Brasserie Astoria has introduced a refreshed menu under Head Chef Emil Cecil Ess, blending comforting flavors with brasserie classics.

Highlights include starters like Stracciatella with French peaches and Seafood Pepperonata with seared scallops and prawns, and mains such as Grilled Celeriac and the well-received Tagliolini Fresca, now permanent.

Aside from their new dishes, they also have an upcoming 4-hands collaboration on the 27th of October 2024, with Bjorn Shen of Artichoke.

On Culture Club, Hongbin Jeong and Roshan Gidwani speaks to Emil Cecil Ess, Head Chef, Brasserie Astoria, to share more.



Presented by: Hongbin Jeong and Roshan Gidwani

Produced and Edited by: Alexandra Parada (alexparada@sph.com.sg)

Want to get featured on our show? Drop me an email today!

Brasserie Astoria has introduced a refreshed menu under Head Chef Emil Cecil Ess, blending comforting flavors with brasserie classics.
Highlights include starters like Stracciatella with French peaches and Seafood Pepperonata with seared scallops and prawns, and mains such as Grilled Celeriac and the well-received Tagliolini Fresca, now permanent.
Aside from their new dishes, they also have an upcoming 4-hands collaboration on the 27th of October 2024, with Bjorn Shen of Artichoke.
On Culture Club, Hongbin Jeong and Roshan Gidwani speaks to Emil Cecil Ess, Head Chef, Brasserie Astoria, to share more.
 
Presented by: Hongbin Jeong and Roshan Gidwani
Produced and Edited by: Alexandra Parada (<a href="mailto:alexparada@sph.com.sg">alexparada@sph.com.sg</a>)
Want to get featured on our show? Drop me an email today!

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