Co-founder and CEO of AL Wealth Partners, and National Arts Council donor and supporter, Anthonia Hui firmly believes that “power lunches call for quiet ambience, comfortable seating with enough space among tables, and a menu of healthy choices with no MSG and artificial food or taste enhancers.”
Some of her favourite places for power lunches are Sinfonia Ristorante at Victoria Theatre & Concert Hall and Sushi Murasaki at Millenia Walk.
She also says: “Since it’s lunch, alcohol is less important. A good – not necessarily extensive – choice of good wines and champagnes will help in case we want to celebrate some business deals or special occasion!”
Anthonia often skips lunch, but she joined us at 15 Stamford by Alvin Leung, in The Capitol Kempinski Hotel Singapore.
15 Stamford by Alvin Leung
The Demon Chef’s array of dishes reimagine Asian flavours, and proved intriguing for their ingenuity. The wild sea bream with laksa oil, soya, ginger and lime gel earned Anthonia’s early praise. “The fish melts in your mouth, and the sauce gives a bit of a kick but doesn’t take away from the freshness of the fish or overwhelm it,” she says.
The three-style corn salad with heirloom tomatoes and cucumbers, grilled corn kernels, baby corn chunks and popcorn is “very unusual and playful. There’s a hint of smoky charcoal and the popcorn makes this fun to eat.” The mangosteen flesh atop the grilled Boston lobster with Thai dressing was the ideal accoutrement, its tangy sweetness a perfect match for the freshness of the lobster. And the dessert of French toast with raspberry compote and dulce de leche ice cream was a custardy, indulgent finale to the meal.
Buried treasure: Truffles
“The texture of truffles doesn’t do much, but the fragrance is so enduringly seductive. I actually took a trip to Tuscany to hunt for white truffles with the truffle-hunting dogs. It’s not a given you’ll uncover truffles though. Chef Simone Depalmas of Sinfonia hails from a truffle-producing region himself and he has contacts, so I ask him to order some for me when he orders them for his business.”
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“My husband (Leonardo Drago, Chief Investment Officer at AL Wealth Partners) and I go to Sinfonia at least once a month. We like that it’s not so busy, and its focus is on catering and the restaurant is more to serve as a physical presence. When we have some business we want to talk about but we don’t want to do it in the office, we’d drive there to talk over lunch. The food is always good. We know the chef now and we really enjoy every visit. In fact, for our house-warming party in January, we asked Sinfonia to do the catering.”
“I’m fond of Jaan and I like what chef Kirk Westaway is doing. I went for a ladies’ lunch there and I really enjoyed the Eggs In An Egg — the presentation was wonderful.”