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* Menu subject to change due to seasonality
Chef Cheung Siu Kong of One MICHELIN-Star Summer Pavilion will be employing his meticulous Cantonese techniques to bring out the best of premium ingredients in a pairing with the pioneer of Japanese whisky, Yamazaki. The Yamazaki 18 Year Old and the centennial Yamazaki 18 Year Old Mizunara stand as true masterpieces, boasting a deep, multi-layered and complex profile that perfectly complements the intricate flavors of Chef Cheung’s dishes, where notes of condensed sweetness, silky texture, dry fruits, coconut and orange marmalade finish off with a distinctive spiciness that lingers with Japanese incense, sandalwood, cinnamon and tartness.
Indulge in the epitome of luxury as Chef Cheung prepares scallops two ways, featuring the decadence of black truffle and the opulence of caviar. Delight in the exquisite Sauteed Geoduck Clam with Asparagus and XO Sauce and the rich flavors of Double-boiled Abalone Soup with Fish Maw, served in a whole coconut. Chef Cheung’s first encounter with Yamazaki was 11 years ago in Japan, based on a friend’s recommendation, and he has been captivated by its excellence ever since.
*Strictly for 18 years and above only. Limited slots available.
Chef Cheung Siu Kong of One MICHELIN-Star Summer Pavilion will be employing his meticulous Cantonese techniques to bring out the best of premium ingredients in a pairing with the pioneer of Japanese whisky, Yamazaki. The Yamazaki 18 Year Old and the centennial Yamazaki 18 Year Old Mizunara stand as true masterpieces, boasting a deep, multi-layered and complex profile that perfectly complements the intricate flavors of Chef Cheung’s dishes, where notes of condensed sweetness, silky texture, dry fruits, coconut and orange marmalade finish off with a distinctive spiciness that lingers with Japanese incense, sandalwood, cinnamon and tartness.
Indulge in the epitome of luxury as Chef Cheung prepares scallops two ways, featuring the decadence of black truffle and the opulence of caviar. Delight in the exquisite Sauteed Geoduck Clam with Asparagus and XO Sauce and the rich flavors of Double-boiled Abalone Soup with Fish Maw, served in a whole coconut. Chef Cheung’s first encounter with Yamazaki was 11 years ago in Japan, based on a friend’s recommendation, and he has been captivated by its excellence ever since.
*Strictly for 18 years and above only. Limited slots available.
*Strictly for 18 years and above only. Limited slots available.
We accept various payment methods, including credit cards (Visa, Mastercard, American Express) and debit cards via Eventbrite.
We understand that circumstances can change, but unfortunately, we do not offer refunds, changes or cancellations for tickets purchased. Once a ticket is purchased, it is considered final and non-refundable. We apologise for any inconvenience this may cause. We recommend carefully considering your availability and commitment before making a ticket purchase. If you have any further questions or concerns, please feel free to reach out to us via email: info@houseofsuntory100.com.sg
To redeem your purchase at the venue, you should have either a printed copy of your ticket or a digital copy on your smartphone or electronic device. It is important to ensure that the ticket or payment proof clearly displays the necessary information, such as the ticket barcode, QR code, or any other unique identifier provided by Eventbrite. This will enable a smooth check-in process and ensure that you can enjoy the event without any inconvenience.
As this event serves alcohol, we only accept diners 18 years and above. Children are not allowed to dine. Restaurants participating in the event have the right to refuse entry to patrons who do not meet the age requirement. Please be prepared to present identification as proof of age if requested.
We will make our best efforts to accommodate special dietary requirements and allergies. However, as each restaurant may have different offerings and preparations, it would be advisable to check in with your specific dietary needs. Please email us for further assistance at least 10 working days prior to your reservation date.
All menus for this event will come with a curated alcohol pairing. However, non-alcoholic beverage options will be available to be ordered separately on an à la carte basis.
For the occasion, we suggest a smart-casual dress code. We kindly request that guests refrain from wearing flip flops, open-toe footwear (for men), singlets, and bermudas
While we strive to accommodate as many guests as possible, please note that there may be limited seatings or tickets available. If you’re planning to attend with a group of 5 people or more, we recommend reaching out to us via email to make the necessary arrangements. We look forward to hosting your group and ensuring an enjoyable experience for everyone.
Unfortunately, no. You will need to make your booking online, and a confirmed booking is required to dine in with full payment made prior.
All fully paid reservations will be honoured if you are running late by no more than 30 minutes. However, we do kindly request that you arrive on time in order to fully enjoy this unique dining experience.
The duration of each dinner varies, typically lasting 1.5 – 2 hours, depending on the size of the dining parties.
Unfortunately not. We strictly do not cater for a BYO policy, and we request all guests not to bring any beverages into the venue. Each dining experience is curated to pair specifically with our celebrated Japanese spirits, and we want you to fully enjoy and appreciate the menu prepared for you.
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