When it comes to food, I can be pretty picky.
It’s not a matter of being a snob, nor is it allergies. I’m just very conscious of the food I ingest. If I eat out, it has to be good food. Maybe I’m being dramatic, but I mean it when I say my day will be ruined by a bad meal.
A collaboration between Makan@JEN Singapore Orchard Gateway and Derek Cheong — Masterchef Singapore Season Two winner — this specially-curated set menu showcases Chef Derek’s stellar signatures for a limited time from 15 June 2022 to 11 September 2022. I had the 6-Course Course Dinner ($138/person, $208/person with wine pairing).
The dinner started off with a fresh, charcoal-grilled brioche bun, paired with a generous knob of homemade kombu butter. As someone who tries very hard (but more often than not is unsuccessful) to keep her carb intake low, I just had to go for seconds. An unabashed kombu flavour seeped throughout the delicately rich butter, contrasting with the hint of sweetness. Paired with the fluffy and smokey brioche, it was a match made in heaven.
For the amuse-bouche, a tsukune meatball and aka ebi pie tee were served. I liked the pie tee shell, which was especially crisp and light thanks to the addition of beer batter. Otherwise, I thought these were alright and not very memorable.
Chawanmushi
Serious question, is there anyone who doesn't like chawanmushi?
If there is, I’m sure Chef Derek’s rendition of the iconic Japanese dish would convince them otherwise. Featuring a smorgasbord of ingredients such as briny ikura and charcoal-grilled crab, laced with a drizzle of yuzu ponzu ankake, the custardy egg had a melt-in-the-mouth silkiness. Oh, and the moment the ikura pops (it truly never gets old!) is perhaps the most glorious, delicately coating the custardy egg with a thin layer of sweet and salty flavours. A well-thought out and well-executed combination of textures and flavours, in my honest opinion.
Hokkaido Scallop
A plump Hokkaido scallop is seared only on one side, resulting in an ultra-tender and juicy bite. I’ve had overcooked scallops before and after tasting this, I much rather prefer mine undercooked. I love the pairing with the accompanying ragout made with ramson, grilled asparagus, fava beans, and charred kai lan, which had a slight bitterness from the greens but also smokiness from the grill.
Black Cod
Black cod is known for having a silky, velvety texture in comparison to the leaner cod. The black cod was delightfully buttery without being jelak (the nauseating feeling one gets when eating overly-rich foods), presented with an immaculate beurre blanc, a classic French butter sauce that had just the right amount of acidity. As someone who rarely opts for seafood at restaurants, I enjoyed this very much and am still dreaming of its luxurious texture.
Top with caviar (+$30) for a real party in your mouth.
Pork Jowl
Chef Derek’s signature dish. It’s a real hit amongst his customers at his private dining concept Twelve Flavours, although I was informed it was taken off his menu (an unfortunate event). Moist, fatty, and very delicious, the pork jowl pulls apart with utmost ease (you don’t even need a fork). Served with a tangy apple purée, slow-cooked wok hei cabbage, and an immaculate jus rendered from reducing a stock of roasted pork meat and bones.
Apple
With the richness from the previous dishes, this was a perfect little palate cleanser before moving onto dessert. Featuring an apple and shiso sorbet that was very refreshing, it was a simple but impactful dish.
Roasted Banana
Roasted banana ice cream with chocolate and peanut butter: I have no words. The combination just hits right because it’s nothing out-of-the-ordinary, but it just makes you feel so warm and happy.
We ended with petit fours, which, in fact, only involves two items (I mean, the absolute audacity of us English speakers to assume everything is an English word). Petit four means "small oven" in French, a reference to the cooking method used to make these items.
Overall, I think this meal is worth a try for food-lovers — definitely value-for-money considering the food you get. There are set lunches available daily for less too.
Address: Makan@JEN, JEN Singapore Orchardgateway by Shangri-La 277 Orchard Road, Singapore 238858
Opening Hours: Wednesday – Thursday Lunch: 12.00pm – 2:30pm; Dinner: 6:30pm – 10:00pm, and Friday – Sunday Lunch: 12:00pm – 2.30pm; Dinner: 6:30pm – 10:00pm
