To celebrate this milestone, Chef Jean Georges Vongerichten flew in from the U.S. and with the help of Executive Chef Dwayne and team, created a special menu for the anniversary dinner.
The interesting twists in a few of their dishes were such delicious fun! Like the shiso leaf that brought a flowery peppery note to the lettuce cups of tuna tartare, avocado and rice crisps. And that pizza! Never could I imagine the brightness of spring peas would be a mouthwatering match with smoked mozzarella and pickled green chillies. I also adored the mischievous deconstruction of Chef Jean Georges’ signature Egg Caviar into a warm and comforting bowl of luxurious Egg Mimosa.
Especially memorable as well for me were the insanely crunchy codfish with sweet pea gribiche, the smoky burnt ends of Wagyu tenderloin served with palate-tingling chimichurri, and that fragrant heap of crispy chicken skin-laced “Arroz con Pollo”.
This meal was also fascinating as it felt like I was being taken around the world via the food. And yet as varied as the dishes were, they all shared the same DNA of a certain lightness and clarity in terms of flavour. I am sure I will be thinking and talking about this dinner for a long time to come.