在新加坡的Teck Lim路上，Poise餐廳為食客帶來一場跨越歐洲與北歐的味覺盛宴。僅設有24個座位，打造更為親密的空間，讓食客能夠沉浸在行政主廚Steve Lancaster的烹飪世界中。餐廳的單色調內飾與戲劇化的燈光設計，將每道菜肴的藝術之美推向極致，讓食客在精緻與簡約之間找到平衡。
挖掘食材潛力
開啟感官之旅
Lancaster以其在倫敦米其林星級餐廳The Fat Duck和斯德哥爾摩的Oaxen Krog的豐富經驗，將經典歐洲菜品進行現代化詮釋，並融合北歐的創意與新鮮感。他的每一道菜都像是一場感官之旅，將歐洲與日本食材完美結合，呈現出豐富的層次與深刻的口感。
Succulent prawns, N25 Schrenckii Caviar and a refreshing artichoke velouté
多汁蝦肉、N25 史氏鱘魚子醬以及清爽的洋薊濃湯
This season's pigeon is paired with forced rhubarb known for its delicate sweetness. Unlike regular rhubarbs that ripen in Spring-Summer, the forced rhubarb is sweeter and more tender as it was woken out of its winter hibernation early. The perks of waking up early apply to some vegetables too.
當季鴿子與味道清甜細膩的催生大黃搭配。與在春夏季節成熟的普通大黃不同，催生大黃更加甜美鮮嫩，因為它早早地從冬季的冬眠中被喚醒。顯然，「早起」的好處對某些蔬菜也同樣適用。
Kagoshima A4 Wagyu Sirloin is specially barbecued over Binchotan, a type of premium-grade Japanese charcoal that is odourless when used, thus retaining the true flavour of the meat. The cut is further glazed with Yuzu Kosho and served with caramelised salsify, leeks confit in black garlic and beef sauce finished with fermented salsify juice for a well-balanced flavour profile. Available now in our current menu.
鹿兒島 A4 和牛西冷牛排是用備長炭（一種優質的日本炭，使用時無異味）特別烤制而成，從而保留了牛肉的真正風味。 這塊牛肉進一步塗上柚子胡椒醬，搭配焦糖婆羅門參、用黑蒜油封的韭蔥以及用發酵婆羅門參汁調製而成的牛肉醬汁，以獲得均衡的風味。目前在我們的菜單中可以點到這道菜。
Sweet and velvety soft, our fig dessert comprises Koji mousse, sollies fig compote and smoked candied walnuts.
甜美且如天鵝絨般柔軟，我們的無花果甜點由曲奇慕斯、索利耶斯無花果醬和煙燻糖漬核桃組成
他的烹飪理念可以總結為：「美味源於食材的本質，我們的任務是解鎖它的潛力。」Lancaster相信，通過細緻入微的料理手法，食材的自然風味可以被最大限度地激發出來，賦予食客每一口驚喜。
A lollipop that's elegant, comforting, warm, and fun? That's our Coq au Vin in a nutshell. Our take on the rustic French stew involves a chicken lollipop stuffed with chicken mousse and served on a lacto-fermented white onion foam infused with smoked bacon which, we were told by guests, goes well with our handmade bread.
一支優雅、令人愉悅、溫暖又有趣的棒棒糖？這就是我們的紅酒燴雞的精髓所在。我們對這道質樸的法國燉菜進行了創新，將一個雞肉棒棒糖中填滿雞肉慕斯，放在注入了煙燻培根的乳酸發酵白洋蔥泡沫上。據客人說，這與我們的手工麵包搭配得非常好。
Limousin sweetbread served with sherry vinegar, pumpkin and an English smoke cheddar
利穆贊小牛胸腺搭配雪利醋、南瓜以及英國煙燻切達乾酪
Clementine, salsify and gingerbread
克萊門氏小柑橘、婆羅門參和薑餅
Featuring the Kinmedai from Chiba, Japan, we chose to puff the scales with oil and cook the fish in the oven for a duality of crispiness and tenderness.
On the side, the combination of stuffed zucchini flower and sweet Hokkaido white corn veloute, garnished with shiso flowers and Japanese Chrysanthemum lends a floral and candied note to the entire dish.
以來自日本千葉的金目鯛為特色，我們選擇用油將魚鱗炸至蓬鬆，並將魚放入烤箱中烤制，以獲得酥脆與鮮嫩的雙重口感。 一旁，釀餡的西葫蘆花與甜美的北海道白玉米濃湯相結合，再用紫蘇花和日本菊花裝飾，為整道菜增添了花香和糖果般的氣息。
White Asparagus from Loire Valley, paired with delicate N25 caviar, fresh lovage, and a fermented white asparagus velouté
羅亞爾河谷的白蘆筍，與精緻的 N25 魚子醬、新鮮的獨活草以及發酵的白蘆筍濃湯
在Poise，您將不僅僅是品嘗美食，還能與廚師面對面互動，感受到烹飪背後的故事與情感。這種獨特的用餐體驗，不僅僅是餐桌上的美味，更是一種精緻與創新的平衡，一場與食材深刻對話的藝術盛宴。
