Mitzo Restaurant & Bar is well known for its fresh approach and dynamic take on Chinese cuisine. The revamped menu, by Executive Head Chef Nicky Ng, features more than 30 new dishes that are bound to delight your palate.
We started with Battered Lotus stuffed with Truffle Shrimp ($14), an appetizing combination of fresh, succulent shrimp snuggled between crunchy battered lotus. An expert execution of textures without any greasiness! And, who can say no to truffle?
Making quite a statement upon arrival is the Roasted Coffee Pork Neck ($14). Thumbs up for the fragrant coffee aroma that fills the air, and beautiful caramelisation of the meat. Enjoy the exceptionally tender pork neck, along with bean curd skin, enveloped in Chinese pancake. This was a case of gone in 60 seconds.
The Golden Carrot Broth ($14) is a nice change from the usual herbal and pork-based soups commonly served at Chinese restaurants. Dig into the lovely soup and discover plenty of premium ingredients such as braised fish maw, prawns, and crabmeat.
The Venison in Asparagus ($34) may look unassuming, but carried loads of satisfaction in its wake. It’s black pepper mint sauce is wonderfully flavoursome.
A vision to behold as well as a gastronomic treat for the taste buds, the Stir-fried Lobster Claw ($32) is wrapped in shrimp which adds juiciness and more sweetness to the royal crustacean. Its accompanying petai bean sauce, may smell disagreeable to some, but imparts captivating flavour to the seafood. High recommended!
No Chinese meal is complete without carbs. At Mitzo, diners can look forward to an impeccable combination of live lobster meat and poached rice swimming in superior broth. Spoonfuls of crispy rice lends that irresistible crunch that warrants second helpings. This Poached Rice with Live Lobster Meat in Superior Broth ($22) is food for the soul indeed.
The suitable curtain call to the meal came in the form of Aged Rice Wine with Cherry Crush, Lychee Sorbet & Battered Water Chestnut Cake ($18) .The subtle alliance of seductive aged rice wine jelly and tart notes of cherry crush is heighted by the sweetness of lychee sorbet. The refreshing chilled dessert is accompanied with a perfectly fried battered water chestnut cake.
Major respect for Chef Nicky’s creative mind and boldness in creating innovative dishes whilst exuding a sense of reminiscence. Diners who are looking for an unforgettable experience with progressive Cantonese dishes may be keen to check out the Signatures Set Menu ($128++ per pax), which showcases 7 courses of Chef’s Nicky passion and talent for contemporary Cantonese cuisine.
In addition, patrons can explore Mitzo’s adventurous cocktail menu, meticulously concocted with signature Asian elements.
Many thanks to Bless Inc Asia for the invite.