An Epicurean Reprieve
Singapore, 26 March 2015 – To celebrate the seamless transition of cool spring days slipping into the warmth of summer, Chef Hiroshi Ishii (石井博) presents a nine-course Summer Kaiseki menu focusing on light and refreshing seasonal ingredients. Crafted to invigorate the palette and cool the body from warm and humid days, the Summer Kaiseki menu is priced at $180 and will be available from 1 June to 31 August 2015.
“For this summer kaiseki experience, I am in the pursuit of Ryomi (凉味) – a cool and invigorating character – which I have imparted to each dish. This menu is designed to offer an epicurean respite from the heat of summer in the form of exquisite handcrafted fare which, when coupled with the serene environment of Keyaki, should leave guests feeling refreshed and pleasantly tranquil.” Said Chef Ishii.
The summer kaiseki experience begins with the kobachi course, a delicate cube of sesame tofu complemented with steamed prawn and ginger to gently awaken the senses. Next, the zensai course is served, a quintet of exquisitely crafted appetisers, artfully arranged to tempt both eye and palette. Pike eel teapot soup is enjoyed next, a clear broth of subtle and complex flavours with a single finely-sliced pike eel enhanced with wild mushrooms, mountain herbs, gingko nuts and a hint of Japanese citrus, releasing a piquant cloud of fragrance when the lid is lifted from the tea pot. As a savoury focus to the menu, grilled wagyu beef seasoned with garlic miso is tempered with simmered maitake mushrooms and snow crab, offering a refreshing contrast to the heartier texture of the beef. To round off the menu, delicate strands of chilled somen noodles are presented on ice, a traditional summer dish, the noodles are served with a homemade soy dipping sauce, spring onions and ginger, an uplifting conclusion to the meal.
Date: 1 June to 31 August 2015
Venue: Keyaki (Level 4), 7 Raffles Boulevard, Singapore 039595
Reservations: +65 6826 8240 / email@example.com
Sesame Tofu, Taro Stem, Prawn, Radish Sprout and Ginger
Fig and Tofu, Anago Sushi, Horse Mackerel with Miso, Baby Watermelon, Grilled Prawn with Uni (Sea Urchin) and Crab Spring Roll
Pike Eel Tea Pot Soup
Toro (Tuna Belly), Tai (Sea Bream), Hamachi (Amberjack) and Ebi (Sweet Shrimp)
Grilled Sea Bass with Asparagus Wrapped in Bacon
Simmered Pumpkin Dumpling, Mountain Vegetables Stuffed in Deep-fried Tofu and Taro with Minced Chicken Sauce
Grilled Wagyu Beef with Garlic Miso, Simmered Maitake Mushrooms, Snow Crab and Red Bell Peppers
Chilled Somen Noodles
Dishes may vary slightly depending on seasonality of ingredients. Prices listed are subject to service charge and GST.
For dining reservations and enquiries, please call +65 6826 8240 or email firstname.lastname@example.org
For media enquiries, please contact:
Ms Tang Wen Xian
Assistant Marketing Manager
DID: (65) 6826 8092
Ms Dawn Lee
DID: (65) 6826 8091
Keyaki Facebook: https://www.facebook.com/Keyaki.Singapore
About Pan Pacific Singapore
Located in the heart of Marina Bay with easy access to world-class shopping, Suntec Singapore International Convention and Exhibition Centre and the Central Business District, Pan Pacific Singapore offers 790 contemporary rooms and suites that are ideal for business or leisure. Savour epicurean delights at our award-winning restaurants and bar or rejuvenate at our swimming pool and spa. Pan Pacific Singapore is proud to be named Asia’s Leading Business Hotel by the World Travel Awards from 2006 to 2012, World’s Leading Business Hotel by the World Travel Awards from 2007 to 2010 and 2012, and World’s Leading City Hotel by the World Travel Awards in 2011. The hotel was also a recent winner in “2013 World’s Best Business Hotels” by Travel & Leisure Magazine Readers, Tripadvisor’s 2013 Traveller’s Choice Awards and Certificate of Excellence Awards.
About Pan Pacific Hotels and Resorts
Pan Pacific Hotels and Resorts comprises 21 premium hotels, resorts and serviced suites (including those under development) across Asia, North America, Oceania and Europe. The “Pan Pacific” brand provides refreshing Pacific experiences inspired by an invigorating blend of its Pacific Rim locations. It is focused on enriching experiences that draw on a diversity of landscapes and cultures; and relevant choices that convey freedom and individuality. Pan Pacific Hotels and Resorts has been recognised by Condé Nast Traveller magazine as one of the 25 hotel companies demonstrating social responsibility and has won esteemed accolades such as World Travel Awards, AAA Four Diamond Award, Condé Nast Gold List and Readers Choice Awards. For more information, visit panpacific.com.
The award-winning restaurant, Keyaki, is renowned for its use of fresh ingredients imported from Japan. Chef Hiroshi Ishii, together with his team, presents an array of authentic and immaculately presented sashimi, sushi, teppanyaki and much more. Perched on Level 4 of the hotel, Keyaki is surrounded by a beautifully sculpted Japanese garden and koi pond. This elegant venue provides an authentic setting for the exquisite cuisine.