The Weekly Grub: 29 July 2015

PUBLISHED July 29th, 2015 06:00 am | UPDATED May 18th, 2020 04:29 pm

This week we bring you a delicious biodynamic wine dinner, French cooking classes, a drool-worthy new dim sum brunch, and a one-of-a-kind whiskey-centric experience.

A Biodynamic Wine Dinner at Restaurant Ember x KOT Selections

Pan Grilled Quail

Oenophiles, learn more about biodynamic wines at a lovely 4-course wine dinner hosted by  KOT Selections and  Restaurant Ember. The lovely NV de Sousa Champagne Brut Rosé is the perfect start to the night; 90% Chardonnay and 10% Pinot Noir, this wine is rich and lively, with a long finish. Then, tuck into the Tataki of Bonito with a 2013 Vincent Gaudry Sancerre followed by the incredibly moreish  Sakura Ebi Capellini, Konbu & Crustacean Oil and a glass of the lushly textured 2012 Domaine Josmeyer Pinot Auxerrois Vieilles Vigne. Other wines include the 2012 Alain Chabanon and the 2012 Eric Texier Opale! 

Priced at $145++ (inclusive of wine pairing), the wine dinner is happening 5 August 2015, from 7pm, at Restaurant Ember, Hotel 1929. Book your seats before 31st July 2015 and get $10 off – call 6347 1928 or email [email protected] for reservations.

Saint Pierre Launches New Cooking Classes

May French cooking be a mystery no more! This August, Saint Pierre will be hosting Classes de Cuisines Au Saint Pierre, an immerseive and hands-on cooking course. Each class will be themed, so you’ll be sure to learn how to whip up everything from classic french fare like Atlantic Salmon Confit with Hollandaise Sauce and Tourned Potato to gluten free dishes like Rack of Lamb with Herb Crust.

Peach Blossoms Presents Dim Sum Brunch

Dim Sum Trolley Peach Blossoms’ Dim Sum Brunch Singapore

Harken back to the good ol’ days of dim sum trolleys at Peach Blossoms, Marina Mandarin Hotel, with their all-you-can-eat dim sum brunch, starting 1 August 2015. Go for rounds and rounds of your favourite siew mai, har gao, and steamed radish cake; and there’s also a variety of exclusive brunch dishes like Pan-fried Foie Gras with Smoked Duck and Man Tou, Poached Shrimp Dumpling in Szechuan Spicy Sauce, and Lobster Congee too.

Peach Blossoms’ Dim Sum Brunch is priced at $48++ per adult and $38++ per child (6-11 years old) on weekdays 12-3pm; $58++ per adult and $38++ per child on weekends (first seating 11am-1pm, second seating 1.30pm-3.30pm).

Crystal Jade goes SG50

Siew Mai with Caviar, specially for SG50.

Crystal Jade‘s celebrating SG50 with some limited edition delicacies like Chili Crab and Hainanese Chicken Rice Xiaolongbaos ($7.80 for 4 pieces), a nod to two of our most dearly loved Singaporean specialities. The unmistakeable, unabashedly crimson Chili Crab Xiaolongbaos in particular are spectacular, replete with juicy, spicy broth and tender chunks of crab. Other new highlights reveal stunning artistry by the group’s chefs; their Chirpy Chick Pastry ($5.50 for 3) are impeccably crafted. The colourful Full Bloom Lotus Paste And Yam Pastry ($5.50 for 3) literally open up and ‘bloom’ when fried.

The SG50 dishes will be available till the end of September; the xiaolongbaos are available at the Crystal Jade La Mian Xio Long Bao & Crystal Jade Jiang Nan outlets and the separate range of 7 dim sum items are available at select Crystal Jade concepts. See here for more information.

The Macallan Rare Cask Experience

Immerse yourself in the world of fine whiskies at the Macallan Rare Cask Experience – a tantalising, multi-sensorial treat for the senses. The latest addition to their range of luxury spirits, the Macallan Rare Cask is a celebration of natural flavours and organic techniques. In a lengthy and arduous preparation process, these casks are painstakingly crafted from handpicked Spanish and American oak, which are then seasoned with Sherry from Tio Pepe. You can also try building your own mini casks and, naturally, sample Macallan’s whiskies and Tio Pepe’s sherries. Best part? It’s free!

This event is running till 02 August 2015 from 12pm at The White House.

For registration and more information, please see here.