Hot! Experience An Exquisite Six Hands Menu with Sidedoor x 50FIFTY x Janice Wong

Ugly Duckling, Cow On Field, Green Land & Clean Water

This February, treat yourself to an exclusive six hands menu, carefully curated by renowned pastry chef Janice Wong of 2am:dessertbar, Tryson Quek and multi-award-winning bartender Bannie Kang. The latter pair are also the couple behind the private dining concept Sidedoor, as well as the Taiwan-based speakeasy MU, and were previously from Anti:dote.

“Bannie, Tryson, and I are tremendously excited to collaborate on this culinary journey alongside the complementary cocktail selection and we hope that guests will enjoy all of the individual components that have been conceptualised by us,” commented Janice Wong.

The menu features six courses along with a pairing of four curated cocktails, with limited sessions available throughout the month. And with such a strong team behind the creations, you are bound to be in for a treat.

The menu starts strong with the refreshing Algae: a No.3 Iris Oyster served with cucumber, kombu and frost – light, grassy and briny. This is paired with Clean Water, where a base of Macallan Sherry Oak 12Y melds together in a refreshing, floral blend with guava, osmanthus, sencha, and verbena.

We were wowed by the Ugly Duckling – an entrée of confit duck rillette with foie gras mousse, sandwiched with delicate duckling-shaped maple wafers. Here, the accompanying White Meat cocktail – a twist on the pina colada, made with Brugal Especial, pineapple, coconut, clarified cream and a hint of sake – brings out delightful chocolate and berry notes.

Ugly Duckling & Clean Water

The playfully named Cow On Field, is a dish of steak tartare topped with leafy dust, Janice Wong’s yuzu sorbet, and a delicate tuile. This is paired with the thematic Green Land, where Naked Malt, Fernet Hunter, curry leaves, watermelon, and Maqow pepper come together in a fragrant, spiced, yet refreshing tipple.

One of our favourite dishes would be the wonderfully rich and earthy Chicken Broth, made with cep mushrooms and butter in a 1:1 ratio, with a delicate twirl of zucchini to cut through the richness.

End off the meal on a glorious, sweet note with Janice Wong’s Drunken Island: whisky crème anglaise, ginger, sea salt caramel, chocolate and bergamot; a combination that is keeping in the spirit of indulgence. Complementing that is Bannie Kang’s Double Red, a floral twist on the classic Boulavardier made with Macallan Double Cask 12Y, strawberries, campari, amaro, amontillado sherry and bitters.

The six hands dinner will be available throughout February at 50Fifty, with limited seats available each day, priced at S$138++.

Reservations can be made at 50Fifty Online.

Sidedoor X 50FIFTY
The Intercontinental Singapore Robertson Quay Hotel on the 2nd Level
Opening hours: Wednesday – Sunday (5pm – late), Mon – Tues (Closed)

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