Head to the Dom Pérignon Pléntitude Suite for AISA Episode 2, a multi-sensory dining programme featuring chef Ace Tan, artist Andy Yang and delicious bubbly

Art and haute gastronomy collide in a multi-sensory dining experience at the Dom Pérignon Plénitude Suite. AISA, an acronym for Art Invokes Senses (and) Appetite, is a residency programme conceptualised by chef Ace Tan, where he collaborates with Singapore’s foremost artists, musicians, ceramicists and more. After the success of the inaugural event in May 2021 with established contemporary artist Justin Lee, there is now an Episode 2 at 1-Altitude with new collaborator Andy Yang, a multi-disciplinary artist known for his abstract visual and sound experimentations.

To create the menu, chef Tan looked to the ancient Chinese philosophy of the Five Elements Theory, which describes the balancing relationships of the basic elements – wood, fire, earth, metal and water – to the four seasons. A harmony with the elements, the Chinese believe, is crucial in food preparation, which is expressed in five colours and flavours. The Singaporean chef looks upon his ingredients as the beautiful colours on an artist’s palette. The nine-course menu (S$158 per person) starts with the trio of green amuse bouche of Spring X Wood, comprising a gamtae spring roll, pickled daikon and mung bean pajeon, which bring forth refreshingly light yet prominent flavours that represent new beginnings after winter. Under Summer X Fire, the red hue of the burnt carabinero and smoked akami represents the first part of summer; topped with a layer of translucent fermented plum jelly mash, giving a sweet and sour touch of umami. Another menu item to look forward to is the A4 Yamaguchi Wagyu under Autumn X Metal, with slices of binchotan-grilled Wagyu beef, drizzled with a golden translucent ginger scallion jus and decorated with tempura ginger slices. This dish represents gold, along with the various shades of falling autumn leaves.

Champagne connoisseurs are in for an additional treat. Episode 2 is a partnership with Dom Pérignon Society, an exclusive global community of renowned chefs, sommeliers and restaurateurs, as part of a new worldwide programme to inspire chefs. The six- and nine-course menus are accompanied by a bottle of Dom Pérignon Plénitude 2 Vintage 2003, while the wine pairing menu comes with a glass of Vintage 2010.

Dom Pérignon released the 2003 vintage on the belief that there’s a moment years later when the wine can enter a second life (not all vintages do), when it speaks more loudly and expressively – when it’s longer, deeper, more intense, and has even more vitality and energy – this is Plénitude 2 in the life of a Dom Pérignon vintage.

It might be more than a little counterintuitive to think of a wine – especially sparkling – picking up energy as it ages, but the 2003 vintage is marvellously fresh and tense. Expected minerality and dried fruit give way to a lemongrass character. The palate is powerful, deep and structured. It was a vintage, in fact, that almost didn’t happen. Early frost and a brutal late heatwave led to low yields and challenging fruit concentration. Dom Pérignon was one of the few houses to declare the vintage, but it had to change everything it did that year to find balance in the face of serious tannins and overwrought phenolic elements. Its risk is our reward, as this singular, 18-year-old Champagne represents the house’s aptitude for risk-taking as well as its deep intuition and artistry in wine-making.

Rounding off the experience is Yang’s artwork, specially created for the collaboration, which is his interpretation of the seasons, elements and colours. Presented in correspondence with each course, the artwork takes on a second life through augmented reality via the Artivive app. The revolutionary tool allows diners to experience physical artwork in new dimensions by linking classical and digital art. Guests will get to keep an original Yang piece on their phone.

Make your reservations here

This story first appeared in the January/February 2022 issue. Purchase it as a print or digital copy, or consider subscribing to us here