The St Regis Singapore is honouring the United States of America in its sixth installment of its signature Arts Celebration series, with a week-long tribute to American culture and arts starting today. As in previous years, the hotel will celebrate the chosen country's culinary arts, performing arts and visual arts - see website for full details.
It all culminates in a gala evening on Fridy, 2 Aug 2013, with a St Regis Midnight Supper (S$288++) made famous by its founding matriarch Caroline Astor. For this occasion, the hotel will be donating S$100 to the Starwood Hotels & Resorts' adopted charity, UNICEF, for each seat purchased. It includes front row seats to the "Evening with the Whiffenpoofs of Yale".
The Whiffenpoofs from Yale (the world's oldest and best known collegiate a capella group) will be performing for one night only on Friday, 2 Aug 2013, and I have a pair of tickets worth S$120++ to give away! Pre-show cocktails and canapes included.
First person to share this post on Facebook and comment below with the shared link gets the tickets. Easy peasy.
For the showcase of culinary artistry, The St Regis has brought in Chris Kurth, Chef de Cuisine at The U.S. Grant, a Luxury Collection Hotel in San Diego. Chef Chris has curated a special five-course dinner with wine available at Brasserie Les Saveurs from 29 July to 4 August.
Different wines will be featured depending on the dates. You can check the online menu for full details. Here's what the menu looks like for the dinner.
Amuse Bouche (may vary daily)
Diced Smoked Salmon, Pear and Cucumber with Yoghurt
The combination of sweet, salty, umami and tangy in this will pretty much kickstart your tastebuds for the rest of the meal to come.
Baked Red Beet Root
Ricotta wrapped in Feuille Brick Tarragon & Chive Meringue with Arugula, California Dates & Sea Salt
This appetiser leans heavily towards the sweet side, with the red beets, dried date and interesting herbed meringue taking centrestage. But the ricotta cuts through everything and ties it all together.
San Diego “Mock Turtle Soup”
Braised US Black Angus Beef & Tongue with Root Vegetables & Light Fish Stock
Oh this was such a lovely soup. Apparently turtle soup started at the US Grant, but they stopped using real turtles and switched to beef tongue instead for a similar taste and texture. The beef-infused fish stock is sweet and rich with a hint of sherry.
Pan-Seared Albacore Tuna
Oregon Pinot Noir Reduction & Powdered Brown Butter with Crispy Celery, Pickled Strawberries & a purée of Cilantro & Sweet Onions
The tuna is done just right, still rare in the centre. Powdered brown butter lent a hint of richness to the otherwise very lean dish. But the surprise was the pickled strawberries, slightly pale but sweetly tangy. They really perked up the fish.
Charcoal-Grilled Colorado Lamb Saddle
Dried Fruit Preserves & Organic Hearts of Lettuce with Preserved Lemon & Shaved Parmigiano Reggiano
The lamb is beautifully tender and aromatic. Again there is a sweet touch from the dried fruit preserves - indulge sparingly and it enhances the delicate beauty of the lamb.
Almond Brown Butter Cake
Milk Confiture & Apricot Sorbet with Caramelised White Chocolate Ice Cream & Black Cherry Beignet
Dessert is decadently sweet. The apricot sorbet and white chocolate ice cream are intense - it's fun to dip the almond butter cake into the melting mess. I love the cherry beignet the best. It would never have crossed my mind to batter and fry cherries. Yum!
The American Kaleidoscope 5-Course Dinner
Dates: 29th July to 4th August 2013 (except 2nd August)
Time: 7pm to 11pm
Price: S$188++ per person
Chef Chris will also be presenting some specialties over the week at The Grand Astor Afternoon Tea and special pass-around canapés on Sundays at The St. Regis Champagne Brunch.
To make reservations for the five-course dinner, click here. Or call +65 6506 6888 for more details.