All About Rum at Bob’s Bar

Cuban Fever at Bob's Bar - experience three different rums

I recently learned that Bob’s Bar at Capella Singapore features some of the region’s most rare and unique rums. Wanting to learn more about Bob’s Bar’s exclusive collection of rums, I sat down with Bob’s Bar’s lead bartender Brendon Khoo who shared more about rum.

Brendon Khoo at work creating a delicious cocktail

Brendon Khoo at work creating a delicious cocktail

Can you tell me how rum is produced?

Rum is a spirit that is made from molasses, the by-product of making sugar from sugarcane.

Can you share with me about one of the more exclusive rums that we offer?

One of the rarest rums we offer is the Diplomatico Single Vintage 2000. In the year 2000, the weather conditions were just perfect in Venezuela (high temperatures during the day, cool at night, high humidity and lower than average rainfall) that created the best and sweetest sugarcane harvest in the country’s history. It was during this season that Diplomatico created this single vintage rum which is a limited edition. The harvest was so good that the rum was created from fresh sugarcane “honey” and molasses together and pot-stilled in very old copper pot stills, which produce a rum with distinctive character. After which the rum was aged as a mixture of single malt and bourbon casks, before being finished in Spanish Oloroso Sherry casks. There are not many bottles of this rum available in South East Asia but Bob’s Bar has it!

That’s amazing. What are some of the cocktails you serve that feature rum?

As a Cuban bar we try to serve cocktails that are predominantly rum-based such as Daiquiris and Mojitos which are created using white rum and Rum Old Fashioned made using dark rum.

I would love to learn more about rums. How can I do so?

We recently launched an exciting rum-tasting experience called Cuban Fever where you will be able to try three unique rums – a classic, a distilled and a premium reserve rum.

Taking place daily from 5:00 pm to 8:00 pm, the team and I will share the stories and tasting notes for each rum – allowing you to fully appreciate and enjoy each rum for all its glory.

Cuban Fever at Bob's Bar - experience three different rums

Cuban Fever at Bob’s Bar – experience three different rums

If you would like to make a reservation at Bob’s Bar you can contact them at +65 6591 5047 / bobsbar.singapore@capellahotels.com or book online at here.

Capella Singapore’s Foie Gras Terrine

Foie Gras Terrine

December is probably my favourite month in the year, simply because the air is just full of festivities and good cheer.

One of the things that I always look forward to is the scrumptious, mouthwatering Christmas meals.  Capella Singapore’s Executive Chef David Senia, was kind enough to share with me a recipe for a very festive appetizer which The Knolls will be serving this festive season – a Foie Gras Terrine with Apple Chutney and Brioche.

I love the simple preparation that impresses with its beautiful flavours.

Foie Gras Terrine

Terrine of Goose Liver, Vanilla Apple Chutney and Brioche Toast

Foie Gras Terrine

1kg  Foie Gras

10g  Salt

3g  Pepper

4g  Sugar

  • Marinate the Foie Gras with salt pepper and sugar and place it in a terrine
  • Put the terrine in a hot water bath and cook it at 55 degrees Celsius for an hour
  • Allow it to cool and set for one day
  • Remove the foie gras from the terrine and slice it evenly

Apple Chutney

500g  Sugar

1.5kg  Granny Smith apple (peeled and cored)

5pcs  Cardamom

5  Vanilla Pods

  • Dice the Granny Smith apple into fine pieces.
  • Combine all the ingredients, including the diced apples into a large saucepan and cook
  • Bring the mixture to a boil, stirring occasionally
  • Reduce the heat and continue allowing the mixture to simmer while stirring occasionally until most of the liquid has evaporated.
  • Remove from heat and allow it to cool.

Assembling the dish:

  • Place the sliced foie gras terrine in between two slices of toasted brioche and smear a generous helping of apple chutney across the plate.
  • To garnish, chop some nuts (hazelnuts, walnuts, almonds, pistachios) and gooseberries in a bowl toss it with vanilla olive oil

Additional festive garnishing tips from Chef David: you can add some micro herbs, such as coriander leaves, which not only add a decorative touch to the dish but also enhance the taste.

Bon Appétit!

Get To Know Chef Victor Garrido of Capella Marigot Bay

Victor.Marina.Bridge 2

Recently I had the chance to sit down with Capella Marigot Bay’s Executive Chef, Victor Garrido.  Get all the mouthwatering details from our chat below!

Hello Chef Victor and welcome to Capella Marigot Bay!  Tell me and the Capella Blog readers a bit about yourself.
Hello!  I am Victor Garrido, I began cooking at a young age.  As a kid growing up in Mexico, I would always be in the kitchen with my mother, grandmother and aunts, while my brothers and cousins played football outside.
My love for food, cooking and eating has allowed me to travel throughout Mexico and the world giving me the chance to enrich my repertoire.  I am so excited about this current opportunity to place these culinary and cultural experiences together on one plate for our guests here at Capella Marigot Bay.

Victor Garrido Capella Marigot Bay

Describe your attitude towards food and your personal cooking style.
My attitude towards food is all about respect.  I have as much respect for a single bay leaf as for a giant spiny lobster.  This attitude helps me to understand each and every ingredient and its characteristics to get the best of them and create the proper balance and match for palate, nose and eyes.
But that doesn’t mean I take food too seriously!  In fact I would describe my style as fun, adventurous and full of flavor.

What are your impressions of St. Lucia? 
St. Lucia is the best!  It is full of magic and wonder.  The environment and nature is rich and beautiful and the people posses a genuine warmth.  I have no doubt that this island will be a top vacation destination in the Caribbean in the very near future.

What do you think of the local food?
It is rich in both history and flavor.  You can taste the French- British influence combined with Indian spices and enhanced by organic local herbs in every bite.  Imagine these flavors joining with luscious chunks of Caribbean Kingfish and ground treasures…all in the same coal pot.
It just makes it amazing and full of potential seasonal variations.

Can you share some of your ideas for the different food outlets at Capella Marigot Bay?
Certainly!  As part of our plans, we have the construction and development for two new outlets and a Pool Bar, featuring fresh and healthy seafood options in our menu, such as Tiraditos, Lobster Rolls, Watermelon and Spicy Shrimp Salad etc.…

Our main restaurant will offer a relaxing atmosphere with both indoor and outdoor seating overlooking our gorgeous Marina.  For those looking for a more secluded affair, a private dining room will also be available.

The Hurricane Hole, located Jetty side, will serve lunch and dinner under a casual relaxed ambiance. I can’t wait to bring some smoky charcoal and barbequed meat aromas to the setting!

All of our dishes will possess true “Caribbean Soul,” as we are working with local farmers and purveyors to provide the most authentic and fresh ingredients.  I can’t wait for our guests to taste it all for themself!

 

 

 

 

Breidenbacher Hof’s Braised Veal Fillet

Braised Veal Fillet

The dishes created by Breidenbacher Hof’s Executive Chef Philipp constantly impress me.  And his latest, Braised Veal Fillet served with Horseradish Crumbles and two variations of Parsley Root is the perfect dish for the wintery season. The Braised Veal Fillet has its roots in Austria and originally was a dish served only to high society.  Apparently, Chef Philipp numbers me among the important people, because he just served it to me a few days ago!  And as you already know, I love to try these recipes out for myself and of course share the secrets with you.  So take a look below – and be sure to prepare it for the important people in your life!

 Braised Veal Fillet

Marinade for 800g veal fillet:

–       1l red wine, dry

–       2 onions

–       2 carrots

–       ¼ celery knob

–       50g tomato paste

–      2ts cedar

–      2 laurel leaves

–      2-3ts thyme

–      salt and pepper to taste

Preparation:

First remove the fat from the fillets.  Once cleaned, add the fillets and all other ingredients to a pan and leave it to marinate for 48 hours.

 

Braising:

Take the fillets out of the marinade (reserve for later) and season them with salt and pepper.  In a pan on the stove, sear the fillet on all sides giving it a nice golden-brown color.  Then remove the fillet from the pan and set aside.

Add the vegetables to the same pan used for searing the fillets and sauté.  Deglaze the vegetable by adding a small amount of the reserved marinade to the pan.  Now add half a glass of water to the pan and bring to a boil.  Allow the liquid to reduce.  A delicious dark sauce will be created this way!

Return the veal to the pan and move it to the oven.  Allow it to cook for about two hours at 105° Celsius.  When finished, take the meat out of the pan and cover it with a wet towel so that it keeps its color.  Then, pass the sauce through a sieve and return it to the stove if you’d like it to reduce further.  Remember to season to taste!

Horseradish Crumbles:

–       100g fresh breadcrumbs

–       30g melted salted butter

–       5g chopped thyme

–       15g freshly grated horseradish

 

Preparation:

Combine all of the ingredients, except for the horseradish.  Set to the side.

Puree of Parsley Roots:

–       500g peeled parsley root

–       500ml cream

–       salt and pepper to taste

Preparation:

Cut the parsley roots into small pieces and blanch them so that they keep their color.  Boil the cream in another pan and add the blanched parsley roots. Continue to cook unto the root is fork tender.  Then puree the roots adding the cream to taste.  Season with salt and pepper.

Roasted parsley roots:

–       2 parsley roots

–       1ts Olive oil

–        Finely chopped fresh parsley

–       salt and pepper to taste

Preparation:

First, peel the parsley roots and cut each of them into 6 pieces.  Roast the roots on high temperature in a pan using the olive oil until they have reached a golden-brown color.  This usually takes 10-15 minutes. Season with salt, pepper and the finely chopped parsley.

Finally, assemble the ingredients all on the dish, adding the crumble over the veal.  Sit back and enjoy!

I really had a lot of fun cooking this recipe. I wish you a lot of fun trying it yourself and cannot wait to read about your experiences!

Geschmorter Kalbstafelspitz Bei Breidenbacher Hof

Braised Veal Fillet

Die von unserem Küchenchef im Breidenbacher Hof, Philipp Ferber kreierten Gerichte beeindrucken mich immer wieder.  Sein letztes, der geschmorte Kalbstafelspitz mit Meerrettichbröseln und zweierlei Petersilienwurzel ist das perfekte Gericht für die Winterzeit. Der Tafelspitz hat seine Wurzeln ursprünglich in Österreich und war ein Gericht, welches nur der hohen Gesellschaft vorbehalten war. Offenbar zählt mich Küchenchef Philipp auch zu dieser, da er mir den Tafelspitz vor einigen Tagen serviert hat! Wie ihr bereits wisst, liebe ich es, neue Rezepte auszuprobieren und diese Geheimrezepturen auch mit Euch zu teilen. Viel Spaß beim Nachkochen – das Gericht für Eure Liebsten!

 Braised Veal Fillet

Marinade für 800g Kalbstafelspitz:

–       1l trockener Rotwein

–       2 Zwiebeln

–       2 Karotten

–       ¼ Knollensellerie

–       50g Tomatenmark

–      Zum Würzen: 2 TL Wacholder, 2 Lorbeerblätter und 2-3 TL Thymian, Salz und Pfeffer

Zubereitung:

Entfernen Sie zunächst den Fettdeckel und die Silberhaut des Kalbstafelspitzes und lassen Sie ihn dann in dem trockenen Rotwein mit dem gewürfelten Röstgemüse und Gewürzen für 48 Stunden kalt marinieren.

Nehmen Sie das Fleisch aus der Marinade und würzen Sie es gut mit Pfeffer und Salz. Nun den Tafelspitz von allen Seiten anbraten, bis er goldbraun ist und die Poren verschlossen sind. Das Fleisch wird nun vorerst aus dem Topf genommen und dafür im selben Topf etwas geröstet und mit der Marinade abgelöscht. Fügen Sie das Tomatenmark hinzu und löschen Sie alles wieder mit etwas Marinade ab. Durch den Schmoransatz entsteht eine leckere dunkle Sauce. Dieser wird im nächsten Schritt mit Wasser aufgefüllt und zum Kochen gebracht. Sobald es kocht, kann der Kalbstafelspitz in den Topf gelegt werden und für etwa zwei Stunden bei 105°C geschmort werden.

Nehmen Sie das geschmorte Fleisch aus dem Topf und decken Sie es mit einem feuchten Tuch ab, so läuft es nicht an. Jetzt dürfen Sie die Sauce passieren, wiederholt etwas reduzieren lassen und abschmecken!

Meerrettichbrösel:

–       100g frisch geriebene Brötchen

–       30g zerlassene Salzbutter

–       5g gehackter Thymian

–       15g frisch geriebener Meerrettich

Zubereitung:

Vermengen Sie alle Zutaten, bis auf den Meerrettich miteinander und stellen Sie sie bei Seite.

Petersilienwurzelpüree:

–       500g geschälte Petersilienwurzel

–       500ml Sahne

–       Salz und Pfeffer zum Abschmecken

Zubereitung:

Die Petersilienwurzel klein schneiden und in gesalzenem Wasser blanchieren. Die Sahne parallel aufkochen, die blanchierten Petersilienwurzeln hinzugeben und vorsichtig weich kochen, sodass die Sahne nicht anbrennt! Nun die Petersilienwurzel mit einem Mixer und einem Teil der Sahne( je nachdem welche Konsistenz man wünscht) pürieren. Mit Salz und Pfeffer abschmecken.

 

Petersilienwurzel-Gemüse:

–       2 Petersilienwurzeln

–       Olivenöl, geschnittene Blattpetersilie

Zubereitung:

Die Petersilienwurzel schälen und der Länge nach sechsteln. Nun in einer Pfanne mit etwas Olivenöl anbraten bis Sie goldbraun und weich ist, dies dauert meistens 10-15 Minuten. Zuletzt mit Salz und Pfeffer würzen und mit der Petersilie verfeinern.

Anrichten:

Ich hatte wirklich sehr viel Spaß bei der ZUbereitung dieses Gerichts. Ich wünsche Euch auch ganz viel Spaß und bin gespannt, von Euren Erfahrungen zu hören!

 

Descubriendo La Cocina Mexicana Con Marco Bustamante De Capella Pedregal

Mexican Cuisine with Marco Bustamante

Cuando escuchamos “comida mexicana” comúnmente nos viene a la mente, imágenes de piensa en tacos, guacamole, nachos, tortillas y comida callejera; Pero la comida mexicana es mucho más que eso. Ansiosa de conocer más sobre la cocina mexicana y de compartir con ustedes los principios de la cocina en Capella Pedregal, hablé con nuestro Gerente de Alimentos y Bebidas, Marco Bustamante.

Mexican Cuisine with Marco Bustamante

Marco, ¿como definirías a la auténtica comida mexicana?
Para nosotros en Capella Pedregal es muy importante mostrar a nuestros huéspedes que la comida mexicana es mucho más que platillos tex-mex o tacos. Aunque es parte de nuestra cultura, va mucho más allá. La comida mexicana es muy fresca, diversa y una fuente de maravillosos ingredientes y especias. Es difícil definir la comida mexicana como un sólo estilo ya que en cada estado o región de México encontrarás diferencias en estilos, ingredientes y cultura.

¿Cuál es la raíz de la cocina mexicana y está aún presente en la comida mexicana actual?
La comida mexicana es la fusión de la cocina autóctona mesoamericana y la española. Regionalmente es fácil identificar influencias. Un perfecto ejemplo de fusión autóctona es el Mole. El Mole es una salsa típica echa a base de chiles molidos que generan una pasta, la cual ha estado presentes en la cocina mexicana desde tiempos prehispánicos, pero que lentamente se ha transformado en lo que es hoy día. Aquí mostramos la salsa en un Dorado ennegrecido con Mole verde, apio, rábano, repollo y limón Meyer.

¿Qué ingredientes son la base de la cocina mexicana actual?
Los ingredientes básicos mexicanos son el jitomate, cilantro, chiles, especias, maíz, plátano… la lista puede seguir y seguir por que en realidad depende de la región de México donde te encuentres. Los principios de la cocina de Capella Pedregal son la de ofrecer comida artesanal, local, fresca y de una calidad inigualable. Nuestro equipo de chefs esta constantemente buscando el mejor producto y trabajando con campesinos y rancheros locales para poder ofrecer los mejores ingredientes de Los Cabos en nuestros restaurantes.

Todos nuestros restaurantes en Capella Pedregal están basados en el concepto “del huerto a la mesa y del mar a la mesa”. Nos puedes decir más sobre ¿cómo seleccionas los productos para el hotel y de dónde vienen éstos?
Trabajamos con campesinos y distribuidores de todo México para obtener los mejores ingredientes mexicanos. Localmente elegimos personalmente nuestros pescadores para asegurarnos de obtener la mejor calidad. Trabajamos conjuntamente con campesinos de Miraflores y de la Baja Sur para desarrollar nuevos productos, definir tiempos de cosecha, y visitar las plantaciones y granjas para reunir ideas creativas. Adicionalmente traemos los mejores productos de todo México; por ejemplo chiles ahumados artesanales del mercado de Oaxaca, granos de vainilla de Papantla, Veracruz, y chocolate de Mérida.

¿Cuál sería entonces tu platillo favorito?
Me encanta preparar y comer ceviche! Es un platillo simple de preparar pero tan diverso y complejo en el paladar. Mi platillo mexicano favorito, el cual realmente cambió mi percepción de la comida mexicana son las quesadillas en tortillas de maíz azul con queso Oaxaca y Flor de calabaza, las cuales probé por primera vez hace 6 años en la Ciudad de México.

Gracias Marco! Esta plática me ha abierto el apetito!
Gracias a ti, como siempre el placer es mío!