Events at a glance
The Cuisine of Masterchef Jean-Yves Leuranguer
Date: March 17 to 21, 2015
Time: Dinner only
Price: S$270.40++ (HSBC Cardholders) and S$338.00++ (other payment modes)
Venue: Raffles Grill, Raffles Hotel Singapore, 1 Beach Road
For reservations, call 6412 1816
Try a five-course menu of traditional French flavours presented by one Michelin-starred Masterchef Jean-Yves Leuranguer, paired with Champagne Louis Roederer from Reims, France, including the Louis Roederer Cristal 2006.
The Cuisine of Masterchef Ronan Kervarrec
Date: March 24 to 28, 2015
Time: Lunch and dinner
Price: S$214.40++ (HSBC Cardholders) and S$268.00++ (other payment modes)
Venue: Clifford, The Fullerton Bay Hotel Singapore, 80 Collyer Quay
For reservations, call 6597 5288
One Michelin-starred Chef Ronan Kervarrec's French cuisine creations are paired with the wines of William Fevre including two vintages of 1er Crus and two vintages of Grand Crus.
Modern Spanish Cuisine with the wines of Emilio Moro
Date: March 4, 2015
Time: 8.30pm (reception)
Price: S$190.40++ (HSBC Cardholders) and S$238.00++ (other payment modes)
Venue: BAM! Tapas-Sake Bar, 38 Tras Street
Indulge in a menu focusing on the Catalan region, specially curated by Chef Pepe Moncayo who has worked in several Michelin-starred establishments. Each course will be paired with the wines of Emilio Moro.
Rustic Russian Flavours
Date: March 11, 2015
Time: 7pm (reception), 7.30pm (dinner)
Price: S$118.40++ (HSBC Cardholders) and S$148.00++ (other payment modes)
Venue: Buyan Russian Restaurant & Caviar Bar, 9 Duxton Hill
Russian restaurant Buyan features a six-course menu of authentic dishes from Russia and the former Soviet Union countries such as Ukraine, Georgia and Uzbekistan. Each course is paired with specially created vodka-based cocktails.
Classical French Journey with the wines of Domaine Fernand et Laurent Pillot
Date: March 19, 2015
Time: 7pm (reception), 7.30pm (dinner)
Price: S$126.40++ (HSBC Cardholders) and S$158.00++ (other payment modes)
Venue: Absinthe, 72 Boat Quay
Led by rising star Chef Nicolas Reynard, Absinthe aims to revive appreciation for classic French cuisine with a menu that showcases the chef's personal approach. It will be paired with the wines of Domaine Fernand et Laurent Pillot.
Compiled by Rachel Loi
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