Events

Experience the exquisite flavors of sake with a Japanese-inspired six-course dinner menu, each dish expertly paired with its own sake selection. This exclusive event is a 4-hands collaboration between Chef Ryo Endo and Chef Ryan Ng.

 

Saturday, 7 September

Doors open at 7.00pm

Dinner starts at 7.30pm

Churchill Room

Member $198 | Guest $218

 

RESERVATIONS: CHURCHILL@TANGLINCLUB.ORG | ENQUIRIES: 6622 0432

Cancellation policy: 50% of the ticket price will be charged for cancellation with less than 1 weeks’ notice and 100% of the ticket price will be charged for no shows.

 

Butler Canape | 兵庫県産カキ

Japanese Hyogo Oyster

Served with Citrus Shoyu Dressing, Ginger and Spring Onion

Kamoizumi Junmai Shiboritate Nama Genshu

 

Amuse Bouche | 前菜盛り合わせ

Salmon Maki, Spicy Sweet Sauce, Sakura Ebi

Madai, Miso Citrus Dressing, Mustard Sprouts

Baigai Umani, Dashi Broth, Wakame

Ankimo, Ponzu Jelly, Wasabi, Tobiko

Amaebi, Uni, Rice Vinegar, Junsai, Lime Zest

Kamoizumi Junmai Shiboritate Nama Genshu

 

Assorted Sashimi | 季節のお刺身3種盛り合わせ

Chutoro (Fatty Tuna), Taichiuo (Belt Fish), Shima Aji (Stripped Jack), Caviar

Homemade Soy Sauce from Yamagata, Wasabi, Pickled Ginger, Oba Leaf, Myoga, Yori Ninji, Kaiware Daikon

Tsukino Katsura Junmai Ginjo Yanagi

 

Hokkaido Snow Crab Chawanmushi | ズワイガニ茶碗蒸し

Ikura, Ginkgo Nuts, Ginger, Yuzu Zest

Tsukino Katsura Junmai Ginjo Yanagi

 

Palate Cleanser | ヨーグルトソルベ

Yogurt Sorbet Served with Umeshu Choya and Shine Muscat

 

Grilled Japanese Suzuki (Seabass) | スズキの焼物

Pearl Rice, Kombu Salad, Grated Wasabi, Lemon Wedges, Thick Soy Sauce, Spicy Cod Roe

 

Miyazaki Wagyu Striploin A5 | 宮崎牛ステーキ

Shisito Pepper, Grilled Onion, Roasted Japanese Pumpkin, Sancho Pepper Jus

Tengumai Yamahai Junmai

 

Sakura X Shine Muscat | 桜プリンとシャインマスカット

Cherry Blossom Milk Pudding, Raindrop, Strawberry Creameux, Lychee Sorbet

Hanahato Kijoshu 8 Years

 

Mochi | お餅

 

Senior Sous Chef Ryan Ng

He is a seasoned culinary professional with over 14 years of experience, currently serving as a Senior Sous-Chef at the Tanglin Club. He helms the Churchill Room, the Club's only fine dining restaurant. Known for his creativity and pride in his Asian heritage, Chef Ryan crafts inventive menus that blend contemporary European techniques with classic sauces. He elevates humble ingredients to new heights. Chef Ryan's dedication to culinary excellence is evident, as showcased by his Gold Medal win at the 2022 Singapore FHA Culinary Challenge. He remains committed to continuous professional growth and culinary innovation.

 

Chef Ryo Endo

Prize-winning Chef Ryo Endo, born in the mountainous region of Japan, spent 10 years to hone his culinary expertise in Hiroshima before returning to Singapore to serve traditional Japanese cuisine. His various awards won in Hiroshima have helped him share the wonderful seasonal ingredients of his hometown with those willing to enjoy.