New Promotions and Restaurants to Visit This Weekend!
New restaurants and promotions are happening all around this time of the year, and it's an exciting time for all! If you're looking for a place to go this weekend, please do consider the following to see if you too would like to reserve a spot at these restaurants to taste something.
Garibaldi
The Balvenie, the world's most handcrafted single malt Scotch whisky, and MICHELIN Guide, the most prestigious restaurant guide in the world, have partnered to present Handcrafted By, a collaboration that brings to life the passion for ultimate craftsmanship beyond just whisky making. The partnership will see MICHELIN Guide restaurants Madame Fan and Garibaldi create exclusive limited time dishes inspired by The Balvenie 14 Year Old Caribbean Cask and The Balvenie 21 Year Old PortWood.
“The heart and passion that goes into creating each expression is what defines ultimate craftsmanship at The Balvenie. We’re excited to partner with amazing individuals like Chef Mike Tan and Chef Roberto Galetti to create something truly special together,” said Brett Bayly, Regional Brand Ambassador for The Balvenie. “We hope that we will be able to generate greater interest and appeal for whisky-paired dining experiences.”
Roberto Galetti, executive chef and owner of one MICHELIN star restaurant Garibaldi, looked to understand the characters defining The Balvenie 14 Year Old Caribbean Cask and 21 Year Old PortWood, and to use his experience to identify complementary flavours. Diners can expect dishes that balance multiple flavours delicately to complement the complexities and richness of The Balvenie 14 Year Old Carribean Cask and The Balvenie 21 Year Old PortWood, using ingredients like figs, almonds, potatoes, and salty, crispy ham.
The Balvenie x Garibaldi experience will be available until 20 Dec 2020 at Garibaldi, 36 Purvis Street as part of a limited time seasonal menu.
ROCKON TOKYO
New restaurant Rockon Tokyo is open in Tanjong Pagar, brought to you by famed sake sommelier Koki Miyoshi and head chef Sekiya Katsuyuki. Serving true obanzai in the traditional Kyoto home-cooked style that’s heartwarming as it is healthy, the restaurant chooses to highlight seasonal ingredients in their best form without any MSG or preservatives.
The food also comes with a selection of premium and rare sake as well as wine and champagne. The must-have highlight at Rockon Tokyo is the Tamago Kake Gohan (T.K.G) with White Truffle. Steamed Japanese rice comes served under a blanket of torched egg white meringue and egg yolk. Served separately are generous servings of uni, caviar, crabmeat and ikura (aka the ICU) that you can eat on their own or mixed into the rice for little explosions of the best taste of the ocean with each spoonful.
The staff at Rockon Tokyo are committed to your dining experience at every level, from the minute you get served a cold towel as you sit down, to the cutlery and type of dishes used for the dishes, and it goes on when you taste the dishes. The amount of craft taken to make the menu, even to the homemade tofu, is a show of craftsmanship.
