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Have A Taste Of Spring With Mitzo’s Seasonal Menu

Mitzo Restaurant & Bar welcomes spring with seasonal set menus paired with artisanal cocktails

By Nicole-Marie Ng

 

From Apr 1 to Jun 30, celebrate Spring at modern Cantonese restaurant Mitzo.

Helmed by Chef Nicky Ng, who was once the Chef de Cuisine of Michelin-starred dining establishment Hakkasan in New York City, Mitzo aims to elevate Chinese food to the standards of European fine dining.

For this season, Chef Ng has introduced two 6-course Ode to Spring set menus. They feature a scrumptious array of dishes that incorporate edible flowers to captures the essence and beauty of spring.

 

Zucchini flower tempura stuffed with wasabi shrimps paste

Crispy Zucchini Flower Tempura stuffed with wasabi shrimp.

Ode to Spring I

Priced at $78++ per person or $108++ per person with two cocktails pairings, the Ode to Spring I menu begins with a Floral Dim Sum Platter of jasmine xiao long bao, butterfly pea shrimp dumpling and baby abalone and pork dumpling topped with ginger flower bulb.

The delicate creations are almost too pretty to eat and have an aroma of the various flowers used to elevate the dish. The most interesting dish was the jasmine xiao long bao served in a teapot filled with jasmine tea. The floral notes of the jasmine are infused into the xiao long bao’s juices creating an exciting array of flavours on the tongue.

 

Poached fine noodles with crab meat in superior saffron sauce

Poached Fine Noodles with Crab Meat, the highlight of the Ode to Spring II menu.

Ode to Spring II

For a more luxurious indulgence, try the Ode to Spring II menu (S$98++ per person/ S$128++ per person inclusive of two cocktails pairing). The premium menu offers more seafood and meat dishes like the Poached Fine Noodles with Crab Meat in a silky saffron sauce. The soft noodles slide down your throat and I was also impressed by the generous helping of sweet crab meat in the dish.

Don’t miss the meats

While not a part of the spring menu, you must order Mitzo’s Signature Roasted Duck with Truffle Sauce and Roasted Char Siew when you visit. The roasted duck had perfectly crispy skin and the truffle sauce adds a decadent aroma to the dish while keeping the duck meat moist. The char siew was coated in a caramelised layer of sugar, providing a subtle crunch before you sink your teeth into the charred fatty slices of meat.

Mitzo. Level 4, Grand Park Orchard, 270 Orchard Road, Singapore 238857. Tel: 6603 8855.

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