New York Culinary Star, Chef Saul Bolton Comes To The Cliff

The Singapore Resort & Spa Sentosa will welcome Michelin-starred Chef Saul Bolton from 9 – 13 July 2014 to lend his culinary flair to the award-winning restaurant, The Cliff. The third Michelin-starred Chef in a series of guest chefs, The Cliff has seen the likes of Chef Pascal Aussignac of Club Gascon, London in May 2014 and Chef Jarad Gallagher of Chez TJ, California in June, much to the delight of gourmets in Singapore.

The Cliff The Sentosa Resort & Spa - AspirantSG















Food enthusiasts will get the chance to sample epicurean masterpieces from Chef Saul Bolton of Saul, New York City which has held a Michelin Star rating for eight consecutive years and is listed by the Zagat’s guide as one of the top restaurants in New York City. The brains and heart behind the highly raved restaurant, Chef Bolton believes strongly in supporting and using local produce and ensuring that everything from sausages to ice-cream are made in-house. His simple yet stunning approach to new-American cuisine kept the crowds and awards coming.

Saul Bolton New York - AspirantSG













Chef Bolton’s decadent dishes at The Cliff will feature unexpected ingredients juxtaposed to create surprising dishes for a refreshing menu.

Cured Belly Salmon - AspirantSG













Explore eastern pleasures like Chawanmushi of Sea Urchin perfectly blended with western delights like Warm Black Truffle Vinaigrette, and other interesting combinations including North American Hard Shelled Lobster with Carrot Curry and Long Bean.

Dry Aged Squab - AspirantSG














Like a global culinary journey, the menu features ingredients and cuisines borrowed from cultures all over the world, representing the vibrancy of Chef Bolton’s native New York City.

Baked Alaska Chef Saul - AspirantSG














Chef Bolton will also be helming the Sparkling Sunday Champagne Brunch on 13 July to showcase five of his signature dishes, including Smoked Trout with Apple and Horseradish and the coveted Wagyu Ribeye with Roasted Potatoes (Red Gravy Style), Creamed Spinach & Free Range Eggs.

Panna Cotta By Chef Saul Bolton - AspirantSG














For details, menus and reservations, please visit

You may also like to check out my posts on other delicious food places here

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.