Can’t travel to Europe yet? One of Switzerland’s top culinary experts has conceptualised a special menu for diners in Singapore to enjoy
It has taken two years to get here—for a not-to-be-missed Swiss-Singapore culinary collaboration. Chef Heiko Nieder, who helms two-Michelin-starred establishment The Restaurant in Zurich’s The Dolder Grand hotel, will be presenting a special menu on 16 September at One Farrer Hotel.
The German-born chef, known for his fresh, inventive and refined cuisine, was named Chef of the Year 2019 by Gault&Millau, the prestigious French restaurant guide. The Restaurant, which is one of the most highly rated restaurants in Zurich, was also recognised with 19 Gault&Millau points. Nieder, who has been with The Dolder Grand since 2008, has recently published a cookbook with over 200 recipes that reflect his numerous award-winning dishes and his constant culinary evolution.
The chef has designed a menu exclusively for diners here to sample. Certain aspects are prepared in his Zurich kitchen and flown to Singapore to maintain authenticity. And the rest are jointly prepared by a team in Singapore—under Nieder’s watchful eye—via Zoom.
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The menu will include his signature dishes such as the succulent wagyu beef cheeks with green asparagus, herbs and BBQ sauce; tomato with chilli con carne, coriander and coffee (Nespresso Peru Organic), as well as the unique dessert of white chocolate with cherries, green olives and Herbes de Provence.
Guests can enjoy either a three-course lunch or four-course dinner with wine pairing. All the wines have been handpicked by celebrity sommelier Lisa Bader, who works with Nieder at the Dolder Grand. Some of the labels include Germany’s Oliver Zeter, Sauvignon Blanc NV as well as South Africa’s Demascene Vineyards, Cabernet Sauvignon 2018.
Nieder who is known for his special salt blends is also making a limited batch of 300 of his pure Himalayan salt mixes, which will be available in Singapore for the first time.