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Dinner with Michelin-starred Chef Jarad Gallagher at The Cliff

Dinner with Michelin-starred Chef Jarad Gallagher at The Cliff
The kitchen getting busy

The kitchen getting busy

Last month, I had the pleasure of meeting Michelin-starred Chef Jarad Gallagher of Chez TJ in California during a media dinner at The Cliff, a restaurant in The Singapore Resort & Spa Sentosa.

The Cliff restaurant

The Cliff restaurant

Chef Gallagher was in Singapore as one of the invited chefs under The Cliff’s All-Star Culinary Line Up special whereby The Cliff will present a Michelin-starred chef each month.

Chef Jarad Gallagher at The Cliff

Chef Jarad Gallagher at The Cliff

In May, Chef Pascal Aussignac from Club Gascon in London was the featured chef. Chef Gallagher was the featured chef in June and in July, Chef Saul Bolton from Saul in New York City will be presenting his menu at The Cliff from 9 to 13 July.

More details are available via the official website. 

Chef Gallagher is a Seattle native and second-generation chef who began cooking at the age of five alongside his father. He became an Executive Chef at the young age of 21. With his strong passion for French cooking and years of experience leading Michelin-starred restaurants, Chef Gallagher helped Chez TJ maintained their Michelin Star for eight consecutive years. His menu at The Cliff highlighted some of his signature dishes inspired by the sea, with a good mix of traditional French hearty meats.

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Here are the items I tried, over a 6-course dinner presented by Chef Jarad Gallagher:

Caviar & Beginet Canapés

Caviar & Beginet Canapés

Sashimi of Yellowtail, Seaweed, Yuzu, Radish

Sashimi of Yellowtail, Seaweed, Yuzu, Radish

Sweet Corn

Sweet Corn “Pot of Earth”, Shrimp, Mozzarella, Chili

Spanish Octopus, Forbidden Rice Fennel, Cilantro

Spanish Octopus, Forbidden Rice Fennel, Cilantro

Close-up of the octopus. This is one of Chef Gallagher's proudest creation. The octopus is cooked to perfection such that it is soft and tender in texture.

Close-up of the octopus. This is one of Chef Gallagher’s proudest creation. The octopus is cooked to perfection such that it is soft and tender in texture.

Duet of Asparagus, Beef Tandon and Pickled Quail Egg

Duet of Asparagus, Beef Tandon and Pickled Quail Egg

Beautiful asparagus with a quail egg in the middle.

Beautiful asparagus with a quail egg in the middle.

This looks like Chinese fish maw, but it is actually beef tandon which takes a whole day and a skillful chef to prepare. It was still crackling softly when served.

This looks like Chinese fish maw, but it is actually beef tandon which takes a whole day and a skillful chef to prepare. It was still crackling softly when served.

Pour the asparagus soup onto the asparagus to enjoy the duet.

Pour the asparagus soup onto the asparagus to enjoy the duet.

Rack of Lamb, Chicory Crust, Root Vegetables, Fava, Truffle

Rack of Lamb, Chicory Crust, Root Vegetables, Fava, Truffle

Close-up of the beautifully cooked lamb

Close-up of the beautifully cooked lamb

Passion Fruit Souffle, Milk Chocolate, Basil, Soil

Passion Fruit Souffle, Milk Chocolate, Basil, Soil

Love the super fluffy souffle

Love the super fluffy souffle

You know what?

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As I am uploading and blogging about the dinner, memories of the wonderful culinary experience and the tease on the tastebuds are coming back to me. Particularly memorable was the super soft and tender octopus which introduced a new texture for octopus to me.

You may have missed Chef Gallagher’s creations for The Cliff in June, but fret not, there is another Michelin-starred chef coming to The Cliff this month.

From 9 to 13 July, Chef Saul Bolton of Saul, New York City will be presenting his menu. Saul has held a Michelin Star rating for eight consecutive years and is listed by the Zagat’s guide as one of the top restaurants in New York City. The brains and heart behind the highly raved restaurant, Chef Bolton believes strongly in supporting (and using) local produce and ensuring that everything from sausages to ice cream are made in-house. His simple yet stunning approach to new-American cuisine kept the crowds and awards coming. Chef Bolton’s decadent dishes at The Cliff will feature unexpected ingredients juxtaposed to create surprising dishes for a refreshing menu.

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For details, menus and reservations, please visit the official website.

About The Author

alvinology

Alvin is a marketer by day and blogger by night. He is a 100% geek who spends too much time surfing the web.

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