The Singapore Resort and Spa Sentosa (managed by Accor) is a five-star luxury sanctuary situated atop a cliff in 27 acres of lush tropical greenery and home to The Cliff, the hotel’s award-winning fine dining restaurant. From 4 to 8 June 2014, the hotel will welcome the second Michelin Starred Chef Jarad Gallagher to lend his culinary flair to The Cliff. AspirantSG is thrilled to be invited for the exquisite 6 Course Dinner.

 

 

 

 

 

 

 

 

 

 

 

 

TJ in California is a Seattle native and second-generation chef who began cooking at the age of five alongside his father and became an Executive Chef at the young age of 21. With his strong passion for French cooking and years of experience leading Michelin-starred restaurants, Chef Gallagher has helped Chez TJ maintain their Michelin Star for eight consecutive years. His menu at The Cliff will highlight some of his signature dishes inspired by the sea, with a good mix of traditional French hearty meats.

Chez TJ will turn 30 years old this year. Three decades is a long run for any restaurant, but what’s more remarkable is that Chez TJ continues to be a culinary hit maker. The restaurant has become an unlikely training ground for some of the Bay Area’s top chefs. Chez TJ is proud to have been Michelin Star-rated for the past consecutive eight years. This month, Chez TJ received Best Service award by the Palo Alto Daily News. That’s Jarad explaining the 6 course dinner that he has prepared for us.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The line up looks good….

 

 

 

 

 

 

 

 

 

 

 

 

 

First, he got us warmed up to the hospitality and beautiful surrounding with Champagne on arrival.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next came the Caviar & Beginet Canapés to whet our appetite. Damn this guy is a good teaser.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sashimi of Yellowtail, Seaweed, Lemon, Radish was a refreshing starter.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sweet Corn ‘Pot of Earth’, Shrimp, Mozzarella, Chili looked and tasted like a dessert. It reminded me of tiramisu but with a kick of Asian flavours.

 

 

 

 

 

 

 

 

 

 

 

 

 

Spanish Octopus, Forbidden Rice, Candied Fennel, Cilantro is Jarad’s proudest creation. Instead of the rubbery texture we expect from octopus, this octopus has been so well treated that I almost mistaken it for chicken!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Puffed Beef Tendon, Asparagus, Pickled Quail Egg, Charred Onion is living proof that the grouping of a few exotic items such as deep fried beef tendons and pickled quail egg will produce a unique entree that’s worth raving about. Proud the green concoction over your greens for the ‘Lei Cha’ effect.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rack of Lamb, Chicory Crust, Carrot, Kale & Homemade Yogurt, Mint, Honey, Brittle showcase the lamb in its most original taste. Great for lamb lovers but its a little too much for me. I must however applaud the tenderness of the lamb.

 

 

 

 

 

 

 

 

 

 

 

 

 

My favourite part of the 6 course dinner – sweet endings! Passion Fruit Soufflé, Milk Chocolate, Basil, Soil was made to perfection. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chef Gallagher will also helm the Sunday Champagne Brunch at The Terrace on 8 June 2014, where he will present his best-loved inventions such as ‘Mi Cuit’ of Sea Trout, Soft Egg, Bacon Vinaigrette, Potato Rosti; Crispy Duck Leg Confit, Truffle Fondue, Roasted Baby Beets, Wilted Greens; and Butter Poached Beef Striploin with Creamy Horseradish, Potato Puree Sauce and Green Peppercorn, just to name a few.

In July, food enthusiasts in Singapore will get the chance to sample epicurean masterpieces from Chef Saul Bolton of Saul, New York City f rom 9 – 13 July. His Michelin-starred restaurant, Saul has held a Michelin Star rating for eight consecutive years and is listed by the Zagat ’s guide as one of the top restaurants in New York City. The brains and heart behind the highly raved restaurant, Chef Bolton believes strongly in supporting (and using) local produce and ensuring that everything from sausages to ice cream are made in-house. His simple yet stunning approach to new-American cuisine kept the crowds and awards coming. Chef Bolton’s decadent dishes at The Cliff will feature unexpected ingredients juxtaposed to create surprising dishes for a refreshing menu.

I absolutely enjoyed the evening of fine dining at The Cliff. It was great catching up again with Karen, Dennis, William, Alvin and other influencers. For details, menus and reservations, please visit www.singaporeresortsentosa.com.

You may also like to check out my posts on other delicious food places here