A Celestial Feast
Michelin-starred chefs close out the first leg of the Stellar Dining Series in Singapore with a blowout Sunday brunch.
The demand for bespoke gastronomic experiences shows no signs of abating, with pop-up concepts, restaurant takeovers and one-night-only events keeping the culinary excitement at a steady high in many of the world’s cosmopolitan destinations.
The Stellar Dining Series by The Ritz-Carlton took the best aspects of each of those ideas and added a crucial final ingredient: a roster of Michelin-starred chefs. The series was a traveling showcase (Nov. 1–Dec. 1) of the brand’s in-house culinary talent, mixologists and patissiers, who took turns taking over a Ritz-Carlton kitchen in one of Asia-Pacific’s dynamic gourmet cities — Singapore, Osaka, Hong Kong and Beijing.
Kicking things off was The Ritz-Carlton, Millenia Singapore, where the three-day affair included appearances by chefs Paul Lau (two Michelin stars, Tin Lung Heen, The Ritz Carlton, Hong Kong), Gordon Guo (one Michelin star, Lai Heen, The Ritz-Carlton, Guangzhou) and Cheung Siu Kong (one Michelin star, Summer Pavilion, The Ritz-Carlton, Millenia Singapore); mixologist Oscar Mena (Ozone Bar, The Ritz-Carlton, Hong Kong); and patissier Richard Long (The Ritz-Carlton, Hong Kong).
On the menu were exquisite six-hand dining experiences courtesy of the three talented Michelin-starred chefs; a series of eight-course high tea sessions boasting Long’s delicate, handcrafted creations; and a lavish Sunday brunch at the hotel’s award-winning Colony restaurant.
Fine-dining chefs often keep the magic behind closed kitchen doors, but guests of the Stellar Dining Series were treated to the rare sight of Lau and Guo preparing their Cantonese specialties à la minute. Lau’s crisp deep-fried shrimp toast held a delicate sweetness thanks to his use of small prawns, while Guo’s pan-fried fish “casserole” contained just the right amount of spice and crunch, giving this seemingly simple dish a layer of complexity and texture.
Some diners leapt at the chance to take mementos for Instagram, while others used the opportunity to glean Michelin-approved cooking tips, which the chefs were happy to provide.
Ozone’s Mena likewise dazzled diners as he shook, poured and spritzed his two handcrafted cocktails, the smoky, mezcal-based Hats Off and the Lower Floor, made with tequila, chocolate bitters and lapsang tea. For his part, Long whipped up his twist on a Cantonese staple, combining sweet mango chunks with pops of ginger and shavings of refreshing lime zest, all of which he balanced out with a velvety coconut cream. It was the perfect close to a stellar Sunday brunch.