9 years could appear to be an eternity in Singapore’s eating scene and that’s precisely how previous Michelin-starred Remedy Restaurant is popping this yr. In celebration of this milestone, Remedy is proud to current a limited-time-only anniversary menu operating from 11th June to 31st July 2024.
Known as Remedy’s Previous & Current, the menu options specialty programs created by the arms of 9 past-and current cooks of Remedy. Every dish commemorates yearly of Remedy’s existence. Extra particularly, the menu consists of dishes of three current Remedy cooks complemented by six previous cooks who’ve gone on to carve names for themselves within the culinary scene of Singapore via their very own common eating places. I believe the mere indisputable fact that they’re prepared to contribute to this collaboration exhibits that they’d a fruitful time throughout their stints at Remedy.
For Remedy’s 9th anniversary menu, the cooks embody Chef-Proprietor Andrew Walsh, Chef Gary Wong and Chef Aiken Low. Complementing them are Chef Stefan Liau from Hevel, Chef Ryan Newman from Le Bon Funk, Chef Maksym Chukanov from Qīn, Chef Kevin Wong from Seroja, Chef Melvin Chou from Terra and Chef Lewis Barker from Sommer.
All 9 names come collectively for a specialty menu as an ode to Remedy for its milestone ninth anniversary in addition to a celebration of their very own achievements after their stints at Remedy. Terra, Seroja and Sommer have gone on to acquire one Michelin stars of their very own. This specialty menu is a showcase of the perfect of the perfect of Remedy, previous and current, promising the utmost expertise synonymous with the model from meals, elements, recipes, service, approach and know-how of the model.
9 Cooks for the 9th Anniversary of Remedy
Diners can select from a 3, 5 or 9 full-experience course to your choice. They’re priced at $188 for 3 programs, $218 for 5 programs or $238 for 9 programs.
Start with bread from CURE, served as a Soda, Stout & Treacle Bread, a candy and bitter sensation of Irish-soda fluffy dough baked to an ideal chunk and finest with butter, olive oil or jam of the season. This easy Irish traditional is a staple in lots of households, used to mop up hearty stews and wash down pots of tea. It’s additionally an emblem of celebration, baked in droves within the lead as much as Saint Patrick’s Day.
Whet the palate with an appetizer from Chef Stefan Liau of Hevel within the type of a Fermented Cashew Cream, Kelp & Banana Tart that marries the perfect of nutty cashew cream, umami fermented kelp and fruity flavors of banana. Chef Stefan first discovered the fermentation approach for the kelp at Remedy six years in the past and has since made it a staple in his repertoire, a know-how he felt apt to carry again to this menu.
Brisker flavors come subsequent with Chef Aiken Low from Remedy who presents the Queen Scallop, Pear & Jelly Noodle that performs up the creaminess of scallops with the sweetness of pear texturized with the chunk of clear noodles. Skirts of scallops are roasted and roes are dehydrated to make a flavorful broth with shitake mushroom. The broth is then made right into a gel whereas a easy dashi inventory is made to make the jelly noodles. Served with a shio kombu tart, pickled daikon and recent nashi pears, the scallop is barely cured with salt and lime zest for a glowing end.
Bringing signature Remedy flavors is Chef Andrew Walsh of Remedy with the Irish Gallagher Oyster, Cider Granita & Caviar. Chopped oyster tartare is brightened with horseradish cream and fragranced with chopped shallot and celery for crunch whereas cider granita freshens issues up within the midst of the extraordinary summer season warmth. Lastly, caviar gives brine to tie the whole lot collectively.
Transfer into hotter profiles with Chef Ryan Newman from Le Bon Funk who brings a Salmon, Beetroot & Kampot Pepper fish dish that marries his two signatures from his time at Remedy. His dish of beetroot cured salmon comes marinated with heirloom beetroots and brightened by horseradish and kampot black pepper for an added kick.
Issues progress with Chef Maksym Chukanov from QIN who serves what might be probably the most photogenic dish of the evening – Danish Langoustine, Tom Yum & Calamansi. A complete langoustine is used within the dish from the top to the shells, with the meat cooked over binchotan charcoal and the heads used within the making of the tom yum soup which renders a soup sweeter than it’s tart. I cherished how juicy the langoustines was.
The tom yum served as a great segue approach to bolder flavors with Chef Kevin Wong from Seroja along with his Abalone, Mushroom Broth & Sticky Rice . His inspiration for selecting this dish is Remedy’s ninth anniversary, making it an apt image of its longevity and prosperity. The abalone was plump and juicy, and richly flavored with the mushroom inventory. The accompanying sticky rice gave it a bak chang type of mouthfeel. This was my favourite dish of the night.
Scorching principal is taken care of by Chef Andrew Walsh from Remedy along with his signature dish, the Aged Silver Duck, Fermented Summer time Berries & Spiced Seven Tails Brandy Broth, the place an entire breast of duck is aged and pan-roasted then completed on the grill for added smokiness with smoked cauliflower puree, fermented berries and oxalis. On the facet is our signature Foie gras brûlée & madeira port wine discount, caramelized plums and cinnamon sugar. Lastly a pleasant heat duck consommé can be introduced, to cleanse all of the wealthy and fattiness from the primary course earlier than the dessert. Utilizing the duck bones, celery, carrots & onions is cooked for 8 hours and diminished down. It undergoes clarification earlier than infusing with thyme, rosemary and orange peel. Spiced 7 tails Brandy to brings out extra in depth flavors of the broth earlier than serving.
Pre-dessert is derived from the creativeness of Chef Melvin Chou from Terra, who brings a Kyoho Grape, Fruit Tomato & Shiso, a dish he calls an Italian summer season in Japan. Fruit tomato gelee and paste set a fragile and savory base for contrasting candy and creamy shiso sorbet, earlier than being topped with Kyoho grapes peeled and topped over the icy creation proper earlier than serving for utmost freshness in taste.
I ended issues on a candy word with a dessert by Chef Lewis Barker from Sommer who introduced his recreation of the salted caramel and chocolate with Valrhona Chocolate, Roasted Hay & White Miso. The chocolatey deal with of Valrhona Jivara chocolate is made advanced with the smokiness of roasted hey and lent a savoury saltiness with white miso for a harmonious steadiness of candy and salty. There was additionally a sponge-like texture in the direction of the underside that jogged my memory of mochi.
Remedy
21 Keong Saik Highway
Singapore 089128
+65 9338 4207
