Stiller’s wasn’t even on my food radar until two days before my visit when I ran across the name in an issue of Time Out Shanghai – Where Shanghai’s Top Chefs Go to Eat… a really interesting article where they took some of the big culinary names in the Shanghai scene (both foreigners and locals) and asked them where their favorite meals were. Tessa Thompson, the chef of the Barbie Cafe (don’t let the cafe position fool you, she’s got real chops, having studied the Le Cordon Bleu in Paris), said she really loved the pork sampler at Stiller’s and listed it as her favorite international restaurant. Since I’d been to most of the other restaurants mentioned in the article… and since I love pork… I decided I should force myself out for the night and give it a try.

The location is at the “the Cool Docks”  – about 5-10 minutes out via taxi from the Bund. The cool docks are a newer restoration development project similar to the Xintiandi area of Shanghai. Thankfully they’re a bit less crowded. Stiller’s was tucked away a bit, down a long alley lit by hanging lights.

I made my way up and found it decently full for a Monday night. The room was spacious with a sweeping view of the city skyline. The servers and owner seemed shocked when I shrugged off dining with a view. It seemed all I’d been doing for two weeks was dining with a view in Shanghai, but here there was a more exciting option… dining with a view of an open kitchen. So I took my seat away from the panoramic windows, eager to see the immersion blenders and small sauce pots go into action.

The menu came out and to my great dismay I didn’t see the pork sampler recommended in the article. Despite the Time Out article having just been published that week, the menu had already changed. I was bummed about the pork but excited to see that the chef was always evolving and not afraid to forgo a recommended favorite in favor of something new and fresh.

I saw two degustation menus. I try my best to order these when possible but I had just polished off a hearty (but underwhelming) one at Laris the night before. Dare I try again? I decided to go against my usual grain and order the vegetarian tasting menu. I thought it might be lighter than the other options but still gave me a chance to try out some of the chef’s signature dishes.

I was promptly served two complimentary baskets of pastries and breads… so much for a lighter night out They were both superb and set the tone for the meal I was about to enjoy.

Then came the amuse trio of pumpkin tart, beetroot mousse, and I’m sorry I didn’t hear what the third one was. I absolutely loved the beetroot mousse… beets are a flavor I’m loving more and more lately and these were presented in a new and exciting texture that helped take the taste beyond just plain beet.

Next out was a Kumquats carpaccio with marinated honey, red cabbage, and chestnut soup. This is a destination dish to travel out to Stiller’s for. The chestnut soup had an ethereal, smokey subtlety. I hope to see chestnut soups on more menus in the future. All the flavors mingled together into a stunning winter dish, perfect for the cool weather outside.

Out next was a spinach strudel ratatouille and eggplant mash. It wasn’t the most photogenic dish out that night, but the taste was there in spades. This was probably the most rustic dish of the night as one would expect from a ratatouille and strudel… but also as satisfying and comforting as both dishes can be at their peaks.

Then came one of my two favorite dishes of the night – Poached egg with herbs, young leeks, and mushrooms. I don’t know why, but lately almost all of my favorite dishes have featured a poached or slow cooked egg. Wow, what a flavorful few bites. I thought about asking for more but knew I had more courses in store and I was already fumbling with my belt. Instead I sneakily mopped up all the remaining yolk with some of the bread still left at the table

As a palate cleanser of sorts, I was next served a Grilled pineapple with Ginger and cucumber… a classic Asian flavor combination.

Then the other stunner for the night – Black truffle risotto with asparagus praline. The truffles were fragrant and almost haunting. The risotto was perfectly cooked and the praline offered a slightly sweet high note to raise the dish up above just rice and truffles. It was a soul warming dish.. I thought about taking it out to the upstairs terrace to eat in the cold, but that would have required a break from eating it and that wasn’t going to happen

Finally it was  time to move into the pre-dessert and dessert. The first dessert was an instant hit with me due to the strong peanut flavor. The last was listed as Tart and Soufflé au Chocolate Marscapone foam. Both elevated the evening to a warm, glowing finish… rather than dropping the momentum as many Asian desserts do.

I finished the meal with some fantastic petit fours while discussing the restaurant with Stefan Stiller and his lovely wife. Both took the time to come talk to me during the meal, answering questions, offering suggestions, etc. It wasn’t just because I was there with a camera either… this is something the restaurant is known for. Both are passionate about food and their restaurant. Chefs who are actually at the restaurant their name is on… who’s heard of such a thing ? Most nights you’ll find one or both of them roaming the restaurant, greeting guests, and just making sure that things hold up to their precise standard.

I asked Stefan (I’ll pretend I’m on a first name basis with him) why the pork sampler wasn’t on the menu any longer. He said that it was popular for a while but he wasn’t getting the quality of ingredients at the moment that he’d like and changed the menu to reflect that. Stefan said they’re always tinkering with the menu, not because people are unhappy, but in response to the inspiration of the ingredients they find. Sometimes the menu would only last for two days and sometimes it might remain the same for a month… it was simply down to a combination of inspiration and ingredients.

I really like that idea. I will certainly be back to Stiller’s the next time I’m in Shanghai. On that visit I’ll probably go heartier and get a full on carnivorous tasting menu (the meal was easily my best vegetarian meal ever but also one of the best in general)…but it’s nice to know that when I return I’ll be treated to something new and unique -an inspired improv of the seasons best.

Stiller’s Restaurant and Cooking School
The Cool Docks, 6-7/F, Bldg 3, 505 Zhongshan Nan Lu,
The Bund
near Fuxing Dong Lu, Metro Line 4 Nanpu Bridge Station Exit 2
Telephone: +86 21 6152 6501

What are they?
Degustation and Tasting menus are basically the same thing. Chances are if someone’s putting degustation instead of tasting they have French roots (or want it to sound that way ) Basically it’s a sampling menu of all the chef’s signature dishes… or in the best cases, it’s a journey the chef would like to take you on.

Why are they popping up so much these days?
Personally I believe they’re popping up more and more due to the growing respect for chefs in society today. These days many diners are choosing restaurants  as much for who’s in the kitchen as the specific dish they’re craving. So as we grow in our trust of our chef as artist, we begin to let go of control of what we want in favor of what he’ll create for us.

But to be a bit more cynical… at the end of the day restaurants are primarily a business…. so from a BOH (back of house) perspective it’s a no-brainer. You offer a specific menu with fancy or elaborate dishes, and since it’s set it’s easier to prep for. I’ve been to many restaurants lately only offering set menus for the dinner service. This cuts down on overheard as you don’t have stock ingredients for a 75 dish menu. At the end of the day it’s much easier to manage a 8 course meal and oversee all the work going into it than when chefs are running around like headless chickens each responsible for varying sections of the menu.

Should you care?
You should care that the trend is growing. In capable hands the degustation menu is a joy to the diner. Take my meal at Iggy’s. There were things on the menu Joanna and I both probably wouldn’t have ordered on our own…. but with careful planning and pacing each dish built on the last and not only filled our bellies, but also told us a story.

In the wrong hands it amounts to an overpriced mess. As these gain in popularity other restaurants are jumping on the bandwagon… even if they don’t have a specific journey they want to take the diner on. In Singapore you’re pretty much guaranteed it’ll come in for at least 180 SGD per person… meaning the restaurant can now raise the prices of a la carte options as it’ll seem like a “value” compared to the larger tasting menu.

Should you order one?
That’s of course up to you. Personally if I see one on a menu and I have the moola means and appetite (this is key, these things will frequently come in at 8 courses and probably 3,000 + calories!) I’ll go for it. I have no qualms about judging a chef unannounced on the basis of his tasting menu. He signed his name off to this menu and it’s set. I’m not ordering anything fancy, creative or off menu here so regardless of the night of week, if the restaurant is hosting a large party, or any other excuses…. this should be his near flawless show piece.

Even if you don’t order one a careful glance at the tasting menu will reveal other things to you as well. What foods does the chef feel most comfortable with / most  express his vision? Is the chef aware of and respectful of the season? Is the chef inventive or playing it safe? Does the chef (again like at Iggy’s) have a playful side… listing off menu items as simply “Egg”?

For the past few months I’ve had more good experiences than bad when trusting myself to the whims of the chef… probably about 70-30 success rate. I like the trend. I like the valuing of the chef’s artistry more than your own specific wants… I’m not advocating dining like this every night, but on the right occasion its so nice to sit down in a true master’s dining room and place yourself in his skillful hands.

Paul

Above tasting menu obviously from the French Laundry…. unfortunately not one I’ve tried this year

Stunning presentation, impeccable service and inventive, modern French cuisine

It was Paul’s birthday, so it had to be special…something out of the ordinary and truly impressive. After much consideration I selected Gunther’s, #7 on the Miele Guide’s list for top restaurants in Asia. I think what got me, besides its reputation as one of the best restaurants in Singapore, was the idea of a menu-less, 8-course tasting dinner designed on the spot by the chef (who trained in a 3-starred Michelin restaurant in Paris). The idea of every course being a surprise sounded exhilarating and like just the kind of unique experience I was looking to share with Paul on his special day.

And in fact, everything about our experience was absolutely flawless. When we entered  the restaurant we were treated like VIPs (and I didn’t even mention to them it was a birthday). They took my bag and carried it for me…lest I be perturbed with even the smallest nuisance of shouldering my laptop…and ushered us to our table. We were immediately greeted and the waiter did something I have never seen before….he brought the raw ingredients of today’s specials on a platter to our table for us to see them first hand. There was an impressive array of kuroge wagyu beef, lobster (still moving!), crab legs, a leg of Spanish ham on a carving tray, and a magnificent truffle covered by a domed plate. If there was any question about having the tasting menu, this completely removed it.

As we ordered the tasting menu, they asked if we had any special dislikes or dietary issues. I personally don’t like carpaccios (raw sliced meats / fish), and since I had seen these on the menu I decided to mention that. No judgment, no snooty derision…just a respectful reply of “of course madame.” We were asked if we would like the paired wine tasting as well….I said “yes”, Paul opted for “no” since he was getting over a cold. And with that the fun began…

1^st course
Japanese tomatoes with balsamic reduction and Spanish Ham

Why does everything Japanese taste better?….small, sweet and perfectly ripe tomatoes were an absolute delight with the Spanish ham. The balsamic vinegar served to cut the heaviness of the ham and the sweetness of the tomato and the result was perfect harmony.

2^nd course
Scallop carpaccio with tomato (for Paul) and grilled scallop with tomato (for me)

A stunning, simple presentation…..perfectly grilled in my case, and delicately seasoned and garnished in Paul’s case.

3^rd course
Capellini with caviar and white truffle

The domed truffle was no doubt used for this simple yet intensely flavourful dish. The earthly aroma wafted up from our dishes and I am pretty sure we didn’t speak as we silently savoured this dish. And in fact, it reminded Paul of a famous Eric Ripert dish from Le Bernardin in NYC.

4^th course
Cepe mushroom with scamorza cheese

Again, simple but harmonious combination of ingredients resulting in a delicate, yet satisfying mouthful.

5^th course
Alaskan king crab with chili oil in a pasta shell

Beautifully presented and judiciously seasoned, a lovely a light mouthful before the heavier courses.

6^th course
Kuroge wagyu beef grilled with corn and potato croquettes

Meat and potatoes if you get right down to it….but this is no average meat, the pinnacle of beef from an ancient stock of Japanese black-haired cattle. So tender and juicy it melts in your mouth. And the simplest item on the dish, the corn, was remarkably fresh and amazingly sweet.

7^th course
Pan-fried scamorza cheese, white truffle and Spanish ham

It’s hard to say what was my favourite course – it was a toss up between this one and the kuroge beef. There is no more classic combination than ham and cheese and when elevated with the best quality ingredients plus white truffles…well, something classic becomes something divine.

8^th course
Apple tart with rum raisin ice cream + compliments of the chef mini macaroons, valhrona chocolate, cannelles and cookies

A creative take on a classic was the perfect finish to a truly perfect meal. I am also a sucker for macaroons, so I was delighted to have the added and unexpected bonus of these and other wonderful cookies and chocolates.

It’s not often we write a review without a hint of constructive criticism….but Gunther’s was in fact as flawless a meal and dining experience as we have had in years. Every detail was considered and perfectly executed in every part of the service….from the inventive presentations to the masterful, yet simple flavour combinations to the highly attentive but somehow unobtrusive wait staff. OK, our experience was expensive…it cost us around $800 SGD for the chef’s tasting menu for 2 with 1 person doing the wine pairing (with service and GST), but I do believe it was totally worth it. But don’t be scared off by our bill…if you order a la carte off the menu, entrees can be had for $38 – 75 SGD, so not every meal has to be as extravagant as ours was.

Honestly, the bar has been set so high now by Gunther’s in Singapore that I struggle to imagine a better meal at any restaurant in any country. Our immediate circle of friends may well be tired of hearing about our culinary masterpiece of a meal, but we never seem to tire of talking about it. If you haven’t been there yourself, revisit your calendar and make it happen – a culinary story of your own awaits.

Gunther’s
36 Purvis Street, #01-03
Singapore
Telephone: +65 6338 8955

An elaborate tasting menu makes for a decadent fusion dining experience

We were delighted to be in Beijing…an unexpected detour on an extended business trip brought us to the former 2008 Olympic city. Immediately Paul, I and a colleague (Andy) set out to find the most distinctive of culinary experiences, and so it was that Blu Lobster emerged on our radars. The Spanish chef, Jordi Villegas Serra, had come from a distinctive background including a 2-starred Michelin restaurant in Barcelona and a 3-starred Michelin restaurant in Paris. Rumour has it Chef Serra is now after his own Michelin star. We heard that tasting menu was not to be missed, and so notebook and camera in hand, we set off to the Shangri La Hotel to try for ourselves.

The tasting menu has several levels – from 3 courses at 388RMB / $57 USD / S$80.50  to 8 courses for 888RMB / $130 USD / S$184  . I choose the 4 course menu for 488RMB / $71.50 USD / S$101 , while the fellas chose the more ambitious 5 course menu for 588RMB / $86 USD / S$122.  We agreed to each choose different options so that collectively we would all have the opportunity to try 14 dishes from the restaurant – so in this way, basically we were able to sample at least half of the menu.

For the first course we enjoyed…

• Tomato salad: tomato, mango and wild leaves salad with hazelnut dressing

• Pea Soup: fresh garden pea coup with beluga caviar

• Seared foie gras: served with roasted peaches, pomelo chutney and Thai basil

The tomato salad was really standout. Despite its humble description, it was presented cleverly in a chopped “tartare” style and the simplicity of the flavours combined with the freshest ingredients, made for a thoroughly enjoyable starter. We all agreed the pea soup was a nice idea, although not particularly special in its execution or flavour profile…somehow it was a “bit milky” as noted by Andy, which we all agreed did not work in its favour. And the foie gras was the classic presentation of heavy fat of the foie gras with a citrus / fruit element to cut through…it did its job and it was generally agreed this was a very solid dish.

For the second course the guys enjoyed…

• Baby cuttlefish: served with crispy bacon
• Scallops: pan seared hand diver scallops with crispy pork belly and cauliflower

It was a draw between these two…each was equally succulent in its pairing of seafood and flavourful pork fat. I mean who has ever met a dish with bacon or pork fat and been unhappy

For the third course, we tried…

• Foie gras terrine: with pistachio crust and quince paste

• King Crab salad: with avocado, mushrooms and lemon dressing

• Suckling pig: crispy suckling pig, prepared confit for 24 hours

While the foie gras was again solid and the crab salad well executed, the real star of this course was the suckling pig. Crispy on the outside and tender on the inside, the pork was expertly prepared. So far the suckling pig was the highlight of the meal.

For our fourth course, we sampled…

• Sea bass: pan seared with black olive, basil, parmesan and potato gnocchi

• Tortellini: mozzarella and artichoke tortellini with aged balsamic vinegar and Spanish iberico ham

• Wagyu beef: grade 8, prepared with strawberries and red chutney

The sea bass was excellent…cooked to perfection with all the Mediterranean flavours combining in a simple, yet sophisticated way.  And the waygu was also of note…a very unique combination of sweet fruit and buttery meat made the dish sing.

For our fifth and final dessert course, we tried…

• Raspberries: raspberries rhubarb millefeuille with lemon sorbet

• Strawberries “dulce lorena”: lavender, strawberries and coconut milk

• Chocolate: chocolate and walnut brownie with caramel and cocoa

The desserts might be where we were a little less wowed. Perhaps to be fair they were simply good, while the majority of the meal was great. So in comparison they did indeed suffer. However, the final bite was redeemed by a complimentary presentation of cookies and chocolates from the chef. The macaroons and chocolates with Sichuan pepper saved the day and ended the meal on a very sweet note.

We liked Blu Lobster…a lot. I wish it wasn’t it a sprawling big hotel in a not so convenient part of Beijing. In general, something about formal hotel dining experiences leaves me a little cold….I prefer a more boutique-y, individual setting with a distinctive charm (as opposed to international hotel gloss).  However, Blu Lobster and Chef Serra delighted our palates which means, we will be back again.

Blu Lobster
Shangri La Hotel
29 Zizhuyuan Road
Beijing, China
Telephone: +86 10 6841 2111

Thanks to everyone who came for making our second Accidental Epicurean Event a great evening. Also a big thank you to our sponsors for the evening. Suresh and the staff of El Toro Restrobar provided a cool, calm, and casual venue for us…just the right Latin vibe we needed for the night. Chris from PengWines was informative and the wines were wonderful. Anyone who can get their hands on the King from PengWines needs to do so quickly before it runs out, it’s a true stand-out wine. (pics after the jump)

The night started with a traditional Chilean drink – the Pisco Sour and never really stopped. One white wine, a rose, and into three different reds (with a bonus appearance of PengWines multi-award winning King for those that stayed late). The food came out on passed trays throughout the night…lovely bites of food ranging from quesadillas to guacamole infused prawns charred nicely on the grill to perfectly grilled squid (not even a tiny bit rubbery) to Latin inspired mussels.

There was a lucky draw with one winner getting a goodie bag and free bottle of Humboldt from Pengwines.

Two other lucky guests received vouchers for 50 SGD at El Toro

The evening was billed as 7-9 p.m. but guests stayed, talked, and drank till long after 11! There were a few repeats from the last event, but also a lot of new faces present. All in all it was another great turnout and fantastic event if I can be so bold. We’re looking forward to October’s event (maybe a beer event this time around? maybe another wine…we’ll let you know soon). If you’re not already on our mailing list be sure to sign up to find out first about upcomming Accidental Epicurean events and promotions.

Thanks,
Paul

Our first event as “Accidental Epicurean Events” went off wonderfully last night. Another big thank you goes out to our event sponsors – Epicurious, Underground Wines, and Divine MedSpa. Helena from Epicurious, Sianne from UW, and Christine from Divine MedSpa were so relaxed, calm, and generally cool and that vibe came through to our guests making for a really great evening. (pictures of guests at bottom of post)

The wine tasting took place in the Epicurious garden down by the quay. The weather was wonderful last night and near perfect for an outdoor event (maybe 5 degrees less would have been great ). I’ve only been to Epicurious in the morning so it was nice to enjoy the peaceful setting of the restaurant in the evening as the sun was setting over the quay.

Guests sampled from a selection of 4 white and 4 red New Zealand Wines at the event.

Mt Rosa Riesling 2006, Central Otago, New Zealand

Whitehaven Sauvignon Blanc 2008, Marlborough, New Zealand

Whitehaven Pinot Gris 2008, Marlborough, New Zealand

Bushmere Estate Chardonnay 2006, Gisborne, New Zealand

Lime Rock Pinot Noir 2006, Marlborough, New Zealand

Mt Rosa Pinot Noir 2007,Central Otago, New Zealand

Unison Merlot/ Cab Sauv/ Shiraz Blend 2007, Hawkes Bay, New Zealand

Gladstone Rose 2008, Wairapara, New Zealand

The highlights, as often is the case in this heat with wines, were the whites. Specifically the Pinot Gris and Chardonnay. Many guests told me that they normally are stronger fans of red wines, but the whites here turned their tastes… at least for the night. Standouts from the Reds included the Unison and Mt Rosa Pinot Noir. All the wines were good, but it was surprising how notable the whites were complimented by the very attractive prices Underground offered at the event. I’ve paid almost as much on a glass of wine at some restaurants in Singapore.

Epicurious paired foods with each of the wines. Foods included, the highlight of the night for most guests, Shredded chicken and cabbage salad with Asian herbs and lime vinaigrette & Epicurious Vietnamese bolognaise.

Delicious crabcakes with hot and sour dipping sauce & Epicurious cheese on toast.

Epicurious mini burger (I will be coming at lunchtime for a full size version of this burger soon!) & crispy chicken wings.

And lastly a 5-spice duck and hazelnut crostini & smoked salmon tartare (unfortunately my pictures of this dish didn’t come out).

They also provided light nibbles for in-between wines or to cleanse the palate. You must try the Tom Yam Pop Corn, it’s really remarkable and I’d love to see it served in a movie theater!

As a surprise to our guest, the folks from Divine Med provided not only a 400 SGD spa voucher for our lucky draw but also gave out chair massages to those in attendance to enjoy in between sips of wine. The addition of chair massages for the guests elevated the event from enjoyable to truly special and almost indulgent.

The winner of the lucky draw.

Thanks again to our sponsors and guests. We’re looking forward to making these events a monthly occurrence so if you missed this one stay tuned for our next event in Singapore.

Paul

Hey all,
In the few months we’ve been running Accidental Epicurean , we’ve taken the website from 1500 readers to over 13,800 last month! We’ve put up over 100 informative posts on food, wine, spas, hotels, and different Asian cities. Now it’s time for another new feature at Accidental Epicurean…the hosted event.

“Stumbling upon the good life” involves more than just reading about wines, foods, etc. You need to get out and try things for yourself, deciding what interests you. So we’ve teamed up with various venues and product providers around town in order to bring you some unique flavors and experiences you might not have discovered on your own. And we’re striving to give you these opportunities in a safe, unpretentious environment where it’s OK to not know all the right things to say or do.

Next week on the 12th of August we’ll be hosting our first event with the great folks of Epicurious and Underground Wines. Epicurious will provide light bites of Asian fusion to pair with the New Zealand wines provided by Underground Wines. Better still you get to sample 6 out of 8 wines… this way you’re not forced to take a predetermined 6 wines even if you don’t particularly like a grape or varietal. This way you can get what you want and even team up with a friend or guest to sample the other two

The wines being offered are:

• Mt Rosa Riesling 2006, Central Otago, New Zealand
• Whitehaven Sauvignon Blanc 2008, Marlborough, New Zealand
• Whitehaven Pinot Gris 2008, Marlborough, New Zealand
• Bushmere Estate Chardonnay 2006, Gisborne, New Zealand
• Sherwood Estate Pinot Noir 2008, Marlborough, New Zealand
• Mt Rosa Pinot Noir 2007,Central Otago, New Zealand
• Unison Merlot/ Cab Sauv/ Shiraz Blend 2007, Hawkes Bay, New Zealand
• Gladstone Rose 2008, Wairapara, New Zealand

If you are a faithful Singapore reader or just in town on the 12th please make a point of RSVPing today. We’re keeping the event smaller at only 40 or so people and things are filling up quickly already. If you miss this event, look for more in the future and if you’re a venue or product provider interested in partnering with us in the future please drop us a line via the contact page.

Thanks,
Paul

Some exciting and well-priced wines from Astrolabe Winery, New Zealand presented by Rubicon Reserve Wines

I have an irrational exuberance for Sauvignon Blanc. Which is strange – because in general I prefer red wine. Big robust, peppery reds..Brunello, Cabernet Sauvugnon, Barolo, Tempranillo, Malbec and Amarone. So it is incongruous that a crisp, minerally Sauvignon Blanc would set my heart on fire. But it does.

So when we heard that Astrolabe Wines was doing a tasting in Singapore that included the latest version of their Sauvignon Blanc that was recognized as the world’s best Sauvignon Blanc at the International Wine Show in 2008 in London, we simply had to go.

The tasting was hosted by Speakeasy. Speakeasy Singapore is on a delightfully charming colonial street in Singapore, Blair Road, and amplifies this old world feel by channelling the spirit of a 1920’s American prohibition bar. As speakeasies did in their time, Speakeasy Singapore offers a comfortable, distinctive and homey place to cozy up with friends over food and drink.
The wine tasting, presented by Rubicon Reserve Wines of Singapore, was held in the loft space upstairs where 4 Astrolabe wines were presented by Jason Yank, the new general manager visiting from New Zealand. Jason walked through all the wines with tasting notes and suggested different pairings with the cheeses and hors d’oeuvres that were served.

While the 2008 version of the flagship Sauvignon Blanc left no doubt of its award winning status, the Pinot Gris surprised me. I personally don’t have much fondness for Pinot Gris but I found this one to be quite satisfying. Northern Italian in style, it is dry but with some length and was excellent when paired with the blue cheese and quince paste cracker. Jason tells us it is a most versatile wine and can stand up with anything from Middle Eastern to Asian foods.

The Chardonnay was also rather pleasing – appropriately buttery and fruity but without that cloying sweetness that I dislike in many Chardonnays. When I tasted it I felt that it had a certain sharp elegance…in fact, those exact words came to mind. By the way, pretentious wine snobs we are not. And most any winemaker will tell you if you can articulate what you like and why you like it, that’s good enough.

And finally, the fourth wine presented was a Pinot Noir. This was a very drinkable light red…described as a “quiet orchestra” by Jason. Pairing suggestions included ostrich, lamb and kangaroo. We actually enjoyed a bottle of this at home tonight with Italian food and both complemented the food yet stood out on its own right.

What is also great about these wines is that they represent truly solid quality at a reasonable price. The 2008 Sauvignon Blanc is offered for $44SGD which seems fair enough given its international status. While the Chardonnay is $42SGD and the Pinot Noir is $47.50. And at $39 the Pinot Gris is a really good value.

All in all, it was a lovely event with some great wines – thanks to Joyce at Speakeasy, and the folks at Rubicon for including us. We cannot wait to go back to enjoy some of the upcoming special wine themed dinners later this month.

Astrolabe Wines

Speakeasy Singapore (Facebook Group for up to date event info)

Rubicon Reserve Wines Singapore