I've always been a fan of Chef Edward's char siew. It's tender and juice, came with a smoky fragrance, and has a crisp exterior. This time, he upped his own game by using iberico, and specifically the prized secreto. So take all the above, and add the amazing flavour from this cut of the meat
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In this new six course menu, Chef Edward pays homage to special individuals who played an integral role in shaping his culinary accomplishments available only till end Nov 2019. The $108++ menu comes with:
1. Childhood - Baked Pastry filled with Chilli Crab Meat; Australian Scallop Flan, Crustacean Nage and Kaluga Caviar; and Deep-fried Rainbow Puff with Shredded Turnip.
2. Inheritance, a double-boiled sea treasures soup with abalone, conpoy, fish maw, sea cucumber, and a touch of black truffle
3. Filial Piety - iberico pork secreto char siew.
4. Learning - steamed marble goby fillet and venus clam, with clam espuma, minced ginger, garlic and jamon iberico ham.
5. Growth - braised ramen with premium sliced Japanese wagyu beef and imperial stock.
6. Cherish – chilled fragrant ‘tai-chi’ sesame jelly; mochi; and cool lemongrass tea with nashi pear and ‘koi fish’ jelly
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Check out my IG story highlights "Peach Blossoms" for videos of all courses. For enquiries, visit www.meritushotels.com/marina, call ‪(65) 6845 1118‬ or email [email protected].
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