SHUFFLE DOWN TO GINETT FOR TRUFFLE SEASON THIS AUGUST AND SEPTEMBER For those of us who cannot resist the luxurious flavour and fragrant aroma of truffles, Ginett has specially curated a seasonal black truffle menu that will run from 6 August till 30 September 2018. Available for a limited time only, the menu will showcase only the freshest black truffles brought to Ginett’s kitchen straight from the farms down under, where they have been painstakingly cultivated and harvested during the Australian winter. The menu comprises four delectable dishes and features four creative ways of enjoying this gourmet delicacy. For something lighter that still packs a heady punch, engage your tastebuds by having it deconstructed in Artichoke Jerusalem Velouté served with Black Truffle Espuma and Pain Brûlé or toasted bread that is slightly burnt – just so. Guests in the mood for something heartier might fancy the mouthwatering combination of Roasted Bresse Chicken served with Black Truffle Butter and Ratte Potatoes, where generous portions of black truffles are finely grated and folded into a smooth and creamy butter, intensifying the savoury flavours in a decadent take on a classic dish. We dropped by one evening to sample the Black Truffle Showcase. We were offered a choice of ordering individual dishes but we were really hungry, so we opted to try every dish on the Truffle menu. We started the evening with a Jerusalem Artichoke Veloute $19. A thick and robust stock of creamy truffle that simply explodes in the palette and bursting with brilliant flavours. We had the 62 deg celsius Slow Cooked Egg $24 next. The appearance is definitely not Instagram worthy or pretty, but do not be deceived by its looks and its gooey appearance. The taste was really yummy and was well worth the $24 price tag. Next up was the Homemade Foie Gras Ravioli $35. This was a pretty ordinary dish and we felt the ravioli skin was just a tad too thick, and overpowered the black truffle filling. We were served the Roasted Bresse Chicken next $42. We were glad the chef used the thigh instead of chicken breast. The thigh was juicy and succulent, and was absolutely well marinated. We decided to try a few other dishes from their ala-carte menu to test the consistency of the chef’s cooking. Oysters Fine de Claire Fresh and juicy – the oysters were good enough to be eaten on its own without the sauce and condiments that came with it. Next up was the Australian Angus Rib Eye 300g $44. Well marinated and juicy on the bite. It was not overly dry unlike other establishments which rely on gravy and sauces to mask the dryness. Kurobuta Chop 300g $34. A classic Kurobuta pork chop brimming with natural flavours and juices. Served dry with no sauce but again needing no help from sauces. It stands on its own merit. Reservations are recommended. Please call +65 6809 7989 or visit www.randblab.com/ginett-sg. About Ginett Restaurant & Wine Bar Ginett is a contemporary restaurant and wine bar in Singapore’s historic Arts District. Situated at 200 Middle Road, Ginett is a go-to destination for guests looking for a relaxing yet buzzy escape. Hearty European favourites, superb French wines from $6 a glass all day long, quick and easy set lunches and late weekend brunches, are all part of Ginett’s wide-ranging offering, making it a memorable and accessible experience for everyone. About R&B Lab R&B Lab is dedicated to launching and rolling-out successful, cutting-edge and recognized restaurants & bars concepts in Asia and US, gathering over 25 years proven track record in managing and operating popular operations.

Rang Mahal, the Michelin guide and award winning fine dining Indian restaurant at Pan Pacific Hotel is proud to be part of GastroMonth 2018 from 1-30 September 2018. Embark on a gastronomical adventure with Chef Milind Sovani and his modern interpretation of Indian cuisine with a specially curated 5 course set menu at only $118++ per head. Amuse Bouche – soup on foam. Start with the Masala Rice Sushi which promises an explosion of flavours in a bite sized morsel. Next up is the Sahana of the Sea – a buttery tandoori grilled slipper lobster paired with gun powder sea sand and sesame tossed seaweed. Yuzu Mint Sorbet on Betel Leaf to cleanse the palette before the mains. The premium Irish Roast Duck is fattier than normal ducks and is rubbed down with a mix of more than 15 spices including cinnamon, cloves, cardamoms and sankeshwari chilli, and roasted in the tandoor to a crisp golden brown finish. A super healthy staple dish – Three way Mushroom on brown rice khichdi Risotto style with sour cream raita. An all time favourite classic dessert, Gulab Jamun and Rabri traditionally features deep fried balls of milk dough, soaked in thickened sweet milk flavoured with saffron and cardamom. Hurry – do pre-book your tickets exclusively at https://guide.michelin.com/sg/gastromonth-2018/event

Widely recognised as a food lover’s paradise and a melting pot of Asian cuisine, Singapore is no doubt a gateway to the eclectic culinary flavours of Asia. Enter Ding Dong, one of Singapore’s foremost restaurants to join in the Mod-Asian epicurean movement since opening its doors in 2013; the restaurant prides itself in continuously putting forth innovative dishes that meld familiar and traditional flavours of Asian cuisine with innovative plating, and modern, progressive culinary techniques. Ding Dong is proud to introduce 18 new exciting dishes to its ala carte menu, a creative reimagination of Asia’s quintessential flavours through modern and progressive execution by newly appointed Head Chef, Miller Mai and his team of culinary specialists, under the tutelage of Executive Chef, Ryan Clift; as well as an equally inventive cocktail programme – Not So Lonely Planet, conceptualised and created by Group Bar Manager, Joe Schofield. “The food at Ding Dong has always been about stirring the Mod-Asian trend pot, bringing in fusion flavours that bridge culinary cultures between the East and the West. Through the progressive and contemporary cooking skills applied onto traditional Asian recipes, we are able to showcase the versatility of Asian cuisine, experimenting with familiar flavours and aromas, and at the same time introducing new textures and new ways of presenting a dish,” says Miller Mai, Head Chef. Chef Miller continuously strives to challenge himself in creating intriguing Asian-inspired dishes to offer diners a unique gateway to the dynamic flavours of Asia. “The style of cooking at Ding Dong caters to a globalised gastronomic palette, presenting a contemporary take on the highly eclectic flavours that Asia has to offer,” adds chef Miller. We dropped by one weekday evening to check out their latest revamped menu. We started off cocktails with a Champagne Gabriel Pagin Premier Cru NV to cleanse the palette. Amazing bubbles and great structure to this brilliant Champagne. The first appetizer served was a Kueh Pie Tee with Chilli Crab sauce $15. A refreshing rendition to the traditional Perankan verison. Steak Tartare $20. Nice infusiona and balance of flavours to this intepretation from Chef Miller. Tuna Tataki $18. The most disappointing dish of the night. We do not mince our words. We strive to offer objective and honest feedback to our readers and members. The tuna was overcooked, tough and tasteless. However the sorbet was quite decent though. We gave some feedback to the Chef and they promised to look into it. Iberico Pork Belly with Thai style dipping sauce $22. Burnt and caramelized with the right amount of marbling, it simply melted in the mouth upon first bite. A healthier version of “You Char Kway” was up next. Dough Fritter with black charcoal powder and stuffed with Otah paste. Unique and pretty different from other joints’ intepretation. Pumpkin soup with curry and crayfish $16. Naturally sweet and awesome home cooked goodness. Now for the mains. Slow Cooked Beef Short Ribs in Buah Keluak sauce. The ribs were soft and tender and blended really well with the Buah Keluak gravy. Heavenly. Lamb Shank with bone in. This reminds us of the Soup Tulang we used to have at traditional Indian Muslim stalls. The meat was tender and came nicely off the bone. Duck Leg Confit – crispy on the outside and tender on the inside. Superbly executed by the Chef. To round off the evening, we had their signature Durian Alaska Mao Shan Wang. It was really sweet and sinful, but we could all do with a cheat day once in a while right..? For Reservations: Ding Dong Address: 115 Amoy St #01-02, Singapore 069935 Tel: +65 6557 0189 Operating hours: Monday – Friday 12.00pm – 3.00pm 6.00pm – 12.00am (last order for food: 10.30pm) Saturday 12.00pm – 3.00pm 6.00pm – 12.00am (last order for food: 11.30pm)

Spanish restaurant La Ventana has rebranded and moved to a new location a few steps away in Dempsey Road. It is now known as Tapas 26, and still run by the same Korean owner and Korean Executive Chef. We dropped by one weekday night to check it out, with our penchant for trying out new F&B joints. We had some Cava sparkling wine at the bar for cocktails before dinner. Well in a Spanish restaurant you have drink Cava and not Champagne or any other form of Sparkling Brut Wine. It was well served in a Chanti shaped Riedel glass, no less. Good on them, they know the proper way to serve good sparkling wine is in a Chanti or Burgundy glass, and not a traditional Champagne flute. This ensures it opens up truly and you can really savour the texture and structure of the wine. We tried this specially curated menu by the kitchen. No.2 Oyster from Normandy $10 was up first. It was topped with Sherry Vinegar Onion, Crisp Bacon, Pickled Cucumber and Oyster Foam. Soft and juicy and the oyster just oozed out and exploded in our mouths. We had the Salmon Tartare with guacamole (avocado), tomato, salmon roe and sea “ajoblanco” next $12. It was a refreshing cleanse on our palette before the next course. We paired this with their signature house wine wine. Not bad for a house wine. Crispy Poached Egg with cepes cream, chanterelle and pan fried foie gras. Crispy on the outside and oozing out on the inside. $15 + top up $9 for the Foie Gras. We recommend topping up for the foie gras. It was absolutely worth it! Charcoal Grilled Octopus with potato risotto and spirulina $28. We were told the Octopus is from Spain of course and grilled in the legendary Josper Grill, which retains the moisture and texture. Unlike other joints where the octopus taste hard and rubbery. The main course of the night. Spanish Suckling Pig with chestnut puree, caramelized pineapple and vermouth syrup $42. The skin was thin and crackling crispy, while the meat was lean and tender with some marbling. To round off the evening, we tried the signature house dessert. Crema Catalana with caramel ice cream $12. Perfect balance of flavours and sweetness with saltiness from the caramel ice cream. For Reservations: Tapas 26 26B Dempsey Road Singapore 247693 Tel: 6479 0100 Opening Hours: Tue-Sat: 12-2:30pm, 6-10pm Sun: 12-2:30pm, 6-9:30pm Closed Monday

Gluten Free Restaurant The Butcher's Wife Debuts in Hipster Tiong Bahru The Butcher’s Wife replaces Open Door Policy in the hip Tiong Bahru neighbourhood. This cosy 58 seater restaurant serves totally gluten-free food on its menu, and will appeal to a new generation of health conscious foodies who want to watch their diet without sacrificing taste and food quality. The restaurant also carries more than 30 wine labels of natural wines, with no added preservatives or sulphites. Run by the Spa Espirit Group founded by Cynthia Chua, the Group curates F&B and lifestyle establishments for the hip and happening crowd. The menu was compact and concisely packed into a single A4 piece of paper. Not much variety you would say, but it allows the kitchen to focus on the few key dishes of what it does best. Consultant Chef Diego Jacquet of Bochinche fame and Argentinian Head Chef Diego Carlos Quispe helm the kitchen here We dropped by for dinner on a weekday night to check out the place. It was pretty packed with the office crowd and residents staying nearby. We had the Baked Focaccia $9 to start off with. Pretty normal and nothing special we would say. . Next up was the Kale and Gorgonzolo Bunuelos with saffron aiolo $14. It was really tasty but salty. We gave some feedback to the Chef. Next up was the Green Pea Hummus with Grilled Lamb Sausage, yoghurt, mint and pistachios $19. A really healthy dish. The lamb sausage was grilled to perfection and not over cooked. It blended really well with the yoghurt and mint sauce. There is a trend of restaurant after restaurant serving grilled octopus dishes nowadays. The Butcher’s Wife’s version is a Spanish Grilled Octopus in celeriac foam, capers, tuna mayo and seeds salsa verde $28. We are not a fan of anything masked with foam these days, but Chef Diego’s intepretation of this dish was brillantly executed. It was crispy on the outside and soft and moist on the inside, which was a sign that the grilling was very well done. Chestnuts Papardelle, 8 hour braised ossobuco ragu with walnuts and parmesan $25. The Grilled Sirloin Steak 300g with triple cooked chips and bearnaise sauce $57 was nothing much to shout about. The meat was dry and bland and served medium rare. It could do with a bit of marination and seasoning. To round off the evening, we tried 2 desserts. Pineapple Carpaccio with ginger syrup, coconut sorbet and curry crumble $14. The curry crumble added a dash of spiciness and balance to the natural sweetness of the pineapple. Strawberries Pavlova with passion fruit curd and basil granita $14. The highlight of the evening for us. Well executed, well balanced flavours and palette. For Reservations, please contact: The Butcher’s Wife 19 Yong Siak Street Singapore 168650 Tel: 6221 9307 www.thebutcherswifesg.com

The Legendary Famous Mui Kee Congee Hong Kong Opens In Singapore The Les Amis Group has pulled off a remarkable coup by bringing in Mui Kee Congee from Hong Kong into Singapore, at its food enclave in Shaw Centre. This cosy and intimate restaurant takes over the space previously occupied by Caveau Bar, also run by The Les Amis Group. We decided to join the snaking long queue during lunch hour and joined the wrong queue just outside the restaurant, as we mistook the correct queue outside the Shaw office lobby for the taxi stand queue. Perhaps there could be better signage to indicate the correct spot where the real queue starts. Nevertheless, we managed to get a table after a decent and patient wait. The service was pretty good and the wait staff were professional and courteous, despite the huge crowds. We started off with a hot homemade chrysanthamum red date tea. Very authentic and Canto indeed. As we were very hungry by then, we ordered a few of their signature dishes from the menu. Drunken Chicken marinated with top grade Shaoxing Hua Diao Jiu. A premium Hua Diao Jiu no less, not the cheapo few dollars Chinese rice wine you find in the supermarket. The chicken texture was soft and tender, marinated to perfection and balance. We had the Beef Brisket next. We told the waiter that we wanted something Canto and authentic and he recommended this Beef Brisket, which is apparently served only during dinner, but he checked with his Head Chef and was told that he would make an exception and cook this dish for us. Brimming with natural goodness and flavours, the meat was bursting with collagen and was so soft and tender that it simply melted in our mouths. Not many places in Singapore serve this dish as it requires lots of effort and time to stew the meat till it is soft and juicy. This dish can easily rival any of the variations offered by Hong Kong restaurants. We vouch for this as we are regular visitors to Hong Kong. Been there, done that. Preserved Century Egg Pei Dan to pair with the Congee. Traditional dough fritters of course. The highlight and star of the afternoon. Traditional Congee or Chok that is prepared from scratch from raw rice grains which are blended with mashed century eggs. Pork bones and fish stock are added and stirred every 5 minutes in a 5 hour process to give the final outcome of a smooth and creamy luscious Canto style texture congee. We ordered the Parrot Fish Belly or better known as Qing Yi in Cantonese which is a prized and premium catch commonly offered in high end fine dining Cantonese restaurants. The belly was full of collagen and was well marinated with rice wine. We could taste the Wok Hei in the congee. We will definitely return to try the other dishes on the menu. Mui Kee Congee Singapore 妹記生滾粥品 Shaw Centre, 1 Scotts Road, #01-12. Singapore 228208 Tel: +65 67372422 Opening Hours: Lunch 11:30am – 3pm Last Order 2.30pm, Dinner 6pm – 10pm Last Order 9:30pm (Daily) https://www.facebook.com/muikeesg/

A Hidden Cantonese Gem in the heart of the CBD Myo Restobar…..A legendary institution reborn. It is a spin-off from the legendary Kia Hiang Group, which started at International Plaza more than 40 years ago. For second generation owner Ng Kia Jin, he is carrying on the tradition of serving up authentic Cantonese comfort cuisine passed down from his father. We dropped by for lunch one weekday afternoon, and the place was packed with white collar CBD office workers, although the restaurant was hidden on the 19th floor of Oxley Tower with no shop front visibility. The place is run by business partners Ng Kia Jin and Peter Chia, who are long time SJI classmates. They possess great PR skills and roll up their sleeves with a hands-on approach, mingling with every table to get their feedback on the quality of the food. No MSG is added to the dishes, as the quality of the cuisine stands on its own merit. We started with the mushroom shitake dumpling with black truffle. The natural flavour of the black truffle balances the shitake flavours beautifully. Next up was the Har Gau. The prawns were crunchy and this simple dim sum dish puts many full fledged dim sum restaurants to shame. A simple dish of Qing Long vegetables from Cameron Highlands was served next. Stir fried with the usual garlic. This is a unique dish that is not usually offered in most other restaurants. Siew Mai steamed to perfection. This would pair well with a good glass of champagne. What is a good Cantonese meal without wholesome Cantonese soup? Introducing their Buddha Jumps Over The Wall packed with Fa Gao (Fish belly), sea cucumber, deer tendon, conpoy, chicken and mushroom. The broth was clean and robust. Fried wan tan with fruit salad was up next. The skin was crispy and it was not too oily. Ham Shui Kok with Custard Egg. The plating and presentation was equisitely curated. The highlight of the afternoon. The signature Kia Hiang claypot spring chicken. Not the prettiest dish and definitely not Instagram worthy, but this was cooked with dark sauce, soya sauce in an award winning gravy that Wong Ah Yoke from The Straits Times could not get enough of. The herbal flavour of the gravy balances the texture of the chicken and the gravy was piping hot and bubbling. As Kia Jin’s father says, if it does not bubble, he will kill Kia Jin. Homemade Egg tofu with mushroom and brown sauce. Next up was a flaky pastry savoury, with black pepper beef filling. The skin was crispy on the outside and the beef simply oozes out when first bitten. To round off the afternoon lunch, we had the coconut with egg white and fish gum inside. This dessert dish requires a 30 minutes advance order and is prepared with passion by the Chef. Rosette Media will be assisting the restaurant with curating a wine list to be paired with their cuisine. The wines will be affordable and accessible, comprising small boutique family run wineries. Stay tuned for further updates! Myo Restobar (www.myo.sg) Oxley Tower (Lobby 1) 138 Robinson Road #19-01 Singapore 068906 For reservations pls call 6931 1247 Opening Hours: 11am – 9pm (Mon – Fri, Sun), Closed Sat

Jinjo launches its inaugural Sake Pairing Dinner on 25th July. Featuring Jinjo Master Chef Makoto Saito and Tetsuro Igarashi, the master brewer (Toji) at Kumazawa Brewery, the makers of the famous Tensei Sake – Song of the Sea. This amazing dinner promises awesome Japanese cuisine paired with brilliant sake from Kumazawa. Priced at only S$188 per person, grab your tickets quickly before it sells out. PROPOSED DINNER MENU BY CHEF MAKOTO SAITO JINJO x TENSEI MENU BY CHEF MAKOTO SAITO KAKI hiroshima oyster, ponzu, served cold ANKIMO warm spicy monkfish liver JINJO x TENSEI MENU BY CHEF MAKOTO SAITO KINMEDAI grilled alfonsino fish SESERI chicken neck, bonito, yuzu kosho TEBASAKI chicken wing HARAMI tuna diaphragm TOMATO kochi tomato, pickled compote WAGYU RO SU wagyu sirloin, grilled OCHAZUKE dashi, onigiri JINJO WARABIMOCHI rice cake, kinako SAKE BY KUMAZAWA BREWING COMPANY TENSEI SENPOU JUNMAI GINJO TENSEI GINBOU JUNMAI TENSEI TOKUBETSU HONJOZO FUURO — S$188++ per person (Price is subject to 10% service charge and other prevailing government taxes) This is a proposed menu. All menu items are subject to change according to seasonality and availability. MAKOTO SAITO Japanese born Makoto Saito joins Jinjo as the head chef. His deep understanding of traditional Japanese cuisine, honed through 23 years of working in the finest restaurants in Japan and Singapore, allows him to craft creative dishes that are distinctly Japanese in essence. Chef Saito also works closely with local Japanese produce purveyors to secure the best harvests from the sea. Three times a week, a ‘mystery box’ containing an assortment of prime catches are delivered to the restaurant. This not only gives diners a special taste of regional Japanese seafood, but also serves as an opportunity for Chef Saito and his culinary team to flex their creative muscles. In curating a menu of balanced flavours, Chef Saito does not limit himself to only Japanese ingredients either. Instead, he selects the ingredients best suited for grilling so that the dish is elegantly nuanced rather than overly rich. CAREER HISTORY TEN Japanese Dining, Singapore 2017 – 2018 — Head Chef Fujiyanishimise in Nagoya, Japan 2014 – 2017 — Washoku Sous Chef Shinji by Kanesaka, Singapore Award Michelin 1 star 2012 – 2014 — Washoku Sous Chef Fujiyanishimise in Nagoya, Japan 2006 – 2012 — Washoku Sous Chef Kaguraya-Sasuke in Nagoya, Japan 2004 – 2006 — Washoku Sous Chef Minokichi Kyokaiseki Tokyo, Japan 1994 – 2004 — Washoku Sous Chef Tetsuro Igarashi Tetsuro Igarashi is the master brewer (Toji) at Kumazawa Brewery, the makers of the famous Tensei Sake – Song of the Sea. This Sake is a joyful ode to the brewery’s seaside location in Kanagawa, celebrating their beautiful coastline and views. The town is also the birthplace of the famous Japanese woodblock art – The Great Wave. Interested in microorganisms, enrolled at the Tokyo University of Agriculture. Being a big foodie coupled with his knowledge in microorganisms, Tetsuro Igarashi was naturally lead to develop an interest in Sake – which he already often drank and loved. After graduating, he aspired to make Sake in Shonan, the region where he was born and raised. The Shonan region was not well known for their Sake as their winters are too mild – but the nearby Tanzawa mountains provide an excellent source of water, the most vital criterion for brewing Sake. As a result, he joined the Kumazawa Brewing Company in 1996 and in four short years he was appointed as Toji in 2000. This is when he started brewing Sake and the creation of the illustrious Tensei Sake. Derrick Lim Advanced Sake Professional Derrick Lim of Sake importer IVGS Group is also a professional photographer and acclaimed epicure. His journey and love for Sake started in 2010 when Chef Tetsuya Wakuda demonstrated unconventional Sake parings with non-Japanese dishes – opening his mind and palate to new possibilities. He has since travelled far and wide, studying and researching all aspects of Sake production. To book your seat, please contact Jinjo: Telephone: +65 6732 2165 Email: jinjo@lesamis.com.sg About Jinjo Concept Japanese Sumiyaki Opened in April 2018, Jinjo is a modern Japanese sumiyaki restaurant by the Les Amis Group that focuses on the Japanese art of grilling. Japanese charcoal-grilling mastery is celebrated through a prefecture focused menu where prime seasonal ingredients are sourced from all the Japan, just so that guests get the best flavours of the season. Cooked over charcoal, these ingredients are imbued with a delicious smokiness and transformed into delectable dishes. Complementing the dining experience is its carefully curated sake menu, which are also prefecture focused and selected to match the taste profile of Jinjo’s sumiyaki items. Cuisine Japanese Location Scotts Road, Shaw Centre (Orchard Road shopping belt) Address 1, Scotts Road Shaw Centre #02-19/20 Singapore 228208 Website/Social Media www.jinjo.com.sg www.instagram.com/jinjosg www.facebook.com/jinjosg Reservations Telephone: +65 6732 2165 Email: jinjo@lesamis.com.sg Quandoo: https://www.quandoo.sg/place/jinjo-40484 Signature Dishes Bites: Yaki Goma tofu (handmade tofu with red miso from Aichi), Ankimo (warm spicy monkfish liver) Yakitori: Tebasaki (wing), Hatsu (heart) Charcoal Grill: Tarabagani (Hokkaido King Crab Leg), Nodoguro (Ishikawa black throat sea perch with pickles), Seseri (Miyazaki-style spicy Chicken Neck), Satsuma-imo (Sweet Potato from Chiba), Gyu Tan (Ox Tongue), Ninniku (Black garlic from Aomori) Donabe Dessert: Jinjo Warabimochi

Kyoaji – Reasonably Priced and Good Quality Japanese Cuisine and Omakase Kyoaji is the name of a “Fukuichi” Japanese restaurant that used to be at Triple One Somerset but relocated to Centrepoint 2 years ago because of renovation works at Triple One. It is located on a very discreet area of level 4 of Centrepoint, but the place was packed with many familiar faces and regulars when we dropped by for lunch recently. Master and Executive Chef John Phua helms the kitchen and manages a team of skillful chefs. He has almost 30 years of experience in authentic Japanese cuisine, and he engaged us in a light and friendly banter conversation. We sat at the bar as it is the best spot in the restaurant to watch the chefs in action. First up was a cold appetizer called the Pitan (Century Egg) Tofu. This seems to be the latest craze and food fad among many Japanese restaurants nowadays. Chef John’s intepretation was pretty unique, as it was topped with egg white, crab stick and crispy tempura batter bits. We were served the Flounder Fish with Truffle oil next. This was a refreshing tangy texture that cleansed the palette. We were presented with an enormous oyster from Australia next, called the Nama Kaki Ponzu. It was really fresh and oozed out upon the first bite. This would have paired well with a brilliant grower champagne. The next dish served was a Caterpillar Maki – Premium Avocado outer layer skin with Unagi, crab stick, crispy bits and cucumber inside. We were told this is one of the most popular dishes ordered in the restaurant. No rice or carbs inside, hence it is labelled as a pretty healthy dish with low calories. and high protein content. Our main course was an Australian Grain fed Striploin with goose liver Foie Gras sauce prepared from scratch. The marbling simply melts in the mouth, and this was pretty amazing, considering the fact that it is not even a Wagyu. It was topped with Momiji Oroshi, a type of Japanese Radish. Do consider pairing the dishes with this legendary Japanese Sake called the “13th Generation” Junmai Daijingyo Reservations are highly recommended. Please contact the restaurant directly: 176 Orchard Road #04-17/18 The Centrepoint Singapore 238843 Tel: (65) 6694 4068 (65) 6694 3058 Business Hours: Mon to Fri Lunch 11.30 AM to 3.00 PM (last order 2.30 PM) Dinner 5.30 PM to 10.30 PM (last order 10.00 PM) — Sat, Sun and Public Holidays 11.30 AM to 10.30 PM (last Order 10.00 PM)

Champagne Gosset Conrad Centennial Hotel Singapore Pairing Dinner With Xiao Long Bao The Rosette Media Team had a lovely Champagne Gosset pairing dinner with renowned Master Chef Ku Keong of award winning Golden Peony restaurant in Conrad Centennial Singapore recently. Chef Ku curated a unique dining experience with unique variations of Xiao Long Bao (soup dumpling). Conrad Hotel Director of F&B Simon Brelsford kicks off the wonderful dinner with a short and concise speech, introducing the cellar master of Gosset, Odilon de Varine. The house of Gosset is arguably one of the oldest Champagne Houses in Champagne, founded in 1584. Our good friends at Straits Wine Singapore holds the exclusive import and distributorship rights to Gosset. The first appetizer was a New Bedford Scallop paired with the Gosset Grande Blanc de Blanc NV. The straight 100% Chardonnay cleanses the palatte and pairs really well with the scallops. The next dish served was a Bird’s Nest Chicken and Crab Roe, paired with the same Blanc de Blanc NV. Foie Gras London Duck paired with the Grande Rose Brut NV was up next. The Foie Gras explodes in the mouth upon the first bite and oozes with creamy juiciness that is neutralized by the Rose champagne. The London Duck, with its intense marbling and natural fats, has a very crispy and succulent skin. We were served the 3 Head Abalone with Truffle and Iberico Pork Dumpling next, paired no less with the Brut Excellence NV. A brilliantly well executed dish which we could not fault. The highlight of the evening. A Sea Perch cooked to perfection paired with the Grand Millisime 2006, which was an excellent vintage in the Champagne region. We were told to squeeze the test tube which contains Chef Ku’s special concoction sauce. The last dish of the evening – Chilli Crab with La Mian in an intoxicating chilli crab sauce. The sauce was very well balanced and was not too sweet, sour or spicy. Kudos to Chef Ku for his brilliant execution of this dish.