Celebrate Spring’s magic with Mitzo Restaurant & Bar’s exclusive seasonal offerings including a two-tailored 6-course meal aptly named, Ode to Spring. It’s a smorgasbord of authentic Cantonese cuisine by Executive Head Chef Nicky Ng, featuring a sumptuous, light meal. Edible flowers including the Zucchini flower, Chrysanthemum, Butterfly pea and Saffron add a characteristic flair to the dishes, elevating their flavors in a fitting ode to spring.
The Ode to Spring consists of two parts – the first being a reinvented Cantonese cuisine with Jasmine xiao long bao, Butterfly pea shrimp dumpling and Baby abalone and pork dumpling topped with ginger flower bulb. Be prepared to engage in an effervescent floral dim sum patter, which the Ode to Spring I including the Zucchini flower tempura stuffed with wasabi shrimp, a fascinating new dish that’s sure to inject a tangy, flavorful burst.
Its second part, the Ode to Spring II, includes a symphony of poached fine noodles with crab meat in a silky superior saffron sauce that is juxtaposed with an aromatic double-boiled
Chrysanthemum pork ribs and clam soup for a hearty experience. The truly luxurious experience pairs meat and seafood in a spring-worthy pairing in a medley of good flavors and great feelings.
The seasonal courses are offered for a limited period only from 1 April to 30 June 2016 and both include a two-cocktail pairing at an extra cost, with a minimum of two persons.