Wednesday, November 23, 2011

KURIYA SAKE PAIRING DINNER (14TH JAN 2012)



FULLY BOOKED!!

Kuriya Penthouse

Sake-Pairing Japanese Dinner

Time: 14th Jan 2012

#12-02 Orchard Central

181 Orchard Road Singapore 228896

Entrance to it's car-park is from the back of the building

via Somerset Road

7pm - Cocktails

7.30pm - Dinner

Dress Code: Smart Casual (with Chaine for members)

Sake Pairing Dinner

Specially Created by Master Chef Koezuka

Starter

Crab Roe Mousse with White Prawn, Dried Baby Sardines and Caviar

“Dassai” Nigori Happoshu (Unrefined sparkling Sake)

Sashimi

Fatty Yellowtail, Wild Tuna Belly, Seared Puffer Fish

“Tenryo Homare” Daiginjo

Grilled Item

Hida Wagyu Steak and Sea Urchin with Special Garlic Sauce

“Reisen”

Steamed Item

Foir Gras Tofu in Yuzu Citrus Cup

Nama Sake (Unpasteurized Sake)

Deep-fried Item

Deep-fried Seasonal Kyoto-Yam Ball with

Crab Meat and Fresh Bean Curd Skin Gravy

Junmaishu

Rice & Noodle

Grilled Eel Claypot Rice, Pickles

Hot Udon Noodle Soup with Nameko Mushroom

Dessert

Dessert of the Day




Tuesday, November 1, 2011

PHOTO GALLERY 2011

2011 Non Professional Dinner (4th December 2011)


FULLY BOOKED!!








Non-Professionals’ Dinner

Date: Sunday 4 December 2011

Venue: Raffles City Convention Centre

7:00 pm Cocktail in Fairmont Foyer,

Guests Seated 7:30pm


Champagne - Louis Roederer Brut Premier NV
White - Domaine Leflaive Macon Verze 2008
Red - Tenuta dell'Ornellaia Le Volte 2009


Dinner Menu

Non Professional Chaine des Rotisseurs

OYSTER NIGHT


Hand Shucked Oysters with Ceviche Espuma

Appetizers and Salads

Action Stations

Prosciutto and Melon, Caramelized Figs and Peppery Arugula

Heirloom Tomatoes Salad with E.V.O.O, Barrel Aged Balsamic and Hand Cut Micro-Herbs

Salad “Flats” Station

Asparagus, Edamame and Daikon Sprouts with Sesame Dressing

Sweet Poached Prawns with Passion Fruit, Mango and Chili

Roasted Beet with Fennel, Feta Cheese and Citrus

Cous Cous Salad with Roasted Pumpkin,

Aromatic Chicken Salad with Lemongrass, Kaffir Lime and Pomelo

Wattle-Seed Smoked Beef Carpaccio with Horseradish Cream,

Black Pepper Pecorino and Arugula

Grilled Octopus and Potato Salad with Hungarian Smoked Paprika

Hamachi Yellowtail Ceviche with Celery, Jalapenos and Coriander

Old Timer Soup

The Famous Sup Kambing Prepared by Fook Hoong and His Team

Grilled Oysters Robatayaki Station

Oysters with Potted Onion Butter

Oysters with Red Miso and Sake

Oysters with Yuzu Butter and Aji Panca Sauce

Selection of Signature City Space Cocktails

By Cocktail Architect Richard Gillam

Dinner

Nobu Oyster Shooter and Special Bloody Mary

Dessert

Chocolate In Still Life

Equinox Restaurant

Pan-Roasted Foie Gras,

Braised Endive and Sauternes Sauce

Jaan

Rosemary Smoked "Hand-picked" Scallop,
Fregola, Bellota Ham, Roasted Porcini Sabayon

Szechuan Court

Steamed Dim Sum Action Station featuring Miniature Dim Sum Baskets

Steamed Siew Mai with Kurobuta Pork Topped with Sun Dried Oyster and Sturgeon Caviar

Steamed Dumpling of Tiger Prawn with Alaskan King Crab and Watercress

Steamed Dumpling of Wagyu Beef and Morrel Mushrooms with Black Vinegar and Ginger

Steamed Chawanmushi with Foie Gras, Oysters and Nameko Mushrooms

Topped with Bonito Broth

House Made Steamed Tofu Topped with Ginger and Chili Paste

Mikuni

Whole Yellowfin Tuna Prepared Sashimi Style with Traditional Accompaniments

Oysters Tiradito with Salsa Criolla, Calamansi and Sea Salt

Mikuni Roll with Unagi, Cream Cheese, Avocado and Tobiko

Chirashi – Chef’s Seasonal Sashimi and Sushi on Rice

Tempura Moriwase – Green Beans, Shitake Mushrooms and Sweet Potato

Rock Shrimp Tempura with Golden Pea Shoots, Edammame and Spicy Cream

Prego

Freshly Made Carnaroli Saffron Risotto

Dill Crusted Shrimp and Fennel Salad

Or

Braised Veal Shank “Osso Buco” Style

Main Course Selection

Wagyu Short Ribs, Pressure-Cooked, Dorrigo Pepper and Bush Tomato

Oven-Roasted Halibut Fillet, Gremolata-Macadamia Crust, Young Vegetables

Twice-Cooked Pork Belly, Sous Vide and Roasted, Rosemary-Miso Glaze

Crisp Roasted Chicken, Sesame-Five Spice, Chinese Style

Hand-Made Spaetzle, Forest Mushroom and Basil Ragout, Vidalia Onion

Selection of Farmhouse and Artisan Made Cheeses

Condiments

Fresh Grapes, Dried Raisin Branches, Quince Jelly, Vegetable Crudité, Crackers and Crisps

Our Baker’s Selection of Signature Breads

Fruit and nut Breads

Walnut rolls

French Baguette

Sundried Tomato Foccacia

Brioche

Rosemary and Black Salt”Bagels”

Lavosh

Grissini (Assortment of flavors and colors)

Assortment of Rustic Breads

Sweet Endings

“The Gallery”

Chocolate Bar

Grand Cru Chocolate Macaroon

64% Chocolate Thyme Infusion Mousse

Chocolate Pot De Crème with Chestnut

Peanut Butter Cream Gateau

Gold Mountain

Crystal Champagne Petit Grape Salsa

Espresso Chocolate Cone

Pate A Choux with Praline Mousseline Cream

Lemon Grass Crème Brulee with Caramel

Sexy Red

Framboise Guimauve, Ivory Chocolate Chantilly Crunch

Strawberry Mint Macaroon

Red Fruit Financier “A La Francaise”

New Version Cherry Cheese Cake

Green Garden

Matcha Tea Macaroon

Caramel Pomme Tart a L’Ancienne

Pistachio “Moelleux” Tea Cake

Lollipop A La Citronelle

Booking Limited to one table

However, second table can be reserved and booking confirmed after 14th November

Photos of last year's event:

The Ultimate Non-Professional Dinner2010