainbow chard, grapes and apples. Local vegetables such as spinach and bok choy are also available.

 

Price: From $1.50 for an apple and $2.60 for a 250g to 300g pack of kailan. Free delivery for orders of $200 and above. Deliveries are made on Tuesdays, Thursdays and Fridays but arrangements may be made to accommodate individual requests.

 

To order: Call 6836-1855

 

Decopon

 

What: Produce grown using reduced amounts of pesticide and fertilisers as well as organic methods are sourced from farms all over Japan, including Chiba and Hokkaido. It is then packed into boxes, which each contain between 14 and 15 types of pre-selected fruits and vegetables such as cabbage and seasonal items such as Japanese mustard spinach. Supplies are flown in every fortnight and delivered within two days of harvest.

 

Price: A box costs $170 and this includes delivery charge. Deliveries are made islandwide every alternate Tuesday.

 

To order: E-mail info@decopon.co.jp to request for an order form

 

Bunalun

 

What: Bunalan's Organic Family Box Sets will be able to last a family of two or four for a week. The produce is air-flown from Malaysia, Australia, New Zealand, the US and Europe with a choice of 18 Asian or European vegetables and fruits. The European selection, for example, includes beetroot, zucchini and strawberries while the Asian option carries pak choi, chye sim and dragon fruit.

 

Price: Available in two sizes, the smaller one weighs 6kg and costs $70 and will feed two people while the larger one weighs 8kg and is for a family of four for a week for $95. Delivery costs $12 for orders under $60, $7 for orders over $60. Deliveries are made every day except for Sundays and public holidays.

 

To order: Order online at www.bunalun.com.sg, e-mail service@bunalun.com, fax 6491-6566 or call 6479-2598 from 9am to 9pm daily.

 

GreenCircle Eco-Farm

 

What: This biodynamic organic vegetable farm offers vegetables such as kangkong, caixin, pumpkin and endive.

 

Price: Prices start at $2 for 200g for its vegetables. Delivery is free for purchases over $30. Deliveries are available on Wednesdays, Thursdays and Fridays.

 

To order: Visit www.greencircle.com.sg or call 6861-9286

 

Nature's Glory

 

What: The shop offers more than 150 types of organic as well as organically grown fruits and vegetables including items such as beetroot and avocado. Customers are free to choose what they want for delivery.

 

Price: From less than $4 a kg for carrots to $13 a kg for seedless grapes. Free delivery for orders of $120 and above. Deliveries are made daily, except Sundays, according to geographic locations.

 

To order: Go to natures-glory.com

 

Sunny Choice

 

What: Offers a wide range of organic vegetables such as broccoli, carrots, celery, cabbage, capsicum, tomato and other vegetables, all from abroad and local farms. Sunny Choice also has a cafe serving organic meals and even ice cream.

 

Price: $2.30 for a 250g packet of leafy vegetables. Delivery is free for orders $50 and up. Delivery is subject to driver availability.

 

To order: Call 6892-2383

 

Eat Organic

 

What: It provides a wide range of organically grown vegetables such as carrots, broccoli, celery, potatoes, pumpkin, spinach and more unusual selections such as fennel, swedes, parsnips and kale. All of them are air flown from the US, Australia and various South-east Asian countries every week.

 

Price: $2.40 for a 250g packet for local leafy vegetables. Free delivery for orders above $200. There is a $12 delivery charge for smaller orders. Deliveries are made daily except on Sundays, subject to the driver availability.

 

To order: Call 6219-7156 or fax 6219-7157.

STI: French city of kings

May 31, 2009

French city of kings

Fontainebleau, a quaint suburban hub minutes from bustling Paris, was a favourite haunt of royals

By Deepika Shetty 

 

SINGAPOREAN ABROAD

IN FONTAINEBLEAU WITH...

Nadir Ali Zafar

Age: 30

Occupation: MBA student

Length of stay: Six months

 

Fontainebleau is a small city in the middle of a forest. Located about 30 minutes by train from Paris, it is renowned for the large and scenic forest of Fontainebleau, which holds some of the best rock-climbing sites in the world.

 

Fonty, as it is affectionately called, is also home to the majestic Chateau de Fontainebleau, which once belonged to the kings of France, and is now the site of Insead, one of the world's elite business schools.

 

Mr Nadir Ali Zafar says it was his passion for travelling and studying that brought him to Insead. 'I decided to pursue an MBA and to do it in Europe to learn more about this part of the world. Also, Europe has a lot to offer, culturally and historically,' says the 30-year-old who was among the pioneer batch of students at the Singapore Management University.

 

GETTING AROUND

 

The best way to get around the place is...

 

On foot. Fontainebleau is so small that you will not get tired walking the length of its main shopping district on Rue Grande. Instead of the huge malls in Singapore, expect to find little boutique shops and trendy cafes with alfresco seating. The atmosphere is very relaxed.

 

The best way to explore the place is by...

 

Asking people on the streets what is happening. Also, pay a visit to the Office De Tourisme Du Pays De Fontainebleau (4 Rue Royale, tel: +33-160-74-9999, www.fontainebleau-tourisme.com). They have Englishspeaking guides who are very helpful.

 

The best time to visit the place is....

 

Certainly not in winter, unless you love the numbing cold, white trees and grey skies. Best months to visit are from July to August when the temperature hovers between 15 and 25 deg C.

 

Which places really excite you?

 

The Chateau de Fontainebleau is really beautiful. It is one of the largest French royal chateaus and was home to many French monarchs. It was built in the early 16th century. Napoleon helped make the chateau the place that visitors see today. The building is arranged around a series of sprawling lush courtyards and a scenic pond complete with graceful swans. It is inspiring and breathtaking.

 

Must one know the language to get around?

 

Although many people have a basic understanding of English, do not expect them to speak it. French is very necessary to get around. Get a basic phrasebook, if you need one.

 

CULTURE

 

Where does one start exploring the city?

 

The Chateau de Fontainebleau is to Fonty what the Eiffel Tower is to Paris. So start there, then stroll over to the restaurants and shops on Rue Grande nearby.

 

History buffs must visit the Musee Napoleonien, which is also called the Museum of Military History of Fountainebleau (88 Rue Saint Honore, tel: +33-164-74-6489. Open Tuesdays to Saturdays from 2pm to 5.30pm).

 

One cannot leave without visiting...

 

It would have to be Insead. The campus itself is not an architectural marvel, but visitors will feel the buzz of energy at one of the world's top business schools. Insead is on Boulevard Du Constance.

 

Another place that deserves mention is the famed Fontainebleau forest.

 

It is the former hunting grounds of the kings and is home to numerous animals including boar and deer. For a guided tour on the forest, contact the Forest Tourist Office at the Faisanderie (tel: +33-164-22-7259). This is open only on Saturdays, Sundays and public holidays from 10am to 1pm and 2 to 6pm.

 

FESTIVAL TOWN

 

Any key festivals to work into one's travel plans?

 

As the tourist guide book of Fontainebleau says, the city itself is one permanent event. It is a favourite weekend getaway for Parisians. There is a lot that one can do walking through the town centre and exploring the many little shops that offer a truly French experience.

 

SHOPPING

 

The best bargains and richest variety of products are at...

 

The Place du Marche, or Market Place, where you can find French produce like wine and cheese, vegetables and meat from all over, sold at reasonable prices. It is open on Tuesday, Friday and Sunday mornings at the open carpark just behind the church in town.

 

FOOD

 

Do not leave without trying...

 

Authentic French cuisine. There are two restaurants I highly recommend for this. The first is Cote Sud (1 Rue Montebello, tel: +33-164-22- 0033), a fine-diner. Its fish dishes are a must-try. A meal for two would cost around &euro60 (S$121).

 

Another recommendation is Le Caveau Des Ducs (21 Rue Ferrare, tel: +33-164-22-0505). This has more traditional French cuisine and is more expensive. Order the foie gras. A meal for two would cost around &euro70.

 

Also try Brussel's Bar (47 Rue Grande, tel: +33-164-22-2127). As its name suggests, Belgian food, such as mussels, is its speciality. Expect to pay &euro30 for a meal for two.

 

Then there is Houston (4 Rue de La Corne, tel: +33-164-22-0020, www.the-houston.fr). Do not be fooled by its name. It actually specialises in Mexican food, such as chimichangas and fajitas. A meal for two costs around &euro50.

 

Close to Houston is a popular student hangout called Pizza Mimi (17 Rue Trois Maillets, tel +33-164-22-7077). There is a wide selection of pizzas here at affordable prices and the staff are friendly. A meal for two costs &euro30.

 

For those with a sweet tooth, I recommend my favourite pastry shop, Frederic Cassel (21 Rue Des Sablons, www.frederic-cassel.com/Accueil.php). This place has the best pastries, from rich chocolate creations to colourful macarons to fresh strawberry tarts.

 

I have also discovered cheese. There are many cheese shops where you can find the soft creamy Le Fontainebleau variety. But La ferme des Sablons (19 Rue Des Sablons, tel: +33-164-22-6725) is said to be one of the best cheese shops in France.

 

SUNDOWNERS

 

What is the coolest place to chill out?

 

Fontainebleau does not have any discotheques. Instead, the hip and happening people of Fontainebleau chill out at Le Shaker, a trendy bar (15 Rue Denecourt, tel: +33-164-72-8035). A few doors down is Le Diam's, a bar with karaoke facilities. (7 Rue Denecourt, tel: +33-164-22-8353, www.lediams.fr/).

 

And since this is France after all, the must-try drink has to be wine. Bars here have a selection of wines from all over the country. Prices vary greatly depending on the type of wine you pick.

 

FURTHER OUT

 

What is there to explore?

 

Fontainebleau is surrounded by many charming towns and villages. One of them, Babizon, has inspired many painters past and present.

 

You can see landscapes of this quaint village in some of Van Gogh's paintings. Along the main street leading directly to the edge of the Forest of Fontainebleau, you will find the museums of the Barbizon School, art galleries and artists' studios.

 

deepikas@sph.com.sg

STI: No smooth ride

May 31, 2009

THE EX-PAT FILES

No smooth ride

By Mark Featherstone 

 

After 2-1/2 years of taking public transport to and from the Nanyang Technological University campus, I broke down last December and bought a car. I wasn't looking forward to it. I couldn't see myself driving on the left side of the road and living to tell about it.

 

Surprisingly, it really wasn't that hard. I would like to think that this means that I am an excellent driver and am not - contrary to all indications - a closet dyslexic. But it may simply be that my driving is so bad, it just doesn't matter where on the road I'm supposed to be.

 

But the good thing about driving in Singapore is that no one will ever notice. My fellow motorists are just as bad.

 

My most ironic driving experience in Singapore took place in Buona Vista North, not far from Biopolis. A white van coming towards me in the opposite lane performed an illegal, James-Bond-like U-turn into my lane right in front of me, forcing me to slam on my brakes and review my last 52 years of life.

 

With my right eye plastered against the windshield, I could easily read the exhortation printed on the looming back of the van: 'Drive green. Drive safe.' I wasn't safe, but I was definitely green. I wonder if that counts as an eco-friendly driving experience.

 

That was unusual. There is another threat to my well-being that occurs regularly: lane changing. You're supposed to signal before you change lanes, right? And the driver behind you in the next lane, upon seeing your courteous flashing light, is supposed to be equally courteous and allow you to merge into traffic ahead of him.

 

I haven't made a scientific study of this, but my impression is that signalling to change lanes will instead induce the driver behind you to accelerate, thereby squeezing you out and blocking your lane change. I'd say this happens to me five times out of 10. Who knows what quivering maniacal brain cell provokes a driver to do this. Maybe it's the ugly face of kiasuism once again. The driver cannot bear to 'lose' the space ahead of him and come in second, or so it seems to him.

 

But even if most of us car drivers should have our licences revoked, we are no match for Singapore's motorcyclists. Maybe because my nose was usually in a newspaper in the blackened depths of a taxi, I never really paid much attention to motorcyclists. Now, having experienced the driving habits of thousands of them, I have been given a startling insight into the psychology of a broad swathe of this country's society.

 

Here's the scoop: While I can comfortably surmise that many Singaporeans would prefer to postpone their deaths as long as possible, I can tell you that motorcyclists in this country are a breed apart. They have a deep, festering, devilish death wish. How else can you explain their riding habits?

 

For example, I am regularly forced to be an unhappy participant in the following scenario: Imagine that I am driving down the middle lane on the PIE at 80 to 100 kmh. There is a car on my left and a car on my right. And what happens now? On both my left and right, between my car and the cars on either side, I am passed by motorcyclists.

 

Let me repeat that: I am passed - passed! - on both sides! The space between my car and the cars around me is only slightly wider than the dashed line between lanes. The bikers have about 10cm between their handlebars and the cars that flank them.

 

Does this perturb them? Do they think twice? Do they worry that a driver might veer by a few centimetres as they pass, perhaps startled by the bikers themselves? If we but graze each other, my car will suffer a little smudge that I can remove with a bit of spit and my shirtsleeve. But the biker will be reduced to a thin red slick, long enough to be seen from outer space.

 

I guess human beings have a need for some form of Russian roulette. For some, it's smoking. For others, it's motorbikes. For me, it's trying to change lanes on a Singapore expressway - without hitting a motorcyclist.

 

Mark Featherstone is a professor at the School of Biological Sciences at Nanyang Technological University. He has lived in Singapore for almost three years. Be careful. He's on the road.

STI: Courage of an unknown heroine

May 31, 2009

Courage of an unknown heroine

The widow has never been to school, had cancer - yet is happy and has raised 2 kids

By Lee Wei Ling 

 

The housekeeper who cleans my room at the Singapore General Hospital (SGH) is a 46-year-old Kadazan woman from Sabah. She works every day, and is unfailingly courteous, cheerful and meticulous in her work. I struck up a conversation with her. Her name is Moiri, and life has dealt her a bad hand of cards.

 

Her husband died in a traffic accident more than 10 years ago when he was in his 30s. She has never been to school but has managed to single-handedly bring up her two children.

 

Initially, she farmed her land. But whatever padi, vegetables and chicken the farm yielded was barely enough to feed her family and she never grew enough to sell. Working as a cleaner in Sabah earned her RM300 a month.

 

She came to Singapore five years ago and works now for a cleaning company, ISS Facility Services Private Limited.

 

She works every day, including weekends and public holidays, so that she can earn overtime pay. She alternates between working from 7.30am to 11.30pm one day and from 7.30am to 3.30pm the next. She then supplements these normal working hours with overtime. As a result, she earns about $1,370 a month. She works on average about 67.4 hours a week.

 

She pays $100 a month for a room in an HDB flat at Spottiswood Park which she shares with four other women. She walks to and from SGH to her flat, thus saving on bus and train fares. After deducting the cost of her food, she has $900 to send back to Sabah each month.

 

She had breast cancer last year and had mastectomy and radiation therapy in SGH. I came to know about her illness because a close friend of mine was also admitted for mastectomy. When Moiri saw her doing her arm exercises, she encouraged my friend, saying she too had been through it and is now well.

 

ISS Facility Services' company health policy does not cover medical illnesses that are not work-related. In Moiri's case, her total medical expenses came up to about $4,600. The company paid her hospital bill because she had been a consistently good performer - did her job well, always turned up for work and had received numerous compliments from patients and customers. In addition, ISS also granted her two months' paid leave to recuperate.

 

SGH and ISS staff members voluntarily contributed about $2,000 to Moiri, which they gave to her as a hongbao, which she used for her follow-up treatments. The gift was a clear reflection of the fact that many who knew her, liked and trusted her. Moiri is very grateful to ISS as well as to the many friends she has made in Singapore.

 

Obviously, many people other than I have taken a liking to this cheerful Kadazan woman who accepts the bad hand of cards that fate has handed her, but chooses to play life's game as best as she can, with good spirit and with no self-pity or bitterness.

 

Moiri's 24-year-old daughter will be graduating from university this year and will proceed to a teacher's training college. Moiri intends to eventually put her 14-year-old son through university as well.

 

My friend and I have struck up a friendship with Moiri. She tells us she is happy to be among patients who smile at her and invited both of us to her 'humble' home in Sabah. She said she has peace of mind, happiness in her heart, and many friends in Singapore. What more could she ask for?

 

I was very touched by her remarks and the matter-of-fact manner in which she related her life story.

 

How many of us, who may have more than Moiri has, are as satisfied or contented as she? How many of us clamour for more, at the expense of happiness and friendship? How many true friends does each of us really have - friends who are not afflicted with the green-eyed monster? How many of us can do as much as Moiri has with so little, and yet not complain?

 

Moiri has never been to school, but she is wise. She approaches life with the Stoic philosophy, though she doesn't know about it. However adverse external circumstances are, our happiness is within our control. I may be crippled, but I can choose to hobble around cheerfully or allow myself to sink into deep depression.

 

I myself have been crippled by fractures five times between 2001 and 2005. Like Moiri, I had not heard of or read Stoic philosophy then. But I hobbled around on crutches at a pace that was faster than that of a normal young adult walking. One friend complimented me: 'You are getting very agile on crutches.' I replied: 'I have had a lot of opportunity to practise.'

 

Recently, I did read about Stoic philosophy. Epictetus, a Greek Stoic philosopher who lived in the first century, put it very eloquently thus: 'I must die. But must I die groaning? I must be imprisoned. But must I whine as well? I must suffer exile. Can any one hinder me from going with a smile, and a good courage, and at peace?'

 

In short, it's not what happens to you, but how you react to it that matters. People are not disturbed by particular events as such, but by the view they take of them. Moiri does not have formal education, but she knows how to live her life. She is a much happier person than many who are richer and more educated than she.

 

The writer is director of the National Neuroscience Institute.

STI: Agency sorry property details were revealed

May 31, 2009

Agency sorry property details were revealed

I refer to Ms Eve Tan's letter last Sunday, 'Agency revealed unit number, price'.

 

We have since replied and apologised to Ms Tan for any inconvenience caused.

 

It was not our intention to have such details for use by our associates as a form of publicity. The information on the transaction was recorded in our database solely for our associates' reference and was not meant for public circulation.

 

We have since undertaken steps to ensure that transactional details are kept private and confidential in order to safeguard the interests of both buyer and seller.

 

At the same time, we have also reminded our associates not to publish such information in future.

 

Angelina Lim (Ms)

Assistant Manager

Corporate Communications

DTZ

STI: Preserving wealth is his main concern

May 31, 2009

me & my money

Preserving wealth is his main concern

CEO of lifestyle firm likes assurance that his capital is protected regardless of economy

By Lorna Tan

 

Millionaire businessman Frank Cintamani may be a jewellery aficionado and is usually dressed to the nines, but his investment portfolio is anything but exciting.

 

When it comes to his personal finances, the 36-year-old bachelor, who recently chaired the inaugural Audi Fashion Festival, said that 'wealth preservation is key'.

 

'I have a very boring investment portfolio. I'm generally a conservative person when it comes to risk-taking,' said the founder and group chief executive officer of lifestyle and interior design company Fide Living.

 

Other than the properties he owns, his investment portfolio consists largely of capital-protected structured products.

 

Though the returns are marginal and typically in single digits or low double digits, he likes the assurance that his capital is protected regardless of the economic environment.

 

A Chinese Indonesian, Mr Cintamani studied here at the Anglo-Chinese School till he was about 14 before leaving for London, where he pursued degrees in law and music.

 

While he was still in university, he worked for two years as an unpaid volunteer raising funds for charities.

 

Upon his graduation in 1995, his first job was as a junior partner in a boutique project finance firm here. Three years later, he left to set up a family office business in London with two partners, of which he is still a director.

 

Fide Living was set up in 2005 in Killiney Road and it has since expanded to include an events management and public relations arm, Fide Productions, and magazine publisher Fide Multimedia.

 

Q: Are you a spender or saver?

 

A bit of both. I spend 5 per cent of my net worth. The rest is saved. I totally believe in saving.

 

Q: How much do you charge to your credit cards every month?

 

My credit-card bills come up to an average six-figure sum monthly.

 

That's because I entertain a lot and I travel extensively to Hong Kong, Japan, Seoul and more recently Europe to attend the fashion weeks and expand my understanding of the fashion industry.

 

I travel to the United States about four to five times a year as I have relatives there. I almost always pay my bills in full partly because I don't like debt hanging over my head.

 

I don't go to the ATM. I send someone to withdraw cash from the bank twice a month.

 

Q: What financial planning have you done for yourself?

 

My income comes mainly from my core businesses. I'm not in the market to make a killing. I go to the market to safeguard the money. Wealth preservation is key.

 

If I exclude my properties, 60 per cent of my investments are in cash and currencies and the balance 40 per cent in principal-guaranteed structured products which are fixed income like bonds.

 

In good years, my portfolio had achieved modest double-digit gains, from 10 per cent to 14 per cent and even up to 21 per cent.

 

In these current circumstances, we make almost nothing and lose nothing as well, while others are losing 50 per cent to 60 per cent.

 

As for insurance, I have medical cover and I also have protection against theft and fire for my artworks, fine jewellery and watches. The annual premium is $30,000.

 

Q: Moneywise, what were your growing-up years like?

 

I have three brothers and a sister. I am the second child.

 

My parents, who are from Indonesia, settled in Singapore in the early 1970s. We lived in a 15,000 sq ft, two-storey, eight-bedroom bungalow off Tanglin Road.

 

My dad is a businessman running an Indonesia-based oil and gas business. My parents became Singaporeans about a decade ago.

 

I had a well-rounded money education from my parents. I learnt how to be thrifty and how to spend money wisely when required. It makes little sense to be accumulating and not know how to spend it.

 

Q: How did you get interested in investing?

 

It found me, quite by accident. I never meant to go into the financial world. I was invited by a veteran banker to join the boutique finance firm in 1995 and that was where I picked up a whole wealth of financial knowledge. I was like a sponge. I also did a finance degree from 2002 to 2004.

 

Q: What properties do you own?

 

I have a 6,000 sq ft penthouse along Bukit Timah Road which I bought in 2005 for a few million dollars. The value would have more than doubled. I also have a penthouse in London which was bought in 1998. It is half the size of the Singapore penthouse but it cost me twice as much. I have a three-storey, seven-bedroom house in Bel Air, in Los Angeles, which I bought in 2001. The value has since dipped a little. I stay in them when I visit London and Bel Air.

 

Q: What's the most extravagant thing you have bought?

 

In 2007, I bought a 14-storey building in South-east Asia. It cost me double-digit million dollars. The rental yield is about 11 per cent per annum. The seller was really looking for a buyer and it was priced to sell then. I bought it because it has huge potential for redevelopment. I plan to collapse it and rebuild it to take advantage of the real plot ratio which wasn't exercised when it was first built.

 

Q: What's your retirement plan?

 

I do not plan to retire. Outside of my entertaining and travel, I do live simply. I used to collect watches and fine jewellery but I don't feel the urge to continue the habit. I'm quite jaded right now by shiny objects. I don't think I need a lot when I'm really retired. I can live on $10 a day and have nasi lemak.

 

Q: Home is now...?

 

The penthouse in Bukit Timah.

 

Q: I drive...

 

I am chauffeured in a navy blue Bentley which I bought last year for just under a million.

 

WORST AND BEST BETS

 

Q: What has been your worst investment to date?

 

I can't think of something that has been an overwhelming loss. In any case, even bad investments are good learning experiences. They are all life lessons.

 

Q: And your best investment?

 

It is in my firm Fide Living. It was profitable even before the first year of operations ended. So far, I've invested about $2 million in Fide, which has a staff strength of 50.