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Book Now: Michelin Star Collaborations In Singapore

This month sees a whole constellation of Michelin stars arriving on our shores for collaborations and pop-ups

By Weets Goh | 19 October, 2018 | Food, Restaurants
2018-10-19 13:46:10 2018-10-26 16:01:03
Sharing plates from IGNIV
Sharing plates from the one Michelin-starred IGNIV

Andreas Caminada takeover at Brasserie Les Saveurs (5 to 7 Nov)

Swiss wunderkind chef Andreas Caminada (who has one 3, and two 1 Michelin-starred restaurants) and his team from IGNIV will be taking over the kitchens at the St. Regis Singapore restaurant. Leading the charge will be IGNIV head chef Marcel Skibba, supported by the Brasserie Les Saveur’s culinary brigade. Dinner will comprise three courses of over 13 different starters, mains, and desserts; with dishes like turbot with sauerkraut and Alba truffles — all to share. 13 dishes in 3 courses at $228, dinner only.

The St. Regis Singapore, 29 Tanglin Rd, Singapore 247911. Tel: +65 6506 6860. Website here.

A fish starter from Sushi Shin
A fish starter from Sushi Shin

Sushi Shin pop up at NAMI Restaurant & Bar (2 to 18 Nov)

Three Michelin-starred Chef Masaki Miyakawa and his Sushi Shin team from Hokkaido will be having a pop up at Shangri-La Hotel Singapore’s NAMI. The food will be Edomae-style sushi, with a particular focus on the provenance of ingredients; and the texture and quality of the rice.  Available for both lunch and dinner are nigiri sets ($165 per pax) and a 19-course dinner omakase ($380 per pax) with dishes like Kinki Shabu Shabu; Steamed Abalone with Abalone Liver Sauce; and a chef’s selection of sushi. Sake pairing available upon request.

Lunch: 12:00pm – 2:30pm Wednesdays to Sundays (3rd, 4th, 7th – 11th & 14th – 18th November)
Dinner: 6:00pm – 10.30pm Tuesdays to Sundays (2nd – 4th, 6th – 11th & 13th – 18th November)

Shangri-La Hotel Singapore, 22 Orange Grove Road, Tower Wing, 258350. Tel: +65 6213 4398. Website here.

 Sautéed Lobster on Steamed Egg White
Sautéed Lobster on Steamed Egg White

Li Bai X  Sun Tung Lok (6 to 10 Nov)

Li Bai Cantonese Restaurant’s executive chef Chung Yiu Ming will be collaborating with chef Chan Yung of the two Michelin-starred Sun Tung Lok in Hong Kong. Expect some serious cooking at two giants of Cantonese cuisine come together to present dishes like chan’s birdnest with crab meat and pumpkin soup; as well as Chung’s sauteed lobster on silky-smooth steamed egg white. Six-course Deluxe Lunch Set Menu is available at S$128, six-course Deluxe Dinner Set Menu at S$198 and six-course Grand Dinner Set Menu with wine pairing at S$338.

Sheraton Towers Singapore, 39 Scotts Rd, Singapore 228230. Tel: +65 6839 5623. Website here.

Deep Fried Taro, Scallop, Chicken, Black Caviar by Chef Cheung Siu Kong
Deep Fried Taro, Scallop, Chicken, Black Caviar by Chef Cheung Siu Kong

 Cantonese Cuisine Six Hands at The Ritz-Carlton (1 to 3 Nov)

Four whole Michelin stars in this 3-chef collaboration featuring Chef Paul Lau of the Two Michelin Star Tin Lung Heen at The Ritz-Carlton, Hong Kong; Chef Gordon Guo of One Michelin Star Lai Heen at The Ritz-Carlton Guangzhou; and Chef Cheung Siu Kong of the One Michelin Star Summer Pavilion. There’ll be la carte lunch options (from $15 a dish) available, with dim sum offerings, and indulgent specialty dishes like steamed crab custard with rose-scented crab rillette, rice wine infusion and caviar. Dinner will see a set meat at $258 (pre-payment required).

The Ritz-Carlton, Millenia Singapore, 7 Raffles Ave,  Singapore 039799. Tel: +65  6434 5286. Website here.

Before writing about food, Weets wrote about music, and is still waiting patiently for the day he spontaneously develops synaesthesia so he can reconcile the two.