2.5
4.5
4.5
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佳
肴
美
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roasted Saint Pierre with braised celeriac,
poached shellfish, caviar & oyster nage (by
Chef Robert Stirrup, Fairmont Singapore
& Swissôtel The Stamford, refer to page
105) paired with 2015 Farnese Fantini
Montepulciano DOC, Ortona, San Salvo
and Pollutri, Italy
While both the wine and dish are excellent in their
own right, I found this pairing was not as well
balanced as the previous courses. While the red fruit
notes in the wine help to bring out the tenderness
of the fish, the wine’s flavour overwhelmed such
a delicate dish. The tannins were also on the
strong side, and they thoroughly drowned out the
character of the Saint Pierre. However, the wine
did fare better with the poached shellfish, whose
meatiness and stronger flavour stood up better
against such a strong wine.braised veal cheek with coarse polenta,
veal kromeski & Perigord truffle sauce
(by Chef De Cuisine Kirk Westaway, JAAN)
paired with 2013 Pont des Arts Nuits-
Saint-Georges Réserve Spéciale, Nuits-
Saint-Georges, France
Another excellent pairing. The beautifully soft red
fruit character in the wine pairs extremely well
with the veal, helping to accentuate its juiciness.
The silky tannins the wine also provided the soft
support the veal needed, bringing its tenderness
to the fore, without being too overwhelming.
All in all, I found this to be an excellent pairing,
where the wine and dish both showed each other
respect, simultaneously seamlessly harmonising
their flavours, while also showcasing their own
inherent character.**“modern twist on a Waldorf salad”: duo
of chicken & apple with walnut granola,
celery, & romaine lettuce with kombu
yoghurt ( by The Singapore Junior Chefs
Club) paired with 2014 François Thienpont
Sauvignon Blanc, Bordeaux, France
A clean, vibrant pairing. I enjoyed the fresh, intense
flavour of the wine, which accentuated the crisp
nature of the apples, romaine, and celery, keeping
the palate fresh and lively. The wine’s softness also
helped to accommodate the tender chicken and
creamy yoghurt, striking a balance on the palate
between richness and freshness. Of particular
note is the walnut granola and the kombu yoghurt,
which reveal themselves on the finish of the pairing,
creating an elegant dance of fruitiness, nuttiness
and umami in the mouth. Without a doubt, one of
my favourite pairings of the night.