Masterchef Singapore Season 2 winner Derek Cheong, who has accumulated extensive experience from various stints at establishments like Michelin-starred Restaurant Zen and Restaurant Labyrinth, is partnering with Makan@JEN to showcase specially curated set menus for a limited time from now till 11 Sept 2022.
The menus will showcase some of Chef Derek’s best-loved signatures at Twelve Flavours, his own private dining concept.
Various Set Menus
A Three Course Set Lunch ($58/ person) and Five Course Set Dinner ($88/ person) are offered on weekdays (Wednesdays and Thursdays); while a Four Course Set Lunch ($88/ person) and Six Course Set Dinner ($138/ person) are served over the weekends (Fridays to Sundays). A vegetarian alternative is also available for all menus.
If you wish to view the full menu, you can head over to https://bit.ly/tfxmakan
What You Can Expect From Chef Derek Cheong
Topped with charcoal-grilled crab and briny salmon roe, Chef Derek’s rendition of Chawanmushi is laced with a rich yuzu ponzu ankake made with 2 different types of soy sauce and finished with a few drops of wasabi oil. You can expect a silk steamed egg texture that simply breaks down in your mouth with no additional effort.
If you’re going for the dinner menu, you’ll be introduced to the Hokkaido Scallop starter. The plump Hokkaido scallop is seared only on one side, seasoned with a touch of citrus, lime zest, and scallop roe bottarga. The scallop dish is served together with a robust and flavourful ragout made with ramson – a seasonal spring allium with a light garlicky taste, as well as a trinity of grilled asparagus, fava beans, and charred kalian.
For the main course, indulge in the Iberico Pork, a 5 to 6-hour slow-cooked pork jowl glazed in a concoction of ssamjang and saikyo miso paired with a tangy apple purée; slow-cooked wok hei cabbage; and an immaculate jus rendered from reducing a stock of roasted pork meat and bones. This popular signature has been retired from the menus at Twelve Flavours but is back on the menu exclusively for Makan@JEN diners.
The Black Cod is served with a luscious beurre blanc sauce made from razor clam stock and fortified with rich saikyo miso and sake lees. Finished off with a drizzle of spring onion oil, steamed razor clams, and white asparagus. You may also wish to crown the fish course with fresh N25 caviar for a supplement of $30.
For desserts, we have Apple, a zingy apple, and shiso sorbet paired with grassy and eucalyptus notes of a pine and green tea aspic. The kiwi and lime compote goes together with the aromatic shiso oil for a refreshing experience.
Ending the meal on a sweet and high note, Chef Derek’s rendition of the Tokyo Banana is an ensemble comprising of roasted banana ice cream with Guanaja 70% dark chocolate cremeux, peanut butter ganache, a peanut sponge, and a drizzle of coffee caramel.
During the weekends, diners will be treated to additional Amuse Bouche and Petite Fours on both lunch and dinner menus.
One can also opt for the wine-pairing menu curated by Head Sommelier Britt Ng, where you’ll get to sample natural wines, produced using natural fertilisers, without additives or preservatives, as well as a classic sweet wine for dinner.
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