Singapore’s National Day

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Just around the corner is Singapore’s National Day!  Recognizing the day we gained independence, the holiday falls on the 9th of August and is day unity throughout our island nation.  This year we will be celebrating Singapore’s 47th Birthday.

People display their national pride with songs, flags and private celebrations.  But it is the much-anticipated National Day Parade that gets the most attention.

Floats are adorned with Singapore’s most beloved icons.  Military and civilian contingents march in unison and with passion.  There are even exhilarating air displays by fighter jets, as well as a fireworks spectacle.  The multi-ethnic performances, which incorporates traditional instruments and dance, reflects the harmonious mix of cultures that make Singapore unique.

This National Day, my family and I will be spending time at home enjoying local multi-cultural delicacies for lunch such as chicken rice, Satay (Malay barbeque meat skewers), chicken curry and a variety of Nyonya Kueh (Local desserts and cakes).  After that at about 6 pm, my family, along with the rest of Singapore, will tune in and watch the National Day Parade live on television. I am so excited!

The staff at Capella Singapore originate from various countries throughout the world, including France, Germany, Sweden, Holland, China, Philippines, Myanmar and India (just to name a few).  I love hearing about their excitement and anticipation of Singapore’s National Day festivities (some even plan to attend the parade live!).  It is this coming together that really captures the spirit of Singapore and its diverse inhabitants.

 

A Visit To Singapore’s Kusu Island

Kusu Island

Whenever I gaze out over the ocean from the Capella Singapore, I notice the many small islands in the distance.  Capella Singapore is located on Sentosa Island, one of the many islands off of Singapore.  While there is a multitude of amazing attractions and activities on Sentosa, there is much to do on the other Singaporean islands as well.

Kusu Island, one of Singapore’s southern islands, holds many of the mysteries to Singapore’s cultural heritage.  Kusu Island, which means Turtle Island in Mandarin, is also known as “Pulau Tembakul” (Peak Island) in Malay.  Like many places with rich histories, Kusu Island earned its name from a legend.  According to the story, the island was once a giant magical tortoise that transformed itself into an island to save two shipwrecked sailors – one Malay and the other Chinese.

Given the folktale that landed Kusu Island its name, it is only natural to find that Kusu Island is home to one of Singapore’s most revered Chinese and Malay religious monuments.  The Chinese temple in Kusu Island houses two highly regarded deities – the Da Bo Gong (God of Prosperity) and Guan Yin (Goddess of Mercy).  You can also find the three Malay “Kramats” (holy shrines of Malay saints) on the island.

While being a small island, accessible only by ferry from Singapore’s Marina South Pier, Kusu Island still attracts many Malay and Chinese religious devotees who make their trips to the temple and shrines to pay homage and pray for wealth, fortune, love and harmony. This is known as the annual Kusu Pilgrimage, which happens every year, from September to November.

In addition to its rich heritage sites, Kusu Island is also known for its beautiful and tranquil nature with enchanting lagoons, pristine beaches and varied wild life.  Other attractions on the island include a wishing well and as you might have guessed, a Tortoise Sanctuary.  Thinking about Kusu Island’s rich culture and heritage makes me want to plan a visit myself!

If you would like to visit Kusu Island during your next stay at Capella Singapore, please let your personal assistant know and they can arrange it for you!

Getting To Know Capella Singapore’s Gabriel Danis

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Famous author and lover of all things French, Julia Child, once declared, “Wine is one of the agreeable and essential ingredients of life.”  Indeed, these words could not ring more true for Capella Singapore’s new Restaurant Manager and Sommelier of The Knolls Restaurant, Monsieur Gabriel Danis.

Originally hailing from Roanne, a commune in the Loire region in central France, Gabriel has spent just over 14 months in sunny Singapore.  Indeed, it is fitting that coming from one of France’s most renowned wine regions – he is now half-way round the world sharing his passion for French wine.

Starting from a humble beginning in 1995 as a commis waiter in Troisgros, a world renowned three Michelin-star restaurant in France, Gabriel learnt all the basic skills of fine dining service at the highest level.  Since then Gabriel has continued to grown restaurant knowledge, working in premier locations throughout the world.  During that time, Gabriel developed a special passion for wine and in 2000 he earned the highest level of certification in wine education from Wine & Spirit Education Trust.

Wanting to learn more about wine, I followed Gabriel around to observe his duties and walk in the shoes of a wine sommelier for a day.  Apart from running wine tasting information sessions and offering expert advice and service to guests, Gabriel also manages wine procurement, wine storage, and wine cellar rotation.  Working along with Capella Singapore’s culinary team, Gabriel has also created wine pairing to complement each and every dish.

After an interesting afternoon, the charismatic and gentlemanly sommelier left me with three useful tips to for even the most novice wine lover:

  • Don’t be shy to ask the restaurant to pack up your wine bottle, especially if it is one that you thoroughly enjoyed. Remember to keep the label!
  • Decanting is not always necessary, as the wine will get plenty of air in the larger wine glasses while we swirl.
  • If you do not own a wine refrigerator, find a place in your house which is dark with a fairly constant, moderate temperature.

Singapore’s Place in the Sea

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Capella Singapore’s restaurant Cassia offers not only delicious meals, but also a bit of a historical reminder of one of Singapore’s distinguishing characteristics.  Named after the fragrant cinnamon spice, Cassia is reminiscent of the ancient spice routes between India and China that passed through Singapore in the early settlement days.  It is these spice routes that have helped to define Singapore identity even today.

True to the notion that everyone has different strengths, Singapore while being small with not many natural resources has one rather unique trait; a strategic location at the tip of the Southeast Asian peninsula.  It is no surprise that during the British colonial period in the early 19th century, Singapore fast became a bustling entrepôt trading center in Asia with many commodities such as silk and spices as well as raw materials passing through its harbors.

Here on our little island of Sentosa, up on a knoll where Capella Singapore is comfortably perched, we are endowed with a truly magnificent view of the South China Sea.  On evenings, looking out over the glistening waters of our cascading pools, I often see numerous dancing lights in the horizon coming from the ships and containers passing through our port.  A beautiful sight it is indeed, especially because it makes the deep night sky come alive.  It almost looks like the very same silk that once changed hands amongst traders now lives forever amongst the stars and sea.  And the ships that sail into the horizon are like shimmering sequins delicately sewn across the silk.

Perhaps it is being up on a hill that gives me this unique perspective and opportunity for retrospection.  Perhaps it is the lush green landscape which I am surrounded by that provides the perfect setting.  Indeed, while I watch the ships in the distance, I cannot help but reflect on Singapore’s history and be deep and innately thankful.  Thankful that our bustling port is indeed the cornerstone of our prosperous and vibrant country.

Nevertheless, regardless of our rich history, it definitely is a unique sight to behold.  Many a time guests have confided about how much they adore the view and it would be in a sense incomplete without those boats in the background.  I am often told that while in the midst of soaking up the tranquility of the resort, seeing those boats in the distance still reminds them that this is Singapore and that the lively cosmopolitan experience is a mere stone’s throw away.

Tom Kerridge Visits Capella Singapore

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I caught an episode of a reality cooking television show once, and the flaring tempers and highly stressful work environment forever tainted my perception of what Michelin-starred chefs are like – until I met Chef Tom Kerridge.

The British Celebrity Chef and owner of Two-Michelin starred Hand & Flowers restaurant and bar in the UK was recently at Capella Singapore as our Guest Chef to host a series of quintessentially British lunch and dinner events during the last week in May.

I was fortunate enough to meet him, and get the opportunity to observe the talented chef work behind the scenes and handle the media with grace and effervescence.

But what surprised me the most, was his effort to greet every single person that he came across, with a genuine concern and sincere smile. It wasn’t just the very important guests and upper management that he paid special attention to. I spotted Chef Tom having conversations with the service and housekeeping staff, always taking a moment to ask how they were when he walked down the corridor.

Not surprisingly, it was a joy to have Chef Tom Kerridge at Capella Singapore and he fit in perfectly!  Before leaving I had to get a recipe for one of his most popular dishes, Beef Jelly with Raw Beef.  (Don’t be fooled by the name— this is delicious!)

INGREDIENTS
150g dried beef fillet raw
100g sliced beef fillet and corn flour for dusting
1 kohlrabi diced
1 bunch breakfast radish
1 Granny Smith apple diced
Kohlrabi cress to garnish
Tabasco
Salt & pepper
1 Trisol batter mix
500ml good beef stock
Sosa Vegi Gel x 10g
4 large Langoustine Tails, blanched and peeled
100ml white wine vinegar
100g sugar
Wasabi mayonnaise
1 tube wasabi
3 egg yolks
1 tbs white wine vinegar
300ml oil
Season with salt

METHOD
1.  Mix the beef dice and kohlrabi together and season with salt, pepper and tabasco.
2.  Place into bowls. Bring the beef stock to the boil and add the vegi gel.
3.  Leave to cool a little and pour onto the beef in the bowls.
4.  Leave at room temperature.
5.  Bring the vinegar and the sugar up to the boil and allow the sugar to dissolve.
6.  When cool, add the apple to take on the pickle flavour.
7.  Dust the sliced beef in corn flour and fry till crispy.
8.  Season to taste.
9.  Deep-fry the langoustine in the batter and serve on the jelly and garnish with the pickled apple, cress, radish and crispy beef.
Serve.

Before The Light Changes At Capella Singapore

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Last week we had a photoshoot here at Capella Singapore, as we update some of our brand photography.  Needless to say that it was a very interesting experience, being up and about the hotel at sunset and again before the break of dawn, just to catch that one spectacular moment where the light casts the perfect shadows and reflections.

Taking a walk in the early hours of the morning is almost surreal and it really brought a whole new perspective.  If you ask me, this is really what life is like behind the scenes in a hotel.

At 5am, the kitchen is already bustling with busy chefs and culinary assistants whipping up the perfect breakfast spread.  As I pass through the kitchen, I catch a delicious aroma of fresh pastries— the perfect way to start a morning!

Over at the lobby, all is quiet except for the occasional guest checking out for an early morning flight and the brisk business traveller looking for a cup of coffee in the library before heading out for a day of meetings.

Outside by the pool, our hardworking housekeeping team is diligently clearing the pool from all the fallen leaves and twigs, the evidence of a midnight shower.

Daybreak here at Capella Singapore is indeed breathtaking.  Perched high up in one of our rooms, where the balcony overlooks the gleaming waters of our cascading pools and the magnificent South China Sea, is where the photoshoot begins.  After the intricate set up and the photographer finding the right angle, we wait for sunrise.  As dawn approaches, the skylights begin to change, ever so slowly that you don’t even realise how much it’s changed.

It’s just before 7am and our photographer springs to attention, sensing that the light is just about right.  A few shots are taken, each shot notably different from the previous one.  In just 15 minutes, the shoot is done, the light has changed and morning has come. Who could have imagined that only a moment ago, the pool side still glowed in the semi dark sky and now it glistens in the morning light.

The next time you’re in town with us, consider taking an early morning stroll about the grounds and enjoy the fresh sea breeze.  It’s really peaceful and calm and an experience unlike any other.