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A Niigata-style Sake Pairing Dinner at Casserole

A Niigata-style Sake Pairing Dinner at Casserole

Shangri-La’s Rasa Sentosa Resort & Spa’s Casserole restaurant presents a six-course dinner by Chef de Cuisine Seki Takuma from Shangri-La’s Rasa Sentosa Resort & Spa, and guest chef, Chef Naoki Susa from Goro Restaurant, perfectly complemented with six different selection of sakes from Niigata, Japan, from 25 to 29 July 2017.

Exquisitely prepared by two Niigata natives using premium ingredients, the menu introduces hearty and comforting flavours from their hometown with an interesting modern twist.

Some of the culinary highlights include grilled lamb rack served with country sweet potato and dijon mayonnaise, chilled angel hair pasta mixed with sakura shrimp, and Yuzu Foie Gras, amongst other specialities and fresh seasonal produce such as the grilled sweet fish.

Priced at S$88++ per set, the six-course Niigata-style sake pairing dinner is available at Casserole restaurant from 25 to 29 July, 6 to 10 p.m.

Price is quoted in Singapore Dollar and subject to 10% service charge and 7% government tax. For dining reservations, guests may call (65) 6371 1966 or email

About Chef de Cuisine Seki Takuma
Born and raised in Niigata, Japan, Chef de Cuisine Seki Takuma kicked off his culinary journey in the early 90s as a lead cook. Since then, he spent some time in the United States as a Sushi Chef and Sous Chef, and another four years in Paris as an Executive Chef. In 2012, his passion in creating exquisite and delectable Japanese specialities led to the opening of Japanese restaurant, IKYU, in Singapore. Presently, he is Chef de Cuisine at Shangri-La’s Rasa Sentosa Resort & Spa and helms the Japanese section for Thursday’s buffet theme night, “Tempura-Tapas-Tandoor”, at Silver Shell Cafe.

About Chef Naoki Susa
Chef Naoki Susa specialises in Japanese and Thai cuisine. He has over nine years of culinary experience and currently works at Goro Restaurant in Niigata, Japan. In addition to serving up delicious and authentic Niigata traditional cuisine made with fresh seasonal produce, Chef Naoki is also experienced in sake pairing. Some of his signatures include fish, soy-based and fermented dishes.

Hong Kong-based Shangri-La Hotels and Resorts currently operates over 100 hotels with a room inventory of over 41,000.  Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services.  Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Mongolia, Myanmar, Philippines, Qatar, Singapore, Sri Lanka, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom.  The group has a substantial development pipeline with upcoming projects in Australia, Bahrain, mainland China, Cambodia, Indonesia, Malaysia and Saudi Arabia.  For more information, please visit

Press Contact

Tina Chia
Communications Manager


(65) 6371 1020


101 Siloso Road, Sentosa, Singapore 098970


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