Honmaguro Chutoro TartarThis Honmaguro Chutoro Tartar provides a beautiful pop of colour intensifed by deep umami flavour profiles from three layers of ingredients. It is incredibly healthy and easy to prepare in the comfort of home.
Madai (Japanese Sea Bream) CarpaccioThe Madai (Japanese Red Sea Bream) is often a staple during Japanese celebratory occasions such as New Year’s Day and wedding ceremonies as it is symbol of good luck.
Isaki (Chicken Grunt) Tataki With Masterchef Singapore Season 2’s Second Runner-Up, Trish YeeIsaki is a type of white fish (not chicken, despite the name) with high fat content that comes into season around June or during the summer season.
National Day Eclairs By TarteEven the simplest tarts are executed with a high level of technicality and finesse. Pastry Chef Cheryl Koh and her team creates artisanal tarts and other confectionaries baked from scratch and made with seasonal ingredients from around the world.
A 7 Year StoryNamed after the number of years it takes to age Acquerello rice - a unique product in itself as freshly harvested crop is first aged, then refined and slowly re-integrated with its own germ.
Burrata ParmigianaThe Burrata Parmigiana is Arévalo’s twist on an eggplant parmigiana, a classic Italian dish that is traditionally made with eggplant layered with cheese and tomato sauce.
Chocolate, Cocoa and CitrusThe complexity of chocolate shines through in the various textures at play in this plated dessert, completed by the acidity of assorted citrus.
Mille Feuille with Berries & HazelnutsThe French classic mixes luscious vanilla pastry cream with a tart raspberry coulis. You can use any fruits of your liking to accompany the dessert, but try to choose ones with less water content
Bouillabaisse with Salmon, Cod, Mussels, Prawn, FennelThe traditional Provencal stew can be packed with practically any type of seafood; Zoisl opts for a flavourful mix of salmon, cod, mussels and prawns, and cuts the richness with the aniseed flavour of fennel.
Linguine with Chanterelles, Baby Spinach, Spring Onions and AsparagusA simple pasta dish with many flavours of spring; a duo of green and white asparagus makes for a crunchy flavour base, completed by the earthiness of mushrooms and spinach.
Cauliflower in Textures, Flaxseeds, Kampot Pepper, Walnut, MintThe Cambodian cultivar is highly prized for its unique flavour. When salted, the peppercorn is soft and easily chewed, making it a perfect way to add punch to gorgeously roasted cauliflower.
Salmon Mi-cuit, Avocado, Green Apples, Pomegranate, IkuraSlow cooked and gently shredded, the melt-in-your-mouth texture of the salmon pairs well with crisp green apples and the salty burst of roe. The puff pastry adds a final layer of texture to the delightful starter.