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Chef Takagi Kazuo x Chef Pedro Samper: A four-hands dinner at Mosella
November 14, 2023 - November 15, 2023
$188
Mosella at Pan Pacific Orchard is hosting Chef Takagi Kazuo of two Michelin-starred Kyoto Cuisine Takagi for a four-hands dinner on 14 and 15 November 2023.
Refined Kyoto-style Japanese cuisine meets the bold freshness of Peruvian-inflected Mediterranean flavours this November at Mosella in Pan Pacific Orchard when Executive Chef Pedro Samper of Mosella partners Chef Takagi Kazuo of Kyoto Cuisine Takagi for exclusive East-meets-West four-hands dinner.
Chef Takagi Kazuo of Kyoto Cuisine Takagi, which has held two Michelin stars since 2010, will bring his ‘Kyo-ryori’ mastery to the kitchen at Mosella, where he will showcase that exquisite Japanese culinary approach with its delicate precision and focus on seasonal ingredients. He joins Chef Pedro, who has himself honed his skills over two decades in Michelin-starred kitchens across dynamic cities like Hong Kong, Japan and Spain, and the two chefs come together to present contemporary creations that harmoniously meld those two vastly different culinary traditions.
The four-hands dinner will kick off with a spread of exquisite tapas that range from an Heirloom Tomato Gazpacho with Stracciatella and a Peruvian-style Hokkaido Scallop Ceviche Nikkei with Kombu and Sakura Leaves to a Jérôme Miet Special Oyster dressed with Homemade Ponzu, Myoga and Ginger and Clam Dashi Chawanmushi with Sea Urchin and Alaskan King Crab.
Seafood lovers will then luxuriate in the Atlantic Lobster with Tuna Dashi Jelly, accompanied by Green Asparagus and a shaving of Seasonal Black Truffle, as well as Kinmedai, dressed with White Miso Sauce and Sofrito and scented with Spanish saffron. The meat course of Wagyu Fillet Mignon follows, its unctuous flavours accentuated by Fermented Onion Shio Koji and Périgueux Sauce for yet another mashup of flavours inspired by two distinctly different culinary worlds. As for dessert? Amazake Granita and Japanese Green Tea Agar, its delicate flavours carried by an unexpected accompaniment of Mango, Fromage Blanc and Yogurt.
Optional sake pairings available for each course, including an aperitif of Shichiken Hoshi no Kagayaki to the Gozenshu Junmai 1859 Nama Omachi Bodaimoto.
This Chef Takagi Kazuo x Chef Pedro Samper four-hands dinner at Mosella costs S$188++ per person, with option sake pairing available at an additional S$90++ per person. To book, visit https://www.panpacific.com/en/hotels-and-resorts/pp-orchard-sg/offers/four-hands.html.
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