Press Coverage｜NAMESAKE AW21「CONTOUR LINE」

感謝 HYPEBEAST 報導，秋冬21以紅酒與高爾夫球元素作為設計靈感，秋冬21系列已於實體店面與網路商店發售。

Discover More：https://bit.ly/3hxvJav

靈感來自設計師的父親和偶像 Micheal Jordan 熱愛的高爾夫球 (#Eddy )
Ne.Sense #NAMESAKE

Press Coverage｜NAMESAKE AW21「CONTOUR LINE」

特別感謝 GQ 報導，NAMESAKE 秋冬21「CONTOUR LINE」系列已於實體店面與網路商店發售。

Discover NAMESAKE AW21：https://bit.ly/3Ce2LEA

食欲がわかない夏に食べたい！冷やし梅茶漬けのレシピを2選ご紹介します！
塩分も多いので、たっぷり汗をかいた後にもおすすめですよ♪
お好みに合わせて、ぜひ作ってみてくださいね。

冷やし梅茶漬け2選
2人分

■長芋と梅干しとなめ茸
材料：
ごはん　200g
長芋　100g
梅干し　2粒
なめ茸　大さじ1
しょうゆ　大さじ1/2
白ごま　適量
万能ねぎ　1本分
油揚げ　1/2枚
A緑茶　200ml
A白だし　大さじ1/2

作り方：
1. Aの緑茶と白だしは合わせて冷蔵庫で冷やしておく。

2. 梅干しは種を取って包丁でたたいておく。油揚げは1cm角に切ってフライパンで焦げ目がつくまでカリカリに焼いて、万能ねぎは小口切りにする。

3. 長芋をビニール袋に入れて麺棒などでたたき、(2)の梅干し、しょうゆ、なめ茸を加え揉む。

4. 茶碗にごはんをよそって(3)を盛り付け、(2)の油揚げも添えて、万能ねぎと白ごまをちらし、(1)を注いで完成！

■梅干しとささみキムチと塩揉みきゅうり
2人分
材料：
ごはん　200g
キムチ　35g
鶏ささみ　1本
塩　少々
酒　小さじ1
梅干し　2粒
きゅうり　1本
塩　1つまみ
ごま油　大さじ1
白ごま　大さじ1
水　200ml
梅昆布茶　スプーン2杯分

作り方：
1. 水に梅昆布茶を溶かし、冷蔵庫で冷やしておく。
（溶けにくいときは先に少しのお湯で溶く）

2. きゅうりを薄切りにして塩をまぶし、10分置く。

3. 鶏ささみに塩と酒をふり、ラップでふんわり包んで600Wの電子レンジで30秒、裏返してさらに30秒加熱し、あら熱が取れたら手でほぐす。

4. キムチを刻み(3)と和える。

5. (2)がしんなりしたら水気をしっかり絞り、ごま油と白ごまを和える。

6. 茶碗にごはんをよそい、(3)と(4)を盛り付け梅干しをのせて(1)の梅昆布茶を注いで完成！

===

2 Ways to Enjoy Cold Plum Chazuke
Servings: 2

◆Plum with Chinese yum and Namesake mushrooms
INGREDIENTS
200g steamed rice
100g Chinese yam
2 umeboshi plums
1 tablespoon nametake mushrooms
1/2 tablespoon soy sauce
Some white sesame seeds
1 string scallion
1/2 dried tofu
200ml green tea
1/2 tablespoon shiro-dashi

PREPARATION
1. Mix green tea and shiro-dashi. Cool in the refrigerator.

2. Remove plum seeds and chop. Cut dried tofu into 1cm pieces, and cook in a pan until golden and crunchy. Chop scallion.

3. Put Chinese yam in a plastic bag, break wth a rolling pin. Add chopped plums (2), soy sauce, and namesake mushrooms into the bag and mix.

4. Put steamed rice in a bowl. Place some mixed yam (3) and dried tofu (2). Sprinkle with some scallions and sesame seeds on top. Pour the green tea (1) over the rice.

5. Enjoy!

◆Plum with kimchi chicken and salted cucumber
INGREDIENTS
200g steamed rice
35g kimchi
1 chicken tenderlion
Some salt
1 teaspoon sake
2 umeboshi plums
1 cucumber
1 tablespoon sesame oil
1 tablespoon white sesame seeds
200ml water
2 spoons plum-kelp-tea (umekobucha)

PREPARATION
1. Melt plum-kelp-tea in the water. Cool in the refrigerator.

2. Slice the cucumber thinly and rub with salt. Leave for 10 minutes.

3. Season the chicken with salt and sake and wrap loosely with a plastic wrap. Microwave at 600W for 30 seconds. Flip the chicken and microwave another 30 seconds. Let cool. Shred the chicken with hands.

4. Chop kimchi and mix with the chicken (3).

5. When cucumber slices (2) are soften, drain water. Mix with sesame seeds and sesame oil.

6. Put steamed rice in a bowl. Place some kimchi chicken (3) and cucumber slices (5), and top with some plums. Pour the ume-kelp-tea (1) over the rice.

7. Enjoy!

#TastyJapan

#レシピ

MUSIC
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We went down to Mrs Pho to demolish a MASSIVE 6KG (13LB) PHO CHALLENGE! Mrs Pho, located at 313@somerset, serves authentic Vietnamese cuisine and specialises in its namesake, pho. The chef, a feisty Vietnam native, offered us a mega version of her special menu item, Premium Short Ribs Pho. Only offered at Mrs Pho’s Somerset outlet and created by the chef herself, the bowl comes with your usual pho toppings of beef balls and sliced beef but with the addition of a hefty piece of short rib that was sous vide-ed for 36 hours.

With over 5 portions of noodles, 3-4 servings of meat and a bucketful of broth, the bowl came up to a whopping 6KG. I began with the star of the pho, the short rib, and it really was the best part. Succulently tender and meaty together with a hit of umami from being submerged in the pho broth. Adding on the available chilli sauce helped to bring out a different dimension to the short rib.

The broth itself was not as strong as I had expected, actually being mild yet not bland. It served as a good base for you to craft the bowl to your own liking and to bring out the flavours of the toppings. You can add chilli for more spiciness, fish sauce for greater saltiness and Vietnamese-style brown sauce (tasted sort of like marmite) for an umami kick.

I especially enjoyed the noodles, which had bite to them and soaked up the broth beautifully. The beef balls were excellent as well, firm and bouncy. They also serve a special in-house chilli sauce that was devilishly spicy. I could not handle it but I am sure most of you would enjoy it immensely.

This was a pleasurable challenge that I completed in under 30 minutes, which is decent for a massive 6KG bowl of pho. Mrs Pho’s Somerset outlet is newly opened and located right at the entrance to the MRT station in the building. Massive queues are common on weekends (a testament to their excellent food) so be sure to plan adequately for your visit to Mrs Pho!

Visit Mrs Pho at:
313@somerset #01-16
Singapore 238895

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We went down to the Legendary Beach Road Scissors Cut Curry Rice to complete a Curry Rice Challenge! Beach Road Scissors Cut Curry Rice is a famous Hainanese Curry Rice shop located at Jalan Besar. They are a mainstay for late-night patrons looking for an affordable meal, closing only in the wee hours of the morning and a fully-loaded plate would cost between $4-6 dollars depending on your choice of toppings.



Hainanese Curry Rice is a uniquely Singaporean dish inspired by British, Hainanese and Peranakan settlers in Singapore. A standard serving would include a fried egg, pork chops, braised pork belly and braised cabbage piled on white rice before being smothered by a thick, fragrant curry. Different restaurants would have their own take on the curry and toppings provided, with the curry usually being thick but varying in taste.


For my giant plate, I requested 7 portions of rice, a pile of braised cabbage, fried eggs, braised pork belly, chicken chops, pork chops, curried chicken wings, deep-fried tofu and rounded it off with some assorted greens. As per their namesake, each meat item was cut upon serving with a pair of scissors.


This monster plate was then generously topped with curry, the tofu braising liquid and a spicy red gravy, enveloping the entire plate with messy goodness.
The curry was thicker than other places I have tried, barely sweet with a hint of spiciness. It could have been a lot more flavourful. The standout topping would be the pork cutlet, juicy on the inside with a crunchy exterior, with the mild tasting curry allowing the excellent flavour of the cutlet to shine. However, the pork belly was rather disappointing, bland and extremely chewy. Overall, the combination of the 3 sauces with rice and a side is a winning combination, especially considering the cost.
If you are in the area or looking a late-night supper, you could do a lot worse than Beach Road Scissors Cut Curry Rice.
Visit Beach Road Scissors Cut Curry Rice at:
229 Jalan Besar
Singapore 208905


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Facebook - https://www.facebook.com/zermattneofls
Instagram - http://instagram.com/zermattneo


Use code ZERMATT for 58% off ALL Myprotein products.


For those that are interested in doing Invisible Braces:
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Use code ZERMATT100 for special discount!


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5 Purvis Street, #01-03, Singapore
https://www.facebook.com/tolivboutique