Michelin Chef's Japanese Egg

Demonstration Lead Chef

Takuya Yamashita (Whitegrass)

Chef Takuya Yamashita began his culinary journey at the French restaurant Aux Provençaux in Tokyo, dedicating his free time to mastering patisserie. He later furthered his culinary expertise in France, gaining experience at the Michelin-starred restaurant Étude and the acclaimed bistro Les Enfants Rouges in Paris. Returning to Tokyo, he served as chef de cuisine at the Michelin 1-star restaurant Ciel et Sol, eventually rising to head chef.

Today, Chef Yamashita leads the kitchen at Whitegrass in Singapore, where he blends his French culinary expertise with the innovative Chinese techniques of Chef Kohei Nawata to craft a distinctive and inventive dining experience.

Whitegrass

Aged Potato Confit

with Smoked Cream Cheese and Egg Yolk Purée

• Ingredients

Inca no Mezame potatoes, Duck fat, Garlic, Thyme, Caviar, Hokkaido 100 Cream Cheese Royal Snow, Smoking Wood Chips, Mangetsu Eggs (Egg Yolk) 200g, Water 20g, Salt 1g

• Method

Thoroughly wash the Inca no Mezame potatoes and cut them in half. Soak in water for approximately 1 hour, then drain completely. Place the potatoes in a pot with enough duck fat to cover, along with fresh thyme and garlic. Gently cook over low heat for about 30 minutes until tender.

Smoke the Hokkaido 100 Royal Snow cream cheese over wood chips until infused with a delicate, aromatic smokiness. Transfer the smoked cheese to a piping bag and set aside.

In a bowl, whisk together the Manketsu egg yolks, water, and salt until smooth. Transfer the mixture to a vacuum bag and cook in a 70°C water bath for 30 minutes. Once cooked and cooled, transfer to a piping bag.

Hollow out the cooked potatoes from step one, then deep-fry in hot oil until lightly golden. Fill each potato with layers of smoked cream cheese, sous-vide egg yolk, and caviar. Arrange elegantly on a serving plate.

Chicken Marengo Style

• Ingredients (serves 2)

Chicken Thigh 250g, Salt , White Pepper, Potato Starch, Sake, Egg White, Olive Oil 30g, Garlic 1 clove, Shallots 80g, Tomatoes 2pcs, White Wine 100cc, Chicken Bouillon 150g, Butter 30g, Dried Tomatoes 10g, Italian Parsley a small amount, Mangetsu Eggs 2pcs

• Method

Preparation:
Cut the chicken thighs into bite-sized pieces and marinate with salt, potato starch, sake, and egg white.

Cook the Mangetsu eggs in a 65°C water bath for 40 minutes to make onsen eggs, then let them cool. Gently crack the onsen eggs into simmering water and poach over low heat for about 1½ minutes to create soft poached eggs.

Heat olive oil in a pan and sauté the garlic, followed by the shallots. Add diced tomatoes and cook briefly to evaporate excess moisture, then pour in the white wine and reduce.

When the liquid has nearly evaporated, add the chicken bouillon and continue to simmer until slightly thickened.

Strain the sauce through a chinois into another pot. Season with salt and white pepper, then whisk in butter, along with finely chopped dried tomatoes and Italian parsley to finish. (Adjust the seasoning slightly stronger to complement the richness of the poached egg.)

In a separate pan, melt a generous amount of butter and gently cook the marinated chicken until tender and golden brown.

To serve, arrange the roasted chicken on a plate, top with the poached egg, and spoon the sauce over.

Ripe Banana and Rum Ice Cream

with Cinnamon-flavoured Diplomat Cream

• Ingredients (serves 10)

Pudding Base 'Just Cooling' 150g, Yotsuba Milk (A) 150g, Cinnamon a pinch, Biscuit au Chocolat, Ripe Bananas 750g, Yotsuba Milk (B) 500g, Heavy Cream 250g, Vanilla Pod 1pc, Kewpie Sweetened Frozen Egg Yolks 180g, Granulated Sugar 90g, Rum 20g, Caramelised Apples, Pecan Nuts

• Method

Cinnamon-flavoured Diplomat Cream:

Warm the chilled pudding base according to the package instructions. In a small saucepan, combine the pudding base with an equal amount of Yotsuba Milk (A) and a pinch of cinnamon. Heat gently to 60°C, then mix thoroughly with the pudding base.

Line a tray with Biscuit au Chocolat and pour the cream mixture over them until just soaked. Allow to sit at room temperature for about 5 minutes so the biscuits absorb the liquid, then chill in the refrigerator until set.

Ripe Banana Ice Cream:

In a saucepan, add the bananas to Yotsuba Milk (B) and heat to 70°C for 1 minute. Strain the mixture into another pan, add the vanilla pod, and reheat gently. Set the bananas aside. In a separate bowl, whisk the Kewpie sweetened frozen egg yolks with granulated sugar until smooth. Gradually mix with the warmed milk to cook a crème anglaise, then cool rapidly.

Blend the cooled crème anglaise with the reserved bananas, add the rum, and churn in an ice cream machine until smooth and creamy.

Slice the diplomat cream and arrange on a serving plate. Top with caramelized apples, pecan nuts, and a scoop of the banana ice cream.

Michelin Chef’s Japanese Egg

Cooking Showcase

Takuya Yamashita (Whitegrass)

Aged Potato Confit

Chicken Marengo Style

Ripe Banana and Rum Ice Cream

Event Report