Sake Caviar 7 Course Dinner
***PRE PAYMENT IS REQUIRED***
I am happy to invite you to a one night only Sake Caviar 7 Course Dinner specially curated by Sake Meister, Ayumi Fujishiro and Singapore's two top chefs Eugenia Ong and Karl Dobler from Protected content
Be prepared to get taken on a gastronomic journey that will bring you from Europe to Asia, washed down with a meticulously handpicked selection of the finest Sake.
Tatare of Salmon Trout with Lemon-wasabi Mayonnaise
Mentaiko Potato Croquette
Chilled Egg Tofu with Pitan & Tobiko
Junmai Ginjo Kagano Tsuki Mangetsu (Kaetsu, Ishikawa Prefecture)
Russian Premium Osetra Caviar in Krustader, Egg, Caviar, Creme Fraiche
Truffle-chive Egg Mayonnaise in Krustader with Tobiko OR
Russian Premium Osetra Caviar (30g) with Buckwheat Blinis & Condiments (Additional $ Protected content for more caviar!)
Tokubetsu Junmai Mizutoriki Yamadanishiki (Kakuboshi Brewery, Miyagi Prefecture)
Purple Sweet Potato Shochu (Tsutsumi Brewery, Kumamoto Prefecture)
Seared Tuna on Daikon with Avocado-cucumber & Chive Dressing
Tamago & Seared Foie Gras Sushi
Junmai Ginjo Takarayama Koshihikari (Takarayama, Niigata Prefecture)
**Cold & Hot
Baked Chilli Crab Pot Pie with Fried Mantou
Junmai Dai Ginjo Yusura Muroka Nama Nama (Sudo Honke, Ibaraki Prefecture)
Chanterelle & Shitake Mushroom Tart with Free Range Hen's Egg, Crispy Serrano, Truffle Hollandaise
Flametree Shiraz Protected content
Char-grilled US Prime Omaha Ribeye
Junmai Dai Ginjo Satono Homare Muroka Nama Nama (Sudo Honke, Ibaraki Prefecture)
Kaya Souffle with Young Coconut Ice Cream
Kurahachi Plum Wine (Tsutsumi Shuzo, Kumamoto Prefecture)
Registration on this site may not be an accurate reflection of the actual turn out.
Please only RSVP if you are sure to make it.
***PLEASE MAKE A PRE PAYMENT OF SGD198 to Protected content & MESSAGE ME A PAYMENT SCREENSHOT & I'LL CONFIRM YOUR SEAT***
About Sake Meister, Lecturer : Ayumi Fujishiro
Ayumi Fujishiro enjoyed one of her greatest achievements as the world’s youngest Sake Service Institute Official Lecturer in Protected content she was 28. She spent three years as an International Kikisake- shi (Sake Sommelier), before pursuing her passion in sake to become a Sake Service Institute Official Lecturer, a league above the International Kikisake- shi.
Karl Dobler, Chef de Cuisine (Executive Chef)
Austrian-born chef Karl Dobler first started dabbling in the kitchen at the tender age of 8. When he turned 15, he began a three-year apprenticeship in Salzburg before heading to the kitchens of a renowned luxury hotel in Ticino, Switzerland, where he spent 7 years fine-tuning his approach to the various intricacies of fine European cuisine before jetting off across the globe to Sydney, Australia.
In Sydney, Karl spent 14 years in famous establishments such as Orso and Claudine. It was in Sydney that he developed a new-found respect and interest in seafood, especially in fish. As Karl explains, “The challenge in cooking fish lies in knowing what cooking methods are best for a particular fish. Fish is a very delicate product that can easily be destroyed by a few seconds of under- or over-cooking.”
With 26 years of culinary experience under his belt, he made his way to Singapore to start the Salut group of restaurants and have helped to put the Salut brand on the regional gourmet map in less than 10 years. He ran Salut Private Dining for 5 years before starting Table at 7 with Eugenia.
Eugenia Ong , Chef de Cuisine (Executive Chef)
Indonesian-born Eugenia has made her career in the local food and beverage industry for the past 30 years. Her culinary skills and discerning tastes were instilled in her at the tender age of 10 by her mother. Eugenia first began managing her family-owned Jawa Timur Indonesian restaurant before venturing into private catering, then setting up Singapore’s first satay restaurant, Pasar Satay, and, finally, Protected content
Her years in private catering have seen her cook for some of Singapore’s most famous names and has helped to change the image of Indonesian food. Eugenia says, “Many people do not realise that, with 6,000 populated islands, Indonesia has one of the most diverse and subtle cuisines in the world.” She travels frequently in Indonesia to discover new recipes, explaining that “by introducing a blend of imported products and high-quality local produce, Indonesian cuisine can be as intricate and fine as the best European cuisine.”
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