Dear members

We are excited to present our next upcoming dinner at a fabulous new restaurant, Imbue.

With a modern approach to Asian flavours, award-winning Chef Lee Boon Seng has taken his career to new heights with Imbue. At the prestigious Global Chef Challenge 2015, he was crowned winner and has subsequently worked at the one-starred OSIA, CURATE and The Spot Restaurant.

The new restaurant, Imbue, is nestled within a heritage shophouse along Keong Saik Road. Imbue seeks to bring a warm and convivial dining experience where each dish is a vision of Chef Lee, a "saucier at heart" - a slow brew that becomes richer with time. The menu is new European modern with pan Asian influences. To pair with this interesting menu, we have selected several outstanding wines from our IWFSS cellars. We have the Au Bon Climat Pinot Noir Isabelle 2007, the Meerlust Pinot Noir Reserve 2004 and the 2009 Antinori Tenuta Guado al Tasso. And lastly, the outstanding 1999 Sassicaia.

Date: Wednesday 3rd July 2024

Aperitifs and Dinner - 7:00 PM and 7:30 PM respectively
Venue: 32 Keong Saik Rd., Singapore 089137

Dress Code: Smart Casual

Cost: $260 for members and $295 for guests

Please sign up early to avoid disappointment. Members will have 48-hour priority in booking. Due to the size of the restaurant, only limited seats are available.

Joyce Chang Cellarmaster, IWFS

MENU
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APERITIF
Champagne - Soutiran 'signature"Grand cru Brut

DINNER MENU
Smoked Yellowtail, plum ginger, lapsang souchong, mountain yam
Soutiran "Rose" Grand cru Brut

Grilled Octopus, tamarind brown butter soy, cuttlefish XO sauce
Andre Kientzler Riesling, Osterberg 2009

Squid Sausage Claypot Rice, squid ink egg sauce, truffle, herbs
Au Bon Climat Pinot Noir Isabelle 2007
Meerlust Pinot Noir Reserve 2004

Wagyu Rump Cap, bone marrow green chili, celtuce, burnt parsnip purée and essence
1999 Tenuta San Guido Sassicaia Bolgheri
2009 Marchesi Antinori Tenuta Guado al Tasso Bolgheri Superiore

DESSERT
Pu-erh Tea Ice Cream, brie cheese, kumquat, hazelnut

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