Indulge in a MasterChef Experience at Makan@JEN from 15 June 2022 to 11 September 2022! They have collaborated with MasterChef Singapore season two winner, Chef Derek Cheong, presenting you with a specially-curated set of menus showcasing his stellar signatures from his private dining concept, Twelve Flavours.

On Wednesdays and Thursdays, they offer a Three-Course Set Lunch ($58 per pax) and a Five-Course Set Dinner ($88 per pax / $158 per pax with Wine Pairing). From Fridays to Sundays, they have a Four Course Set Lunch ($88 per pax / $208 per pax with Wine Pairing) and Six Course Set Dinner ($138 per pax). A vegetarian menu is also available.

Keep reading to find out what I think of the dishes!

The feast begins with Chawanmushi, filled with charcoal-grilled crab, salmon roe, yuzu ponzu ankake (made with two different types of soy sauce), and wasabi oil. This dish is so flavourful, bursting with delicious smoky and citrus flavors, packed with Umami. Not forgetting how smoothly the eggs slide down my throat as it is so soft and silky.

The second course was a plump and juicy Hokkaido Scallop seasoned perfectly with citrus, lime zest, and scallop roe bottarga. It was pan-seared on a single side, keeping it raw in the middle, creating a perfectly charred surface, and still soft on the inside. The Hokkaido Scallop was also served with a flavoursome ragout made with ramson alongside spring allium, asparagus, fava beans, and kailan.

Next on the menu is the exquisite Black Cod, served with Beurre Blanc sauce- made from razor clam stock with saikyo miso and sake lees, and N25 Caviar (additional $30). It has a delicate texture, boasting a mild and sweet flavour which complements well with the fresh N25 Caviar. The dish is also completed with some spring onion oil, steamed razor clams, and white asparagus.

For the main course, I had the Iberico Pork, featuring slow-cooked pork jowl (roasted for five to six hours), glazed with ssamjang and saikyo miso. This is a popular signature dish at Twelve Flavours that is sadly, no longer available on the menu. The meat is so tender and the sinfully slab of fat just melts in my mouth! It is also served with a delicious tangy apple purée at the bottom, alongside slow-cooked wok-hey cabbage and savoury stock made from roasted pork meat and bones.

Moving down the list is the palate cleanser, Apple, served exclusively for dinner. It comes with apple and shiso sorbet, compote- made with kiwi and lime, and drops of aromatic shiso oil. It has refreshing and aromatic notes of citrus and green tea.

The last course on the menu is the Roasted Banana. It is truly an irresistible sweet and savoury dessert that comes with different layers of flavours. From the intense flavour of roasted banana ice cream to the Guanaja 70% dark chocolate cremeux to sweet peanut butter ganache with a pillow-soft peanut sponge to the aromatic coffee caramel sauce.

Wines

For all wine lovers, complete the dining experience with some natural wines produced using natural fertilisers (no additives or preservatives) and a classic sweet wine meticulously curated by Head Sommelier Britt Ng.

The natural wine selections include a highly floral wine, Champ Pentus Blanc Faugères by Frederic Brouca from France. Light to medium-bodied, with aromas of candied quince and beeswax, with a lush texture and honeyed aftertaste. Grown organically on the hillside vineyards in the outskirts of Faugères.

A bright and dry wine, Das Juice Rosé from Australia. With crisp notes of strawberries, dark red fruits, and chalky minerals with a long finish. Features a blend of Tempranillo and Pinot Noir from the high edge of McLaren Vale. The grapes are pressed in whole bunches, naturally slow-fermented in a cool tank, and finished with a small amount of sulphur before bottling. 

A well-balanced wine featuring Carbonic Pinot Noir by BK Wines from Australia. Has an aromatic profile of cherry seeds, a sprinkle of cinnamon, and zesty aperol with a citric twist on the palate. Made by full carbonic maceration of Lenswood Pinot Noir and aged for three weeks in a large wooden cuvée (vat).

Not forgetting the classic sweet wine, Graham’s 10 Years Tawny Port from Portugal’s Douro Valley. It has complex nutty aromas, hints of honey and figs, rich and mature fruit flavours, with a luscious long finish on the palate.

Final Thoughts

Twelve Flavours x Makan@JEN is definitely worth checking out if you want to try a MasterChef dining experience! The food is consistently good, i particularly enjoyed the Hokkaido Scallop and Roasted Banana!

Makan@JEN

Address: 277 Orchard Road, Singapore 238858

Opening Hours: Daily, 7:00AM to 10:00PM

Contact: +65 6708 8899

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