For a limited period only, Chef Christopher Millar has come up with a Kokumi Constellation 8-course menu, focusing mainly on ingredients from Kyoto and Hokkaido.
I always respect chefs who believe in using sustainable ingredients and Chef Millar is one of them. Staying true to his progressive Australian cooking style and using the finest Japanese Ingredients, he has interpreted these flavors through the “sixth taste” kokumi which refer to mouthfulness or heartiness.
Art in the food is definitely the sort of concept that makes for an interesting feast for the eyes and belly.
3 amuse bouches later, the first course was a clear fish consommé with fading dashi capsule.
The presentation was definitely Instagram/snapchat-worthy. The broth was light yet flavorful. A perfect way to prep the palette for what was to come.
Perfectly light and topped with fresh Hokkaido oyster and uni, this crafted chawanmushi-like custard earned all our approvals.
The mini foie gras burger arrived next. Nestled in between the brioche bun is a medallion of beautifully cooked foie gras. Now, I’m not a foie gras eater so I graciously passed my portion to one of my foie gras-loving aficionado dining companion. All I can say is I could eat ten of the brioche buns.
Mention sardine and likely, you’ll receive lukewarm reaction. Not this sardine. Truth be told, I wasn’t too “excited” about this dish before it arrived at the table. All was changed when I took the first bite. The fish was flavored perfectly and whatever fishiness that usually comes with was not present at all.
It was dead silent at the table. All of us were having a moment with this dish. A long one. The freshness of the melt-in-your-mouth meat was the main thing that stood out, while the rest of the ingredients added a perfect harmony to this dish.
A dessert of iced cold sorbet with vibrant medley of fruits, flower and berries rounded things off perfectly. Served in an iced shot glass (yes, shot glass made of ice), the intuitive presentation illustrated the artful thought that when into this dessert by pastry chef, Jasmine.
Rather than over power with a cacophony of pungent tastes, it was the freshness and quality of the ingredients that earned this 8-course dinner its stripes.
The Kokumi Constellation menu is available from now till 15 September 2016.
*This is a collaborated post in partnership with Stellar @ 1-Altitude.
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