This August, diners in Singapore will be treated to a taste of Taiwan via Scandinavia, when the team behind Mume, currently number 43 on theAsia’s 50 Best Restaurants list, heads to the city’s Pollen restaurant for a special eight hands dinner sponsored by S.Pellegrino and Acqua Panna.
Pollen executive chef Steve Allen will welcome Mume chefs Richie Lin, Long Xiong and Kai Ward on 30 and 31 August, where an eight course tasting menu showing off the trio’s much lauded application of New Nordic techniques to Taiwanese ingredients, inspired by spells at Noma, as well as Allen's sophisticated take on French Mediterranean cuisine will be prepared.
Dishes will include Mume’s famed Wagyu Beef Tartare with clam mayo, confit egg yolk and preserved daikon, a dish of seaweed-poached Akoara King salmon with cured scallops and Scottish brown crab from Englishman Allen, designed to invoke the UK seaside, and a collaborative dish called Steamed Turbot & Herbs, served in a young ginger, Taiwanese pepper, sake, kombu and lemon thyme-infused broth. The Mume team will also be holding back a surprise for their last dish, which will epitomise the restaurant’s unwavering focus on seasonality and make use of locally sourced ingredients.
Tickets are priced at $188, plus $48 for wine pairing.
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