Chef Millar is currently Executive Chef of the acclaimed Stellar at 1-Altitude in Singapore. Stellar at 1-Altitude is renowned for serving sumptuous Wagyu beef flown in exclusively from Chef Millar’s very own Tajima cattle herd in Australia.
A creative force in the culinary scene with a wealth of experience spanning 20 years, he has enjoyed a successful career in distinguished and award-winning restaurants in London and Australia, most notably the iconic Windsor Hotel in Melbourne and the prestigious Pavilion on the Park in Sydney, achieving the coveted Chef Hat award for both establishments. His creative inventions and adept culinary skills have garnered numerous awards and accolades, including the recently accorded Two Stars by Wine & Dine Singapore Top Restaurants Award, finalist for Chef of the Year and Restaurant of the Year in the 2017 World Gourmet Summit Awards of Excellence and Best Innovative Fusion Chef by National Critics Choice.
The five-day promotion at The Library will feature Chef Millar’s exquisite curation of Wagyu beef, which includes Chef’s signature Sturia Caviar on Crème Fraiche Cracker, Wagyu Tri-Tip Tataki with Truffle Mascarpone and Olive Soil, Rock Rose Gin Marinated Salmon with Oyster, Avocado and Ikura, Wagyu Petit Tender Over The Coals with Sea Urchin, Wasabi and Paris Mash, Pickled and Braised Wagyu Beef Cheek with Roasted Cauliflower Cream and Porcini. A decadent Sable of Mango and Lime Curd is served for dessert.
Available from October 31 to November 4 from 7pm until 11pm, the six-course dinner is priced at MYR350 per person with an option of wine pairing at MYR500 per person.
The five-day promotion at The Library will feature Chef Millar’s exquisite curation of Wagyu beef, which includes Chef’s signature Sturia Caviar on Crème Fraiche Cracker, Wagyu Tri-Tip Tataki with Truffle Mascarpone and Olive Soil, Rock Rose Gin Marinated Salmon with Oyster, Avocado and Ikura, Wagyu Petit Tender Over The Coals with Sea Urchin, Wasabi and Paris Mash, Pickled and Braised Wagyu Beef Cheek with Roasted Cauliflower Cream and Porcini. A decadent Sable of Mango and Lime Curd is served for dessert.
Available from October 31 to November 4 from 7pm until 11pm, the six-course dinner is priced at MYR350 per person with an option of wine pairing at MYR500 per person.
For reservations and enquiries, please call +60 3 2142 8000 or email dining@ritzcarlton.com.my.
Check out our review of Chef Millar's 6-course menu here.
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or Dayre for daily updates. Thanks :)
Check out our review of Chef Millar's 6-course menu here.
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or Dayre for daily updates. Thanks :)
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