Singapore’s pepper crab gets reimagined with steamed taraba crabs from Hokkaido, stir-fried with sansho pepper and butter, and served with toasted bread. Misuji prefecture wagyu beef, tori momo (chicken oyster), butanbara (pork jowl), and leek, garnished with peanut and Okinawa brown sugar. Second course is a satay platter of grilled The nine-course meal kicks off with yu sheng with chutoro, mizuna and wafu sauce. Includes 2 snacks, 6 communal sharing dishes, and 2 dessertsĬommunal sharing dishes of 3 thosai, 3 chutneys, 3 sides, and 1 dessertĪkanoya Robatayaki & Bar combines Japanese ingredients with local dishes for an all-Singaporean omakase menu in celebration of National Day. A variety of kueh will be served as dessert. Look out for kuzhi paniyaram with chutney and podi (fermented rice dumplings with ginger, coriander, and green chilli), masala thosai, egg podi thosai, dhal tadka, and coconut sombol. She will serve three thosai and three chutneys, while D’Silva will offer three side dishes. Rounding off the meal is a dessert of osmanthus jelly and an assortment of kueh.ĭ’Silva will also partner with Vasunthara “Vasun” Ramasamy, a contestant on MasterChef Singapore Season 2 contestant who runs private dining sessions. Highlights include a 16-day dry-aged duck served with caramel jus, Iberico pork jowl with tomato salsa and smashed cucumber salad, asparagus with sambal juliana beurre blanc, and chilled angel hair pasta with majiang sauce. The first is a communal Chinese set dinner with chef Marvas Ng of Path, and will offer two dishes from D’Silva, two from Ng, and two collaborated dishes, in addition to two snacks and desserts. Rempapa chef Damian D’Silva is partnering with two chefs for a four-hands meal to commemorate National Day.

Grand china buffet