Mitzo Launches Seasonal “Ode to Spring” Menu
The ever-progressive Cantonese restaurant Mitzo Restaurant & Bar welcomes the season of spring with a series of exclusively curated seasonal set menus paired with artisanal cocktails.
From 1 April to 30 June 2016, Executive Head Chef Nicky Ng brings the garden to you with two-tailored 6-course Ode to Spring set menus of unique flavours, texture and taste. Ode to Spring features a scrumptious array of dishes which creatively incorporate edible flowers, such as Chrysanthemum, Zucchini flower, Butterfly pea, Saffron and more, making for a light and refreshing meal that captures the spirit of spring.
Experience a whole new take on authentic Cantonese cuisine with the Ode to Spring I menu (S$78++ per person/ S$108++ per person inclusive of two cocktails pairing, minimum two persons).
Decked in a beautiful presentation, the floral dim sum platter of Jasmine xiao long bao, Butterfly pea shrimp dumpling and Baby abalone and pork dumpling topped with ginger flower bulb entertains the tastebuds with a sequence of flavours and textures. The Jasmine xiao long bao brings a mild floral flavour and can be accentuated if you add more flower buds into the soup. The crispy Zucchini flower tempura stuffed with wasabi shrimp was decent but the wasabi flavours was non-existent.
For a luxurious indulgence, the Ode to Spring II menu (S$98++ per person/ S$128++ per person inclusive of two cocktails pairing, minimum two persons) offers a medley of seafood and meat dishes. Expect mild flavours in the menu such as Poached fine noodles with crab meat are drenched with a silky superior saffron sauce. The use of saffron sauce adds a little western touch to the dish. Honestly, I think I still prefer the gravy to have a little sweet crustacean taste. But the hearty and aromatic Double-boiled Chrysanthemum pork ribs and clam soup is real comforting with subtle chrysanthemum flavours in the soup.
A meal is never complete without delectable desserts. Both menus feature the Roselle aiyu pudding served with cherry crush, where this ice jelly is a perfect harmony of flavours to satisfy every palate. Love the lychee sorbet on the top!
Diners who opt for the cocktail pairing menu can look forward to a unique degustation journey of exquisite concoctions that have been artfully selected by Mitzo’s in-house mixologist to complement the floral menu.
Cocktails to note are the Lolita Julep, a refreshing and floral twist to the timeless Mint Julep, made from Citron Vodka muddled with fresh Japanese cucumber, slaps of fresh mint sprigs, fresh lime juice, elderflower liqueur and flower water – paired with the Floral dim sum platter to experience the true harmony of floral aroma in Cantonese cuisine.