Singapore

[Review] Degustation Menu at Grissini at Grand Copthorne Waterfront Hotel by new Head Chef Kenny Huang


Italian specialty restaurant, Grissini at Grand Copthorne Watefront Lodge has not too long ago appointed a brand new head chef and revamped their menu, dialling up a notch on high quality eating, in comparison with the beforehand extra informal eating presentation.

At simply 33 years of age, Chef Kenny Huang is younger, suave and keen about his craft. Having honed his abilities in Italy, he seeks to current a recent new menu that includes genuine Italian cooking methods and recent produce, with a Japanese contact.

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Chef Kenny began his culinary journey by serving to out within the kitchen of his father’s restaurant. In 2013, he moved to Turin, the capital of Piedmont in northern Italy and spent two years there immersing within the tradition and delicacies. After having honed his abilities in varied F&B institutions, together with a Michelin-starred restaurant, he returned to South East Asia to work in a five-star resort in Singapore earlier than becoming a member of Grand Copthorne Waterfront Lodge. He’s the primary non-Italian chef to move Grissini for the reason that Italian restaurant opened its doorways in 2016.

[Review] Degustation Menu at Grissini at Grand Copthorne Waterfront Hotel by new Head Chef Kenny Huang - Alvinology
Chef Kenny Huang, Head Chef of Grissini

We had been invited for a tasting of Chef Kenny’s degustation menu with wine pairing and beneath had been the gadgets we sampled. The degustation menu is priced at S$128 per pax and consists of 9 programs, with a alternative of facet between sea bass or beef.

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To enrich the revamped menu, the restaurant sommelier, Uzair Yaacob, who’s licensed by the Courtroom of Grasp Sommelier Worldwide, European Chapter, got here up with a listing of high quality wines to pair with Chef Kenny’s beautiful dishes for the perfect eating expertise.

[Review] Degustation Menu at Grissini at Grand Copthorne Waterfront Hotel by new Head Chef Kenny Huang - Alvinology
Amuse Bouche – prosciutto con tartufo e mascarpone | roselle pomodorino
[Review] Degustation Menu at Grissini at Grand Copthorne Waterfront Hotel by new Head Chef Kenny Huang - Alvinology
Gambero Di Mazara – Italian purple prawn | inexperienced pea | caviar | Squid ink cracker, paired with Ruinart Blanc de Blanc Reims Champagne France NV
[Review] Degustation Menu at Grissini at Grand Copthorne Waterfront Hotel by new Head Chef Kenny Huang - Alvinology
Toasting with the paired champagne
[Review] Degustation Menu at Grissini at Grand Copthorne Waterfront Hotel by new Head Chef Kenny Huang - Alvinology
Il Polpo – grilled octopus | tomato marmalade | squid ink | potato mousse | ligurian basil
[Review] Degustation Menu at Grissini at Grand Copthorne Waterfront Hotel by new Head Chef Kenny Huang - Alvinology
Risotto Con Fegato Grasso (S$42) – capon consomme | white truffle oil | foie gras | acquerello risotto | candy onion confit | 24k gold leaf, paired with Marchesi di Barolo Roero DOCG Piedmont Italy RV
[Review] Degustation Menu at Grissini at Grand Copthorne Waterfront Hotel by new Head Chef Kenny Huang - Alvinology
Tortelli di Zucca – handmade tortelli | butternut squash | parmesan fondue | sage, with Marques de Caceres Gran Reserva DOC Rioja Spain RV
[Review] Degustation Menu at Grissini at Grand Copthorne Waterfront Hotel by new Head Chef Kenny Huang - Alvinology
Yuzu Sorbetto – yuzu sorbet | champagne konnyaku | lemon confit
[Review] Degustation Menu at Grissini at Grand Copthorne Waterfront Hotel by new Head Chef Kenny Huang - Alvinology
Branzino – European sea bass | wild mushroom | spinach | thyme jus, with Farina Amarone Classico della Valpolicella DOCG Veneto Italy RV
[Review] Degustation Menu at Grissini at Grand Copthorne Waterfront Hotel by new Head Chef Kenny Huang - Alvinology
A4 Wagyu – a4 wagyu beef | purple artichoke | celeriac puree | veal bone marrow jus, with Farina Amarone Classico della Valpolicella DOCG Veneto Italy RV
[Review] Degustation Menu at Grissini at Grand Copthorne Waterfront Hotel by new Head Chef Kenny Huang - Alvinology
Fragole All’aceto Balsamico – strawberries | aged balsamic | lavender gelato | crumble, with Huber Riesling Eiswein Traisental Austria 2018
[Review] Degustation Menu at Grissini at Grand Copthorne Waterfront Hotel by new Head Chef Kenny Huang - Alvinology
Petit 4

In comparison with the normal Italian fares beforehand served at Grissini, Chef Kenny’s tackle Italian delicacies has a extra fashionable really feel and likewise options Japanese ingredient like wagyu beef.

The degustation menu is an effective sampler of what to anticipate from the revamped menu and it’s actually up to date and refined. I significantly loved the 2 appertisers, the purple prawn and the octopus dishes which featured an assortment of flavours via meticulous particulars on every of the composite ingredient that goes in. The octopus is ready with low temperature cooking for 2 hours and charcoal grilled to a crisp texture whereas sustaining the tenderness of the flesh.

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As a substitute of a hearty pasta portion, the bite-size handmade tortellini was simply sufficient to whet your urge for food, leaving you wanting for extra, as a part of the degustation menu.

For one thing match for royalty, it’s a must to attempt the foie gras risotto. Chef Kenny mastered the artwork of cooking risotto whereas working in a Michelin-starred restaurant and this dish is his interpretation of a dish he can be proud to serve to royal friends. with the nice and cozy golden color of the dish, topped with a 24k gold leaf.

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For the principle, I really like the wagu beef, and would extremely suggest it should you take beef.

As a candy gesture to wrap up a satisfying meal, the Petit 4 is available in a bit of field so you possibly can take them house to take pleasure in if you’re too full for the evening.

All in all, the eating expertise was very pleasurable. The sommelier was heat and chatty, enhancing the flavours of the dishes together with his wine suggestions. Chef Kenny got here out to say hello and he exudes a pleasant, earnest appeal when he shared on the inspirations behind his creations.

In case you are on the lookout for a recent Italian high quality eating institution to pamper your self or your love ones, do attempt the brand new degustation menu by Chef Kenny at Grissini.

Opening Hours:
Lunch: 12pm to 2.30pm (final order at 2pm)
Dinner: 6pm to 10pm (final order at 9.30pm)
Location: Foyer Stage, Grand Copthorne Waterfront Lodge
Costs are topic to 10% service cost and seven% GST.

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For reservations, name +65 8168 1539 or e mail [email protected]



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