Somewhere in-between Italian chain restaurants and the big, big, big titans of dining lies Grissini, the restaurant conveniently situated on floor one of the Grand Copthorne Waterfront Hotel. Yes, it’s pleasingly posh without being stuffy. Yes, its Italian cuisine is well deserving of its 4.5 rating on TripAdvisor and accolades on Burpple.
But how does Grissini — and can we reiterate, an Italian restaurant — excite customers in the now when they can chuck store-bought sauce and pasta into a pot? The answer is in who exactly serves up said Italian cuisine.
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Grissini’s answer lies in the hands of Chef Kenny Huang, the man with the culinary chops. And culinary chops he has, his rolodex of experiences reads like an Asian parent’s fantasy. Previously journeying to the city of Turin in 2013, Chef Kenny Huang has racked up experiences in various elite establishments including a Michelin-starred restaurant before flying back to our little red dot to work in a five-star hotel in Singapore.
“Chef Kenny brings a refreshing take on traditional Italian cooking and diners will be treated to a stellar array of new dishes,” says Mr Pjey Mayandi, General Manager of Grand Copthorne Waterfront Hotel. “Chef Kenny is the first non-Italian chef to head Grissini since the Italian restaurant opened in 2016.”
But what about the excitement at Grissini then? Chef Kenny Huang has injected something so simple but pleasing into the mix — an omakase menu with sake pairing. The latter, owing to Sommelier Uzair Yaacob.
Below, four of Chef Kenny Huang’s perfected plates at Grissini. If you’re already convinced at this point, we’ve inserted a link for you to make a reservation here.
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How good is Chef Kenny Huang at serving risotto, the staple Northern Italy dish? His version at Grissini is inspired by the concept of “hey, what would the monarchy love to eat?” His Risotto Con Foie Gras for Grissini is made of a golden capon consommé and sweet onion confit that is topped with perfectly seared foie gras and 24k gold leaf.
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Tortelli was one of the first dishes Chef Kenny Huang learnt to make in 2013. Fast forward eight years later, his version for Grissini is called the Classic Tortelli Di Zucca — butternut squash, parmigiano fonduta and sage.
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A4 Wagyu Beef, enough said. If you require more information though, it’s served with purple artichoke, celeriac purée and veal bone marrow jus. Remember to ask Sommelier Uzair Yaacob too for which red pairs best with it.
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If you miraculously still have space, Grissini’s version of the Tiramisu contains the standard ingredients like mascarpone cream and cocoa powder. However, Chef Kenny Huang really likes his savoiardi dipped in amaretto almond liqueur and infused with espresso.
Once you’re done with this story about Chef Kenny Huang’s new menu at Grissini, click here to catch up with our May 2021 issue.
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