Justin Quek, chef from Singapore's well-regarded French restaurants, Les Amis and Au Jardin, will have a brief stint in the kitchen at Brasserie On The Eighth at the Conrad from November 15-19. A gala dinner on November 15 is $1,288 plus 10 per cent. The other four nights will feature a degustation menu including wines by the glass. Phone 2521 3838.
The Mandarin Oriental is featuring award-winning guest chef Carlo von Muhlenbrook from Chile, who is cooking in The Chinnery Bar from November 13-18. His dishes include Chilean meat soup, lamb cutlets with tomatoes, coriander, chilli and garlic sauce, and arverjado chicken cooked with white wine and herbs. Wines from Caliterra and Errazuriz will be available to complement the dishes. Reservations on 2825 4003.
The Grand Stanford Inter-Continental has several events going on now. Philippe Rozel, chef of the Belvedere, is making dishes from Auvergne until November 19. On the menu are specialties such as pan-fried veal tenderloin, sweetbreads and duck liver with sauteed wild mushrooms and truffle veal jus, and 'Verveine' liquor iced souffle with fruits. Call 2731 2880.
In The Mistral, white truffles are being featured until the end of the month. Chef Gianluigi Bonelli incorporates the precious fungus into dishes such as sauteed pigeon with honey and white truffle, homemade tagliolini with thyme, white truffle and lemon, and truffle ice cream with chocolate rings, marinated raspberries and sabayon. The Mistral also has game on the menu throughout November. Dishes include duck breast with chervil salad and green apple infusion, as well as thyme and lemon risotto with pigeon liver and crispy bacon. In addition, chef Bonelli has created a new menu, with dishes such as homemade herb tagliatelle with duck ragout and merlot wine sauce, braised beef cheeks with potato onion polenta, and baked turbot with aromatic herbs and spices. For reservations, phone 2731 2870.
Also featuring game is the New World Renaissance. The game, from the mountains of Switzerland, includes capra ibex, chamois, roe-deer and hare, prepared in dishes such as Bergeller roe-deer and bread dumpling carpaccio, teriyaki-marinated ibex roulade, and jugged chamois stew with chanterelles. The game dishes are available at Panorama until November 26;
call 2734 6660.
