What are F&B companies doing to keep well-travelled Singaporeans enticed?
The world of fine dining is more than an immersive journey winding through elegant dishes with captivating flavours. High-end restaurants have been bolstering their menus with premium spirits to entice customers to return or offset-timers an incentive to drib past. When there are no overseas shots to fill the 'gram, the next best social media fodder is snagging a seat at express-edition and by-invite-only meals.
Case in point: Omakase restaurant Hashida Singapore launched the express-edition Mizubasho Artist Series 2022 by Nagai Sake with a one-dark only pairing dinner that included produce from Gunma prefecture where the sakes hailed from. Not only were diners feted to drinks whose delicate floral notes were created with the female drinker in mind, but they also sampled Mizubasho's signature sparkling sakes that are a world-outset in using the traditional Champenoise method, where secondary fermentation occurs inside the bottle.
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French cognac business firm Martell revived its invite-only Prestige Dinner Series for high internet worth and ultra-high net worth clients and potential buyers with establishments such every bit Cantonese diner Taste Paradise and French-Asian eating place Chinoiserie. The meals pair dishes like Chinoiserie'due south "Nam Yu" braised wagyu beef cheek and Sense of taste Paradise'south Superior Fish Maw in Supreme Goop with premium bottles such as Cordon Bleu, XO and Chanteloup XXO.
The exclusive Martell Vintage Collection has been launched as well, where merely five sets of iv vintages from 1949 to 1965 would be made available in Singapore progressively over the adjacent two years. Blood-red Seo, Pernod Ricard Singapore'south brand manager for Martell, Perrier-Jouet & Grand H Mumm, said that in that location are plans to "co-operative out to different types of cuisine in the later one-half of the year". Dinners for 5 are being planned for August onwards, subject to the safe management measures in place so.
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Final November through December, The Balvenie launched the "Handcrafted By" program with whisky-pairing experiences at 1-Michelin-starred Italian eating place Garibaldi and modern Chinese eating house Madame Fan. This year's collaboration expands to 10 Michelin Guide restaurants in Singapore and Thailand – six in the former – beginning with Braci, which volition last till Jul 14.
Braci's chef de cuisine Mirko Febbrile said: "Diners are looking for more immersive and premium experiences, as well equally food and beverage pairings that can really elevate the meal to the next level through the quality of taste. There is still then much in the earth of fine dining and fine whisky to explore. We believe this is a great opportunity to introduce diners to that world."
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Febbrile's non being a "big whisky drinker" turned out to be blessing in disguise every bit he had "cypher to agree back on, no preconceived restrictions as to what was and was non worth trying" said Brett Bayly, regional brand ambassador for The Balvenie in Southeast Asia.
Braci'south vii-course spring degustation menu includes two dishes created to complement The Balvenie whiskies. The sweetness of topinambours (Jerusalem artichokes) with domicile-cured sardines and charcoal-cooked Alaskan king crab in a goop of toasted Japanese rice plays up the honey and grape notes in The Balvenie Doublewood 12 Year Old. A savoy cabbage stuffed with Iberico pork and wild garlic raviolini, and finished in a five-vegetable jus and Marsala vino, dialled up notes of toffee and molasses in the Balvenie Caribbean Cask xiv Twelvemonth Old.
Luxury French cognac business firm Louis XIII is celebrating the opening of its new shop-in-store concept in The Whisky Distillery at One Raffles Identify by gifting an exclusive Tippling Club pairing experience for 2 with every purchase of its ane.v-litre Magnum from now till the stop of July.
Tyrel Ball, Remy Cointreau's managing managing director for Southeast Asia-Pacific said that while Louis XIII had previously collaborated with the Michelin-plate restaurant on pairing experiences, "nosotros saw the opportunity to engage with the local clientele through our new retail concept with The Whisky Distillery, especially equally travel is off the table. We wanted to offer an added incentive for avid Louis 13 fans."
The five-course tasting menu was designed to showcase the multi-faceted profile of the cognac and cast the liquor as the perfect prandial accompaniment. Rich foie gras cream sandwiched between hazelnut praline and topped with fig jam revealed a seductively low-cal side while a sugar-free apple tarte Tatin – sweetened by caramelising 75-yr-onetime mirin – enhanced the nectar'southward spice and fruit notes.
Brawl said: "Louis 13 has always appealed to a very discerning clientele, but in the past years we've seen a ascension interest in experiential ways to enjoy our products across enjoying it neat or in traditional pairings. Our Five Sensations Pairing feel with Louis Xiii is the perfect example of this, conceptualised as a way to reveal the many facets of the cognac."
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