It’s all about girls and dolls on Hina Matsuri, a day traditionally celebrated in Japan on 3 March when families wish their daughters success and happiness in life. In line with this time-honoured festival, Mikuni pays tribute for the 4th time through Executive Chef Moon Kyung Soo’s culinary interpretation – an impressive lunch bento thoughtfully arranged to be a feast for the feminine eye and palate that’s only available from 1 to 10 March.
organic japanese green salad, snow crab, orange, blueberry, black sesame
Priced at $120++ per person for lunch, the Hina Matsuri bento features an array of elegantly crafted dishes in a dainty tiered box and a complimentary glass of amazake (sweet rice beverage). When the three tiered boxes were carefully served, everyone went “waaaaaaa!” as they were indeed a sight to behold. I wanted to take mine home but Chef Moon said the box is really expensive lol. What I could take home was the menu – prettily printed and designed as a bookmark.
Pulling out the three drawers was like opening a treasure box filled with edible gems! The top drawer housed a beautiful layer of Mikuni’s signature truffle kanpachi served with a distinctively indulgent black truffle sauce. I’ve tried this before during the past Savour events and the top notch quality has never changed. If it’s your first time at Mikuni, this is a must try!
kanpachi sashimi, truffle soy sauce
The second drawer is a showcase of eight traditional Japanese appetizers with my favourites such as grilled miso cod, unagi and tamago. Be on the lookout for one quail egg – it’s been cutely disguised ha. The most surprising element for me was the abalone. I usually don’t like abalone because of the chewy texture but I have to say that this slow-cooked version was not rubbery at all. In fact, quite delicious I say.
8 traditional hassun: grilled miso cod, slow-cooked abalone, eel, octopus, umeboshi plum, asparagus, japanese pickles, miso egg
I felt sad when the third drawer was revealed as that meant that the end was near. The default chirashi don unveiled is Miyazaki wagyu beef on rice but Chef Moon pampered me with uni instead since I’m a pescetarian. So fresh and creamy! The medley of colours artfully decorated atop sushi rice was lovely too.
uni chirashi don, seaweed, shrimp, tamago
The tempura was not oily but not as impressive as the other dishes for sure. I’m generally a big eater (when I want to) and this bento filled me up nicely about 80%. Just right for lunch without the food coma afterwards, I guess.
prawn, sweet potato, fish, pumpkin, green bean
Rounding off the meal is Chef Moon’s rendition of a sweet ending with premium Shizoka musk melon and salt ice cream. The tinge of saltiness in the ice cream seamlessly enhanced the sweetness of the melon, interesting!
shizoka musk melon, salted ice cream
My thanks to Chef Moon and the Fairmont team for hosting us!
Level 3, Fairmont Singapore
80 Bras Basah Road