A GASTRONOMIC ADVENTURE
WITH OCBC CARDS
Relish in a myriad of flavours from March to November 2018 at Singapore’s finest restaurants with meticulously crafted exclusive menus to delight your senses.
PREVIOUSLY FEATURED RESTAURANTS
PREVIOUSLY FEATURED ON OCBC GASTROMONIC ADVENTURES
Tucked away in a quaint neighbourhood in Chinatown, Esquina is a vibrant Spanish restaurant showcasing contemporary tapas. The centrepiece of OCBC’s menu was the Fricandó – a modern interpretation of traditional beef stew – inspired by the recipe of Head Chef Carlos Montobbio’s mother.
The Fricandó was exclusively available to OCBC cardmembers in the OCBC menu. Watch this space in 2019, for new chef creations specially curated for OCBC Gastronomic Adventures.
OCBC Gastronomic Adventures at Esquina by BIBIK GOURMAND
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PREVIOUSLY FEATURED ON OCBC GASTROMONIC ADVENTURES
béni, a one-Michelin-starred restaurant, integrates classical French techniques with the finest Japanese seasonal ingredients. The highlight of OCBC’s menu was Chef de Cuisine Kenji Yamanaka’s delightful rendition of spring in a dish of pan-seared Hokkaido scallop served with sakura ebi and dehydrated sakura flowers.
Chef Yamanaka’s spring-inspired dish was exclusively available to OCBC cardmembers in the OCBC Menu. Watch this space in 2019, for new chef creations specially curated for OCBC Gastronomic Adventures.
OCBC Gastronomic Adventures at béni by BIBIK GOURMAND
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PREVIOUSLY FEATURED ON OCBC GASTROMONIC ADVENTURES
Traditionalist and purist at heart, Chef Tomoo Kimura heads this intimate sushi restaurant which serves Edomae-style omakase meals. Whilst honouring the purity of ingredients, Chef Kimura’s classic Japanese omakase included the adventurous organic Brown Rice Sushi Degustation of akami and otoro, exclusively available on the OCBC menu.
Chef Kimura’s classic Japanese omakase lunch and dinner were exclusively available to OCBC Cardmembers. Watch this space in 2019, for new chef creations specially curated for OCBC Gastronomic Adventures.
OCBC Gastronomic Adventures at Sushi Kimura by BIBIK GOURMAND
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PREVIOUSLY FEATURED ON OCBC GASTROMONIC ADVENTURES
Understated yet chic, Restaurant Lerouy is an intimately cosy French restaurant that serves modern French cuisine with hints of Asian flavours. Fusing different culinary traditions and marrying elements of land and sea, Chef Christophe Lerouy brought a taste of home and paired it with one of the richest and most decadent foods, as a centrepiece dish for the OCBC menu – of White Asparagus with Uni.
The White Asparagus with Uni, was exclusively available to OCBC Cardmembers in the OCBC menu. Watch this space in 2019, for new chef creations specially curated for OCBC Gastronomic Adventures.
OCBC Gastronomic Adventures at Lerouy by BIBIK GOURMAND
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PREVIOUSLY FEATURED ON OCBC GASTROMONIC ADVENTURES
Embellished with accents of greenery, COMO Cuisine is a contemporary dining concept in a light, relaxed yet elegant space. Witness the fusion of art and flavours with Executive Chef Timothy de Souza’s take on the traditional lamb dish. Using sustainable lamb from New Zealand alongside artichoke and mustard fruit, this dish was specially crafted for the OCBC menu.
Executive Chef de Souza’s reimagined Aussie lamb cutlet was exclusively available to OCBC Cardmembers. Watch this space in 2019, for new chef creations specially curated for OCBC Gastronomic Adventures.
OCBC Gastronomic Adventures at COMO Cuisine by BIBIK GOURMAND
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PREVIOUSLY FEATURED ON OCBC GASTROMONIC ADVENTURES
Luxuriously designed and decorated down to the finest detail is Asia’s premier celebrity Chef Justin Quek’s latest fine-dining restaurant, Chinoiserie. The best of Asian cuisine brought to life through classic French culinary techniques, where Chef Quek took inspiration from his humble beginnings to reinvent a Chaoshan-style steamed scallop mousse stuffed in whole Japanese 'ayu' sweet fish, served in a superior broth with Pu Ning fermented beans. Available only with the OCBC Menu.
Chef Quek’s signature Franco-Asian dishes were exclusively available to OCBC Cardmembers. Watch this space in 2019, for new chef creations specially curated for OCBC Gastronomic Adventures.
PREVIOUSLY FEATURED ON OCBC GASTROMONIC ADVENTURES
Awarded with one Michelin star for the second running year, Restaurant Labyrinth champions a locavore movement with a locally sourced menu that encapsulates the terroir culture, and the people of Singapore. Banker turned self-taught Chef-owner Han Li Guang displays exceptional talent in breathing new life into age-old Singaporean recipes to place an elegant spin on flavours of Singapore. For the OCBC Menu, he celebrated local flavours and produce by recreating his all-time favourite snack – Otah, elevated with locally farmed silver Perch.
Chef Han’s dish of "Otah" Perch was exclusively available to OCBC Cardmembers. Watch this space in 2019, for new chef creations specially curated for OCBC Gastronomic Adventures.
OCBC Gastronomic Adventures at Restaurant Labyrinth by BIBIK GOURMAND
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Corner House
Gastro-botanica cuisine inspired by global ingredients and French technique
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PREVIOUSLY FEATURED ON OCBC GASTROMONIC ADVENTURES
Set amidst a lush UNESCO World Heritage Site is this beautiful, colonial building where a Michelin star restaurant, Corner House, resides. Adorned with elegant interior and plush furnishing, Chef-owner Jason Tan perfects the balance between protein and botanical elements in his award-winning gastro-botanica cuisine. For the OCBC Menu, Chef Tan presented the restaurant’s first-ever rice dish – Bomba rice, a fusion of three culturally rich ingredients - the Spanish paella rice, Peranakan buah keluak and Japanese toretama egg.
Chef Jason Tan’s first-ever rich dish for Corner House was exclusively available to OCBC Cardmembers. Watch this space in 2019, for new chef creations specially curated for OCBC Gastronomic Adventures.
OCBC Gastronomic Adventures at Corner House by BIBIK GOURMAND
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PREVIOUSLY FEATURED ON OCBC GASTROMONIC ADVENTURES
Meaning “aristocratic craftmanship”, Ki-sho (葵匠) brings each guest through a culinary showcase of Japanese artisanship delivered with omotenashi. From the architecture to the seasonally inspired ingredients, Chef Hamamoto’s take on modern kaiseki deeply rooted in the richness of Japanese culinary tradition is bound to re-energise and replenish your soul. The exuberance of summer was precisely executed in his Kamonasu & Kegani (available on the lunch menu) and Hamo Konabe (available on the dinner menu), specially prepared for OCBC Cardmembers.
Chef Hamamoto’s Kamonasu and Kegani, and Hamo Konabe were exclusively available to OCBC Cardmembers at Ki-sho (葵匠). Watch this space in 2019, for new chef creations specially curated for OCBC Gastronomic Adventures.
OCBC Gastronomic Adventures at Ki-Sho by BIBIK GOURMAND
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PREVIOUSLY FEATURED ON OCBC GASTROMONIC ADVENTURES
Overlooking the panoramic views of the Marina Bay waterfront, Saint Pierre is a contemporary French restaurant of timeless fine-dining elegance. Behind his ethos of cooking from the heart, Chef Owner Emmanuel Stroobant showcased seamless French precision and techniques melded with complex textures of Asian flavours in his special OCBC dish of Bleu Lobster inspired by the local delight of the black pepper crab.
Chef Stroobant’s dish of Lobster at Saint Pierre was exclusively available to OCBC Cardmembers at Saint Pierre. Watch this space in 2019, for new chef creations specially curated for OCBC Gastronomic Adventures.
OCBC Gastronomic Adventures at Saint Pierre by BIBIK GOURMAND
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PREVIOUSLY FEATURED ON OCBC GASTROMONIC ADVENTURES
Nestled in the stunning surroundings of the iconic Flower Dome at Gardens by the Bay, Pollen features modern European cuisine with a touch of Mediterranean influence. Drawing from personal memories as his culinary inspiration, Chef Steve Allen takes his guests on a journey of stories. The OCBC’s special dish of Scallops featured fresh Hokkaido scallops, Jerusalem artichokes and sherry vinegar caramel. Chef Allen has reimagined the very first dish he prepared at Claridge’s in London where he spent a decade of his career working with Gordon Ramsey.
Chef Allen’s dish of Scallop was exclusively available to OCBC Cardmembers at Pollen. Watch this space in 2019, for new chef creations specially curated for OCBC Gastronomic Adventures.
OCBC Gastronomic Adventures at Pollen by BIBIK GOURMAND
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PREVIOUSLY FEATURED ON OCBC GASTROMONIC ADVENTURES
Helmed by Head Chef Louis Han, Kimme is the casual offshoot of the Michelin-starred Meta, spearheaded by Group Executive Chef Sun Kim. The 48-seater bistro departed from its usual à la carte fare and created a four-course menu for OCBC guests, featuring Chef Han’s modern take on Korea’s traditional Saeujang. Specially created for the OCBC menu, this dish cleverly weaved together raw Amaebi and coral-coloured roe cured for three days in margination of punchy flavours before being thoughtfully topped with refreshing slices of Korean strawberries for an arresting mix of sweet, spicy and savoury textures.
Chef Louis Han’s age-old classic Korean dishes at Kimme were exclusively available to OCBC Cardmembers. Watch this space in 2019, for new chef creations specially curated for OCBC Gastronomic Adventures.
OCBC Gastronomic Adventures at Kimme by BIBIK GOURMAND
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