Cooking with Chefs from DoubleTree by Hilton, Kuala Lumpur @ ToTT Cooking Studio Singapore

I was recently invited to a Cooking Workshop by one of the PR firm representing Doubletree by Hilton. The cooking class / workshop was conducted by two chefs who came all the way from "Makan Kitchen", Doubletree by Hilton's signature restaurant with 350 seats located at Level 11.

Talking about Hilton, my colleagues and I know exactly how many Hiltons are there in Malaysia. I have a colleague (we nickname him Miles in the office!) who is a frequent flyer miles and hotel points collector! 'Miles' happens to be a Hilton Honors member and he tries all his might to retain his Gold membership level. I am sure you have read about points and miles junkies, 'Miles' happen to be a real life person that does that!
 During our lunch time, 'Miles' will be talking about Hiltons in the places he will visit for his next holiday. If you are familiar with the Hilton Honors program, you will know that there are certain stays you need to fulfill to retain your membership level. The cheapest way to get those few nights will be in Hilton Malaysia if you are living in Singapore!

So, do you know how many Hiltons are there in Malaysia? 4 Hiltons and now 1 Doubletree by Hilton hotel. I was once like 'Miles' but probably with just 1/8 of his enthusiasm. I was once a Gold Member too and with that I got free upgrades to the Executive Floor and yes, free flow of food and drinks and somehow they address you by your family name! I have stayed a few times in both PJ Hilton and Hilton Kuching, once at Hilton Batang Ai Longhouse, probably the most unique Hilton in the world!

Now in Kuala Lumpur, there is the DoubleTree by Hilton, which is one of the many brands of the Hilton group. For foodies who loves to go for Hotel Buffets, if you happen to be in KL, visit the Makan Kitchen. This locally inspired restaurant serves six different kinds of local cuisines, Malay, Chinese, Indian, Peranakan, and even Kristang and Iban delights!



Our teachers for that night, Chef Prem Kumar from Ipoh and Chef de Cuisine Ahmad Nurul Azri from Selangor.

We always see chefs wearing white chef hats, but these guys are all in black! I was naughty and asked them who is taking care of the kitchen there? They have an army of chefs there taking care of things. Do you know they prepare over 150 local dishes across 3 interactive kitchens? I am so interested to try the Kristang (mixed cuisine of the Portuguese-Malaccan community) and Iban cuisines!

Two dishes that are available from Makan Kitchen were demonstrated first by the chefs and with the ingredients in front of our own cooking stations, we replicated it. There was a competition too which we only found out when we were about to cook. 'Oh oh...' I thought in my mind. There's a lady, Mak-Fly on the front station that we found out is a cooking teacher! Two person whom I know cooks really well,  Maameemoomoo and CookSnapEatLove were there too. I also know DanielFoodDiary and Aimakan cooks too! There were people I already know that was there. There were others!

Ketam Masak Lemak

Chef Azri told us this dish is a very simple dish and it originated from Negeri Sembilan. The original recipe had fewer ingredients. Here's the recipe:


Ingredients (for 10 persons serving):
Flower crabs (cut into half) 400 gm
Coconut Milk 90 ml
Water 40 ml
Turmeric leaves, thinly sliced 15 gm
Tamarind, peeled 12gm
Lemongrass 10 gm
Tomato 1 


To blend/pound:
Turmeric, fresh 25gm
Bird eye chilli (cili padi) 30gm
Shallots (optional) 15 gm
Galangal (optional) 10gm
Green chilli (optional) 10gm


Guess what? Everyone had a blender on their station and I had none! They ran out it. Since Chef demonstrated the dish using the stone mortar and pestle, I went to grab one too. I did not want to waste time waiting for the rest to finish using theirs.


Oh man.. hard work! Pounding ingredients can be so tiring!

It was even more tiring as I was cooking and taking all these photographs at the same time? One with a DSLR and the same photos on the iPhone which some of you might have seen the photos appearing live on Instagram and Twitter while I cooked!



In a pot, put in the blended ingredients, lemongrass, water and crabs and let it simmer for about 2 to 3 minutes. We noticed there was no oil was used. The chef said there was no need to!



While the crabs were simmering, thinly cut the turmeric leaves.
I seldom see turmeric leaves, but you can buy them from the wet markets.



I also cut the tomatoes first and I did not used up all the cili padi that was provided. It would be crazily spicy to used them all up!



Throw in the tamarind first and after a while, put in the thinly sliced turmeric leaves. The moment the leaves went in, a fragrant smell whiffs up! I can remember the smell as I look at this photo now.



The tomatoes are supposed to be for garnish in the recipe, but I prefer cooked tomatoes so I threw them in.

When chef came to 'inspect', he added more water in to my pot. It seems the heat was too high and the sauce has evaporated quite a bit. More sauce is needed because there's still the coconut milk to go in.

Add in the coconut milk and some salt, pepper to taste. A tiny bit of sugar and stock powder is optional. Let it cook for 3-4 minutes.



Here it is, the dish I whipped up. The sauce is a bit milky and light tasting.
Looks good? I used the leftover ingredients to 'decorate' the dish.

It's so simple, you can try it at home.
If it's too hassle, head to Makan Kitchen to eat lah.....

Jingga Malai

Next to demonstrate for us was Chef Prem and his creation the Jingga Malai. When we saw the ingredients and see him preparing it, we were all kind of salivating! The marinate was so good to eat it by itself! This dish goes very well with biryani rice or naan bread.


After we watch the chef, it was our turn to try. The ingredients on my cooking station.

Ingredients (for 10 persons serving):
Tiger prawns 22 pieces


Marinate:
Cumin powder 15gm
Garam masala 15 gm
Lime Juice 10 ml
Plain yoghurt 100 gm
Salt 35 gmBlack Pepper 10 gm

To Blend:
Cooking cream 70 ml
Cream Cheese 100 gm
Ginger, cleaned 25 gm
Red onion, peeled 30 gm
Garlic, peeled 10 gm
Bird eye chilli 15 gm



I shared the blender with Jacob from CookSnapEatLove. We put both our portions of ingredients and blended them. We then took half of it each.


A few pulze and this was it. It's cream cheese and I tell you it tasted really good just like this! With the cili padi, it's spicy and kind of addictive! Like having cili padi and spice ice cream!



Marinate the tiger prawns with the cumin powder, garam masala, black pepper, salt and lime juice.
The prawns were 'butterflied' so that it won't curl when it's cooked.


The blended marinate, massaged it all in! Wrap the naked prawn with these cream cheese blend! As much as you like! Though the chef says not too much, it might not look too pretty when it's cooked.


Marinate it for 45 minutes. We did not have time to wait, we waited 5 minutes and off it went into the oven that had been pre-heated at 190 C! Bake the prawns for between 8 to 12 minutes. Baking time depends on the size of your prawns.


This was how I plated my dish. Used the leftover turmeric leave as the base to give it some green.
When you bake the prawns, you will notice the prawn juice and lots of extra browned cream cheese sauce. Mix them up and you can have a 'dip' that taste nicer.
(The idea was from Jacob. He was even better by adding super fine lemon zest into the dip.)


The other view of the prawn. The prawn juice was oozing out and it looked kind of pretty, which was not planned but probably earned some brownie points for deco / plating. 


Guess what? I won the cooking competition for the night.
Both the chefs thought my 'replication' of the dish tasted the most authentic and the plating was neat and clean too.

The prize was a 2 night stay at Doubletree by Hilton Kuala Lumpur!
Thank you chefs for picking me! I am going to visit the Makan Kitchen! I bought my air tickets!

For the coming holidays, if you are heading to Kuala Lumpur, why not try out Makan Kitchen?
You can choose from a selection of local delights from the a la carte menu or have the full Makan Kitchen Experience where you can savour over 150 local dishes.

The Full Makan Kitchen Experience is priced at:
Lunch: RM59++ per adult / RM29.50++ per child below 12 years old.
Dinner: RM79++ per adult / RM39.50++ per child below 12 years old.

On weekends, there's the Malaysian High Tea with over 60 classic favourites, priced at:
RM45++ per adult / RM22++ per child below 12 years old.
More info at www.makan-kitchen.com

Doubletree by Hilton Kuala Lumpur The Intermark 182 Jalan Tun Razak 50400 Kuala Lumpur Malaysia Tel: +603 2171 7272 Email: KULDT.Doubletreekl@hilton.com Web: www.kl.doubletreebyhilton.com

Cooking with Chef Eric Teo using Yifon Mushrooms & 2012 Calendar Giveaway

Cooking classes, I always enjoy going to them. There's always something to learn from the chefs or teachers. (Or sometimes to see the Chef in person after we heard so much about them, or watch them on TV!) So when I got an invite to attend a cooking class with Chef Eric Teo, I gladly accepted the invitation!


Most of us who watch lots of TV would have watch Chef Eric on cooking shows. The way he sometimes makes his 'disciple' cry on TV, you expect him to be fierce. At the cooking class, he was not what I call, 'his tv personality mode', he was so funny and entertaining. Looking at the photo above, you can imagine ya?

Chef Eric happens to be also the brand ambassador for Yit Hong Pte Ltd.

Yit Hong? I just found out that they have been the main distributor of canned food products from Narcissus and Ma Ling in Singapore, Malaysia and Brunei since 1954.



One thing about attending cooking classes is that everything is prepared for you! No washing up after that too! The class was held at ToTT Cooking Studio at Bukit Timah.


Have you seen these glass bottles of mushroom at the supermarket?
I have, but never bought them because I did not know what to do with them. I just found out from this session that they are ready to eat! Open the glass bottles and you can eat it straight from the bottle!

They have 5 different mushrooms with 6 different flavours.  Eat it on its own, with porridge, rice, noodles or use it as ingredients in your cooking. That evening, we used it in our dishes.

Chef Eric was humorous. Before the class started, he said he usually cook dishes from fresh ingredients, this is one of the rare times you can catch him cooking using ingredients from bottles and canned food. Well, you are the brand ambassador, so you got to use them right? LOL..

Anyway, we were shown how to cook 3 dishes. These 3 dishes are recipes that Chef Eric has prepared and it's available on a limited edition desk calendar that I will give out to a few of you all.

The dishes in the calendar that we prepared were:
- XO King Scallop with Spicy Golden Mushrooms & Crispy Rice Crackers
- Pork Luncheon Meat Bruchetta
- Mini Ham and Cheese Pizza with Assorted Mushrooms

XO King Scallop with Spicy Golden Mushrooms and Crispy Rice Crackers

The recipe that serves two:

Ingredients
1 Bottle of YIFON Spicy Golden Mushrooms, drained
6 pieces of King Scallops
6 pieces of already prepared Rice Crackers
1 tbsp of XO Sauce
1 stalk of julienne spring onions
1 piece of sliced red chili
1/4 tsp of sesame oil

Method
1. Heat up pan over medium to high heat with a little oil.
2. Pan-fry scallops for 30 seconds on each side, add in the XO sauce give it a good stir.
3. Remove the scallops from the pan and keep the leftover XO sauce 'residue' from the pan.
4. Pour in the YIFON Spicy Mushrooms, chilli and sesame oil into the same pan and stir for about 30 seconds.
5. Assemble YIFON Spicy Mushrooms with scallops and rice crackers, sprinkle with spring onions and serve.


Hint: Scallops come in different sizes, the 30 seconds is the usual time used to cook scallops. Use your hand to feel the scallops if you want a perfectly cooked scallop. Scallops are usually soft and when you feel the scallops with your hand and it has kind of 'harden' up slightly, it's about ready, add in the XO sauce and you can set it aside.


Hint: You do not need to clean the pan after taking the scallops. The leftover XO sauce from pan frying the scallops is superb stuff. It gives the mushroom extra fragrance.



You would probably not plate your food at home, but if you are preparing it as a special meal, plate them up. Nicely plated food makes you feel good even before tasting it!


The above, Chef Eric's example of how to do it.


This is my replication. Looks equally good?

It doesn't take much time to prepare. Chef Eric said use the freshest seafood and your meal will come out well even if you can't really cook.

Pork Luncheon Meat Bruchetta

You would probably like say, wah... "like that also can". Luncheon Meat Bruchetta!
If you entertain people at home like we do quite often, this will probably save you lots of slogging in the kitchen!

Here's the recipe:

Ingredients
1 Can of Ma Ling Pork Luncheon Meat
1 Roll of sliced baguette
4 hard boiled quail eggs
30g of cherry tomatoes
30g of shallots
20g of sweet basil leaves
30g of diced pineapples

Seasonings
2 tbsp of olive oil
1 pinch of black crushed pepper
1 pinch of salt

Method
1. Slice Ma Ling Pork Luncheon Meat into the size of your sliced baguette and pan-fry both sides till they are crispy (or how you like it).
2. Put the sliced baguettes in the oven for 3 minutes to make it crispy.
3. Halve the quail eggs and cherry tomatoes. Mix them with the sliced shallots, chopped basil leaves and pineapples with the seasoning.
4. Assemble and serve immediately.



Did you notice something? Chef Eric was without his trademark red glasses!
He was arranging the baguette to be toasted in the oven. Don't you love biting into a crunchy baguette?



How many of you have been eating Ma Ling luncheon meat since young?
I have...


For those who need visuals to see how thick and the size of the luncheon meat to cut.
Chef had a little oil on his pan, I totally did not use any oil on mine. ;-)


Above, Chef Eric's sample on how it's done.


Mine's looking quite good too right? If you hate onions or shallots, just omit it.

Tip: Simple stuff that you can prepare for yourself or for parties at home. Quick and simple starter for those who arrive early.

Mini Ham and Cheese Pizza with Assorted Mushrooms

I feel if you have kids at home, this is a good bonding time with the kids in the kitchen!
It won't go wrong, just that it might get real real messy!

Here's the recipe:

Ingredients
1 Bottle of YIFON Assorted Mushrooms, drained
2 pieces of pizza crust
3 tbsp of tomato sauce
10g of diced red onions
30g of turkey ham
5g of salad leaves
1/4 tsp of olive oil
1 pinch of salt
1 pinch of pepper

Method
1. Pre-heat oven to 180 degree, bake pizza crust for about 3 minutes. The pizza crust should be golden brown but soft in the center.
2. Spread tomato sauce evenly. Top with YIFON Assorted Mushrooms, salad leaves, ham and cheese.
3. Drizzle olive oil, salt and pepper. Bake for another 5 minutes then serve hot.



These pizza dough were from the freezer sections of the supermarket. Get the brand that you usually buy.

Chef Eric said that if you want a nicer sauce, instead of just tomato sauce, add half amount of tomato paste and half amount of tomato sauce. Add some herbs in it, and it will make a difference.

Don't spread the tomato paste all the way to the sides, leave around 1 cm of tomato paste free zone. That will make it look nicer.



The mushrooms should be drained and put on top of the tomato paste. Add anything you want and the cheese should be on top.


This was Chef Eric's version of it.



My turn to make it. If you want to add seafood like prawns, it's best to gently stir fry them first. If not, leave the prawns on top of the pizza so that it will cook.


I listened to the Chef, have some tomato paste free zone around the sides.
If onions are your nemesis, ban it from your pizza!


I did not waste my luncheon meat from the previous dish! I put them together with my delicious mushrooms. The mushrooms bottle we used was the one with the assorted mushrooms. 3 different kinds of mushroom in it!


Ingredients overflow? Don't worry, gently press it down!
I had the ham, cheese and the prawns on top.



After baking, this is how it looks! Should have put more cheese ya?
Not too shabby looking right?

Really simple dish to prepare too if you are having parties at home.
It's not that expensive too and can be a back-up dish if your other dishes don't turn out the way you want it!


The Yifon Brand range of 'ready to eat' mushrooms!



The next time you walk along the supermarket aisle, pick one up and try.

YIFON Bottled Mushrooms are available in 6 different flavours - YIFON Assorted Mushrooms (containing poku, golden and button mushrooms), YIFON Teatree Mushrooms, YIFON Spicy Nameko Mushrooms, YIFON Bailing Mushrooms, YIFON Spicy Bailing Mushrooms and YIFON Spicy Golden Mushrooms. They are on sale at $1.95 each.

At selected supermarket outlets, if you get 4 bottles of YIFON bottled mushrooms, you can get a limited edition Yit Fong 2012 calendar.



I have 20 copies of calendars to give away. 5 of them are personally signed by Chef Eric Teo as above. There is a recipe for each month of the year. Do you want one of it?

If you do, just drop a comment below telling me which of the 6 flavours you like or you think will like.
Then email me at keropokman @ gmail.com your mailing address so I can post the calendar to you.

The first 5 will get the signed copies.

These calendar have been specially commissioned by Yit Hong Pte Ltd, would you want to 'like' their facebook page? While you are there, why not 'like' my post too? You might win yourself some goodies from Yit Hong. Good luck!

-- 6 Jan 2012 Update: Calendar Giveaway is over --

DBS Indulge: Masterclass with Sho Naganuma (from Hide Yamamoto)

[This post is brought to you by DBS Indulge]

Are you a DBS credit card holder? If you are, you probably know that there are quite a few benefits of holding on to a DBS credit card. One of the benefits is DBS Indulge. It's DBS Cards dining program that offers privileges at over 1000 dining outlets islandwide. Do you know, other than dining programs, DBS Indulge also offers Masterclasses by celebrity chefs?



As a DBS credit card holder, I want to know where I can get the best offers. To keep track of what DBS Indulge offers, I have the DBS Indulge iPhone app on my phone. (Search for 'DBS Indulge' in the Apple App Store). If you are a Nokia N series or Blackberry Bold Series (9000/9700) user, you can visit www.dc2go.net/dbs to send an SMS download link to your smartphone.




It is really quite a convenient app to have on your phone!


Recently, thanks to DBS Indulge, I got to attend a Masterclass by renowned DBS Indulge Chefs. DBS Indulge holds masterclasses monthly. I attended the May Masterclass by Chef Sho Naganuma from the famed Hide Yamamoto multi-concept restaurant located at Marina Bay Sands.



That's Chef Sho Naganuma.

Well, he is only 31! He is 1.8 metres tall, weights 70kg. From what I hear from the DBS Indulge ladies who have seen him in singlet, he has a very good physique too! Spiked hair, goatee, he looks more like a Japanese movie star rather than a chef doesn't he? He is the Executive Chef at Hide Yamamoto, the exclusive multi-concept restaurant at Marina Bay Sands.


While the ladies and some 'happy boys' are oggling at the Chef Sho, I was oogling at the featured recipes that he will be preparing!

He prepared the following in front of the audience and it was absolutely stunning!
- Chawan Mushi (Black Truffle Flan with Shark Fin Broth)
- Grilled Baby Poussin with Buttered Soy and Truffle Rice
- Pinky Chick (Strawberry Soya Milkshake with Tapioca Pearls, Yuzu Fizz and Strawberries)

Demo: Grilled Baby Poussin

It was only a 2 hour class, so to make good use of time, he prepared the baby poussin first. It has to bake for 20 minutes in the oven.

If you are shy to ask/too lazy to google/yahoo/bing, a poussin is a baby chicken or spatchcock. :-)

Recipe for Grilled Baby Poussin with Buttered Soy and Truffle Rice

Ingredients:

• 500g French baby poussin
• 500g Japanese rice
• 0.45 litre chicken stock
• 0.05 litre soy sauce
• 28g unsalted butter
• minced Italian fresh truffle
• whole Italian truffle
• white truffle oil

Method:

1. Clean poussin and soak in 3% salted water for 2 hours.
2. Once poussin is soaked, remove from salted water and dry.
3. Put Japanese rice, chicken stock, soy sauce and unsalted butter into a cooking pan and stir well. Allow it to steam in a steam overn at 100C for about 30 minutes.
4. Remove mixture from oven and stuff into baby poussin.
5. Brush duck fat over baby poussin and finish off with some salt. Cook in oven at 250C for 10 minutes on each side.
6. Finish up with charcoal until poussin is nice in colour.
7. For plating, take a portion of the poussin and assemble with a slice of fresh truffle. Spray with white truffle oil and serve.

Don't worry if you are sitting at the back. I was sitting behind and I could still see what's going on in front. There were 2 big screens around that showed a bird's eye view of what the chef is doing.

About the recipe, if you are wondering what is 3% salted water, well, someone in the audience asked the same question. 30g of salt in 1 kg (or litre) of water, that's 3%.

Chef Sho also said he bakes his chicken on the sides. The breast meat does not touch the bottom of the baking tray. This way, it stays moist. I shall try baking chicken that way next time!

Demo: Chawan Mushi

When I saw the steamers, I was like hey, those are square instead of round ones! They fit so nicely to the food serving trays!

The lady is a chef working in Chef Sho's kitchen. The steamers were already filled with bowls and bowls of chawan mushi to be steamed.Heavy stuff and the Chef lifts it with no effort at all!




Recipe for Chawan Mushi

Ingredients:

Chawan Mushi

• 8 eggs
• 600g dashi
• 35g white truffle oil
• 50g white soy sauce
• 75g black truffle

Shark Fin Broth

• 600g chicken soup
• 100g Japanese leek
• shark fins

To Thicken

• white soy sauce
• salt
• potato starch

Method: 

Chawan Mushi

1.  Blend eggs, dashi, white truffle oil and white soy sauce. Strain mixture into a bowl and chill.
2. Chop black truffle and add into the chawan mushi mixture.
3. Steam chawan mushi for 5 mins at 90C.

Shark Fin Broth

1. Heat chicken soup, Japanese leek and sharks fin over medium heat until the original amount has reduced by 50%.
2. Add in potato starch to the reduced mixture to thicken further.
3. Add salt and white soy sauce to taste.

He whisked everything and filled them into bowls and it's done! Off to the steamers and in a few minutes, wonderful chawan mushi!

Somehow the chef makes it so so easy!




The sous chef adding the finishing touches and also the sharks fin broth on top of the chawan mushi.




They taste so so good! So smooth! So fragrant! So delicious!
Yes, so much truffles too!!!




This was the bowl I had. Indulgence!



Can't resist not showing you the black truffles at the bottom of the bowl. You can see I swiped some off, and then remembered, I need to take a photo of it!

Demo: Back to the Grilled Baby Poussin

Do you know Chef Sho has super power! What he is doing in the photo above is to measure the core temperature of the chicken! He is Superman's cousin! (No, not related to keropokman, keropokman has no super power!)

He speaks English by the way. After all, he had worked in hotels and restaurants in Los Angeles and Washington DC.





Chef is smiling. I guess you can say the poussin was a success!




I think for the photo above, he is asking me if I want the whole poussin to myself.
My stomach might have growled a bit too loud! :-p




Chef Sho was showing us how to plate the dish.
No, he was not dancing with the baby chicken!

It seemed so easy for him to cut up the whole chicken. It was effortless for him. I wonder when will I be able to do that!




See, he used just a small sharp knife to accomplish what he wanted to do!




I thought the recipe said a slice of truffle!
He was way too generous that night! We all like him!




This was what I ate. Just too beautiful beyond description and too marvelous for words!




The bowl of black truffle! The truffle oil behind.

Demo: Pinky Chick

I have no idea why Chef Sho gave the dessert such a name. Pinky Chick. It sounds so... (nevermind.... as long as it taste good)




Recipe for Pinky Chick:

Ingredients:

Yuzu Fizz

• 1 litre water
• 200g sugar
• 30g yuzu juice
• 16g gelatine leaves

Strawberry Compote

• 1kg frozen strawberries (whole)
• 120g sugar
• 7g pectin

Strawberry Shake Soda

• 200g strawberry sherbet
• 150g soy milk

Method:

Yuzu Fizz

1. Boil water, sugar and yuzu juice
2. Bloom gelatine leaves in ice water and add the bloomed gelatine into the yuzu mixture.
3. Set the mixture in the chiller for 3 hours. Once set, break the mixture and pour it into the siphon.
4. Charge it with CO2 chargers and chill overnight.

Strawberry Compote

1. In a bowl, mix sugar and pectin together and set aside.
2. Boil strawberries in a pot until they start to turn soft. Add the sugar mixture to the pot of boiling strawberries.
3. Stir constantly until mixture thickens like a jam.

Strawberry Shake Soda

1. Combine strawberry sherbet and soy milk and whisk until mixture thickens.
2. For assembly, combine strawberry compote, pearls and fresh strawberries. Pour in strawberry soy shake, followed by the yuzu fizz and garnish with mint leaf. Serve.

Look! A toy that I want, but I doubt I will use it often. He is using a Espuma or thermo canister with a pump sprayer to charge the yuzu fizz with CO2.

It magically transform the gel like yuzu with gelatine into foam that looks like cream!






The pinky chick! Ah..... I can only say ah.....




This was our pinky chick!

Thanks to a lady sitting beside me in the audience who does not take gelatine, she offered me her portion. During the Q&A, she was asking if other alternatives to gelatine can be used. The chef says he will get back to her, but I think it should work :-)

Sake Pairing

It seemed that on the day or day before the masterclass, the folks from the Tatenokawa brewery was in Singapore. Tatenokawa was established in 1932 and boast a 170-year history based in the Shonai region of Yamagata, the breadbasket of Japan bordered by Mt Chokai to the north and Mt Gassan to the south.

Sounds impressive?



The sake master! Ask him anything about Sake and he knows.




For every dish we had, sake was served. I can't remember the name of each of the sake.
I tried them and they were good. Oh, they were excellent!
The most interesting ones are the following:



"Kodakara Yogurt" and the "Kodakara Yamagata Peach and Cherry" combo!



Mix them together and oooo, you get something something that you want more and more of!

You can get the sake at Orihara Liquor Shop and Bar located at 11 Unity Street, #01-01/02, Robertson Walk, Singapore 2379995. You can call them at +65 6836 5710



Now that you have seen the dishes prepared by Chef Sho, do you want to try it as well?
Here's a deal that I saw on the Asian Food Channel Website.

Exclusively for DBS/POSB Credit or Debit Cardmembers at Hide Yamamoto:

• Exclusive chef's menu (featuring the signature dish from Chef Sho's masterclass)

Hide Yamamoto
Marina Bay Sands L2-05
(2nd floor of casino, accessible to general public via The Shoppes).
Tel: +65 6534 8880


If you would like to attend other month's session, please visit www.dbs.com for details on how to register.

A big thanks to Fulford PR and DBS Indulge for inviting me to attend this masterclass.