Posted May 9, 2013on:
At a place which shall not be named, so just photos to make you hungry.
Yu Shang Inspired Salmon Ceviche
Sashimi grade salmon served with a dipping sauce of plum sauce, Chinese peanut brittle candy, lime juice, coriander & sesame seeds.
Sous vide egg, kurobuta bacon and truffle cheese.
Wagyu beef cooked on the bone, approximately 1.5 kg of luxurious wagyu beef seared and slow roasted at 50 °C for 30 hours & served with french fries.
Kuih Balu Trifle
Singapore’s favourite little sponge nuggets soaked in local black coffee & gula melaka syrup. Layered with whipped coconut cream and grated coconut.
Wine Tasting Course
Amadio Grande Reserve Pinot Chardonnay Brut
2006 Riesling Grand Cru, Paul Ginglinger
2006 Syrius “The Successor” Shiraz
Lustau East India Solera Sherry
Señor Lustau Solera Reserva