Savour Women-Led Culinary Collaborations at The Robertson House for International Women’s Day

The Robertson House recently announced its celebration of International Women’s Day on 8 March with a showcase of women-led culinary collaborations. From 7 to 21 March, the hotel’s all-day dining restaurant, Entrepôt, along with its speakeasy bar, Chandu, will offer limited-time menus, paying tribute to the culinary expertise and inspiring narratives of women in the industry.

Lemuel Chocolate and Chandu Collaboration

Chandu, the hidden gem speakeasy bar at The Robertson House, collaborates with Singapore’s bean-to-bar chocolate maker, Lemuel Chocolate, to offer an exclusive chocolate and cocktail pairing experience. This collaboration, driven by a commitment to champion local businesses, features four unique chocolate flavors paired with an expertly crafted cocktail.

The partnership introduces a captivating libation combining a house rum blend, Lemuel cacao husk, zesty lemon, golden raisins, and the richness of hazelnut, elegantly finished with clarified coconut cream. Guests are invited to suggest a name for this cocktail through Chandu’s Instagram and Facebook pages:

The four chocolate flavours include Hazelnut Praline Dark Ganache Bonbon, 70% Dark Chocolate from Thailand (Chantaburi), 70% Dark Chocolate from Uganda (Semuliki Forest), and 70% Dark Chocolate from Ghana (Abocfa).

Each chocolate and cocktail pairing at Chandu is priced at S$26.

Entrepôt International Women’s Day Collaboration

Entrepôt, the culinary jewel of The Robertson House, will be presenting a menu curated by two female culinary stars, Chef Genevieve Lee and Chef Sherine Lim. Chef Genevieve, a Singapore MasterChef runner-up, brings her extensive international experience and innovative flair to each dish. Meanwhile, Chef Sherine, the driving force behind Entrepôt’s kitchen, showcases her resilience and creativity, embodying the spirit of women in the F&B industry.

Together, these chefs have crafted a menu featuring four unique dishes each, celebrating their shared passion and commitment to culinary excellence. Dishes include Chef Sherine’s Foie Gras Parfait Tart and Asian Dover Sole Meuniere, as well as Chef Genevieve’s “Bo La Lot” Beef and Sake Blues.

The menu will be available for à la carte ordering at Entrepôt for dinner on weekdays and lunch and dinner on weekends from 7 to 21 March, with prices ranging from $16 to $52.