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Global Kitchen offers a modern dining experience on level 3 of the hotel. Offering a myriad of menus, diners will enjoy plenty of choices ranging from the ever changing a la carte menu to the specially crafted dinner dégustation menus. Comprising of a palate-pleasing medley of ingredients and cooking techniques from the resident as well as visiting chefs quarterly, the culinary concept is geared towards the cosmopolitan-gourmet who is discerning about the quality as well as the origins and seasonality of the culinary details. Global Kitchen provides epicurean delight with delectable dishes from the following acclaimed Chefs: Executive Chef Joseph Martin (Resident Chef) Chef Alison Barshak from Pennsylvania (Owner of Alison at Blue Bell) Chefs Yannick Anton, Philippe Clergue, Christian Faure from Le Cordon Bleu Chef George Jardine from South Africa (Co-owner of Jardine on Bree) Signature Dishes: Duo of Duck Foie Gras Crème Brulée with sautéed Vanilla & Kumquat Duck Foie Gras Master Stock poached Wagyu Sirloin with Braised Lentil Du Pay & Bordelaise Sauce Olive Oil poached Crayfish, Smoked Tomatoes & Basil Risotto Slow-roasted Double-herbed Springbok Loin Crépenette.