Saturday, 2 July 2022

Maison Shūko, Zouk Group’s newest F&B concept has opens at The Cannery in Clarke Quay

Japanese-Centric, French-Inspired, Mod-Asian dining restaurant, Maison Shūko, Zouk Group’s newest F&B concept has opens at The Cannery in Clarke Quay on 28 June 2022. A six-hands collaboration where Chefs Angus, Jeremmy and Justin tap into their various culinary backgrounds to interpret and showcase local ingredients in often unconventional ways
The intimate eight-seater space presents a unique audio-visual experience, showcases the producer responsible for the course, sets the tone for the meal and educates diners on the inspiration and purpose behind each chef’s dish.

Sourcing as much as possible from local and regional producers, many of whom are second-generation owners of the farms, the Seasonal 8 Courses Japanese-French Omakase menu at $250.00++ per pax features:

Amuse Bouche

Crocodile & Crackers
Crocodile meat from Long Kuang Hung Crocodile Farm is pounded and marinated in lime, before being tossed in a zesty larb-style dressing. Served with black charcoal keropok and fresh herbs.
Hay Dairies
Goat cheese with Tomato Texture, Yuzu & Basil & Seaweed. Refreshing Appetizer 

Grilled Grouper and Soy Milk Broth
Using soy milk as the base for a savoury broth together with a grouper bone fumet or concentrated broth. Features charcoal-grilled grouper from Ah Hua Kelong and matsutake mushroom.
Har Jiong Frog Legs & Papaya Sambal Sorbet
The frog legs are marinated for up to two days in a heady har cheong (fermented prawn) mixture crafted by Chef Justin Foo, before they are deep-fried till fragrant and crispy. It is served alongside a jazzed-up papaya sambal in the form of a sorbet.

Au Japon
Foie gras is lightly grilled over a binchotan and glazed with sake, mirin and saikyo miso, then served atop simmered daikon in a clear dashi broth.

Truffle & Chicken Yolk Somen
Free-range eggs from Ang Seng Eggs Supplier are slow-cooked and used to create a rich sabayon for chilled somen. Finished with crispy sakura ebi and shavings of fresh truffles.

A5 Miyazaki Wagyu, prized for its rich, buttery marbling, is grilled and dusted with Earl Grey tea and leek charcoal that evokes the aroma of hot tea. The dish is paired with Yen Cha, a toasted oolong tea brewed in a teapot by Kayn Pottery that was specially commissioned for Maison Shūko.

Calamansi Blanc Manger
Calamansi and thyme parfait sit on a bed of frozen shortbread shavings, almond sponge and calamansi gel. A white chocolate bonbon filled with raspberry sauce offers a sweet-tart counterpoint. The dessert is finished with cres sourced from Green Cube, a social enterprise that trains people with disabilities in the urban farming of microgreens.
Location: Maison Shūko, 3E River Valley Road #02-02, Clarke Quay, The Cannery, Singapore 179024

Friday, 1 July 2022

Tanglin Gin Jungle x Proud Potato Peeler Dining Collaboration - Available Exclusively at Pelago

Enter a lush tropical forest setting tucked away on Dempsey Hill at Tanglin Gin Jungle for a dining collaboration with Proud Potato Peeler that is exclusively available on Pelago.

Enjoy an exciting 5-course impeccable Mediterranean menu of delicious Cypriot and Turkish influences specially curated by private dining Chef Alberto of Proud Potato Peeler with over 15 years of experience. Each course is expertly paired with five uniquely concocted cocktail pairings by Tanglin Gin, crafted with locally-distilled gin.

One-of-a-kind dining experience, bustling open concept kitchen witnessing Chef Alberto live in action, the food it just so good.
Want to try it? Next pop-up date is happening on 21 July 2022, price at $188 on Pelago (*Excluded from all promotions) Visit to make a booking now, limited seats available.
What is Pelago?
Pelago is a travel experiences platform by Singapore Airlines with a wide selection of curated activities in Singapore and across 40+ global destinations
Earn or Redeem activities and experiences with KrisFlyer Miles when you book on Pelago
Pelago promo code for new users:
Keen to discover more unique experiences? Use ‘PELAGOWELCOME10’ for 10% off all activities on Pelago. Limited to 1 redemption per user. Valid till 31 Dec 2022. Terms & conditions apply. *Not applicable to the Proud Potato Peeler x Tanglin Gin pop-up.
Fermented Miso pumpkin pesto bread topped with gorgonzola, hazelnuts and wagyu paired with P75 cocktail.

Hand-rolled Potato pies stuffed with scamorza, topped with prosciutto and truffle paired with Tomyum cocktail.

Turkish dolma with laksa-inspired sauce (lemongrass, ginger, coconut), topped with pan-seared French prawns, citrus vinaigrette and basil paired with Jungle Juice cocktail.

Italian Porchetta with wood-fired cabbage, feta cheese and toasted pine nuts paired with Ah Ma cocktail.

Fudgy Juniper and chocolate terrine with citrus jam paired with Ruby Heirlooms cocktail OR lemon G&T with lemon curd mousse, snow puffed meringues and biscoff crumbs paired with Nobleman cocktail.

Location: Tanglin Gin Jungle at Dempsey, Dempsey Rd, 26B, Singapore 247693

Wednesday, 29 June 2022

YUN NANS Opens its Fourth outlet in Singapore at ION Orchard with Stunning Garden-within-a-Restaurant Theme

Stunning garden-within-a-restaurant serving up tantalizing Yunnan highland Cuisine, YUN NANS opens its fourth outlet in Singapore at ION Orchard

Signature and New Creation Dishes

Steam Pot Chicken Soup with Lily Bulb ($32.90++) first launched for a limited time period during Mother’s Day in 2021, is now back as a mainstay.Cooked without a single drop of water, it draws immense sweetness and nutrition from a special breed of black feet chicken and fresh lily bulbs imported from Yunnan.

Hotplate Milky Tofu with Spicy Garlic ($16.80++) Fried to crispy skin drenched with spicy garlic seafood sauce

Lychee Prawn Ball ($20.80++) Fresh prawns are hand-beaten to a silky paste before shaped into bite-sized balls and deep-fried with crispy bits.

Sauteed Cabbage with Dried Chillies ($13.80++) Cabbage stir-fried with garlic, thin slices of pork and dried chillies

Marinated with an inhouse mix of Yunnan’s spices and grilled over a charcoal fire:
Charcoal Grilled Chicken Wings ($3.80/skewer, min 2pcs)

Charcoal Grilled Chicken Skin ($2.80/skewer)

Beancurd Pudding with Brown Sugar ($5.80++) Smooth beancurd pudding served with Yunnan brown sugar syrup
*NEW* Pomelo Salad with Osmanthus Dressing ($10.90++) A refreshing and invigorating salad with a beautiful floral veil from osmanthus flowers

*NEW* Braised Fish Maw with Porcini Mushroom ($42.80++ - Small / $52.80++ - Big) Wild porcini mushrooms harvested from the highlands of Yunnan are braised with fresh fish maw, Yunnan solo clove garlic, Chinese yam and Yunnan Qiubei Chillies

*NEW* Steamed Cod with “Mei Cai” ($31.90++) Made with one of the best Hakka preserved mei cai vegetable from Dabu Country.

*NEW* Claypot Rice with Minced Beef / Pork and Crispy Red Beans ($24.90++) The rice is cooked with special house-made sauce, served with stir-fried minced beef / pork and vegetables. Topped off with salted vegetables, crisp-fried pork lard and spring onions.


Location: YUN NANS, ION Orchard #B3-17, 2 Orchard Turn, Singapore 238801

Tuesday, 28 June 2022

La Dame de Pic at Raffles Hotel launch Exquisite Creation with Wine & Sake Pairing this Summer

Classy ambience, top-notch service and excellent food, treat yourself and your loved ones to a memorable dining experience at La Dame de Pic, Raffles Hotel, the Singapore outpost of three Michelin-starred Maison Pic in Valance by Chef Anne-Sophie Pic.

Indulge in Chef de Cuisine, Francesco Di Marzio exquisite creation with Wine & Sake pairing this summer with Lunch menu starting from $128.00++ per pax. What I had is the EXPERIENCE Lunch Menu at $248.00++ per pax & $158++ for the Wine & Sake Pairing:

Amuse Bouche

Tuna Tartare with Matcha Sorbet
This should comes with Raspberry Sorbet but I don't really take berries related, Chef has replaced it with Matcha.
Basket of Freshly Baked Bread

Amela Tomato, Smoked Burrata, chou chao and mint sauce vierge

Berlingots, iconic pasta parcels found in all of Anne-Sophie Pic’s restaurants around the world

Amadai from Yamaguchi, Lettuce, pine buds and capers leaves. Yellow wine, “Beurre Blanc” and trout roe

The Pigeon from Bresse, Chrysanthemum and chamomile. Baby eggplant and black garlic

Comte and Hibiscus

Choice of Dessert Creations

Anne-Sophie Pic’s signature White Mille-feuille
Jasmine Flower and Tainori Chocolate
Rhubarb and Orange Blossom

Organic Blueberry

Petite Four

Location: La Dame de Pic, Raffles Hotel, 1 Beach Road, Singapore 189673