It’s unimaginable for most of the world nowadays to live a life with absolutely no alcohol.
It is easier for those who’ve never had it as you can’t miss what you don’t know. As for those who have made it a part of their lives – wouldn’t it be great if there was an added benefit to drinking like longevity, instant success, super powers… and here’s where we draw the line. We’re probably a few generations behind such augmentations, but recently, two PhD students have with the help of their professor created functional libations with healthy advantages. We speak with Chua Jian Yong, Alcine Chan and Associate Professor Liu Shao Quan to get some of our questions answered.
Sachi (Tofu whey wine)
Sachi is a tofu whey wine; the project of Chua Jian Yong (CJY), Food Science & Technology Programme, National University of Singapore. With aims to eliminate wastage stemming from tofu production, Chua has decided to find a way to make this into wine for consumption.
DD: What made you decide to use tofu?
CJY: We were thinking of making use of tofu byproducts; I am using the whey and my colleague is dealing with okara the solid by-product. Tofu whey is another product that is commonly overlooked in the research area; if you Google tofu whey utilisation, there is not much research done on it. So, there is an opportunity for us to explore this area and figure out how to convert them into edible food products. My final year project during my undergraduate years was on durian wine fermentation which gave me some knowledge on fermentation and alcohol production. So, when it comes to my Ph.D., I wanted to give this a shot and it surprisingly turned out well.
DD: How did the name sachi come about?
Esta historia es de la edición March - April 2018 de Cuisine & Wine Asia.
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Esta historia es de la edición March - April 2018 de Cuisine & Wine Asia.
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Movin' On Up!
Mr Leonard Lam, Senior Vice President & Managing Director of Welbit Asia-Pacific region
Imports/ Exports: The Singaporean Chef Story
How has the Singaporean palate and F&B scene changed thanks to the chefs that come into Singapore? How has the F&B standards changed thanks to chefs leaving Singapore to learn from other countries? In this two-part series, we will be focusing on the Imports and Exports of chefs that have made an impact on the local cuisine and F&B scene in Singapore and their work overseas.
A Fruitful Blooming For The World Gourmet Summit & Peach Blossoms
The World Gourmet Summit has, for the last 24 years, been a pinnacle of excellence with regards to gastronomy, service and hospitality. This can be seen best at parkroyal collection marina bay, singapore, where long-standing modern cantonese restaurant peach blossoms was the host of the world gourmet summit silver jubilee edition 6-hands dinner, where chefs Edward Chong, Tony Khoo and Chan Tuck Wai came together to conceptualise and execute a seven-course menu for discerning guests who have long been fans of the work of all three chefs.
Jack Of All Skills, (Re)master of All
Chef Kong Kok Kiang, Executive Chef of Sentosa Golf Club
Scrambling After Eggs
Eggs are a huge part of our lives, and a large part of our lives with regards to cooking. At the same time, we tend to forget the importance of them, so ubiquitous in our lives that they then get ignored. We ask dessert creators, and chocolatiers to examine their relationship with eggs, and what would happen if eggs should, god forbid, fall out of our lives.
Austrian Wines + Singaporean Cuisine = International Gastronomy
Austrian wines are known for being one of the more underrated regions for winemaking. These exceptional wines are fast becoming more explored in Southeast Asia, and we ask two sommeliers to sit down and taste wines from Austria. All these wines are easily available for purchase in the Singapore market, and can easily match with local delights.
On The Coffee Train
Cimbali Group’s regional director for Asia & Pacific, MS Millie Chan sits with us and discusses coffee, cimbali group and their facilities, and how their newest training facility is going to help elevate the coffee scene in singapore and the Asia Pacific Region.
Measure Of A Man
The late Mr wolf-dieter rösch was the modern take of the renaissance man: a man who embraced the warmth of knowledge and the determination to keep learning from every place he visited. In turn he leaves behind a legacy that will be fondly remembered by the people who he met.
SUSEGADO Paradiso: Part Two
A Three Part Series On Goa
A Portrait Of The Chef As A Young Woman
To get a sense of Chef Aeron Choo’s work ethic as well as personality, we first have to tell the story of meeting her for the first time in her restaurant, Kappou Japanese Sushi Tapas Bar at Fortune Center. She’s working with her kitchen team, scrutinising the ingredients she has prepared, making sure that the slices of tuna she has made is up to scratch, prepping and discarding elements that she is dissatisfied with that don’t work with the dishes. Then, she pulls out a 1.7kg spiny lobster, fresh from the tank, and very much alive. When the lobster is clearly flailing from being yanked out of the tank it had been swimming in, she takes time to stroke, pet the lobster and whisper sweet nothings to calm the creature down.
