In High Spirits - Brunch and Bubbly at Keyaki
Singapore, 26 May 2015 - Keyaki adds an extra dash of sparkle and exuberance to the popular okonomi eight-course weekend brunch with a new selection of five bubblies, selected to complement and enhance the classic Japanese fare. Starting from 30 May 2015, guests may indulge in this customisable experience by selecting their delicacy of choice from each course, and accompanying their tailored kaiseki menu with unlimited orders of their choice tipple. Weekend Brunch at Keyaki is available from 11.30am to 2.30pm and priced at $135.
The Okonomi Weekend Brunch derives its name from the Japanese term that translates to ‘as you like it’, or ‘your preference’, a concept which Chef Hiroshi Ishii has applied to the menu. Guests are presented with a tasting menu comprising eight courses of authentic culinary favourites, and invited to select one of five options per course, allowing them to tailor the experience to best suit their preferences. Chef Ishii has refreshed this menu, since it was launched in September 2014, updating it with delectable new dishes such as Grilled Salmon Belly, Grilled Scallop with Spicy Cod Roe, Japanese Crab Dumplings, Battered Soft Shell Crab and Oyster Teppanyaki.
To further heighten the experience, guests may choose from a curated list of five sparkling beverages, carefully selected to enhance the dishes created by Chef Ishii. The selection includes G.H. Mumm Blanc de Blancs Champagne, a light and refreshing Champagne that perfectly accompanies fresh seafood based dishes with its gentle effervescence; Sparkling Akazaru Shochu which enhances the umami flavours that are prevalent in Japanese cuisine; sparkling and ambrosial Mio Sake; Manzairaku Kaga Umeshu Soda, a sweet, rounded drink that is best enjoyed as an aperitif or with dessert; and Tiger Beer, an abiding Singapore classic that pairs perfectly with fried and grilled dishes.
G.H. Mumm Blanc de Blancs Champagne, Cramant, France - Sparkling with delicate bubbles, this Champagne has an elegant citrus fragrance and an elegant taste that is rich in minerals. This Champagne is the perfect accompaniment to seafood based dishes.
Mio Sparkling Sake, Kyoto, Japan - A refreshing and fruity sparkling sake which balances a clean, sweet flavour with a subtle bite of acidity.
Akazaru Sparkling Shochu, Kagoshima, Japan - Made from Murasaki Imo (purple sweet potatoes), this shochu has a gentle sweet flavour that draws out the hearty umami qualities of cuisine.
Manzairaku Kaga Umeshu Soda, Ishikawa, Japan - Made from the Benisashi Ume (Red Japanese Plum), this sweet drink is aged for three to five years to produce a soft, round flavour. This is best enjoyed as an aperitif or to accompany desserts.
Tiger Beer – A Singapore classic, this bold larger has a full-bodied flavour that accompanies teppanyaki and tempura dishes.
WEEKEND BRUNCH MENU (Guests may choose one option per course)
Kobachi - Light and refreshing, this amuse bouche course is meant to “awaken” the palate and prepare it for the meal.
Deep-fried Zenmai (Mountain Vegetables) wrapped in Soy Milk Skin
Grilled Dried File Fish
Seared Beef with Ponzu Dressing
Grilled Salmon Belly
Sashimi - Usually served early in the meal, sashimi best showcases the fresh flavour and tender texture of the fish.
Amaebi (Sweet Prawn)
Assorted Sashimi (Shake, Amaebi, Hotate)
Yakimono - Dishes in this course are cooked over high heat to achieve a crisp crust with a lightly seared interior.
Grilled Prawn Skewer with Bacon
Grilled Scallop with Spicy Cod Roe Sauce
Nimono – Simmered in Keyaki’s homemade dashi stock to enhance and intensifying their flavours, this course is a refreshing mid-menu dish to cleanse the palette.
Steamed Pork and Soy Milk Skin
Steamed Sea Bass with Turnip
Japanese Crab Dumpling
Agemono – This course presents hearty deep fried dishes encased in a crisp golden batter.
Deep Fried Pork with Cheese
Battered Soft Shell Crab
Deep Fried Sweet Corn
Teppanyaki – Cooked over high heat on an iron griddle, this course presents dishes with a smoky, seared flavour and a juicy interior.
Shokuji – This is the final savoury course in the menu and is meant to round off the meal.
Futomaki and Inari
Garlic Fried Rice
Cold Soba Noodles
Mizumono - Concluding on a sweet note, guests are presented with a choice of chilled seasonal fruit, ice cream or homemade Zanzai, a traditional red bean soup.
Green Tea Ice Cream
Red Bean Ice Cream
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Weekend Brunch at Keyaki
Date: Every weekend (and public holidays)
Time: 11.30am to 2.30pm
$135++ (inclusive of unlimited Sparkling Sake, Champagne, Sparkling Shochu, Umeshu Soda and Beer)
$75++ (for guests aged 18 years and below)
Venue: Keyaki (Level 4), 7 Raffles Boulevard, Singapore 039595
Reservations: +65 6826 8240 / email@example.com
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 Celine Tan
DID: (65) 6826 8094
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 22 premium hotels, resorts and serviced suites (including those under development) in 11 countries across Asia, Oceania, North America 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. Located 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.