Mitzo – That 1 for 1 deluxe menu was just awesome!


Grand Park Hotel near Orchard MRT

m1That infallible char siu, the exquisite dim sum that Mitzo serves and the impeccable roasted duck were what that kept my tireless return. It was the third time here and I still don’t foresee that this will be the last, or perhaps never if the head chef doesn’t change! Unable to secure a table during the festive CNY period, I know I need to bring the folks here to get a taste of one of the top Cantonese restaurants in Singapore. What’s even better now is that there is a 1-for-1 deluxe menu ($108) on promotion (only if you have a UOB cc or book through chope) and it was quite a no brainer on what to get that afternoon, of course together with the signatures that I have thoroughly enjoyed previously. Well, lets take a look at that set menu!

m2Deep fried crispy Shimeji with wasabi Mayonnaise. That scrunchy mushroom encased within the fluffy, lightly fried crispy batter and tossed with the light creamy wasabi mayonnaise, it was definitely an addictive appetiser!

m3Crispy prawn coated with truffle peanut sauce. How more creative could we get here; with these huge crunchy prawns given a nutty coat and yet still emanating a light truffle fragrance! Sensational indeed.

m7A crab meat soup before this but unfortunately not as photogenic, so lets fast forward to the stir fried sea bass with asparagus in spicy XO sauce. The tastes predictable, but all made to perfectness with great balance as that umaminess in the spicy XO sauce was beautifully expressed in the moist, creamy chunks of sea bass.

m6Braised pork ribs with herb infused dang gui. Two huge slabs of pork ribs cooked to the perfect consistency that could be torn apart effortlessly. The mum though felt that it has a little porky taste in it that didn’t make it to her top favourites, but we felt it was acceptable.

m8m9Braised vermicelli with lobster in superior broth. A finale for the savouries, this decadent bowl of lobster noodles was aptly and coincidentally placed as the last course. Most carbohydrate courses are usually less inspiring in the upmarket restaurants but this vibrant one kept our eyes lit and palates awake. So radiantly presented, the lobster meat was impeccably well poached to render that springy consistency while that light tasting yet thick and rich broth there, gives it an even flavourful body without snatching its limelight.

m10The dessert of the day was this smooth avocado puree with vanilla ice cream, without that sesame ball as this was ordered separately. Lovely end to the meal though I would have preferred a Hakkasan concept, that serves French infused desserts as their sweets instead. The sesame ball though deserves a shout out as it is filled creatively with molten chocolate and whisky that spices up the entire experience. Well done!

m5m4And these are the two other ala carte dishes ordered to finish off the meal! Yes indeed, the truffle roasted duck and the steamed basket of dim sum that are so beautifully presented and tasted equally delectable!

m11And the service crew gave us a complimentary liu sa bao to end our meal as this might be their first time serving such huge eaters!

Being really one of the best Cantonese places to go to in Singapore, it really would be quite cynical to deny this place a recommendation! I can see a return soon, perhaps in a week’s time actually! But I would say it could really be a perfect score if bold French desserts are served for desserts as this would be the first ever concept in Singapore which I believe could well take off easily!

Verdict: An excellent restaurant. 4.6/5


Mitzo – What an unbelievable decadent CNY menu for 2016!


Level 4 Grand Park Hotel, 270 Orchard Rd, 238857 , near Somerset MRT

IMG_8825Just before the jingle bells have starting ringing, Mitzo has already planned a tantalizing solid menu for the impending Chinese New Year 2016 that is just 2 short months away! Hailing previously as the Executive Chef de Cuisine at the Michelin starred Hakkasan New York City, a menu that showcases the culinary finesse of Cantonese Cuisine was not any less expected from Nicky and his team. If the history of the Hakkasan/Yauatcha conglomerate has been studied before, one would realise that they are not just another Michelin restaurant as almost all, if not all of their branches in both The States and UK have been starred. More familiar with those in London, Yauatcha, Hakkasan and even HKK were the few usually frequented when the craving arises.

Of course, having just an outstanding testimony wouldn’t suffice but having been here few months back, I was already immensely looking forward to chef’s Nick creations again!

Starting off unconventionally with a refreshing Mandarin Mojito yet not deviating from the theme, this mild alcoholic drink with a slight sour zest from the Orange Wedges would get you ready for the big meal!

IMG_8830IMG_8831风生水起 Kanpachi Kingfish yu sheng. Drawing our attention initially, the specially concocted sweet, savoury sauces are given a good vigorous mix in the cocktail shaker chilled with ice before drenching it onto the yusheng. And coming through distinctly from the nuttier mix, the brighter taste of the Kanpachi is further elevated with the fruity lychee poppings underneath! Not only is it decadent, its concept and elements used were definitely very creative!

IMG_8833IMG_8834大展宏图 Double boiled fish maw with cordyceps flower and pork rib – So clear, yet so rich in taste, this herbal double boiled soup is absolutely faultless while the clever choice in the cut of the meat allows it to retain its moist.

IMG_8836IMG_8837龙虾盆菜 Superior lobster fortune pot – What a big range of ingredients used; all distinctly prepared first before convening in this pot of rich broth as this prevents their individual taste from being watered down. Precision witnessed; the roasted pork belly still has a crispy thick layer retained while the umami from the crispy duck skin is as impeccable as you could have imagined. What caught our tastebuds most is the luscious lobster meat that has been penetrated beautifully by the premium Mao Tai wine it was braised in, that rendered it a fuller taste, easily giving this fortune pot a huge edge over many others.

IMG_8842年年有鱼 Steamed Soon hock with minced ginger in soya sauce – With precision met to the second, this soon hock has one of the best texture we have tasted. While smothering it in minced ginger may seem as an overkill, it actually desirably spices up the fish a little. But I reckon that they should be scraped off before service as it tends to mask the sweetness from the fish when eaten together.

IMG_8845花开富贵 Steamed rice with Chinese assorted sausage, chicken and mushroom – Heavily coated with the fragrant juices derived from the ingredients slathered above, the star for me is actually the seemingly simple rice underneath with its phenomenal taste.


IMG_8853鲤鱼贺年年糕 Koi Fish Nian Gao – Confession made: I had 4.5 slices of this at the already stuffed table of 8. Not overly sticky and just lightly sweet, the steamed ones form a light snack while the taste of the thinly coated fried ones were astoundingly lifted by the specially made batter!

IMG_8852Still a bar restaurant afterall, we were served with this Spring Elixir Cocktail: Red date infused gin, Campari, Red vermouth, Goji berries syrup.

Sensational was how I felt at the end of the luxurious meal; precision, creativeness and the balance in taste were all evident in every course which led to a compelling love for the whole CNY menu at Mitzo!

新春套餐 PROSPERITY DELIGHTS (4 pax) – $118++ per person
新春套餐 PROSPERITY DELIGHTS II (6 pax) – $888++ per table
如意吉祥 AUSPICIOUS HARVEST I (10 pax) – $1288++ per table
如意吉祥 AUSPICIOUS HARVEST II (10 pax) – $1488++ per table
金玉满堂盆菜宴 FORTUNE FEAST l (10 pax) – $1488++ per table
金玉满堂龙虾盆菜宴 FORTUNE FEAST ll (10 pax) – $1688++ per table

Verdict: An excellent restaurant!

Thank you Gigi for the invite!

Mitzo – Pompous decor but what about the Cantonese mains?


Grand Park Hotel

DSC_0781Lined with huge blocks of stained glass along the corridor shone upon with club-ish lights from above, together with heavy marble tables and retro-coloured cushion seats fitted in, Mitzo seems to be conveying class while at the same time reluctant to give up the hipster element of this restaurant. Such an incongruent layout, though most probably could be attributed to the Chef’s origin from the dark Hakkasan (that won my heart over), did not pander to me, as it was way too colourful. Well, forget about the tacky colours, and lets focus on the food!


Mitzo Special Barbecued pork 蜜汁叉烧 has raised the bar! BAM! While there seems to be an implicit rivalry between certain restaurants for the best roast or char siew, Mitzo is by far, serving the best Char Siu that I have ever tasted. Serving the sweeter rendition, this has been neatly caramelised to render a thin glaze overcoat around the super crispy skin, this tenderised slab of pork is lifted to crazy heights. $18.



Black Truffle Crispy Roast Duck (Half) 黑菌脆皮鸭. Wow What do we have here – a plate that literally could rival off that from Four Seasons Singapore. Leaving the more westernised sauce aside first, this slab of duck was roasted to a wicked crackling crisp while the impeccable meat was as tender as one could have imagined. This might perhaps be the king of duck. Slightly differing from the dining companions, I do prefer my duck to be more oriental accented without a dash of truffle aroma though. $38.



Crying out helplessly from S who knows it already that when dining with guys, the detoxifying vegetables may not be ordered. So, the third meat of the day – Braised Pork Rib infused with Chinese Herbal Sauce 当归酱烧骨. While these ribs were tasty and could literally slide off the bones, the herbs didn’t come through strong enough which could have potentially raised the umami-ness of this dish.$32.



We were a little dismayed to find out that only the dim sum platter is available on Public Holidays as dim sum makes up largely their forte. Nonetheless, I was still adamant to try the steamed renditions and so we got the Vegetarian Steamed Dim Sum Platter 上素点心拼 that comes with the Turnip and Asparagus dumpling, Black fungus and vegetable dumpling, wild mushroom and truffle buns. Everything so well-executed with a delicate balance of flavours, the bun shaped into a button mushroom was the cutest of all as it got us suspecting for a moment that it really is a fungus. $18.


Seafood fried rice in XO sauce. XO 海鲜炒饭. A great finish to the delectable meal as every grain was coated evenly with the seafood umami while the freshness of the diced scallops and prawns came through strongly with its perfect consistency and natural sweetness. $18.

Mitzo has clearly proven itself to be a stop for all avid Cantonese fans out there! With almost everything spot on, if there’s only one thing that could be shout about would be the impeccable roasts! Never did I expect such unparalleled standards from the roasts and Mitzo could perhaps be eyeing for that shiny star if the guide book were to come to Sg. Lets stay tuned!

Tips: Try to avoid public holidays as most offers are not valid during those periods!

Verdict: An excellent restaurant.