An Epicurean Evening with Guest Chef Jimmy Chok
20 April 2023
An Epicurean Evening with Guest Chef Jimmy Chok
Thursday, 20 April 2023 | 7pm @ Jackson Miller
$138 (Member) | $148 (Guest)
Be treated to a symphony of flavours.
Indulge in an eclectic 5-course degustation menu prepared by renowned award-winning chef Jimmy Chok, who will tantalise your taste buds with his signature fusion dishes paired with carefully curated wines.
The Dinner will also feature Amir Solay, an accomplished sommelier and wine expert with extensive experience in the field, who will share more about the intricacies of food pairing.
Chef Jimmy Chok
Chef Jimmy Chok is one of the most dynamic and talented chefs in today’s culinary scene. Best known for his creation of innovative recipes that blend Asian ingredients with western-style cooking, Jimmy’s name is synonymous with “fusion” food that are a delight both on the palate and the eye.
After his stint at the Salzwaage Restaurant in Zurich, Switzerland, Jimmy returned to Singapore to work in some of the more illustrious kitchens at Raffles Hotel, Fig Leaf Restaurant, the House of Mao, Butterbean Bistro, Coriander Leaf Restaurant and was also as the Executive Chef of The Academy Bistro.
The former Chef and Owner of Salt restaurant, he has over the years, participated in numerous culinary competitions, winning several gold medals. He was also invited to judge the New Asia Cuisine category held in conjunction with Food and Hotel Asia 2002 and 2004, as well as the Bocuse d’Or Competition (the world’s most rigorous culinary competition) in Singapore in 2005.
During the last 12 years, Jimmy has also been involved with the Norwegian Seafood Council as their training and brand ambassador. He conducts training for chefs around the region including Taiwan, Thailand, Malaysia, Singapore, Indonesia, Vietnam and Myanmar. He is also the brand ambassador for Scanpan from Denmark.
Jimmy’s quest to share his culinary knowledge also led him to explore beyond the kitchen, publishing cookbooks such "Simple: A Cuisine of a New Generation".
Wine Speaker - Amir Solay
Amir Solay CS is a SHATEC graduate. He holds a Higher Certificate in Wines & Spirits (WSET, UK), has received the Advance & Professional French Wines certification by SOPEXA (France), is a Certified Sommelier by the Court of Masters Sommelier, being one of the first 13h CS in Asia.
His professional experience includes being a Wine Buyer, Director of the Restaurant & Wine Programme, F&B Consultant and Technical Advisor & Group Sommelier for major hotels and restaurants.
He is an accomplished trainer and has conducted numerous wine and F&B appreciation classes, staff training and events for the private and & government sectors, hotels and restaurants in Singapore, Malaysia and Indonesia (Ritz Carlton, Hotel Padma Bali etc.). Amir is also a villa guest columnist for Island Property & Living in Bali, a wine columnist for Frequent Traveller magazine (available in SQ, Qantas & other major airlines), and The Yak & The Bud in Indonesia.
Menu
AMUSE-BOUCHE
Norwegian Sweet Shrimp Tartlet
41°c cooked fjord trout, konbu, and trout roe
Cava Blue Festival Brut Reserva, Penedes, Spain
SEARED NORWEGIAN SCALLOP
Served with caramelised fennel, sea urchin mussel sauce, and smoked herring roe
Pa Road Sauvignon Blanc, Marlborough, New Zealand
CREAM OF BUTTERNUT PUMPKIN
Served with cold water crab meat and fresh herbs
Cousino Macul Antiguas Reserva Chardonnay, Maipo Valley, Chile
BLOW TORCHED AND CURED NORWEGIAN SABA MACKEREL
Served with herb salad, pickled banana shallots, and herbed butter sauce
SLOW-ROASTED BLACK ANGUS BEEF TENDERLOIN
Served with glazed carrots, pickled beetroot, mushroom, herbs, and beef split sauce
Tinta de Toro Vinas Elias Mora, Toro, Spain
LINGONBERRY JAM TRIFLE
Moscato Bianco, Strev Moscato d'Asti DOCG, Marenco, Piemonte, Italy
For reservations, please call 6342 3679 or email jacksonmiller@sswimclub.org.sg