Perched on the rooftop of Iluma mall, Chef Daniel’s Kitchen recently introduced a curated menu collection featuring themed dishes that change quarterly.
The kitchen is helmed by award-winning Singaporean chef, Daniel Koh, who combines Eastern cooking methods with Western ingredients, presenting a modern take on Asian cuisine.
Gourmet Chinese Tea
Flower Fairy, a floral tea comprising lily, green tea and osmanthus makes a soothing palate cleaner before the meal. It is sweet-smelling and tastes divine even without sugar.
The Rock & Roll Salad exhibits a winning combination of flavours.
The chef’s signature dressing includes honey, garlic, mustard and olive oil, bound with a soft boiled egg yolk. Apricot, cranberry and melon seeds add texture to the fresh crisp salad. Lightly seasoned with salt and pepper, this salad is a delight to consume.
White asparagus is poached in white wine till soft, then wrapped with slightly charred Parma ham. It is served with fried button mushrooms and truffle, and drizzled with hazelnut oil for utmost aroma.
As for the pan roasted tuna steak, pristine sashimi grade tuna is used, seasoned with cracked pepper and cumin. Nicely seared on the outside, the tuna is served with green asparagus and white wine butter sauce.
The unassuming oven baked spring chicken will take you by surprise. Apart from the tender meat and deliciously crispy skin, the side ingredients of air-flown mushrooms, truffles and white wine add marvellous aroma.
For meat lovers, the stewed spring lamb shank is a highlight. The combination of Chinese rose wine and red wine used in cooking this dish exhibits the concept of east meets west. The meat is so buttery soft, it melts in the mouth; the fat to meat ratio is just perfect. It is then crowned with herb-crusted potatoes that complement the meat extremely well.
The U.S. Kurobuta pork cutlet is sesame-crusted and baked till tender and juicy.
The accompaniments for the pork include a trio of white pepper, honey pineapple sauce and luscious potato mash.
The angel hair pasta – cooked al dente – comes with shredded chicken and tamarind reduction, composed of seven spices. When it first hits your tongue, tom yum and assam will come to mind. This is a delicious attempt on pasta with an Asian twist.
The crepes here are flourless and handmade, brought to your table on a flambé cart where you can watch the live cooking action. A zesty essence from the liqueur blends harmoniously with the sweetness of the dessert.
The crepe Suzette with vanilla ice cream is a nice dessert to end a heavy meal on a light note.
Chef Daniel’s Kitchen impresses with creative and exemplary dishes and scores high points. We’ll certainly be back again to try out the next quarterly menu change.
201 Victoria Street #07-05
Tel: +65 6509 9888 | Website
Opening hours: 11:30am – 3pm, 6pm – 11pm