Celebrity Life
4 New dining concepts in Singapore to look forward to
Including Jason Tan's highly anticipated new venture, and Beppe De Vito's new Italian steakhouse.
The post 4 New dining concepts in Singapore to look forward to appeared first on The Peak Magazine.
4 New dining concepts in Singapore to look forward to
Including Jason Tan's highly anticipated new venture, and Beppe De Vito's new Italian steakhouse.
For more stories like this, visit www.thepeakmagazine.com.sg.
New Chef’s Tasting Menu Lands at American Brasserie Bizou
After a long day at work, it's best when you don't need to over-think dinner. This is where Head Chef Duilio Desimoni's Tasting Menu comes in. At American brasserie Bizou in Admiralty's luxury retail destination Pacific Place, they celebrate the best of international cuisine with American roots. The tasting menu's three-course dinner presents an option for each course spanning starters, main course and dessert. A creative and New World wine pairing option is also available with the menu.
To start, a vegetarian dish is offered in the form of an Organic tomato salad. Here, a colour spectrum of red, green and orange tomatoes is served with creamy buffalo mozzarella and a bright and rich honey balsamic dressing. For the meat eater, a Beef tartare may be the preferred choice. Mixed with homemade pickles, onion marmalade, honey mustard and an egg yolk, it's the perfect accompaniment with the warm slices of toast. Either choice can be paired with a charmingly fresh glass of Stoneburn Sauvignon Blanc 2017 from Marlborough in New Zealand.
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Beef tartare with homemade pickle, onion marmalade, egg and honey mustard[/caption]
Over to main courses and a soft and tender, 48-hour slow-cooked Short ribs is offered and complemented with a smooth potato emulsion and fragrant rosemary sauce. Meanwhile, Homemade malfatti is the vegetarian choice. Jam-packed with ricotta cheese and fresh sprigs of spinach, the gnocchi-like balls of malfatti are coated in a sumptuous mushroom truffle sauce. This can be washed down with a mouthwatering and plummy glass of Spier Pinotage 2016 from Stellenbosch in South Africa's Western Cape.
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48-hour Slow Cooked Short Ribs with potato emulsion and rosemary sauce[/caption]
The meal finale is given to two decadent desserts which will appease both fruit and chocolate enthusiasts. On the chocolate corner, is an indulgent Oreo caramel cheesecake which is served with a sweet chocolate sauce. While fruit fans can enjoy a refreshing fruit plate piled high with slices of fruit, depending on the season, topped with homemade strawberry jam and a light and fluffy mango foam. In this pairing, a fun sparkling Salted caramel cocktail is offered for the final cheers.
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Oreo caramel cheesecake with chocolate sauce[/caption]
Bizou's spacious dining room seats a total of 130 guests and is an ideal, comfortable-style setting for guests to relax in. Whether it's for cocktails at the bar or for all day dining with friends, family and business associates in the main dining area, this American brasseries suits all. Plus a private room is available for more intimate group dinners, events and occasions.
The Tasting Menu starts at HK$398 for dinner per person, with an option for wine pairing at +HK$168.
The post New Chef’s Tasting Menu Lands at American Brasserie Bizou appeared first on Prestige Online - Hong Kong.
Tango Argentinian Steakhouse Introduces A New Lunch Menu in Central
Established since 2002 with over 24 restaurants under its belt, F&B group Dining Concepts has been constantly updating their portfolio with newness to both first-time and returning diners alike. Their latest eatery to add excitement to their menu is Argentinian steakhouse, Tango.
Up on the first floor of Carfield Building on the ever-buzzing bar and restaurant precinct of Wyndham Street, the South American meat experts are offering a wider selection of dishes to feed the Central office crowd. Serving a selection of sumptuous Buenos Aires style appetisers, mains, side dishes and beverages for lunch.
Classics such as the Braised beef empanada in traditional Argentinian savoury pastry and Salchicha Parrillera sausage served with green onion and chimichurri are back on the menu by popular demand. While new dishes like the Grilled chicken puttanesca salad with tomatoes, olives, radish, red onion and anchovies makes its debut at Tango. The light and refreshing medley of seasonal vegetables promises a “waterfall of flavours” according to Chef Alfredo Perez who heads up the restaurant.
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Grilled Chicken Puttanesca Salad[/caption]
Under the mains selection, the Tango offer guests two options under the Gaucho steam mains: the Ribeye steak comes with a platter of dipping sauces ranging from English and Dijon mustard, horseradish, tangy barbecue to Latin chimichurri, while the Lamb Sepulveda on potatoes is drizzled with Salmuera sauce. Both open-fire recipes come from chef’s personal heritage, and were handed down to him through generations.
Heavy gaucho style meats might not be stomach-able midday, so chef thoughtfully designed four Porteño mains for guests who prefer lighter options. Tango’s timeless dinner service dishes are now made available at lunch. Favourites include the Dry aged cheeseburger, Grilled fish with carrots and ginger purée, and Creamy spinach and cherry tomato linguini.
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Grilled Ribeye Steak[/caption]
To end on a sweet note, the hearty meal is finished off with self-indulgent desserts. The Crêpe with almond ice cream and amaretto is delightfully and surprisingly light to balance out the previous, more flavoursome, dishes. Meanwhile, the Pan tostado coffee ice cream with maple syrup is likely to bring back childhood memories, as it nods to Hong Kong’s original French toast culture, but with a Latin twist.
- Lunch at Tango Argentinian Steak House starts at HK$158 + 10%
The post Tango Argentinian Steakhouse Introduces A New Lunch Menu in Central appeared first on Prestige Online - Hong Kong.
Double Take: Revisiting a Prime Example of Great Steak at Bistecca
Nestled in Progression Building in the thick of Hong Kong's nightlife scene is Italian steakhouse, Bistecca. Since its opening in 2009, it has reinforced its position as one of the go-tos for meaty madness. How it has withstood the city's ever-changing dining scene and the diners’ hunger for newness for ten years now, is pretty simple. It has continued to serve up rustic, feel-good sharing-style plates in a casual setting.
It’s a daunting task to review a restaurant which you already have a soft spot for. But our recent visit to Bistecca has confirmed that they have fared well over the years and if anything, only solidified its status in our books.
It all started with a glass of champagne (because, why not?) and a quick visit to the “butcher shop”. Guests are invited to explore the cuts of meat in special fridges, dangling on meat hooks and on carving tables to choose the steak of their choice. Head chef Marc Benkoe and his team man the open kitchen counter to answer any questions you may have regarding flavour, texture, temperature and so on. The starving carnivores we are, we went along with the Australian Wagyu M5 tomahawk.
Back at our table, a family-sized spread of cold cuts, soft cheese and antipasti was waiting. Everything was an exact reflection of our expectations and memory. The homemade Stracciatella was the fan favourite. The satisfaction of cutting through the bouncy pouch to leak a luscious creamy goodness never gets old. How quickly it all got mopped up with fresh bread and a drizzle of olive oil proved its popularity at our table.
The enormity of our steak has been overlooked over the counter and brought before us – another case of eyes wider than our stomachs. We get straight to business taking this monster down, but not without all the bells and whistles that come with it. Served on the side are stalks of asparagus bathed in bernaise sauce, balsamic glazed mushrooms, parmesan creamed spinach, and truffle fries.
The only fear when ordering a such big chunk of meat is always the cook, which was immediately put to rest upon the first cut. It’s clear that this isn’t Chef Benkoe’s first rodeo – the tender, juicy and an exacting bleed was masterfully executed.
Though our gorging efforts were maximal, our defeat was inevitable. It was time to surrender. What we were unable to stomach was packed for us to go.
The return to Bistecca left me with the comfortable familiarity I was looking for. This dining concept has held up its reputation to loyally serve the same no-bullshit, big portion family style food that we fell in love with since its opening.
The post Double Take: Revisiting a Prime Example of Great Steak at Bistecca appeared first on Prestige Online - Hong Kong.
Spiga Presents: Wholesome Italian Fare for All
Experience true contemporary Italian dining at Spiga, in the heart of Central.
The post Spiga Presents: Wholesome Italian Fare for All appeared first on Prestige Online - Hong Kong.