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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.

Adrian Ng, Bernard Cheong, Os­car Mico and Benjamin Kim

Ju­lian and San­dra Chang with Lil­ian and Richard Low

Chris Chong, Vanessa Liok and Henry The

Shien Lim and Peggy Jeffs

Gerti Iwatake

Poached dragon tiger grouper in su­pe­rior Chi­nese wine at Taste Par­adise

Au­drey Mico, Dolly Cheong, Loh May-han and Serene Tan

Sharon Heng, Yenny Then, Cher­maine Pang and Emily Piak

Pauline Chan and Irene Tan

SWEET FINISH Dessert, which in­cluded a tarte tatin of stewed ap­ples with a scoop of Vanilla Bour­bon Tea ice cream, made for a sweet ending at the TWG Tea din­ner

Kim­i­hisa and Kyoko Abe

Lam Min Yee and Lam Tse Yi

Lil­ian Tan and Tan Puay Hiang

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