Showing posts with label michelin starred. Show all posts
Showing posts with label michelin starred. Show all posts
Bacchanalia goes the Seasonal route with their New Menus
There isn't any fancy pleasures more profound than a good slice of sourdough in the affable company of room temperature butter. The new Bacchanalia and I, got off to a good start with the impressionable introduction that involved one, too many bubbly slices christened with a firm crispy crust, singing a resounding sour note to the salty harmony of seaweed butter. And this was no ordinary seaweed butter, it's textural landscape undulating with pops of umami, as if with the hum of sea grapes. If you're one to judge a fine-dining establishment by its complimentary bread, Bacchanalia will you make you very very happy.
Alma by Juan Amador sprouts from a series of cosmic events
Labels:
expensive,
goodwood park hotel,
hidden finds,
michelin starred,
restaurants,
special occasion,
wines
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Publications company owned? The Birds of America reprints on the walls? Chef Haikal who previously helmed the Water Library in Bangkok? The first ever four-hand kitchen collaboration with Chef Dan Barker of Upstairs at Mikkeller? Wait. How does three-Michelin-starred German chef Juan Amador even come into the picture?
Dining at Alma was as much a palate titillating experience as it was enlightening - the stories that unfolded over lunch extending to all facets of business. And despite the mind boggling series of cosmic events that have resulted in this manifestation of this Michelin-starred restaurant located with direct access to the car park of Goodwood Park Hotel (a bonus when hosting VVIPs ), I was intent on displacing the romanticism of the stories overheard and focusing on the food itself.
[Hot off the Press]: Ash & Elm presents Michelin-starred Beefbar (HK) for 2 nights only
Labels:
6 hands,
bugis,
date night,
guest chef,
hong kong,
hotel,
intercontinental hotel,
michelin starred,
steak
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Three Chefs, Two Nights, One Michelin Star.
Here, the aim of the game is all in the name of guest restaurant, Beefbar from Hong Kong - get beefed up - with the restaurant's most iconic dishes alongside InterContinental Singapore's Executive Sous Chef Philippe Duc and Pastry Chef Ben Goh's sublime culinary efforts. In a collaboration with Fine Dining Lovers by S.Pellegrino and Acqua Panna, the collaboration dinner will take place over two nights on the 1 and 2 June 2018.
The luxurious and elegant settings of Ash and Elm add to the sense of trendiness that the Beefbar conveys. Kick off the 5-course meal with the Amberjack Carpaccio, dressed with a vibrant wasabi dressing and sprigs of coriander cress and then graduate to Beefbar's Signature Beef Tartare "bistro style". You can't be so sure if the whole thing is deadly ironic or self explanatory. The mince on its own is brilliant, highlighting the freshness of the produce; sadly, this is topped with a dollop of cream that has a taste profile akin to thousand island dressing with bits and bobs of roughly chopped onions and pickles haphazardly folded through. Really, just stop it.
The next dish, the Pan Seared Hokkaido Scallops is ribbons of the same mediocrity. I yearned for a blistered crust but was greeted with a luke warm puck sporting a patchy seared exterior. The coloured florets of cauliflower pulled its weight in exciting the diner visually and the brown butter sauce while contributing to a slight textural contrast, was wildly normal.
Meatlovers will revel in the next course which offers up a half-portion selection of American prime Black Angus Tenderloin with Australian wagyu-crossbred striploin. This is served with velvety mashed potato, all ready to catch the drippings of those precious cuts from both ends. I do prefer the striploin, the marbling derived from its wagyu bloodline resulting in a tender cut that's full on flavour. Both slabs could have used a ton more seasoning before hitting the grill and temperatures were a bit spotty, but I supposed these are issues that can be rectified by Chef Andrea Spagoni, with more time spent in the visiting kitchen that is.
Revel instead in dessert, presented by award-winning Pastry Chef Ben Goh. Rouge as blatantly spelt on the menu is a a play on the colour red - almost as beautiful to look at, or photograph, as to eat. Hidden underneath a bunker of raspberry tuile is a rich chocolate crémeux made with Valrhona's single origin 68% cuvee Bali chocolate piped atop a chocolate biscuite, this is flanked by vanilla meringue, a quenelle of yuzu yoghurt sherbet, strawberry compote and a spectacular shard of dehydrated raspberry agar. It was so exceptional that I was tempted to sneak an additional order of chocolate crémeux. But I didn't.
The five course collaborative menu will be available at Ash and Elm on 1 and 2 June 2018, 6 00pm to 10 30pm at S$128++ per guest with a wine pairing option available at an additional S$88++ per guest. For reservations, please visit AshandElm.sgashandelm.sg or email sinhb.ashandelm@ihg.com or drop them a call at +65 6825 1008.
Ash and Elm
80 Middle Road
Level 1
InterContinental Singapore
Reservations: CHOPE
Enjoy 20% off this 6-Hands menu when you book through the app. Use the promo code "20OFF"<20off> when making your reservation to enjoy the promotion.
Tsuta Singapore celebrates their first-year anniversary with two brand new ramen offerings
Labels:
michelin starred,
noodle,
orchard,
quick picks,
ramen,
roast duck
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Helmed by Chef Yuki Onishi, Tsuta's flagship outlet in Japan is the world's first Michelin-starred ramen eatery. Its outlet in Singapore at Pacific Plaza has been awarded the Bib Gourmand Award for the 2017 MICHELIN Guide Singapore. In conjunction with Tsuta's first anniversary, Chef has created two duck ramen dishes specially for Singapore that have made available to the public on the 4th November' 17.
[Town Restaurant] Famed Michelin-Starred Hong Kong Soy Sauce Chicken Rice comes to Fullerton Hotel!
Labels:
chicken rice,
fullertonhotel,
local food,
michelin starred,
must go,
pop ups
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If you absolutely detest queuing for hours on end for good food, you'll probably be delighted to know that Chef Chan Hon Ming of the famed, one Michelin-starred Hong Kong Soya Sauce Chicken Rice and Noodle in Chinatown Food Complex will be bringing his signature Chicken dish to Singapore Fullerton Hotel. For ten days only, diners will get to savour the winning soy sauce chicken - that takes about five-hours to prepare - alongside the usual Town Restaurant dinner buffet fare that comprises of a comprehensive spread of fresh seafood, sushi, sashimi and a whole assortment of local delights and desserts.
Served with a dash of soy stock and chili sauce (if you like) as well as Chinese Parsley for added aroma, the chicken certainly lives up to expectation. The skin is sweet and not too oily, while the meat is tender. Even the chicken breast that we usually shun from, is palatable. Have your chicken served on some steamed white rice to soak up the excess gravy, alternatively, have it on its own if you're slashing out the carbs.
Either way, the soy sauce chicken counter is worth a visit and besides, Chef Chan himself would also be making appearances on the 1st - 3rd and 8th - 10th June' 2017 from 7 -9 pm. So you better not chicken out on this opportunity to finally meet the affable chef himself. Take some photos for memorabilia of course, and get your hands on the much talked about dish without waiting in line for hours.
Town Restaurant
Fullerton Hotel
t: (65) 6877 8911 / 8912
Written and photographed by Stanley Lui.
A fashion blogger who is also an avid food lover at heart, Stanley Lui has written for luxury titles like Senatus, Robb Report, Singapore Tatler and HungryGoWhere. When he's not busy sussing out the latest food trends and hot new restaurants, he can be found sipping champagne and gobbling up canapes at the latest fashion event. Read more from Stanley at http://fashionide.comhttp://fashionide.com.
Dining with a View [Part 3]: Shisen Hanten, 2-Michelin starred Szechwan restaurant. Sink or Swim?
Labels:
chinese food,
cityviews,
hidden finds,
michelin starred,
romantic,
szechuan
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Lunch time at Shisen Hanten, and the crystal chandelier illuminated high ceiling room is bathed in natural light. The scene is as such: the gentle pad of well-shod waitresses' feet and clientele that looked fluent in the language of high net worth make the ambience a little intimidating.
The first of its kind to make a debut outside of Japan, Akasaka Szechwan Restaurant or Shisen Hanten as it is popularly known was founded by late Chef Chen Kenmin in 1958. Highly regarded as Japan's "Father of Szechwan Cuisine", his legacy lives on through his son, Chef Kentaro who diligently picked up the tools of his trade under his father's guidance. Awarded with 2-Michelin Stars in 2016; the establishment is highly recommended for propelling Chinese cuisine to a more glamorous vantage point. It's only uncanny that the restaurant is perched on the 35th floor of Mandarin Orchard which sports some sweet city views. Do request for a window table.
[One Michelin-starred 2016]: JAAN unveils New Spring Menu
Labels:
cityhall,
cityviews,
fairmont hotel,
fusion,
michelin starred,
modern,
must go,
special occasion,
swissotel
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With the recent unveiling of the stars still settling in the minds of gourmands, now, hell-bent on seeking out the $2 Michelin-starred Hong Kong Soya Sauce Chicken Rice hawker in Chinatown's Smith Street; I'm glad to profess that my virgin experience with dining at Michelin starred establishments have risen from a balmy zero to a credible 14 joints miraculously over the span of a few hours at the heart-stopping, enthralling gala dinner held at Resort World's Sentosa.
My most recent endeavour being lunch at JAAN where Chef Kirk Westaway's newest spring creations reflect a sense of positivity, almost akin to a spring in his step, grounded by traditional tastes linking back to his childhood spent in the UK. The critics have waddled in gradually even after Chef Julien Royer's departure from the plush pads in 2015, leaving his sous-chef to fill his shoes. By then, Chef Kirk Westaway had already achieved some form of stardom, cooking nine other chefs in S.E. Asia under the table before embarking on a similar challenge around Europe; hence, it is easy to say that the progression of taking the reigns was a natural move; albeit a challenging one for most extreme foodies to accept.
La Ventana: launches all-new Spanish High Tea
Labels:
afternoon tea,
dempsey,
desserts,
hidden finds,
high tea,
michelin starred,
romantic,
sandwich,
special occasion,
will return
·
Leisurely afternoons come by so rarely; and when they do. All you want sometimes, is just a soothing cuppa tea followed by a convoy of dainty sweet treats to put the cocktail hour into perspective; and perhaps the bonus company of a good-humoured individual to match your devour-ment pace.
Rolled out on the 3rd May, the 3 tiers of goodness at La Ventana includes puffy cinnamon laden churros, salmon gravlax croissant, homemade salted caramel chocolate tartlets and more, prepared single-handedly by the Pastry Chef at La Ventana.
Mitzo: $100Gourmet Michelin Dining || Swiss harmony.
Labels:
100gourmet,
affordable,
cantonese,
dim sum,
family friendly,
michelin starred,
must go,
orchard,
special occasion
·
You'll probably know Switzerland as one of the world's safest and most neutral nation, possessing some of Europe's most open gun laws. Hence it's no surprise to find Chef Rolf Fliegauf, hailing from 2 Michelin Stars ECCO Ascina and Ecco St. Moritz working in peaceful unanimity with Chef Nicky (previous head chef at Michelin-starred Hakkasan NYC) for the November's edition of $100Gourmet collaboration happening from the 6th to the 9th. The meeting of minds resulting in some visually arresting plates deserving of media attention as well as the congregation of gourmands.
SAVOUR 2015: A Wrap Up | What to Eat at this Gourmet Food Festival
Labels:
family friendly,
food festival,
michelin starred,
must go,
savour
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Perhaps I had come with too much expectations. Having attended the Taste of Sydney event last year (read about my experiences here), I had arrived with a benchmark of experiences to live up to. I'm not saying that SAVOUR 2015 had failed my hyped up intentions. Just that it could have been so much more, with better logistics (more seating area) at hand and definitely more amicable service staff around. Jovial attitudes, that's what lacking!
The SAVOUR food festival is an annual event that aims to bring together the palates of gourmands on a relentless pursuit for the best food and drink experiences. Bolstered by the powerhouse of renowned experts and wizards of the culinary field, the 2015 line-up features a mind boggling 50 dishes including some from highly acclaimed Michelin starred chefs.
Here's a quick overview of what I sunk my teeth into.
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