MITZO PRESENTS A CELEBRATORY SET MENU FOR THE WORLD GOURMET SUMMIT 2019
Mitzo of Grand Park Orchard prepares a Celebratory Menu for The World Gourmet Summit (WGS) 2019, showcasing a vibrant array of modern Cantonese flavours.
The exclusive Celebratory Menu curated by Executive Chef Nicky Ng is priced at $78++ per person, with a minimum of two to dine. Available for both lunch and dinner, from 1 April to 14 April 2019, this set menu is not one to be missed.
Begin with the piquant “Si Chuan” Poached Duck, and Prawn with Spicy Passionfruit Mayonnaise. This starter features bold flavours, exhibiting Chef Nicky’s ability to create innovative Cantonese dishes without compromising on quality.
The Double-boiled Dried Scallop Soup with Wild Fungus in Chicken Consommé follows the spicy appetiser.Filled with nutrients and goodness, this healthy soup is sure to warm the stomachs and hearts of diners.
One of the main highlights is the Oven-baked Lobster topped with Cheese & Spicy Truffle Chicken Sauce. A myriad of flavours and textures, the sauce and cheese complement the tenderly cooked lobster, enhancing the sweetness of the meat. The fourth course is the premium Steamed Abalone Rice in Foie Gras Sauce, the fluffy rice topped with Abalone drizzled with rich foie gras sauce, delivering a sophisticated twist on a classic comfort dish.
For the finale, delight in the Coffee & Coconut Granitas served with Sesame Red Bean Puff. This gorgeous and refreshing dessert ends the exquisite meal on a sweet note.
(Above L-R: Old & New, Sweet Dreams, Divinity)
Pair this Celebratory Set Menu with Head Bartender Azlam Kadir’s artisanal concoctions, for an additional $30++ for three drinks.
The revitalising and floral cocktail Old & New is a refreshing gin-based tipple, mixed with pear brandy, kiwi coulis and topped with elderflower tonic water. Sweet Dreams is a delightful cognac-based cocktail, consisting of cocoa liqueur, milk, honey, chocolate and angostura bitters, garnished with chocolate shavings. Boosting strong Asian flavours is Divinity;made with an invigorating brew of ginseng-infused vodka, maraschino liqueur, plum bitters, goji berry syrup, lime juice, topped with ginger beer. All three cocktails work in perfect harmony with the meal, enhancing the flavours of each dish without overpowering them.
