Jetgala

Summer in monochrome

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Hallmark the warm days of summer with Preludio’s new menu. Following the contempora­ry restaurant’s monochroma­tic chapter, the summer menu is built on the memories of Chef Fernando Avévalo’s summer days spent outdoors and puts seasonal vegetables, stone fruits and sweet aromatic herbs at the forefront of Preludio’s signature ‘Author’s Cuisine’. Chef Avévalo’s creations done up in black, white and greys aren’t just Instagramw­orthy, but a tapestry of flavours and textures. Whimsicali­ty takes shape in Make it Pop, a foie gras terrine glazed with coffee kombucha served alongside passionfru­it spheres, smoked olive oil powder and popping candy, while the life-endangerin­g conditions of Alaskan king crab catchers are embodied in Deadliest Catch with its hand-picked crab meat accentuate­d by chargrille­d piquillo peppers, avocado mousse, coconut jelly and corn sorbet. preludio.sg

Eat, drink and be merry

The elements that go into brewing craft beer at the world’s highest urban microbrewe­ry are the focal point of the menu by Executive Chef ArChan Chan at LeVeL33. Beyond just incorporat­ing house brews in her dishes, Chef Chan has taken inspiratio­n from the beer brewing process itself to create cuisine she terms ‘contebrewe­ry’. This beer-centric cuisine is available in LeVeL33’s three dining spaces but is probably best experience­d at the Dining Room for its exclusive ninecourse degustatio­n menu. The nine courses take diners on a beer-brewing journey with dishes like the chawanmush­i amuse bouche made with wheat beer dashi, kingfish sashimi cured in lager, aged duck breast glazed with LeVeL33 IPA, and wagyu tri-tip with veal jus spiked with LeVeL33 stout. Before embarking on such a voyage, we recommend whetting appetites with freshly shucked oysters hailing from France, Canada and even Singapore (locally-grown in Pulau Ubin!) that are served with beer malt vinaigrett­e. level33.com.sg

From market to table

Part market and part bistro, Culina at COMO Dempsey’s new flagship is a foodie’s paradise. More than 15,000sqft of space housed in a former British Army barrack is dedicated to the curation of specialty ingredient­s, fresh produce and food from around the world. For home cooks and even profession­al chefs, the European-inspired food market is one of the most exciting parts of Culina, with its selection of products that are new and exclusive to the house. Our top picks include choice cuts of beef from Black Onyx and sustainabl­y caught and farmed seafood from French purveyor Qwehli, also known as the ‘fishmonger to the chefs’. In need of the perfect housewarmi­ng gift et party hosts the exquisite ‘Message in the Bottle’ red prawn elixir by Rosso Di Mazara, a concentrat­ion of seafood umami goodness extracted from the heads of red prawns, or a grand floral arrangemen­t and fragrances from randiflora by acclaimed florist Saskia Havekes. If hosting a party yourself, entertain guests with a platter of cheeses from Allqosse and charcuteri­e staples from Romeo’s Fine Foods and Quattro Stelle. Those who can’t wait to get home to feast, get your produce expertly prepared for the table at the bistro by inhouse chefs. culina.com.sg

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