Piquant Dining | Your Ultimate Home Fine-Dining Experience

 posterPiquant Dining

Are you ready to create the best fine-dining experience ever in your very home?

Ewineasia introduces Piquant Dining, our official food partner to the Wine Discovery Weekend. The novel and latest concept in town, Piquant Dining is about bringing premier restaurant tastes to your home dining experience. Enjoy a delectable yet experiential dining experience in the cosy comforts of your home. It’s all about the ambience, quality ingredients, easy-to-follow recipes to perfect your culinary skills, and the crowd you entertain, in your most comfortable space.

Prepare your own meal with 5 easy steps, ideal for sharing an enjoyable time with your loved ones or when hosting your esteemed guests.
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What happens after you’ve placed an order, Piquant Dining’s premium and freshest ingredients will be delivered right to your doorstep. In the package also comes with simple recipe instructions on how you can whip up your meal. Prepare the meal as you would, with your loved ones and voila. Choose from a variety of experiential menus available, for an intimate meal for 2 people (Chef’s Repertoire) or a cohesive dining with 8 – 10 people (The Carvery Experience).
The Chef’s Repertoire for 2 pax comes with 2 options: The Chef Choice and The Chef’s Palette
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The Chef Choice

Appetizer
Artisan Manuka Smoked Salmon
Baguette, Lumpfish Caviar, Capers, Sour Cream and Dill
Entree
USA Korubuta Pork Neck Steak, 180G
Whole Grain Mustard Sauce, Glazed Carrots and Rosemary Roasted Potatoes
OR
Australian Black Angus Sirloin Steak 150 Days Grain Fed, 180G
Port Wine Reduction Sauce, Glazed Carrots and Rosemary Roasted Potatoes
$88.00
Wine Pairing:
USA Korubuta Pork Neck Steak:
The full flavor of the Mustard Sauce combine with pork chop will required a red wine with a nice balance to keep up. An italian wine like Meridione Nero d’Avola which is not too intense with a fruity flirt. A deeply coloured, medium-bodied, spicy red with aromas of ripe plum and black cherry. The palate combines warm, juicy red fruit flavours with savoury, lightly smoky characters, a hint of bitter chocolate and nip of tannin on the finish.

Black Angus Ribeye Steak:
Steak and wine reduction can be easily pair with a silky mellow tannins wine with a meaty and powerful flavour aftertast. You said Cabernet, yes it is !!! Cousino Macul wine from Chile. This wine shows the essence of the Cabernet Sauvignon. It has lots of fruit notes, no wood and is extremely balanced. It also has the structure to accompany main dishes..

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Chef’s Palatte

Appetizer
Pan Seared Foie Gras
Fig Condiment and Candied Orange Peel
Entree
Australian Black Angus Fillet Steak Grass Fed, 160G
Port Wine Reduction Sauce, Glazed Carrots and Rosemary Roasted Potatoes
OR
Australian Black Angus Sirloin Steak 150 Days Grain Fed, 180G
Port Wine Reduction Sauce, Glazed Carrots and Rosemary Roasted Potatoes
$96.00
Wine Pairing:
Marbling Steak and wine reduction sauce is best pair with a silky mellow tannins wine with a meaty and powerful flavour aftertast. The famous Miles From Nowhere winery Cabenet Melot will pleased every palet. Vibrant ruby red. This wine displays aromas of dark plums, blackcurrant in combination with subtle mint, sweet sage and milk chocolate. Good fruit intensity of blackcurrant Cabernet character with hints of sweet mint, combined with the juicy dark plum character from the Merlot, with balanced acidity and attractive tannin structure, giving palate length and will allow graceful aging.

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Chef LT Low – Founder of Piquant Dining

Chef LT founded Piquant Dining with the core belief that the experience of cooking and eating brings people together. Being passionate about cooking and the notion of entertaining people in his home, his guests always marveled at the tastes and the presentation of his dishes. Comments like “Wow! That must have taken you all day to make!” and “How did you get it to taste so good?” were often heard from his guests. Yet, he has always thought it to be an easy and fulfilling task, and a lot of fun!

As a Le Cordon Bleu-certified Chef, LT started to explore new boundaries and to create new and different tastes. His curiosity towards the culinary arts, combined with his technical bent of mind (as a former engineer) resulted in him breaking down the art and science of cooking into something that is very simple, easy and a lot of fun to experiment with.

Despite an increasing number of people wanting to experience food and dining in a different manner from before, he realised that they are still armed with the mindset of only chefs having culinary skills and dining out of home being the only dining experience. Through Piquant Dining, he debunks these clichés and sets out to create a whole new trend and mindset – allowing more fine-
dining lovers to subscribe to the idea of having fun creating their very own fine-dining delicacies, while enjoying a fine-dining ambience in the comfort of their home with friends and family!

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Do check out their website at: http://www.piquantdining.com/

And enjoy your unique and curated dining experience!

 

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