Life Style

Food Picks: The Dining Room, Grissini, and extra, Lifestyle News & Top Stories

GRANDMA’S PERANAKAN DISHES

Shermay Lee, who used to run an eponymous cooking college however is now higher recognized for her vary of bottled chilli sauces, is partnering Sheraton Towers govt chef Eric Cheam for a Peranakan buffet on the lodge this month.

Available solely on weekend evenings at The Dining Room, the buffet options dishes primarily based on recipes from Lee’s late grandmother, Mrs Lee Chin Koon.

They embody the favored Ayam Buah Keluak, which in her household is cooked with hen thighs and pork ribs. Other dishes embody Udang Nanas Pedas and Oven-baked Whole Snapper With Sambal Hijau, and there’s additionally a Nyonya Rojak station the place diners whip up their very own model of the salad.

Besides the Peranakan highlights, the dinner unfold additionally contains its common seafood on ice in addition to native gadgets equivalent to bak kut teh and hen rice.

WHERE: The Dining Room, Sheraton Towers Singapore, 39 Scotts Road MRT: Newton WHEN: Tomorrow, Sunday, April 28 and 29, 7 to 10pm PRICE: $68 (grownup), $34 (baby, six to 12 years outdated) TEL: 6839-5621

MODERN UKRAINIAN FOOD

Today is the final day to style the dishes of Ukrainian chef Yaroslav Artuykh, who is cooking at Grissini restaurant.

I had by no means eaten Ukrainian meals earlier than till I tried it on Tuesday and the chef’s creations had been completely not what I had anticipated. His is a contemporary tackle conventional Ukrainian dishes, making them lighter and extra refined.

Lunch right this moment is a particular $98 five-course menu, whereas dinner provides a la carte in addition to four-course ($65) and five-course ($78) units.

One attention-grabbing merchandise you get at right this moment’s lunch is Edible Candle, which is clarified butter with garlic and herbs that’s moulded right into a candle. When lit, the butter melts and is collected within the base of the candlestand. You dip items of bread in it.

Another attention-grabbing dish is Lamb’s Tongue ($34, above), which is steamed, then grilled underneath a salamander. It comes with a meat sauce and polenta, and the chef provides some chilli padi for a Singapore contact. The tongue has a springy texture and tastes milder than I count on.

WHERE: Grissini, Grand Copthorne Waterfront Hotel, 392 Havelock Road MRT: Outram OPEN: Today, midday to 2.30pm, 6.30 to 10.30pm TEL: 6233-1100

PUBLICO BRUNCH

If lodge buffet brunches are usually not your factor, then Publico Ristorante’s a la carte brunch could also be what you need as a substitute.

The Italian restaurant at InterContinental Robertson Quay launched its Capri Sundays final month with a menu of egg gadgets, antipasti, pizza, pasta and predominant dishes.

Most dishes are good for sharing, so although costs could seem on the excessive facet, the common invoice for every particular person is usually decrease than most buffets.

I begin with Calamari & Cauliflower Fritti ($15), which is a superb concept. I like calamari fritti, however it may get monotonous chewing on the squid after some time.

In this case, you get a break with items of battered and deep-fried cauliflower – that are softer and sweeter. The dish comes with a lemon and caper aoili dip, which works nice with each.

This is adopted by Avocado On Toast ($21), which I hope will enlighten me on why the dish is so well-liked with Instagrammers. But the combo of burrata cheese and spicy avocado on toast fails to create a eureka second. It tastes first rate, however is just not memorable.

Save your energy and cash as a substitute for Cozze e Vongole ($26), a seafood broth of clams and mussels with passata and white wine. It comes with toasted bread, which is fantastic for absorbing the scrumptious soup. But in case you skip the bread, it is a gentle and wholesome dish that doesn’t depart you feeling sluggish the remainder of the Sunday.

I hold the meal gentle with an order of Fish Of The Day (market value, above) as the primary course.

It’s a complete seabass, grilled and lined with a sauce made with contemporary tomatoes. The fish is contemporary and the sauce sparkles like no canned tomato sauce can. It is much less sharp, however boasts sweeter and extra complicated flavours from garlic and herbs.

For dessert, there’s solely room for Tiramisu ($16), which is served creatively in a flower pot with a sprig of mint sprouting on the chocolate soil. It tastes good.

WHERE: Publico Ristorante, 1 Nanson Road MRT: Chinatown/Clarke Quay/Outram WHEN: Sundays, 11am to 4pm TEL: 6826-5040

CHICKEN PERFUMED WITH CHINESE WINE

Peach Blossoms’ new chef Edward Chong launched his revamped menu not too long ago with some attention-grabbing dishes.

The Flambeed Chinese Wine Spring Chicken ($32) could also be a latecomer to the flambed hen fad, however it’s the finest model I’ve eaten.

That’s as a result of the hen is soaked in Chinese wine earlier than it’s fried and the aroma of the spirit perfumes the meat. Other eating places are inclined to pour the wine over the hen only for the flambe. They try this at Peach Blossoms too, so get your smartphone digital camera prepared in video mode.

Roasted Tomahawk Steak In “Xinjiang” Style ($180, above) is one other good dish. The beef is rubbed with spices equivalent to cumin and Sichuan pepper, which give it a distinctly Asian flavour. It comes with inexperienced papaya salad on the facet – an excellent concept as a result of its acidity balances the fats within the meat.

WHERE: Peach Blossoms, Marina Mandarin Singapore, 6 Raffles Boulevard MRT: Promenade OPEN: Noon to 3pm (weekdays), 11am to 3pm (weekends and public holidays), 6.30 to 11pm every day TEL: 6845-1118




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