Hosted at QĪN Restaurant and Bar by its Executive Chef James Tay, the TungLok Group’s first-ever Four-Hands Modern Gastronomy Dinner series will take place over four months, from November 2022 through February 2023.
Each month, for three days only, Chef James will collaborate with one of the other four executive chefs to present a jointly curated special themed dinner menu. To enhance this gastronomic experience, TungLok Group will be working closely with key food and wine partners to source for premium and seasonal ingredients, as well as excellent wines, champagnes and sakes.
The Four-Hands Modern Gastronomy Dinner series will feature a team of TungLok Group’s top chefs who each helm various established brands. The line-up includes the following:
Each dinner will present an 8-course menu that melds Chef James’ modern culinary style with the respective guest chef’s signature style, featuring ALL-NEW creations exclusively created and planned for this unique, inaugural Four-Hands series.
The series kicks off with a theme close to the hearts of diners in Singapore – SEAFOOD. Brimming with the finest gems of the sea, this collaborative menu showcases Chef David’s expertise in intensifying the natural flavours of fresh seafood, accentuated by Chef James’ refined modern culinary technique.
Highlights of this menu include Prawn, a deconstruction of a local favourite, seafood laksa. The dish features the juicy tail and crisp-fried head of a wild-caught Carabinero prawn, a premium Spanish prawn prized for its large size and ruby red colour. Savoury laksa dressing and coconut powder complement the prawn’s natural sweetness.
The indulgence continues with delicacies like the WA Lobster. This lavish recreation of the current ‘Pao Fan’ (Poached Rice) craze spotlights the exquisite Western Australian lobster. The centrepiece of the dish is a fragrant Niigata rice ball, cooked in an umami-rich Western Australian lobster broth and filled with okra, corn, and cabbage. The rice ball is served in the flavourful broth, alongside succulent lobster meat, pearl barley, corn, and crunchy black wild rice.
A master of authentic Chinese and a pioneer in Modern Chinese cuisine, Chef Ken brings to the dinner his mastery of Chinese fare honed and perfected through his two decades of continuous research and development. Paired with Chef James’ modern culinary flair, their collaborative menu presents elevated dishes that embody the distinctively rich essence of Chinese cuisine.
Presenting their first special showcase of the new year, Chef Cash and Chef James are set to kick-start a year of gastronomic adventure with an impressive menu of Modern Japanese delicacies. Chef Cash brings to the table more than 20 years of culinary experience in Japanese restaurants.
The Four-Hands Special will see him intricately blending Japanese cuisine’s delicate complexity with Chef James’ repertoire of innovative culinary techniques.
The Grand Finale of the Four-Hands series will impress with an exceptionally interesting Modern Asian feast curated by Chef Nixon in collaboration with Chef James. Both trained in the modern European culinary style, their Four-Hands menu explores the realm of flavours under the wide umbrella of “Modern Asian”, presenting novel, yet familiar dishes inspired by local and regional cuisine.
Each dinner will be priced at $180++ per person. You can opt to elevate your dining experience with a specially selected alcohol pairing menu for an additional $100++ per person. Sparkling and still water, freshly brewed coffee and tea will be served free flow.
Guests who make reservations for multiple dinner sessions can enjoy greater savings.
Please contact QĪN Restaurant and Bar at 6980 3535 or 9459 2388 (WhatsApp). Reservations must be made at least 3 working days in advance. A non-refundable deposit of $100 per person will be required to confirm the booking.
QĪN Restaurant and Bar, The Clan Hotel, Level 4, 10 Cross Street, Singapore 048417
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