Street Food Warms Your Heart: Stellar at 1-Altitude at One Raffles Place, Level 62 - $100Gourmet Dinner by CitiGroup on Friday 22 May 2015 (Part III)

Monday, June 1, 2015

Stellar at 1-Altitude at One Raffles Place, Level 62 - $100Gourmet Dinner by CitiGroup on Friday 22 May 2015 (Part III)

The Occasion

I had won the contest organised by $100Gourmet of CitiGroup on their Facebook in the month of May 2015.

The Reward

The prize reward is a pair of tickets to attend the $100Gourmet's 6 Course Dinner held at Stellar at 1-Altitude located at One Raffles Place, Level 62 on 22 May 2015, Friday.

The Restaurant

Stellar at 1-Altitude located at One Raffles Place Level 62.

The Organiser
The S$100Gourmet is brought to you courtesy of Citigroup.

The Menu for The 6 Course $100Gourmet Dinner

Displaying $100Gourmet - Stellar Menu.png

The Third Course

This is the Wood Fired Cauliflower prepared by Chef Anthony Demetre & Chef Christopher Millar.

Core Ingredients include - Cauliflower, Tahini, Pomegranate, mint, Almond Chapelure. Pomegranate seeds & Pistachio nuts are used to garnish the mashed potato with a smooth soft texture that reminds me of Celeriac root.

The wood fired Cauliflower is served in an oval matte black color enamel cast iron mini cocotte with cover (below *)

Tasting Notes - There is a tinge of surface charring of the Cauliflower head that lends a smoked flavor to the otherwise mildly sweet Cauliflower. The Pomegranate adds a tarty burst to the smooth silky creamy mashed potato that is topped with some Ricotta cheese, garnished with mint leaves & some EVOO.

About The Chef - Chef Anthony Demetre

Chef Anthony Demetre went into the culinary field because he was inspired by his Greek Cypriot grandmother who was a talented accomplished cook. Chef Anthony Demetre was born in Stratford upon Avon in 1966, is of Cypriot Greek descent, & works in the French-inspired style of Bistro Moderne. He is recognised as one of the pioneers of the Bistronomy movement in the U.K.

His restaurants
Chef Anthony Demetre opened his first restaurant Arbutus in London, UK back in 2006 which received its first Michelin Star within the first year of operation in 2006.

He then opened Wild Honey in 2007, continues to wow diners with affordable & charming dining. In 2010 he opened his third, Les Deux Salons in Covent Garden which rose to become the most favoured places to dine in London with its style & format modelled after grand brasseries of Montparnasse in Paris.

His Culinary Training
Chef Anthony Demetre never went to culinary schools. His culinary skills are learnt through internships at reputable restaurants helmed by culinary legends such as Marco Pierre White, Pierre Koffman, Gary Rhodes, & Bruno Loubet.

He became tired of working for others so decided to run his own restaurant. He started Arbutus with business partner Will Smith in Frith Street Soho in 2006. Arbutus's cuisine is more earthy. Arbutus changed the entire concept of dining out, as it centres on theme of informal Bistro Moderne, that accomplished cooking need not come with fine dining setting & hefty price tag, making dining more affordable. This formula led Arbutus to win accolades & awards that includes a Michelin Star in its first year. Chef Anthony Demetre & Will Smith started Wild Honey in Mayfair, London in July 2007 after invite of the landlord in Mayfair, serving modern English cuisine. Wild Honey too won a Michelin Star within the first year of operation.

About The Chef - Chef Christopher Millar

Chef Christopher Millar is the Executive Chef at Stellar at 1-Altitude. He wows his diners with creative presentation of modern cuisine using premium, quality seasonal produce & ingredients as well as artisanal techniques. He left lasting impression of his creative innovative style in renowned hospitality establishments especially in the U.K. & Australia, including Windsor Hotel, Melbourne, & Pavilion on the Park, Sydney.

His Culinary Career

Chef Christopher Millar trained under Celebrity Chef Antony Worrall Thompson in London where he began a 7 year stint, & eventually promoted to head chef of the iconic 190 Queensgate. Chef Christopher Millar's culinary career includes positions at award-winning, iconic restaurants in London, Melbourne and Sydney.

In Melbourne, he was appointed Executive Chef at the legendary Windsor Hotel, then joined the prestigious Pavilion on the Park in Sydney as Executive Chef.

After he left Australia he moved to Singapore in 2009 where he became the Executive Chef of The Fig Leaf & Poggi at Fort Canning Singapore.

He then moved on to become the Group Executive Chef of 1-Rochester Group, & directs the culinary team at Stellar at 1-Altitude at One Raffles Place level 62. At 1-Altitude, Chef Christopher Millar continues to demonstrate his culinary talent and imagination by creating unique dining experiences that draw the praise and appreciation of Singapore’s gastronomes.

With Chef Christopher Millar at the helm, 1-Altitude has received numerous awards and accolades such as ‘The Best Restaurant Concept (Western)’ for 1-Altitude from Restaurants Association of Singapore Epicurean Star Awards 2011; Stellar being one of the top three finalists for ‘Best Dining Experience’ by Singapore Service Star 2011; and Stellar winning the Singapore Tatler’s ‘Best Restaurants Guide 2011/2012’ Awards.

Chef Christopher Millar has helped to launch One Rochester, 1-TwentySix and Stellar, all of which were listed in The Miele Guide’s 2011/2012 list of Asia’s finest restaurants.