The team at Savour BlackBookAsia Magazine have been to Gaggan and Mirazur a number of times and were simply blown away, by what world-renowned culinary power couple Virgilio Martínez and Pía León (masterminds behind the No.2 Best Restaurant in the World, Central) brought to the Lion City.

After two successful months of running the Meters Above Sea Level (MASL) residency presented by Mandala Masters, the duo are introducing a refreshed menu for the remainder of one of the most unique gastronomic experiences in Singapore, scheduled to conclude at the end of October.

Gourmands and bon vivants can experience this one-of-a-kind culinary showcase that has been exclusively created for Singapore, and appreciate the indigenous culture, ingredients and flavours of Peru without travelling out of town.

For its curtain call, from October 4-30th, MASL’s 8-course lunch and 11-course dinner menu will feature four new dishes that exemplify the best of Peru, taking diners on a vertical journey through the region’s vastly biodiverse landscapes and ecosystems.

The refreshed menu continues to offer a kaleidoscopic taste of the countless ingredients indigenous to the region, through different altitudes. New dishes include a journey to the Amazon river at 180 masl, showcasing pike, fresh caviar, watermelon and Amazonian fruits. At 150 masl, in the coastal desert, dine on langoustine with textures of squash, huacatay and a crisp of achiote and ashes. Huacatay is a prevalent and historical herb in Peruvian gastronomy, and it is said that the Quechuas collected it for medicinal uses.

Today, its main use is as a condiment. At 1650 masl, flavourful wagyu is presented in two ways alongside lentils and quinoa – the Incan mother grain. Moving towards sweeter terrain at 185 masl variations of Amazonian nuts are presented in a sponge, shaved and in a cold cream accompanied by dragon fruit.

“We have thoroughly enjoyed bringing the uniqueness of Peru’s biodiversity to Singapore these past two months. Sparking a greater appreciation, understanding and curiosity for Peruvian culture was our Presents primary objective from the onset, and we have been humbled by the enthusiasm diners here have shown,” shared Chef Martínez. “These new dishes present the infinite beauty of Peru in new ways, a fitting conclusion to what has been a meaningful project for us,” added Chef León.

The Mandala Masters MASL (Meters Above Sea Level) Residency will conclude on 30 October 2022, serving
from Tuesday – Sunday

-5 MBSL

Crab – Clam – Seaweed

-5 MBSL – Crab meat with a sauce made from its Corail. Next, variations of clams; fresh and in a foam. Finally, a seaweed medley.

◦ Crab head ◦ Crab meat dressed with crab coral ◦ Algae gel ◦ Fresh clams on top of a clam foam finished with Algae oil ◦ Seaweed medley

180 MASL

Pike – Caviar – Watermelon

At 180 masl – Cured pike with a slice of watermelon, served with Amazonian fruits and caviar. We finish this with sour coconut.

◦ Pike ◦ Caviar ◦ Watermelon ◦ Amazonian Fruits ◦ Sour Coconut

Cocktail Pairing

 The first cocktail of the pairing is called Kaffir & Huacatay. It is a Pisco based cocktail with kaffir lime and Pisco-infused huacatay leaves. The flavour profile is refreshing and herbal.

3,280 MASL

Maca – Hibiscus – Yacon Root

3280 masl – First, a loaf of bread made from maca root. Next, a spread made from the Hibiscus flower. Finally, Yacon, a sweet root from the jungle made into a yogurt and a syrup made from its own sugars.

◦ Maca Root Bread ◦ Yacon yoghurt ◦ Yacon Sugar Extract ◦ Hibiscus Uchucuta

150 MASL

Langoustine – Huacatay – Squash

150 MASL – Langoustine, dressed in its own sauce and huacatay, with pickled squash and foam, finished with a crisp of achiote and ash.

◦ Langoustine ◦ Huacatay ◦ Squash Pickle and Foam ◦ Achiote and Ash Crisp ◦

3,550 MASL

Corn – Kiwicha – Cancha

3550 MASL – We have textures of Andean Corn. From the plain and fields in the mountains grow many varieties of corn. Using these various varieties, we make different textures to emphasize each variety. First, a puree at the bottom, next a crisp made from the purple corn. Finally, Kiwicha cooked in reductions of purple and yellow corn.

◦ Corn Puree ◦ Corn crisp ◦ Dried Leaves ◦ Dyed Kiwicha (Purple and Yellow)

0 MASL

Scallops – Spirulina – Uni

0 MASL – Scallops, covered in textures of blue Spirulina, and finished with fresh uni.

◦ Scallops ◦ Chalaca – Traditional Peruvian Sauce made with onions and aji chili peppers ◦ Basic tiger’s milk ◦ Scallop Foam ◦ Powder of blue and green Spirulina ◦ Blue Crisp ◦ Blue Cucumber

3,850 MASL

Tubers – Clay – High Altitude Leaves

3850 MASL – Here, we go up to the Andean mountains where we have the celebration of the harvest of the various tubers that grow in the mountains. First, Raw and shaved tubers in a citrus sauce. Next, our interpretation of the Huatia, an Andean earth oven used by the Andean people to cook tubers underground. Instead of the stones, we use Andean Clay to cook the tubers. We serve it with Uchucuta, an andean sauce made from chilies and herbs.

◦ Native Vegetables two ways ◦ Cooked: Our interpretation of a Huatia (Andean earth oven) ◦ Uchucuta (Traditional Peruvian sauce made from chilies and herbs) ◦ Raw: Vegetable over an acidic creme

Cocktail Pairing

The second cocktail of the pairing is called Pisco Champagne. It’s a twist on the Last Word cocktail with Champagne on top and huacatay oil.

1,650 MASL

Wagyu – Lentils – Quinoa

1650 MASL – Beef two ways, with textures of lentils. Cooked with a sauce made from Andean herbs, and crispy quinoa.

◦ Wagyu beef two ways ◦ Textures of lentils ◦ Sauce of Andean Herbs ◦ Crispy Quinoa

2,700 MASL

Pork Belly – Cassava – Chillies

2700 MASL – At the bottom, slow cooked pork belly in a chilies sauce, with a yuca puree, covered with vegetables crumble and powders

◦ Pork Belly (cooked for 12 Hours) ◦ Chillies sauce ◦ Yuca Puree ◦ Vegetable Crumble ◦ Powders on Top

185 MASL

Amazonian Nuts – Dragon fruit – Cabuya

185 MASL – In the first bowl, variations of Amazonian nuts. A sponge, shaved and in a cold cream. In the other, textures of dragon fruit.

◦ Amazonian Nut Ice Cream ◦ Shaved toasted Amazonian Nut ◦ Amazonian Nut Sponge ◦ Dragon fruit

1,450 MASL

Cacao – Hidromiel – Mango

1450 MASL – In the high jungles of Peru grows the cacao fruit. Using a variety endemic to Peru called the Chuncho, known for its diverse fruity notes, and resilience to extreme conditions. In this dish, not only are the cacao seeds used, but every part of the cacao. First, a salted caramel made from the husk of the cacao, below that, cacao nibs and a sponge made from a cacao powder from the various parts of the Chuncho. We also have a warm cacao creme in the center. We accompany this with textures of Mango finished with a gel of high altitude mead.

◦ Diced Mango ◦ Mango Foam ◦ Mango Powder ◦ High Altitude Mead Gel ◦ Warm Cacao Creme ◦ Moist Cacao Sponge ◦ Toffee with nibs on top ◦ Flowers

Cocktail Pairing

The third cocktail is called Peruvian Coffee Negroni. Is a digestive cocktail with a Negroni twist featuring Pisco and Peruvian coffee.

For reservations: https://www.sevenrooms.com/experiences/masl/masl-8205182611.