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.
Scottish Langoustine, Scallop, Grilled Watermelon, Spiced Almonds, Caviar Dressing
Chef Williams achieves a great balance of flavours in the artfully presented dish of langoustine, prawn and scallop. The scallop undergoes several processes, which include pureeing and blow torching, promising a tender yet firm texture that pleases. The prawn, paired with ricotta cheese and watermelon, effortlessly gratifies. Almonds that accompany arrive caramelised and cooked in Moroccan spices, giving this dish a whole new dimension of flavour.
Pea Velouté, Confit Egg, Summer Truffle, Frozen Goat Cheese, Gnocchi
Refined comfort food comes in the form of Pea Velouté, Confit Egg, Summer Truffle, Frozen Goat Cheese and Gnocchi. I wouldn’t mind a bigger portion of this!
Foie Gras Semifreddo, Lemon Curd, Hazelnut, Coffee
Chef William’s groundbreaking dish of Foie Gras Semifreddo, Lemon Curd, Hazelnut and Coffee marries ingredients in a way no one could ever imagine. Foie gras is served cold, previously expertly frozen, yielding a smooth texture similar to a pâté. With the crunch, the acidity and the coffee notes, this dish makes a great palate stimulator to relish before the mains.
Barbecued Welsh Lamb Shoulder, Dukka, Smoked Aubergine, Tzatziki
Caramelised White Chocolate Panna Cotta, Honeycomb, Passionfruit
The show closes with the dessert of caramelised white chocolate panna cotta paired with crunchy and sweet honeycomb and tangy passionfruit.
To tempt you further, the Sparkling Sunday Champagne Brunch helmed by Chef Williams on 17 August includes Huevos Rancheros with Fresh Flour Tortilla, Black beans and Heritage Tomato Salsa, Smoked Salmon and Potato Pancake with Caper Crème Fraiche and Crispy Bacon Horseradish, Grilled Veal Burger with Caramelised Onion, Ranch Dressing and Sweet Potato Chips.
For more information, visit singaporeresortsentosa.com.
The Cliff at The Singapore Resort & Spa Sentosa
2 Bukit Manis Road, Sentosa, Singapore 099891
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