Alma by Juan Amador Celebrates 6th Anniversary with a Special Menu

Alma by Juan Amador celebrates its sixth anniversary. The fine-dining restaurant has retained its one Michelin star status for four consecutive years. dishing out Asian-influenced, Modern-European cuisine. Executive Chef Haikal Johari has curated a special anniversary menu which showcases both his exclusive creations as well as Chef Juan Amador’s signature dishes. This special 5- or 8-course menu is available only for the month of September 2021.

The 5-course set menu is available for lunch and dinner at S$198++. Add S$118++ for four glasses of wine for pairing. The 8-course menu is available for dinner only at S$298++. You can add S$138++ for seven glasses of wine to pair with the meal.

Complimentary Alma Snacks with the Alma’s Anniversary Menu

Diners will get a complimentary glass of Champagne and all four Alma Snacks from Alma’s existing menu. Bluefin Tuna served with Amur Caviar, blackberry, and a beetroot shell. Ikura features Myoga (Japanese Ginger) and smoked salmon on Blinis. The Bafun Uni features Jerusalem Artichoke, comice pear, and Truffle. Open up a brown paper bag and it reveals the signature Alma Foie Gras Toast. Almost resembles kaya toast out of Toast Box. Do not be fooled by its looks. It is nothing like kaya toast!

Start the experience with “Beurre Blanc”, a Chef Amador classic. The French butter sauce ice-cream starter bursts with sweetness from sous vide whole oyster. Russian caviar is added on top and presented on a bed of hazelnut foam and finished with an oyster leaf and a spritz of lime.

Swordfish ‘Toro’ is Chef Haikal’s creation. Chef Haikal ages swordfish belly sashimi for three days in salt, sugar, lemon and an orange mixture to yield umami slices with an iridescent shimmer. There is also Bafun uni, summer zucchini, Australian winter truffle, and a refreshing apple, cucumber, and fennel sauce, and a grated frozen wasabi granite.

Mains highlights

Chef Amador’s star dish is the Mieral Pigeon. Tender juicy pigeon breast is cooked in hazelnut oil and served medium-rare. The aromatic purple curry crust is delightfully crunchy. Enjoy the pigeon with coconut puree, diced fresh mango, and dollops of pigeon jus. Pair the Garmon Continental Tempranillo Ribera Del Duero 2016 from Spain with this main.

Guests have a choice to replace this with the Kumamoto A4 Beef by topping up S$58++.

Chef Haikal uses a classic French technique to steam King Crab as a blanc manger, made with the reduction of crab shells and paired with yellow wine from the Jura region of Vin Jaune in Eastern France. The King Crab is served with a mousseline of Japanese spring onion, Thai sweet basil, Thai holy basil, lemon verbana, chervil, tarragon, and seaweed powder.

Check out the other dishes available in the specially curated set menus.

Sweet Ending

Sweeten the meal by ending with the Musk Melon and Petite Cinq. The Musk Melon features Blanc Manger, elderflower and lychee.

Where is Alma by Juan Amador

Alma by Juan Amador is located at 22 Scotts Road, Goodwood Park Hotel, Singapore 228221. Lunch is available Tuesday to Saturday from 12 pm to 2.30 pm. The last seating is at 1.45 pm. Dinner is available from Monday to Saturday from 6 pm to 10 pm. The last seating is at 7.45 pm.

Call +65 6735 9937 or click here to make reservations.

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Adrian Eugene Seet, editor of SUPERADRIANME.com, has long shared his passion for travel, destinations, and air travel. His childhood love for exploration has evolved into a thriving career, with his engaging content inspiring others to discover new cultures. Taiwan is his new-found favourite destination, and he dreams of visiting the Andes. Adrian's work is driven by his curiosity for travel trends and a commitment to lifelong learning.

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