Story and photos by Dr. Michael Lim The Travelling Gourmet TM
Copyright all rights reserved
All food photos are of REAL food with no photoshop
The irrepressible and inspiring Travelling Gourmet TM goes to the Bond Street of Singapore to experience contemporaray Cantonese cuisine in…
MITZO…The name sounds Japanese but it actually serves cutting edge Cantonese cuisine. MITZO is derived from the Cantonese for “Honey Date” aka red date used so often in Cantonese cuisine especially for making super Tonic Soups! Located on Level 4 of the 5 Star Grand Park Orchard Hotel, in a very prominent location on bustling Orchard Road, the restaurant used to be called Open House and served Singaporean cuisine buffet style.
The Grand Park Orchard Hotel is the flagship of the Park Hotel Group helmed by dynamic and intelligent Allen Law, a gentleman I am honoured to call my friend. Allen’s other family business is the widely popular and hugely successful Giordano brand.of clothes and accessories founded in 1981 in Hong Kong. To reflect its tailoring connections, the façade of the hotel is lit up in a “Herringbone” pattern which changes colour on occasion. Even the doors of the elevators sport the ‘Herringbone” motif.
Avant garde Cantonese cuisine!
Cutting Edge Cocktails too!
Not only is the new wave “out-of the-box ” Cantonese cuisine astonishing good, there is also an Artisanal Cocktail Menu. Forget James Bond’s Vodka Martini shaken, not stirred…instead sample unconventional…
Asian Redux and other intriguing Cocktails crafted by tall and approachable Mixologist Marco Pignotta who hails from sunny Italy. Livorno on the west coast of Toscana near Firenze to be exact. I was very happy to get an opportunity to practice my Italian with him! The Cocktails are made with Asian ingredients like Chrysanthemum Tea and Ginseng for its aphrodisiac properties. POWDERFUL! Wahahaha! Salty Espuma foam on top of one cocktail was rather amazing. It is a Molecular Gastronomy technique using Soy Lechitin.
You must try the Signature Degustation Menu which gives you an overview of the philosophy of the cuisine here and also showcases the creativity of friendly Chef Nicky Ng who is Singaporean.
精选点心炸拼 DEEP-FRIED DIM SUM PLATTER
金牌甘笋罗卜丝酥 Thousand layer radish puff
脆炸奶皇金瓜粿 Crispy glutinous pumpkin in custard
鹅肝虾多士 Bread coated shrimp and foie gras
虫草花鲍鱼炖鸡汤 Double-boiled abalone soup with cordyceps flower, chicken and king oyster mushroom
樱花姜茸蒸鳕鱼 Steamed cod fish with minced ginger in soya sauce
奶柠虾球 Deep-fried prawn coated with creamy lemon sauce
新疆羊仔骨 Pan-fried lamb chop with enoki mushroom and onion in Xinjiang style
千子虾粒蛋炒饭 Fried rice with ginger, shrimp and tobiko
鳄梨果鲜奶露伴酒酿煎堆 Chilled avocado milk shake served with fried sesame dumpling
The sphere as big as a golf ball is crusted with aromatic sesame seeds and…inside is a sexy luscious liquid liquer and chocolate filling. Bamboo leaves like two horns and smoke from dry ice give this jade green Avocado dessert a spectacular entrance at your table! My friend bit in expecting lotus seed paste and got a suprise when the liquid filling burst like a hand grenade!🙂
Scrumptious specialities during Sunday Brunch include Goodies like teamed bamboo clam with minced garlic, Spicy chilli lobster served with bun and Stir-fried XO abalone with asparagus, Mitzo special barbecued pork, Har gao, Siew mai, Braised duck with pulled noodles, SAS (silky and smooth) Hokkaido milk cheese tart.
A most serendipidous repast found me in a jolly good mood…I am most impressed with the ambience, décor, food quality, food presentation, Cocktails and service of Mitzu. I feel confident that Mitzu will win at least One Michelin Star in next year’s Michelin Guide Singapore 2017.
MITZO is awarded The Travelling Gourmet’s BEST CONTEMPORARY CHINESE RESTAURANT 2017!
Grand Park Orchard Hotel
270, Orchard Road
Tel: 6603 8855
- 6:30pm to 1am last order (Thursdays to Saturdays, eve of Public Holidays)
- 12pm to 1am (Sundays to Wednesdays)
- 12pm to 2am (Thursdays to Saturdays, eve of Public Holidays)
To be continued…
More to followed…
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