Alma by Juan Amador

Never forget to save space for the desserts. A beautiful explosion of flavours with a good mix of berries.

To celebrate the launch of Benja Chicken, one-Michelin-starred Alma by Juan Amador will be showcasing the Benja Chicken in a special 3-course lunch menu available for three months from 3rd Sep 2019.
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The three course lunch includes:
1. Chicken Terrine as starter (first photo)
2. Chicken Roulade, which is a new take on the classic chicken rice featuring chicken thigh stuffed with brown rice (second photo); and
3. Wild Berries, a sweet fruity dessert (last photo).
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@benjachickenthailand is 100% natural, and bred in carefully controlled, cage-free farms. Besides the upcoming menu at Alma, it has been used by many chefs of Michelin-starred restaurants in Thailand such Saneh Jaan, Siam Wisdom and Paste.
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Chef Haikal had moderated the sauces used in the meal, so we can all better taste the chicken, which I found to have a richer flavour
profile, is tender, juicy, and naturally aromatic.
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Benja Chicken’s offerings are also available at supermarkets from end October 2019 onwards. Retailing from S$10.50, the available parts are:
* Raw Frozen Skinless Boneless Breast 520G
* Raw Frozen Skinless Boneless Leg 400G
* Raw Frozen Skin-On Boneless Leg 470G
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#benjachicken #benjachickensg 🔸
[Tasting] #AlmaByJuanAmador #michelinstar #michelinguidesg #foodphotography #fujixh1 #exploresingapore #burpple #appetizer #foodiegram #sgfood #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #foodgasm #sgfoodblogger #vscofood #sgig #stfoodtrending #michelinguide #michelinsg #sgdinner #finedining #michelinguidesg19

Alma's latest 8 course menu is Chef Haikal's best menu yet. I've tried a couple of menu there over the past 3 years, and for the best experience, definitely go for their dinner menu. The 6 course dinner at $158++ is also quite good, but the 8 course consists of entirely different dishes (except the snacks and petit four) and is always my preferred menu here.
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Pictured is the first course of the 8, which has generous servings of kaluga caviar in a comforting mussels broth lifted by the fragrance of elderflower and menegi.
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Watch my IG story highlights "Alma 8 Course" for everything include in this menu.
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[Tasting] #AlmaByJuanAmador #michelinstar #michelinguidesg #foodphotography #fujixh1 #exploresingapore #burpple #appetizer #singaporeinsiders #foodiegram #sgfood #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #foodgasm #sgfoodblogger #vscofood #sgig #stfoodtrending #michelinguide #michelinsg #sgdinner #finedining #michelinguidesg18 #kaluga

Amazingly fresh, the natural flavours of this delicate kanpachi are allowed to shine with the minimalist, synergistic combination of premium exotic ingredients such as daikon, toki apple and sorrel garden. It is no wonder this delicious premier sashimi-grade fish has taken the culinary world by storm.
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This was probably the highlight of our 4 course set lunch (S$55++) at Michelin starred Alma and we certainly look forward to coming back to see what the talented chefs here will come up with next in their repertoire of new dishes. Delightful, surreal and simply divine. 😉
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#thehedgehogknows #thehedgehogeatsmichelin #AlmabyJuanAmador #goodwoodpark #appetiser #kanpachi #sashimi

As smoky,tender and delicious as smoked duck could get. One mouth of this and I was floored, and I’m not even a duck person to begin with. Flavour profile tastes a little more like beef, just smokier and softer. Deeeeliiicious.

Alma has updated its menu, and thankfully this Iberico Pork Jowl has stayed. The juicy pork came with a good bite, and was stuffed with sour apples on top, and black sesame aioli on the side. But what made this very comforting is the dashi-like stock of pork reduction that the server pour over.
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The 8 course menu consists of:
1. AMAOU STRAWBERRY - Langoustine | Burrata | Chateau Estoublon
2. OSCIETRA CAVIAR - Cauliflower | Watari Gani | Wood Sorrel
3. AICHI EGG - Smoked Bacon | Petit Pois | Shiro Miso
4. GILLARDEAU OYSTER - Aged Mirin | Wasabi | Bone Marrow
5. AMADAI - Sweetbread | Szechuan Peppercorn | Lemongrass
6. IBERICO PORK JOWL - Sour Apples | Black Sesame | Pork Reduction
7. 'BEEF ROSSINI' - Foie Gras | Parsley | Sauce Perigord
8. 'TRUFFLE' - Hojicha | Caramel | Chestnut
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[Tasting]