A Stellar Dining Experience by Chef Kenny Huang at Grissini
Singapore, April 2021 – Grissini welcomes Chef Kenny Huang as the newly appointed Head Chef. At just 33 years of age, Chef Kenny is young, innovative and passionate about the culinary arts. Having honed his skills in Italy, diners can expect a menu that is expertly executed with authentic Italian cooking techniques and fresh produce with a Japanese touch. Treat yourselves to an exquisite meal at the elegant indoor dining space or choose to dine alfresco along the romantic waterfront area.
Profile of Chef Kenny Huang
Chef Kenny’s passion in the culinary arts began at a young age where he grew up helping in the kitchen of his father’s restaurant. The joy of seeing satisfied diners at the restaurant motivated him to pursue his passion. Hoping to make a name for himself, Chef Kenny moved to northern Italy, city of Turin, capital of Piedmont in 2013 and spent two years immersing in the authentic culture and cuisine of Italy. Chef Kenny honed his skills in various elite establishments including a Michelin-starred restaurant. This allowed him to learn authentic Italian cooking techniques while giving him room to explore and develop his creativity in creating extraordinary dishes with simple ingredients. Following his stint in Italy, he returned to South East Asia to work in a five-star hotel in Singapore before joining Grand Copthorne Waterfront Hotel.
“Chef Kenny brings a refreshing take on traditional Italian cooking and diners will be treated to a stellar array of new dishes,” says Mr Pjey Mayandi, General Manager of Grand Copthorne Waterfront Hotel. “Chef Kenny is the first non-Italian chef to head Grissini since the Italian restaurant opened in 2016.” Diners can look forward to Chef Kenny’s continuous culinary innovation which will include an omakase menu featuring fresh produce from Japan with sake pairing.
The Perfect Pairing for Your Wine and Dine
Perfect Pairing Team (L-R) Certified Sommelier, Mr Uzair Yaacob; General Manager, Mr Pjey Mayandi and Mr Kenny Huang, Head Chef of Grissini
To complement the revamped menu, Grissini also has a new pairing team to help guests select the right wines for their meal. Embodying Singapore’s multiracial roots, the pairing team comprises Mr Mayandi, Head Chef Kenny Huang and Sommelier Uzair Yaacob who is certified by the Court of Master Sommelier Worldwide, European Chapter. These gentlemen will satiate your palate with exquisite culinary creations and fine wines.
“The perfect pairing for your wine and dine experience, it’s an apt opportunity to showcase culinary talents in Singapore’s dining scene, especially in the new normal,” continues Mr Mayandi.
Signatures of Grissini
Polpo Alla Griglia
Begin your gastronomic journey with the Polpo Alla Griglia ($38). Featuring Spanish octopus that is meticulously prepared with low temperature cooking for two hours and charcoal grilled to a crisp texture while maintaining the tenderness of the octopus. It is a natural pleaser with the sweetness from the tomato marmalade.
Risotto Con Foie Gras
A specialty of Northern Italy, Chef Kenny mastered the art of cooking risotto while working in a Michelin-starred restaurant. While living in Turin, Chef Kenny often found himself wondering what he would serve to royal guests. This inspired him to create the Risotto Con Foie Gras ($42), a risotto dish with an added touch of luxe. Indulge in this al dente risotto that is cooked to a warm golden colour with golden capon consommé and sweet onion confit topped with a perfectly seared foie gras and 24k gold leaf.
Classic Tortelli Di Zucca
Tortelli is the first traditional handmade pasta dish that Chef Kenny learnt from his Italian master chef. Adding this to one of his signature dishes, Chef Kenny transports you to Italy instantly with the authentic taste of the handmade Classic Tortelli Di Zucca (available as part of the Degustation Menu at $128 per person) with butternut squash, parmigiano fonduta and sage.
A4 Wagyu Beef
For diners who adore a melt-in-your-mouth steak, indulge in the A4 Wagyu Beef ($68) served with purple artichoke, celeriac purée and veal bone marrow jus. Best paired with a glass of red wine, the tenderness of the beef will leave you wanting for more.
To seal your dining experience, each bite of the Tiramisu ($18) is a luxurious blend of mascarpone cream, savoiardi dipped in amaretto almond liqueur infused with espresso and topped with cocoa powder.
Lunch: 12pm to 2.30pm (last order at 2pm)
Dinner: 6pm to 10pm (last order at 9.30pm)
Location: Lobby Level, Grand Copthorne Waterfront Hotel
Prices are subject to 10% service charge and 7% GST.
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