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Food Review: Experience the “sixth flavor” at Stellar at 1-Altitude

 
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.

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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.

Breathtaking view from 1-Altitude rooftop.

Breathtaking view from 1-Altitude rooftop.

 

Art in the food is definitely the sort of concept that makes for an interesting feast for the eyes and belly.

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One of the 3 amuse bouches.

3 amuse bouches later, the first course was a clear fish consommé with fading dashi capsule.

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TEA CEREMONY – clear fish consommé | herbal “tea bag”| fading dashi capsule

Look what I found at the bottom of the glass. :-D

Look what I found at the bottom of the glass – gold flakes! 😀

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.

RAW – Hamachi / shoyu jelly | edible fish net | edible flowers.

RAW – Hamachi / shoyu jelly | edible fish net | edible flowers

STEAMED – Hokkaido oyster custard | uni | nasturtium

Perfectly light and topped with fresh Hokkaido oyster and uni, this crafted chawanmushi-like custard earned all our approvals.

PANFRIED – Foie Gras | Japanese eggplant | “mochi” brioche.

PAN FRIED – Foie Gras | Japanese eggplant | “mochi” brioche

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.

PANFRIED – Banka trout | ikura | kombu | carrot “coil” | prawn oil | yuzu

PAN FRIED – Banka trout | ikura | kombu | carrot “coil” | prawn oil | yuzu

GRILLED – Japanese sardine | Momotaro tomato “ratatouille” | parmesan

GRILLED – Japanese sardine | Momotaro tomato “ratatouille” | parmesan

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.

SMOKED – Josper grilled wagyu A5 rib eye | edamame | orange anticucho sauce | sweet potato | mushroom | picked & caramelized shallot

SMOKED – Josper grilled wagyu A5 rib eye | edamame | orange anticucho sauce | sweet potato | mushroom | picked & caramelized shallot

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.

DESSERT – White peach lychee sorbet | compressed peach | Sauternes | berries.

DESSERT – White peach lychee sorbet | compressed peach | Sauternes | berries

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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.

 

Stellar @ 1-Altitude

1 Raffles Place, Level 62, Singapore 048616
Tel: +65 6438 0410| Website 

Opening hours:

Mon – Fri: 12:00 pm – 2:00 pm, 6:30 pm – 10:00 pm
Sat: 6:30 pm – 10:00 pm
Sun: 6:00 pm – 9:00 pm

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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