Enjoy the aromas and flavours of Yamazake 12YO single malt whisky, Yamazake 12YO Watami Founder’s Choice, Hibiki 12YO blended Whisky, Nikka Coffey Malt and Hakushu 12YO Single Malt Whisky at Oso Ristorante on 7 March, Friday. The whiskies are paired...
Delight in dishes such as French abalone with jasmin sturia caviar, smoked eel with white asparagus, razor clam tagliolini with black garlic, and yellowtail loin with wild arugula rub at Artemis Grill on 5 April. For more...
Sample Laotian laksa from Chef Chookiat Kantha, khmer beef skewers from Cambodian Chef Luu Meng, and Vietnamese bites like fresh rice paper prawn rolls from Chef Bunchu Nittayo at Polo Restaurant & Bar by IndoChine, IndoChine CHIJMES, and IndoChine Club...
To go with Yamazaki 18 Japanese, Fuji Sanroku 18 Olorosso Sherry Cask, Hakushu 18 Japanese, Macallan 18, and Togouchi 18 year, OSO Ristorante has put together a menu of beef tenderloin marinated in whisky, gnocchi with whisky-marinated egg yolk, and...
This year, World Gourmet Summit’s Sunday Brunch will feature 28 choices from twelve restaurants, such as Buona Terra, IndoChine, Lewin Terrace, Lokkee, Morsels, Salted and Hung, and The Song of India. Sample the cuisine of Thai Chef Chookiat Kantha, and...
Sample the cuisine of Chef Diego Chiarini, such as whisky marinated beef tenderloin tartare, pan-fried duck foie gras, stracci pasta with chestnut and black truffle ragout, and slow-cooked lamb belly with whisky marinated black figs paired with Japanese whiskies such...
Sample whiskies from Taiwan, France, Australia, Japan, Scotland, Canada, Ireland, USA, India, and Italy, served with dishes such as whisky jelly and crabmeat on watercress salad, foie gras crème with whisky reduction, and kurobuta pork belly with braised chestnuts at...
A dinner focused on providing and featuring only the world’s finest produce, this dinner will bring about the very best ingredients from all over the world to create a menu nonpareil. Often nicknamed the “daredevil” chef, Chef Biro Lajos will...
Sample drinks such as singing geisha, ginseng daiquiri, pink bubble, and summer botanic at Mitzo on 1 April, Saturday, along with dim sum such as royal shrimp dumpling, deep-fried squid with cumin, charcoal char siew bun, and crispy duck roll.
By Chef Kenji Okumura 4 (each) scallops, prawns, and hotaru-ika (blue firefly) squids, lightly poached Bekkou-an Sauce 100ml dashi 8ml mirin 4ml (each) koikuchi (dark) soy sauce and tamari (light) soy sauce 1tsp...
