Limited slots. Book early to avoid disappointment.

 

Si Chuan Dou Hua

Thursday, 26 September 2019

7 Course Pairing Dinner

$150 incl GST & service charge

Guided by WSET Sake Educator Adrian Goh

Savour the true flavours of Sichuan
A premier fine dining Chinese restaurant, Si Chuan Dou Hua is a pioneer of Sichuan cuisine in Singapore, and is renowned for the quality and authenticity of its Sichuan and Cantonese cuisines. Indulge in a wide array of mouth-watering delicacies such as roast suckling pig, nutritious double boiled soups, and exquisite handcrafted dim sum — all expertly prepared by our team of master chefs. Dining at Si Chuan Dou Hua is complemented with skilled Tea Masters who combine martial arts, dance and showmanship in the traditional art of tea pouring.

With a flair for creativity, Executive Chef Chan Shun Wong, who helms the kitchen of Si Chuan Dou Hua Restaurant, is known for his innovative and beautifully plated dishes. Starting as a wok chef in his hometown, Hong Kong, he has worked his way up to serve as one of the top five chefs in Hong Kong’s Maxim Group before relocating to Singapore. With over 17 years of culinary experience, Chef Chan previously worked as the Chinese Executive Chef at Marina Mandarin, The Tanglin Club and Holiday Inn Atrium.

Guided by WSET Sake Educator Adrian Goh

Mr Adrian Goh has been triple certified by the Saké Service Institute, Saké Sommelier Association and Saké Education Council, and sat on the judging panel at the 2015 International Wine Challenge in London, as a Saké Judge.

 

Morsels

Monday, 30 September 2019

5 Course Pairing Dinner with Kamoizumi Sake Brewery

$150 incl GST & service charge

Guided by President Kazuhiro Maegaki

Experimental Asian Fusion
Surrounded yet almost hidden by the lush greenery of iconic dining destination, Dempsey Hill, Morsels makes her new home rustic barnyard-style. The 40-seater restaurant founded and run by Chef-Owner Petrina Loh since 2013 serves wildly creative fusion dishes which are ingredient-driven, paired with specially curated list of wines, sake, craft beers and house-infused cocktails.

Chef Petrina’s experimental fusion cuisine defies boundaries and ignores attempts at pigeonholing, so to speak. She shares, “I like to work with a variety of ingredients, teasing their natural flavours to release into the mouth a trained frenzy of sweet, salty, bitter, sour and umami, tempering the temperature and texture, all on one plate.” The chef-owner’s life tenets extends to the restaurant’s ethos-genuine, artisanal and approachable.

Guided by President Kazuhiro Maegaki

The Maegaki family has been producing sake in the famous brewing town of Saijo in Hiroshima since 1910. The brewery has always taken a strong stand for individuality, producing robust, tawny, full-flavoured sakes with a smooth finish. As president of Kamoizumi brewery and great-grandson of the founder of Kamoizumi Sake Brewery, Kazuhiro passes down their goal of reviving the traditional Sake making, using only rice and Sake Koji, which began in the 1960s. Kamoizumi has garnered the reputation of a pioneer of Junmai Jozo since 1972 and continues to make good quality Sake with his father Hisao, the third generation of the brewery.