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FOOD & WINE
Taste: Season's Best
by Anton D. Javier
20 Apr 2023
20 Apr 2023
These Michelin-starred restaurants warmly welcome spring/summer and deliver sublime dishes and inspired concepts by taking advantage of the season’s best bounties.
- SHOUKOUWA
- NAE:UM
- LA DAME DE PIC, RAFFLES SINGAPORE
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The main sushi counter at Shoukouwa -
Otoro -
Ika
After a temporary closure, Shoukouwa is ready to welcome guests with a new look. The refreshed interiors of Singapore’s first and only two Michelin-starred omakase restaurant was realized by Japanese interior designer and founder of Tom Designs & Associates, Tomoyuki Hisano. On your visit, you’ll be greeted by a striking red Japanese stucco wall with a ‘juraku’ finish, while the ceiling now features rows of wooden beams, reminiscent of Japanese sukiya-style tea houses. Meanwhile, the eight-seater main sushi counter now features a wave pattern wall in sage green, while the private dining room showcases gold and silver wallpaper with Japanese art motifs.
Despite the new look, some things remain unchanged, such as the commitment to the freshest ingredients sourced four times a week from Toyosu Market. Handled by the capable hands of Head Chef Kazumine Nishida and his team, expect a multi-course menu comprised of the best seafood available. Start with the Kegani – Hokkaido hairy crab with crab roe sauce and finished with the perfect touch of brininess from N25 Kaluga caviar. This is followed by Smoked young tuna, Kinki soup with bamboo shoots and seasonal mountain vegetables, and a parade of perfect bites of sushi (seasonal specials include baby sea bream, cherry blossom trout, and botan ebi). The meal ends in a simple yet satisfying note with a warm bowl of miso soup and a selection of prized Japanese fruits.
Elevating the experience at Shoukouwa further is the involvement of Tan Ying Hsien, Singapore’s first Master of Wine, who specially curated the restaurant’s new wine and sake pairing. Standouts include sake options such as Nagurayama Yokikana Junmai Ginjo with hints of grape and pear aromas, the smooth and crisp Katsuyama Ken Junmai Ginjo, and wines like Nicolas Potel Volnay Les Pitures 2003 and Châteauneuf du Pape Blanc La Crau Domaine Vieux Télégraphe 2021.
- SHOUKOUWA
- NAE:UM
- LA DAME DE PIC, RAFFLES SINGAPORE
NAE:UM
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Duck galbi -
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Somyeon -
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Doeji galbi bap
Korean barbecue has become synonymous with special occasions and weekend revelry. The meal’s convivial, DIY nature, paired with myriad ingredients waiting to be cooked, assembled, and enjoyed no doubt makes it an irresistible affair for most. But for Chef Louis Han of one Michelin-starred NAE:UM, it’s a meal that conjures up memories of home; of summer barbecue gatherings in the front yard together with close family and friends. It’s a humble affair, yet one that’s worth celebrating in the restaurant’s latest menu – Episode 5: Front Yard Barbecue.
The menu, available in both Classic (six courses) and Signature (eight courses), features three cold dishes and three hot dishes, served in various placements to help counter the richness and strong flavors of barbecue food. The meal starts with three snacks, comprised of smoked green peas, marinated Striped Jack tartare, and ‘milssam’ or house-made Korean crepe with Bulgogi wagyu beef. Meanwhile, standout dishes include the beef barbecue featuring MS7 Wagyu Tenderloin, simply grilled with a galbi sauce and accompanied by pickled sweet potato leaf, grilled king oyster mushroom, shishito peppers, and a tart daikon salad. The ‘doeji-galbi bap’ or pork rib rice is a crowd pleaser where fork-tender meat is topped on a mix of barley, short grain white rice, and brown rice. It is then finished with colorful toppings comprised of edible flowers, carrot ribbons, pickled onions, and a final grating of aromatic black truffle. Accompanying it, as with any Korean dish, is a selection of pickles and house-made kimchi.
The Melon Lime Punch marks the end of the meal, which is made up of a sorbet with the cool and refreshing flavors of melon, lime, and mint. It is set atop an icy granita of soju and lemon juice and a dollop of vanilla yoghurt mousse. Finally, it is crowned with a crisp melon tuille and garnished with thinly sliced rock melons, honeydew balls, and aloe vera and roasted cashew nuts for added texture and crunch.
- SHOUKOUWA
- NAE:UM
- LA DAME DE PIC, RAFFLES SINGAPORE
LA DAME DE PIC, RAFFLES SINGAPORE
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Langoustine -
A4 Wagyu Tenderloin -
Chocolate Mint Mousse
The essence of spring is distilled in the latest menu of La Dame de Pic, Raffles Singapore, where lightness, freshness, and seasonality come together in the refreshed signature creations. The one Michelin-starred Singapore outpost also looks to the season’s most quintessential produce, green and white asparagus, as a jumping off point for the exquisite spring menu.
Presented in either a 4-, 6-, or 7-course menu, the dining experience at La Dame de Pic begins with a selection of snacks and amuse bouche, followed by Green Asparagus from the Loire Valley in France, simply marinated overnight in sea salt, and paired with ginger, wasabi, rocket, and matcha. Meanwhile, the White Asparagus is given an umami boost by pairing it with roasted kombu and black garlic, alongside Kristal caviar and mussels. The Langoustine is a personal favorite, with its perfect texture, a side of romaine lettuce and nori, and finished with a hit of citrus from freshly shaved cedrat (a large, aromatic French citrus fruit) zest. Chef Anne-Sophie Pic’s signature Berlingots also make an appearance in the menu, where the green and white striped pasta parcels are filled with a spring pea purée filling that boasts sweet, vegetal flavor. It is finished with a sake and pepper leaf beurre blanc, while the addition of roasted pistachios adds a contrasting texture.
For a sweet ending, the White Mille-feuille features crisp puff pastry layered with tart yuzu, ginger flower yoghurt, and topped with luscious Chantilly cream infused with Ti Kuan Yin oolong tea. For something a little richer, the Chocolate Mint Mousse satisfies with combination of chocolate, a creamy coconut panna cotta and sorbet, as well as a light sponge cake made with fresh pandan from the restaurant’s herb garden.
Visit La Dame de Pic, Raffles Singapore at Raffles Hotel Singapore, 1 Beach Road, Tel: 6337 1886
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