On this day, 10,000 roses are just for starters

China Daily (USA) - - LIFE - By MIKE PETERS

Most of us have slightly more mod­est plans for this Chi­nese Valen­tine’s Day (Qi Qiao Jie), but when love can com­mand a $2 mil­lion price, Tues­day might be a good day to fly to Sin­ga­pore to en­joy a Rolls-Royce Phan­tom, a pen­t­house and the world’s most ex­pen­sive din­ner.

With that kind of dough and a song in your heart, you’d get a chauf­feured drive in the Rolls, a scenic 45-minute heli­copter ride over Sin­ga­pore, a lux­ury pri­vate cruise and a modern Asian de­gus­ta­tion din­ner — an 18-course menu — served at sun­set in the 57th floor pen­t­house of theMa­rina Bay Sand­sHo­tel.

This sanc­tu­ary comes “with the sight and scent of 10,000 fresh roses set against breath­tak­ing 360-views”, says the al­ready breath­less press re­lease.

What would you be eat­ing in can­dle­light with your di­a­mond-stud­ded chop­sticks (en­graved with your names)?

The menu starts with fresh Belon oys­ter with Cham­pagne foam, Al­mas caviar, Ja­mon Iberico, Gewürz­traminer-poached foie gras, veal liver, lamb sweet­bread, bressec­on­somme, striped seabass, air-flown Alaska wild sal­mon, Ver­jus sor­bet, slow­cooked pi­geon, Glen­vale pork loin and ap­ple-wood grilled Mishima sir­loin. The menu is paired with some ex­tra­or­di­nary wines, in­clud­ing 44- and 55-year-old vin­tage wines, 1961 Chateau Haut-Brion and 1972 Ore­mus Tokaji Aszu 5 Put­tonyos.

It’s all about cel­e­brat­ing the 15-year part­ner­ship of the Rus­sian­di­a­mond­giantWorld of Di­a­monds Group and Ce La Vi Sin­ga­pore.

Karan Ti­lani, di­rec­tor of the World of Di­a­monds Group, states, “Ce La Vi is a di­a­mond in the sky. This could be the ul­ti­mate pro­posal, an ex­cep­tional oc­ca­sion, or sim­ply a cel­e­bra­tion of life”.

What could make even bet­ter?

How about a be­yond rare 2.08 carat Fancy Vivid Blue di­a­mond ring, named for the ac­tress Jane Sey­mour, pre­sented in a de­lec­ta­ble sa­vory. That’s not in­cluded in the price— and theWorld of Di­a­monds’ press re­lease con­fides that “the cre­ation is in no hurry to be sold”, but if you’re go­ing to spend $2 mil­lion on din­ner, it would be a shame to go cheap on the ring, wouldn’t it? all this

PRO­VIDED TO CHINA DAILY

An 18-course menu is of­fered at sun­set in the 57th floor pen­t­house of the Ma­rina Bay Sands Ho­tel in Sin­ga­pore for special oc­ca­sions like Chi­nese Valen­tine’s Day.

Wong pur­sues fu­sion and fla­vor as he de­vel­ops new menu items, in­clud­ing new oys­ter and shrimp dishes (top and bot­tom) that will be coming soon to his Haiku restau­rant, and the “all kinds of eggs” salad that’s be­come a best-seller at Hat­sune.

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