In­dulge in a sump­tu­ous six-course Christ­mas Fes­tive Menu at Mitzo this hol­i­day sea­son

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For the month of De­cem­ber, Mitzo at Grand Park Or­chard is pleased to present its Christ­mas Fes­tive Menu, spe­cially cre­ated by Ex­ec­u­tive Head Chef Nicky Ng. Draw­ing from over three decades worth of culi­nary ex­pe­ri­ence, Chef Ng will serve a six­course menu that is both beau­ti­ful and de­li­cious – per­fect for mer­ry­mak­ing with fam­ily and friends. The Christ­mas Fes­tive Menu, which is per­fect for par­ties of two or more, starts with a trio of ap­pe­tiz­ers sure to whet the ap­petite – Crème or­ange prawn, Roasted pork served with a bun, and Oys­ter in spring onion and gin­ger. This is then fol­lowed by the belly-warm­ing Car­rot broth with fish maw soup and the in­dul­gent Stir-fried Wagyu beef with as­para­gus in honey pep­per. The hearty mains con­tinue with the Baked cham­pagne cod­fish smoth­ered in a rich, pi­quant bonito sauce. Mean­while, noth­ing says fes­tive quite like abalone, so the sa­vory part of the meal ends on a high note with the Braised abalone rice. For dessert, Chef Ng presents a Chilled wa­ter­cress jelly with berries granita, along­side ice cream paired with a Pis­ta­chio yam puff. In ad­di­tion to the spe­cial menu, Mitzo’s head bar­tender, Mr. Azlam Kadir, flexes his cock­tail-craft­ing mus­cles with a fes­tive tip­ple, “Christ­mas Cracker”, to ac­com­pany this un­for­get­table Christ­mas meal.

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