Chef Ivan Brehm and the Nouri team are pleased to welcome Chef Vallian Gunawan of Kindling, Jakarta for their first Four Hands collaboration of this year.
At Kindling, Vallian draws on his Chinese-Indonesian heritage and French culinary training, presenting Asian flavours through a refined French rendition. His cooking is shaped by memory and familiarity, with his cuisine serving as an homage to his culinary journey.
For two days only, the two chefs come together to create an exclusive collaborative menu.
Dates:
Saturday, 2 May | Dinner
Sunday, 3 May | Lunch & Dinner
Price (before preferential rate):
SGD405.26 menu only
SGD642.66 menu with beverage pairing
Exclusively for Comoclubbers: enjoy an exclusive 20% off food only. Beverages will be charged in full.
MENU
Snacks
- Rye sourdough
- Vegetable broth
- Silken cheese
- Not a carrot cake
- Frozen yogurt raita
Mushroom Jelly Local mushrooms, braised abalone, cultured water chestnuts, steam-extracted mushroom jelly
Lao Hu Cai Margra lamb tartare, aromatic herbs, nuts and oils
Crab Cheong Fun Steamed king crab, empress chive and soy cream velouté, buah kulim foam, garlic crisp
Not a Lo Mai Gai Seafood and glutinous rice clay pot, chicken fat emulsion, chicken liver and dried seafood xo-x sauce
Alfonsino Steamed Japanese kinmedai, herbal Tom Yum Nuea, pickled chili
a l'Orange Dry-aged, roasted Irish duck, spiced orange sauce, duck and 9 year-old mandarin skin, black orange emulsion
Trou Nanyang
Gum Marinated peach gum, osmanthus, bird's nest, Chinese almond ice cream
Petit Fours
Please quote ‘Comoclubber’ when booking your reservations online and provide your Comoclubber ID upon arrival.
