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Citi Ultima renews its partnership as the official bank partner of the Michelin Guide Singapore to provide exquisite dining experiences for its discerning clientele
In Singapore, where there are so many novel developments in the dining scene, it’s hard to find something that truly breaks the mould. It is precisely this that Citi Ultima, Citi’s by-invite-only card, has achieved in its exclusive collaboration with the Michelin Guide Singapore. As the Michelin Guide’s official bank partner, the two have delivered the Gastronomic Dining Collection, a series of standout four-hands dinners by local and international stars of the culinary world, for privileged cardholders to great acclaim. With the Michelin Guide’s expertise in fine dining and Citi Ultima’s commitment to pushing the boundaries of gastronomic excellence, it is the perfect marriage of tastemakers.
The series kicked off last September at Sushi Ichi, when head chef Kawakami Takeshi joined hands with executive chef Kin Leung of Hong Kong’s Sushi Wadatsumi, producing an elegant Edō meal that, according to Takeshi, emphasised seasonal ingredients for a taste of Japan. That was quickly followed by a dinner in November, when previous winners of the Michelin Guide Young Chef Award, chef-owner Louis Han of Naeum and head chef Steve Lee of Hong Kong’s Hansik Goo took diners on a bold exploration into the culinary intricacies of the Korean peninsula.
Now, the series has started 2024 on the right foot with a dinner on January 12 by chef-owner Ivan Brehm of Nouri, and chef Thitid “Ton” Tassanakajohn of the celebrated Le Du and Nusara in Bangkok, presenting their favourite childhood dishes in their signature styles. With three more dinners to light up the dining scene, Citi Ultima cardholders can expect more unique experiences to come.
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1. Farm to Table: Seroja x Roganic
Sustainability is now more imperative than ever, especially in fine dining—which is why this February’s four-hands dinner between two Michelin Green Star restaurants will be important.
At Seroja, chef-owner Kevin Wong cooks up refreshing takes on cuisines from Malaysia’s archipelago with ethically-farmed and produced ingredients, while at Roganic in Hong Kong, executive chef Oli Marlow perfects classical English flavours with seasonality and simplicity. Together, the evening is set to be one awash with diverse flavours, celebrating just how good sustainable gastronomy can be.
