Renowned Chef Lee Boon Seng debuts Imbue, a Contemporary European Restaurant with an original twist, highlighting the blending of Asian and European flavours. Imbue, a culinary refuge seating an exclusive 38 guests, has a 4-pax bar for a classy pre-dinner experience, setting the tone for an amazing dining event.
Chef Lee, winner of the Global Chef Challenge 2015, offers his skills to Imbue, merging Asian sauces with European techniques. Imbue is not only a restaurant; it's a reflection of Chef Lee's culinary journey, mixing his love for Asian food with his expertise in the western kitchen.
The menu at Imbue is a remarkable creation, presenting two alluring choices: the 8-course Simmer Menu priced at $198++ and the 5-course Infuse Menu priced at $158++. Dive into a realm of culinary genius, starting with delicacies like the Oyster Mousse—a wonderful interplay of jellyfish and oyster shell, decorated with sesame oil and algae powder for an explosion of umami.
The culinary innovation known as the Drunken Chicken is an elegant dish consisting of bite-sized tarts. It showcases tender chicken that has been marinated in a doubanjiang emulsion, complemented with a topping of shaoxing wine jelly and green Szechuan peppercorn oil. The Century Egg Crab tantalises with mud crab marinated in kelp paste, nestled in delicate rice flour cups with beetroot colouring.
Imbue's main courses exhibit unorthodox preparations, such as the Smoked Yellowtail Kingfish—a cold dish of preserved kingfish with lapsang souchong oil, apple buttermilk, and pickled mountain yam. The Abalone and Gingko Nut Oil features Jeju abalone atop a bed of ginkgo nut custard, complemented with Chinese ham and roasted pine nuts.
The Mala i Bread, a renowned culinary innovation by Chef Lee, presents a contemporary adaptation of the traditional malai gou. This delectable creation features meticulously fermented dough, infused with malt molasses, and delicately seasoned with a hint of sea salt and thyme. Seafood connoisseurs will find great pleasure in indulging in the Grilled Fremantle Octopus and the Squid Sausage Claypot Rice, as both dishes encapsulate the quintessential flavours and characteristics of the ocean.
The quality of imbue is not lacking in terms of its ability to provide satisfying conclusions. The Chocolate Shiitake Mushroom dessert is a delectable combination of a velvety chocolate mousse infused with shiitake mushroom powder, skillfully blending the realms of sweetness and umami. This culinary creation is further enhanced by the addition of black vinegar jelly and whisky ice cream, resulting in a harmonious medley of flavours.
In order to cater to individual preferences, Imbue also provides an Ala Carte Menu and a Lunch Menu, which give patrons the opportunity to savour Chef Lee's culinary expertise at reasonable costs. Imbue opened on November 1, 2023.
a. 32 Keong Saik Rd., Singapore 089137
w. imbue.sg
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