Where To Eat This Week: Mezza9, Zafferano, D9 Cakery And Town Restaurant
August 21, 2018 | BY Dudi Aureus
Make the most out of your mealtime with our bite-sized round-up of timely treats. There’s something to tempt your palates, whether you’re craving something sweet or savoury. Also, we're giving you a heads up on a not-to-be-missed chef collaboration featuring Dominique Crenn of Atelier Crenn
It's now permanently available on mezza9’s a la carte menu. And just by looking at it, you would not be able to tell that the patty is 100 per cent plant-based, and gluten-free and soy-free. It’s said to have a similar taste profile too, given that it uses beetroot and pea protein, which contains the essential elements of meat, in the mix.
Choose from the classic ccheeseburger or modern Asian burger, whipped up by executive sous chef Martin Satow. The first option comprises a single veggie patty, vegan cheese and mayonnaise, and pickled gherkins sandwiched between fluffy brioche buns. The latter is a unique alternative featuring instead corn buns, furikake, pickled daikon and ginger, topped with a generous drizzle of sriracha.
Complete the ultimate guilt-free meal with a side of crispy organic cauliflower and steamed organic broccoli. And, yes, French fries are included.
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There’s a lot of delicious food from Italy’s Emilia Romagna to savour, but it’s most famous for its prosciutto di parma. It’s also the highlight of head chef Emanuele Faggi’s five-course dinner menu on August 24.
So, it’s only fitting that the meal begins with a “live slicing” of the ham by special guest Domenico Truglia, the Southeast Asian representative of the Consorzio del Prosciutto di Parma, which is the governing body that protects the prosciutto di parma’s designation of origin.
Then it’s time to dig into Faggi’s creations, starting with bites of deep-fried coccoli (bread dough) paired with slivers of Tosini Parma ham, and served with a refreshing B.io Romagna DOC Trebbiano Spumante.
Next up are plump ravioli bursting with parma ham and parmesan cheese filling, bathed in a balsamic reduction, followed by the roasted veal, paired with smatterings of gratinated hazelnuts, some taro potatoes, and shaved summer truffles. Needless to say, these come with wines from the same region.
(Related: 10 Things We Learned From Massimo Bottura)
A trip here is akin to visiting Willy Wonka’s chocolate factory, except that you’ll find a wider variety of artisanal desserts displayed in a six-metre long glass showcase. The iconic cheesecake is, of course, a mainstay, but for something different, sink your sweet tooth into executive pastry chef’s Cindy Khoo’s new collection.
With Paris and Tokyo as the main sources of inspiration, she has created impeccably designed pastries marrying French pastry techniques with Japanese flavours. Try the Ma-Chakura Azuki with its heavenly layers of matcha sponge, mousse and sakura flower cremeux, or the Fraise, comprising a pillowy sponge lathered with Chantilly cream and white chocolate, and topped with fresh strawberries. Best eaten on a lazy afternoon with a cup of hot tea or coffee.
In collaboration with Singapore Airlines, Destination New South Wales Australian Trade and Investment Commission, and Noshtrekker, Town Restaurant will be welcoming executive chef Teena Crooks from The Old Bank Hotel to host a series of special buffet dinners and Sunday brunches from August 23 to September 1.
She’s bringing southern Australia’s rustic, comforting and hearty cuisine with dinner specialities such as beef tenderloin hidden in a buttery crust that's served with mulled wine sauce and Yorkshire pudding. There will also be perfectly seared lamb rack enhanced with rosemary jelly, and a seafood pie with fennel and peas.
What about Sunday brunch? Aside from an assortment of Australian cheeses, you’ll find offers of truffle fettucine, truffle-poached eggs and Mittagong mushrooms, and pressed pork shoulder confit dressed with parsnip puree.
Book Ahead: Odette X Atelier Crenn
We know how quickly chef Julien Royer’s restaurant gets fully booked, so we’re giving you ample time to get seats for his four-hands dinner with renowned French chef Dominique Crenn. It will be a celebration of all things sweet and savoury—not to mention French—taking place from September 6 to 8.
The menu is still being perfected, but with both chefs fierce champions of seasonality and top produce, the multi-course meal will be nothing short of extraordinary.
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