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TungLok Presents Modern Japanese Four-Hands Dinner at QĪN Restaurant & Bar by Chef Cash Fong & Chef James Tay

10 January @ 6.30 pm 12 January @ 10.00 pm

Chef James x Chef Cash (TungLok photo)
Chef James x Chef Cash (TungLok photo)

TungLok Group kicks off 2023 with a Four-Hands Japanese Dinner taking place from 10 to 12 January 2023 at QĪN Restaurant & Bar. QĪN’s Executive Chef James Tay joins hands with the Group’s Executive Chef of Japanese Cuisine Cash Fong to present an eight-course collaborative menu. This is the second of a four-part Four-Hands Modern Gastronomy Dinner series which made its debut last November.

Armed with over 20 years of culinary experience in Japanese restaurants, Chef Cash expertly blends Japanese cuisine’s delicate complexity with Chef James’ repertoire of innovative culinary techniques in this Four-Hands menu.

Hamachi Mosaic (TungLok photo)

The first of eight courses, the Hamachi Mosaic is an edible masterpiece. Composed of hamachi and nori, the roll is served in a hamachi bone dashi broth imbued with fragrant shiso oil and garnished with sustainably farmed caviar from local premium caviar retailer, Kairos Caviar. The crisp freshness of the bubbly Delamotte Blanc de Blancs 2014 pairs perfectly with this elegant creation.

Kinki (TungLok photo)

Kinki impresses with its refined simplicity. The star of the dish is the channel rockfish, which is in season this winter. Diners will savour the fish at its peak, boasting an unparalleled flavour and sweetness that is enhanced on the grill. The dish is completed with a zesty yuzu miso sauce to cut through the richness of the smoky fish. Paired with the Elena Walch Beyond The Clouds 2019, this award-winning white wine complements the buttery Kinki with its fruity and floral notes.

CHEF JAMES X CHEF CASH FOUR-HANDS SPECIAL

Modern Japanese | 10 to 12 January 2023

AMUSE-BOUCHE

Little Morsels of Chefs’ Creations

Wine pairing: DELAMOTTE BLANC DE BLANCS 2014 

HAMACHI MOSAIC

Hamachi, 12-Year Kairos Caviar, Pickled Daikon, Shiso Dashi

FIG

Fig, Ice Plant, Feta Crumble, Honey Truffle Dressing

Sake pairing: IMANISHIKI NENRIN JUNMAI DAIGINJO

MAITAKE MUSHROOM

Fukuoka Maitake Mushroom, Steamed Egg Custard, Umami Dashi Broth

KINKI

Grilled Rockfish, Broccolini, Yuzu Miso Sauce

Wine pairing: ELENA WALCH BEYOND THE CLOUDS 2019

KOHITSUJI

Grilled Saikyo Miso Lamb, Smoked Eggplant Tapenade, Fish Sauce Caramel

Wine pairing: DOMAINE HENRI REBOURSEAU GEVREY-CHAMBERTIN 1ER CRU FONTENY 2019 

AWABI

Braised Sliced Awabi, Somen, Gold Dashi Broth, Truffle, Shiso, 14-Year Kairos Caviar

UMESHU

Yuzu Sorbet

MANGO SAGO

Mango Sphere, Mango Gel, Mango Gelée, Saffron Sago, Mango Bubbles

MIGNARDISE

Sweet Treats

Contact QĪN Restaurant and Bar at 6980 3535 or 9459 2388 (WhatsApp) for reservations at least three working days in advance. A non-refundable deposit of S$50 per person will be required to confirm bookings.

S$180 per person with addtional S$100++ per person for optional alcohol pairing. Earn 10% off on 2nd booking, 15% off 3rd booking and 20% off 4th booking and thereafter.

QĪN Restaurant & Bar

The Clan Hotel, Level 4 & 5, 10 Cross Treet 048417 Singapore + Google Map
+65 6980 3535 or whatsapp 9459 2388
View Venue Website

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