While the rise of contemporary Singapore cuisine continues on its steady climb, it seems only fitting to delight in some of the more recent examples of its evolution—better yet, savour its more imaginative instances alongside their Cantonese counterparts.

Starting next week Mitzo Restaurant & Bar at Grand Park Orchard is presenting a series of collaborative dinners that that aim to showcase a taste of its well-loved progressive Cantonese cuisine paired with the modern culinary sensibilities of Singapore’s top chefs. 

Dubbed Friends Of Mitzo, and hosted by Mitzo’s executive head chef Nicky Ng, the series will kick off with a menu featuring the combined talent of Ng, and neo-Sin chef and owner of newly-minted one Michelin star restaurant, Labyrinth, LG Han. 

Held across three consecutive evenings from July 25 to 27, the six-course collaborative set menu boasts an intriguing meeting of styles, evident in dishes such as the dim sum platter of sea urchin custard bun and truffle shrimp dumpling; an abalone tart with Labyrinth’s homemade oyster sauce; and the “elevated” fish congee served with sea bass and ginger espuma. 

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“My collaboration with Mitzo has been a long time coming,” says Han. “Chef Nicky has been steadily building a reputation in Singapore for modernising Cantonese dining; keeping things interesting without sacrificing its flavours and soul. Similarly, I started the neo-Sin movement to do just that,” he affirms. 

Both chefs draw from their international experiences. While Ng built his repertoire with various notable international five star hotels before landing the role of executive chef de cuisine at the Michelin starred dining Hakkasan in New York City in 2011, Han left a career in corporate banking to feed his love for food, cutting his teeth in the kitchens of internationally renowned chefs such as Mauro Colagreco of Mirazur, France; Tom Kerridge of The Hand & Flowers in the UK; and in Singapore, with stalwart Roberto Galetti of Garibaldi. 

Coincidently, banker-turned-chef-owner Petrina Loh of Morsels will do the same in a couple of months when she and Ng aim to showcase an equally inspired menu for the second instalment of the dinner series, from Sept 8 to 10. 

Following her in November is Chef Shen Tan of the now-defunct Wok & Barrel and Ujong at Raffles Hotel, who earned a following with her inspired nasi lemak and buah keluak pasta, and whose most recent collaboration is with Revolution Coffee. 

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Diners can email rsvn@mitzo.sg or call +65 6603 8855 for reservations and enquiries.