Chefs Top Russell and Michelle Goh of Mia
have unveiled a new seasonal tasting menu inspired by winter holidays in Europe and Asia, highlighting distinct cooking methods like slow-cooking, curing, and fermentation.
Choose from the five-course (B2,850++) or seven-course (B3,550++) tasting menu, along with a wine pairing of either three (B990++) or five glasses (B1,890++).
Some of the highlights include starters like foie gras dipped in mulled wine; Hokkaido scallops served with apple; and crab chawanmushi, an egg custard dish common to Japan.
The cured hamachi drizzled with wasabi snow is an adorable representation of snowfall during Christmas, while the Hokkaido Kamui Gyu A4 wagyu chateaubriand, served with mushroom emulsion, celeriac cream, potato soufflé, and beef sauce, is the kind of stick-to-your-ribs main that might make you pine for real winter weather.
Goh’s desserts, meanwhile, are beautifully crafted with unexpected ingredients, like the flavorful fig leaf ice cream and pear sorbet with olive oil.