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.