méli mélo -Yuki No Koe- presents “HokkAsia”, an exciting new creative space allowing chefs to be stimulated, merging the cultures of Hokkaido and Asia through collaborative dishes and dining experiences.
The inaugural residency kicks off on 24 February with two special Four Hands Dinners featuring the brilliance of Michelin Star Chef Kawano Masahiko from Chaleur in Singapore and Hokkaido’s very own Michelin virtuoso Chef Sato Hironori, as well as Singapore inspired dishes in the daily a la carte menu.
The second part of series celebrates the culinary inspirations of Malaysia with Chef Lee and Chef Yong; the regionally acclaimed up and coming chefs and owners behind ‘Eat and Cook’ restaurant in Kuala Lumpur. The week is topped off with a gastronomic fusion of dishes with a Six Hands Dinner with Chef Sato Hironori.
The Japanese word “eat” is comprised of the characters “human” and “better”, which implies “eating makes people better”. We certainly wouldn’t disagree with that! At Setsu Niseko, we dive into a world of culinary mastery as we welcome some of Asia’s top chefs to experience Hokkaido; encounter the people, explore the culture, and discover local ingredients and create unforgettable new culinary delights.
Through hokkAsia’s series of Chef’s Residencies, they invite you to savour a collection of “umami” packed dishes created to excite each of your five senses. Each residency runs for a limited one-week period and features a specially curated week long menu inspired by the country of our guest chef, alongside an exclusive Four or Six-Hands Dinner experience that celebrates the art of gastronomy.
The first two chapters of hokkAsia commence in February and March with Executive Chef Kawano from the one-Michelin star restaurant Chaleur in Singapore closely followed by two incredible young talents from Malaysia who have been making waves steadily climbing the ladder of Asia’s Best Restaurants and featured in the 2023 Michelin Guide. Read on to discover more about the first chapter hokkAsia below.
Michelin Four Hands: Chef Kawano Masahiko from Chaleur X Chef Sato Hironori from méli mélo
Taking the helm for the inaugural chapter of hokkAsia is Michelin-starred Chef Kawano Masahiko from Chaleur in Singapore, taking us on an exquisite culinary journey curated together with Hokkaido’s very own Michelin- starred Chef Sato Hironori from méli mélo, Sapporo.
Four Hands 8-Course Set Dinner Menu: Limited Dates 1&2 March 2024
Treat yourself to an evening of gourmet indulgence as two culinary masters join forces to curate a special dinner menu that transcends the ordinary. Available for just two nights, highlights of this culinary fusion of Japanese and French cuisine include Chef Kawano’s signature dish Duck Noodle Soup and Tokachi-Waka Ushi Wagyu, a delectable pastry pie of beef and Hokkaido vegetables. The fourth course, Ishinagi, includes a special marriage of culinary styles as Chef Kawano prepares the seabass and Chef Hiro creates the sauce.
Dinner Seatings: 17:00, 18:00 or 19:00
Price: 8 Course Dinner Menu French Fusion ¥30,000 (service and tax included)
Inhouse guests enjoy a complimentary welcome cocktail or wine with the menu.
Reservations required. Limited seating available each evening so please secure your reservation early.
Menu: Here
Guests who book before the 17th February enjoy a special rate of ¥25,000 per person (service and tax included)
Locals card holders also enjoy a complimentary welcome cocktail or wine with the menu.
Singapore Week: 24 February – 2 March 2024
For just one week from 24 February – 2 March, guests can enjoy a bevy of Singaporean delights with a specially curated a la carte menu inspired by Hokkaido’s rich produce and the melting pot of flavours in Singapore. Diners can enjoy the teams unique Hokkaido take on Singapore classics such as Hainanese Chicken Rice, Bak Kut Teh Pork Noodle Soup, Chili Crab, Grilled Chicken with Coconut Curry Sauce and Butter Pineapple Cake. Let your tastebuds embark on a journey across the Lion City without leaving the mountains of Niseko.
The Singapore inspired hokkAsia menu is available alongside the regular a la carte menu for both lunch and dinner. Reservations recommended.
*Chef Kawano will only be cooking on the 1st and 2nd of March and not during the rest of the Singapore Week.
Menu: Here
More info HERE.
Book “Four Hands 8-Course Set Dinner Menu: Limited Dates 1&2 March 2024” HERE.
Book Singapore Week: 24February – 2 March 2024 HERE.
Press Release can be found HERE.
