Who would've thunk it?
Master mixologist Ethan Leslie Leong and chef Kenjiro 'Hatch' Hashida, whose Mandarin Gallery restaurant is still but a distant dream to many of us, are a match made in culinary heaven.
From left: Chef Kenjiro 'Hatch' Hashida and master mixologist Ethan Leslie Leong
Changing the way we think about bar grub in Singapore is Alimentaire Vol. 01, the result of their month-long creative collab and Maison Ikkoku cocktail bar's first gourmet food menu.
Available now, the menu consists of 11 items priced between $16 — 25, that will remain till Alimentaire Vol. 02 comes along in the next couple of months.
Most interesting (and Instagram-able) of the lot is probably The Soil ($24), made up of freeze-dried sea chicken and beef chorizo pounded to a consistency similar to earth, using nitrogen, and served with fresh basil, tomatoes and Burrata cheese.
Our favourite though, are the charcoal bamboo macarons with foie gras filling ($22 for a plate of two). The macarons are a Chef Hatch specialty only otherwise available in Nagoya with flavours like sakura and yuzu.
Fans of chawanmushi should give also Chef's sweeter, cheesier twist, the Parmigiano Mushi ($16) a spin.
And of course, each dish should be accompanied by a bespoke cocktail (starts at $22 each), but if you ask us, Ethan's ready-made creations, like the Fleur de Avril (works best as a wake-up-work's-over aperitif), The Black Stripe (a rum-based work of art) and truffle-infused single-malt whiskey are sure-fire wins.
Best pairing ever: Chef Hatch's foie gras macarons with master mixologist Ethan Leong's truffle-infused, single-malt whiskey
The dynamic duo, who met during their ambassadorship of Gc Smart Luxury Timepieces last year, have pretty much outdone themselves with this one — it's creative, refreshing and most importantly, approachable, what cocktail hour anywhere should aspire to be.
See more photos of this oishii new collab in the gallery:
[JUICEBOX_GALLERY]
Who would've thunk it?
Master mixologist Ethan Leslie Leong and chef Kenjiro 'Hatch' Hashida, whose Mandarin Gallery restaurant is still but a distant dream to many of us, are a match made in culinary heaven.
From left: Chef Kenjiro 'Hatch' Hashida and master mixologist Ethan Leslie Leong
Changing the way we think about bar grub in Singapore is Alimentaire Vol. 01, the result of their month-long creative collab and Maison Ikkoku cocktail bar's first gourmet food menu.
Available now, the menu consists of 11 items priced between $16 — 25, that will remain till Alimentaire Vol. 02 comes along in the next couple of months.
Most interesting (and Instagram-able) of the lot is probably The Soil ($24), made up of freeze-dried sea chicken and beef chorizo pounded to a consistency similar to earth, using nitrogen, and served with fresh basil, tomatoes and Burrata cheese.
Our favourite though, are the charcoal bamboo macarons with foie gras filling ($22 for a plate of two). The macarons are a Chef Hatch specialty only otherwise available in Nagoya with flavours like sakura and yuzu.
Fans of chawanmushi should give also Chef's sweeter, cheesier twist, the Parmigiano Mushi ($16) a spin.
And of course, each dish should be accompanied by a bespoke cocktail (starts at $22 each), but if you ask us, Ethan's ready-made creations, like the Fleur de Avril (works best as a wake-up-work's-over aperitif), The Black Stripe (a rum-based work of art) and truffle-infused single-malt whiskey are sure-fire wins.
Best pairing ever: Chef Hatch's foie gras macarons with master mixologist Ethan Leong's truffle-infused, single-malt whiskey
The dynamic duo, who met during their ambassadorship of Gc Smart Luxury Timepieces last year, have pretty much outdone themselves with this one — it's creative, refreshing and most importantly, approachable, what cocktail hour anywhere should aspire to be.
See more photos of this oishii new collab in the gallery:
[JUICEBOX_GALLERY]