'Taste of Candlenut'

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‘Taste of Candlenut’ April Homemade Kueh Pie Tee Shell, Boston Lobster, Yeye Curry Sauce, Kaffir Lime Leaf, Roasted Candlenut Roti Jala, Mum’s Curry Chicken, Potatoes, Fried Shallot, Kaffir Lime Leaf Rempah Udang Kelapa, Coconut Shrimp Chillis, Nasi Kunyit Charcoal Grilled Maori Lake’s Lamb Satay, Kicap Manis Glaze Yong Tau Foo Soup Stuffed tofu puff, stuffed shiitake mushroom, fish omelette, carrot flower, sayur manis, slow cooked soy bean Ikan bilis chicken soup Buah Paya Muda Rojak Grilled Tau Pok, green papaya, honey pineapple, dried shrimps, local herbs, homemade Rojak sauce Ikan Gulai Local Red Lion snapper fillet curry, okra, eggplant, Tau Pok, ginger flower Kapitan Beef Curry Beef gold coin shin cooked in Kapitan curry sauce, chopped candlenut, Kaffir lime leaf Telur Goreng, Tau You Bak Frenz organic sunny-side up egg, braised ‘Tau You’ Borrowdale Pork Belly, crispy chicken skin Udang Masak Sambal Lemak Belimbing Tiger prawn cooked in Aromatic Belimbing Sambal, coconut milk, coriander Served with steamed fragrant ‘Thai Hom Mali’ rice All dishes will be served communal dining style. Mango & Aloe Vera Fresh Mango, Chia Seeds, Shaved Ice, Aloe Vera cooked with Pandan and Mint Kueh Ubi Kayu Steamed hand grated tapioca cake, coated in fresh grated coconut Gula Melaka Cake Light vanilla sponge, coconut palm sugar Bavarian mousse and jelly “Chinese style” caramelised tempeh walnut cookie This menu is designed to be experienced by the entire table. $98++ per person *Menu items are subject to seasonal changes.

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A Special Issue to Commemorate Singapore Bicentennial 2019
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