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WINE&DINE
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November14
The latest trends in food and wine
WHAT’S NEW
This month,
Senso Ristorante &
Bar
presents two special menus. Its
Autumn Seasonal menu highlights
wild game – like the roasted pigeon
pictured here – and features this
season’s freshest produce. The other
has been carefully crafted to cast
the spotlight on one very special
ingredient – the exquisite white
truffle, flown in from Northern
Italy and only available for a few
months each year. From starters
and soup to pasta, risotto, mains
and dessert, both menus are set
to satisfy every gourmet’s annual
indulgence in the best of what this
season has to offer.
21 Club Street,
call 6224 3534
.
OH, HENRI!
Sweet news for dessert fans is the Dempsey opening of the
famous French-inspired Japanese patisserie
Henri Charpentier
.
For its indulgent pastries, it’s known for using the highest quality
cultured butter made from raw milk originating from the Konsen
area of Hokkaido. The menu of indulgent delights developed
just for us here in Singapore features meringue,
coupe pêche
,
the Dome, the Flower Temptation (
pictured
) and crêpe Suzette –
spectacularly flambéed in Grand Marnier, the traditional way, at
your table.
9A Dempsey Hill, call 6479 5518.
GODFATHER OF
GASTRONOMY
That’s what they call Aussie chef
Tony Bilson
,
of Sydney’s three-hat-status Bilson’s Restaurant.
He’ll be joining popular Tandoor’s head chef
Suri
Vaibhav
in Singapore from 14 to 23 November, the
two maestros working together to marry authentic
Indian flavours with non-traditional ingredients and
alternative cooking techniques such as sous vide,
even using wine in the cooking. Expect some great
Aussie wine-pairing, too.
Tandoor, Holiday Inn, 11
Cavenagh Road; call 6733 8222
.
A Truff l ing Matter