The Singapore Resort & Spa Sentosa welcomes the third Michelin-starred Guest Chef Saul Bolton from New York City to showcase his culinary expertise from 9th to 13th July 2014 at The Cliff, posterior to Chef Pascal Aussignac of Club Gascon, London in May and Chef Jarad Gallagher of Chez TJ, California in June.
French Turbot with Fennel, Piquillos and Saffron Sauce
His Michelin-starred restaurant, Saul, has held a Michelin Star rating for eight consecutive years and is listed by the Zagat’s guide as one of the top restaurants in New York City. I would never give up an opportunity like this to pamper my palate with such highly rated gastronomy.
Chawanmushi of Sea Urchin, Warm Black Truffle Vinaigrette
During his stay in Singapore, Chef Bolton will be presenting a specially designed menu that features diverse cultures borrowed from all over the world. Asian pleasures include the Chawanmushi served with a luxurious dollop of sea urchin (uni) and blanketed with a layer of black truffle-infused-and-studded vinaigrette. Divine. Continue reading
Risotto (Singapore, 2006) ($36)
Senso Ristorante & Bar, possibly Singapore’s longest standing Italian dining destination, commemorates its 14th anniversary this July with a month-long “Best of Senso’s Signatures Menu”, featuring a line-up of impactful dishes that once shone on the restaurant’s ever-changing menu.
Tiramisu Revisto (Singapore, 2011) ($22)
The “Best of Senso’s Signatures Menu” is a collection of loyal patrons’ favourites over the last 14 years, of starters, soup, pasta, risotto, mains and dessert, tracing the restaurant’s culinary highlights since its establishment in 2000.
Manzo (Crans Montana, 2010) ($32)
The restaurant is also introducing two dishes from the restaurant’s outlets in Geneva and Crans Montana so Singaporean diners can have a taste of the restaurant’s gastronomic offerings from across the globe. The well-loved Manzo – essentially beef tartare served with roquette and Parmesan, olive oil, chervil and roasted potatoes – was a sell-out dish in Crans Montana, bound to make your palates swoon.
Premium NZ Lamb Rack (Singapore, 2011) ($44)
The Premium NZ Lamb Rack that made its first appearance on the menu in 2011 is feverishly encrusted with a crushed black olive mixture for that elevated salty intensity. Relatively lean yet utterly moist, this dish is an obvious choice for carnivores. Continue reading