2009 04 04 - NOMU spices

Oriental
African
Spanish
Italian
Mexican

2009 04 04 - Books - Spain...on the road again

PAGODELVICARIO PENTA 2005
Colour: deep cherry red with youthful red rim, bright and viscous.
Nose: A pronounced intensity of sweet, red fruits sucha as rasperry and blackberry conserve and kirsch. After some time in the glass the wine displays more mountain herb and balsamic tones as rosemary.
Palate: The expresive palate shows agreeable tannins and a fruity forward style with weet, strawberry fruit characteres and a subtly spicy finish.

We recommend that you serve this wine between 16-17 ºC.












PAGODELVICARIO PENTA 2004
Colour: deep cherry red with youthful red rim, bright and viscous.
Nose: A pronounced intensity of red fruits and kirsch. After some time in the glass the wine displays more balsamic tones with notes of herbs such as rosemary.
Palate: In the mouth the wine shows agreeable tannins and a fruity forward style with sweet,strawberry fruit characters.

We recommend that you serve this wine between 16-17 ºC.

2009 04 04 - Jade @ Fullerton Hotel

“In ancient China, jade was regarded as the most precious of gemstones – a divine gift from the gods.

Just as savored are the modern Chinese culinary specialties created by the master chefs at Jade.

Diners will enjoy an ambience that is both elegant and refined, while being served in a manner that is attentive, but never intrusive.

For those whose love of fine Chinese Cuisine is of the utmost refinement, Jade will both delight and surprise.”

Delightful Dim Sum Weekends

Uphold the weekend tradition of a leisurely afternoon with your family or loved ones and enjoy the new Dim Sum Buffet at Jade. Intricately prepared to perfection, Master Chef Leong Chee Yeng and his award-winning culinary team presents a total of 52 varieties of delicate dim sum and delectable dishes for the insatiable palate.

Take pleasure in piping hot steamed dim sum dishes, savoury bites and nutritional double-boiled soups for a refreshing gourmet experience. Relish the highlights of this buffet - Crystal Crab Meat Dumpling, Abalone Siew Mai, Taro Paste wrapped with Truffle and Mushroom, Crispy Prawn Dumpling, Three Treasures stuffed with Shrimp Paste in Black Bean Sauce, Honey-glazed Barbeque Pork, Deep-fried Prawn coated with Wasabi Mayonnaise, Double-boiled Winter Melon with Bamboo Mushrooms Soup and Braised Spinach with Crabmeat and Roe Soup.