Red Snapper, Miso Glaze, Seaweed Butter, Beach Vegetables
The series of dinners and brunches by Michelin-starred guest chefs have brought an added vim and finesse to The Cliff at The Singapore Resort & Spa Sentosa. Not only did this initiative bring Singapore’s culinary scene to greater heights, it also provided Singaporeans an opportunity of a lifetime to taste the culinary gifts from celebrated chefs from around the globe.
Previous star-studded guests include Chef Pascal Aussignac of Club Gascon, Lonndon, Chef Jarad Gallagher of Chez TJ, California, and Chef Saul Bolton of Saul, New York City. The final Michelin-starred guest chef to arrive in Singapore for this series is Chef Alyn Williams, whose restaurant Alyn Williams at The Westbury has been awarded a Michelin star, three AA rosettes, and voted 15th place in UK’s National Restaurant Awards 2012. Born and bred Londoner Chef Williams also bagged the title of UK’s Best Chef of the Year in 2012.
Chef William’s entrance to Singaporeans’ palates highlights his style of straightforward cuisine with contemporary touches, featuring only the best of seasonal ingredients. Epicureans here get to taste his signature Foie Gras Semifreddo with Lemon Curd, Hazelnut and Coffee during the 6-course dinner, as well as seafood and lamb dishes that embrace middle-eastern influences.
After the customary champagne upon arrival, the Canapé of Tuna Tartare, Gazpacho Gel and Sesame Toast arrive in separate components –one of crunchy, one of fluffy and another featuring the star of tuna tartare topped with a smooth layer of gazpacho gel. Continue reading