This September, diners will be treated to a gastronomic journey as ION Orchard unveils a brand new Culinary Creations concept. Have your senses fired up as six renowned restaurants each introduce a signature gourmet dish, exclusive only to ION Orchard.
ION Orchard Culinary Creations is a collaboration between ION Orchard and the participating restaurants to create these special dishes that not only showcase the chefs’ culinary expertise, but also offer diners different tastes from a smorgasbord of cuisines.
From left: Chef Tyler Lai (Saveur Art), Chef Randy Torres (The Marmalade Pantry) and Chef Roy Ng (Nara Thai). Photo courtesy of ION Orchard.
You get to enjoy a different dining experience when you savour the new delectable creations from Putien, Nara Thai, Saveur Art, The Marmalade Pantry, Magusaburo, and Wrap and Roll. These dishes will be featured as a menu staple from 10 September 2015 onwards.
Fried Heng Hwa Bee Hoon with Soy Milk by PUTIEN (#04-12) | S$7.90
Photo courtesy of ION Orchard.
Executive Chef Billy Li had recreated the traditional Fried Heng Hwa Bee Hoon with a twist by stir-frying freshly ground soy milk with naturally sun-dried vermicelli and garnishing it with bean sprouts, crispy seaweed and roasted peanuts, making this dish a perennial favourite. Chef Li demonstrated how he cooked this dish and how it can be replicated at home using simple ingredients and unsweetened soy milk for the health-conscious.
Hor Mok Talay By Nara Thai (B3-21) | S$14.90
Photo courtesy of ION Orchard.
Executive Chef Roy Ng showcased the authentic Thai Isaan cuisine using Thai herbs and seasonings such as lemongrass and kaffir lime. The handmade Thai otah was created using generous chunks of seafood mingled with Thai herbs and spices before wrapping it in a banana leaf to seal in the flavours. It was then slowly grilled to juicy perfection. When eaten with coconut milk sauce, this smoky and delicious otah is reminiscent of Isaan cuisine in Northern Thailand.
Egg Confit by Saveur Art (#04-11) | S$10
Photo courtesy of ION Orchard.
Chef Tyler Lai has cleverly created this dish of contrasting textures and flavours with sous vide organic egg, crunchy roasted macadamia nuts, fried soba, potato mousseline and truffles. Using quality ingredients, this modern French cuisine was simply divine and satisfying to the palate. The freshly shaved truffles come at an additional cost.
Prosciutto Wrapped Atlantic Halibut by The Marmalade Pantry (#03-22/28 to 34) | S$28
Photo courtesy of ION Orchard.
This dish was inspired by Head Chef Randy Torres who hailed from Austin, Texas. The prosciutto (dry-cured ham) wrapped Atlantic halibut was lightly seared and simmered in butter, and served with gremolata which enhanced the flavour of the fish. The base of saffron espuma completed the dish and created a beautifully plated, modern comfort food with lip-smacking satisfaction for the discerning palate.
Prestige Wagyu Assortment by Magosaburo (#04-11A, #05-01) | S$328
Photo courtesy of ION Orchard.
The prestige wagyu assortment was an irresistible treat for all wagyu beef lovers. Each platter featured two types of wagyu – Kobe and Miyazaki Champion beef. In Magosaburo, which specialises in Japanese finest wagyu, diners might be spoilt for choice as they are offered more than 10 different kinds of cooking methods to excite the taste buds.
Magosaburo Chef Takahiro Okuzaki. Photo courtesy of ION Orchard.
Chef Takahiro Okuzaki explained that the Kobe beef has a delicate, sweet and fragrant melt-in-your-mouth texture, whereas the Miyazaki Champion beef (which is of an even higher quality than the Kobe beef) is best known for its cherry-red colour and velvety texture with a juicy, rich flavour that lingers on the palate.
Cha Ca La Vong by Wrap and Roll (B3-19) | S$14.90
Photo courtesy of ION Orchard.
Wrap and Roll Founder Nguyen Thi Kim Oanh. Photo courtesy of ION Orchard.
The founder of Wrap and Roll, Nguyen Thi Kim Oanh, uses fresh Vietnamese catfish seasoned with turmeric overnight and then pan-fried with aromatic herbs, spring onions and dill to create Cha Ca La Vong. It was plated with rice vermicelli, herbs and crackers on the side to accompany the star of the dish – the catfish. Finally, dip the dish in the special Wrap and Roll sauce to savour a unique taste of Vietnam.
This dish was a showcase of the perfect balance of flavours and fresh ingredients that are characteristic of Vietnamese cuisine. Kim Oanh’s culinary talent is widely recognised; she was invited to be a judge on the first and second season of MasterChef Vietnam, alongside TV personality Chef Luke Nguyen.
From 12 September to 25 October 2015, diners can sample these delightful dishes at ION Orchard Link at Basement 2, from 3pm – 6pm. Visit ION Orchard website for more details.
Ion Orchard
2 Orchard Turn
Singapore 238801
