Armed with new seasonal additions to the refreshed menu, Mitzo Restaurant & Bar is ready to impress its diners again.
This March, Executive Head Chef Nicky Ng has added a slew of creations that stays true to the establishment’s roots – focusing on the quality of ingredients and its execution, while retaining its familiarity and authenticity.
Look out for new and must try dishes include Battered lotus stuffed with truffle shrimp; Braised fish maw with seafood in golden carrot broth; Roasted coffee pork neck with crispy beancurd and Chinese pancake; Venison with asparagus in black pepper mint sauce; these a la carte items make for great meal starters.
New A La Carte Additions: A Harmony of New Flavours
Chef Ng’s new soup offering, Braised fish maw with seafood in golden carrot broth is heart and home with flavorful broth and generous seafood – I love this soup! The battered lotus stuffed with truffle shrimp is also one of the highlights among new creations.
Venison with asparagus in black pepper mint sauce is an interesting take on the much-loved recipe of Bacon Wrapped Asparagus. Seared venison tenders paired very well with the grassy taste of sautéed asparagus and homemade black pepper mint sauce – sweet and savory combination of flavors were on point!
Chef Ng is deft in striking a balance between recreating the comfort of Cantonese favorites, and keeping things fun and exciting by using unusual ingredients or preparation techniques.
Here’s Roasted coffee pork neck served with crispy beancurd and Chinese pancake. Eating this dish is sort of like eating Peking duck, except it is more aromatic and umami-rich. You also get the simple fun of rolling the roasted pork wrap together.
Eating lobster tails and claws is the easiest way to eat gracefully without making a mess.
Seafood lovers interested in an elegant meal will take particular delight in choosing this dish – Stir fried lobster claw wrapped with shrimps and seasonal greens in petai bean sauce, from the menu. The asparagus and petai bean sauce added freshness and flavors to the sweet succulent meat.
The warm robust superior broth poured over rice, served together with live lobster meat and crispy rice to add a different flavour and texture to the dish. Certainly comforting and is an excellent dish to round up the meal for the night.
Be sure to save stomach space for desserts. Try the Aged rice wine jelly served with cherry crush, lychee sorbet and battered fried water chestnut cake. The ingredients came together immaculately and I couldn’t get enough of this refreshing dessert.
MITZO RESTAURANT & BAR
Location: Level 4 Grand Park Orchard, 270 Orchard Road Singapore 238857
Tel: +65 6603 8855
Opening Hours: Lunch 12pm to 2.30pm / Dinner 6.30pm to 10.30pm / Supper till 1am