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Modern Asian Four-Hands Dinner at QĪN Restaurant and Bar from 14 to 16 February 2023

QĪN Restaurant and Bar - TungLok Group Four Hands - Amuse Bouche

QĪN Restaurant and Bar - TungLok Group Four Hands - Amuse Bouche

TungLok Group will conclude its Four-Hands Modern Gastronomy Series with a Modern Asian theme menu from 14 to 16 February 2023. Executive Chef James Tay from QĪN Restaurant and Bar is collaborating with TungLok Group’s Senior Executive Chef of Western Cuisine and Concepts, Chef Nixon Low. Both chefs are trained in the modern European culinary style. Their menu explores the realm of flavours under the wide umbrella of “Modern Asian”. Guests will be treated to novel yet familiar dishes inspired by local and regional cuisine.

The eight-course dinner at QĪN Restaurant and Bar is priced at S$180++ per person. It comes with free-flow sparkling and still water, freshly brewed coffee and tea. For an additional S$100++ per person, guests can enjoy a specially selected alcohol pairing menu.

Call +65 6980 3535 or WhatsApp +65 9459 2388 for reservations at least 3 days in advance. A non-refundable deposit fo S$50 per person will be required to confirm the booking.

Guests who opt for the wine pairing will enjoy the Amuse Bouche with a glass of Delamotte Blanc de Blanc 2014.

The meal starts with Foie Gras appetiser, a local twist on a classic French starter, foie gras terrine. Hudson Valley Foie-Gras from cage-free ducks have been chosen so that guests enjoy the buttery treat guilt-free. Chinese hawthorn fruit in different variations complements the foie gras to invoke childhood memories.

I enjoyed the Congee course. Fermented red rice lees, eight treasure grains, is served with Bentong Ginger Chicken and aged ‘Shaoxing’ wine.

For the entree, the Lamb features Irish Slaney Valley Lamb sourced in partnership with Alternative Selection, Singapore’s first wholesale distributor of alternative gourmet, allergen and preservative-free specialty foods. Spiced curried beetroot purée, lamb jus and a refreshing carrot slow complete this hearty dish. The wine pairing for this dish is the Domaine Jean-Louis Chave Saint Joseph 2018.

The Hokkaido Scallops are aburied and served with assam laksa, pineapple ginger salsa, and pink peppercorns. For those who opt for wine-pairing, this dish is served with the Kistler Vineyard Lers Noisetiers 2020.

End the meal with two delightful desserts. The assam gelée with guava granita and chilled assam soup in Assam cleans the palate while the Pecan pie is served with an Osmanthus ice-cream and Goji Berry coulis.

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