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.
Miyazaki
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
