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FOOD & WINE
Indulgences: August 2019
by Zara Zhuang
08 Aug 2019
08 Aug 2019
Where to eat, drink, and be merry this month
- MAN FU YUAN INTRODUCES TEA-INSPIRED TREATS
- MITZO PRESENTS FOUR MOONCAKE FLAVOURS
- MEZZA9 MAKES LUNCH SUSTAINABLE
- THE BLACK SWAN REVAMPS MENU
- YA`N DEBUTS DURIAN SNOWSKIN MOONCAKE
Man Fu Yuan introduces its new collection of snowskin mooncakes, the Tea Collection, created by InterContinental Singapore Executive Sous Chef Aaron Tan. Crafted in the signature rose shape, the mooncakes feature flavors built upon blends from German teahouse Ronnefeldt: Irish whiskey cream infused with Assam tea, with a milk chocolate truffle encased within; mango and citrus fruits blended with sencha, with hazelnut chocolate pearls; peppermint tea with chia seeds and a lemon hibiscus jelly truffle inside; and peach tea infused with roses and hibiscus, and a ginger passionfruit jelly center. Six types of handcrafted baked mooncakes are stuffed with white or red lotus paste, with either single or double yolk cores; assorted nuts, comprising almonds, walnuts, macadamia and sesame; and low-sugar white lotus paste studded with macadamia.
Available until September 13.
Level 1, 80 Middle Road; Tel: 6825 1131/1132; manfuyuan.sg; intercontinentalshoppe.sg
- MAN FU YUAN INTRODUCES TEA-INSPIRED TREATS
- MITZO PRESENTS FOUR MOONCAKE FLAVOURS
- MEZZA9 MAKES LUNCH SUSTAINABLE
- THE BLACK SWAN REVAMPS MENU
- YA`N DEBUTS DURIAN SNOWSKIN MOONCAKE
Mitzo Presents Four Mooncake Flavours
Mitzo Restaurant and Bar presents its mooncake collection for this year, comprising four different varieties: mini snowskin mooncakes in boxes of eight, packed with creamy durian; salted egg and lotus paste; champagne, melon seeds and white lotus paste; or natural honey and fresh dragon fruit paste, the last conceptualized with health-conscious consumers in mind.
Available from August 14 through September 13.
Level 4, Grand Park Orchard; Tel: 6603 8855; mitzo.sg
- MAN FU YUAN INTRODUCES TEA-INSPIRED TREATS
- MITZO PRESENTS FOUR MOONCAKE FLAVOURS
- MEZZA9 MAKES LUNCH SUSTAINABLE
- THE BLACK SWAN REVAMPS MENU
- YA`N DEBUTS DURIAN SNOWSKIN MOONCAKE
Mezza9 Makes Lunch Sustainable
Mezza9 turns midday meals into an opportunity to indulge consciously, with sustainably sourced ingredients and fresh organic produce at the forefront, including seafood certified by the Marine Stewardship Council and Aquaculture Stewardship Council, and organic herbs from co-op farms in Singapore and Cameron Highlands and even Grand Hyatt Singapore’s own rooftop garden. The latest set lunch menu, comprising starters and mains for the two-course one and including dessert for the three-course version, guides diners along with icons denoting vegetarian or plant-based items, and seafood sourced from well-managed fisheries. Highlights that boast sustainability or are suitable for diners eschewing meat include the Beyond burger, with a plant-based patty, mayo and cheddar slice; wok-fried Maine lobster or black tiger prawns; Maine lobster roll; bara chirashi don; yasai sushi moriawase; yum makeua pao (Thai-style grilled eggplant); wood-roasted beetroot salad; and organic fair-trade Swiss chocolate fondant.
Set lunch menu available Mondays through Saturdays, 12–3pm.
Mezzanine level, 10 Scotts Road; Tel: 6732 1234; www.singapore.grand.hyattrestaurants.com
- MAN FU YUAN INTRODUCES TEA-INSPIRED TREATS
- MITZO PRESENTS FOUR MOONCAKE FLAVOURS
- MEZZA9 MAKES LUNCH SUSTAINABLE
- THE BLACK SWAN REVAMPS MENU
- YA`N DEBUTS DURIAN SNOWSKIN MOONCAKE
The Black Swan Revamps Menu
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The Black Swan launches a food and drink menu conceptualized by its new head chef, Crackerjack and Meatsmith alum Alysia Chan, and the bar supervisor, Joanna Lee. The food menu espouses Chan’s devotion to minimizing waste in the kitchen — beef trimmings from steaks find their way into the beef fat butter served together with house-made sourdough; leftover broccoli stems from the lunchtime broccoli and avocado salad are blended with carrot leaves, sun-dried tomatoes and pine nuts and transformed into vegan-friendly hummus, paired with polenta chips; and foam from kegs of Stella Artois is infused in the gravy the venus clams are cooked in. Contemporary, inventive interpretations abound, such as the grilled Maine lobster with black barley and corn risotto, which is Chan’s take on Lobster Thermidor, and her interest in butchery sees secondary cuts, which she prefers for their flavor, make their way in — opt for the Mishima Reserve Wagyu Flat Iron. Desserts to try include the tiki cocktail–inspired Roasted Pineapple, topped with rum caramel, honeycomb and brown butter ice cream; the strawberry and rhubarb tart, a tribute to Chan’s childhood spent in England; and Twix Tart, comprising dark chocolate ganache and sea salt caramel, a homage to her favorite candy bar. The bar is helmed by Lee, and offers a 15-page beverage list. Cocktails to look out for include the ginger and spice highball, with a house-made ginger-infused spiced rum; the gin and yuzu martini; and the Cecil Sour, made with sloe gin and house-made berry shrub.
19 Cecil Street; Tel: 6438 3757; theblackswan.com.sg
- MAN FU YUAN INTRODUCES TEA-INSPIRED TREATS
- MITZO PRESENTS FOUR MOONCAKE FLAVOURS
- MEZZA9 MAKES LUNCH SUSTAINABLE
- THE BLACK SWAN REVAMPS MENU
- YA`N DEBUTS DURIAN SNOWSKIN MOONCAKE
Ya`n Debuts Durian Snowskin Mooncake
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Yàn Restaurant presents its Mid-Autumn mooncake collection comprising five traditional mooncakes and the new flavor introduced this year: Mao Shan Wang durian snowskin mooncake, with rich durian pulp encased within a yellow snowskin. Classics in the collection include the thousand-layer yam mooncake with or without single yolk, with sweet yam paste enrobed in flaky pastry; the white lotus paste mooncake with macadamia nuts; and the white lotus paste mooncake with double yolk. The treats are housed in two-tiered fuchsia cases designed as jewelry boxes, dressed in a vibrant pattern inspired by a vivid embroidered fabric feature wall in the restaurant.
Available until September 13.
#05-02 National Gallery Singapore, 1 St Andrew's Road; Tel: 6384 5585; reserve@yan.com.sg
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