The Kitchen at Bacchanalia

Contemporary French Cuisine

The Kitchen at Bacchanalia

Four Hands: Hideaki Sato


On March 28 and 29, 2016, Bacchanalia will welcome Hideaki Sato, the esteemed chef patron of Michelin-starred Hong Kong restaurant, Ta Vie 旅, to cook two exclusive ‘Four Hands’ dinners with Bacchanalia’s head chef Ivan Brehm.

Basing their menu around memory and recollections of past experiences, the two chefs will present an eight-course menu with snacks and pre-desserts for up to 36 people each night. 

Known for his delicate and refined cooking style that blends French technique with the kaiseki traditions of his homeland and the choicest bounty of the Asian seasons, Sato has developed a reputation as one of the most extraordinary chefs working in Asia at the moment. His style developed from years working under the auspices of Seiji Yamamoto at three- Michelin-starred Nihonryori Ryugin in Tokyo before taking the helm of Tenku Ryugin in Hong Kong, Mr Yamamoto’s first satellite kitchen. In Sato’s custody, Tenku Ryugin earned two Michelin stars in the first six months of opening. In 2015, Sato opened Ta Vie 旅, an elegant fine dining restaurant in Central Hong Kong to critical acclaim. This Four Hands dinner will be his first time in Singapore to cook.

For the Four-Hands menu, Sato will present dishes like "Surrealism"; a poached oyster wrapped with Wagyu beef and grated celeriac jelly. He will also serve his favourite memory dish, pigeon roasted with aged mandarin skin and served with a chicory confit flavoured with Keemun tea, a leaf from China’s Anhui Province with a slight aroma of stone fruit.

"Surrealism"; a poached oyster wrapped with Wagyu beef and grated celeriac jelly

"Surrealism"; a poached oyster wrapped with Wagyu beef and grated celeriac jelly

Drawing from his multicultural upbringing, Brehm will present dishes such as yellowtail kingfish, glazed and lightly smoked then teamed with a puree of red veined sorrel, oxalis emulsion, crispy rice cake and guava. This will be followed by Iberico pork belly served with roasted red cabbage, chestnut emulsion, giant caper berries and apple dashi. 

Date: 28-29 March 2016
Time: multiple seatings available from 6PM onwards
Price: 320++, 8-course chef's menu with snacks and pre-desserts
To reserve: reservations@bacchanalia.asia, +65 91794552

 

Note: Due to the nature of the event, dietary preferences will not be entertained. The menu is subject to change. Cancellation policy applies.