The First Taste of Solein

This exquisite dish pays homage to Kyoto's Lunar New Year soup, reimagined with a futuristic twist. Infusing the miso soup base with Solein adds a delightful depth of umami and a touch of earthiness. Savouring each spoonful, the rich miso soup embraces a medley of seasonal vegetables, including mitsuba aka Japanese wild parsley, offering vibrant flavours and textures. Completing this culinary symphony is the addition of mochi made from glutinous rice flour, boasting a crisp exterior and a satisfyingly gooey centre reminiscent of traditional mochi. Let this unique soup be your auspicious beginning, an introduction to the innovative flavours and sustainable possibilities that await you.

Beverage Pairing: Ichijo Organic Junmai Daiginjo Sake from Niigata, Japan
This Junmai Daiginjo sake is the perfect match for the Japanese-inspired dish, enhancing the culinary experience with its fruitiness, umami, and light sweetness that intertwine beautifully with the Misolein soup. Hailing from Niigata, renowned for its sake production, this sake embodies the essence of the Misolein soup. The rice used to craft this sake is the home-grown Nagaoka Koshitanrei, cultivated on our very own rice terraces using organic practices such as duck farming. The result is a rice that thrives without pesticides, contributing to the sustainability of our land.

Ingredients for Miso Soup: Water, Miso paste, Solein® powder, Kombu sheet, Satoimo (baby taro), Carrot, Daikon radish/Lotus root, Shiitake mushroom, Shio kombu, Mizuna stem, Raw mizuna

Ingredients for Mochi: Glutinous rice, Water, Solein® powder, Sugar, Salt, Potato starch for dusting, Marigold spinach puree

Prepare to be captivated by a remarkable fusion of culinary traditions. In crafting this dish, we embarked on a daring challenge, reimagining classic pasta without eggs. Our team of culinary experts meticulously crafted the perfect pasta dough using Solein as a remarkable substitute for eggs. The result? A flawless pasta that surpasses expectations, satisfying even the most discerning Italian palate. Inspired by the vibrant culinary scene of Singapore, we sought to infuse local flavours into the dish. Enter the Singapore Pesto—a delightful blend of indigenous herbs and aromatic ingredients found in the region. Rempah, a distinctly Malay spice paste, adds a twist to the traditional Italian pesto. A harmonious blend of cultural flavours and culinary innovation awaits.

Beverage Pairing: Radikon - Slatnik 2020 from Oslavia, Friuli Venezia Giulia, Italy
Complementing the vibrant flavours is an extraordinary orange wine crafted from a blend of Chardonnay and Friulano grapes, Radikon Slatnik is a testament to the terroir of San Floriano, nestled in the hills near the Isonzo river and the Slovenian border. Cultivated on mineral-rich soil called ponca, these grapes flourish under the unique microclimate of the region, resulting in a wine of unparalleled character. No sulphites have been used on the land since 2003, reflecting the Radikon family's dedication to organic and sustainable practices. The grapes, carefully hand-harvested and selected, undergo a meticulous process of destemming and 10-day maceration in wooden vats to allow for spontaneous fermentation. The wine then ages for 18 months in French oak barrels and two years in the bottle, further enhancing its complexity and depth.

Ingredients for Pasta: Semola, Solein® base, Water, Solein® powder, Peanut oil, Soy milk, Lemon juice

Ingredients for Rempah: Blue ginger, Shallots, Green Chilis, Garlic, Tomato, Red Chilis, Lemongrass, Peanuts, Candlenut, Mushroom powder, Chili-shallot paste

Ingredients for Sauce: Rempah (see above), Coconut milk, Soy milk, Solein® powder, Lime, Lime juice, Lime zest, Salt

Ingredients for Potato foam: Potatoes, Shallots, Solein® spread, Water, Solein® powder, Rapeseed oil, Citric acid, Thyme, White wine, Salt

This creation takes inspiration from cereal prawns, one of Singapore's delicacies, infusing it with a touch of gastronomic brilliance by using delicately smoked pumpkin instead, adding richness and depth to its natural sweetness. Drawing also from the beloved local flavour of salted egg, we have crafted a sauce that will tantalise your taste buds. A harmonious blend of chili, garlic, shallots, and aromatic spices—creates a robust taste experience. Locally sourced greens add freshness and vibrancy to the dish, highlighting the importance of sustainable practices. As one indulges in this remarkable creation, you immerse into a world of bold flavours and ethical dining.

Beverage Pairing: Crust Beer "Be on Truck" from Singapore

Enhancing the flavours of cereal pumpkin, salted Solein "egg yolk" sauce and curry leaf, this exceptional brew is the result of a collaboration between Crust Beer and Grand Prix Singapore. Crust Beer follows a unique approach by upcycling food waste and loss into their beverages, embracing ingredients that would have otherwise gone to waste to find new life in delightful beverages. With "Be on Truck," they have brewed a beer using upcycled bread, apple peels, and apricot, creating a one-of-a-kind drinking experience that aligns with their ethos. The result is a beer that combines craftsmanship, sustainability, and flavour.

Ingredients for Smoked Pumpkin: Smoked pumpkin, Solein® base, Water, Solein® powder, Peanut oil, Salt, White pepper, Cornstarch, Panko, Corn flakes, Shallots, Vegan breakfast cereal, Chili powder, Sugar, Pea shoots, Olive oil, Apple cider vinegar, Chili threads, Curry leaves

Ingredients for Salted Yolk Sauce: Solein® dessert base, Water, Solein® powder, Rapeseed oil, Glucose syrup, Coconut oil, Solein® base, Peanut oil, Coconut cream, Long chili, Birds eye chili, Shallot, Garlic, Salt, Sugar

Taking inspiration from Italian traditions while embracing the innovative potential of Solein, this dish showcases the harmonious marriage of flavours and textures. The granita, with its refreshing ice-like texture and delicate bergamot notes, is a symphony of delightful sensations. Nestled beneath is the captivating Lime and Fennel Solein Bean Curd, delivering a custard-like texture and a balance of acidity. Adorned with bronze fennel, this dish exemplifies the beauty of combining tradition and innovation with simple ingredients.

Beverage pairing: Limoncello from Italy

Traditionally made from the zest of Femminello St. Teresa lemons, Limoncello is a classic Italian digestivo that captures the bright citrusy notes and aromatic oils of these exquisite fruits transporting you to the sun-kissed shores of Southern Italy's Amalfi Coast. The lemon zest is steeped in rectified spirit, releasing the essence of the lemons, resulting in a tangy, sweet interplay of flavours, which amplifies the floral and herbaceous granita and the bright lime and fennel accents in the Solein curd. Served chilled, providing a refreshing and invigorating finale to the culinary journey. 

Ingredients for Granita and Curd: Fennel, Lemon zest, Lemon Juice, Sugar, Water, Hibiscus syrup, Solein® dessert base, Solein® powder, Rapeseed oil, Glucose syrup, Coconut oil

Crafted using a Solein dessert base, this creamy, but milkless ice cream captures the essence of umami and earthy flavours, heightened by the subtle notes of vanilla. Delicate fresh figs accompany the ice cream, adding a burst of sweetness and texture. Completing this masterpiece is the Fig Vincotto—a reduced, cooked fig liquid that infuses the dessert with an irresistible depth of flavour. Enjoy the taste of Solein before it melts.

Ingredients for Ice Cream and Vincotto: Solein® dessert base, Water, Solein® powder, Rapeseed oil, Glucose syrup, Light syrup, Coconut oil, Vanilla pod extract, Roasted fig, Fig cotto reduction