A din­ing and hang­out des­ti­na­tion where Can­tonese meets cock­tails.

Exquisite Taste - - Contents - By Runi In­drani

Discover the most buzzing new open­ings and new menus in Sin­ga­pore and Hong Kong with restau­rants like Mitzo and Sum­mer­long in the for­mer, and Bizou, Chifa and Madame Ching in the lat­ter.

En­sconced on the fourth floor of the Grand Park Or­chard Ho­tel is Mitzo, a des­ti­na­tion that com­bines hearty Can­tonese cui­sine with an ar­ti­sanal cock­tail pro­gramme. While the restau­rant pays homage to tra­di­tional Can­tonese fare with a con­tem­po­rary twist, the vibe is all mod­ern – with full-length win­dows that of­fer nat­u­ral day­light and glass screens, in­spired by the ubiq­ui­tous screens in Chi­nese cul­ture. The main din­ing area is spa­cious, lead­ing to a deeper and longer area, di­vided into sec­tions for a more pri­vate din­ing ex­pe­ri­ence.

The menu at Mitzo stays true to the au­then­tic phi­los­o­phy of Can­tonese cui­sine, where fresh and qual­ity in­gre­di­ents are key, and fa­mil­iar­ity plays a big part. Com­pris­ing an ex­ten­sive à la carte menu and cu­rated sup­per menu, din­ers

can find re­gional pre­mium spe­cials like sea cu­cum­ber stuffed with shrimp and bird's nest, lob­ster claw stuffed with shrimps and sea cu­cum­ber and braised abalone in oys­ter sauce, among oth­ers.

A visit to a Chi­nese restau­rant wouldn't be com­plete with­out a se­lec­tion of hearty and warm­ing soups. High­lights of this sec­tion in­clude braised fish maw with seafood in golden car­rot broth, braised lob­ster soup with crab meat and tofu and hot and sour soup with fresh crab meat. You can also opt for the chef's special soup of the day or the chef's special abalone soup of the day. The dim sum sec­tion of­fers a unique and mod­ern se­lec­tion, made from pre­mium

in­gre­di­ents, like royal shrimp dumpling topped with black caviar, steamed dou­ble­boiled duck soup dumpling, baby abalone dump­ing, salted egg puff stuffed with truf­fle seafood and cheese es­car­got puffs.

The afore­men­tioned del­i­ca­cies are just a lit­tle tip of the de­li­cious ice­berg, as Mitzo of­fers al­lur­ing ap­pe­tis­ers, rice and noo­dle dishes, and ex­quis­ite dishes crafted around seafood like scal­lops and lob­sters, poul­try such as duck and chicken, and red meats in­clud­ing lamb, veni­son and beef.

That be­ing said, Mitzo is more than just a lav­ish and mod­ern take on Can­tonese fare, as it also takes pride in its cock­tail

se­lec­tion, con­cocted from care­fully and daily sourced pro­duce and herbs, and un­ri­valled at­ten­tion to de­tail by Mitzo's cock­tail crafts­men. These cock­tails are best en­joyed at the finest seats in the house, the Cock­tail Ate­lier. The bar is adorned with a 3m long jel­ly­fish tank and a glit­ter­ing bar top.

Add to all that the cu­rated mu­sic ac­com­pa­ny­ing your time at Mitzo – from nu disco and neo soul grooves like Satin Jack­ets and Miguel Migs dur­ing the day and evening, to the faster tempo deep house later in the night – and you'll get a one-stop des­ti­na­tion for su­perb din­ing, metic­u­lous cock­tails and an over­all good time.



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