Collaboration and four-hands dinners to book for May 2019
Two hands good, four hands better? Decide for yourself at these limited-time chef collaborations.
Jade and Jade Dragon
Fullerton's Jade will see a dragon in its kitchens. Head chef Leong Chee Yeng will be manning the woks with chef Kelvin Au Yeung of Hong Kong's Jade Dragon, Hong Kong's legendary, three Michelin-starred Cantonese restaurant. The dinner is part of the Michelin Guide Singapore's 2019 International Chef Showcase; and will include lunch and dinner seatings. Expect a lineup of extravagance including dishes like crispy crabmeat roll with abalone and slow-cooked garoupa fillet; and steamed brittany lobster on silky egg white custard, perfumed with aged hua tiao wine. Each session comes with a wine pairing of labels rated above 90 Robert Parkers.
4-course lunch with wine pairing at $195; 6-course dinner with wine pairing at $395. Happening 16 (dinner only, currently fully booked) and 17 May.
The Fullerton Hotel Singapore, 1 Fullerton Square. Tel: 6877-8188
Preludio and Lerouy
Author's cuisine restaurant Preludio is launching a series of collaborative dinners. They're still on the "monochrome" chapter, so participating chefs will be cooking alongside chef-owner Fernando Arevalo to present dishes in black and white. The no-holds-barred dinners will see chefs interpreting the theme in their own way, and first on the line-up is modern French chef Christophe Lerouy of the eponymous restaurant Lerouy. A menu hasn't been released yet, but both chefs have a deft hand for seasoning and intriguing ingredient combinations — so it's going to be a meal to behold.
Eat your way through the British Isles with the upcoming collaboration at crowd favourite Maggie Joan's. Cooking beside the restaurant's Scottish-born Seumas Smith will be Zach Elliott-Crenn of the one Michelin-starred Portland Restaurant in London. Happening for just two days, the produce-driven menu will feature ingredients from both chefs' home country including Cornish pollock and gouda; and beef from the highlands of Scotland. Expect dishes like Smith's duck breast with radicchio, apricot, date and olive oil purée; and Elliott-Crenn's signature of cave-grown mushrooms with parmesan — the fungi boasts a firmer texture and stronger flavours thanks to the constant humidity and low temperatures of its provenance.
8 courses at $140. Happening 8 and 9 May.
110 Amoy St, #01-01. Tel: 6221-5564
Curate and Restaurant Ryuzu
The latest installment of Art at CURATE will feature Japanese chef Ryuta Iizuka of the two-Michelin starred, Restaurant Ryuzu in Roppongi Tokyo. Expect classical French dishes with Japanese influence and ingredients. On the menu will be Iizuka's signature shiitake mushroom tart, as well as something created just for this installment of Art at CURATE — poached grouper with sudachi (an aromatic Japanese citrus). Meanwhile, resident chef Benjamin Halat will be presenting a modern spin on German dishes including Hokkaido scallops with sauerkraut, pork terrine, and chives.
4-course lunch at $138; 8-course dinner at $308. Happening 10-16 May.
26 Sentosa Gateway The Forum, #01-231 & 232. Tel: 6577-7288
Jeremmy and Friends
Second in the current supper series at Le Binchotan sees Fat Lulu's chef Sam Chablani contributing a BBQ platter to the menu. The platter comes with a Fat Lulu's favourite — Iberico pork "Sataytay", chicken wings, and a Vietnamese-inspired Phu Quoc pork ribs. To provide some contrast to all that grilled meat, he'll also be serving an arguably more healthy deep-fried vegetable chips. Meanwhile, Jeremmy will be serving up his notorious Hokkien mee alongside a helping of hearty beef short rib dumplings.
Set of both chef's dishes at $35. Happening 9-11 May, 9.30pm-12am