Onlooker
The who, what and where of society
SIGNATURE INDULGENCES
Singapore Tatler’s more avid diners relished a gastronomic fete with a series of curated dinners at three exceptional dining establishments at Ion Orchard, held as part of the mall’s Culinary Creations 2017 programme, and conceived in collaboration with Singapore Tatler Dining. Aptly dubbed Signature Indulgences and held across three weeks, it began with a menu of Cantonese delights at Taste Paradise featuring contemporary tweaks with dishes such as the poached dragon tiger grouper fillet served in a luscious broth made with three types of Chinese wine. The following week saw Imperial Treasure Fine Teochew Cuisine impress with a spread of some of its bestselling
dishes, including an elevated version of the shi liu ball featuring abalone. The third instalment at TWG Tea Salon and Boutique was a fitting finale that celebrated culinary refinement in creative ways. The menu boasted crafty ways of integrating single-estate harvests and exclusive tea blends into its sweet and savoury creations. The stingray grenobloise, for instance, saw the fish first pan-roasted with a verdant green tea, then dressed in lemon, capers and bread croutons and served with steamed baby potatoes. To be sure, it went nicely with a brewed blend of blue tea, green tea and a secret spice mix.