Here’s your chance to learn more about Japan’s finest selection of wagyu beef, and savour them with sake, gin and wine. The latest edition of Fat Cow’s experiential dining series, which takes place on November 15, will be hosted by wagyu expert Noriyuki Shintani and Jamey Merkel, whisky ambassador of Beam Suntory. Diners will be taken through the delicious nuances of this seven-course pairing that showcases the prized beef cooked in different ways—grilled, shabu shabu and more.
The last edition of the Sky High Brunch for this year is on November 17, and it will be a shame to miss what will surely be a lavish spread by executive chef Joey Sergentakis. There are seven stations serving modern Asian delights, such as tamarind grilled chicken, steamed barramundi and duck legs in red curry. Highlights from the satay station include the succulent pork satay, spiced cauliflower and ayam lilit.
And let’s not forget about the drinks, of which there’s a ton to choose from. Other than the freeflow of Veuve Clicquot champagne (from 12pm to 4pm), there are also invigorating cocktails—the Bacardi Limon Mojito and Chocolate Espresso Martini always rank high on our list.
It’s a Brazilian night you wouldn’t want to miss. Chef Ivan Brehm has teamed up with fellow Brazilian Rafa Costa e Silva, of one-Michelin-starred Lasai restaurant in Brazil, to craft a mouth-watering five-course lunch (November 15) and seven-course dinner menus (November 14 and 15) in this latest four-hands experience at Nouri.
Brehm's crossroads cooking will be complemented by indigenous gems that make up Costa e Silva’s farm-to-table concept, as both maestros thrive on using the best local produce. These include vegetables from Brehm's farm in Cameron Highlands as well as local catch from Singapore's bubu fisherman—cooked in inventive ways.
Also taking place on November 14 and 15 is a four-hands culinary journey featuring guest chef Juanjo Carrillo from Michelin-starred Barrafina Dean Street (London). The inspired nine-course dinner menu aims to take diners on a journey through Spain. From a serving of authentic Iberico Pork presa with aubergine, mojo verde and pistachio by chef Carrillo, to the Atlantic black cod with nai ban “a la Donostiarra”, Iberico ham and Jerusalem artichoke by Esquina's chef Montobbio, the dishes explore the best of modern Spanish cuisine. Sherry lovers can opt for the sherry-pairing experience featuring a stellar selection from Gonzalez Byass, one of Spain's most well-known sherry bodegas.
The chefs at Keyaki pay tribute to Kyoto cuisine and its traditions with two menus, available from November 13 to December 25. The kyo-kaiseki set highlights seasonal produce such as the female snow crab roe, available only in winter, as well as delicate monkfish liver accented with a zesty ponzu sauce.
Meanwhile, the Kyo-yasai menu showcases beautiful vegetables the region in dishes like the tonyu nabe (fresh soy milk hot pot), where the broth is infused with soy to complement the Chinese cabbage, tofu and shimeji mushrooms. There's also a dessert serving of Sanpokan orange jelly with seasonal fruits. Both menus are available for lunch and dinner.
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