Epicure

Flowers and Fantasy

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The sleepy Portsdown area in Singapore welcomes a new dining experience where diners can immerse themselves in a floral abode. Ce Soir is the brainchild of restaurate­ur Nicole Chen and chef Koh Han Jie (who cut his teeth at Les Amis and was the first-ever Singaporea­n to clinch the distinctiv­e title of world champion at the annual Young Talent Escoffier competitio­n). Haute French cuisine here is inspired by “the artistry of flowers” – expect delicate flavours and pretty presentati­on. The two prix fixe menus traverse the land and sea with dishes like Hand-Dived Scallop from Norway, Yukimuro Snow-aged A4 Full Blood Wagyu, Rawaru Blue Cod and roasted Challandai­s Duck. cesoir.com.sg

 ?? ?? Hand-Dived Scallop
Hand-Dived Scallop

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