Foodie Update: New menus at Marguerite, Path and Hamamoto

A European Winter at Marguerite

Marguerite

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The European winter has arrived at one-Michelin-starred contemporary restaurant Marguerite. Reflecting the change in seasons, chef-patron Michael Wilson has refreshed the menu, which “extracts the essence, colours and sentiments of different European cuisines onto a plate.”

Celebrating the rich, earthy and intense dishes this season are dishes such as Duck, Duck, Duck Cherry — a showcase of different parts of the Mallard duck, compressed into a single bite. The duck fat financier has layers of duck liver parfait, cherry pate de fruits gel, a sliver of cured and dry aged duck breast, and topped off with sour cherry veil and alyssum flowers.

Other highlights in the seven-course menu ($288++) include Bouillabaise, chef Wilson’s take on the Provencal fish stew that has been made into an espuma and served with garlic aioli. Also bearing French influences is the Ratatouille Provencale, encased in a bell pepper cigar shell and topped with sliced chives. 

Marguerite is also known for its non-alcoholic temperance beverage pairing of house-made clarified juices and fermented jun teas, a light yet interesting alternative to complementing the meal with wine.

Find out more here.

Hamamoto's Summer Menu

Hamamoto

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One-Michelin-starred Japanese restaurant Hamamoto is bringing the breezy summer season from Nippon to Singapore with seasonal specials from the land of the rising sun. Diners can look forward to new appetisers, including the Komochi Yarikka (spear squid pregnant with roe).

With an emphasis on seafood, Chef Kazuhiro serves delectable dishes including the restaurant’s signature uni and lobster-laden Ise Ebi Sashimi and shabu-shabu. The shabu-shabu comes with a twist featuring Matsubagani (male snow crabs) — freshly shelled minutes just before being served. The flesh is then poached in a flavourful dashi.  This season’s gutsu-gutsu, a claypot dish of steaming broth that is named after the sound liquid makes when it boils, features Hotaruika (firefly squid) from Toyama coupled with tender Takenoko (bamboo shoots) and Kinome, a minty herb, from Kyoto.

Find out more here.

A more global outlook at Path Restaurant

Path Restaurant

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Chef Marvas Ng has rolled out new menus and a new dinner format at Path Restaurant, which re-opens on 27 February. Chef Ng interprets East Asian flavours through the lens of his training and experience in French fine-dining. He has injected more diverse elements into his menu, inspired by his participation at the Culinary World Cup 2022. 

New dishes include Pork Trotter “Crepinette”, his take on Hakka braised pork belly with preserved vegetables. Instead of being braised, the pork is wrapped in caul fat and pan-fried. Seafood fans can look forward to Oriental “Bouillabaisse”, a broth with two housemade stocks – chicken and prawn, and fish. The soup also comprises cucumber innards; a “moneybag” of tofu skin stuffed with sea cucumber, shrimp, bamboo shoots and Beijing cabbage.

The new menus include a six-course titled Voyage (S$188++) and an eight-course named Expedition (S$228+).

Find out more here.

Four-hands collaboration at Restaurant Amo

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Take your taste buds on a tantalising trip to Italy till 24th February. Head chef Gavin Gan and his team at the casual Italian eatery are joining hands with Michelin-starred chef Chef Felix Lo Basso of Felix Lo Basso Home & Restaurant of Milan, for a four-hands collaboration.

The duo will work on a four-course lunch (S$64++) and a five-course dinner (S$158++) that pays homage to the Italian roots. Start the meal with bites such as Pecorino cheese biscuit accompanied by green apple, and Artichoke panna cotta, topped with seafood and shellfish chips. Mains include the grilled fullblood aged wagyu with savoy cabbage and apple mostarda.

Find out more here.

 

Compiled by Kenneth SZ Goh & Ishuarwin Kaur Khosa