Located within the Grand Park Orchard, Mitzo Restaurant & Bar offers progressive Cantonese cuisine with a modern touch. The renowned restaurant has introduced over 30 new dishes in the month of March (2017) and the cocktail list has also been given a slight refresh with the inclusion of new tipples such as Uncle Negroni and Chinese Collins. The newly-revamped food menu at Mitzo showcases the culinary skills of Executive Head Chef Nicky Ng in be able to combine the best elements of traditional Cantonese cooking with a modern twist.
Resembling chicken nuggets that we all love, the Battered Lotus Stuffed with Truffle Shrimp (S$14++) here at Mitzo features a delicious truffle shrimp paste that is sandwiched between two lotus roots before being battered and deep-fried to a golden brown. The truffle-smell is a little bit overpowering when it is first served but the taste is well-balanced with individual components retaining their own flavours.
The second appetiser that I sampled during the evening is the Roasted Coffee Pork Neck served with Crispy Beancurd Skin and Chinese Pancake (S$14++). Reminiscent of the traditional Peking Duck, the coffee-flavoured pork neck is placed into the Chinese Pancake (yes the very same skin used in Peking Duck), before the crispy beancurd skin is placed in and wrapped up. The sweetness from the pork neck was a little too much for me but this dish seemed to be a crowd favourite. I did like the contrast of textures from the crispy beancurd skin as well as the slightly chewy Chinese Pancake skin though.
The winning dish from the evening is hands down, the Braised Fish Maw with Seafood in Golden Carrot Broth (S$14++). Firstly, I have to say that I absolutely love Cantonese soups so my point of view may be slightly biased but that golden-yellow broth is so divine. The broth gets its colour naturally from the carrot and that thick consistency packs a punch - the flavours are complex and intense but more importantly, that fish maw which has been cooked in the broth truly holds the dish together.
The first meat dish that I have sampled from Mitzo's refreshed a la carte menu was the Venison with Asparagus in Black Pepper Mint Sauce (S$34++). The Venison itself was good deliciously - it had the right thickness and that black pepper sauce was of the right intensity without stealing the show from the venison itself. The only issue I had with this dish was the inclusion of mint - while it did fulfil its purpose in differentiating this dish from the usual styles, I personally felt that it was unnecessary.
The next meat dish however, was a dream - the Stir-fried Lobster Claw wrapped with Shrimps and Seasonal Greens in Petai Bean Sauce (S$32++) is exactly what it sounds like. Expect fresh and firm lobster flesh wrapped in a fresh-shrimp paste sitting atop a bed of seasonal greens that have been fried in a Petai Bean Sauce. It reminded me slightly of a stuffed chicken wing (without the crispy skin) but this is so much better.
For the carbohydrates before dessert, the Poached Rice with Live Lobster Meat in Superior Broth (S$22++) was yet another crowd's favourite. I have previously tasted a dish that utilises both regular and crispy rice during the Chinese New Year (2017) tasting here at Mitzo but that superior broth definitely helps to bring the components together.
Finally for dessert, the Aged Rice Wine Jelly served with Cherry Crush, Lychee Sorbet and Battered Water Chestnut Cake (S$18++) took me by surprise. That aged rice wine jelly which sounded a little intimidating turned out to be the winning component in the cherry crush and sorbet mix - it consisted of the perfect blend of sourness. The battered water chestnut cake (which resembles a little bit of a goreng pisang) was also surprisingly light and refreshing.
This was an invited Media Tasting session, though all views expressed are my own.