When: 27/09/16 - 10/10/16: 12:00 am
Where: Palace Hotel Tokyo, 1-1-1 Marunouchi
In celebration of 50 years of diplomatic relations between Japan and Singapore, two of the most prestigious hotels from the countries respectively found together in a culinary collaboration.
For a period of two weeks, the Grand Kitchen restaurant of the Palace Hotel Tokyo presents an excellent Singaporean menu in cooperation with hotel Capella Singapore. The chef trio, led by cheerful Culinary Director & Executive Chef David Nicolas, put together a mouth-watering menu, introducing Singapore’s most notable dishes and the islands best home-style cooking.
As one would expect from a collaboration of two hotels that have been awarded five stars by the Forbes Travelguide, the menu is quite breathtaking. It includes Fruit Rojak a sort of tropical fruit and vegetable salad, an amazing stewed pork soup called Bak Kut Teh that can be flavored to taste and Sago Gula Melaka a popular Singaporean dessert, among others. All dishes are excellently flavored and reach just the right amount of spiciness for everyone to enjoy.
The “Finest Tastes of Singapore” culinary event is the most exquisite introduction to Singaporean food for everyone unfamiliar – and the best reminder of those familiar – with the island-state’s cuisine that one could hope for.
How much: lunch menu ¥6,000 / dinner menu ¥7,500 and a la carte