Bocuse d’Or Asia 2012 winner, Chef Yew Eng Tong presents a fresh menu at The Cliff

2012-08-28 — / — With 14 new dishes available at The Cliff, the selection is overwhelming but a perfect excuse for you to plan a return visit. Set in stunning interiors with commanding views of the South China Sea, The Cliff, features a show kitchen, cascading water features and a split-level platform built over lush jungle. Meticulously created by renowned designer, Yasuhiro Koichi, the restaurant’s interiors combine the powerful touches of glass, light, stone and water; setting the stage for a night of fine, sensual dining.

Start off the gastronomic evening with a dish that is bursting with freshness – the Hokkaido Scallop (S$34). Savour the tenderness of raw scallop slices paired with slightly tart green apple slaw and crunchy deep fried tarragon leaves.

For a richer and creamier flavour, try the Crab and Corn (S$36) where chilled corn soup is served with crab salad, ebikko mayo, and salsa verde. The hint of sweetness in this appetiser will work up your appetite for the rest of the dishes to come.

A noteworthy choice for mains is the Red Gurnard (S$60). Butter fried to a crisp on one side and lightly cooked on the other, the fish sits beautifully atop a rich white wine cream sauce with a hint of Pernod. Dig beneath the lovely scored surface of the fish to reveal a trove of sautéed seafood – baby octopuses, shrimps and clams with Sicilian green olives, tossed in lemon juice.

Drawing inspiration from McDonald’s Filet-O-Fish, French Skate Wing (S$56) is crafted using the lesser known cousin of the stingray. Cooked sous vide style, the mild sweetness of the fish is preserved and contrasts beautifully with the crunchy, creamy flavour of the polenta stick. Look out for the thin pieces of the skate wing cartilage, lightly spiced and fried to a crisp, which top the dish!

Be surprised by the understated charm of the Ballotine of French Yellow Chicken (S$58). Fed on a strict corn diet, the lean meat and superior taste of this chicken sets it apart from ordinary fowl. Taste the distinct textures and flavours of savoury bacon, lean flavourful breast meat and tender chicken thigh in each mouthful. Green pea puree, pea tendril and julienne of snow pea on the side contrast with the richness of the dish and cleanse the palate.

Light and refreshing, the Lychee and Martini (S$18) is undoubtedly the perfect dish to end the evening. Its skillful display of the two star ingredients in various textures – from mousse to meringue, makes each bite a delightful exploration! This is one dessert that will leave you happy, if not slightly intoxicated.

This new menu is a display of Chef Yew’s constant innovation to create new flavours and textures which promise to excite your taste buds! Both a-la-carte and degustation menus, including a vegetarian degustation menu, are available at The Cliff.

Reservations are recommended and can be made at +65 6371 1425 or
Opening hours are from 6.30pm to 11.30pm nightly. For more information, visit

About Chef de Cuisine, Yew Eng Tong
Fresh from a recent victory at Bocuse d’Or Asia where he bagged the coveted gold medal, awardwinning Chef Yew Eng Tong loves the adrenaline rush that comes from adapting to the pressures of a competition and overcoming it. With Shanghai conquered, Chef Eng Tong will head to Lyon in 2013 for the biennial Bocuse d’Or championship to battle it out with 20 other participants worldwide for the prestigious title, in hopes of putting a Singaporean chef on the culinary world map. Dubbed the culinary world cup, it is the world’s most prized competition for individual chefs.

A veteran competitor, Chef Eng Tong was awarded “Best Gourmet Team” and “Best Chef” at Food and Hotel Asia 2008. He also represented Singapore in the Expogast in 2006 and the Culinary Olympics in 2008. In June 2009, he spent an intensive 6 weeks on attachment at Victor’s Gourmet Restaurant, a 3-Michelin Star Restaurant in Schloss Berg, Germany under the tutelage of Chef Christian Bau. Chef Eng Tong’s other triumphs include winning the prestigious “Battle of the Lion” award at Food and Hotel Asia 2010 and being part of the national team that clinched the championship title in the 2010 Expogast Culinary World Cup Competition, beating 26 other international teams!

Under Chef Eng Tong’s watch, The Cliff has been recognised by Singapore Tatler as one of Singapore’s Best Restaurants 2012 and by the Miele Guide 2012 as one of Asia’s Finest Restaurants.

About The Sentosa, A Beaufort Hotel
The Sentosa is owned by Beaufort Hotels and managed by HKR Asia Pacific Pte Ltd, a wholly owned subsidiary of Hong Kong public listed company, HKR International Ltd (HKRI). HKRI also owns and manages The Sukhothai Bangkok.

Media contacts:
Ms Marlene Teo
Marketing Communications Manager
Tel: +65 6371 1400

Ms Neo Kar Hwee
Marketing Communications Coordinator
Tel: +65 6371 1309