With the Lunar New Year just days apart from the Valentine’s Day, Chef Matthew Mok aims to combine distinct flavours of the East and West in his bold and innovative new five course Chinese New Year and Valentine’s Day menu at the Rabbit Stash.
The five-course menu is inspired by the seven characteristics that Chef Mok lives by daily – ENSOPHI (TM): Exotic, Nostalgia, Soil, Ocean, Piquancy, Heritage and Impression. Each element represents a poetic, artistic and resemblance of Chef Mok’s experience on a plate with each dish clearly underpinned by his own intimate understanding and appreciation of its produce.
“I hope to present guests with carefully-considered and well-balanced dishes which exemplify the harmonious interplay of natural flavours of ingredients,” says Chef Matthew Mok. “Staying true to my philosophy and roots, I have developed this menu that will not only exemplify what is Rabbit Stash but to also show my guests where my experiences have taken me so far. It is a perfect way to celebrate both Chinese New Year and Valentine’s Day.”
Paying homage to the traditional and most popular dish present at all reunion dinners is Chef Matthew’s modern interpretation of YuSheng in a mesmerising display of vibrant colours meticulously prepared with Norway cured trout, pureed baby carrot, grapefruit, homemade ginger jelly and sesame crackers drizzled with plum sauce to accentuate the wonderful flavours in this traditional dish Singaporeans have grown to love.
The second course which represents the element of the Ocean showcases clear and pristine ingredients from the sea. Served on a bed of squid risotto, the delicately pan-seared Hokkaido Scallops perfectly complements the sliced abalone on the dish with its wonderful texture and smoky aroma. This exquisite creation is well balanced with the sweetness of an Irish Oyster served with sea salt foam and sea lettuce.
True to his Peranakan roots, the next dish on the menu clearly highlights Chef Matthew’s artistry and penchant for bringing out subliminal local flavours. Inspired by his grandmother’s Teochew cooking and childhood memories every Chinese New Year Braised Duck and Sticky Glutinous Rice aptly brings to the table the nostalgia element to the menu in this modern epicurean art piece.
Next on the menu is an exotic dish named Milk Fed Veal, a flavourful melt-in-your-mouth tender morsel of meat air flown from Netherlands. The veal delicately sits on an al dente barley and truffle risotto with a side of stewing trompette mushrooms and portion of smoky bacon gelato made from an emulsion of bacon and cream slow cooked over a hot pan. This further enhances the flavour of the meat, making for a delectable dish that’s a feast for the senses.
As a finale to an amazing meal, Chef Matthew’s Symphony of Valrhona Chocolate is a perfect combination of diverse flavours and textures for all cocoa lovers. A chocolate layered mousse is accompanied with a cloud of cotton candy and mango sorbet for that perfect combination of sweet and sour flavours.
Pair this enticing menu with Rabbit Stash’s very own love potion concocted with Glenfiddich Single Malt Scotch Whisky and strawberry purée served over a chiselled ice ball for that added aesthetic appeal. A pot of Tea Forté or complimentary sparkling wine are also available.
Rabbit Stash’s menu ($148++ without sparkling wine and $168 with sparkling wine) is available from Wednesday, 10 February to Monday, 15 February 2016.
For more information and usual opening hours of Rabbit Stash, please visit Rabbit Stash.