Spring: a time when flowers and flavours bloom. And there're few finer ways to savour both than a trip toin Gardens by the Bay, where chef-owner Michael Wilson has dreamed up a fresh crop of spring menus.
Both wine and teetotaler pairings are available, but we take the middle ground with a mixed pairing , where classic wine pairings alternate with an elegant array of housemade clarified juices and jun teas.A quartet of ingenious bites play a symphony in our mouths: first, a smoky explosion of a tart packed with aged kingfish, dolloped with smoked cream, and crowned with a generous globe of Amur caviar.
Our first course of Dungeness Crab is spring at its lightest and brightest. Dressed with olive oil and pickled shallots, this sous vide crab comes perched atop a crisp cucumber meringue and adorned with French marigold. Chawanmushi gets a rich, nutty makeover with morel mushroom broth, homemade mushroom garum, and of course, a handful of sauteed morels.
Just as slurpable is the rich bisque made from blue prawn heads and dressed with trout roe. No salt is added, and none is necessary — the pan-roasted shrimp provide all the intense umami we could wish for. Fans of Chef Michael's signature duck neck sausage will be glad to find a reprise in the dry-aged Roast Aylesbury Duck.
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