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By Guan Tan
/25 April 2017
Chicken roulade stuffed with spinach and mushroom duxelles, served with asparagus tempura and cauliflower purée. A dinner main by Chef-Owner Joseph Yeo, owner of SPRMRKT Kitchen + Bar, 41 Robertson Quay at SG$28++.
A small plate of beautiful home-cured salmon spirals on horseradish buttermilk, paired with pickled cucumber and marinated avocados. By Chef Desmond Goh of The Disgruntled Brasserie, 28 Ann Siang Road at SG$16++.
Basil sorbet and organic Meyer lemon curd encased in lemon yoghurt foam, set on a Brittany shortbread. "It is a modern reimagination of the classic lemon tart – a dessert that I really love but that I always find too heavy. There is a nice balance of acidity from the citrus, and freshness from the basil sorbet, which serves as a light delicate finish to a meal," Chef Julien Royer explains. The Lemon Tart is part of a six-course lunch at SG$148++, available at Odette, 1 Saint Andrew's Road, National Gallery.
Fromage Blanc sorbet surrounded by a ring of king crab, Hokkaido Uni, Oscietra Caviar, Borage and Haneho flowers, set on a green pea panna cotta base. Designed by Chef Kirk Westaway at JAAN, and part of a four-course menu at SG$88++, 2 Stamford Road, Swissôtel The Stamford.
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