Swissotel The Stamford, Singapore presents Chefs With Altitude 2013 (11 to 17 November 2013)


Thai Mango Minstrone Yuzu Sorbet

Chefs With Altitude is a weeklong epicurean extravaganza inaugurated in 2003, designed to showcase the most exquisite selection of food, drinks and club entertainment at Swissotel The Stamford, Singapore.

Chefs With Altitude 2013 brings the prowess of three talents – Chef Xavier Beaudiment from one Michelin-starred Le Pré in France, Chef Julien Schillaci from Restaurant A L’etage Parc Des Eaux Vives in Switzerland, and drinks specialist Tristan Stephenson from Worship Street Whistling Shop in UK – to run the show at JAAN, Equinox Restaurant, and City Space respectively.

Sensational Libations at City Space featuring Tristan Stephenson
11 to 16 November 2013: Mon to Thur 3pm to 1am, Fri & Sat 3pm to 2am
Cocktails from $28++ (20% off beverage bill for DBS & POSB cardmembers)

Perched on level 70, words that describe the view from City Space revolve around magnificent and breathtaking.

Tristan Stephenson will be presenting a collection of intriguing cocktails at City Space that underline his insightful knowledge of cocktail science, molecular mixology and forward thinking techniques.


(Picture provided by Swissotel The Stamford, Singapore)

One of the many tricks Tristan is known for is his deft handling of liquid nitrogen. One of his signature drinks is the Tom and Jerry Ice Cream, which is essentially ‘made-to-order ice cream’ that’s infused with Hennessy VSOP. Another stunning beverage made using liquid nitrogen is the Green Basil “Cryo” Smash consisting of Tanqueray, No. Ten Gin, fresh basil leaves, lemon juice and egg white. He believes liquid nitrogen is a better way to chill a drink as opposed to ice that melts and dilutes beverages.

Epicurean Indulgence At Its Peak at Equinox Restaurant featuring Chef Julien Schillaci
11 to 16 November 2013: Dinner 6.30pm to 10.30pm
8-Course Degustation Set Dinner at $258++ per person, $358++ with wine pairings
An a la carte dinner menu comprising appetiser, main and dessert options is also available.
DBS & POSB cardmembers enjoy 20% off food bill for dinner.

It takes a special occasion like this to have culinary stalwarts, Xavier Beaudiment and Julien Schillaci, grace our culinary arena –it would be a shame to miss out on this fantastic opportunity to taste their creations.

Chef Julien Schillaci brings an honest approach to Modern European cuisine, highlighting the superiority of the ingredients used, and elaborating on seasonality and provenance. His refined skills and intelligent combination of flavours shine through his exclusive menus at Equinox Restaurant.

Here’s what we had for the 8-Course Degustation Set Dinner.

On top of the 8 courses, our meal commenced with a complimentary amuse-bouche of scallop mousse topped a layer of dill cream, salmon roulade and caviar, which immediately sparked our appetites and had us eagerly anticipating the ensuing courses.


Pumpkin Cappuccino

The Pumpkin Cappuccino came with two other components – the grated cheese and hazelnut sponge – in which we would richen the frothy soup with the cheese that melds beautifully in it.


Hand-Dived Scallop Carpaccio, Tartare, Salted Beetroot, Xeres Vinaigrette

Hand-dived, opposite of dredged, scallops are harvested by divers, hand-picked from the ocean floor. It’s amazing that the manner in which scallops are caught makes a huge difference to its quality. Hand-dived scallops are plump, meaty, fresh and clean tasting, in contrast to the stale, musty and fishy dredged scallops.

In this dish, the scallop is presented in two ways – thinly sliced and roughly diced – for varying textures, accompanied by slices of salted beetroot and a touch of xeres (sherry) vinaigrette that allows the scallop’s impeccable quality to shine through.


Pan-Fried Lands Foie Gras, Toasted Brioche, Purple Fig, Marmalade infused with Ruby Port Wine

I can never say no to foie gras! Here it’s pan-fried, placed on a toasted brioche, and served with wedges of purple fig and marmalade that’s infused with ruby port wine. Sweetness always pairs well with foie gras.


Maine Lobster infused with Chardonnay, Méli Mélo of Vegetables, Parsley


Grilled Angus Beef Fillet, Potato Rosti, Oyster Mushroom, Tarragon, Sauce Diable

This dish is simple and rustic yet remarkably delightful. The Grilled Angus Beef Fillet is tender and juicy at its unadulterated best –an attestation to excellent quality. Don’t leave the potato rosti untouched –it’s exceedingly enjoyable I promise.


Assortment of Hand-Chosen Cheeses


Swiss Parc Des Eaux Vives, Fromage Blanc Foam, Lemon Caviar, Raspberry Jam, Lemon Basil Sorbet

The 8-course degustation menu winds up with not one, but two desserts –the palate cleansing Thai Mango Minstrone Yuzu Sorbet, and a patriotic dessert bedecked in the colour and symbol from Switzerland’s national flag.

The Ultimate Sunday Brunch at Equinox Restaurant
17 November 2013, 11am to 2.30pm
$188++ per person inclusive of free flow Moet & Chandon Imperial, house wines & cocktails
$158++ per person without alcohol
$79++ per child (6-12 years old)
Exclusively for DBS & POSB cardmembers: receive a $50 return voucher with a minimum of 4 paying adults.

The Ultimate Sunday Brunch at Equinox Restaurant, happening only on 17 November 2013 from 11am to 2.30pm, sounds utterly enticing. Chef Julien Schillaci furnishes the already opulent spread (that includes staples such as foie gras seared a la minute, fresh crustacean, roasted meat carvings and gourmet cheeses) with his masterful specialties such as Roasted Lamb Saddle, Monkfish Cheek braised with Noilly Prat and Saffran Risotto with Mussels and Parmesan Shavings.

For reservations, call or email .

Swissotel The Stamford, Singapore
2 Stamford Road, Singapore 178882
Website: www.swissotel.com/singapore-stamford