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:
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.
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
Har Jiong Frog Legs & Papaya Sambal Sorbet
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
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
Location: Maison Shūko, 3E River Valley Road #02-02, Clarke
Quay, The Cannery, Singapore 179024
Enter a lush tropical forest setting tucked away on Dempsey Hill
at Tanglin Gin Junglefor a dining collaboration with Proud
Potato Peeler that is exclusivelyavailable 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 https://bit.ly/PPPXTG21JUL 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
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.
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
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.
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:
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
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
Location: La Dame de Pic, Raffles Hotel, 1 Beach Road, Singapore 189673