Where To Eat This Week: The Ritz-Carlton, Millenia Singapore, Sear, Golden Peony And Justin
Make the most out of your mealtime with our round-up of timely treats. There’s a lot of mouth-watering events to pencil in this week, such as the inaugural edition of The Ritz-Carlton’s Stellar Dining Series among other special menus to keep your ravenous appetites satiated
The Ritz-Carlton, Millenia Singapore
November is definitely the month for foodies, filled with extra fine opportuninties to dine, specifically where The Ritz-Carlton's Stellar Dining Series to showcase its culinary prowess in Asia, is concerned. The premise is that the chefs from its Michelin-starred restaurants and bars in four cities will work together to create collaborative menus—just for you to savour.
The journey starts at The Ritz-Carlton, Millenia Singapore, where you’ll be able to tuck into delicious Cantonese creations by chef Paul Lau (Tin Lung Heen, The Ritz-Carlton, Hong Kong); chef Gordon Guo (Lai Heen, The Ritz-Carlton Guangzhou); and chef Cheung Siu Kong (Summer Pavilion, The Ritz-Carlton, Millenia Singapore) from November 1 to 4. It continues at The Ritz-Carlton, Osaka (November 8-10), The Ritz-Carlton, Hong Kong (November 22-25), and The Ritz-Carlton, Beijing (November 29-December 1).
If the Halloween parties over the weekend has left you hungry for prime cuts, this steakhouse is offering The Butcher’s Demise, a 500g rack of ribs available for the first time on the dinner menu, but tonight's your last chance.
What makes it special? The fall-off-the-bone meat is slathered in a sweet and savoury Hickory smoked BBQ, and served with a side of crisp and chunky fries, coleslaw and BBQ sauce. In keeping with the Halloween theme, the ribs come with a slow-baked whole tomato seasoned with thyme, rosemary and olive oil, then stabbed with a knife and placed between the two ribs.
(Related: Why Great Britain Is A Land Of Plenty)
Change up your brunch game this weekend and go for dim sums instead. At Golden Peony, there’s a myriad to choose from, including new selections lovingly crafted by chef Ku Keung.
These include items like chilli crab meat wrapped with filo pastry; crystal shrimp dumpling; and a traditional Hong Kong sponge cake with olive seeds. There’s even a selection for the little ones, made to look like animals. The shrimp toast s shaped like a turtle and the egg custard bun looks like a piglet.
Celebrity chef Justin Quek is back on the scene with Justin, an all-day eatery at The Shoppes at Marina Bay Sands. To celebrate, he has partnered with Cadoret, a renowned French oyster producer, for an indulgent night of oysters and champagne.
The event will be hosted by Jean-Jacques Cadoret, who’ll take diners through the different types of bivalves, served on a platter. Of course, these won't be enough to fill you up for the night, so Quek will also prepare a three-course meal that features crispy wild coral cod, poached oysters and caviar with champagne emulsion; A4 Miyazaki wagyu steak grilled over binchotan charcoal; and a "snow" egg white and white truffle ice cream studded with crispy rice. These come freeflow served with all JQ Grand Champagne or Sauvignon Blanc you can drink.
Justin | 2 Bayfront Avenue, L1-83, The Shoppes at Marina Bay Sands | 6688 7722 | firstname.lastname@example.org
(Related: 5 Singaporean Chefs Who Make Us Proud)
Book Ahead: Braci
The Alba white truffles—the prized ingredient that can elevate a dish to Michelin-star level—are back. And serial restaurateur and chef Beppe de Vito has gotten his hands on some of the best, to be served on November 13 in a tantalising dinner menu that is sure to please.
Even the pre-dinner snacks are decadent, with the mille crepe and foie gras decorated with truffle shavings, and served with a classic Dom Perignon 2009. And, yes, it gets better; think blue lobster bedecked with autumn vegetables and five pepper jus; chestnuts tortellini showered with duck reduction—all generously crowned with truffles.
If you come hungry, you’ll surely be full after tucking into the Sendai wagyu before winding down the meal with desserts.
(Related: Food For Thought: Beppe De Vito)