Named for Paul Cézanne, the French Post-Impressionist illustrator, Cézanne turns each course into a canvas, recasting a European culinary palette with Eastern brushstrokes.
Working in the new flagship kitchen of Qing Gallery, head chef Brendon and his skilled brigade paint meticulous portraits of flavour and form, where sauce swirls as pigment, seasoning becomes shadow, and structure makes a mark with masterful contours and contrasts.
Their choice of innumerable ingredients and composition of thoughtful techniques speak eloquently for their artistry:
Seaweed tart with tofu cream, burnt chilli pesto and century egg white
Braised abalone in pie tee shells with shiso, avocado, ginger mayo and fried kale
Brined striped jack with pickled celery, cured shiitake, wasabi stems, clarified tomato water, fig vinegar, fig leaf oil and ginger flower snow
Australian rock lobster with lobster head sauce, red bell peppers, fermented chilli and kaffir lime leaf oil
Hokkaido scallop with pear and pumpkin curry, smoked eggplant puree and pucuk manis
Soy milk and duck egg custard with maitake mushrooms, salt-baked jicama, pickled daikon, almonds and clarified caramelised onion broth
Sea bream with a sauce of sake and fish bones, cushioned with edamame, pickled green chillies and puffed rice
Buckwheat pancake with tamarind-glazed fried sweetbread
Japanese A4 wagyu beef with salted black bean butter and a sauce of oxtail, ponzu and coffee oil
Coffee-glazed dry-aged duck with a sauce of tamarind, rose oil and mandarin peel
Yuba tartlet with yellow wine-marinated foie gras parfait and caramelised pineapple
Ulam granita with kedondong juice, dill oil and pickled guava
Roti bakar-inspired caramelised French toast with Earl Grey ice cream, kaya mousse and brown butter powder
Banana madeleine and choux puff with gula Melaka cream and pandan mochi
