This exclusive three-day collaboration between The Masses and Chateau Dionne from Kuala Lumpur will take place from 27 to 29 June and will introduce local flavours through French techniques.
Exclusive Three-Day Event
Held at The Masses, located at Arcade @ The Capitol Kempinski, Chef Dylan Ong, who’s known for his Franco-Asian flair, will pair up with Chef Andy Choy of Chateau Dionne, a prominent figure in the Kuala Lumpur French fine dining scene.
The tasting menu features 10 all-new dishes, priced at $78.90++ per diner (minimum 2 diners). It’s available for lunch and dinner during the three days (dinner only on 27 June), and diners can also opt for an optional wine pairing curated specially for the meal at $48++ per diner.
Local Favourites Meet French Elegance
The meal opens with a tartlet, showcasing the flavours of Assam Laksa through elements like an assam relish, rojak flower and a dusting of belacan flower. Their rendition of an Orh Luak follows this: the street snack now takes the form of an Oyster Beignet.
The Ngoh Hiang is reimagined with foie gras added. It’s wrapped in a familiar bean curd skin and deep-fried to crisp perfection. It’s served alongside a Lingham chilli aioli instead of the usual plum sauce.
One of the highlights of this collaboration was the Lap Mei Fan, which many of us know, usually comes in the form of claypot rice. However, it is now presented in the form of brioche, glazed with pork lard and kicap manis topped with mushroom crumble. It’s an umami-packed snack, and we couldn’t get enough of the butter that’s served together with it.
The meal continues with renditions of Yu Sheng and an homage to pig’s stomach soup in the form of a White Pepper Veloute.
Rojak, a dish often used to describe Singapore and Malaysia’s diversity, is served hot and cold. We found the cold version familiar, while adding a fried egg in the hot version presented a new side to the dish.
The Hei Mee, also known as Prawn Mee, undergoes a dramatic visual transformation. Instead of the usual yellow noodles, Chef Dylan and Chef Andy’s rendition features finely julienned ribbons of squid with a deep, rich, and flavourful prawn head stock served alongside a Melba toast.
Forget about who does Chicken Rice best because their rendition of the classic dish is bound to impress. The dish features salt-baked chicken infused with angelica root and truffle sits atop a bed of claypot rice steeped in garlic, galangal, panadan and chicken fat. The result is a fragrant mouthful paired with the most tender chicken slices.
The experience ends with Cendol, which features familiar elements like pandan and gula melaka, presented in a different but equally delicious manner.
The Masses x Chateau Dionne Collaboration
Here are the dates & seatings available for this exclusive collaboration:
- 27 June, Friday (5:30pm to 9:30pm)
- 28 June, Saturday (11:30am to 3:00pm, 5:30pm to 9:30pm)
- 29 June, Sunday (11:30am to 3:00pm, 5:30pm to 9:30pm)
Reservations are available by telephone at 6518 4988, email via reservations@themasses.sg or this link.
*This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.
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