When it comes to dining at Stellar at 1-Altitude, you can expect an experience that is nothing short of well, stellar. Helmed by esteemed Chef Christopher Millar, the restaurant once again elevates the dining experience with its latest addition, The Antipodes – an eight-course tasting menu.
So, what is the inspiration behind this intriguing name, The Antipodes? Chef Millar points us to his Australian heritage, experiences and culinary adventures that embody his ingredient-focused style. The chef, who’s also named by National Critics Choice (New York Times Asia) as the Best Executive Chef, came up with an unusual amalgamation of two ingredients, which actually turned out to be a match made in heaven – abalone and foie gras.
Drawing inspirations from an overseas trip 10 years back, Chef Millar brought to life this wild whim of his in another menu, Autumn Gastronomic. Photo courtesy of Stellar.
You can certainly expect to see a few of such unique pairings in his Antipodes menu. While Japanese Snow Crab would strike one as an ingredient used primarily in Japanese cuisine, I saw the crustacean in a new light in Chef Millar’s rendition. The cured egg yolk and grape mustard added colourful flavour to the already sweet and succulent snow crab. It was a burst of delight with every mouthful of this delectable dish.
A myriad of flavours burst in our mouths as we had this delectable Snow Crab, served alongside cured egg yolk with an interesting texture and grape mustard.
Indeed, Chef Millar’s ingredient-based philosophy let the ingredients speak for themselves and were we glad he did so. The medley of flavours and texture in this course was simply wondrous. In one dish, the pillowy soft brioche complemented the rich flavour of foie gras exceedingly well. Chef Millar’s unique spin on this course certainly brought novelty to a classic, which is bound to be a hit with diners seeking something out of the ordinary.
Our favourite course hands-down is the pan-fried Foie Gras, served alongside fresh oyster tartare and nori butter brioche.
Fret not if you’re pescatarian. The French Wild Skate Wing – similar to stingray – is not only tender on the inside but nicely crisp on the outside. A glass of Chardonnay brought out the taste of the skate wing even more and wine aficionados would rejoice at this for the Antipodes menu comes with optional wine pairing (at an additional S$115++).
Pair the French Wild Skate Wing with a glass of Chardonnay to bring out its taste.
Between courses, we had a Trip To The Garden before our palates were overwhelmed. After visiting the in-house organic garden with home-grown organic herbs, Chef Michael Di Placido demonstrated using liquid nitrogen to make Nitro-poached lemon meringue. Not only did the meringue cleanse our palates for the subsequent courses to come, the ethereal taste of it revitalised our tastebuds – and we were good to go for more.
Having the process of the chef making a Nitro poached lemon meringue as part of the Antipodes menu added to the gastronomic experience.
In-house dessert chef Jasmine Chew came from a background of graphic design. If anything, her flair for design made her artisanal creations all the more awe-inspiring. One of her most show-stopping creations, Bacon and Eggs, was nothing like your go-to for brunch. This whimsically named dessert hit all the right notes with its light taste of sheep’s milk yoghurt, and there were moments when the taste did remind me of an egg yolk.
Stellar’s Bacon and Eggs is certainly not a breakfast dish, but a delightful dessert creation.
The desserts (featuring Lichu Chocolate Parfait here) hand-crafted by Jasmine Chew were simply a work of art.
Valrhona Cremeux is a must-have for chocolate connoisseurs who’d like themselves some crunch in their cocoa-y dessert.
The culinary blowtorch adds a tinge of seared taste to the Passionfruit mousseline in this Styles of Citron, topped with Yuzu sorbet, confit of pink grapefruit, finge line and Tahitian vanilla.
Crab Apple Tartin with Green Apple Sorbet and Calvados packs a sweet punch in this compact yet mouthwatering treat.
We finished off a memorable night at the peak atop the 1-Altitude rooftop bar with a captivating view of the skyline, akin to a cherry on top of an icing cake. There’s simply no excuse not to as diners at Stellar enjoy free entry to the rooftop bar.
The captivating view from the rooftop bar is always an added bonus after a meal at Stellar.
Every epicurean experience at Stellar is different, since Executive Chef Millar likes to switch things up. Each dining experience at Singapore’s highest restaurant at 1-Altitude is a breath of fresh air and of course, a scaling greater heights with unrivalled culinary creativity and top-notch quality.
The Antipodes 8-Course Constellation is available for S$190++ per pax, and additional wine Pairing for S$115++.
Stellar At 1-Altitude
One Raffles Place, Level 62,
Singapore 048616
Tel: +65 6438 0410
Opening hours: Mon-Fri: 12pm-2pm and 6.30pm-10pm; Sat: 6pm-10pm; Sun: 6pm-9pm
