Inside MSA: Inside PR Agency

A really interesting take on approaching an authentically ethnic market in a different country. In this video, a travel blogger Sonia Gil takes a stroll around the Turkish market in Berlin’s Kreuzberg. A corner of the classic Berlin neighborhood where Punks and Turks have lived for years turns into a delicious market, and all kinds of Berliners come for produce and Mediterranean inspiration. For more about Turkey, visit here.

Just another reason to visit Singapore! 

For only Singapore greatest street food, click here.

“Selamat Makan!”

Bali, Bali, Bali - it, literally, is calling my name. Who doesn’t want to go to Bali?

Bali is this tempting far-far-faraway paradise that only once in a lifetime the majority of the people could experience. Of course, we’d want to visit it more - and not only for the sightings.

Ayana Rresort and Spa in Bali shared with us one of their signature dishes, which we’d like to pass on to you - as a tiny taste of beautiful, serene Bali.

Coconut and Mushroom Froth

Grilled artichoke, zucchini mash and soba salad

Serves 2 portions

QUANTITY INGREDIENTS:

Amount Unit 3 Shallots (Average sized) Shallots, chopped 2 Twigs Rosemary fresh, 1 Cup Vegetables stock, 1 Cup Coconut milk, 5 Mushrooms (Average sized) bottom, 1 Tablespoon Truffle oil, 1 Artichoke (Average sized), grilled 2 Garlic (Average sized), chopped 4 Twigs Rosemary, chopped 1 Red Chili (Average sized), chopped, 2 Tablespoons Extra virgin olive oil, 1 Zucchini (Average sized), grated 1 Pack (1 person portion)

Soba Noodle Method:

1. Fry the shallots and mushrooms in a little extra virgin olive oil over medium heat until glazed

2. Add the vegetable stock and bring to a boil. Skim off the foam and any material that float to the surface.

3. Reduce the heat and whisk in the coconut milk, adding enough to get a milky color

4. Now add the truffle oil, put the mixture in to a blender and blend well for a minute. Adjust the seasoning.

5. Roast the artichoke with garlic, rosemary, red chili and extra virgin olive oil in the oven until they are cooked

6. Heat the butter and add the zucchini. Put a lid on the pan to speed up the cooking process, season with salt and pepper

7. Blanch the noodle in boiling water and season with salt and pepper

8. Divide the noodle between 2 soup plates

9. cut each artichoke into 5 pieces and place them around the noodle

10. Whisk the coconut broth until frothy, and then pour it on the noodles.

11. Place the zucchini mash on the top of the noodles and drizzle a little truffle oil around the dish

Bon Appetit, or as the locals would say: “Selamat Makan!”

Just another way to make your stay at St. Regis Bora Bora perfectly delicious…

Remember a scene from the TV show “Friends”, when Ross is to have a dinner with Rachel’s father for the first time and Rachel’s father arranges for the dinner at a seafood restaurant, where “Lobsters” is the dish to have? And when Ross tells him that he’s allergic to lobsters (shellfish), Rachel’s father then, disapprovingly, questions Rachel: “What kind of a person does not eat lobsters?”…

We agree! But then again, it depends, where you have a lobster…

Poached Lobster live from the saltwater basins, Avocado and Pistachio: Light local Basil and Marquesan Lime foam with Pink ginger tempura

For the basil foam: For the basil oil: • 22 gr Thai basil • 22 gr Italian basil • 86 gr Grape seed oil • 8 gr Salt

Blanch the basil, cool and press to remove all excess water, blend in a mixer with the oil and salt then pass through a cheese cloth and then filter it through a fine strainer

For the basil sauce: • 17 gr Egg yolks • 22 gr Lime juice • 5 gr Fish sauce • 5 gr Water • 1 gr Salt • 90 gr Basil oil

Place all ingredients except the basil oil in a blender and emulsify with the basil oil

For the pistachio Guacamole:

For the Pistachio milk: • 100 ml Coconut milk • 35 gr Pistachio paste

For the Guacamole : • 170 gr Avocado • 8 gr Lime juice • 20 gr Pistachio milk • Salt and Pepper to taste

Add all ingredients to a mixing bowl, crush with fork, season to taste Seal closely with film wrap

For the Crisped Rice cooking oil: • 500 ml Grapeseed oil • 120 gr Tahitian ginger

Mix all ingredients; bring to a heat of 80°C (approximately 175°F) for 2 hours, put through a very fine strainer

For the Crisped Rice: • 340 gr Jasmin rice • 50 cl Water

Rinse the rice, bring to the boil in salted water, cover and cook at 190° (approximately 375°F) in the oven for 23 minutes until very cooked and sticky

Lay out on a silpat at a thickness of one grain of rice

Dry out in the oven at 70° temperature until the rice is dry and breakable

Set aside in a dry environment

For the Beer batter: • 100 gr Flour • 200 ml Tahitian beer

Mix the beer and flour in a mixing bowl, pour through a siphon, stir 3 times, and keep cool until required

For the finishing and presentation:

To serve, fry the crisped rice in the ginger oil at high temperature, drain on paper towels, and season with salt

Dip the pink ginger in the beer batter then fry (use 5 per plate)

Steam the lobster tail (500gr) topped with lime zest

Present the lobster in a wooden serving plate on a spoonful on pistachio guacamole

Arrange the tempura and crisped rice decoratively

Dress with basil sprouts and basil oil

Viola! You have your St. Regis Bora Bora Poached Lobster. For more on visiting and dining at St. Regis Bora Bora, go here.