Culinary Adventures at Mejekawi
It’s a Breese…. The legendary dish of the French region where poultry run free and the taste buds run clear. Team this with a range of vintage champagnes from the Louis Roederer House and you have culinary fireworks worthy of Bastille Day. Teaming up with two young maverick chefs, Jeff Claudio and Daniel Calvert of Hong Kong’s hottest new restaurant Belon, Mejekawi’s Ben Cross will host a series of supper club events that introduces us to some of the region’s top chefs and restaurateurs. The Breese chicken dish has lit fires under top food reviewers worldwide and yet, it is the tip of the iceberg for the culinary duo who are recreating Parisian bistro dishes with a local touch. The Breton supper club will be held on Bastille Day, July 14 in collaboration with Mejekawi and Louise Roederer, tickets are Rp1,600,000++ and include wine matching with each delectable course. Hot on the heels of the Breton dinner, the name on everyone’s lips in Singapore at the moment is Cure, with an innovative tasting menu that is hailed as both technically brilliant and sublimely simple. Mingling sweet, savoury and culinary flair, Chef Andrew Walsh joins Chef Ben Cross in another much-anticipated event on August 2. This is just the beginning of a series of Supper Club events coined the Culinary Collective that promises to introduce us to some of the hottest chefs in the world right now. These guys have collectively worked the stoves at some of the top restaurants in the world and now we can sample it for ourselves.
Each dinner will cater for only 30 guests, so don’t be shy, book soonest at email@example.com or call +62 361 736969.