Across two nights, over 350 guests tucked into delectable and exclusive dishes prepared by our guest chefs and served with premium pours

The Clifford Pier turned different shades of blue on October 18 and 19, as Tatler Dining Singapore held its inaugural Off Menu Luxe, organised in partnership with UOB Private Bank. Dressed in their chicest ensembles, over 350 guests attended the two-day by-invite-only, four-hands dinner to savour exclusive seven-course menus whipped up by our guest chefs just for the occasion.

It was two memorable nights of wining and dining, hosted by radio DJ Yasminne Cheng. As the guests arrived at the heritage venue—which had been spruced up to the theme of “Art in Motion” with moving lights, lavish table settings, and UOB Private Bank’s signature scent—they were welcomed by refreshing off-menu cocktails concocted by Flow Bar’s award-winning mixologist Ricky Paiva, freeflow champagnes and whiskies, as well as luxurious caviar by Nomad Caviar.

These were enough to whet the guests’ appetites before they proceeded to the main dining room for dinner proper. The first night was dedicated to delectable French flavours that make up the island’s diverse culinary scene. Who better to showcase these than local-based chefs Jeremy Gillon of one-Michelin-starred Restaurant Jag and Kenji Yamanaka of one-Michelin-starred Béni? Both are famed for coming up with their unique interpretations of French cuisine—Gillon uses 40 types of French herbs procured from the Savoie region, caviar from 8 Gems caviar and fresh greens from Lim Joo Huat, while Yamanaka draws influences from his Japanese heritage to curate his authentic menu.

After the welcome speech by Chew Mun Yew, managing director and head of private wealth at UOB, and a dazzling performance by jazz singer Alemay Fernandez, guests tucked into delectable off-menu dishes, paired with premium pours picked by Grand Vin’s award-winning sommelier Francois Barel.

Highlights included both chefs’ interpretations of the seasonal chestnuts, which were candied and paired with sweet potato. This was followed by Gillon’s refreshing starter of smoked red prawn topped with herbs and 8 Gems caviar and brightened by green apple jelly and verveine oil, and Yamanaka’s grilled foie gras accompanied by 10 types of Japanese mushrooms and black truffles, then wrapped up in a bag filled with umami-packed chicken consommé to infuse all the delicious flavours together.

The second night was a completely different menu—this time, it was inspired by Filipino and Spanish flavours whipped up by Lolla head chef (and celebrity chef André Chiang’s protégé) Johanne Siy, and Spanish guest chef Chele Gonzalez, the chef-owner of the lauded Gallery by Chele restaurant in the Philippines. Working closely together, they came up with a tight menu that blended Siy and Gonzalez’ expertise in modern European cooking background with Filipino ingredients such as crabs found in the archipelago’s waters, as well as other native produce such as pili nuts and mangoes that Gonzalez hand carried from the Philippines.

Both chefs brought on the bright and citrusy flavours in their starter of kinilaw—the Filipino version of ceviche which they enlivened with coconut, calamansi and a generous sprinkle of pili nuts for texture. Siy followed it up with a Filipino breakfast staple, pandesal—albeit an elevated one—with her house-made potato bread roll served with fresh white cheese curdled with vinegar to keep it light and tasty, and topped with Nomad Caviar, smoked eel and salmon roe. Gonzalez complemented that with his own take on a classic Filipino dish, adobo, using Hokkaido scallops served in a pool of black ink stew, shallots and ginger.

Both nights ended on a high note as guest chefs were able to present delightful dishes that they only created for Off Menu Luxe, as well as showcase how well they collaborate with other culinary maestros to create a memorable night filled with delicious food and wines.

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