Sake Dinner

Let us take you on a sake journey to five prefectures – Nagano, Okayama, Ehime, Miyagi and Shimane. This exquisite dinner features a curated six-course menu with carefully selected sake pairings. Certified sake sommelier, Eugene Wong, will be present to share the intricacies of sake with diners.

Wednesday, March 22, 2023
7:00 p.m. – 10:00 p.m.
The 2nd Floor

UNCORKED Member: $198
Member: $208
Guest: $228

About the Speaker
Eugene Wong is an advanced sake professional recognized by the Sake Education Council of Japan, a Kikisake-shi, and a certified sake sommelier conferred by the Sake Sommelier Association. He helms Mr Otaru, a premium boutique sake purveyor and advocate that specializes in artisanal craft sake labels. A published advocate of sake education, Eugene has a passion to enlighten the public to the joys of Japanese sake and culture. He has been featured in publications such as Tatler Singapore, The Edge and Channel NewsAsia.

Member/Guest: Register here.
Uncorked Member: Register here.

Terms and Conditions
Dinner will be served at 7:30 p.m.
Reservations are on a first-come, first-served basis
No substitution of menu items
Max. 8 pax per reservation
Max. 60 pax
Guests are allowed but will only be confirmed 72 hours before the dinner
The 2nd Floor dress code and a 72-hour cancellation policy apply

For more information or enquiries, please email 2ndfloor@amclub.org.sg

REGULAR MENU

Salmon Poke with Seaweed and Zucchini Roulade
Served with flying fish roe & micro herbs
Kikuzakari Tokubetsu Junmai, Nagano

Sea Urchin
Served with angel hair pasta & spring onion sauce
Kikuzakari Junmai Daiginjo, Nagano

Grilled Pork Shoulder Butt with Sweet Soy Glaze
Served with sweet potato ball
Taiten Shiragiku Junmai Ginjo Omachi, Okayama

Roasted Half Lobster with Pumpkin Sauce
Served with risotto rice & supreme stock
Yamatogokoro Junmai Ginjo, Ehime

Wok-fried Beef Tenderloin with Yakiniku Sauce
Served with crispy beetroot & yellow pickled radish
Denrin Junmai Daiginjo, Miyagi

Vanilla Ice Cream with Blueberry Cream Mochi
Kikuyasaka ‘Yuzu Yuzu’ Yuzu Liqueur, Shimane

VEGETARIAN MENU

Crispy Assorted Mushrooms
Served with wasabi mayonnaise & micro herbs
Kikuzakari Tokubetsu Junmai, Nagano

Angel Hair Pasta
Served with wakame, sesame & spring onion sauce
Kikuzakari Junmai Daiginjo, Nagano

Wok-fried Bean Curd
Served with zucchini, mushroom, onion, teriyaki sauce & sweet potato ball
Taiten Shiragiku Junmai Ginjo Omachi, Okayama

Assorted Vegetables and Bai Ling Mushroom Stock
Served with crispy puffed rice
Yamatogokoro Junmai Ginjo, Ehime

Wok-fried Mock Chicken with Yakiniku Sauce
Served with crispy beetroot & yellow pickled radish
Denrin Junmai Daiginjo, Miyagi

Vanilla Ice Cream with Blueberry Cream Mochi
Kikuyasaka ‘Yuzu Yuzu’ Yuzu Liqueur, Shimane