Losing 3kg in 10 Days

Yeah, I just did that and didn't starve myself - I even had a full dinner at CUT by Wolfgang Puck on day 7 (french fries, wagyu steak, creamed spinach, bread, etc), and had two flights within the week.  Granted, I had gained 10kg since November, so the first 3kg is the easy part.  More on this later.  I just wanted to pat myself on the back, because I worked my ass off and am pushing through a flu.

Burnt (movie): Two Thumbs Down

Burnt couldn't be a more apt title for this movie.

Food, kitchen stories, and Bradley Cooper.  It sounds like the perfect recipe for two food writers to indulge in.

Let's talk about food porn, because really, that's half the juice of a restaurant movie. You hear the sizzle from the pan, you see the slice of freshly baked bread, glistening beef marbling, bright artichokes... Things that make you salivate in your movie seat. You can practically taste it. In the movie, Chef Adam Jones says he wanted to make diners stop and orgasm in their mouths.

But in Burnt, the dishes are redundant and are way too focused on the chef's halibut and steak dish that looks like it's from hotel fine dining circa 1990.  Not salivating nor admiring here.

The scenes were amateur, as if this was written with no real research and shitty character development.  Chefs in the trade do have meltdowns, and they can rage when their team isn't working up to snuff. In Burnt, however, it's not clear why Adam just walks into the kitchen flipping out at ... what exactly?  Unfortunately, his character development isn't particularly deep, so the viewer doesn't get a sense of empathy or deeper connection to his impression of Gordon Ramsay on Hell's Kitchen.

What was in this world-changing sauce that Sienna made?  Really - is that little cut of presenting a pan all you're going to give us?

I had it when the maitre'd had to explain to his professional front of house staff what the Michelin guide was.  You're telling me that polished waitstaff in an ultra fine dining restaurant IN FRANCE have never heard of this "Michelin Guide"?

Perhaps my companion and I were being too critical of the movie, as some of the other viewers who left the movie were quite satisfied with the course.  But in an age where kitchen life has become more mainstream in mass media, the team behind Burnt could have done a little bit more research on what actually goes on.

It's Been Done Before

It can be a struggle to push forward when there are skeptics, naysayers, and expressive in-the-box thinkers.  Sometimes it's by critical people who suffer from schadenfreude; often times it's by loved ones whose criticisms stem from concern. However, if "But it's been done before," is enough to deter you from pursuing a creative or entrepreneurial endeavor, you should just go back to your 9-5 job. It's been done before, but not by me.

I've been wrapped up with a full commitment to work lately. I've been stressed, excited, frustrated, happy all at the same time with the journey, and I love the process.

First day off a Juice Cleanse: Peking Duck

After a 5 hour photoshoot all morning, I finally get to have my first solid meal since Sunday (5-day juice cleanse) with Tunglok Xihe Peking Duck! Even better, I got to have it with exceptionally fun company who were so kind as to be nice about the wild new hair I didn't choose (for the shoot this morning).

Tunglok A-Class: Victoria Cheng, Paul Foster, Darius Chia, Annabel Tan

Known as the "wagyu of duck", the famed London duck from Ireland's Silver Hill Farm is served at TungLok XiHe Peking Duck, the first in Singapore to be served traditional Peking style. The special breed of duck is unique to this farm, a hybrid of two types of duck that are specially bred for their density and porous skin–which allows better absorption of the marinade when it comes time to prep, making for the ultimate succulence and flavour for Peking duck. The London duck are of the highest standard in the world. They are fed on a diet of soy and wheat, which prevents the resulting meat from having strong odors and tasting excessively gamey.

TungLok XiHé Peking Duck (two locations)

https://www.facebook.com/TungLokGroup

The Grandstand 200 Turf Club Road, #01-23/26 Singapore 287994
Tel: +65 6466 3363  

Orchard Central 181 Orchard Road, #07-07/09 Singapore 238896 

Tel: +65 6736 0006

[Part 2] 5-Day Juice Cleanse Mid-Mark Commentary

Juice Cleanse Experiment courtesy of Antidote.SG

Days 1-2

The [Intermediate Juice Cleanse] is a nice balance between fruit juices, green juices, and a nutmilk. The beginner is mostly fruit juices, while the advanced is mostly green juices.

6 bottles a day for 5 days:
To start the day, bottles 1 and 2 are the only green colored juices in the pack.  They each have some fruit in it, so they are unexpectedly refreshing and palatable. The anti-inflammation and hydrating properties of the juices have been a great way to begin the morning.

But mostly, I get through those as quickly as I can in anticipation of bottle 3. I love ABC juice in general (apple, beetroot, carrot), but Antidote's Angel Falls is especially delicious.  Each ingredient is added for its health properties, but I've found the addition of coconut oil adds a silky texture to the juice, while the rosemary keeps the 500ml of juice interesting with its herbal dimension. Absolutely love this juice, it's the only bottle I finish without a problem.

That's not to say that the next three juices aren't good. Victoria Falls was my favorite juice until Angel Falls came along. I've actually posted about it before on instagram when I was diving in Bali.

The Atlantic, bottle 5, was new to me out of the Antidote range. Packed full of natural sugars from apple and pineapple, by day 2, it almost felt wonderfully sinful to drink. I felt like I should be drinking this out of a cocktail glass with a little umbrella. My friend, Adam Tun-Aung, who was giving me looks of disgust about "juice cleansing," tried a bit of this from my bottle... and then a bit more... and a bit more.  The juice is delightful.

Speaking of sinfully good, the final concoction of each day ends with this:

You know the Chinese black sesame soup dessert? Or tang yuan, the sticky rice balls filled with black sesame goodness? It reminds me of that, except in a milky bottled version, and organic. This is another bottle I have no trouble swigging through.

Notes about the cleanse:

Issues I had:

• I started this cleanse the day after a big night out for a friend's birthday (read: alcohol). Don't do this, folks. I was thinking about bacon, egg, and cheese sammiches all day on day 1.
• Each bottle is 500ml (2 cups), there were many times I had trouble finishing everything. They're filled with cold-pressed juices and are surprisingly filling. I drink a lot of water everyday normally, but I found I was simply too full to fill myself with additional water as I constantly do normally.
• Being on a bottle all hours of the day, I needed access to bathrooms for what feels like every 30 mins. But thankfully, bowel movements weren't wrecking havoc (popular belief is that explosive diarrhea is part of the juice cleanse - it's not! phew!).
• However, my stomach constantly made loud churning noises. Supremely awkward when I'm in a quiet room next to someone. I'm not sure why the noise, since I wasn't really hungry.
• I wasn't hungry, but I missed having something to chew on. 
• I had to turn down a lot of social meal-time gatherings, since I have crappy discipline around good food and good company. Same for needing to change my gym time, when I go for high-intensity classes with friends.  Didn't want to faint or expend excessive energy.

Good issues I had:

• So when I was craving something to chew on, on day 2, I munched on 2 big leafy lettuce leaves. It turned out to be very satiating, ha. Due to the liquid cleanse, I suppose any tangible food feels plenty. I had 2 egg whites one afternoon (it wasn't on the list of approved foods, but I did so anyway hehehe) and it kept me full for hours.
• Convenience. I didn't have to think about what to eat, where to eat, what to buy. It saved me a lot of time and energy that I instead spent on work and hobbies.
• I discovered yoga isn't as boring as I thought.
• A combination of juice cleanse + strength training at Lifestyle Fitness = lean. I already saw some positive slimming changes in my body a little past day 2. (Granted, I lose and gain weight really easily. I happened to start this cleanse when I gained a lot of weight recently)
• I usually need minimum 3 shots of coffee a day, now just one cuppa joe carries me through the whole day.

Also to note, I have continued supplementing my diet with Swisse Vitamins (alternating between Women's Multivitamins, Hair+Nails, and Immunity). I've been taking them the past few months since seeing their positive effects and don't want to halt that at the moment. I don't know if that is overkill, I'm not a nutritionist, but I feel fine. My pee is also all sorts of bright colors now.

Experiment: 5-day Juice Cleanse with Antidote and Lifestyle Fitness

Antidote.sg's 5-day Juice Cleanse

Day 0 - Preparing for the cleanse
Just received my first 3 days worth of juices for an Intermediate level 5-day cleanse, accompanied by a Cleanse Guide. Basic instructions: Drink our juices in the order 1, 2, 3, 4, 5, 6 every 2-4 hours for the duration of your programme.

It advises to do things like

• Hydrate with lemon water
• Sip herbal tea
• Plenty of rest
• Brush your skin every morning to help blood circulation, stimulate lymphatic system, and remove dead skin
• Light exercises
• Go for a massage

Massage? No problemo.
And to avoid these foods (more of a problem):

• Gluten
• Dairy
• Soft Drinks
• Alcohol
• Refined Carbohydrates (white rice, white bread, pastas, etc)
• Meat
• Trans and Saturated Fats (fried foods)

If I get HANGRY during the journey, I'm allowed to eat broccoli, cucumber, apple, raw nuts, avocado, strawberries, low sodium vegetable broth, and I can drink black coffee.  Thank goodness for the coffee allowance.

I'll be avoiding high intensity workouts during the week, so I don't faint! Instead, I'll be working on a specialized low intensity program on the Vibrogym at Lifestyle Fitness with Alvin Tan, which has proven to be extremely effective in leaning me out in the past. (read more on that here)

[Video] Gastronommy TV: Diageo World Class Finalist 2015 Steve Leong

Have you ever heard of a chicken rice cocktail? Victoria Cheng interviews Diageo World Class 2015 Singapore Finalist Steve Leong (Tess Bar & Kitchen) about his preparations for the World Class global finals in Cape Town this August-September 2015.

Click to view the video here

Read more about Steve Leong in this interview with Büro24/7 Singapore: http://www.buro247.sg/lifestyle/insiders/interview-with-steve-leong-winner-of-diageo-world.html

Read more about Victoria Cheng in this interview with Büro24/7 Singapore:
http://www.buro247.sg/lifestyle/insiders/friends-of-buro-sg50-interview-with-victoria-cheng.html

Shoot location:
Tess Bar & Kitchen
38 Seah Street, Singapore
Tel: +65 6337 7355

Special Thanks to Production: MLC Productions Martin Yeoh, Alvin, and Siti.

[PRESS] Friends of Büro24/7: SG50 interview with Victoria Cheng

Thanks for the Singapore Birthday interview, Büro24/7! 

See the full interview here: http://www.buro247.sg/lifestyle/insiders/friends-of-buro-sg50-interview-with-victoria-cheng.html

Excerpt:

The most underrated thing about Singapore is... how studious everyone is. Nowhere else in the world have I seen cafes with signs by the cashier notifying students not to study there during peak hours.

In 10 years time, I would like to see Singapore... living in a biospheric dome with technology you'd see in Disney's Tomorrowland. I expect nothing less, Singapore!

Singapore is uniquely... not obese despite its supper culture with high cholesterol dishes that are all greased up and deliciously full of lard.

VC Travels Perth: Vlog 8 Days in 8 Minutes

Spent 8 days in Perth, thanks to Ryan & Sylvia.  It was my first time in Western Australia, and my first time using Snapchat... I documented the trip on Snapchat and compiled it all into one video for memory's sake. Now that I'm back in Asia with proper wifi/data/phone and general communication, let me share what happened... (we had some wifi issues while we were in Perth)

Sylvia & Ryan

Stuck in one house for eight days in the middle of winter in Perth is a serious test of friendship, and I'd like to think we all passed.

We were there to film an upcoming video on Night Owl Cinematics (along with Anna, Aylna, Joanna, Bryant and NOC's hosts: Airbnb, Kat & Michael, and Phryne).

VC Travels Perth: 8 Days in 8 Minutes
Featuring: (instagram handles)@nightowlcinematics @sylsylnoc @aylna @joannalhs @anna_en @bryantlyh @phrynephotofc @mhossen @veganburg and Dan Khoo's cheese.

Places visited:
Perth Australia
Lucky Chan's
Fremantle (Freo)
Fremantle Market
Little Creatures
Cicerello's
The Tuck Shop
Swan Valley
Feral Brewery
The Cheese Barrel
House of Honey
Houghton Winery
Whistler's Chocolate Co.
Mandoon Estate & Homestead Brewery
Habour Town Outlet Shopping
Old Faithful Bar & BBQ
Blue Boat Shed (Mounts Bay Road)
Cottesloe Beach
Wolf Lane
Grill'd Healthy Burgers
Max & Sons Coffee
140 Perth

Infinite beauty in anything

I love everything about this scene, from the card trick (which was a real performance by Rachel Weisz), the script, the acting, and the camerawork.

Bloom: Do you feel cheated?
Penelope Stamp: The trick to not feeling cheated is to learn how to cheat.
This was a story about a girl who could find infinite beauty in anything, any little thing, and even love the person she was trapped with. And i told myself this story until it became true. Now, did doing this help me escape a wasted life? Or did it blind me so I didn't want to escape it? I don't know, but either way I was the one telling my own story...

[Giveaway] Tickets to Epicurean Market at Marina Bay Sands

Epicurean Market is back for its 3rd annual food festival at Marina Bay Sands! It is three palate-pleasing days that include master classes led by Celebrity Chefs and award-winning bartenders, a fresh produce and seafood Farmer’s Market, a massive Wine Zone for you to sample your way through the world’s cellars, a pumping After Party on Friday and Saturday nights, and so much more.

GIVEAWAY: Gastronommy has TEN (five pairs) Epicurean Market tickets to give away. It is worth S$28 for the 3-Day Pass + Entry to After Party. You also win a pair of complimentary Schott Zwiesel red wine glasses (worth S$38). http://www.marinabaysands.com/epicurean-market.html

TO WIN: Name one of the many celebrity chefs who will be at Epicurean Market in the comments below, on Facebook, or on Instagram.

Contest deadline: 13 August 2015

TOP 5 THINGS TO DO AT EPICUREAN MARKET

1. With over 30 free masterclasses over the weekend, brush up on your culinary skills and pick up some tips from the gurus.

2. Epicurean Market has searched far and wide for the best gourmet ingredients - head to the Farmer's Market and buy from who Marina Bay Sands restaurants buy from -- and at lower prices than your grocery store!

3. Pair your picnic of signature dishes from award-winning restaurants with a bottle of wine from the Wine Walk - look out for great deals and add to your home collection.

4. Head to the Epicurean Bar for hourly tasting sessions and specially concocted cocktails by award-winning mixologists.

5. Stay on for the after dark and party with resident DJs from CÉ LA VI on Friday and Saturday night. Have a drink or two at the bar with our chefs and check out pop-up restaurants by OLA Cocina Del Mar, Bar-Roque Grill and Kimchi Korean Restaurant.


Event Date and Entry Times
14 Aug, 12pm to 1am
15 Aug, 11am to 1am
16 Aug, 11am to 9pm

Sands Expo® and Convention Centre, Hall D & E
Official event hashtag: #EpicureanMarket

Link: Epicurean Market Website

Epicurean Market Facebook

[Giveaway] Betty Crocker Gift Set

Hosted by Victoria Cheng, witness the unveiling of the Guinness World Record breaking of the World's Largest Cupcake Mosaic (30,000 cupcakes) on Saturday 1 Aug, at 4pm at Suntec Singapore Convention & Exhibition Centre, Concourse. In honor of the event, Betty Crocker is offering THREE exclusive Betty Crocker gift sets for Gastronommy readers.

This Saturday, 1 August 2015, come join me as I host a very special event at Suntec! Betty Crocker holds a special place in my childhood heart.  Coincidentally, even referenced the brand here on my story, "A little about me, how this all came to be..." One of the first things my toddler-self baked was the Betty Crocker brownies. It was really easy for my parents to introduce to me since it only required three items: water, eggs, vegetable oil. The best part was (and still is) licking the remaining chocolate batter off the spatula.

The older foodie me will always acknowledge that building a cupcake from scratch is another level, but I appreciate the brand for the nostalgia factor, and also how it revolutionized baking at home in the 1940s (more information below on that story).

GIVEAWAY
As part of the nation's 50th birthday, we will be attempting to set a Guinness World Record for "Largest Cupcake Mosaic" and this initiative will see people from all walks of life - regardless of whether they have baking experience - in a collaborative effort to give back to the community as the finished product will be distributed to partner beneficiaries and charities.

To help spread the message, Betty Crocker is offering THREE exclusive Betty Crocker gift sets for Gastronommy readers. Why use 10 ingredients to bake a cake when you only need 3 using Betty Crocker cake mix?

The gift set contains:

Betty Crocker Comp Buttermilk Pancake mix

Betty Crocker Brownie Family Fudge

Betty Crocker DBL Choc Chunk Cookie

Betty Crocker Cookie Chocolate Chip Mix

Betty Crocker Supermoist Devils Food Cake Mix

Betty Crocker Supermoist Yellow Cake Mix

Betty Crocker Blueberry Muffin mix

Betty Crocker Supermoist Cake Mix Red Velvet

TO WIN Write in the comments below, Facebook (here), or Instagram (here): Name the only 3 ingredients needed to bake your own premium cake/ cupcake using Betty Crocker cake mix?

Event: Betty Crocker World’s Largest Cupcake Mosaic for SG50
Drop by the event with your children and experience how easy it is to make a delicious cupcake with Betty Crocker cake mix!
Hosted by Victoria Cheng, witness the unveiling of the record on Saturday 1 Aug, at 4pm at Suntec Singapore Convention & Exhibition Centre, Concourse.

As part of Singapore's SG50 celebrations, Betty Crocker set out to break the Guinness World Record for Largest Cupcake Mosaic. The current record is for 21,164 cupcakes / 125 sq meters in El Salvador! We aim to make 30,000 cupcakes in 8 hours at Suntec Convention Centre, of which the mosaic will be unveiled at the Atrium at 3pm.

This is our way to present a gift that is made by Singaporeans - young, old, all religions and races - for Singaporeans to commemorate the country's 50th birthday by giving back to the community. Cupcakes from this record-breaking structure will be donated to charities in Singapore, including Food From the Heart.

Who is this Betty Crocker? Known as the First Lady of Food, 'she' was the second most recognized female name after the United States' First Lady Eleanor Roosevelt when the brand icon was first created. Betty Crocker is the leader in the baking category who revolutionized the process. Originally, the brand created an add-water only mix, but they realized that housewives still wanted more of a hand in the process. Thus, the three-step recipe was created.

Betty Crocker has singlehandedly changed baking in households since 1940s America, because of their easy signature 3-step process and delicious recipes for cakes and other desserts.

GIVEAWAY! Betty Crocker is offering THREE exclusive Betty Crocker gift sets for Gastronommy readers. TO WIN: Write in the comments below naming the only 3 ingredients needed to bake your own premium cake/cupcake using Betty Crocker cake mix? Hosted by Victoria Cheng, witness the unveiling of the Guinness World Record breaking of the World's Largest Cupcake Mosaic (approx 30,000 cupcakes baked in 8 hours) on Saturday 1 Aug, at 4pm at Suntec Singapore Convention & Exhibition Centre, Concourse. The gift set contains: Betty Crocker Buttermilk Pancake mix, Brownie Family Fudge, Double Chocolate Chunk Cookie, Cookie Chocolate Chip Mix, Supermoist Devils Food Cake Mix, Supermoist Yellow Cake Mix, Blueberry Muffin mix, Supermoist Cake Mix Red Velvet Detailed information on: www.gastronommy.com #gastronommygiveaway

A photo posted by the chubby ninja (@victoriacheng) on Jul 31, 2015 at 1:09am PDT

Images from BettyCrocker.com, see Recipes by Betty Crocker.
For any enquiries, please email BETTYCROCKERSG50@GMAIL.COM
How to get to Suntec? http://www.suntecsingapore.com

[Press] Tatler Singapore's Top 10 Instagrams to Follow

Thanks for including my instagram, Tatler!  See the article link here.

Top 10 Singapore based fashionistas to follow on Instagram 

If you are bored of having your instagram feed filled with the same kind of pictures, let us guide you through the top 10 rising fashion stars, right here on your very own shores. From TV hosts to budding fashion design stars, we have rounded up the top 10 Singapore based fashion stars, sure to brighten up your instagram feed in a flash.

Source: http://sg.asiatatler.com/fashion-beauty/fashion/top-10-singaporean-fashionista-s-to-follow-on-instagram

Diageo World Class Finalist 2014: Peter Chua

This was written last year, but I just noticed I never posted it on Gastronommy!

It’s that time of year again, when the results of the Diageo Reserve WORLD CLASS are in.

Cocktails have come full circle since the 1860s, birth of the modern cocktail bar. It lost its luster over the course of Prohibition and the 70s sugary disco drinks. But fast-forward to 2014: we are living in the cocktail renaissance, with the idea of the bartender being considered a profession once more. This resurgence respects tradition, yet we also see creative individuals reinventing the classics using modern technology to innovate and push the cocktail scene to new levels.

Celebrating this artisan cocktail culture is the World Class 50: The Definitive Drinking Guide, an online destination featuring some of the finest cocktails around the world made by the world's best bartenders (along with information on where you can try it). The guide was inspired by the Diageo Reserve WORLD CLASS, an outstanding global training program that focuses on the craft of the bartender, helping to build careers in the industry. The program culminates in an annual luxury landmark week where the Diageo Reserve WORLD CLASS Bartender of the Year is announced.

Talented bartenders participate annually in this highly anticipated industry event, going through vigorous regional heats and national finals (Diageo Reserve World Class), before representing their own country at the global final. And tiny as the country may be, Singapore has proudly been represented as a finalist* every single year.
*Finalists: Aubrey Sim (2009), Richard Gillam (2010), Aki Eguchi (2011), Aki Eguchi (2012), Zachary de Git (2013)

This 2014 sees Singapore’s first Singaporean finalist, Peter Chua of 28 Hong Kong Street. Singaporean born-and-bred, Peter made it to the top 6 finalists in the world.

Bartending started off as “just a job” to make ends meet for Peter Chua, until one fateful night when he met the owners of 28 Hong Kong Street and Michael Callahan, the barman who trained him. Over time, he realized the breadth of history behind each cocktail—appreciating that in each drink, such as a single 18-year old bottle takes a lot of passion and patience. It also allowed him another creative output since his days as an aspiring musician.

A Tale of Two Martinis: Homage

Peter Chua, the 26-year old musician turned bartender made it to the top 6 finalists in the world. Today, he presents to me one of his winning cocktail duos… A Tale of Two Martinis: Homage. Peter Chua uses Oscar Wilde’s tale of Dorian Gray and a supernatural portrait to describe the logic behind his two cocktails, “As time went on, the Martini, like the main character of The Picture of Dorian Gray, deviated further and further from its former beauty. The Martinez in particular was a beautiful marriage of strength, sweetness and bitterness, a cocktail created by Jerry P. Thomas in 1887. But over time, it transformed into a drink that did not even contain gin or vermouth anymore.” Peter sought to allow the Martinez to recapture its legacy as the ultimate cocktail.

Additionally, Peter noted that today’s guests prefer to have the option of personalizing his drink—no longer are barmen the sole definer of a drink, guests now tell the barman what they want.

“People want dry drinks,” says Peter, “I took that trend and combined it with the fact that people nowadays want a customization of drinks, so I give them a choice between these two martinis.” He notes that the olfactory, our sense of smell, plays a big part in taste—the tongue can only taste 5 distinct qualities, while the nose can distinguish among hundreds of substances—so instead of using a citrus zest as traditionally done with a Martinez, he utilizes edible essential oils for a refined effect. He presents sarsarpilla for a sweeter finish and thyme for those who prefer a savory note.

“My drink was very simple compared to everyone else, but the competition was intense,” describes Peter. On the first day of the rigorous 5-day competition, he saw his fellow 49 competitors bring in all sorts of items from chocolate pebbles to dry ice, “But despite all the talent there, it went from 50 to 48 people on the first day, and by the third day it was down to 16.” Making it to the top 16 was his personal goal, but with all the support he was receiving back home in Singapore, he felt further motivated to push on.

Then he made the top 12. As he climbed higher through the competition, the pressure increased, but he felt himself relax more, “I treated each competition like I was just a barman working behind the bar having fun and hoping for the best—it helped the nerves too. Once I made top 6, I was already happy being the first in Southeast Asia to get this far.”

Balance and professionalism was key in surviving the 5-days. “It was an intense competition. You’re rushing for a challenge, and the judges are pressuring you by going up in your face and asking questions. We slept 4 hours a day between the competition and various events going on. It required a lot of self-discipline to not get too loose with the endless supply of alcohol too.” The most rewarding part of the experience for Peter however, was how much he had learned from the judges, his peers, and the country itself.

A city known for its legendary cocktails, London was a particularly exciting location for Peter Chua, who has an appreciation for connecting history to his craft. Diageo Reserve WORLD CLASS also set up a room called the Ketel One Concierge. “Everyone learned a lot; you see all the creations that else around you is doing. The Ketel One Concierge was an awesome room with minibars all over and all the equipment you would ever need just for practice and prep for your challenges. You share ideas and you make new friends,” describes Peter. (There is no way to cheat since recipes were required to be sent in before challenges began) “The cool thing about bartenders is that it’s like an international family. After WORLD CLASS, you realize you’ve built a network—for example, if I ever go to Sweden, I know who to call up and who me around, and if any of them ever come down to Singapore, I’ll be doing the same.”

The Drink

He bases his Homage on the Martinez, the cocktail known to be the predecessor to the Martini. Peter explains, “Jerry Thomas invented the Martinez; he was the first super rockstar bartender who also wrote The Bon-Vivant’s Companion.”

Peter makes his own adaptation, while staying true to the character of the Martinez. For example, he uses Kirsh instead of maraschino liqueur.

Also inspired by the Negroni, Peter uses the Negroni’s bitter-sweet component to influence his concoction. “The Martinez is not as bitter in its original form, but I wanted to make a drink that I would like to drink!” Peter says.

See the recipe for Peter Chua's Johnny Walker Blue Label cocktail (The Nutcracker) here at World Class 50: The Definitive Drinking Guide.

[Press] Interview with Bon Vivant

Full Q+A with Victoria Cheng for Bon Vivant: http://www.bonvivant-mag.com/the-secret-ingredient/victoria-cheng/

Excerpts and highlights:

Can the lifestyle component in Singapore keep up with New York and other major cities?

Sometimes it is almost unfair to compare it to New York. Nowadays, there is always something going on in Singapore. However, plenty is operating on a repetitive formula, meaning you know exactly what to expect. In New York, walking every ten blocks is already an adventure. In New York, people are really trying to get out of the box and be original, while in Singapore I feel the majority still go by a certain formula that simply works instead of taking creative risks.

Singapore’s F&B scene has changed a lot in the last years – restaurants are getting more sophisticated, concept dining and bars are turning bespoke. How do you see this development?

What’s great is that while the F&B scene has changed a lot, local food culture is still king – it’s what Singaporeans still crave most, and why tourists come to Singapore. As for the changes in the international cuisine, just 10 years ago, the only ‘trendy’ and well established restaurants were fine-dining French restaurants. But globally there has been a shift away from white-table cloth service, and it can be seen in Singapore as well. People are interested in something more personal and bespoke, people are curious about other cuisines, and they want to know where their ingredients are from. Chefs started becoming stars. In Singapore, Marina Bay Sands did help kick start the ‘celebrity restaurant’ scene a few years ago, but now we’re seeing countless independent restaurant start ups that are bringing in concepts from Australia, Europe, and Americas.

And where do you see the scene heading next?

It might not need more cocktail bars. It was really great when all these Western concept places like specialty coffee cafes, taquerias, tapas bars, cajun cuisine, and such started to open up, but I think the peak of this trend was a 1,5 years ago – I believe Singapore was even surpassing Hong Kong in terms of international cuisine offerings and quality. But where is it heading next?

In New York, for example it’s very cool to be able to know how to cook at home at the moment. But I also see the scene heading back to street food, but reinvented in some way. Yes, food trucks are big in the States, but you won’t see that happening here for a variety of reasons. It would be nice to see Asian food become cool again. I guess that hasn’t really been done here in a big way; it is usually all about Western cuisines being trendy. Funny though, that what is actually big in New York right now are Asian cuisines – grass is always greener on the other side, right.

New restaurants and bars are opening up every week. However, not all survive. Observing the scene for a while, what do you think is key to make it in Singapore’s F&B scene?

It’s like in any big city, an owner can’t solely rely on his friends coming to his bar or restaurant. You need to cater to a wider audience. If it’s going to be niche, then you have to be aware of the challenge. Most people don’t understand the amount of capital that is required to sustain your bar over the first three years. A dose of luck is good, but you need to understand how much work you will have to put into it. If you have the right capital, but you aren’t there or don’t have the right people on the ground, then it’s just going to fall apart. Location, consistency and service are key too. If you don’t have good service, you better have damn good quality in whatever it is you are serving.

What is next for you?

I just found a producer and we are partnering up to create a whole food-related video series at Gastronommy and for various editorial partners who want to incorporate video into their lineup. This will encompass much more than a simple restaurant review – we want to share real stories, real information in a tongue-in-cheek kind of way. As much as I love writing and will continue to do so on the side, we need to keep up with the times and move beyond print and television. The average person consumes information in a very different way today, so we are pushing more into the digital front. The series will roll out at the end of July.