Cover Rock fish (Photo: Courtesy of Solaire)
Rock fish (Photo: Courtesy of Solaire)
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A festival of flavours awaits at Solaire, where three renowned chefs curate exclusive dining experiences to celebrate the resort’s 12th year of excellence
Twelve years is a long time in any business—more so in hospitality—yet Solaire Resort Entertainment City continues to burn bright. To mark this anniversary, the resort is turning its dining spaces into stages until March 16, where renowned chefs will perform a month-long symphony of flavours. The result? An unforgettable gastronomic experience.
More from Tatler: Coveted cocktails: Shingo Gokan’s drinks hit Solaire Entertainment City for its 12th anniversary
First on the bill is chef Jun Yukimura, the man behind Azabu Yukimura. His craft—a refined and poetic interpretation of kaiseki—takes over Yakumi with a nine-course dinner menu. Expect Hokkaido uni with lobster jelly, cold soba dusted with bottarga powder, and Wagyu shabu-shabu kissed by sansho pepper flower. The experience is heightened by the precision of Shingo Gokan, an award-winning mixologist whose cocktails unlock new dimensions of taste.
Above Chef Jun Yukimura (Photo: Courtesy of Solaire)
Above Shingo Gokan (Photo: Courtesy of Solaire)
Chef Jun Yukimura (Photo: Courtesy of Solaire)
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Above Hokkaido uni and ise lobster jelly (Photo: Courtesy of Solaire)
Hokkaido uni and ise lobster jelly (Photo: Courtesy of Solaire)
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Week two belongs to chef Sun Kim of Meta, one of the finest restaurants in Singapore. At Waterside, his six-course tasting menu traverses East and West with a deft, deeply personal touch, imbuing each plate with synergistic flavour pairings. The abalone kuk, bibimyeon, and rock fish stand as testaments to his Korean roots, each paired with teas selected by master brewer He Jia. The result is less a meal and more of a conversation—one that lingers and impresses long after your last sip and bite.
Above Chef Sun Kim (Photo: Courtesy of Solaire)
Above He Jia (Photo: Courtesy of Solaire)
Chef Sun Kim (Photo: Courtesy of Solaire)
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Above Abalone juk (Photo: Courtesy of Solaire)
Abalone juk (Photo: Courtesy of Solaire)
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Then, in a grand crescendo, chef Heinz Beck steps onto the stage. The mastermind of Rome’s La Pergola, Beck is a titan of Mediterranean cuisine. His six-course spectacle at Finestra reads like poetry: marinated amberjack with seawater celeriac and oxidised chocolate, scampo with sweet peppers and green gazpacho, sedanini with red prawn and smoked aubergine coulis, pumpkin risotto with amaretti, pistachio crust veal, and a red fruit ice sphere with tea cream and crystallised raspberries. Each dish is a study in harmony, each bite an invitation to the sublime.
Related: Acclaimed chef Heinz Beck brings his culinary expertise to Solaire
Above Chef Heinz Beck (Photo: Courtesy of Solaire)
Above Fillet of sea bass with fennel, orange, and olives (Photo: Courtesy of Solaire)
Chef Heinz Beck (Photo: Courtesy of Solaire)
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“For three years, we’ve had the privilege of bringing the world’s best chefs to celebrate our anniversary,” says Sebastian Kellerhoff, Solaire’s vice president for culinary. “This allows the Filipino audience to witness firsthand how these culinary masters craft their menus and share their unique flavours, influenced by diverse cultural inspirations.”
Above Beverage expert: Akihiro Igarashi (Photo: Courtesy of Solaire)
Above Beverage expert: Craig Swindell (Photo: Courtesy of Solaire)
Beverage expert: Akihiro Igarashi (Photo: Courtesy of Solaire)
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Book your seats now to experience world-class dishes for Solaire Entertainment City’s 12th anniversary. For more information, email restaurantevents@solaireresort.com. You can also check out Solaire’s Facebook and Instagram pages.
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Angela Nicole Regis Guiral is the assistant digital editor of Tatler Philippines. She studied journalism and has since written features that look closely at how culture, lifestyle and social impact converge, while occasionally wandering into the worlds of style and travel.
