Stellar at 1-Altitude 4 Hands Kitchen was a cross-border culinary collaboration featuring two acclaimed culinary maestros, Executive Chef at Stellar at 1-Altitude, Christopher Millar and Two-hat Chef, Scott Pickett, chef-owner of renowned restaurants in Melbourne – Saint Crispin and Estelle.
With such amazing pair of chefs working together to create a 6-course lunch with wine pairing, we can’t miss on this opportunity. Ready to be in awe by the duo at this restaurant located at level 62 of One Raffles Place.
Stellar at 1-Altitude 4 Hands Kitchen
Steamed sea urchin custard with Iberico and Sturia caviar (Pairing with 2016, Greywacke Sauvignon Blanc)
Sturia is the flagship brand of Sturgeon – the leading French caviar producer. The company was set up near Bordeaux 20 years ago and has pioneered sturgeon farming in France. The caviar is lightly salted, which releases all of its long hazelnut flavours. I love caviar’s roll-in-the-mouth eggs when tasted it in small spoonfuls. The texture of Urchin custard is smooth and its creamy sweetness really wets the appetite.
Low temperature magret duck breast with Rillettes, Black radish and Quince (Pairing with 2015, Katnook Estate Merlot)
Magret is the juicy breast of a duck, and it cooks up much like a steak. It is on the right side of salty, with enough chweiness to keep it interesting. In fact, Duck is highly nutritious. It is an excellent source of protein, and without its skin, Duck has an even lower caloric value than skinless chicken. The meat is also a good source of vitamins A, B3, C and minerals iron, selenium and calcium.
Hand Dived Japanese Scallop with Seaweed and Finger lime (Pairing with 2015, Flametree Chardonnay)
The hand dived scallop is so fresh, it is soft and chewy with a mild flavor which is not very fishy compared to other types of shellfish. The interior of Finger limes contains caviar-shaped vesicles that burst with a lemon-lime flavor.
Crispy skinned Amadai with Tarama beurre noisette, Zuchini and Green peppercorn (Pairing with 2017, La Bobeme Act 2 Dry Pinot Rose)
There is nothing fancy about this dish from the way the chef cooks, but the flavors and texture are so pleasing.
Tajima wagyu oyster blade MBS 8-9 with Burnt carrot and Fermented black truffle (Pairing with 2013, Katnook Estate Cabernet Sauvignon)
This is one of my favorite items here, chef told us that Tajima crossbred Wagyu is the most famous of all Wagyu bloodlines. It is fed a specially formulated Japanese diet for a minimum of 400 days and is described as the highest quality beef in the world, renowned for its unrivalled tenderness, distinctive marbling, and flavour.
Chocolate with Buckwheat and Miso (Pairing with 2013, Pirramimma Late Harvest Riesling)
I have never thought of putting Miso into a chocolate dessert, and apparently it works well. The chocolate is flavorful and comforting, the buckwheat is crunchy.
Stellar at 1-Altitude 4 Hands Kitchen not only offer one of its kind of culinary experience, in addition, it has the best 360 view of Singapore with truly nice and pleasant ambience.
Stellar at 1-Altitude
Level 62, 1 Raffles Place, Singapore 048616
Tel: +65 6438 0410
Monday – Friday 1200 to 1400, 1800 to 2200; Saturday 1800 to 2200; Sunday 1800 to 2100
- East-West line or North-South line – Raffles Place station
- Prudential Tower along Cecil Street 57, 131, 167, 700, 971
- Opp AIA Tower along Robinson Road 10, 10e, 70, 75, 100, 107, 128, 130, 162, 196, 196e
- OCBC Centre along Church Street 186 , 970
- OUE Bayfront along Shenton Way 10, 10e, 57, 70, 75, 100, 107, 128, 130, 131, 162, 167, 196, 196e, 700, 971E
*Disclaimer: This was a media invite.