\n\n Seafood Loves Sake. 2024 – Singapore.<\/i>\n <\/p>\n<\/figcaption><\/figure>\n
Amongst the 20 esteemed establishments participating in this year’s campaign are the Michelin-starredWHITEGRASS<\/b>, the pioneeringEclipse by BDC<\/b>, the acclaimedMorsels<\/b>, and the celebratedRhubarb<\/b>. Each of these epicurean locales has meticulously curated unique sake-infused creations poised to transport diners on a sensory adventure like no other.Seafood Loves Sake. 2024<\/b> aims to bring together a diverse array of culinary styles, from Michelin-honoured establishments to beloved neighbourhood haunts, all united in their quest to showcase the remarkable versatility of Japanese sake. Whether you’re a seasoned sake connoisseur or a curious foodie, this event promises to ignite a newfound appreciation for the heavenly union of seafood and sake.\n<\/p>\n
Headline-Worthy Hospitality: A Glimpse into the Four Iconic Dining Destinations
\n \n\n Sake and Seafood Pairings from Michelin-starred Restaurants.<\/i>\n <\/p>\n<\/figcaption><\/figure>\n
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\n\n WHITEGRASS <\/b>is nestled within the historic Chijmes landmark, a remarkable dining hotspot that seamlessly blends the classic elegance of French cuisine with a distinct Japanese influence, creating an extraordinary gourmand experience. This exceptional restaurant is led by Chef Takuya Yamashita, hailing from the nature-rich Nara Prefecture. It showcases a deep appreciation for the environment and a gripping storytelling approach through thoughtfully crafted dishes. Their menu focuses on using the freshest seasonal produce to create dishes that are thoughtful and respectful of nature while remaining gastronomically refined.\n <\/li>\n<\/ul>\n \nWHITEGRASS’s exquisite pairings of sake and meticulously prepared dishes exemplify this amicable fusion. TheSuigei Junmai Ginjo Koiku No.54<\/b>, with its umami-rich taste and faint ginjo aroma, complements the natural sweetness and richness of theKuro Maguro<\/b> sashimi from Nagasaki, served sashimi-style with a Sauce Basquaise and a smoked pomme pur\u00e9e. TheOhmine 3 Grain Hiire Yamadanishiki <\/b>sake, with its delicate muscat aroma and crisp finish, finds its perfect match in the roastedJapanese market fish<\/b>, served with savoury chicken bouillon, a luxurious lobster sauce, Canadian lobster, and seasonal mushrooms.<\/p>\n\n\n Eclipse by BDC <\/b>sits in the heart of Singapore’s vibrant Chinatown district, a sophisticated Asian-European culinary gem that combines innovative culinary techniques with the finest locally sourced ingredients. Helmed by the talented and award-winning Chef Samuel Quan, this flagship restaurant of the Bespoke Dining Club embodies a culinary philosophy rooted in the pursuit of exceptional dining experiences. Atop the historic 70 Eu Tong Sen Street, Eclipse also commands a stunning rooftop setting. The venue’s design and atmosphere create an elegant and refined ambience, perfectly echoing the restaurant’s culinary excellence.\n <\/li>\n<\/ul>\n \nThe pairing of theChiyomusubi Junmai Daiginjo Gouriki 40<\/b> sake and theHay Smoked Oyster Pumpkin Bread <\/b>is a testament to Eclipse’s culinary artistry. The sake, brewed from the Gouriki rice varietal, exhibits a rich umami character with notes of chocolate-covered cherries and caramel, which beautifully highlights the smoky, savory flavors of the oyster pumpkin bread, topped with succulent Obsiblue prawn tartare, Avruga caviar, Ohba leaf, and bright yuzu aioli. Similarly, theCoral Trout<\/b> dish, pan-seared to perfection and served with an anchovy emulsion, a luxurious beurre blanc sauce, and soft, pillowy gnocchi, is stressed by pairing with theDassai 39<\/b>. This sake’s luscious, nectar-like sweetness with aromas of cotton candy, banana, and Japanese pears creates a blissful balance with the delicate flavours of the coral trout.<\/p>\n\n\n Morsels,<\/b> under the guidance of the award-winning chef-owner Petrina Loh, is an alluring dining hub that celebrates the aligned Asian fusion of innovative and comforting cuisine. Located in Singapore’s lush Dempsey Hill enclave, this modern restaurant has evolved from humble beginnings as a casual wine bar to a refined gourmet oasis, offering guests a culinary journey that perfectly mixes Asian influences with a touch of global flair. Chef Petrina Loh’s impressive culinary journey has shaped the distinctive identity of Morsels. The finest local and sustainable ingredients and her passion for creating unique homemade fermented sauces are the cornerstones of the restaurant’s innovative and progressively Asian-inspired menu.\n <\/li>\n<\/ul>\n \nTheKojimaya Untitled #01<\/b> sake exhibits a velvety texture and an intriguing balance of sweet nectarine, melon, and cherry flavours, improved by the refreshing notes of yuzu peel, finding its pleasing pairing in theHamachi Kombujime<\/b>, where the delicately cured yellowtail is elevated by a vibrant nectarine blood orange sauce and the topped luxurious addition of 8 Gems Caviar. Moreover, theGrilled River Prawn<\/b> dish, served with house-made mushroom miso and paired with theTengumai Junmai Daiginjo Yamahai<\/b> sake, showcases the depth of flavours that Morsels is renowned for. The sake, with its rich rice flavors, buttery mouthfeel, and hints of walnut bread and honey, creates a harmonious balance with the succulent river prawn and the umami-forward mushroom miso, as well as the Akitakomachi risotto and maitake mushrooms that accompany the dish.<\/p>\n\n\n Rhubarb<\/b>,<\/b> located in the charming Duxton Hill enclave of Singapore, is a captivating contemporary French restaurant that has earned its place amongst the city’s finest dining establishments. Founded in 2014 by the talented trio of Chef Paul Longworth, Jerome Desfonds, and Alice Low-Ang, Rhubarb has consistently maintained its prestigious Michelin star since 2016, affirming its excellence in French gastronomy. The intimate dining space, with just eight tables and an open kitchen, allows guests to immerse themselves in the culinary experience while being cared for with special attention. Rhubarb focuses on sourcing the finest ingredients and curating a thoughtful wine list featuring regional French labels and fine digestifs.\n <\/li>\n<\/ul>\n \nThe synchronized pairing of theKikkawa Afuri “Akatsuki” Mizumoto Wine Barrel<\/b> sake and theCold King Crab & Sago<\/b> dish is set to tease your taste buds. The sake, aged for 120 days in Bordeaux wine barrels, exhibits a refreshing and modern expression with bright acidity and a hint of tannin, complementing the delicate flavors of the Japanese king crab salad, which features sago pearls, a buttermilk base, cucumber, lemon verbena jelly, and creamed avocado. T<\/b>he Foie Gras, Cured Kampachi, Radish And Bergamot<\/b> dish, paired with theYukawa 16th Kuroemon Yamahai Miyamanishiki 13<\/b> sake, showcases the depth of flavors Rhubarb is proud of. The sake, with its fresh fruitiness, underlying umami, refreshing acidity, and subtle herbaceous notes, creates a light and balanced profile that harmonizes with the seared duck liver, cured kampachi, bergamot puree, and fermented radish slaw.<\/p>\n
“We are thrilled to once again bring the bewitching dance of seafood and sake to the discerning palates of Singapore,” remarkedMr. Tetsuya Ito, Senior Director of JFOODO<\/b>. “This captivating campaign stands as a steadfast endorsement of our unyielding dedication to cultivating a profound reverence for the extraordinary versatility of Japan’s artisanal sake, proudly demonstrating its remarkable synergy not only with time-honored Japanese culinary traditions but also with a vibrant tapestry of global gastronomic delights.”\n<\/p>\n
Appendix 1 – List of participating restaurants (*Alphabetical Order<\/i><\/i>)\n\n\n\n Restaurant Name<\/b> \n Address<\/b>\n\n Cask and Shells \n 36 Kim Keat Road, Singapore 328812 \n\n Cibo Italiano \n 428 River Valley Road, #01-01\/2, Singapore 248327 \n\n Eclipse by BDC \n 70 Eu Tong Sen Street, #06-01, Yue Hwa Building, Singapore 059805 \n\n Hua Ting Restaurant \n Orchard Hotel Singapore, Level 2, 442 Orchard Road, Singapore 238879 \n\n Joo Chiat Oyster House \n 328 Joo Chiat Road, #01-05, Singapore 427585 \n\n La D’Oro \n 333A Orchard Road, #01-16\/17 Mandarin Gallery, Singapore 238897 \n\n Lerouy \n 7 Mohamed Sultan Road, Singapore 238957 \n\n Min Jiang \n 22 Scotts Road, Goodwood Park Hotel, Singapore 228221 \n\n Morsels \n 25 Dempsey Road, #01-04, Singapore 249670 \n\n NOU \n 45 Craig Road, Singapore 089683 \n\n Nouri \n 72 Amoy Street, Singapore 069891 \n\n Path Restaurant \n 12 Marina Boulevard, #01-05\/06, Marina Bay Financial Centre Tower 3, Singapore 018982 \n\n Qi Lai Feng \n 198 Geylang Road, Singapore 389263 \n\n Restaurant Khiri \n 15 Hamilton Road, Singapore 209185 \n\n Rhubarb \n 3 Duxton Hill, Singapore 089589 \n\n Tan Xiang Chai Chee \n 510 Chai Chee Lane, Singapore 469027 \n\n Tapasu Oyster Gastronomiya \n 29 Stanley Street #01-01, Singapore 068738 \n\n The Feather Blade \n 225A East Coast Road, Singapore 428922 \n\n WHITEGRASS \n 30 Victoria Street #01-26\/27, Chijmes, Singapore 187996 \n\n Xiao Ya Tou \n 6 Duxton Hill #01-01, Singapore 089592Hashtag: <\/b>#Japanesefood #Sake #FoodCampaign #Seafood<\/p>\n
\n The issuer is solely responsible for the content of this announcement.<\/em>\n <\/p>\n Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"SINGAPORE – Media OutReach Newswire – 24 September 2024 – Prepare to be enthralled by a mesmerizing symphony of flavours as JFOODO (Japan Food Product Overseas Promotion Center) proudly unveils the eagerly anticipated 5th edition of its renowned “Seafood Loves Sake. 2024” campaign, in collaboration with 20 of Singapore’s most esteemed and celebrated culinary havens. …<\/p>\n","protected":false},"author":1,"featured_media":43700,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[60],"tags":[],"_links":{"self":[{"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/posts\/43699"}],"collection":[{"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/comments?post=43699"}],"version-history":[{"count":0,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/posts\/43699\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/media\/43700"}],"wp:attachment":[{"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/media?parent=43699"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/categories?post=43699"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/tags?post=43699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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