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Dolce Vita Lunch by Two Michelin-starred Chefs Karl and Rudolf Obauer at Mandarin Oriental, Singapore

Dolce Vita Lunch by Two Michelin-starred Chefs Karl and Rudolf Obauer at Mandarin Oriental, Singapore

Held in conjunction with the annual Gusto Italiano promotion, guest Chefs Karl and Rudolf Obauer showcased a spectacular menu of the finest cuisine at Dolce Vita in Mandarin Oriental, Singapore, from 30 October to 2 November 2014.

With the eclectic philosophy of incorporating modern elements and traditional styles of cooking with local seasonal ingredients, the Obauer brothers have established themselves as some of the greatest chefs in Austria. Their restaurant and hotel in Werfen, Austria, has been lauded by culinary critics, including the prestigious two Michelin stars for twelve years, and the duo was also named Chefs of the Decade by Gault Millau Austria.

Culinary masterpieces on the menu include the chefs’ appetising Raw Alpine Salmon, served with grapefruit marmalade, horseradish and zucchini, and the savoury Lake Char Lasagna, topped with basil, rosemary and an aromatic Gruner Veltliner sauce. Other signature highlights also include the flavourful Saddle of Lamb, paired with a delectable combination of sour cream radish, parsley paste and sweet potato, the Veal Knuckle Ragout, accompanied with a tantalising semolina dumpling, as well as the enticing Filet of Beef, cooked to tender perfection alongside nuts, raisins, cabbage, brown bread and drizzled with a touch of malt beer sauce.

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I had the opportunity to savour a preview tasting earlier in the week:

Amuse Bouche: chickpea purée in the spoon, veal tartare, a shot glass of zucchini yoghurt, a little cube of Parmesan topped with QimiQ jelly and a thin slice of lamb sausage

Amuse Bouche: chickpea purée in the spoon, veal tartare, a shot glass of zucchini yoghurt, a cube of Parmesan topped with QimiQ jelly and a thin slice of lamb sausage

Course 1: Cauliflower Jelly - Smoked beef from Salzburg, eggplant ragout, goose liver, alpine herbs

Course 1: Cauliflower Jelly – Smoked beef from Salzburg, eggplant ragout, goose liver, alpine herbs

The cauliflower jelly is what's resting under the smoked beef. First time I am tasting it and it's chewy like japanese konnyaku jelly with bits of cauliflower texture

The cauliflower jelly is what’s resting under the smoked beef. First time I am tasting it and it’s chewy like japanese konnyaku jelly with bits of cauliflower texture

Course 2:  Lake Char Lasagna - Basil, rosemary, Grüner Veltliner sauce

Course 2: Lake Char Lasagna – Basil, rosemary, Grüner Veltliner sauce

A fine dining twist to the common lasagna. There is lots of layered flavours which you will bite into.

A fine dining twist to the common lasagna. There is lots of layered flavours which you will bite into.

Course 3: Celery-saffron soup with steamed pike

Course 3: Celery-saffron soup with steamed pike

There is a whole slab of pike hidden in the soup

There is a whole slab of pike hidden in the soup

Course 5: Saddle of Lamb - Sour cream radish, parsley paste, sweet potato

Course 5: Saddle of Lamb – Sour cream radish, parsley paste, sweet potato

The side which came with the lamb

The side which came with the lamb

Chefs at work

Chefs at work

I missed the dessert as I have to run for another meeting. You can read about it on Keropokman’s blog. 

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This is my first induction into Austrian cuisine and I got to try one of the very best. I love the emphasis on fresh ingredient, keeping it simple like the steamed pike and saddle of lamb, but enhancing the flavours with seasonings and sides. The cauliflower jelly was a culinary adventure for me, trying it for the first time.

Available from 30 October to 2 November 2014, a four-course lunch is priced at SGD 88 per person, five-course lunch at SGD 128 per person, whereas a five-course dinner is priced at SGD 128 per person, and seven-course dinner at SGD 188 per person on 31 October to 2 November. For reservations, please email mosin-dining@mohg.com or call +65 6885 3500. All prices quoted are subject to 10% service charge and 7% government taxes. Today is the last day and if you call now, you may still make it for dinner reservation! 

About Dolce Vita

Dolce Vita is located on level 5, Mandarin Oriental, Singapore, 5 Raffles Avenue, Marina Square. It presents the best of the Italian cuisine, specially created with freshest seasonal produce and finest ingredients. Diners can enjoy the spectacle of the chefs at works with the large open kitchen; there is also a wine chiller featuring over a hundred labels for wine connoisseurs.

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Opening hours:

Weekdays Lunch: 12 – 2.30pm
Weekend Brunch: 12 – 3pm
Daily Dinner: 6.30 – 10.30pm

Visit Destination MO, the online version of Mandarin Oriental Hotel Group’s bespoke publication, MO. News on the hotels under the Group, the best dining experiences, spa treatments, travel retreats and interviews with the Group’s celebrity fans will be featured in MO. Further information is also available via their Social Media channels.

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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