GLO­BE­TROT­TING EPICURE

New open­ings in Shang­hai, Lon­don and Las Ve­gas

Epicure - - CONTENTS -

Based on James Mcneil Whistler’s 19th cen­tury An­glo-asian mas­ter­piece of the same name, The Pea­cock Room gives new mean­ing to the term op­u­lence. Be wel­comed by a stun­ning jewelled pea­cock be­fore glid­ing through the mas­sive din­ing room of gold-dipped pan­els and a ma­jes­tic mu­ral of the iri­des­cent bird tak­ing flight. Com­ple­ment­ing the lav­ish set­ting fit for roy­alty is the mod­ern Sichuan cui­sine. A Tra­di­tional Spicy and Sour Crispy Beef is pre­sented in pa­per thin slices and laid metic­u­lously atop sug­ared cubes of pork, while the Spicy Bean Curd with Goose Liver – their take on the clas­sic mapo tofu dish – balances the numb­ing spice with the rich, but­tery flavour of foie gras (14- and 15-course din­ners from RMB500/S$104). Make your way to the bar, post-meal, for the tea-in­fused tip­ples. The Smoky White Rosita (RMB98) com­bines lap­sang sou­chong te­quila with the her­bal tones of the Cocci Amer­i­cano Bianco to won­der­ful ef­fect. S301, KHRI Taikoo Hui South Build­ing No. 288, Shi­men Road (No.1), Jing’an District, Shang­hai (near Wei­hai Road), China. Tel: +86 21 5239 1999

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