Mitzo Restaurant & Bar unveils a refreshed menu with over 30 new dishes this March. True to its roots, the ever-progressive restaurant stays modern and enthusing with an evolved food menu, featuring classic Cantonese cuisine with a touch of modernity.
The revamped menu at Mitzo is an exemplary showcase of Executive Head Chef Nicky Ng’s prowess in redefining the Chinese dining experience through the innovative use of ingredients cookery know-how.
A Harmony of Novel Flavours
Boasting creativity and finesse, the spruced-up menu continues to stay true to the philosophy of Cantonese cooking with the incorporation of unique flavours such as the use of petai bean sauce, black pepper mint and aromatic coffee sauce in its new dishes. Highlights of the menu includes Roasted coffee pork neck served with crispy beancurd skin and Chinese pancakes, Venison with asparagus in black pepper mint sauce and Stir-fried lobster claw in petai bean sauce.
Fans of Mitzo’s current offerings will find crowd favourites such as the Mitzo special barbecued pork, Black truffle crispy roast duck and iconic Steamed dim sum platters retaining their spots in the new menu. Popular seasonal dishes such as Steamed live lobster topped with black and white garlic in soya sauce and Strawberry sweet and sour pork are added onto the menu.
Recognised for its unparalleled dining experience, Mitzo does not compromise on its cocktail programme either. The comprehensive cocktail list was also recently rejuvenated with innovative new tipples such as Uncle Negroni and Chinese Collins – interesting Asian twists to classics that just hit all the right notes.
We got the bespoke mocktail (non-alcoholic cocktail) from the menu. I choose fruity mocktail which is made from fresh berries puree (blackberry, strawberry, cranberry), fruity mocktail rose, apple syrup, pinneaple juice, cranberry juice and ginger ale. Choose you own cocktail based on your preference and your mood.
Battered lotus stuffed with truffle shrimp (S$14++)
It’s impeccable combination of juicy fresh shrimps and the delightful crunch of the battered lotus with fragrant truffle.
Roasted coffee pork neck served with crispy beancurd skin and Chinese pancake (S$14++)
Braised fish maw with seafood in golden carrot broth ($14++)
Venison with asparagus in black pepper mint sauce ($34++)
Mitzo Special Barbecued Pork (S$18++)
I can say this is the best charsiew (BBQ pork) i’ve ever tried in my life. It’s really tasty on it’s own with super caramelized burnt coating. Crispy outside with tender and juicy meat. This is a must try dish when you visit Mitzo.
Stir-fried lobster claw wrapped with shrimps and seasonal greens in petai bean sauce ($32++)
Poached rice with live lobster meat in superior broth ($22++)
My other favourite dish, the soup is rich with seafood flavour and the crunchy rice texture is very unique.
Aged rice wine jelly served with cherry crush, lychee sorbet and battered water chestnut cake ($18++)
The sour flavour from aged rice wine with cherry crush and lychee sorbet balanced out the sweet from water chestnut cake. And look at the pretty arrangement, so special!
Refined Set Menus
Curated for the most discerning diners, taste the best of Mitzo with the refreshed Signatures Set Menu, which features seven courses of Chef Nicky’s flair for the contemporary Cantonese cuisine. Priced at S$128++ per pax.
Those looking to indulge in premium seafood and meat options can select Mitzo’s Specialties Set Menu, perfect to be shared between parties of two or more at S$168++ per pax. The menu kicks off with Mitzo’s Specialties Platter and takes diners on a whirlwind of gastronomic fare with Braised bird nest with lobster meat and bamboo pith in carrot broth and Poached abalone noodles in pork consommé soup, before crescendoing with an exquisite Japanese plum wine infused gelée served with Chinese loquat ice mountain that is both a feast for the palate and the eyes.
Mitzo dishes are generally very good and never dissapointing. The new ala carte menu is really worth to try. I always enjoy dining at Mitzo. Thank you Mitzo and Bless Inc Asia for having me.
Address: Level 4, Grand Park Orchard, 270 Orchard Road, Singapore 238857
Tel: 6603 8855
Operating hours: Lunch: 12noon to 2.30pm
Dinner: 6.30pm to 10.30pm
Supper: 6.30pm to 1am last order (Thursday to Saturday; eve of Public Holidays)
Bar: 12.00pm to 1.00am (Sunday to Wednesday)
12.00pm to 2.00am (Thursday to Saturday; eve of Public Holidays)
Call +65 6603 8855 or email firstname.lastname@example.org for reservations or enquiries.
Like on Facebook: www.facebook.com/mitzo.sg
Follow on Instagram: @mitzosg
Promotion: Bird’s Nest Champagne Brunch
RRP (SGD): S$98++ per person
Date: Available 13 & 14 May, 11.30am to 2.30pm
Promotion: Dim Sum Hi-Tea
RRP (SGD): S$48++ per person
Date: Available 13 & 14 May, 3.00m to 5.00pm
Promotion: Mother’s Day 6-course set dinner menu
RRP (SGD): S$98++ per person
Date: Available 12, 13 & 14 May, 6.30pm to 10.30pm
To complete this special day, Grand Park Orchard Hotel introduces a ‘To Mum, With Love’ staycation, with a flexible check-in time, guaranteed 24-hour stay, complimentary breakfast buffet and a complimentary Dim Sum Hi-Tea at Mitzo!