Category: Interviews

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Hong Kong Interviews Singapore

Gagan Gurung, the Adventurous Mixologist at Fang Fang in Hong Kong

Eng | 繁

Fang Fang’s Bar Manager and Mixologist, Gagan Gurung, uses the traditional Chinese five elements as inspiration for his creations. We recently had the opportunity to sit down with him and ask him a few questions:

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Q1. Where are you from?

G: “I am from Nepal, but have been living in Hong Kong for half my life.”

Q2. When did you become interested in tending a bar?

G: “I started out as a waiter, then became a chef when I grew more interested in working with different flavours. However, people that work in the kitchen are usually individuals with more quiet personalities, which I don’t have. I saw that being behind the bar was my perfect opportunity – I can work with flavours but be a host and chat with diners at the same time.”

Fang Fang_drinks
Trái DÂt (Left): The combination of pineapple, turmeric and coconut milk is refreshing and a reminder of Southeast Asian flavours.
Omikuji Girl (Right): Made of yuzu, shiso and tequila, this cocktail is sweet and smooth on the palate.

Q3. Can you share with us the most memorable experience in your career?

G: “I once spilt a glass of red wine on a lady who was on her first date. She was wearing a white dress too!”

Q4. What is your current favourite, or go-to cocktail?

G: “Daiquiri – because I have a huge love for rum – and it’s a cocktail which doesn’t have too many ingredients but is still flavourful. It only has rum, lime, and sugar, but it tastes amazing. Give it a try!”

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Daiquiri: A classic cocktail with the natural sourness of lime and an astringent spirit.

Q5. Can you name 3 behind the bar essentials you cannot do without?

G: “Music, which sets the vibe and ambience for the night. Then sugar syrup, because it’s hard to create most of the delicious cocktails without it. The last one is sanitizer liquid which plays a vital role because of the importance of hygiene.”

Q6. What is the most frequently requested drink by customers?

G: “The most frequently requested drink is the Old Fashioned, probably because the Hong Kong cocktail culture is still relatively young compared to other big cities. Most customers in other cities go for the drinks they know well, as there’s no risk if you know the flavour. On the other hand, consumers in Hong Kong are very willing to try out different cocktails that they haven’t tasted before.”

Q7. What is the most unusual drink request you have received?

G: “Someone once said to me ‘make me a non-alcoholic margarita, but it has to taste like a margarita’… but margaritas are supposed to taste like tequila. It’s like ordering pizza without dough!”

Q8. What do you think are the qualities of the perfect cocktail?

G: “I would say a balanced proportion of ingredients because if you’re not careful enough with the measurements, you can turn a beautiful drink into a terrible drink. Consistency is also important, as you don’t want your the cocktail tasting different if it was reordered. To ensure this, we need to train our team well.”

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South Easterian: A special cocktail made by Gagan, which is sour and complex. Lemongrass is used as a straw, which is interesting and adds another layer to the drink.

Q9. Can you introduce Fang Fang’s features?

G: “Our cocktails are very experimental and a little bit out of the box in terms of flavour, but we also have easy low-risk cocktails too. By risky drinks, I mean we have cocktails featuring kimchi, squid ink and chickpea, so it depends on the guest’s palate and preference. The low-risk cocktails include classic cocktails with a slight twist, such as Garden Old Fashioned, Forgotten Sour (Whiskey Sour) and Fangroni (Negroni). Environment sustainability is also one of Fang Fang’s concerns. Our cocktails are all served with eco-friendly straws made from potato starch, paper or lemongrass.

【Limited Time Offer】Chope now and enter the promo code: FFPANDA to enjoy 25% off at Fang Fang during dinner, when you book through the Chope app or website from now until 31 August 2018!

Terms and Conditions:

  • Offer is valid for dinner.
  • Offer is valid from 6 July 2018 to 31 August 2018.
  • Offer cannot be used in conjunction with Chope vouchers, other offers, discounts and/or promotions.
  • Offers are non-transferable and cannot be redeemed for cash or credit.
  • In cases of any disputes, Fang Fang reserves the right to make the final decision.


【專訪調酒師Gagan Gurung  最尷尬的時刻是什麽？】

Eng | 繁

燈紅酒綠的蘭桂坊，是賣醉狂歡的天堂。吧檯後的調酒師，用一杯杯美酒，陪伴客人渡過歡樂與憂傷的時候。這次我們來到蘭桂坊的Fang Fang，專訪酒吧經理Gagan Gurung ，了解他當調酒師的難忘經歷和趣事！

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Q1. 你來自哪裡?

G：我在尼泊爾出生，年幼時搬到香港。

Q2. 你什麼時候開始對在酒吧工作感興趣？

G：在廚房工作的人性格通常會獨立工作，工作環境較爲安靜，而我卻較喜歡與人互動。我最初任職侍應，後來發現當調酒師更自由，寓工作於娛樂。

Fang Fang_drinks
Trái DÂt（左）: 熊貓造型可愛，菠蘿、薑黃、椰奶等的組合味道偏甜，帶東南亞風味。
Omikuji Girl（右） : 柚子、紫蘇葉、龍舌蘭酒的配搭酸中帶甜，容易入口。

Q3. 你在職業生涯中最難忘的經歷是哪一次？
G：我曾經不小心灑了一杯紅酒在一位女士身上。她當天穿了白色的裙子，更是第一次約會，我幾乎被大家殺死，哈哈！

Q4. 你最喜歡什麼雞尾酒？
G: 「Daiquiri」，因為我很喜歡朗姆酒，Daiquiri中沒有太多配料，只包含朗姆酒，青檸和糖，味道令人驚嘆，值得一試！

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Daiquiri：經典的雞尾酒，青檸的天然酸味和微澀令人精神爲之一震。

Q5. 你認爲酒吧中最重要的三個元素是什麽？

G：第一是音樂，因爲它可令環境和氣氛更好。第二是糖漿，因為如果沒有它，就很難製作出大部分美味的雞尾酒了。最後一個是衛生消毒液，在酒吧衛生很重要，不能忽略。

Q6. 哪一款飲料最受歡迎?

G: 最多客人點的是「 Old Fashioned 」，可能因為香港對比其他大城市，雞尾酒的文化還未普及，大家都很樂意嘗試不同口味的雞尾酒，而其他城市的人則偏好經典口味，因為味道熟悉，不會不合口味。

Q7. 你收過最奇怪的客人要求是甚麼?

G: 曾經有一次，客人希望我調製一杯沒有酒精的瑪格麗特，但味道要像瑪格麗特一樣。可是瑪格麗特的主要成分是龍舌蘭酒，若沒有酒，就像披薩沒有麵糰一樣！

Q8. 你認為一杯完美的雞尾酒應具備甚麼條件?

G: 我覺得成分的比例平衡最重要，要是不能拿捏準確，那麼整杯雞尾酒便會毀掉。另外，保持品質一致亦很重要，水準不一會影響客人的印象。為了確保出品，我們需要多次的訓練。

Fang Fang_Edited_04.jpgSouth Easterian：由Gagan調製的特色雞尾酒，酸味濃烈且複雜，用香茅作飲管相當有趣，更能令飲品添上層次。

Q9. 你可否介紹一下Fang Fang的特色?

G: 這裡的雞尾酒大致上課分爲兩大類，除了經典雞尾酒的變奏，如Garden Old Fashioned, Forgotten Sour和Fangroni外，當然亦有些非常實驗性的，如加入泡菜、墨汁、鷹嘴豆等等，味道頗為創新，取決於客人的口味和偏好。另外，我們注重環境保護，因此選用以香茅、薯粉及紙製作飲管，天然又環保。

【限時優惠】由即日起至2018年8月31日，透過Chope網上或手機應用程式訂座，輸入促銷代碼 : FFPANDA 於 Fang Fang 訂座及享用晚餐，即可獲75折！

條款及細則:

  • 此優惠只適用於晚餐時段。
  • 此優惠有效日期為 2018年7月6日至 2018年8月31日。
  • 優惠不可與Chope美食優惠劵、酒店其他推廣或優惠同時使用。
  • 此優惠不可轉讓他人、兌換成現金或電子貨幣。
  • 如有任何爭議，Fang Fang對此優惠的所有相關事宜保留最終決定權。
Categories
Interviews Singapore Singapore

“I Love to Explore and Sample Different Cuisines” – Clancie N.

We’re celebrating Chope’s birthday and all our wonderful foodies who, just like us, are in love with good food! A gastronomic adventurer with a soft spot for cheese and an insatiable sweet tooth, today’s guest star has loads of drool-worthy photos and equally delicious meals under her belt.

Say hello to our second Chope star foodie: Clancie (@clancie)!

 

Tell us a little bit about yourself: when did your love for food begin?

I have been a fussy eater since I was young. If I didn’t like it, I didn’t touch it and if I did like the food, I could eat the same thing every single day till I got bored! I can’t remember exactly when my love for food began but my first memory of really going out there to hunt for good food was while I was studying in university in Canberra, Australia. One of my friends was a huge foodie who studied hospitality and was big on food and wine. We would do part-time jobs and splurge all our pay on food or go to another state just for a foodie day trip.

I have a very slow metabolic rate so I am more particular about the food that I eat. That way, I won’t waste my precious, limited stomach space. Most people just think I am hard to please so they will always ask me to suggest or recommend places to eat instead of making the suggestions themselves.

 

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What’s your favourite restaurant in Singapore and/or overseas?

To be honest, I don’t have a favourite restaurant as I always want to try new places. I love to explore and sample different cuisines. The older I get, the more open I am to eating things that I would have rejected before (such as innards, pigs’ blood, etc). No insects or creepy crawlies or animal’s genitals for me though!

Having said that, I do have a couple of trusty restaurants/cafes that I fall back on and would recommend to friends.

Da Luca at Goldhill Plaza is a must-try if you love Italian food. The prices are not cheap but also not too extravagant. Most importantly, their service is awesome, and the food is just amazing. In recent years, they’re known for their over-the-top Truffled Angel Hair Pasta with Caviar and Uni which is only, mind you, a starter. It costs $80-ish for the basic works and up to $120 for every additional topping. It’ll definitely blow your mind (and money) away. The good news is, you can have this to share for at least 2-3 pax as the portion is huge.

For Japanese, I go to Hakumai Sushi & Omakase at International Plaza. The slices of sashimi Chef Gary Ng places on the rice are double or triple the size of the rice. Really good value for money, especially if you like your fish Aburi-ed. I wouldn’t say he’s a purist in the cuisine but I do enjoy sitting at the counter, watching him and his staff prepare my meal and making small talk with them. Everything feels really homey when you know the staff! I always walk away too full blaming myself for being so greedy, since I could have stopped them from over-feeding me.

Another restaurant I love is Nobu-Ya at Fortune Centre. I feel like I am in Japan whenever I go there, with most of their customers being Japanese, feasting on authentic Japanese Oden and other small bites. A warning though – it’s mandatory to order alcohol, or the boss may get angry and chase you off. If you like sake, ask them about their seasonal sake and you can get very good recommendations from the staff.

So many new hipster cafes open every other week and it’s really difficult to keep up with them (I don’t even want to try). My faves would be P.S. Cafe, Riders Cafe, Maison Ikkoku, Symmetry and Kith Cafe. There must a good reason why these have withstood the test of time in the F&B industry and still serve up satisfying meals to “oldies” like myself, right?

 

If you could be an ingredient, what would it be and why?

Blue Cheese – because you either like it or you don’t, which is very similar to my character. I’m the type of person you either want to get close to because I can make a really good friend or you might be put off because I “bite” and am sometimes brutally honest. Hard on the outside, a big softie on the inside. I’ve gotten better with age though!

 

What’s your go-to comfort food?

Fried Chicken!

 

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What’s one dish that represents you?

Cheesy Fries – this same answer was given by two friends who don’t know each other but are equally close to me. One said because I am “long and thin” and even though I can be hard (crunchy) like good ol’ fries, I can also be a big softie and melt like the gooey cheese. The other friend simply said I love cheese and fried food (that’s more a description of what I like but I can’t say it represents me). HAH!

 

Tell me: what’s your flava? (a.k.a. what’s your preferred flavour; i.e. Sweet, Salty, Savoury, Spicy, Sour, Bitter, etc)

I have an insanely high tolerance level for sweets. I can finish a whole jar of Nutella (the 1kg jar) in a single seating and not feel like dying of diabetes the next day. Everyone knows my love for chocolate, and it’s amazing how much I can eat without falling sick.

On the other hand, I can also take really sour foods. In fact, if you asked me to taste an orange, I might say it’s tasteless. I can’t differentiate between sweet and sour well unless the flavours are really distinctive. I also love spicy foods and have a great penchant for authentic Indian cuisine. The only problem is that it has onions in everything, and my tummy can’t take onions or it’ll start churning like a washing machine.

 

What’s your idea of a perfect food pairing?

Eggs or Cheese with anything. Seriously.

 

You just won a million dollars. What meal would you splurge it on?

I would probably throw a pool party at someone’s condominium and buy the best foods from all over Singapore so everyone gets to enjoy something they like. It could be hawker fare, pizzas or burgers, Chinese Tze Char, Korean cuisine, etc. It doesn’t really matter what and from where, as long as everyone is enjoying themselves. If there’s still money left, I would probably splurge on myself and a few besties at a fine-dining restaurant.

 

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If you could have one cuisine for the rest of your life, what would it be?

Japanese. Definitely Japanese. Japanese anything and everything. Just give me Japanese.

 

*      *

Clancie is an avid runner and a (HUGE) bunny lover. She has been using Chope since day one (thank you, Clancie!) and loves the ease and convenience Chope provides in terms of making reservations, discovering new restaurants, and more. 

 

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Categories
Interviews Singapore Singapore

“I’d travel the globe to try every cuisine.” – Daniel T.

In celebration of Chope’s 7th birthday, we’re shining the limelight on our star foodies on Chope who have dedicated themselves (and their tummies) to a life of food. With countless hours scouring through thousands of lip-smacking food photos, we’ve gathered some of our most outstanding and dedicated foodies to date.

Introducing our first Chope star foodie: Daniel (@duaguthecow)!

 

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Tell us a little bit about yourself: when did your love for food begin?

I have always loved food since I was a kid, especially when I was raised on my grandmother’s homecooked food! That’s why I’ve always been known to be on the heavier side since I was a kid (I weighed 100kg in high school). However, I also love to exercise (so that I can make space for more food) and I love cooking (inspired by Chef’s Table) during my free time.

What’s your favourite restaurant in Singapore and/or overseas?

In Singapore, my go-to for Thai food is definitely Nakhon; The Populus has really great soft-serve desserts which they make in-house; One Man Coffee does an amazing Australian breakie; for chilli crab, it’s Jumbo Seafood hands down!

In Macau, Miramar is the perfect place for Portuguese cuisine; Xing Yi Mei Shi (新益美食) is a must if you’re looking for Cantonese food; lastly, I would highly recommend KAFKA Sweets and Gourmandises (卡夫卡) for traditional and authentic desserts!

Dim sum is a staple in Hong Kong – Lin Heung Tea House (莲香楼) is my favourite spot.

If I could cover Malaysia, Australia, Philippines, Thailand, Korea and other countries, I would, but there’s just too many to account for!

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If you could be an ingredient, what would it be and why?

I would say salt. A pinch of salt adds flavour to food – even tequila!

What’s your go-to comfort food?

I’m Chinese so any Chinese dish will do the trick.

What’s one dish that represents you? 

The first thing that comes to mind is Mee Kolo. It’s one of the most traditional and simple dishes that every Sarawakian knows and loves, and my friends and colleagues in Singapore love it too!

Selfmake Spain Croquettes with Wine

Tell me: what’s your flava?

Sweet Sour Chilli Sauce (the kind you have with chicken rice) – it’s really amazing!

What’s your idea of a perfect food pairing?

Maggi Mee a.k.a. instant noodle with egg (this is a must)! If you want a more atas version, I’d recommend a medium rare steak with Malbec!

You just won a million dollars. What meal would you splurge it on?

I’d travel the globe to try every cuisine I can get my hands on (isn’t that every foodie’s dream?).

If you could have one cuisine for the rest of your life, what would it be?

Obviously, Chinese cuisine! It’s impressive how different cooking techniques are used in Chinese cuisine that brings out different flavours.

*    *

Daniel considers himself an avid foodie. Born in Sarawak (East Malaysia) and raised in Brunei, he developed a love for global cuisines through his travels. He moved to Singapore in January 2018 for work and began using Chope to discover restaurants and score offers on buffets.

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Interviews Singapore Singapore

In The Pantry: Palmira Bertuca of Marcello

Seeing Palmira Bertuca behind the bar is a pick-me-up in itself: armed with a heartwarming personality, a beaming smile, and killer bartending skills, it’s easy to see how Palmira’s won the heart of patrons at Marcello, Singapore’s first Italian cocktail bar, again and again. We sit with Palmira and talk life, love, and everything in between.

 

You started bartending at the age of 18 – what made you decide to choose to bartend as a career?
I actually fell into bartending by mistake – I guess you could say that bartending found me! A close friend of mine told me about a job in a club, where I could work to earn some extra cash over the weekends. I was only 18 years old at the time and was still studying. I fell in love with bartending, and haven’t worked another job since!

As a female bartender in an industry dominated by men, it must have been challenging to get to where you are now. What’s one experience you would never forget?
It’s true that bartending is typically thought of as a male-dominated industry, but I think women are really starting to make their mark, too! I’ve always found that I’ve been judged for my knowledge and skills as a bartender, as opposed to the fact that I’m a woman; this has been the case everywhere I have worked, too, so I really do think that attitudes are changing.

What advice would you give to someone who is looking to venture into a career in bartending?
To be truly passionate about bartending and mixology – bartending truly becomes part of your life, so you need to be fully committed and really enjoy your time behind the bar. A large part of our job is interacting with customers, so we need to really believe in and love what we’re doing, or else it will show! I’d also say to read as much as you can to make sure you’re at the top of your game and make sure that you take care of yourself – drinking lots of water and making sure you get enough rest are both really important!

Palmira Bertuca, Head Bartender Marcello

They say that taste – much like music – can transport you to a particular past memory. Is there a drink that does that for you?
The Americano cocktail was the first drink I made at home for my parents when I was a young bartender. I was still new to the industry but was already madly in love with my job, and now, whenever I make this drink I remember that passion I felt.

Also, whenever I drink Vecchio Amaro de Calpo, I’m taken back to my younger days when I didn’t know what Amaro really was yet – I remembered it always being in my grandparents’ fridge, and I used to have small sips from my mum’s glass when she was enjoying it after dinner.

If you could choose to bartend for 3 of the most influential/famous people in the world, who would they be?

  1. Michelle Obama, so I could ask how she won Barack’s heart!
  2. Dr Dre, so I could hear all of his cool stories about NWA.
  3. Sophia Loren – she’s such a representation of Italian beauty and style all over the world

The best city or country with the best drinking scene is…?
Definitely London – it’s the most vibrant city in the world, and there is so much happening every day. The bartending scene is very competitive, too, so if you make it in London you can do it anywhere! My favourite bars there are Bar Termini, The Connaught Bar and, of course, The London Edition.

Second only to London and New York, though is Singapore, which is by far the fastest growing city in the international bar scene, and I’m so humbled to be part of this.

If you weren’t bartending, what do you think you would be doing now?
I would probably be unemployed! (laughs) Jokes aside, I really love dealing with people and being part of their experience. A great experience starts from the moment they make a reservation, or when they walk into the bar and have someone friendly chat with them. If I wasn’t working as a bartender, I think I’d still want to be part of that, so I would probably be working in the industry in some other capacity.

What’s your favourite ingredient to use when concocting a drink?
A dash of Fernet and/or a pinch of salt – both have the power to soften the edges of a drink. Fernet can give a totally new dimension to a drink, whilst salt can enhance the sourness and zest within a cocktail.

If you had to drink one thing for the rest of your life, what would it be?
My favourite cocktail has to be a Negroni – why? It’s the one drink that you can describe with one word: Balance. The Campari with the Vermouth are in perfect harmony, whilst the Gin adds that extra kick, making the Negroni one of the most popular cocktails in the world. It’s one thing Italians can be very proud of… second only to Pizza Napoletana!

An interesting fact about yourself would be?
I love to travel, and I’ve lived in four different countries so far.

While Marcello only reveals itself in the evenings, in the daytime it’s home to Publico Deli, the neighbourhood’s favourite casual Italian deli serving all-day breakfast and fresh brews. Pop by Publico and have your share of hearty Italian eats before heading to Marcello for a taste of Palmira’s concoctions!

Find it at 1 Nanson Road, InterContinental Singapore Robertson Quay, Singapore 238909
Earn 2X Chope-Dollars with the code TASTYBLOG

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Categories
Events Features Interviews Singapore Singapore

In The Pantry: Chef Raymond Blanc’s Homecoming

The incredible Chef Raymond Blanc is finally back in Singapore! Catch him at this year’s World Gourmet Summit to see him in action. Before that, check out our interview with him to find out his recipe for success, his favourite meal, and his ultimate guilty pleasure.

 

It’s been more than a decade since you were last in Singapore to be a part of the World Gourmet Summit 2018. What brings you back, and what do you look forward to the most?

True, it’s been over a decade that I was last at The World Gourmet Summit. Actually, I was the first chef to launch it with the wonderful Peter Knipp (former Group Executive Head Chef at Raffles and now the organiser of the WGS & Peter Knipp Holdings).

What brings me back officially to The World Gourmet Summit is the opportunity to cook and show some of my latest dishes from Belmond Le Manoir aux Quat’Saisons to a select audience. I’ll also create a wonderful evening of food, friendship, and art de vivre.

On a more personal note, I have been back a number of times to Singapore and other countries in South East Asia for leisure, such as visiting friends and for a holiday to enjoy this beautiful part of the world. I love the food scene in Singapore so I look forward to visiting many of the Singaporean hawker foods. My first encounter with street food in South East Asia was in Singapore, which is why I have a fondness for them. Some of the places I visit are Senoko fishery, Tekka Wet Market, and Geylang Serai Wet Market.

I also long to revisit the Singapore Botanic Gardens where I cooked last summer with my partners Kenwood and created an extraordinary moment for the gardeners. As I love gardens, the National Orchid garden will also be on my list. If I have enough time I would love to visit the cloud forest! Having said that, I would love to see China Town too.

Behind every successful restaurant is a team working together and producing great food. What do you think is the best way to motivate a team?
First, you need to have a very powerful vision and philosophy, not only on the expression of your own food but also how and where the food will be served which will define the ambience of the restaurant. Mine is based on seasonality, the nobility, freshness of the produce, and to teach young chefs the importance of provenance as well as management of waste.

This vision should be supported by strong training, an induction program, reviews and appraisals. At all times, budding chefs should be supported, nurtured, and guided so they gain confidence, both in their craft and their personality. I have trained around 40 Michelin-starred chefs. Here at Belmond Le Manoir aux Quat’Saisons, we are a school of thought.

Throughout the course of your career, do you think that the culinary world has evolved? How different is it now as compared to before when you were a budding chef yourself?
All businesses – whether it is technology, fashion, or hospitality – will always change and evolve. It will change according to what the modern consumer wants. I strongly believe that today’s modern guest is knowledgeable, well-travelled, and embraces responsible luxury.

Great leaders are always reinventing their cuisine: Marie-Antoine Carême; then Vincent La Chapelle; then Auguste Escoffier; after him was Michel Guérard who catapulted nouvelle cuisine; followed by Feran Adriá who took the mantle of gastronomy through the medium of molecular gastronomy. Then there was a big bang of fusion cuisine which was a complete mix of cultures and was misunderstood. Now, I think it is the most interesting development of cuisine. It is driven by modernity, the provenance of the produce, and bags of creativity.

Today, there are now so many extraordinary young chefs who are driven by their expression from both their local values and from across the world – it really is an exciting moment. Take London for example, where it now has more than 350 languages and dialects. The mosaic of these different cuisines is just as complex.

Thinking smarter, being creative; it’s something many people struggle with. What advice would you give them in order to achieve that?
The advice that I would give to any young person is to first embrace your own culture, learn it, nurture it, and develop it. At all times be curious, open your mind, your eyes, your heart, your intuition. Then, you can enrich your own culture with other peoples’ culture. My cuisine is very much an expression of that.

As a Frenchman, I know who I am. But I also have enriched my own culture through my travels around the world where I introduced new tastes, new textures, and new techniques which have enriched me without confusing my own identity. This means you will see a lot of nuances of flavours weaved into my creations, especially South East Asian.

What’s the one quality that you think a chef should have in order to succeed?
Talent and passion alone will never be enough to bring you success. There are a number of qualities that are key; strong work ethics, the constant reappraisal of your own work, total curiosity, openness to new ideas, and working as a team.

How do you come up with new recipes? Do you prefer to start with the basics or do you improvise?
Often ideas are intuitive rather than starting with the basics.

For example, morels are in season and a beautiful little dish of the first morels with the first tender spring vegetables will be the base of a new dish.

Singapore has long been a very strong influence in my creativity and I use many of your spices and herbs to create many dishes, including a crab and coconut or ravioli of exotic fruit which I will be serving at this year’s summit on Wednesday 25th April.

 2

What is your favourite home-cooked meal for the family?
When I return to my home in France, my 95-year-old mum, the formidable Maman Blanc, knows exactly what I love.

There will be crudités which are grated vegetables from the garden with different dressings; a beautiful plump, roasted farm chicken with its own juices; garlic sautéed potatoes; and of course, Comté cheese. To round up the meal is my all-time favourite île flottante, a dessert of soaked biscuits in kirsch syrup topped with vanilla cream, poached meringue, and threaded crackling caramel.

What’s currently your most exciting new dish or ingredient and why?
We are currently developing a number of dishes. The morels which I mentioned earlier is one that we’re excited about. We’re also working on a study of different cured cuts of salmon with different herbs which will provide a colourful, fresh, spring palette as well as different flavours. We are also revisiting my former café crème dessert to make it lighter.

What’s the one ingredient and one kitchen tool you must have in your pantry?
I am a Frenchman, so garlic of course! But I could easily think of another 60 ingredients such as the best extra virgin olive oil, French mustard, spices, dried pulses, and many more.

What is one thing about you that no one knows about?
I couldn’t possibly say! It would spoil it… but perhaps, something that people don’t usually know is that I have an honorary OBE, given by Her Majesty The Queen, from the French Government, the Legion d’Honneur, which is highest French order of merit. Essentially, I am a Knight without a white horse! It is very rare to be awarded both, but I’m a very privileged and grateful man… oh, and I love dark chocolate KitKats. Don’t tell too many people!

Get your tickets today to catch Chef Raymond Blanc as whips up a legendary lavish meal for diners at the Grand Hyatt. Don’t miss the chance to catch one of the world’s most respected chefs in action!

 

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Interviews Singapore Singapore

In The Pantry: Chef Jack Allibone of Bayswater Kitchen

Plucked from London to helm Bayswater Kitchen in sunnyside Singapore, up-and-coming Chef Jack Allibone’s warm nature seems to fit right in. From his food to his hospitality, Chef Jack injects sincerity and honesty in everything he creates.

We sat down with the blue-eyed British lad for a quick chat to find out how he went from wanting to be a magician to ending up in the kitchen.

 

What’s your favourite kitchen tool and why?

It’s this Japanese knife given to me 8 years ago as a Christmas present – can’t live without it, really.

What’s an ingredient that you think is underrated?

Anchovies, the salted ones in brine. They’re love to use as a dressing or you can make mayonnaise with them, serve them with lamb, chicken, or even fish. Basically everything! It has a nice umami, salty, fishy flavour that’s a lovely addition to dishes.

What’s a dish that you think everyone should know how to make?

An English roast dinner. You’ve got to roast the whole joint of meat, you’ve got 5 to 6 different types of vegetables ready all at the same time. There’s a lot of time-planning involved and it’s just really homely.

What’s the one ingredient that you must have in your pantry?

Salt. It’s the heart of everything.

The best city or country for food is…

I’d say Italy, mainly because they have such great produce there. I’ve been there a few times – to Modena, Bologna, and Rome – and they generally have really good, really simple food that are all about the ingredients. Parma ham, bolognese… yeah. [laughs]

Your favourite thing to eat in your home country is…

Sunday Roast. You should try it, it’s great!

What’s the worst cooking crime you’ve committed?

Oh I do have a story but it’s not something else I’ve done, it’s something someone else did: in the first restaurant I worked in, a customer sent a steak back twice. The guy on the grill, he just took the steak and threw it onto the deep fryer, muttered something under his breath, put it back on the same plate, and sent it out.

Name a chef whom you look up to.

It’s with this last head chef that I worked for called Gary Foulkes. I worked with him twice at two different restaurants. He just runs the kitchen very well, great palate, great technical cook as well.

Jack Allibone_2

An interesting fact about yourself?

When I was a kid, I’d wanted to be a magician. [laughs] But I ended up being a chef.

David Blaine was around at the time and I thought, “Yeah, well, I could do that!” But maybe not. [laughs]

Your fondest food memory is…?

Cooking with my nan when I was a kid. She was a really good cook – taught me how to bone a chicken and how to make pastry and stuff. She’s the one who got me into cooking.

If you could have one last meal, what would it be?

Probably a lasagne.

 

Much like Chef Jack’s welcoming and laid-back nature, Bayswater Kitchen is where you can leave your worries at the door and unwind during your meal. The seafood here is as fresh as they come, so dive in with your hands if you really want to get up close and personal with your seafood – we promise, Chef Jack won’t hold it against you.

Find it at 2 Keppel Bay Vista, Singapore 098382.
Earn 2X Chope-Dollars with code TASTYBLOG.

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Bangkok Interviews

MUME’s Richie Lin On Unstable Suppliers, Sustainability, and 3 Words to Live By

Richie-Lin

The conversation about sustainability in the F&B industry has been gaining buzz in Asia for some time now, with chefs getting ‘woke’ – as current-day lingo goes – to food waste, farming, and endemic(native) ingredients. Riding this wave is Bangkok’s {Re} Food Forum. A 2-day symposium, held on 19-20 March 2018, where 40 of the food industry’s greatest gather to spread the word about sustainability via masterclasses, thought-provoking discussions, and incredible dinners.

The lineup of names is truly star-studded, think Magnus Nilsson of Fäviken (you might recognise him from Chef’s Table), Thitid “Ton” Tassanakajohn of Le Du, and Richie Lin of MUME. Ranked #43 on Asia’s 50 Best Restaurants for 2017, MUME’s style of liberal yet thoughtful cooking plus Lin’s mastery of the skills – honed from his time at the renowned Quay in Sydney and Noma in Copenhagen – leave us constantly impressed, so when he sat down to share his thoughts on the sustainability movement, obviously, we listened!

 

MUME food

On the significance of {Re}

[perfectpullquote align=”left” bordertop=”false” cite=”” link=”” color=”” class=”” size=”22″]The fact that {Re} has come into existence is meaningful enough.[/perfectpullquote]

MUME started using local ingredients, organic, and sustainable products, because we wanted to take part and contribute to the awareness of social responsibility. With regard to {Re}…they try to create a platform for people who actually care about and would practice the topics concerned here. It doesn’t really matter what topic it is, whether food waste, local produce or diversity of indigenous ingredients. The fact that {Re} has come into existence is meaningful enough.

On his journey into endemic ingredients

Most of the restaurants that I have worked in all embraced endemic. Quay uses almost 100% Australian ingredients, and promotes natural farming by working with a lot of different farms, and they’ve even started to grow forgotten vegetables and crops. Noma is obviously another [sic] frontier. With Nur (a restaurant in Hong Kong touting local, seasonal and organic vegetables where Lin worked before opening MUME, now closed), we wanted to bring over the idea to Asia. So in almost all my career, I believe in this type of cooking. It’s just a natural thing for us, and the style of cooking evolves by what you believe in.

 

MUME food 1

On the farmers MUME work with to practise cooking sustainability

Even before we started the restaurant, I worked with a couple of farmers already. Tomo Lin（林中智）is probably the one that is more well-known. He not only grows organic crops, but also does sustainable, natural farming. When I was working at Nur, I came to Taiwan to source ingredients. I visited Tomo’s farm and we became friends since then. At that time, in 2014, he wasn’t supplying to any fine dining restaurants, and I’m probably the first one to persuade him to do so. Because I appreciated what he was doing, and I felt like he should be selling to restaurants.

[perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=”22″]We choose to work with small farmers because usually they are the ones willing to do things differently and care more about the environment.[/perfectpullquote]

So I asked him if he was willing to work with me, and I gave him a lot of reference on what fine dining looks like: edible flowers, shoots, etc.. He was very interested. We work with many other farmers. The problem with Taiwan’s farming is that they are all very small scale, and they grow limited items. We choose to work with small farmers because usually they are the ones willing to do things differently and care more about the environment.

We employ a guy, I-shan Wang, to take care of sourcing. We put a lot of effort in finding great ingredients that can be served simply. This is better than needing to work mediocre ingredients.

 

MUME food 2

On begging farmers for new things he wants but Taiwan doesn’t have

Yes, we are constantly doing that. Before we opened, believe it or not, no one was selling edible flowers. There were edible flowers- the farmers just didn’t know people wanted it.

To be honest, a couple of restaurants is not going to make much of a change. We try to set an example; bring awareness to the general public.

Now we’re trying to find indigenous produce, like the Taiwanese quinoa we are using. Indigenous quinoa is very special for me. I always associate quinoa with South America. It strikes me that Taiwan has our own quinoa with very good quality. But I can’t just serve it in a salad. Rather than creating a simple dish, I want to make it interesting. So I tell a story that, inspired by my trip to Mexico, I research the method of making masa dough, and I make tortillas out of Taiwanese quinoa. We know how to make the produce more appealing to the public.

We also try to be more diverse on the diet. If everyone eats just one thing, then everyone grows just one thing. In the long term, it’s not good for the soil. You need rotation to sustain the land. But the problem is, if the farmers rotate the crops, they cannot sell. So they grow the same crops for the whole year, because they can always sell it. If we’re willing to change our diet, they will be willing to grow more diverse crops.

 

MUME food 3

On suppliers and anticipating instability

We have to be flexible. The weather is changing every year. Last year was the hottest in 20 years in Taiwan. I was at Tomo’s farm two weeks ago and it was 30 degrees. Everything died. Now it should be winter, but this year barely had autumn, which means there may not be winter vegetables. We can still find summer crops available, like mangoes. That’s weird.

We design dishes with flexibility in mind. Say I’m making a salad, because there are 30 ingredients, I can use whatever available to make that dish. Protein is more stable. Regarding vegetables and fruits, we can adapt and change by weekly basis or daily basis. We can always just take out one thing, or even if I can’t get anything, we just take that dish off the menu.

 

[perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=”22″]We also try to be more diverse on the diet. If everyone eats just one thing, then everyone grows just one thing. In the long term, it’s not good for the soil. You need rotation to sustain the land. But the problem is, if the farmers rotate the crops, they cannot sell. So they grow the same crops for the whole year, because they can always sell it. If we’re willing to change our diet, they will be willing to grow more diverse crops.[/perfectpullquote]

 

On food waste and leftover experiments

Every restaurant has its own way to deal [sic] with food waste. For us, we try to use whole vegetables and whole animals. If I have a fish, we try to use the whole fish, even the fish bone. If we use a carrot, we also use the top and try to serve everything. We use the skin, the tail. Leftovers will be used in staff meal.

We [also] make our own ricotta. We hang it and we have a lot of whey. We use that whey to season stuff. Usually people just throw that away. But we see the possibility, and we incorporate the acidity into the dishes.

 

MUME food 4

On the potential of Taiwan’s F&B community & sustainability

I think Taiwan has a lot of potential, and Taiwan should put focus on the environmental issues. We have the agriculture, the land, and the climate. We have everything that can move toward a positive direction. Still, more than 50% of food in Taiwan is imported. It’s normal for people to purchase imported produce, and a lot of people see imported produce [as] superior [to] local produce. So there’s still a lot to do.

The only restaurant I know trying is Shoun Ryugin. I give the chef, Hieda Ryohei, a lot of respect. He’s really trying hard to showcase Taiwanese ingredients.

It’s not just about the F&B community. We need diners to support as well. Local ingredients are expensive, and not stable. First, restaurants need to be able to charge more, and have the diners accept it. Second, to be fully dedicated to using local produce takes a lot of effort in sourcing, and it’s difficult to maintain.

 

[perfectpullquote align=”right” bordertop=”false” cite=”” link=”” color=”” class=”” size=”22″]…we are the ones who have the ability start taking actions.[/perfectpullquote]

On who is more important: the producer, the chef, or the customer

I think the customer is definitely the most important; they are the demand. [But] you can’t change the supply if no one wants it. It doesn’t matter how hard I persuade the farmer, if he can’t make a living, he won’t do it. [And as chefs,] we are the ones who have the ability start taking actions.

 

MUME team

On the message he has for those who want to be chefs

Integrity. Work with the people you believe in. Bear in mind what you do would have an impact on the environment.

On 3 words to live by

  1. Fearless. Don’t be afraid to try, to fail.
  2. Integrity
  3. Love. Be able to cook with love. If you think about the whole idea you want to be a cook, it’s not just a job, it’s a passion, it’s a career, otherwise you won’t be successful. It’s love for the profession you do. You have to cook with love, just as you cook for your family.
Categories
Interviews Singapore

In The Pantry: Chef Wells & Chef Joeri of Blackwattle

Speaking with us from their handsome restaurant Blackwattle, Chef Wells and Chef Joeri open up about kitchen horror stories, what their last meals would be, and what it means to open up their very first restaurant in Singapore.

Chef Wells shuffles between Singapore and Australia while Chef Joeri you’re permanently stationed in Singapore. How would you say your chemistry with one another is like?
W: Well I wouldn’t be have Joeri down here working with me if our chemistry isn’t good! We worked closely together since September 2015 at Automata, and prior to that we worked together at Momofuku.
J: It’s come to a point where Clayton says “I need a thingy!” and I go “Here’s a spatula, chef!” (laughs) It all works.

What were your proudest moments as a chef?
J: I’d say opening Automata with Clayton was my moment and having Blackwattle – doing what we’ve always wanted to do and cooking what we want to eat, and being so well-received.
W: It is a really good feeling, doing something we love. People come to me and say “I can’t believe you opened a restaurant in another country!” and it never really hit me until I stop to think about it, and it’s like: “That’s pretty cool!”

If you could give a personality/personalities to the dishes served at Blackwattle, how would you describe them?
W: If there was someone with a split personality, that might be it! (laughs)
J: I would say like James Morrison.

If you could have a last meal, what would it be?
W: Good sushi -some really good sushi from Sushi Ya in Ginza, Tokyo.
J: Mine would be a good warm bowl of ramen; the one from Afuri in Tokyo – their Yuzu Ramen is the way to go. And a light last meal, too! (laughs)

What’s your favourite kitchen tool & why?
J: This may sound cheesy, but a good sharp knife makes a big difference.
W: A good blender. It’s the best tool, in my opinion. It’s just a necessity in the kitchen.


Chef Wells & Chef Joeri

The one ingredient you must have in your pantry is…?
J: It’s Tamari (editor’s note: naturally fermented soy sauce) for me.
W: Konbu. I have a thing for seaweed – everyone knows this. It’s even in my desserts!

What’s the one dish you crave for during days when you don’t feel like cooking?
J: Char kuey teow. I love char kuey teow.
W: I’m all for a good ol’ roasted chicken sandwich.

Any kitchen horror stories to share?
J: Ahh, yes – it’s all unicorns and rainbows in the kitchen. (laughs) There was once a chef who sliced his finger in half in a slicer, and he just taped it up and continued his duties. Never went to the hospital!
W: There was this guy in London who had burnt himself so badly, his skin just peeled off completely… are you sure you want to hear more? Kitchen horror stories are horrific.

What’s the best city or country for food?
J & W: We can both answer this: Tokyo, Japan. (laughs)

What’s the one restaurant you would go back to again and again?
J: If we’re talking about Singapore it would be at Burnt Ends; if comparing on a global scale, I’d say Septime in Paris, France.
W: Totally agree with Burnt Ends in Singapore (I was just there last night)! If worldwide, hands down I’d return to Ester Restaurant in Sydney. It’s really near Automata and every time I go there, I swear it just gets better, and better, and better.

How do you like your eggs cooked?
W: Scrambled, with curry powder.
J: (laughs) I knew you were going to say that! I like mine as an omelette.

What do you think the next food trend in Singapore would be?
J: I think everyone just tries to do their own thing. There are no ‘food trends’ per se.
W: I don’t think about food trends. Food trends have a shelf life, so we don’t follow them because much like all ‘trends’, it dies. If anything, I believe that things will go back to classic French cooking.

 

We were floored by how minimalistic yet flavourful the dishes at Blackwattle were: from decadent Grilled Black Angus Short Rib to an immaculate plate of Roasted Jerusalem Artichokes, be sure to check out what these lads whip up every week with their ever-evolving menu!

Find it at 97 Amoy Street, Singapore 069917
Book a table at Blackwattle and earn 2X Chope-Dollars with code TASTYBLOG.

 

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Categories
Features Interviews Others Singapore

In The Pantry: Chef Kazuma Ishikawa of Panko

We’ve rattled on about Panko and their affordable lunch sets plus kushi sticks, this time we’re settling for a tiny peek into the life of Panko’s Head Chef Kazuma Ishikawa. Read on for his favourite tool, the one ingredient he can’t live without, and more!

 

Interesting fact about yourself: I come from a family with over 100 years of history as sushi chefs.

What would you be if you weren’t a chef: I’m not sure. Probably a sushi restaurateur like my family.

That’s still a chef, though? : Oh, right. laughs I can’t think of anything else though.

One ingredient you can’t live without: Fresh wasabi.

What’s a favourite tool of yours: My Japanese knife. I’ve had it for years and years.

Where did you work previously: After I first graduated from cooking school, I worked in a sushi restaurant in Nagoya for 12 years. Then I went overseas to Amsterdam and worked in Hotel Okura for 3 years. After that, I came to Singapore and worked under Chef Hide Yamamoto. That was the last restaurant before Panko.

Why did you switch from sushi to kushikatsu: I wanted to try something new. Have a fresh experience.

And there you have it, a sneak peek into the man behind the kitchen at Panko! Panko, as previously mentioned, is a kushikatsu restaurant under Unlisted that aims to serve the freshest kushi-sticks at affordable prices. It is, in fact, Unlisted Collection’s current lowest price point restaurant, offering kushi lunch sets at $17++. In addition, as you can tell, Chef Ishikawa is also no slouch at sushi, so do try their don sets!

Find it at 33 Arab Street, Singapore (199732)
Book a table at Panko and earn 2X Chope-Dollars with code TASTYBLOG.

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Categories
Interviews Singapore

In The Pantry: Chef Harry Cummins of Paris Popup

Following our exceptional Parisian village experience at Open Farm Community last week, we managed to catch Chef Harry Cummins of Paris Popup for a quick chat as he lets us rummage through his pantry and discover the person behind the kitchen.


The one ingredient that’s always in your pantry is…
Fleur de sel de Camargue and Vinegar.

One food trend you think is underrated?
Steaming.

What’s your favourite kitchen tool and why?
Metal pique for testing when meats, vegetables, and fish are cooked.

That one unforgettable meal you still think about today is…
My first meal at Noma in 2010.

Chef Harry Cummins @ OFC
What’s one cooking myth you wish everyone would stop believing?
That being a chef is an easy, glamorous life – it’s not and it has never been. It’s a lot of hard work and back-breaking hours; if you’re not 100% passionate then it’s best to stick to your day job.

The best city or country for food is…
Paris, Montréal, and Japan.

Fine-dining or street food?
Definitely street food. I find that it is always the best way to get close to the folks on the ground and their cultures.

A dish you crave during days where you don’t feel like cooking?
Beef Stew

An interesting fact about yourself would be…?
My middle name is Ziggy and my parents were punks.

If you weren’t a chef, what would you be?
A painter.

Do you have a kitchen horror story to share?
Too many! I was once shouted at for leaving a piece of cling film on a foie gras terrine.

Catch Chef Harry and the award-winning culinary collective Paris Popup at their three-week takeover “Kampong French” at Open Farm Community from now until 3rd December 2017. Serving an all-day dining menu and “feed me” menu for lunch and dinner daily, diners can look forward to exclusively curated plates that bring out the best and brightest flavours of this season’s produce.

Find it at 130E Minden Road, Singapore 248819.
Book a table at Open Farm Community and earn 2X Chope-Dollars with the code TASTYBLOG.

 

Categories
Features Interviews

In The Pantry: Chef Mok from Shang Palace

An imagination that dreams up buns masquerading as mushrooms yet finds comfort in the humble Hong Kong milk tea. Youthful features that surprise you once you find out about his full-grown children. We sit down for a round of quick-fire questions with the man of many subtle contradictions, Chef Mok Kit Keung — a trailblazer in Michelin-starred Chinese cuisine and newly appointed executive Chinese chef at Shang Palace, Shangri-La Singapore — to talk about his favourite restaurant in the world, which sauce holds his heart, and more.

What’s one ingredient you can’t live without?
For me, sauces are the most important in the kitchen, whether it’s XO sauce or sweet and sour sauce. But if I had to choose just one, I’d say oyster sauce is an absolute must.

What’s your favourite kitchen tool and why?
Spatula for stir-frying.

What’s an ingredient you think is underrated?
None. If people are raving about it, there must be something good there.

What’s a dish everyone should know how to make?
Fried rice. I believe that Chinese people need to know to make fried rice. In fact, I almost always eat rice for all three meals.

What’s your favourite restaurant in the world?
Shang Palace! [laugh] But if I had to choose, it would be L’Abeille or La Bauhinia at Shangri-La Paris.

What’s the best city or country for food?
Hong Kong, hands down.

What’s your favourite thing to eat in your home country?
Seafood! It’s always fresh–live–in Hong Kong.

What’s your comfort food?
Dim Sum and Hong Kong Milk Tea.

From a luxurious Baked Sea Cucumber and Foie Gras to the satisfying Oven-Baked Cod Fillet or an intricately crafted dim sum spread, savour Chef Mok’s culinary ingenuity when you dine at Shang Palace!

Find it at Shangri-La Hotel Singapore, 22 Orange Grove Road, Singapore 258350.
Book a table at Shang Palace and earn 2X Chope-Dollars with code TASTYBLOG.

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Categories
Features Interviews

A Chat With Gastronomical Genius, Chef Chris Salans

This week, we’ll be delving into the brain of the genius behind Bali restaurants Mozaic and Spice — Chef Chris Salans! Chris truly embodies what it means to be an inventive and dynamic chef. Specializing in traditional Indonesian dishes with a twist, Chris utilizes Western cooking techniques to personalize his creations. From only the finest seasonal ingredients to flawless execution and presentation, Chris makes sure to serve up perfection on a plate every time. Read on for our chat with this easygoing yet insightful master chef!

9D1A3912

What is your favourite cuisine of all time?

That’s impossible to answer because I am an eater. All cuisines are amazing to me! Throughout my travels across the five continents, there has always something that blew my mind.

 If you could open a restaurant anywhere in the world with no budget, where would it be and what kind of restaurant would it be?

It would be in Bali and it would be called ‘Mozaic’.  FYI, I am already living my dream! 

Do you prefer sweet or savoury food?

I have a sweet tooth for sure!

What’s the one food item you cannot stand eating?

Honestly, I haven’t tried it all. From what I have dared to have a taste of, intestines were not my cup of tea.

In your opinion, what is the best fusion food?

As we all know, ‘fusion’ has pretty much been synonymous with ‘confusion’ for a long time. I don’t believe that’s always true. The best fusion I have had is at my gastrobar, Spice – for me it is the perfect fusion of comfort food and Indonesian flavors.  Believe it or not, the concept is so addictive that even though I do food tastings twice a week, I still bring my family back for more on my day off.

What’s the weirdest food you enjoy eating that nobody else likes?

I have never eaten anything that nobody else likes.  I don’t think that exists.  There is always going to be someone else who likes it, otherwise where would I be able to find it?

Who’s the best chef you’ve ever known or taken inspiration from?

The best chef I have known is quite possibly Joel Robuchon.  The chef I have taken the most inspiration from in my career would be the one and only David Bouley of NYC.

What was the very first dish you presented a customer with, and how did it turn out?

The very first dish in my career? I cant quite recall but what I do remember is that in the very beginning, I used an amalgamation of all the dishes I had ever learned to compose my first menu.  This was a sure-fire way to make sure everyone liked my first dish!  It was only after that, with time, that I developed my own recipes and style of cuisine.

What was it like working on Iron Chef alongside Chefs Sezai & Maxi?

We actually never saw each other on set! Each Iron Chef came and filmed their own episode independently.  Even so, I have made good friends out of both Sezai and Maxi. They are great guys as well as great chefs and I am grateful to have had the opportunity to collaborate with them on Iron Chef. 

Spice Table

Perfectly plated platters at Spice

Find Spice by Chris Salans (Sanur) at Jalan Danau Tamblingan No. 140, Sanur, Bali 80228
Book a table at Spice and earn 2X Chope-Dollars with the code TASTYBLOG

Find Spice by Chris Salans (Seminyak) at Jalan Batu Belig No.7, Kerobokan, Seminyak, Bali 80361
Book a table at Spice and earn 2X Chope-Dollars with the code TASTYBLOG

Find Spice by Chris Salans (Ubud) at Jalan Raya Ubud No. 23, Ubud, Bali 80571
Book a table at Spice and earn 2X Chope-Dollars with the code TASTYBLOG

Find Mozaic at Jl. Raya Sanggingan, Ubud, Gianyar, Bali 80571
Click here for more info on Mozaic

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