élan | Newest Cocept by Les Amis Group

élan is the newest concept launches by Les Amis Group located in the heart of town at Shaw Centre. Lead by Restaurant Director Philippe Pau and Chef de Cuisine Peter Teo, élan brings approachable, modern French cuisine with hints of Asian influence.

Kick off our dinner with 2 impressive starters that set the bar high

Frog Legs ($34.00++) Frog legs from tender local bull frogs with flavourful and rich premium mangetsu scrambled eggs, crème fraiche and fine herbs

Carabinero Prawns ($42.00++) Carabinero prawns from Spain charcoal grilled over binchotan with umami filled sauce made from umami sea urchin and yuzu sauce.

 
Show-stopping main courses
 
Tilefish ($65.00++) prepped with piping hot oil poured over the scales of a fresh, flavourful fillet resulting in a distinctive crunch, and served alongside silky potato mousseline, melted leeks and bonito velouté.

 
Suckling Pig ($62.00++) Spanish suckling pig, consisting of deboned and deconstructed legs, shoulder and belly, restructured together and pan roasted till crispy, marinated with garlic and thyme, served with poultry jus. Served alongside pork head terrine (consisting of pork head, jowl, and tongue, boiled with vegetables and then moulded into a terrine, coated with breadcrumbs and pan fried) Apples and pickled red cabbage tartlet providing tartness and tanginess to the dish

Aqina “Pineapple” Chicken ($110.00++, for 2) Whole roasted organic kampong chicken from Malaysia, fed with pineapple enzymes, served with pilaf of jasmine rice, fragrantly seasoned with lemongrass, ginger, coriander, pandan leaves and chicken fats

 

Cheese (s.$20.00|m.$28.00|l.36.00++)

a selection of mature french farm cheese from their platter

élan also carry an extensive range of desserts showcasing endless creativity
 
Lemon ($20.00++) A “frozen lemon” consisting of zesty palette-cleansing lemon & kaffir lime cream, lemon compote & basil gel in a white chocolate crust. Citrusy and tart with an aroma of basil and kaffir lime. Crack-able, realistically textured to resemble a full lemon

 
élan’s Chocolate ($20.00++) Smooth milk chocolate mousse with velvety caramel and a tart passion fruit jelly, on a ginger & almond sponge cake

 
You can opt for à la carte items, or a set menu ($70.00++/pax) for lunch and a 4-course ($135.00++/pax) tasting menu for dinner.
 
Location: élan, 1 Scotts Road, #01-13 Shaw Centre, Singapore 228208
 

Shang Palace | NEW Executive Chinese Chef Daniel Cheung Launches his Star Dishes

Helmed by NEW Executive Chinese Chef Daniel Cheung who has more than 37 years of top-level Cantonese cooking, Shang Palace has a refresh menu which includes many of his star dishes in Hong Kong as well as the restaurant renowned Nostalgic dishes, Cantonese classics, and guests’ s favourite.

 

Appetizer

Chilled Fresh Abalone Marinated with Japanese Sake

(Chilled Fresh abalone marinated with Japanese sake for at least 6 hours)

Chilled Tomato with Plum Jelly 

(Chilled tomato wrapped with a thin layer of plum jelly)

 

Dimsum

Barbecued Pork Pastry

(Flaky puff pastry stuffed with char siew pork, a classic Cantonese dim sum)

Scallop Siew Mai

(Siew Mai is topped with Australian Scallop)

 

Applewood smoked bean curd rolls with shiitake mushroom, carrot and green mustard ($18.00++) These green mustard, mushrooms and carrots are skillfully rolled in a prescribed sequence after a painstaking multi-step process, the rolls are then finished by smoking over the steamer with Pu-er tea, sugar and uncooked rice, served under a cloche with applewood smoke.

 

Boneless quail filled with bird’s nest in supreme broth ($98.00++) Quail is deboned and stuffed with bird's nest braised in chicken stock and shreds of Jinhua ham. The supreme broth is cooked for 8 hours using chicken, pork, and Jinhua ham to coax maximum flavour.

 

Steamed spotted garoupa fillet in egg white sauce topped with crispy parma ham ($48.00++) Delicately steamed fillet of garoupa drench with superior broth and egg white, with finely chopped broccoli and carrot.

 

Stewed Shrimp pomelo peel ($28.00++) A nostalgic dish that is not commonly available. I didn’t know that Pomelo peels can be eaten in this way. Wow.

 

Cantonese style crispy chicken served with spicy salt ($38.00++) Self-developed and painstaking preparation comprising marination bath, low-temperature cooking, air-drying, and finishing in an oil bath to crisp the skin upon order.

 

Baked live prawns with garlic and Sarawak white pepper ($58.00++) Presented in a sizzling casserole pot is the live local prawns and Sarawak pepper, so aromatic!

 

Fried rice with Kagoshima Wagyu beef ($28.00++) Beautiful Red Tomato is stuffed with fragrant Wagyu beef egg fried rice

 

Double-boiled Snow Pear with Peach Resin, Mandarin Peel and Chuanbei (Curated – usually available only as part of a set)

 

Location: Shangri-La Singapore, Lobby Level, Tower Wing, Shangri-La Singapore, 22 Orange Grove Road, Singapore 258350

Taiga Dining | Intimate 13-Seater Fine Dining Omakase

Hidden doorway behind the huge painting unveils a 13-seater fine dining sushi-ya located in Regent Singapore.

Inspired by the topography of the mountainous region of Kochi, Taiga Restaurant is designed for a rich and experiential dining experience.

 

Helmed by Master Chef Taiga Kanekuni, Taiga Dining presents 2 omakase menu options for lunch (Kiri Ni Hoou - $180, Ino Shika Cho - $280) and 3 omakase menu option for dinner (Ino Shika Cho - $280, Ka Cho Huu Getsu - $280, Hi To To See - $480). Each menu comprises a selection of appetisers, nigiri sushi, miso soup and desserts.

 

Hi To To See ($480 per pax) features the most comprehensive menu includes:

Pre-Appetizer

Dashi Broth

 

5 Appetizers

Pumpkin Ravioli and Biwa Trout from Shiga Served with Pumpkin Sauce

Mackerel and Sweet Potato topped with Caviar and Ponzu Jelly

Pike Conger Eel Tempura, Daikon with Matcha Salt

Fatty Tuna Marinated with Soy Sauce for 1 to 2 hours, serve with Shallot, Japanese Mustard and Rocket Leaf

Abalone served with Liver Sauce

 

9 Pieces of Sushi

Sea Bream

Barracuda

Lean Tuna

Sujiko Roe from Hokkaido

Medium Fatty Tuna

Blue Fish

Botan Shrimp

Sea Eel

 

Chef Taiga’s signature Trio of Uni Handroll, three types of premium seasonal auction grade sea urchin are topped on rice

Clam & Fish Broth Kyoto White Miso

 

Handmade Dessert features the Chestnut Ice Cream, Honeycomb, Butter Cookies with Seasonal Fruits

 

Location: Taiga Dining, #01-03/04, Regent Singapore, 1 Cuscaden Road, Singapore 249715