This week, indulge in a caviar feast or rosé dinner, learn how to make sourdough pasta and doughnuts, and watch a candle-lit classical concerto
Music and candles
Global live-entertainment company Fever! brings Candlelight Concerts to Singapore featuring the magic of live, multi-sensory classical concertos, illuminated by hundreds of candles, at awe-inspiring locations never before used for this purpose.
Held at beautiful iconic landmarks like Chijmes or The Arts House, immerse yourself under the glow of candlelight and enjoy classical renditions of famous blockbuster films by composer Hans Zimmer, music of Korean boy band BTS and hits by Taylor Swift and Lady Gaga. There is something for all music lovers!
Upcoming performances include Taylor Swift's Best Hits at The Arts House on Sept 17, Best of Hans Zimmer at Chijmes on Sept 13 and Best of BTS at Chijmes on Sept 12. Tickets at $35 per person from feverup.com.
A taste of summer
Modern European restaurant Caviar welcomes new head chef Denis Jacques Lartigue, an established French culinary veteran with over 40 years of experience. Alongside new sous chef Joshua Hariharan (of Salted & Hung and Cure fame), the pair are introducing a scintillating five-course Gifts of Summer Menu ($228) showcasing the season’s choicest ingredients and flavours.
Now available till the end of September, this limited edition menu will feature inventive courses like chilled Obsiblue Prawn served with Polanco Siberian Grand Cru caviar, Sakoshi Bay Oyster paired with Giaveri White Sturgeon, Engawa roulade with Bafun Uni topped with Kaluga Cross Breed and home-made marshmallows with French Caviar de Neuvic.
The restaurant has also launched a new Three-Course Set Lunch ($68) and curated a Signatures A La Carte menu that includes favourites from Caviar’s past and present repertoires. Caviar is at #B1-06-07 Palais Renaissance. For reservations, call 9888-1217 or email [email protected].
Aussie Wagyu dinner
A respected leader in the Australian wagyu market, Westholme will be presenting its prime cuts of wagyu in an exclusive six-course dinner at Culina Bistro at COMO Dempsey on Sept 3.
Curated by Culina’s executive chef Timothy de Souza, The Westholme Experience ($150+ per person) will showcase the quality and versatility of Westholme Wagyu with raw, fried, grilled and roasted dishes of different wagyu cuts, together with a complimentary glass of Torbreck The Struve 2019.
Dinner opens with impressive raw starters of Karubi Plate Carpet Bag Steak featuring poached oyster and pine nut cream, and a Tri Tip Tartare with shaved truffles and potato galette. For the fried item, we try a sando-inspired steak sandwich featuring crumbed sirloin schnitzel with cabbage and BBQ sauce.
The dish that follows is our favourite — Grilled Short Rib Salad featuring a yuzu glazed short rib that’s extremely soft and buttery. The last meat dish is the Roasted Tenderloin Wellington wrapped in layers of savoury mushroom duxelles and Parma ham, encased in a crisp golden crust. And for dessert, we enjoyed a Chocolate Marquise with smoked cherries and double cream.
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Westholme Wagyu, located in the natural rangelands in Northern Queensland, is home to the Westholme herd of cattle derived from the finest Japanese Wagyu in the world. It originates from three founding patriarch bulls – Hirashige-Tayasu (from the Kedaka line); Itomoritaka (from the Fujioshi line) and Kitateruyasu-doi (from the Tajiri/Tajima line).
Born wild on vast rangelands, Westholme cattle remain with their mothers until they are ready to wean. The cattle then graze freely for two years, until they are moved to spacious feedlots where they are fed for at least 330 days on a proprietary grain mix, much of which is grown directly on the Westholme estate. The result is a unique expression of Australian Wagyu that’s tender, with light but consistent marbling, which offers deep complex flavours.
For reservations, visit www.comodempsey.sg/restaurant/culina-bistro-2
Rosé in the SKAI
Enjoy pink bubbly 70 floors up at SKAI Bar, with a collaboration by Minuty, Ruinart, Whispering Angel, Veuve Clicquot and Moët & Chandon to showcase the versatility of rosés through special pairing menus specially crafted by senior executive sous chef Paul Hallett. These menus will run for a year till July 2023.
Until Sept 30, Minuty kicks off the series with Rosé in the SKAI: Moments with Minuty M ($42++). Minuty M Rosé, the emblematic Cotes de Provence rosé defined by its unique pale salmon colour, strong aromatic expression, naturally light flavours and finesse, is paired perfectly with the Hokkaido Scallop with Cauliflower, Wasabi Leaf and Oscietre Caviar. On Sept 20, diners can also sit down for a proper four-course wine pairing dinner at $158++ per person to sample the best of Minuty’s vintage rosés.
Rosé follows this in the SKAI: Relish with Ruinart Rosé ($68++), which happen from Oct 1 to Nov 30. Ruinart’s Rosé’s distinct full flavour and aroma bring together a delightful freshness and voluptuous body paired perfectly with Bresaola made with Espelette, Sweet Potato, Peach and Mimolette. Reservations can be made at 6431-6156, [email protected] or www.skai.sg.
Learn to make sourdough
Brettschneider’s Baking & Cooking School
If the sourdough bug has bitten you, perhaps you would like to try making it yourself? Brettschneider’s Baking & Cooking School will conduct classes for Sourdough Pasta and Amaretti Cookies over the next few months.
Soft and Fluffy Sourdough Doughnuts ($220) will teach participants how to make Bombolinis and Gourmet Doughnuts using a 35-year-old starter named ‘Little Johnny’. Each will come with two pre-made fillings: Sweet and tangy Raspberry Cheesecake or a nutty Pistachio filling for Bombolinis, and sweet and tart Mango or creamy Peanut Butter and Jam for the Gourmet Doughnuts. To book a spot on Sep 9, Oct 11, Dec 10 or Dec 14, register at bit.ly/sddoughnuts.
In An Italian Affair: Sourdough Pasta and Amaretti Cookies ($220), participants will learn how to make sourdough pasta from scratch and enjoy it tucking into their meal along with some delicious Amaretti cookies. To sign up for a session on Sep 8, Oct 4, Nov 1 and Nov 5, visit bit.ly/sdpasta.
Launched in 2016 by chef Dean Brettschneider — famous for his bakery brand Baker & Cook — Brettschneider’s Baking & Cooking School is located in the green leafy suburbs of Hillcrest in Bukit Timah. Baker & Cook’s group executive chef Jenna White will conduct the classes, guiding participants through a step-by-step process of the recipes that range in complexity. Through fun and engaging demonstrations, participants will learn various recipes and how to customise them to suit their preferences.
Other classes offered include the ever-popular Basic Bread Making, Sourdough Bread Masterclass, Viennoiserie Masterclass and seasonal cooking classes that are taught by guest chefs.