Idle Hands Are The Devil's Bakery
Cuisine & Wine Asia|July - August 2020
One of the biggest things to come out of this lockdown is the amount of time people have to devote to things they’ve always wanted to do, which has included baking. In march 2020, a recent survey showed that the second highest selling product sold so far happened to be bread making machines, showing the interest of people deciding to bake fresh bread and desserts in their own home. We asked three people to show us the sweet desserts they are making at home and why.
Idle Hands Are The Devil's Bakery

Ninja Pastry Babat!

Basque burnt cheesecakes are a popular trend on social media. It’s baked at a high temperature to get a burnt exterior and a creamy centre, which makes the flavours complementary to each other. Chef Sasaki Sarifi, run by two enterprising women, has created the Basque burnt cheesecake to perfection with their signature Milo flavour. “[Chef Sarifi] came about after we felt everyone needed comfort the way we do in the form of food, especially with the Covid-19 outbreak being stressful on everyone,” explains Ms Skye Yaw, one of the founders of the company, in an email interview. Her partner, Chef Sarifi, worked with Ms Yaw to scour, develop and conceptualise the different flavours popular in the market today. “We were planning to do a few for friends and family and they spread the word because they enjoyed it and wanted to show some support.”

“[These cheesecakes] are the brainchild of much research and development,” she explains, “We realised that there were many Basque burnt cheesecakes out there but none with our signature crust base or a flavour like Milo that caters to the local sweet tooth.” One of the great marketing factors about this company is the fact that the company caters to a halal audience as well. “Since we do not use pork or alcohol in our products, this was a simple decision to make,” continues Ms Yaw.

Denne historien er fra July - August 2020-utgaven av Cuisine & Wine Asia.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

Denne historien er fra July - August 2020-utgaven av Cuisine & Wine Asia.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

FLERE HISTORIER FRA CUISINE & WINE ASIASe alt
Movin' On Up!
Cuisine & Wine Asia

Movin' On Up!

Mr Leonard Lam, Senior Vice President & Managing Director of Welbit Asia-Pacific region

time-read
3 mins  |
May-June 2021
Imports/ Exports: The Singaporean Chef Story
Cuisine & Wine Asia

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.

time-read
3 mins  |
May-June 2021
Cuisine & Wine Asia

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.

time-read
2 mins  |
May-June 2021
Cuisine & Wine Asia

Jack Of All Skills, (Re)master of All

Chef Kong Kok Kiang, Executive Chef of Sentosa Golf Club

time-read
3 mins  |
May-June 2021
Cuisine & Wine Asia

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.

time-read
4 mins  |
May-June 2021
Austrian Wines + Singaporean Cuisine = International Gastronomy
Cuisine & Wine Asia

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.

time-read
7 mins  |
May-June 2021
On The Coffee Train
Cuisine & Wine Asia

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.

time-read
8 mins  |
March - April 2021
Measure Of A Man
Cuisine & Wine Asia

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.

time-read
3 mins  |
March - April 2021
SUSEGADO Paradiso: Part Two
Cuisine & Wine Asia

SUSEGADO Paradiso: Part Two

A Three Part Series On Goa

time-read
5 mins  |
March - April 2021
A Portrait Of The Chef As A Young Woman
Cuisine & Wine Asia

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.

time-read
2 mins  |
March - April 2021