Pop the Cork: Not Your Average Protein Shakes

From the early days of scavenging cavemen to today’s wandering hipsters looking for cafés to brunch at, mankind’s love affair with eggs continue to grow. WATT Global Media recorded a 12-year high of 263.3 eggs consumed per American in 2014, which we’re pretty sure doesn’t include those in your cocktails.

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Our ‘once upon a time’ starts in the 16th century with the posset – a thick, spiced and tart beverage made from milk, lemon juice, cream, sugar and a splash of wine or ale. Tasty as it sounds, it was drunk mostly for people then to keep the cold or flu at bay. If you’re a literature student and wondering why your Shakespearean senses are tingling, you’ve probably read about it in Lady Macbeth. The eggs, however, weren’t consumed raw as the drink was warmed over the stove but this set the precedent for good ol’ eggnog you drown in bourbon, rum and brandy to tide you over one too many family gatherings.

The posset birthed another drink called the Flip, a frothy concoction of beer, rum and sugar. It’s a fun foamy way to get inebriated; a red iron was used to heat the mixture till it bubbled, similar to baristas foaming a cup of milk. Jerry Thomas, also known as the father of American mixology, christened it a cocktail in his legendary list of recipes in the Bar-Tender’s Guide published in 1862.

It’s no coincidence the late 19th century was saw bartenders transition from grumpy guy at the counter to suave masters of mixology. Another discovery that has completely changed the way we enjoy our spirits: adding egg whites (albumen) to recreate the same full-bodied taste cream or milk gives without altering a drink’s flavour. In fact, the whites work exceptionally well with acidic tipples as the acid stabilises the egg protein and prevents the molecules from binding with each other. This is why cocktails such as the Pisco sour have such impeccable foam. The more sour a drink is, the smaller the bubbles and nicer looking foam.

There’s more to a gorgeous head of white than a chemical reaction. The key – shake it hard. Just as how sugar and egg whites turn into meringue after an energetic whipping, the same goes for cocktails. A stellar (or notorious) example to illustrate the enthusiasm for shaking one’s cocktail is the Ramos gin fizz. Henry C. Ramos of the Imperial Cabinet Saloon in New Orleans invented this creamy thirst quencher in 1888 that got lots of attention for its 12-minute mixing time. Fortunately for bartenders of today, the legendary preparation is nothing more than a good story to tell.

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Chef Emmanuel Stroobant shares his easy Mac & Cheese Recipe, catch him as he serves up tantalizing dishes at Savour @ Christmas Wonderland this December



Impress your guests this Christmas with Emmanuel Stroobant's Turkey Mac & Cheese, the perfect dish for home parties.

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Preparation Time: 10 minutes

Cooking Time: 20 minutes


  • 60g             Flour
  • 50g             Butter
  • 500ml        Milk
  • 500ml        Cream
  • 150g            Gruyere cheese
  • 1/2 tsp        Nutmeg, grounded
  • 500g           Macaroni or penne, cooked
  • 400g           Turkey meat, boneless and diced into small cubes
  • 50g              Fresh Italian parsley, finely chopped
  • To taste      Salt
  • To taste      Pepper


  1. Melt butter in a pot on low heat.
  2. Add flour and toss to obtain a paste.
  3. Slowly add the milk and keep stirring until it starts boiling again.
  4. Add cream, nutmeg and season to taste.
  5. Strain over cooked pasta, toss in turkey, parsley and half the gruyere cheese.
  6. You may add in any mushrooms or other vegetables such as green peas, carrots or pumpkin.
  7. Place the pasta in a baking dish.
  8. Cover with remaining cheese and bake at 180°C for 20 minutes.


Recipe by Emmanuel Stroobant, Chef Owner of Saint Pierre which was awarded 1 Michelin star by the second edition of Michelin Guide Singapore in 2017.

Join Emmanuel Stroobant and other celebrity chefs on a gastronomic journey at Savour @Christmas Wonderland, Gardens by the Bay from 1st to 26th December 2017, where you can sample specially created gourmet dishes starting from just $6.

Get your pass from only $25 now here.

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Extreme Coffee Art


Coffee – a booster for focus and inspiration. Some of the most creative minds in the history of humanity dabbled with this liquid amphetamine to push their imagination to the edge of insanity. When coffee and artistry come into play, expect more than just creating art on a white milk foam canvas. Here, we unearth the most unorthodox art using coffee, its essence and its entity.
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I Can’t Believe It’s Not – Gelatine!


Clarissa Kong

One does not simply go to a campfire without marshmallows. And just in case you don't sit well with gelatine, here a great D-I-Y for the gelatine-averse.

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Gelatine sheets or Gelatine powder is mainly made up of collagen found in animal’s skin and bones such as pigs, beef and fish. It acts as a gelling agent and is often used in desserts such as panna cotta, custards and jellies.

Because of the components in gelatine, they are not suitable for vegetarians and vegans. But fear not, here’s one alternative that can produce the same tasty desserts with similar effects!

Agar is the most common vegan alternative for gelatine and it is used frequently in Asian desserts such as ‘kuehs’ (traditional Southeast Asian cakes) and fruit jellies.  They are extracted from a particular seaweed and comes in either flakes, powder or dried sheets like gelatine.

Besides the same use as gelatine, agar agar aids in digestion and are commonly used in fitness diets as it contains high content of fibre.

Talk about eating without having to feel guilty! Here is our fluffy strawberry marshmallow recipe using agar powder:


12.5g agar powder

90ml strawberry puree

150g sugar

90g water

150g glucose


Powder Mix

500g corn starch, 500g icing sugar



  1. Bring strawberry puree to a boil and dissolve agar powder. Once agar powder has been incorporated properly into the mixture, place the liquid in a mixing bowl. Use a whisk attachment for this recipe.
  2. Boil glucose, water and sugar together until it reaches 116 degree Celsius. 
  3. Pour sugar syrup in a steady stream into the strawberry puree, with mixer running on low speed. Once all the sugar syrup has been fully incorporated, whisk on high until mixture has cooled down to room temperature or turn very sticky. This process usually takes about 10 -15 minutes.
  4. Prepare the the powder mix. In a flat tray, oil spray the surface and line with parchment paper. Sieve icing sugar and corn flour together onto the tray and make sure they are evenly mixed together.
  5. Transfer marshmallow mix into a piping bag with desired piping tip. We use a basic round tip for our testing. Pipe marshmallow into long ‘logs’ onto the powder mix tray. Make sure that the marshmallow logs are covered evenly with powder mix, including the top. Leave marshmallow to set overnight.
  6. Brush off the excess powder on the marshmallow and cut them into small pieces. Using a sieve, sift out any excess mix from the marshmallows before storing in an airtight container.


We hope you’re all ready to test out this chewy goodness!

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