ALSO IN THE STEL­LAR SE­RIES

Prestige (Singapore) - - INDULGENCE -

SIN­GA­PORE, NO­VEM­BER 1–4

For the 6 Hands Din­ner at Sum­mer Pav­il­ion, three chefs showed off cre­ations such as the Deep-fried To­mato Bean Curd Sheet (chef Paul Lau), chilled bird’s nest with pear, os­man­thus jelly and wolf­berry (chef Che­ung Siu Kong), and steamed crab cus­tard with rice wine in­fu­sion, rose-scented crab ril­lettes and caviar (chef Gor­don Guo).

OSAKA, NO­VEM­BER 8–10

The scene-steal­ers at the 4 Hands Din­ner at La Baie: chef Shin­taro Miyazaki’s milk-fed pork with cashew nuts and au­tumn truf­fle, and chef Christophe Gib­ert’s roasted cod­fish with but­ter, green as­para­gus, truf­fle, shal­lot con­fit and wild anise.

BEI­JING, NO­VEM­BER 29–DE­CEM­BER 1

For the Miche­lin-starred Din­ner at Barolo, chef Christophe Gib­ert served up a five­course meal with de­lights such as roasted Wagyu beef, roasted blue lobster and mar­i­nated sea­sonal fish.

Steamed crab cus­tard with rice wine in­fu­sion, rose- scented crab ril­lettes and caviar

Roasted cod­fish with but­ter, green as­para­gus, truf­fle, shal­lot con­fit and wild anise

Roasted Wagyu beef with cof­fee but­ter, truf­fle and port wine sauce

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