[Continued from my IG post on 9 Sep] For the first course, we had scallop filled with shrimp paste and Chinese pear; deep-fried taro pastry with smoked quail egg topped with sea urchin; and roasted suckling pig with caviar served in pancake. This is paired with NV Agrapart & Fils, Les 7 Crus Champagne from France. But it isn't the usual champagne; it is Grower Champagnes, which are artisanal champagne that are grown, vinified, and aged by a specific grape grower and their family. 🔸 For the second course, we moved on to Lebanon where we had a white wine which Britt decanted for two hours before serving to us. This is used to pair with a cod fillet and pan-fried cod dumpling with preserved vegetable and asparagus; served with lobster bisque. 🔸 The French pigeon which I shared about on 9 Sep is paired with 2019 The Chocolate Block from Swartland, South Africa. This is a smooth, full-bodied wine, suited for heavier flavours of the pigeon. It even came with a smoky flavour that complemented the smokiness of the pigeon skin. 🔸 For the fourth course, braised abalone with fried Nepal rock rice is served in abalone sauce, and is paired with @quenmantha's favorite wine of the evening - a 2018 GranMonte, Asoke Cabernet Sauvignon Syrah from Khao Yai, Thailand. It is a full-bodied yet fruity wine with a well-balanced oak, with tannins so elegant that it pairs very well with the seafood flavours of the abalone. 🔸 And finally, we had white truffle ice-cream with coconut jelly, served with deep-fried purple sweet potato shared like a handbag. This is paired with a sweet 2017 Disznókő, Late Harvest Furmint from Hungary. It's fresh, with a good acidity that tempered it's sweetness. 🔸 This concludes our five course Experience the Unknown dinner, but surely memories of this meal would linger on, until we have the opportunity to try them again during the next run.

Experience the Unknown. We are familiar with the French pigeon widely used in European cuisine, but this is the first time I had one prepared Chinese style, with mushrooms and water chestnuts stuffed into the pigeon wing. This is by Chef Mok Kit Keung, with an illustrious 40-years long career that brought Shang Palace Kowloon their second Michelin star, and just last week Shang Palace Singapore it's first Michelin star. 🔸 This pigeon is just one example of how Chef Mok breathes new life into Shang Palace's signature dishes from 50 years ago, by recreating the dishes using techniques and craftsmanship based on his wealth of experience. 🔸 And it doesn't stop here. The wine selections also took us on a journey into the "unknown". Head Sommelier Britt Ng curated five wines from unexpected parts of the world to be paired with Chef Mok's Cantonese fare. They aren't the usual French or Australian wines, and we had some from Lebanon, Thailand, South Africa, and Hungary. This lends fresh discovery of the Cantonese fare that we thought we are already familiar with. 🔸 It was indeed an experiential dinner, with fresh perspective of Shang Palace's 50 year old signature dishes, and unexpected wine list that fused seamlessly with these dishes. [To be continued - full menu of this dinner] . #pigeon #cantonesefood #frenchpigeon #glutinousrice #foodphotography #exploresingapore #burpple #singaporeinsiders #foodiegram #sgfood #foodsg #instasg #foodstagram #instafood #f52grams #hungrygowhere #cafesg #foodgasm #sgfoodblogger #vscofood #onthetable #sgig #yummy #sgrestaurant #eeeeeats #singapore #luxury #michelinguide #michelinsg #michelin2021

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