Chef Julien Royer’s guest stint at the Ritz-Carlton’s Tosca was one of our most memorable meals last year, so we’re excited to hear that the Odette chef will be back in town again, this time for a four-hands dinner series at VEA.
For two nights only on Feb 21 and 22, Royer – whose restaurant ranks seventh in Time Out Singapore’s best restaurants list and holds two Michelin stars – will join VEA’s very own Vicky Cheng in the kitchen for an eight-course menu that plays to both chefs’ strengths. From Royer, expect international ingredients executed in classic French fashion with dishes such as uni ‘French toast’ with brown butter, finger lime and tartelette of Kegani crab. These dishes will be complemented by Cheng’s Michelin-approved French x Chinese offerings, including his signature wagyu beef char siu, and crispy sea cucumber with female mud crab and 22-year huadiao wine. The dinner is priced at $2,880 per person with drinks pairings for an additional $780.