Epicure’s recent masterclass was a refreshing change of setting: it was the first time that the class took place onboard a yacht. Guests Lee Tze Leong, director of investment services at Credit Suisse AG and his wife, Adeline; Mario Singh, chief executive officer of FX1 Academy; and Ashok Khosla, Entrepreneur of the Year 2010 and chief executive officer of OM Associates were in for a ride as they stepped aboard the Sea Bear Westport 130.
And it was no ordinary cruiser. Currently the largest yacht docked at ONE˚15 Marina Club, the tri-deck boat named after golf’s ‘Golden Bear’, Jack Nicklaus, is built with five staterooms for overnight cruising, as well as dockside events. As guests got a tour of the legendary golfer’s achievements housed in the floating museum, Stacey Teo, group executive chef at KOP Hotels and Resorts (affiliate partners of luxury cruise charters, Aqua Voyages), took residence in the kitchen with three festive recipes for the Christmas season: Sashimi of Spottail Bass with Radish, Cucumber and Plum Dressing, Roast Duck with Cabbage-Chestnut Stuffing and Port Wine Sauce, and Sauternes Curd with Tea Marinated Prunes.
Excerpt from the December issue of epicure.
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