Thursday, May 4, 2023

Caviar @ Palais Renaissance - Welcomes New Head Chef And A New Spring Menu


Caviar at Palais Renaissance is a fine dining restaurant offering a unique dining experience featuring over eight different types of caviar. A Spring Menu was recently launched, crafted by their new head chef, Chef Dannel Krishnan. The focus is still on showcasing the variety of caviars available at the restaurant.

Duck Rillette Quail Egg Kataifi

Chef Krishnan draws inspiration from seasonal produce from both the East and West, as seen in our first course - an adorable Duck Rillette Quail Egg Kataifi. Nestled in the crisped kataifi is a quail egg akin to a mini ozzy Ajitsuke Tamago, cushioned by a buttery layer of duck rillette. The kataifi was deep-fried in duck fats with a little sprinkle of kombu salt, lending each bite a savoury, aromatic crunch.

Tai Shirako

What followed was Tai Shirako, which is by far the most mouth-watering shirako I had. These unctuous morsels were elegantly plated with tangy apple balsamic jelly, and perhaps what made it moreish was that they were hand breaded in Japanese panko and fried till perfection. It can be a lot to have all three in a plate, but the occasional hints of salt and flavours from the Polanco Siberian caviar helped to offset that richness.

Firefly Squid

The next dish was one of my favourites - Firefly Squid with Egg Custard. The Tonburi Hotaru-Ika aka Firefly Squid, is prized for its bursting umami flavours packed in a tiny self. The savoury flavours from the creamy shoyu custard, mushroom reduction, and tonburi (some called it the land caviar) built upon one another and harmonized beautifully with the delicate squid's very own umami flavours.

Aged Big Scaled Bream

Next was Aged Big Scaled Bream with Yuzu Mandarin, physalis (add on Caviar de Neuvic 8g $40), with flavours embodying the spring season. Scaled and prepared in shinkei jime style, the sea bream was dressed with tangy yuzu mandarin sauce, garnished with charred physalis (cape gooseberries), Japanese myoga (Japanese ginger) and kaffir lime shavings that further enlivened the dish with citrusy and herbaceous notes. A little less of the dressing's acidity would have been better.

White Asparagus

The next dish, White Asparagus with almond cream and ice plant (add on kaviari caviar 8g $42), is ideally best to add on caviar due to its sweet profile. The White Asparagus from France is poached in koji milk, paired with charred nashi pear and sweet almond cream. I can understand the recommendation to pair it with caviar, as it was leaning too much on the sweet side on its own. The seemingly withered ice plant didn't help balance the flavours.

Bluefin Tuna

Next was an artistically plated Bluefin Tuna, served with two types of caviar - an award-winning Polanco Siberian and Kaluga Queen Cross Breed known for its creamy texture. The tartare is marinated with ponzu emulsion and served alongside crunchy Jerusalem artichoke. The tuna had a luxurious meaty mouthfeel, making it an ideal partner to its two equally exquisite counterparts.

Stone Axe Wagyu Tenderloin

Our main was Stone Axe Wagyu Tenderloin, one of Australia's best wagyu, served with cordyceps and oolong jus. While the Wagyu Tenderloin delivered in both taste and texture, what also impressed me was the well-seasoned cordyceps that acquired the consistency of a very springy noodle.


We had a refreshing pre-dessert, Sour Cream Snow with Almond Soil and Banana Jelly, followed by a sweet ending. The dessert was definitely the highlight - White Chocolate Strawberries and Yoghurt Ice Cream with Polanco Oscietra. The custardy White Chocolate dessert was adorned with a layer of glistening award-winning Polanco Oscietra caviar, paired with a scoop of yoghurt cream and sweet fresh Japanese strawberries. The mingling of the various components' sweet, savoury, tangy profiles was simply divine.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.

Palais Renaissance
390 Orchard Road
Singapore 238871
Tel: +65 98881217
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun)

Alight at Orchard MRT station. Take Exit 4. Walk to Wheelock Place. Walk to traffic junction of Orchard Road and Angullia Park. Cross the road to Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to destination. Journey time about 8 minutes. [Map]

1 comment: