From grand re-openings to anniversary celebrations, this month’s gastronomic collaborations are nothing short of exciting.
For two evenings only on July 26 and 27, famed French chef Emmanuel Souliere will be joining executive chef Shine Chiu at CulinArt 1862 for a special four-hands dinner menu paying tribute to one of the culinary world’s greatest legends: Auguste Escoffier. As both chefs are graduates and members of the Escoffier Disciples International, you can rest assured you’re getting the absolute best of the best when it comes to that school of cooking. Highlights of the menu include Alaskan crab croquette, foie gras mousse, lobster consomme, grilled turbot and Australian Waygu ribeye.
For chef Aven Lau’s first collaboration since achieve his Michelin star, Épure will be joined by Dublin’s two-Michelin-star Chapter One and its head chef Mickael Viljanen for a two-night special menu this Friday and Saturday. The nine-course menu highlights the signature culinary styles of both chefs and feature disehs such as tartlet of beef tartare with yuzu kosho, smoked eel and egg yolk, Hokkaido scallop with chilled elderflower vinegar, jalapeño bouillon and Kristal caviar, and barbecued lobster with Kari goose spices, cacao pod glaze, bergamot and red kosho beurre blanc. As usual, wine pairings are also available.
To commemorate the fourth anniversary of Andō, chef Agustin Balbi has brought out all the big guns from JIA Group to create a one-night-only family dinner menu you’ll be sure to remember for years to come. Joining the Argentine chef will be Estro’s Antimo Maria Merone, Mono’s Ricardo Chaneton and Leela’s Manav Tuli, all working together to seamlessly integrate Japanese, Italian, Latin American and Indian influences for a mind-blowing menu. Dishes include pasta mista with crustaceans, Amalfi lemon and basil by Estro, Kinmedai with roasted peppers and peanut chilli sauce by Andō, lamb saddle by Mono, and lobster biryani by Leela.
On August 4 for one day only, Central’s beloved Ho Lee Fook will be teaming up with the one-Michelin-starred Ningbo restaurant Yung Fu Hong Kong as part of its Good Fortune Club Sunday lunch experience to collaborate on a Ningbo-inspired menu curated by chef ArChan Chan, dim sum chef Winson Yip and chef Liu Zhen. Six special dim sum creations will be offered, including marinated baby lobster in puff pastry, Yong Fu fermented green chilli sauce and cod fish dumpling, pan-fried seaweed cake, Ningbo sesame glutinous rice dumplings, and pan-fried housemade jiao zi. Rounding out the brilliant menu are familiar dim sum and main dishes, all served in unlimited portions, such as har har har gow, pork and mushroom siu mai, Kurobuta pork char siu pineapple puff, mala beef ball with kaffir lime leaves, and wok-seared pepper stuffed with prawn paste.
To celebrate the grand reopening of Mandarin Oriental’s The Chinnery, the gastrobar is now launching a limited-time Taste of They Chinnery menu that’s available from now until August 30. The exclusive menu blends classic dishes and modern creations, offering dishes such as prime tenderloin tartare, broccoli velouté, classic shepherd’s pie, tikka chicken, Bengali mixed fish curry, and a selection of sides ranging from creamed potato to sautéed French beans and myriad naan breads. Conclude your meal with an indulgent serving of chocolate lava cake, or the Phirni, a traditional Indian dessert with badaam and pista crumble and rose petal ice cream.
Lifestyle Editor
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