SEAFOOD LOVES SAKE

Pairing 1

Gozenshu Junmai 1859
Bodaimoto

Norway Atlantic
Cod Fish

Sourced from Norway’s edge of the Barents Sea, the icy cold waters enables the Atlantic cod fish to grow in optimal conditions – revealing its gentle and naturally buttery flavour.The fish is marinated with white miso and served with roasted seasonal vegetables on a bed of Champagne beurre blanc.

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Pairing 2

Echizen Misaki Junmai Daiginjo
Sakahomare

Madagascar King Prawn
& Pumpkin Risotto

The king prawn is fished from the warm waters of the Mozambique channel. Grilling it over binchōtan charcoal gives a firm, meaty texture with an earthy charred fragrance without losing its distinctively sweet flavour. It is served with a roasted pumpkin cream risotto and some nduja sausage from Southern Italy.

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FUSION

Tess Bar & Kitchen

36 Seah Street, Singapore 188392 (Beside Raffles Hotel)

Tel: 6337 7355

https://tessbar.com/

Situated in a classic shophouse at Seah Street, opposite Raffles Hotel, Tess Bar & Kitchen is a drink-centric and food-centred concept with a modern interpretation of cocktails and food. With an industrial-chic design, Tess Bar & Kitchen is a conductive, open space for guests to relax, mingle and interact with the kitchen and team of staff.

Head Chef Kenneth Oh

The culinary director and head chef, Kenneth Oh, is World Gourmet Summit’s “Rising Chef Of The Year” in 2017 and has always been passionate about food since young. With much experience in setting up various restaurants and teams under the parent company, Chef Kenneth is a fearless chef that puts his heart and creativity onto a plate.

Make your reservation here