Better Together: Culinary Collaborations Not To Miss

Culinary collaborations are aplenty this month and here are the ones worth splurging on.

Happening Now: Caviar Colony x Sunday Folks Caviar Ice Cream

Indulge in the most decadent treat imaginable for a limited time – from now until 13 August, Caviar Colony and Sunday Folks come together for Singapore’s first caviar ice cream, resulting in a luxurious sweet and savory confection.

Available via pre-order at Sunday Folks’ ION Orchard outlet, the limited special is available in two formats: In a classic cone ($68++), where two scoops of caviar ice cream are nestled in a waffle cone and finished with 5g of Russian Hybrid Caviar, a housemade cheddar cheese chip, a sprig of dill, gold leaf, and toasted breadcrumbs within the cone. Meanwhile, the dessert bowl ($168++) is perfect for sharing – a scoop of caviar ice cream is topped with cold piped mashed potato “strings”, two cheddar cheese chips, a dollop of mascarpone cream, dill, gold leaf, and on the side, a 10g tin of Russian Hybrid caviar for an extra indulgent touch.

Visit Sunday Folks ION Orchard at #04-11B, ION Orchard.

Happening Next: Singapore’s PATH and Malaysia’s Eat and Cook Collaboration

Cultural lines are blurred at the PATH and Eat and Cook collaboration, which celebrates the respective National Days of two countries. Chef Marvas Ng of Singapore and Chefs Lee and Yongzhi of Malaysia will be cooking at each other’s respective kitchens in a series of collaborative events, starting with dinners at PATH in Singapore on 7 and 8 August, and lunch and dinner at Eat and Cook in Kuala Lumpur on 31 August and 1 September.

The collaboration menus will feature creative interpretations of the chef’s favorite dishes and will highlight the culinary traditions of their respective countries, as well as distinctive regional cooking styles and ingredients. Expect dishes like Hainanese-inspired Oita Farmed Hamachi, Penang Oyster, Aged Duck, Marble Goby Roulade, Apam Balik, and more.

Happening Soon: Two-Night Collaboration at Cassia with Chef Alan Chan and Chef Syrco Bakker

On 18 and 19 August, Chef Syrco Bakker, chef and owner of Syrco BASÈ and Chef Alan Chan, Chinese Executive Chef of Cassia, come together for a four-hands, six-course menu ($268++) that will feature a symphony of Cantonese, Dutch, and Indonesian flavors.

Growing up in the Netherlands with a Dutch father and Indonesian mother, Chef Bakker will pay homage to his heritage in this menu, which explores childhood memories, family cooking, and Indonesian dishes like his own rendition of nasi goreng. As for Chef Chan, he will be bringing his culinary know-how through Cantonese classics like a comforting soup dish, the signature baked pork rib, as well as a bird’s nest dessert.

Visit Cassia at Capella Singapore, 1 The Knolls, Sentosa Island, Tel: 6591 5045.

Happening Soon: Crystal Jade Golden Palace x Takayama Four-Hands Dinner

Make a beeline for Takayama and Crystal Jade Golden Palace, on 27 and 28 September respectively, for a six-course dinner ($368++/person) that brings together premium ingredients and select autumn produce, transformed through the capable hands of Group Executive Chef Martin Foo and Executive Chef Taro Takayama. Supplement an additional $50++/person for a specially curated wine list, featuring three exquisite labels, to enjoy with the meal.

The refined Chinese-meets-Japanese menu features dishes that play on seasonality, flavors, and textures, highlighted in dishes like the starters comprised of Peking Duck topped with Caviar on Crispy Shiso Leaf and Chawanmushi with Hokkaido Hairy Crab, Deep Fried Amadai with Japanese Mushroom Sauce, and Pan-seared Miyazaki A5 Wagyu Beef with Braised Japanese Daikon and Aged Preserved Vegetable Cai Po in Teochew Style.

Chef Masterclass