Tag Archives: Set Lunch
Although 9 August 15 has passed and many Golden Jubilee Celebrations are now over, there are still many reasons to celebrate. For one, the Crystal Jade Group has extended their celebrations by launching a series of delectable limited edition dim sum and xiaolongbao creations, together with other attractive promotions that are available from now till 30 September 15.
Available at Crystal Jade La Mian Xiao Long Bao and Crystal Jade Jiang Nan, the chefs have cleverly conjured up Chilli Crab and Hainanese Chicken Rice varieties of Xiaolongbao. While the Hainanese Chicken Rice xiaolongbao paired with sautéed ginger dip was mild in taste, the Chilli Crab xiaolongbao packed a punch with its generous crabmeat sitting in a pool of spicy broth. Unlike other renditions of Chilli Crab xiaolongbao which may be a tad too sweet, Crystal Jade Group’s spicier and saltier version was tailored to my taste buds and left me wanting for more. Having two Chilli Crab xiaolongbao in a steamer basket of four was simply insufficient; I literally had to ask (beg) for more.
Hina Matsuri also known as Doll’s Festival, is celebrated each year on 3rd March in Japan. This occasion is a time for families or in particular, parents with young daughters to make offerings of food to miniature dolls as they pray for the happiness and health of their little girls.
Back by popular demand and for the third year running, Fairmont’s resident Japanese restaurant- Mikuni has launched a bento set lunch menu specially created to mark this festive occasion.
Available for a limited time only, from 1 – 10 March 15, these 8-course bento sets are exquisitely designed to charm the ladies. From the feminine pink colour accents to the floral touches, Executive Chef Moon Kyung Soo has taken deliberate care in the plating of every dish, right down to the garnishing so as to impress his guests.
Presented in a tiered style with all 8 dishes fitting perfectly onto a neat wooden tray, Chef Moon’s attention to detail was truly evident as each layer unravelled one tantalising item after the other. If you are all about first impressions, I am sure you will be won over from the moment the Hina Matsuri lunch bento is placed in front of you.
Tiong Bahru Bakery first made its foray into our local cafe scene in collaboration with Spa Esprit Group two years ago and fast earned the title of the ‘best croissant in Singapore’ as dubbed by many media heavyweights and food critics. The man behind this successful bakery and its baked goods made from traditional French techniques, is none other than celebrated French baker Gontran Cherrier. Two years later, he is back again in Singapore to introduce more delectable goodies for the fans of Tiong Bahru Bakery.
This humble bakery which used to pack in the crowds since the day they opened their doors at the corner of Eng Hoon Street in the hipster enclave of Tiong Bahru (hence its ‘heartland’ name) has also since launched two more outlets at Raffles City and Tangs Orchard as an answer to the demands for Gontran’s well-loved breads and viennoiseries.
First up on their new menu is the Panini Lunch Set $9.90 which comes with a choice of either Smoked Salmon and Cream Cheese or Bacon and Mushroom Curry. We tried both paninis and thoroughly enjoyed the classic combinations of those ingredients put together. The former was my personal favourite while the latter though delightful barely had a hint of curry spice flavour. We think that calling it a Bacon and Mushroom Panini would suffice and it would still be as popular. Each panini also comes with a side of Caesar salad freshly tossed with croutons, bacon and parmesan cheese and so well-dressed that even those adverse to salads would be happy wolfing this down.
Also new are these two hot dog viennas- Spicy Pork Hotdog with Black Sesame Vienna and Chicken Hotdog with Pepper Vienna $5.30 each. While the price may be a tad steep for plain ol’ hotdog buns, these are actually hardly plain and neither are they run-of-the-mill. For starters, its hearty size is almost justification enough for its price, next would be the fluffiness of that sesame/pepper bread and finally how the thick overlaying melted cheese ties it all together so beautifully. The chicken one actually packs a punch with its subtle spread of dijon mustard while the pork hot dog tasted somewhat like smoked cured chorizo.
The first female Iron Chef and the lady behind Ocean Restaurant by Cat Cora, Chef Cat Cora was in town earlier this month to launch her brand new 4 course set lunch menu. As a strong champion of sustainable seafood, Chef Cora translates her food philosophy into dishes that are created from seafood sustainably sourced through aquaculture or controlled fishing. These signature creations can be found at her first Singaporean outpost, which boasts of a unique dining concept nestled in the world’s largest aquarium at Resorts World Sentosa (RWS) where guests can savour the magnificent experience of dining alongside more than 800 species of marine animals.
For more on Chef Cat Cora, check out our interview with her.
The 4-course Set Lunch menu which is available every day of the week comprises of a starter, 2 main courses and ends off with dessert. Preceding all these dishes was first an amuse bouche by Chef Cora featuring a 42°C sous-vide Salmon with Citrus Minestrone that was delicately light and smooth with some refreshing notes.
For the Starter course, diners had a choice between the Kingfish Tartare and White Onion Soup. The former was a beautiful rich bed of chopped Kingfish fillet served with Watermelon, Passionfruit and Tomatillo Ice, balancing out the oily texture of the fish while the latter was possibly one of the best onion soups I have had by far.
It was not a popular choice actually but once every one had a taste of that velvety smoothness and lovely contrast of sweet caramelized onions with the soft salty melted cheese, I think they wished they had picked this starter instead. Comforting, warm and filling, the crispy bread layer was possibly the crowning factor.
A three-in-one concept which combines the best of Japanese cooking styles: Teppanyaki, Sushi and Robatayaki, Mikuni located at level 3 of Fairmont Singapore is the first of its kind to offer guests three different kinds of dining experiences under one roof. Using only the most premium of Japanese seasonal produce, these live stations enthrall and impress diners with their exquisite creations executed with finesse.
At the helm of this 150-seater Japanese restaurant, is Korean-born Executive Chef Moon Kyung Soo who is constantly experimenting and innovating in the kitchen, marrying the best of traditional culinary techniques with the modern ones of today. The result is an ever-changing exciting menu featuring beautiful and elegant kaiseki dishes with new items constantly added to their popular Bento and Business Set Lunch Menus.
We first met Chef Moon a few months back at SAVOUR 2014 and after sampling some of his dishes at the food festival, we were definitely excited to visit Mikuni for an opportunity to try the rest of his food.
Find out more about Chef Moon Kyung Soo and his style of cooking in our interview with him.
There are 4 main bento sets available here at Mikuni during lunch time.
The first is the Premium Bento “Miyabi”– and as its name describes it, the most premium and priciest of the lot at $120++. Presented in an exquisite tiered clay bento set which ‘unlayers’ to reveal 8 dishes. Definitely fancy and aesthetically pleasing. New to this set is the addition of the Kyoto Onion Soup which is served chilled and has way too many complicated techniques involved in the preparation process. The result however is a refreshing thick custard-like consistency that is ultra smooth and naturally sweet from all the blended onions. The BBQ Eel on Rice– a Mikuni signature and favourite has also been added to the set. I think I will return just for another bowl of this Unadon.
Next up is the Business Bento Set $68++, which is a more affordable variation of the former and with 8 courses no less. I was won over by the Soy Braised Hokkaido Kinki right from the start because I especially adore whole fishes which are prepared this way. The marinate was a combination of sweet green chilli, burdock, shiitake mushrooms and ginger, accentuating the sweetness and freshness of the fish. But while this was my favourite, deboning it was no easy task and those who do not like such inconveniences will definitely prefer the fillet. The Grilled Miso Eggplant was another standout with its white miso seasoning and delicate sweet notes that was finished with a crunch of pine nuts.