Sashimi of Yellowtail, Seaweed, Lemon, Radish by Chef Jarad Gallagher

The Singapore Resort & Spa Sentosa draws the attention of epicureans by bringing in a different Michelin-starred chef each month to showcase their culinary finesse at the award-winning restaurant, The Cliff.

Last May, Michelin-starred Chef Pascal Aussignac blew diners away with his élan in French and British gastronomy (read my post here: https://melicacy.com/?p=7243). This June, Michelin-starred Chef Jarad Gallagher from Chez TJ makes a foray into our tropical island, all the way from California, presenting a 6-course dinner menu curated specially for this rare occasion.

Chef Gallagher is a Seattle native who began cooking at a tender age of five under his father’s guidance. Progressing from Le Cordon Bleu in Paris and London, his impressive portfolio includes positions at Michelin-starred restaurants such as Michael Mina, One Market and Plumed Horse. He climbed the culinary ladder swiftly and earned himself the title of Sous Chef at nineteen and Executive Chef at twenty-one.

It is all hard work and talent that earned the long-standing 30-year old restaurant Chez TJ the Michelin Star rating for the past consecutive eight years. Here in Singapore for this exclusive showcase, Chef Gallagher brings some of his signature dishes to the table, some of which inspired by the sea, alongside a good mix of French articles.

Caviar & Beignet Canapé

The dining episode commences with champagne on arrival preceding the palate-teasing Caviar & Beignet Canapé. Following seamlessly behind is the faultless Sashimi of Yellowtail involving three different kinds of seaweed, lemon for tang and radish for a refreshing touch (first picture above).

Sweet Corn ‘Pot of Earth’, Shrimp, Mozzarella, Chilli

Many of Chef Gallagher’s dishes involve the interplay between hot and cold complexities on the plate. The Sweet Corn ‘Pot of Earth’, Shrimp, Mozzarella, Chilli leaves a lasting impression with flirty textures and tastes. Get the smooth and creamy corn puree, succulent shrimp, chilli for punch, crumbs of savoury ‘soil’ made of butter, dough and squid ink, and an unexpected crunchy caramel-coated popcorn –all in one bite.

Spanish Octopus, Forbidden Rice, Candied Fennel, Cilantro

Chef Gallagher likes his octopus cooked till tenderly soft, minus the chewy texture –and that’s exactly how I like it too! In this dish, he cleverly incorporates Asian flavours such as tamarind in a less-invasive manner. He pairs the octopus with forbidden rice (black grains) cooked in a briny and even darker squid ink sauce, assembled with slivers of candied fennel atop for a touch of sweetness.

Puffed Beef Tendon, Asparagus, Pickled Quail Egg, Charred Onion

This looked to me like a vegetarian dish with all the greens on the plate, until the message of ‘how that crispy lump is actually beef tendon’ was relayed. Where’s the meat? The process of making that puffed beef tendon is a long and tedious one, which usually takes three days to do a batch: beef tendon is first baked for 14 hours at 90°C with thyme and lemon, and the ensuing tendon block is then sliced thinly, rehydrated, and deep-fried.

Rack of Lamb, Chicory Crust, Carrot, Kale

I wished the lamb came in a bigger portion, simply because it was utterly tender and nummy.

Passion Fruit Soufflé, Milk Chocolate, Basil, Soil

A spectacular finale, the ethereally light and fluffy soufflé travels with dainty elements such as lychee and hydrated chocolate sponge. Can’t ask for a better sweet ending.

Available from 4th till 7th June 2014, this 6-course dinner is priced at $188++ per person (including a glass of Champagne). Enjoy unlimited servings of wine at an additional $55++.

Chef Gallagher will also helm the Sunday Champagne Brunch at The Terrace on 8 June 2014, where he will present his best-loved inventions such as the ‘Mi Cuit’ of Sea Trout, Soft Egg, Bacon Vinaigrette, Potato Rosti; Crispy Duck Leg Confit, Truffle Fondue, Roasted Baby Beets, Wilted Greens; Butter Poached Beef Striploin, Creamy Horseradish, Potato Puree Sauce, Green Peppercorn; Red Eye Hash, Poached Eggs, Hollandaise; and Grapefruit & Crab Salad, Avocado, Radish, Tarragon. The Sunday Champagne Brunch is priced at $109++ per adult and $79++ per child (5-12 years). Enjoy unlimited servings of champagne and French wine at an additional $40++.

For details, menus and reservations, visit www.singaporeresortsentosa.com