FOOD Wide variety of fine wines and good food for the foodie @ Wine Bonanza

Fine wine and good food go hand in hand. And in November, Wine Bonanza relaunched with a new team of chef and culinary staff, menu and wines. 

What to look out for? Modern fusion cuisine prepared with fresh ingredients. To enhance your dining experience is a menu that focuses on food and wine pairings.

During the launch, the finger food that we loved most were the truffle fries and cheese platter. For mains, check out the signature dishes listed below:

SIGNATURE DISHES

Seared Half Lobster with Watermelon Cloud and Sauvignon Blanc Jelly

Beef Stew

Cherry Duck Rilette

Confit of Duck with Sangria Reduction and Crushed sichuan peppercorn

Foie Gras with mango salsa crepe

Grilled Halibut

Fish and chips

PASTA OPTIONS

Lobster Aglio Olio with Caviar

Octopus squid ink pasta

Truffle Mushroom Cream Pasta

Appetisers

Aged Itslian Bean Puree Beignet with Truffle Mayo

Cheese Platter

Gambas

SOUPS

3 hours Lobster Bisque

Pumpkin Soup

SWEET ENDINGS

Moscato Strawberries with watermelon Cream Cheese

Bread & Butter Pudding

Crepe with chocolate Mousse and Berries

WINES

The range includes cocktails, from classic to premium/fine drinks at reasonable prices. Wines priced from $45 are from US, Chile, Australia, New Zealand, Spain, Italy and France

VIP PRIVATE DINING

For a private party, check out the underground VIP Private Dining next to the wine cellar, which houses a selection of great wines. Great for parties of up to 10 guests seated or 20 guests mix standing. Meals can be customised to guests’ dietary requirements, such as vegan, vegetarian, nut-free, and lactose-free. 

Ask about the dedicated butler, sommelier and chef service for a memorable private wine and dine experience.

Capacity: 3,000 square feet

Indoor setting seats up to 60 guests

1 VIP Room for 10 or 20 guests mix standing

Alfresco dining seats 30 or 60 pax standing

Located at 180 Albert Street #01-09 Albert Court

Tel: 6909 3828

For more information: www.facebook.com/winebonanzaSG/

Operating hours: 5pm to 11pm from Sundays to Thursdays

5pm to 1am on Fridays, Saturdays, public holidays and eve of public holidays

Thanks to Wine Bonanaza for the pampering treat

To celebrate the opening, the host had hired Calli Nails manicurists to offer Express Gelish manicure services to the ladies.

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Taiwanese Snacks and wholesome meals found in busy Raffles Place

Tucked in the basement of Chevron House is a little casual eatery offering Taiwanese eats. Here at Tea Valley, you can choose to have a variety of finger food or wholesome meals. Our favourites include:

Mains

Honey Chicken Rice: The chicken meat is well seasoned and the meat is moist

Minced Pork Noodles: This is a refreshing option with carrot and cucumber slices. The overall taste is just right with a slight peppery taste.

Snacks

Shiitake Mushrooms: the Mushrooms have a crispy crust and soft and juicy on the inside. It’s slightly salted.

Crispy Salted Chicken: wonderful tasty marinate and juicy meat

Fried Plum Sweet Potatoes: The sweet potatoes have crispy crust and soft centre. The subtle plum taste makes it a great snack on a hot day.

Dessert and Drinks

Mango Snow Ice: we love the rich taste of mangoes in this sow ice.

Drinks: 

The Plum Red Tea makes a refreshing choice in this hot season.

Jasmine Honey Tea: Love the ultra fragrant jasmine tea which lingers in the mouth.

Set meals are priced from $9 each (comprising a mains, side dish, choice drink priced $2. 80 or below.

Tea Valley is located at Chevron House, £B1-04

Opening hours: 10am to 8pm

Weekdays except public holidays.

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FOOD Dining Experience gets better with LAVISH

Lavish Treat
Dining on food served by caterers can be as good as what you have been experiencing at hotel restaurants. Today, catering is redefined by LAVISH with outstanding dining experiences served by great chefs and attentive service staff. To be exact, LAVISH seeks to excite your five senses with bespoke dishes that not just look good, but tastes great as well with a re-branding and 18^th anniversary gala extravaganza held in January 2016. At the event, 600 guests were transported back in time and brought back to the future,  

Decor along the corridor leading to the event hall

Capture the Memories

 Jerry Sim, Director of Strategic Business, LAVISH Dine Catering Pte Ltd holding up a loaf of traditionally baked bread 

This is what you set up the cameras to ensure picture perfect photography results

Photographers at work

LAVISH divided the event hall into two sections. Walking into a hall with stalls set up in the concept from 1990s, guests are invited to savour local street food such as Peranakan Laksa, Malay Satay and Indian Tandoori Chicken, each served from distinctly labelled carts.

A Taste of The LAVISH Extravaganza at Gardens by the Bay

LAVISH 1.0 MENU

Malay Station : Assorted Satay

Peranakan Station: Kueh Pie Tie and Traditional Laksa

Chinese Station : Chicken Rice and Roast Duck Crepes

Indian Station: Tandoori Chicken on Skewers

LAVISH 1.0 Peranakan Stall

LAVISH 1.0 Indian Stall

LAVISH 1.0 Malay Stall

Chinese Stall

Singapore Hainanese Chicken

Curtain Call: The unveiling of the new LAVISH 2.0Soon the time came for the unveiling of the company’s new logo, and the dark curtains that divide the expansive hall into two sections, unexpectedly dropped to unveil the impressive food stations that scream the future of catering. 

LAVISH 2.0 MENU
Titled LAVISH 2.0 the food served was the product of food technology cleverly merged with science to offer the all-sensory, holistic gastronomic repertoire. Unique points of this menu includes modern contemporary cuisine with emphasis on Asian flavours, diverse textures and extraordinary presentations.

Catering mainly to the MICE hub, LAVISH foresaw the call for world-class indoor and outdoor catering, and leveraged on food technology and invested their team. To create an all-encompassing dining experience, the LAVISH team would also take into consideration the décor and ambient lighting to wow diners. If you are on a special diet that leaves out gluten or shell fish, fret not. LAVISH has in place an extensive list of special diets that go beyond vegetarian, to also include gluten- and shellfish-free, and Jain and Kosher special dietary requirements.

LAVISH 2.0 At the Press Preview

Caulieflower and Foi Gras

Chef working on the Otah dish

Lobster Fritters

Tapas

Singapore Sling re-packaged

Chicken Rice Sushi

Dessert: Yuzu Meringue

At the Event Hall

The team from LAVISH shows that they can also serve up great food at events. Below are a couple of the display shots and chefs at the live stations.

  

Instead of having waiting staff carrying food around,
how about using conveyor belt?

The Watering Hole 

Not to be missed is cocktails. Mixes From Mars was part of this pompous event. Bartenders come up with delicious cocktails, close to if not better than the choices guests gave them in the form of ingredients put together in a glass. Tip, do not pick more than 3 ingredients at one go.

For details on Mixes From Mars, please surf to mixesfrommars.sg.

Work of Experts

Kitchen

Helming the kitchen is award winning Executive Chef Teo Yeow Siang, who led the Singapore culinary team to bag multiple international culinary awards such as the Culinary World Cup 2014 in Luxembourg. For this dining experience, the member of the internationally acclaimed Singapore National Culinary Team member with 13 years of culinary experience created unique numbers that invites gastronomists to expected the unexpected.

Director of Strategic Business Jerry Sim and Chef Teo 

Accolades won at the various international competitions

The Singapore Sling

Instead of serving this signature drink in a tall glass, he uses a special encrusting technique known as spherification to give the cocktail a sensual twist with the Singapore Sling Sphere, with mint granite.

Aesthetics & Dining Experience

Taking the catering a notch up and giving new definition to event hosting is Director of Strategic Business Jerry Sim who has worked with international celebrity chefs. Being a 1986 SHATEC graduate and with 18 years of experience in the banquet and outdoor catering industry under his belt, Jerry has a passion for visual presentation. The result of his talent include edible mahjong tiles and chess pieces.

Exclusive LAVISH TEA Bags
On this special occasion, LAVISH also launched their concoction of fragrant tea. The packaging is uniquely stylish, while the Earl Grey Tea in particular is so creamy, you won't find any that is better than this.

For details on LAVISH, please surf to www.lavish.com.sg.

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