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Posts tagged ‘restaurants near me’

Krug puts the Fun into Fungi with champagne and mushroom trail

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Krug x Mushroom dish at Jaan

Krug has launched an exclusive champagne and mushroom tasting trail across top restaurants in Singapore from now until September 30th as part of its latest single ingredient showcase. Chefs at five eateries in the city have created mushroom focused dishes designed to pair perfectly with Krug Grand Cuvee, a champagne blended from over 120 wines from more than 10 different years and aged for a further 15.

“We want to show the individual character of the champagne,” Moet Hennessy brand manager Lucie Pugnot says of the collaboration which sees Krug select one ingredient for chefs to work with. “The first year we chose the simple potato, then last year the humble egg. This year we chose the mushroom which is also familiar but multifaceted.”

The beauty of this fascinating fungi is that it comes in many varieties, including the luxurious truffle, with some types only available in certain months. So the Krug mushroom dishes may evolve according to what produce is available on the day.

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Chef Kirk Westaway at Jaan

“The mushrooms keep changing throughout the year and we are all about what’s in season in Europe, particularly in France and the UK,” says Kirk Westaway, head chef at Jaan. So while we sampled the very last morels of the season in his exquisite langoustine with Hollandaise sauce course, this month the dish will segue into grey and blue chanterelles. It’s part of a six course menu matched with three types of Krug champagne including the Grand Cuvee.

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Krug x Mushroom dish at the Tippling Club

Similarly at Tippling Club, chef owner Ryan Clift has moved on to girolles sourced from a small farm near Lyon in France along with black truffles as part of a six course menu. “I like to lightly sautee the girolles in butter and add salt at the end,” he says. “Mushrooms should never be seasoned until the last minute – if you add salt at the beginning you draw out the moisture and lose the caramelisation.” A surprisingly delicious component on the plate is a cocks comb which has been confited and pan fried to crispy perfection.

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Chef Ryan Clift at the Tippling Club

At the fine dining Song of India restaurant Manjunath Mural is presenting a platter for two people including a tandoori chargrilled portobello mushroom stuffed with Roquefort cheese and spiced with two types of cardamom, chilli and a tamarind foam, matched with a half bottle of Krug Grand Cuvee. “The cheese pairs well with the champagne and I think Indian spices also go very well with it,” says Mural and we have to agree.

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Krug x Mushroom dish at Song of India

“We have a lot of very good mushrooms in Japan,” says Hashida Sushi’s Chef Hatch who is originally from Tokyo. “I chose the shitake because it is juicy and has good flavour.” The chef has cleverly transformed the four day fermented mushrooms into an ice cream served with tempura vegetables in a stunning mix of hot and cold on the same plate. The Shitake Ice Cream comes as part of an omasake menu and vegetables featured in the tempura will change according to produce available.

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Krug x Mushroom dish at Hashida Sushi

At Atlas you can enjoy a glass or bottle of Krug Grand Cuvee with a gourmet snack befitting its gorgeous bar area. “As an Italian, when I was growing up mushrooms to me meant porcini,” says executive chef Daniele Sperindio. As such he has used porcinis to make a rice “bark” crisp and as the basis of a “Mont Blanc” paste topping along with blue foot mushrooms from France and Singaporean king oyster mushrooms. The result is a striking and richly flavourful canape.

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Krug x Mushroom dish at Atlas

An added amusement, and unique to the Lion City, is that diners can collect stamps for a Forest to Fork “passport” after they sample the dishes at each restaurant. Krug lovers probably don’t need any incentive to try the entire trail but even so the first 10 people to collect three stamps stand to win a bottle of Krug Grand Cuvee Edition 163 and for all five stamps, the first five win a magnum.

 

Best Restaurants for Singapore F1

Singapore skyline at Sky on 57, Marina Bay Sands

Singapore skyline at Sky on 57, Marina Bay Sands

Here’s Chopstix’s pick of the best restaurants near the Singapore F1 race track.

Gunther’s

Gunther Hubrechsen doesn’t get as much glory as the showier chefs in Singapore which is a travesty because his food (mod European) is superb and his eponymous resto makes a refreshing change from all the shopping mall and hotel set ups in the Lion City.

Instead, Gunther’s is based in a converted shop-house on an historic side-street. A tiny but cute belle époque-esqe bar leads to a surprisingly modern dining area.

Star attraction is the vast tray of impressive raw ingredients, including live seafood, shown to each diner at the start of the meal and testament that produce is king here. Signature dish is cold angel hair pasta with caviar.

That the customers are overwhelmingly regulars is proof of Gunther’s appeal.

36 Purvis Street
http://www.gunthers.com.sg

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Sing for your supper

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Raffles Hotel Singapore, home of the Singapore Sling

Life in Singapore revolves around food. When Singaporeans are eating breakfast they are thinking of lunch, when they have lunch they are thinking about what to eat for dinner. Whether their insatiable appetites have spawned a glut of eateries or the other way around, there is an impressive choice in this city-state 24 hours a day. And nowhere are the options more varied. In Singapore (or Sing as the expats call it) you could start the day with Kaya toast – a “jam” made of coconut milk, egg and sugar – with a soft boiled egg at a corner coffee shop; eat cheap but safe street food for lunch and finish with dinner at a celebrity chef restaurant.

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