The Dish: Coffee Napoleon
An exquisite and visually stunning dessert, Daniel Boulud’s Coffee Napoleon is built layer by intricate layer in a coupe glass. On the base, a disc of coffee cream, rests phyllo dough encasing chocolate-coffee and praline crémeux. Then in the centre of the coupe is gula melaka ice cream, surrounded by chocolate sponge cake and cacao nib tuile. Finally, the delectable dessert is crowned with a disc of praline feuilletine, and sprinkled with chocolate crumble, fleur de sel and praline powder.
The Chef: Daniel Boulud
A native of Lyon, France, Daniel Boulud is chef-owner of numerous award-winning restaurants, and is considered one of America’s leading culinary authorities. At db Bistro and Oyster Bar, Chef Daniel’s love of seafood from around the world is prominently featured on the menu, as is the contemporary, seasonally-inspired French cuisine that made him a master of the New York City dining scene.
The Dish: Duck breast with fig, java peppercorn and miso
Seared in the traditional French method, magret of duck is enhanced with Asian influences by thick miso vinaigrette and red wine sauce infused with aromatic java peppercorns. Glazed spiced cherries, salted plum and sweet raw fig provide a myriad of complementing flavours to this tantalising dish, designed to tantalise and intrigue the palate.
The Chef: David Myers
Gypsy chef, global citizen and wandering soul, Michelin star-recipient David Myers is based in Los Angeles, but is often found in leading his California izakaya restaurant Adrift. Inspired by his sojourns across Asia and Europe, Adrift marries pristine produce from Asia and California with Chef David’s unique culinary and personal style. Dishes are meant to be shared and enjoyed with cocktails, sake, wine or beer, izakaya style.
The Dish: Crazy About Chocolate
A celebration of chocolate in all its incarnations. Flourless chocolate fondant cake is served warm with a scoop of cognac ice cream, alongside rich chocolate brownie and silky milk chocolate mousse crumble. Caramel, figs and shards of chocolate tuile provide the perfect sweet finish.
The Chef: Justin Quek
Singapore’s most celebrated chef and restaurateur, Chef Justin Quek is a pioneer of the nation’s fine dining scene. Perfecting his culinary skills in the kitchens of some of France’s top Michelin-starred restaurants, Chef Justin now devotes most of his time to helming Sky on 57, delighting guests with his signature reinterpretations of bold local flavours with classical European techniques.