M E D I A T A S T I N G

The final #FriendsofMitzo pop-up this year features a collab between Chef Shen Tan and Mitzo’s Executive Chef Nicky Ng. So the menu is a mash-up between classic Cantonese and the former’s unique take on Singaporean cuisines (Peranakan and hawker food included).
Honestly, based on what we had at last night’s preview for the media, I feel their coming together is a godsend for us foodies. The 6-course dinner, paired with 3 specially concocted cocktails if desired, featured dishes that had us ooh-ing and aah-ing for the initial few seconds before their deliciousness held us in its throes. Here’s the list:

1. “Nasi Lemak” with baked seabass in a spicy cumin sauce - I loved how both boasted bold flavours and were extremely tasty in different ways. Rimmed in chicken floss, the cognac and prosecco based “Teaser” cocktail was a wonderful complement to these amuse bouches.

2. Pork rib in coconut soup with dumplings - the sweetness of the fresh coconut water was a lovely foil to the tender pork and the two flavour bombs of dumplings. I couldn’t decide which filling I liked more - the earthy “buah keluak” or the moreish minced prawn with laksa leaf pesto. Maybe a second helping would have helped me decide? 😁

3. The “Mitzo Platter” comprised of a juicy steamed drunken chicken shrimp dumpling and the restaurant’s signature “char siew” lavished with a glossy espresso sauce. The modern Cantonese bites went nicely with cocktail no. 2, a refreshing blend of chamomile tea-infused whisky with fruit and floral components.

4. Singapore “Bak-Chor-Mee” Elements brought together al dente egg noodles tossed in vinegar, lard and chilli dressing with a “surf & turf” combo of five-spice, coffee rub pork confit and the most amazing crispy oyster fritters.

5. Lobster & truffle poached rice - topped with a huge, juicy claw that’s been simmered in truffle sauce, the risotto-like dish was fragrant and tasted sweet from the plentiful lobster flesh used in the cooking. I thought the final cocktail, “Asian Heritage”, was interesting as it contained a housemade pandan syrup.

6. Pan-fried “png kueh” of black glutinous rice & cashew nuts with salted egg yolk ice-cream - what a fabulous dessert to close. Highly original with an appetising medley of flavours. The curry leaf aroma in the ice-cream was especially spellbinding.

This menu, priced at $118++ and $168++ with cocktails, will be available only on 15th and 16th of November. Reservations can be made by email: rsvn@mitzo.sg or by phone: 6603 8855