A memorable start of @themandalamasters experience.
Here, we have @diegobeer who is introducing us the main Peruvian ingredients that are featured in the tasting menu.
What you can’t tell from this video: The calming and welcoming scent in the restaurant.
I was told that the MASL team select and prepare a certain incense that is burnt before the start of each service.
Starting with 5 Meters Below Sea Level’s ingredients: Crab, Clam and Carabinero.
Highly recommend you to opt for the wine/cocktail pairing. It was a series of impeccable pairings during my visit in September.
What makes you enjoy fine dining? Is it the luxury ingredients, the chef’s food philosophy, how intricate the dishes are prepared, the impeccable wine pairing or the thoughtful service and memorable experience?
In this 2nd course at MASL, we go 10 Meters Below Sea Level with Squid and Caviar Abalone.
Both seaweed dough crisp and cracker are made from squid broth that is surprisingly refreshing with great textures.
Loved this 🍞 so much that I managed to bring an extra loaf home. 🤫
Going 3280 Meters Above Sea Level, this 🍞 is made from Maca Root with a special recipe created by @pialeonkjolle.
Accompanied with Hibiscus Uchucuta Jam and Yacob Root Yogurt Cream Spread, this course is easily one of my favourites.
I’m glad it wasn’t served at the beginning of the meal like most restaurants would, otherwise I might finish it all at once. 🤭
Edit: I just found out that Maca Root is known to help with fertility, libido, balancing hormones levels. So many amazing produce from Peru are used in this menu.
Have you seen such 🌽 before? This exotic-looking corn is a type of Andean Maizes that is widely produced in Peru yet rare to find in Singapore.
Taking you 3550 Meters Above Sea Level in this course, this multi-color corn that is jam-packed with antioxidants is cultivated under high altitude conditions, in warm temperatures and mineral-rich soils.
Together with Peruvian Kiwicha (small gluten-free seeds that high in fiber and protein), Cancha (toasted corn nut) and corn crisps, this well-known Peruvian 🌽 produce is made into a stunning course that tastes beautifully earthy, comforting and subtly sweet, with a character.
Thank you for broadening my horizons by creating such fine food with down-to-earth and healthy ingredients. This turns out to be one of my favourite dishes during my visit. I love it.
Got your attention with the Hokkaido Uni but the real 🌟 of this dish is the Spirulina for me. Perhaps some guests only care about the typical and showy ingredients like caviar, uni and the likes to make up for the “price” they pay for. And every fine dining establishment needs customers like them too. But if you are like me, a little nerdy and loves broadening your horizons through the food you eat, then keep going. How often do you get so many superfood ingredients like Spirulina, Maca Root, Peruvian Corn, Kiwicha in fine dining menu? Peru is the world’s superfood capital. Their spectacular native produce is biodiverse with cooking techniques and cultures from around the world that are brought in to the country through centuries of immigration. Even though Peru being one of the world’s top culinary destinations, Peruvian cuisine is still underrated in Singapore. MASL gives you a taste of @centralrest until you get the full experience in Peru. This course is 0 Meters Above Sea Level topped with Uni, Spirulina crisps with Scallop ceviche and tiger milk dressing underneath.
This delicious, humble potato is actually a treasured crop and plays an important part of Peruvian heritage.
Heading up 1650 Meters Above Sea Level, this is the 6th course of the lunch menu with Peruvian Potato cooked in intense fire, cured Wagyu and Egg Yolk.
Also, impeccable wine pairing so far.
My favourite pairing is this 🍷 @donmelchorwine Cabernet Sauvignon 2019.
It’s very refined, elegant yet full bodied with ultra-fine tannins and a lasting finish. Would love to stock up this cab at home. ☺️
I also appreciate that the wine/cocktail pairing comes with every 2 courses instead of 1 wine pairing per course.
This allows you to enjoy your food thoroughly without getting overwhelmed by too much 🍷.
Quality over quantity for me, anytime.
Pork Belly with Cassava purée (a type of root vegetable – yucu/tapioca), topped with a rich and earthy tuile made from Andean Mushrooms at 2700 Meters Above Sea Level.
The cabbage 🥬 on the side is spot on and goes perfectly with this course.
Still reading? I wish you have tasted it for yourself.
Even though I’m very much a seafood/meat lover, I find that restaurants that know how to treat the vegetables right tells me a lot about how meticulous and tasteful they are.
And MASL has nailed it.
A sweet ending at @themandalamasters MASL by international culinary powerhouses @pialeonkjolle@virgiliocentral from @theworlds50best restaurant @centralrest and @kjollerest, supported by head chef @bernabe.mater, mixologist @alonso.palomino.15 from @ladybee.lima and an amazing team of talents like @diegobeer@ryandgeiger from Lima, Peru 🇵🇪.
This last course brings us 1450 Meters Above Sea Level with main ingredients: Cacao, Hidromiel and Mango for desserts with wine and cocktail pairing.
30 October marked the last day of MASL residency in Singapore.
Missed it? Sit tight!
Follow @themandalamasters and stay tuned for the next world class culinary collaboration in Singapore.
I wonder who’s next in the line up. 😉