Third-year be­gin­nings

Epicure - - EPICURE NEWS -

Cel­e­brat­ing their third an­niver­sary, Mag­gie Joan’s wel­comes new chef Seu­mas Smith, the for­mer head chef of Moose­head, who is now the group ex­ec­u­tive chef and kitchen head of this modern Euro­pean spot. For the full works, try the Chef’s Se­lec­tion menu (five-course at $88/per­son), which uses mainly or­ganic pro­duce, such as Aus­tralian beet­roots and Scot­tish heather honey. While each dish is sim­ply pre­sented, the flavours are com­plex. The Hokkaido scal­lop dish alone fea­tures miso beurre blanc, Kristal caviar and tiny fried Aus­tralian Rus­set po­tato cubes which are first blanched in salted wa­ter and steamed be­fore it's deep-fried twice – to achieve a crisp ex­te­rior and fluffy in­te­ri­ors. #01-01, 110 Amoy Street. Tel: 62215564

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.