Spring Kaiseki at Keyaki (Pan Pacific Singapore)
Indulge in the authentic Japanese flavours of spring with a brand new nine-course Kaiseki menu at Keyaki (Pan Pacific Singapore). Available from now until 31 May 2016, treat yourself to a gastronomical experience as Master Chef Hiroshi Ishii (石井博) creates stunning dishes with ingredients that are in season.
Kaiseki Menu | Photo Credit: Pan Pacific Singapore
Ingredients that flourish best in the cooler months includes Takenoko (Bamboo Shoot), Sakura-dai (Cherry Blossom Sea Bream), Taranome (Mountain Vegetable Bud) and Ume (Plum). Chef Ishii has also included one of the heavyweight of winter delicacies, the Snow Crab, as they are still harvested in the cold waters of Japan.
Kaiseki Menu | Photo Credit: Pan Pacific Singapore
PRICE
S$180++
per Adult
MENU
Boiled Scallop with Yam, Ginger and Radish Sprout
Kobachi
Grilled Clam with Miso, Sakura Dumpling, Deep-fried River Shrimp, Sesame Tofu with Sea Urchin and Grilled King Crab
Zensai
Clear Soup of Prawn Cake, Seaweed and Takenoko (Bamboo Shoot) with Fish Noodles and Salted Cherry Blossom
Wan
Sashimi of Tuna Belly, File Fish, Sakura-dai (Cherry Blossom Sea Bream) and Sweet Shrimp
Sashimi
Grilled Takenoko (Bamboo Shoot) and Seafood with Spicy Cod Roe Sauce
Yakimono
Simmered Eel with Tofu, Mitake, Prawn and Taranome (Mountain Vegetable Bud)
Nimono
Grilled Snow Crab with Vegetables in White Sauce
Tomezara
Sour Plum Soba Noodles
Shokuji
Musk Melon and Dekopon (Mandarin Orange)
Mizumono
World of Hyatt's annual award chart changes take effect on 25 March 2025, impacting the number of points required for free night redemptions at select properties. In the Asia & Pacific region, 12 hotels will move down a category, while 25 will move up, making some redemptions more expensive.