Sofitel Singapore City Centre is thrilled to showcase a new and unique culinary approach led by Isaac Henry, its visionary Director of Culinary and Beverage.
With an outstanding global culinary journey, this culinary master has pushed his love for sustainable food to the forefront. As a result, the menu has been updated to tantalise the taste sensations while also demonstrating a dedication to the environment.
Meet Isaac Henry, The Culinary Visionary
Isaac Henry's culinary odyssey takes him across continents. From one Michelin-starred Frenchie and two Michelin-starred Le Grand Restaurant in Paris to Whitegrass, 1-Atico, and 67 Pall Mall in Singapore, his name is synonymous with quality. Isaac is also renowned as the host of the enthralling six-part docuseries 'Zero Waste Kitchen,' which airs on Channel News Asia and advocates for the effective use of kitchen resources.
Isaac has created an excellent à la carte menu at Racines that promises to take customers on a gourmet voyage beyond borders, based on his years of culinary discovery and different cooking experiences.
Start Your Culinary Adventure with Inspired Starters
Start with the delightful Otak-Otak ($18), a dish inspired by Isaac's cravings in France. This meal features a tantalising blend of rempah paste, fresh mackerel fish, and hand-chopped water chestnuts that has been meticulously refined. The mixture is smoked in a banana leaf packet, imparting a unique smokiness, and served with house-made cincalok for a wonderful kick of spice and umami flavours.
Another notable appetiser is the Chicken & Duck Foie Gras Mousse ($28), which features chicken and duck liver as an eco-friendly alternative to traditional goose liver. The smooth mousse is heightened with Asian seasonings such as black vinegar and crispy Lao Gan Ma, resulting in a flavorful medley.
Main Courses for Every Palate
For mains, the Crispy Scale Red Snapper ($42) is a standout that embodies Racines' nose-to-tail philosophy. This exquisite fillet is presented with its scales intact, crisped to perfection, and is obtained locally and humanely slain Ikejime-style. It's served with a classic beurre blanc sauce and delicate, wilted spinach fried in squid ink for a unique flavour experience. A spoonful of pumpkin purée on the side lends a delicious touch of sweetness to the dish.
Don't miss the Prawn Biryani ($36), a non-traditional variation inspired by the Middle East and other parts of India. The attention is on Argentine prawns collected sustainably during the mating season. With each bite, the aromatic layers of rice, ghee, prawn masala, mint, coriander, and cashew nuts promise a flavour explosion. To accentuate the textures and flavours, top with a dollop of salty yoghurt.
A Sweet Finale
To finish your meal at Racines, order the superb Pavlova ($22). This delicate masterpiece mixes house-made strawberry jam with black pepper and basil, all delicately combined with velvety cream. Baked meringue layers create a compelling contrast of airy crispiness and creamy richness, while a refreshing passionfruit sorbet rounds out the experience.
The Skillet Baked Dark Chocolate Cookie ($23) is a must-try for chocolate fans. It's made with 67% dark chocolate pieces and has a beautiful combination of bittersweet flavours. The skillet baking method results in a tantalising contrast of crispy, caramelised edges and a deliciously gooey centre.
Photography Style and Menu Concept
At Racines, your adventure begins with an experience menu presented in the form of a coffee table book titled 'A Symphony of French and Local Artistry.' This one-of-a-kind approach features signature products that have been deconstructed and creatively represented. Porcini and cremini mushrooms, for example, are placed like chess pieces on a "cheese" board in Mushroom Velouté ($26), and noodles in Hokkien Mee ($36) flow freely from a tap, gathering on a dish with its toppings. These fascinating images express the new menu's bold, inventive, and adventurous flavours.
This unique approach extends to the dishes themselves, such as the Chicken Rice ($32), which is prepared using pineapple-fed chicken, breaking the usual rules of a regular hotel restaurant.
Experience the culinary brilliance of Director Isaac Henry and the sustainable dining journey at Racines, Sofitel Singapore City Centre. For enquiries, bookings and reservations, please call +65 6428 5000 or email [email protected].
Online reservations can be made via www.sofitel-singapore-citycentre.com/gastronomy/racines.
a. 9 Wallich St, Level 5, Singapore 078885
w. www.sofitel-singapore-citycentre.com/gastronomy/racines
fb. www.facebook.com/sofitelsingaporecitycentre
You May Also Like
8 Best Regional New South Wales Pubs
