TungLok Group starts off 2023 with a Four-Hands Modern Japanese Dinner, taking place from 10 to 12 January.
The dinner will be held at QĪN Restaurant and Bar, where hosting chef, Executive Chef James Tay, and the Group’s Executive Chef of Japanese Cuisine, Cash Fong, will present an eight-course collaborative menu.
This is the penultimate chapter of TungLok’s four-part Four-Hands Modern Gastronomy Dinner series, which launched in November 2022.
Modern Japanese presented by Chef Cash and Chef James (10-12 January 2023)
As the first Four-Hands special of 2023, Chef Cash and Chef James are set to kick-start a year of gastronomic adventure with an impressive menu of Modern Japanese delicacies, inspired by seasonal produce and the art of Japanese cuisine.
Armed with over 20 years of culinary experience in Japanese restaurants, Chef Cash expertly blends Japanese cuisine’s delicate complexity with Chef James’ repertoire of innovative culinary techniques in this Four-Hands menu.
The first of eight courses, the Hamachi Mosaic is an edible masterpiece. Composed of hamachi and nori, the roll is served in a hamachi bone dashi broth imbued with fragrant shiso oil and garnished with sustainably farmed caviar from local premium caviar retailer, Kairos Caviar. The crisp freshness of the bubbly Delamotte Blanc de Blancs 2014 pairs perfectly with this elegant creation.
Kinki impresses with its refined simplicity. The star of the dish is the channel rockfish, which is in season this winter. Savour the fish at its peak, boasting an unparalleled flavour and sweetness that is enhanced on the grill. The dish is completed with a zesty yuzu miso sauce to cut through the richness of the smoky fish. Paired with the Elena Walch Beyond The Clouds 2019, this award-winning white wine complements the buttery Kinki with its fruity and floral notes.
Modern Asian presented by Chef Nixon and Chef James (14-16 February 2023)
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.
Price and Reservation
Each dinner will be priced at $180++ per person starting from 6:30 PM, with free-flow sparkling and still water, freshly brewed coffee and tea included.
You can opt to elevate your dining experience with a specially selected alcohol pairing menu. For an additional $100++ per person, you will enjoy wines and sakes like the Elena Walch Beyond The Clouds 2019 and Imanishiki Nenrin Junmai Daiginjo, handpicked in partnership with local distributors.
Make reservations for multiple dinner sessions so you can enjoy greater savings:
- 10% off on 2nd booking
- 15% off on 3rd booking
- 20% off on 4th booking and thereafter
Please contact QĪN Restaurant and Bar (The Clan Hotel, Level 4 & 5, 10 Cross Street, Singapore 048417) at 6980 3535 or 9459 2388 (WhatsApp). Reservations must be made at least 3 working days in advance. A non-refundable deposit of $50 per person will be required to confirm the booking.