A five-course wine-pairing dinner, designed by chef Richard van Oostenbrugge of two-Michelin-starred Bord’Eau restaurant in Amsterdam, took guests on a delightful palate discovery from the first course—an oyster ice cream on a bed of caviar and beef consomme jelly. Special speakers placed under each table emitted vibrations to match this course titled Touch. Aroma came with the mouth-watering waft of black truffle perfuming the second course of Hokkaido scallop. With the third course Taste came an explosion of Asian flavours on the palate, with a coconut and lime flavoured sea bass. The entree titled Sight was accompanied by a brilliant light show projected on the cavernous interiors of the restaurant. Singers from the Singapore Lyric Opera and 12 musicians from To Ensemble entertained with elegant music throughout, with dinner ending on a memorable note with dessert of Sound. Giant Guanaja chocolate balls were paraded out of the kitchen and onto the dinner tables, revealing a praline and mousse within after hot chocolate poured over the balls “cracked” them open to dramatic music performed by the musicians.
Having had their senses artfully courted, guests took their time to depart, with each bringing home a bottle of Krug Grande Cuvée champagne, along with a pair of Riedel Vinum Extreme champagne glasses