HazelDiary

Goodwood Park Hotel is thrilled to unveil a new chapter in its illustrious culinary journey with “Min Jiang Reimagined: An Exquisite Showcase by Four Culinary Masters.” Following the success of last year’s “10 Hands Culinary Showcase: A Rediscovery of Cantonese Classics,” this event promises to elevate the gastronomic experience to new heights.

Read more: [SG Food] Min Jiang | Goodwood Park Hotel Reimagined: An Exquisite Showcase by Four Culinary Masters

For one exclusive week from 22 to 28 July 2024, the hotel will unite the culinary talents of renowned celebrity chef couple Sam and Forest Leong with its very own Master Chefs, Chan Hwan Kee of Min Jiang and Goh Chee Kong of Min Jiang at Dempsey.

Sam and Forest Leong, the dynamic duo known for their innovative cuisine, previously helmed the One Michelin Star Forest Restaurant. Their impressive culinary achievements have distinguished them in the gastronomic world, and their participation in this showcase is eagerly anticipated. Diners can look forward to a refined gastronomical experience that promises to tantalize taste buds and intrigue the palate.

Here are the dishes we enjoyed during the dinner session:

A Sea of Treasures -Abalone, Sea Cucumber, and Wild-caught Eel Maw in Golden Organic Pumpkin Broth paired with Uni & Jamon Iberico by Chef Sam Leong.

The Ocean’s Embrace -King Crabmeat in Light Curry Sauce with Seasonal White Asparagus by Chef Forest Leong. This dish, inspired by the classic Thai crab curry stir fry, or pu pad pong garee, featured plump and juicy crabmeat perfectly balanced with white asparagus.

A Dream So Deep – Slow-braised ‘Live’ South African Abalone in its jus by Chef Chan Hwan Kee.

The Perfect Calm – Typhoon Shelter Turbot Fish Fillet and Soft Shell Crab by Chef Goh Chee Kong. This dish, inspired by a Hong Kong favorite, was crispy and generously coated with garlic.

From the Prairies to Harmony – Slow-braised Wagyu Beef Cheek with Japanese Daikon by Chef Chan Hwan Kee. The wagyu beef cheek was tender, juicy, and perfectly executed.

Smooth as Silk – Barley Pearl Congee with Handmade Shrimp Balls and Dried Scallops by Chef Sam Leong. My version was replaced with scallops instead of shrimp balls, and it was equally comforting and flavorful. The combination of barley and congee was surprisingly harmonious.

Playground in My Mind – Crispy Crepes, Meringue, and Gold Laced Threads with Assorted Berries Gelato by Chef Forest Leong. This dessert was inspired by Khanom buang, a Thai street food snack, and featured a modern twist.

This collaborative culinary experience is a true testament to the chefs’ prowess and creativity, offering a unique opportunity to savor the best of their combined talents. Don’t miss this chance to indulge in an exquisite showcase that celebrates the art of fine dining at its best. Reserve your seats now and embark on a culinary journey like no other at Goodwood Park Hotel.

Address: Min Jiang

22 Scotts Rd,

Goodwood Park Hotel

Singapore 228221

Website: https://www.goodwoodparkhotel.com/dining/min-jiang

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Embark on a delightful journey of joy and savor the vibrant flavors of Holi – India’s Festival of Colours, surrounded by cherished company at the iconic Tiffin Room in Raffles Hotel Singapore. From 18 March to 31 March 2024, Chef de Cuisine Kuldeep Negi presents the exclusive limited-time menu, ‘The Wondrous Flavours of Holi’.

Read more: [SG EATS] Experience the Joy of ‘The Wondrous Flavours of Holi’ Menu at Tiffin Room, Raffles Singapore – Celebrating India’s Festival of Colours

This carefully curated selection caters to both vegetarian and non-vegetarian preferences, with the option for a wine pairing to elevate your celebratory experience. The lunch and dinner menu are priced at S$132++ per guest, while those seeking a refined touch can opt for alcoholic beverage pairings (2 glasses) at S$58++ per guest or (4 glasses) at S$98++ per guest. A dedicated Vegetarian Menu is also available.

Chef Kuldeep’s Welcome sets the tone with Dahi Gujia, featuring stuffed yellow lentil dumplings with sweet yogurt, tamarind, and spicy mint chutney. The dumplings are filled with a nutty filling and topped with flavorful thick yogurt and chutneys for a delightful combination of textures and tastes.

The culinary journey continues with Achari Murgh Tikka Kathi Roll – a pickled spicy tandoori-grilled chicken wrap with beetroot, radish, and onion salad before moving on to the mains. Personally, I enjoyed the impeccable balance of flavors and textures achieved with the thoughtfully chosen ingredients in this dish.

Transitioning to the main course, elegantly presented in their signature dabba, and served in gleaming copper tiers. We delighted in the Tawa Masala Fish – a pan-seared black cod infused with a special blend of spices, onion, and tomato masala. This dish is not only satisfying and nutritious but also bursts with authentic Indian flavors. The chef’s selection of fish for this year’s menu is truly commendable.

The Murgh Madras presents boneless chicken leg in curry leaves, fresh coconut, mustard seeds, and spices. This flavorful dish is a perfect blend of richness and satisfaction, boasting deep and robust flavors.

Pahadi Gosht offers a Himalayan-style lamb chop curry with fresh herbs and spices. The lamb emerges incredibly tender, while the curry exudes a delightful earthy flavor derived from the bones.

Accompany these delights with Shahi Dal – yellow lentil curry with black beans and red kidney beans. The velvety, creamy texture of the lentil’s pairs exceptionally well with naan.

Next, we have the Tomato Mint Pulao – Fragrant and tasty Indian basmati rice with fresh tomato, mint, and cardamom. This rice serves as an excellent accompaniment to all the rich gravies, making it the perfect carbohydrate addition for the evening.

The meal concludes on a sweet note with the delectable trio of desserts: Makai Halwa, Gujia, and Gur Para – sweet corn halwa, traditional sweet dumplings stuffed with coconut and dried fruits, and jaggery bites, respectively. While the sweetness might be on the intense side for my taste, it is characteristic of the typical sweetness found in Indian desserts.

Immerse yourself in the spirit of Holi and celebrate the festival with an unforgettable culinary experience at Tiffin Room. Returning to Tiffin Room is always a delight, and their highly recommended wine pairing adds a perfect touch to the overall experience, creating an ideal complement to the exquisite dishes.

If you intend to opt for the Mera Royal Dabba Lunch Set on weekdays, explore this deal to enjoy some cost savings!!

Address: Tiffin Room

1 Beach Rd,

Singapore 189673

Opening Hours: 7:00AM-10:30AM | 12:00PM-2:00PM | 6:30PM-9:30PM

Website: https://tiffinroom.com.sg/

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Conveniently located on Arab Street, Beyond The Dough stands out as a vibrant addition to the local dining scene. More than just a pizzeria, it seamlessly blends traditional techniques with modern flair while remaining true to the essence of exceptional pizza.

Address: Beyond The Dough Pizzeria

150 Arab Street

Singapore 199832

Opening Hours: Monday to Saturday | Lunch: 11:45AM to 15:00PM (13:45PM Last Order) | Dinner: 17:00PM to 23:00PM (21:45PM Last Order)

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The following course features exquisite harmony of 154 days aged Ecuadorian cacao. It’s rich and velvety taste perfectly complementing the succulent essence of Bresse pigeon intensifying the richness of flavors.

Transitioning to the “Sunday Lunch” segment, highlighting the traditional Chilean snack, the Empanada takes center stage. Crafted with wagyu beef, it is elegantly adorned with a pebre gel (a Chilean condiment typically comprising coriander and/or parsley) and delicate micro herbs on top.

For the final savory course, we had Picana presenting Wagyu beef with vibrant chimichurri sauce.

Palate cleanser before moving on to our sweet treats.

The dessert experience unfolds in three acts. The first, Desierto Florido features crushed honey orange meringue, chirimoya alegre espuma, and mango-pineapple-infused orange flan.

Antarctica, the second dessert offers goat’s milk ice-cream, crispy milk, cinnamon anglaise, Patagonian blackberries, and dulce de leche.

The grand finale Carrito De Dulces involves a dessert trolley presenting single-origin chocolates from South America for patrons to choose from. We get to choose whichever type of chocolate from the dessert trolley.

While unfamiliar to many, Chilean cuisine takes center stage at Araya offering a refreshing addition to Singapore’s dining scene. The carefully crafted dishes, attentive service, and unique flavour combinations position Araya as a strong contender for a Michelin Star in the future. I would recommend giving it a try for an exquisite dining experience.

Address: Araya 
Mondrian Singapore Duxton 
83 Neil Road, #01-08 
Singapore 089813 
Tel: +65 8870 0871 

Opening Hours:  Tuesday to Saturday 6:00PM to 11:00PM (Last order at 9:00PM) 
Closed on Sunday & Monday 

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Abura Kappo is a new dining concept within the renowned Hashida Singapore that offers a unique and innovative dining experience. Nestled along the vibrant Amoy Street, Abura Kappo shares the same entrance as Hashida Singapore, which is helmed by chef Kenjiro “Hatch” Hashida. Having recently unveiled its doors last December, Abura Kappo introduces a captivating fusion of creativity and tradition, all centered around the element of oil.

Read more: [SG EATS] Abura Kappo at Amoy Street | A Novel Restaurant-in-a-Restaurant Concept within Hashida Singapore

There are three private dining rooms available- Room A which accommodates 12 guests, Room B with a capacity for 7 guests , and Room O (Abura Kappo) designed for gatherings of up to 6 guests. So to reach to the designated Abura Kappo room, diners will take a serene stroll down a zen lane within Hashida Singapore that adds an element of anticipation.

Abura Kappo’s fixed 13-course menu, priced at S$200++ per person, showcases a delightful blend of traditional Japanese flavors with a contemporary twist. Join me as I delve into the beautiful evening here.

Monaka 

A crispy wafer filled with a creamy blend of blue cheese and Comté cheese, mushroom sauce, and pearls of roasted beetroot and Japanese radish.

Lamb x Squid 

A surprising combination of fresh raw lamb paired with squid, accompanied by Hashida’s signature gin salt. I thought the combination was interesting and the chef has nailed it well.

Camembert 

A delightful course featuring Camembert cheese tempura paired with the citrusy mint of kinome leaves. One of my favourite of the night.

Tuna Consommé 

I was instructed to gently swirl the glass containing the tuna consommé, which I thought it was wine at the first place. The swirl is to allow the aromatic spring onion oil to meld with the essence of Japanese bluefin tuna. Splendid!

Managatsuo 

Moving on to the Managatsuo, a dish spotlighting the silver pomfret. This delectable creation is served with two flavorful sauces – a zesty, homemade onion sauce and a rich tempura sauce.

Ebi Toast 

Deviating from traditional bread with a savoury house-made tamagoyaki and angel shrimp paste. Visually pretty and flavours are on point.

Tebagyoza 

A twist on Tebagyoza, featuring a crisp deboned chicken wing generously stuffed with glutinous rice and egg. It is inspired from Oyako-don dish.

Wagyu Beef Tempura 

Hokkaido Tokachi Wagyu beef wrapped in green shiso leaf, deep-fried to perfection, and drizzled with a sauce made from balsamic vinegar and pomegranate juice. Give a dip with with the Sakura salt and red shiso (yukari) salt that served on the side for more flavours.  

Duck Salad 

A refreshing intermission in the culinary journey so far. This course features slices of succulent duck breast accompanied by pickled turnip and persimmon, offering a delightful blend of flavors and textures.

Soft Soba Taco 

The Soft Soba Taco is a pleasantly surprising fusion dish that brings together a handmade buckwheat tortilla with a touch of sukiyaki inspiration

There are also inspirations from sukiyaki with the deep-fried cutlet of minced Wagyu topped with tofu emulsion and then drizzled over with egg yolk. 

Oden Tempura 

Oden Tempura takes inspiration from the Japanese classic, with radish and tomato stewed in dashi before being deep-fried to a golden perfection. This unique preparation is a first for me, and I must say, it’s surprisingly delightful.

Donabe  

Presented in a donabe, the dish features plump, glossy, and sweet Nanatsuboshi short-grain rice, paired generously with a selection of fresh seafood. The bowl is accompanied by a trio of toppings and sheets of roasted seaweed. Among them is the Spicy Tuna, adorned with golden tempura crumbs; Prawn Tempura, served with tempura sauce resembling a mini tendon; and a mix of julienned radish, shiitake mushroom, spinach, and burdock root arranged in the style of Korean Kimbap.

The concluding savory course offers a playful DIY experience, allowing you to customize the donabe with condiments and accompanying ingredients to your liking.

Dessert 

The dessert presentation unfolds in two parts. First,  we had the shiitake mushroom-infused chocolate paired harmoniously with house-made vanilla ice cream, cleverly shaped to mimic a mushroom cap. Next is the slice of dried persimmon served alongside house-made matcha ice cream.

For those still craving more, ala carte add-ons such as Uni & Caviar Tempura, Ika & Caviar Tempura, and Kani Tempura are available.

Abura Kappo’s innovative approach to its “oil”-inspired menu, combined with unexpected twists and delightful flavors, offers a refreshing departure from traditional omakase experiences. The intimate setting and creative dishes make it a must-try for those seeking a fun and unique culinary adventure in the heart of Singapore.

Address: Abura Kappo  
77 Amoy Street 
Singapore 069896 
Tel: +65 8129 5336 

Opening Hours 
Tuesday: 7.00pm to 10.30pm 
Wednesdays to Sundays 
Lunch: 12.00pm to 3.00pm 
Dinner: 7.00pm to 10.30pm 
Closed on Mondays 

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