The Gen XY Lifestyle
ION Orchard Culinary Creations 2015
ION Orchard is featuring unique dishes by six of the mall’s well-loved restaurants from now till 25 October.
Whet your appetites for a gastronomic discovery at ION Orchard Culinary Creations 2015. Shoppers will have an opportunity to sample unique dishes created exclusively by six of the mall’s well-loved restaurants on Saturdays and Sundays from 12 September to 25 October, 3 to 6pm.
Be sure to look out for these six dishes at ION Orchard’s Culinary Creations:
- Egg Confit by Saveur Art (#04-11)
This humble yet satisfying dish is filled with texture and flavour, provided for by the generous amounts of truffle, fried shallots and crunchy macadamia. Chef Tyler Lai kept his creation simple, without compromising on the quality of its ingredients. Stir everything in with the smooth runny egg and enjoy the distinctive truffle aroma with every bite.
The Egg Confit is going at SGD 10. Sampling of this dish is available from 12 to 13 September.
- Prestige Wagyu Assortment by Magosaburo (#04-11A, #05-01)
This dish is definitely a luxurious treat for all beef lovers. Each platter features two types of wagyu – Kobe and Miyazaki Champion, and comprises three different cuts from five parts of the cow. Chef Takahiro Okuzaki shares that the Kobe beef is a harmony of delicate, sweet lean meat with fragrant melt-in-your-mouth fat, while the Miyazaki Champion beef is best known for its cherry-red colour, velvety texture, juiciness and rich flavour.
The Prestige Wagyu Assortment is going at SGD 328. Sampling of this dish is available from 26 to 27 September.
- Chả Cá Lã Vọng by Wrap & Roll (B3-19)
A popular traditional dish from Hanoi, the Chả Cá Lã Vọng features pan-fried Vietnamese catfish seasoned overnight with turmeric and topped with generous amounts of dill and spring onions. Founder Nguyen Thi Kim Oanh presents the dish in a sizzling hot place with rice vermicelli, herbs and crackers to accompany the fish. Complement the dish with Wrap & Roll’s specialty chilli or fish sauce for an added taste of Vietnam.
The Chả Cá Lã Vọng is going at SGD 14.90. Sampling of this dish is available from 3 to 4 October.
- Fried Heng Hwa Bee Hoon with Soy Milk by PUTIEN (#04-12)
A traditional PUTIEN delight, the Heng Hwa Bee Hoon is made of hand-made milled flour to ensure a translucent, fine texture and an original flavour. Executive Chef Billy Li Wenbo simmers the noodles with eggs in fresh unsweetened soymilk for a richer, wholesome taste. This homely dish is topped with bean sprouts, seaweed and peanuts.
The Fried Heng Hwa Bee Hoon with Soymilk is going at SGD 7.90. Sampling of this dish is available from 10 to 11 October.
- Hor Mok Talay by Nara Thai (B3-21)
Richly seasoned with Thai herbs and flavourings such as lemongrass and kaffir lime, this authentic hand-made Thai otah is definitely a spicy way to start off your meal. Executive Chef Roy Ng prepares the otah paste with generous chunks of fish and squid before wrapping it with a banana leaf to seal in all the flavours. The Hor Mak Talay is slowly grilled to perfection for a smoky, succulent bite.
The Hor Mak Talay is going at SGD 14.90. Sampling of this dish is available from 17 to 18 October.
- Prosciutto Wrapped Atlantic Halibut by The Marmalade Pantry (#03-22/28 to 34)
Made with fresh, premium ingredients, this dish offers meat and seafood lovers a tasty combination of prosciutto and halibut. Head Chef Randy Torres starts by lightly searing the prosciutto wrapped Atlantic halibut in simmered butter. The gremolata is prepared with fresh herbs, capers, lemon zest and a unique parsnip puree which accentuates the freshness of the fish. The dish is made complete with a fluffy foam base made of saffron.
The Prosciutto Wrapped Atlantic Halibut is going at SGD 28. Sampling of this dish is available from 24 to 25 October.
These delectable creations are only available at the participating ION Orchard outlets. ION Orchard Culinary Creations 2015 is located at ION Orchard Link, Basement 2.
