DBS Indulge – a dining programme with extensive dining privileges – teams up with the Asian Food Channel for an exclusive one-night-only Masterclass with Chef Takashi Kimura.
Helming the award-winning Cilantro Restaurant and Wine Bar in Kuala Lumpur, Malaysia – the first Malaysian restaurant to be included twice in the prestigious Miele Guide’s “Asia’s Top 20” – it was a great honour to have him at the AFC Studio in Singapore.
Known for his fine contemporary French cuisines with Japanese influence, he demonstrates his signature dishes and shares his food philosophy over a three-course meal, replete with Perrier water and wine pairings from The Straits Wine Company.
About Chef Takashi Kimura
Hailed from a town called Ibaraki-Mitocity, Chef Takashi Kimura commenced on his culinary journey in 1990. He has gained boundless culinary experiences in France and Senegal, and has cooked for royalties, dignitaries, ministers and top businessmen.
Chef Takashi’s philosophy of food is: Quality and fresh ingredients, complemented by the appropriate cooking methods and correct seasonings, will yield memorable dishes.
Apart from Cilantro Restaurant and Bar, chef Takashi is also the Executive Chef of it’s sister restaurant – Sage Restaurant & Wine Bar in Mid Valley, Kuala Lumpur, Malaysia.
When will we be able to taste his cooking in Singapore? At the moment, there are no definite plans to set up a restaurant in Singapore. Fans will have to visit the restaurants in Malaysia if you have missed this Masterclass.
Unlike the previous culinary demonstrations I’ve attended at the AFC Studio, rows of seats and low side tables have been replaced with dining tables and chairs, creating a formal and elegant experience, especially with the classic white tablecloths. I love this setting!
Attending culinary classes is a great opportunity to meet new people and expand your culinary repertoire.
While waiting for guests to arrive, like-minded foodies chat endlessly despite meeting for the first time!
The enthusiastic emcee, Anita Kapoor, entertains the crowd with her nimble wit and vivacity.
Here are the three recipes Chef Takashi shared:
Cold Capellini Pasta with Hotaruika and Fruit Tomato Sauce
The dishes are paired with wines that are grown and produced in Japan, to complement the French-Japanese cuisine. The first course is paired with a light Grace Rosé.
Ingredients
- 30g of Capellini
- 5 Horaruika
- 1 Fruit Tomato
- 5g of Avruga
- 5ml of Sherry Vinegar
- 10ml of Olive Oil
- Yukari (salted shiso leaf seasoning)
- Garlic
- Hojiso
Method
1) Cut tomato into small wedges.
2) Marinate the cut tomato wedges with vinegar, olive oil, grated garlic and salt.
3) Sieve to remove the tomato seeds.
4) Flavour with Olive Oil (Chef Takashi uses Ardoino Extra Virgin Olive Oil)
5) Cook the pasta and cool it down in iced water.
6) Take the pasta out of the iced water and toss with the tomato mixture.
7) Add seasoning and plate the pasta.
8) Arrange the Hotaruika, Avruga and other condiments onto the pasta.
The dish is very light on the palate and makes an excellent starter for the evening.
Seared Hokkaido Scallop with Sea Urchin and Seaweed Emulsion
The second dish is paired with Grace Koshu Toriibira Vineyard, a versatile dry white with subtle citrus flavours to complement the freshness and the natural sweetness of the scallop.
Ingredients
- 2 Scallops (Sashimi grade)
- 1 Negi Leek
- 20g of Sea Urchin
- 30g of Unsalted Butter
- Mixture of Seaweed (Konbu, Aonori, Iwanori)
- 300ml Corn Oil for confit (to cover the scallops)
- Lemon Juice
Konbu Infused Water:
- 500ml Water
- 10g Konbu
- 10g Dried Scallop
Method (Konbu Infused Water)
1) Soak konbu and dried scallop overnight in water.
2) Simmer for 30 minutes.
3) Remove the konbu and simmer for 30 more minutes.
Method
1) Lightly cure the scallop with salt and leave it for an hour. (0.1% salt to scallop ratio)
2) Then confit it in corn oil. (Just enough oil to submerge the scallop fully, for even-cooking)
3) Warm up konbu infused water in saucepan and put in butter cubes to make an emulsion.
4) Add in mixture of seaweeds, sea urchin, lemon juice and salt as seasoning.
5) Cut the Negi leek (diced) and cook with pinch of salt in a saucepan with lid.
6) Sear the scallop and plate with the leek, drizzle the sauce on top.
7) Sprinkle grated wasabi for garnishing.
Are there any burning questions that restrain your cooking? You may pose the most challenging of questions, and pick up great culinary tips!
Tartare of Wagyu with Mollet Egg and Winter Truffles, served with Anchovy Toast
The final dish is paired with Kai Noir, a wine of deep colour, and elegant body.
Ingredients
- 50g of Wagyu Beef
- 1 Free Range Chicken Egg
- 3g of Winter Truffles
Condiments
- Shallots
- Capers
- Konbu
- Chives
Sauce Base
- Olive Oil
- 500ml Yamasa Soy Sauce
- 250ml Sake
- 8g Konbu
- Garlic (2 small pots, crushed)
Anchovy Toast
- Baguette
- Butter
- Italian Anchovy Fillet
Method
1) Mix all the sauce base ingredients together. Let the mixture rest for at least a week for maximum flavour.
2) Prepare a mollet egg: Heat water to 62-63°C till it starts to bubble, then slowly lower the room temperature egg into the water and leave it for 20 minutes.
3) Cut up all the condiments while waiting for the mollet egg to be ready.
4) Mix butter and anchovy mixture onto the sliced baguette and bake.
5) Spread the anchovy mixture onto the sliced baguette and bake in a slow heat (140°C) oven till crispy.
6) Dice wagyu beef.
7) Then toss the beef cubes with the condiments and sauce base.
8) Plate the tartare, egg and shave truffles on top, and the anchovy toasts on the side.
All three dishes were impeccable, but the Tartare of Wagyu with Mollet Egg and Winter Truffles, served with Anchovy Toast is undoubtedly a highlight for me.
The yolk of the mollet egg bursts with a slight poke, and coats the tartare beautifully.
Crowned with truffles in a solid form, in strips, emitting distinctive robust aroma – instead of drizzling truffle oil for its scent – takes this dish to the next level.
The accompanying crispy anchovy toast is absolutely addictive!
Chef Takashi is one of the more soft-spoken chefs that I’ve encountered. His neat and meticulous preparation, delicate plating and modest charm made an impression. We will be more than happy to welcome him to Singapore again!
Thanks AFC studio and DBS Indulge for this marvellous event!
AFC studio
www.theAfcStudio.com
Tel :