Saturday, April 9, 2016

World gourmet Summit Singapore 2016: Mandarin Oriental Hotel feat. Chef Manzano.

From the 28 March to 24 April 2016, the World Gourmet Summit is here in Singapore again, and to my delight, I received an email invitation from Mandarin Oriental about their collaboration with Spanish chef Nacho Manzano.

Any opportunity for good food and drinks with the heart of Singapore as backdrop with the Mr is hard to come by, and we welcomed the chance :)
dolce vita mandarin oriental
At Dolce Vita restaurant, Mandarin Oriental hotel.
We have been to Melt cafe several times for their Sunday lunch buffet with free-flow champagne, but this is our first time to Dolce Vita.

The 10 course menu:

1. Ham croquette "Casa Marcial"

2. Rooster's crest

3. Lichen

4. Sea urchin with Hollandaise sauce

5. Spring

6. Fava beans with cockle

7. Cod tripe

8. A la sal (seabass with artichoke tea)

9. Marinated pigeon (medium rare)

10. Celery pannacotta

Ham croquette "Casa Marcial"

Rooster's crest (the biscuit-like item shaped like a rooster's crest) and Lichen (fried seaweed at the canopy of the little bonzai tree)


Rooster's crest

sea urchin nacho manzano
Sea urchin with Hollandiase sauce.

Buen provecho.


Fava beans with cockle.

Cod tripe.

Sea bass with artichoke tea.

Marinated pigeon, medium rare.

Celery pannacotta, with apple and lime sauce. Nice dish to end the meal!

ootd hermes audemars piguet

world gourmet summit chef nacho manzano
With the gentlemen of the night. 2-star Michelin chef Nacho Manzano and the Hubby of course. We had a wonderful evening. Muy bien, gracias!

Thank you Mandarin Oriental hotel and Chef Manzano for the epicurean experience.
I must admit, the variety tonight is nothing like what we usually have for dinner on weekends (think:  zhi-char food).
It sure is a nice change for our tastebuds to try different textures, sauces and meat once in a while :)


  1. Sea urchin with hollandaise sauce??? Okay. I got to pack a bottle of hollandaise sauce in my luggage when I go to Hokkaido in June and try mixing it with the fresh uni there. Sounds like a plan.

    1. So funny you! Bring hollandaise sauce to japan! hahaha

  2. Wooooo That Sea Urchin! YUMS! But I can never ever review food. I just don't have the patience to photograph them before I makan them!

  3. Wow.. each dish looks so exotic! Particularly the Rooster's crest and Sea Urchin... Hubby and I usually go for buffet and hence we always ponder if we ever get to go for such delicate 10 course meal.

  4. Well! I simply love the presentation of every dish they have on the table. Quite unique and innovative they are with serving.

  5. The dishes all look so delicious! Their presentation is really good, plus the ambience, bet the experience was fabulous ;)
    Don't think I'll even get to enjoy this as I'm a small eater... Hubby sure say waste money...LOL!

  6. Oo, Uni! The food all looks very interesting. Dolce Vita's been around for years, iirc! Good to see they are still churning out innovative food.

  7. Love the unique food presentation esp the rooster crest and lichen on the bonsai tree, feels like food art!

  8. Such exquisite dishes for your epicurean experience. An idea for my upcoming 10th wedding anniversary celebration perhaps :)


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