WRX Launch Soirée

Maureen
Maureen
November 25, 2011
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Wine & Restaurant Experience (WRX) Launch Soirée kicks off at Maritime Experiential Museum & Aquarium, Resorts World Sentosa last Thursday. It was an enjoyable occasion for champagne and food pairing, sipping the best bubbly and savoring excellent food with great company.

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Eight partner restaurants has served canapés for the night; to be paired with bubbly sparkling wines. Beside the lovely food and wine, we also enjoyed the scenery and crane show presented by Sentosa.
Chef Li Man
Tung Lok Classics, Orchard Parade Hotel

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We had some classic Chinese dished prepared by Chef Li Man. Chef Li Man has been working at reputable establishments in Singapore and Hong Kong for more than 24 years. He is currently the senior executive chef of Tung Lok and helms the kitchen at Tung Lok Signatures, Noble House and Tung Lok Classics.

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The sweet lobster meat was served on crispy yam nest, which makes a refreshing appetizers.

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I have tried spinach noodles and tomato noodles, but this is my first time eating aloe vera noodles. It doesn’t have the taste of aloe vera though.

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The poached noodles was cooked in fish Consomme, which was similar to fish head noodles. The fish consomme was very delicate and delicious.
Chef Douglas Tay
Osia, Resorts World Sentosa

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Osia has the longest queue because they served Polenta Crumbed Foie Gras, one of the specialty in Osia. The pan fried foie gras was coated with mirin soy glaze and finished with spiced fruit chutney. I was too absorbed in savoring the foie gras that I had forgotten to take a photo.

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Besides the foie gras, there was also sea salt and vinegar cured ocean trout with honey pineapple dressing.
Chef Gurpreet Singh
Punjab Grill by Jiggs Kalra

Punjab Grill serves a rich diversity of Hindu, Sikh, Pathan and Punjabi cuisnes. The menu at the restaurant comprises of food from the undivided region of Punjab.

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Fresh Scottish Salmon With Tandoori Marinade was served on bagel with saffron aioli. The saffron is blended with mayonnaise, garlic and lemon giving it a strong aroma.
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Roasted leg of lamb (raan hari singh nalwa) and the spicy roganjosh glaze work wonderfully together.
Chef Claudio Sandri
Brasserie Wolf

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Brasserie Wolf presents with classic French food with a modern twist. With 10 years of culinary experience from stints at Michelin-starred restaurants, Chef Claudio Sandri gets his inspiration from traditional French dishes.

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The roasted maitres duck breast was served with poached prunes and gnocchi parisienne, drizzled with red wine sauce. The duck breast is a tad too tough.

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I enjoyed the signature slow cooked beef bourguignon though. The meat was tender and deeply flavored with lardons, mushrooms and baby onions.
Chef Chan Kwok
Hua Ting Restaurant, Orchard Hotel

Hua Ting is highly sought after for their intricate delicacy that combines authentic Cantonese recipes with a touch of modern flair.

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These crispy savoury minced prawn and bean curd is wrapped in dough and fried till golden brown.

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Chilled duck meat was marinated with home-made spicy shrimp paste.
Chef Emilio Zamora
Bilbao Restaurant & Gastrobar

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Spain has highly valued hams employing a variety of breeds and curing methods. Chef Emilio sliced up the cured ham on the spot, these thin pieces of ham has very intense flavor. And the cute chef, says he wanted to shake hand with me but stretch out the pig’s hand to my face!
Chef Phan Iamsa-ard
IndoChine Restaurant, Madame Butterfly

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Indochine restaurant has a diverse culinary taste of Vietnamese, Laotian and Cambodian dishes.. Laotian sausage is a popular type of Lao sausage made from coarsely chopped fatty pork seasoned with herbs and spices. It was nicely grilled with a meaty texture.
Chef Zeng Feng
Si Chuan Dou Hua

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Sliced Beef Tendon and Tripe with Chili Sauce is a typical Sichuan dish, mala sauce has tons of flavor and really spicy.

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Dan Dan Noodle is another classic Si Chuan dishes that one shouldn’t miss. The tongue-lashing of chili oil combines with the well marinated minced meat in this powerful soup. I guess it is really an acquired taste, too spicy for me.


After a scrumptious dinner, we took a walk in Maritime Experiential Museum and discover Southeast Asia’s maritime trade history during 9th to 19th century.

Wine Restaurant Experience

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And how can we miss the beautifully-illuminated 7.4 metro RWS Christmas tree?

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If you would like to take part in the upcoming WRX dining activities, here are my recommendations:

1. WRX Gourmet Brunch

Date: 27 November 2011, Sunday
Time: 11.00am to 3.00pm
Venue: The Coliseum, Resorts World Sentosa
Price: S$158+ Citibank cardmembers receive 15% off

2. Italian White Truffle Delight

Date: 29 November 2011, Tuesday
Time: 7.00pm to 11.00pm
Price: S$688+ Citibank cardmembers receive 10% off
Venue: Gaia Ristorante & Bar

3. WRX Gala Dinner

Date: 30 November 2011, Wednesday
Time: 7.00pm to 11.00pm
Venue: Shangri-La Hotel,Singapore
Price: S$350+ Citibank cardmembers receive 15% off

For more information, please visit winerestaurantexperience.com

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