Private Chef’s Table 2019 Immerse yourself in a private dining experience and taste the secrets of Singapore’s best home chefs Heritage Food Chef Eric Teo, 56 Celebrity Chef Eric Teo brings more than 30 years of culinary experience to the F&B industry in Singapore. The culinary line-up for Private Chef’s Table is ​ specially curated by Celebrity Chef Eric Teo. In this event, Chef Eric Teo acts as a mentor to the home chefs, curating the menu and culinary themes: Heritage Food and Modern Takes, thus presenting dishes that stay true to their traditional roots and also dishes with modern interpretations. Date: 5 Jul 2019 | Time: 7-10pm Starter Cantonese Lobster & Avocado Soup Paired with Perrier-Jouët Grand Brut Teochew Heavenly King Braised Crab Meat Soup Paired with Perrier-Jouët Grand Brut Main Hokkien Kobe Beef, Bell Peppers Paired with Martell Cordon Bleu Golden Chef Abalone, King Oyster Mushroom & Asparagus Paired with Martell XO Hakka Grandma Fish Noodles Paired with Martell XO Dessert Hainan Slow Cooked Bird Nest Paired with Martell XO 1 Eat Moreish (Yun Hui, 33) As someone who lives for food experiences, Yun Hui enjoys sharing good food, fine-tuned with his own twists and style. You will find classic dishes, inspired by the cooking matriarch of the household - his grandmother. “Eat Moreish” features nosh that are zhng-ed up ​ ​ with a personal touch, fine-tuned with many trials and errors. The item on the menu Yun Hui is most proud of would be the Lor Bak Rice, with pork belly teased on low heat for maximum flavour. Date: 6 Jul 2019 | Time: 7-10pm Starter Chicken Tortilla Creamy soy chicken breast spiced with chilli padi. Served on a tortilla chip and flame-charred on the spot. Paired with Altos Margarita Altos Blanco, Chili Padi Infused Agave Syrup, Fresh Lime Juice Main Otak Pudding Lemongrass scented mackerel otak-otak infused with prawn reduction. Topped with a layer of lightly-flavoured egg pudding. Paired with Egged Tom Collins Monkey 47 Gin and lemon, served tall with lemongrass whipped peaks Lor Bak Rice Slow-braised pork belly topped with a liquid center miso-marinated egg and served on rice. Grandma’s chilli sauce on the side. Ngoh Hiang It’s a yong tau fu, it’s a ngoh hiang, it’s both Grandmas’ specials in one. A fried pocketful of “five-spice” pork and prawn served with coriander dip. Paired with Jacob’s Creek Reserve Riesling A Riesling with a lovely mix of citrus, spice and ginger to accompany and cleanse the palate 2 Dessert Classic Lemon Tart Sweet and creamy lemon curd on a buttery shortbread. Highly addictive! Paired with Sloe Gin Negroni A not so classic Negroni. The chief attraction of the Sloe Gin Negroni is of course, our Schwarzwald Sloe Gin, which is distilled in small batches from 47 rare and regional botanicals and macerated with hand-picked sloes. Honeytree (Ferry, 35) With a genuine interest in cooking since the early age of 5, Ferry Nursalim learned the ropes where it most mattered - home. His source of inspiration stems from his mother, a passionate cook who prepares food from the heart. As a representation of his life journey as an Indonesian away from home, the dishes include a hearty oxtail soup and Fish Gulai, stingray ​ ​ fish drenched in a lemak gravy, sure to ​ impress like a home-cooked meal with care. Weekend Menu Weekday Menu Date: 7 Jul 2019 | Time: 7-10pm Date: 22-25 Jul 2019 | Time: 7-10pm Pre-dinner activity Starter ● Chivas Blending Workshop Sweet Sensation Salad ● Includes welcome cocktail (Chivas Sour) Crispy Greens Coated with Authentic Thai with other samplings Inspired Sauce topped with Crispy Chicken Bits and Nuts Oxtail Soup Paired with Lillet Vive Savoury Indonesian oxtail soup with potato and Aromatised wine served with seasonal fruits and carrot tonic, a bright and refreshing start Paired with Chivas Extra Heavily sherried, Chivas Extra will add some Forest Harvest Delight extra spice and depth to this savoury starter. Sautéed Wild Mushrooms served with Rich Vegetable Clear Broth Paired with Monkey 47 Gibson A martini variant with home pickled onions – A sharp, clean contrast to a rich vegetable broth 3 Udang Sambal Petai Main Sauteed tiger prawn with chilli paste and petai Taste of Singapore (stinky beans) Lemongrass Infused Risotto served with Crispy Paired with a Chivas Mizunara highball Soft Shell Crab in Chilli Crab Sauce A Sensho pepper & clementine infusion make for a Paired with Mexican Stop-Over crisp highball with a lip tingling sensation. Turns out Tequila can pair wonderfully with Singapore’s treasured dish. Cumikecap Pedas Altos Blanco with Sambal Belachan Chilli Sauteed squid with spicy sweet soy sauce Mango and a lime, tamarind blend Paired with a Chivas Mizunara highball A Sensho pepper & clementine infusion make for a Dessert crisp highball with a lip tingling sensation. Tropical Euphoria Rich Coconut Pudding served with Mango Puree Fish Gulai topped with Wild Berries and Butter Cookies Stingray fish served with coconut gravy with Crumble vegetables Paired with Tropical Daiquiri Paired with a Chivas Mizunara highball Coconut infused Havana Club 7 with citrus and A Sensho pepper & clementine infusion make for a mango puree, sweet a zesty crisp highball with a lip tingling sensation. Telur Balado Hard Boiled egg served with spiced chilli sauce Paired with a Chivas Mizunara highball A Sensho pepper & clementine infusion make for a crisp highball with a lip tingling sensation. Es Selasih Kiwi seed with nata de coco served with lemongrass and Indonesian herbal infused water and special rose syrup Paired with Monkey 47 shot (optional) Finishing with this uplifting dessert, guests can decide if they would like to add some artisanal gin into the mix. Will be served with plain rice and Indonesian condiments 4 Jane See, 64 Get the best of both Cantonese and Heng Hua cuisine (兴华) with Jane See! Her menu echoes cooking techniques learned from both her mother and mother-in-law, who are superb cooks in their own ways. Fans of bak kut teh will be blown away by her Klang-style Bak Kut Teh Ramen, which is special to her hometown. It boasts a broth that is rich, herbal, and has a darker colour than the one we are more used to in Singapore. Another unique factor is that she customizes her own noodles, ensuring that she keeps her tradition alive. Date: 12 Jul 2019 | Time: 7-10pm Jumbo Scallops with SzeChuan Garlic Chilli Vermicelli Paired with Perrier-Jouët Grand Brut Three Egg Baby Spinach with Wolfberries Paired with Martell VSOP Red Barrels Wok Fried Prawns & Broccoli in Spicy Sauce Paired with Martell VSOP Red Barrels Oven Baked Nan Ru Mid Joint Wings Paired with Martell VSOP Red Barrels Klang Style Bak Kut Teh Ramen Paired with Martell XO Edamame Cream with Glutinous Rice Balls Paired with Martell XO 5 Baba Tubs (Gary, 47) Immerse yourself in Peranakan cuisine with Baba Tubs, helmed by Gary who grew up eating amazing Peranakan food since he could remember. Taking pride in the tedious work behind the cuisine, Gary’s passion is shown in the food he serves. Enjoy his Bakwan Kepiting Soup, a nutritious soup boiled for 6 hours, with meatballs made from a trio of prawns, pork, and hand picked crab meat. Date: 13 Jul 2019 | Time: 7-10pm Pre-dinner activity ● Chivas Blending Workshop ● Includes welcome cocktail (Chivas Sour) with other samplings Sambal Timun Cucumber pork salad with dried shrimp and kaffir lime leaves Paired with Chivas Collins Long, light and lovely alongside this fresh, zesty starter. Bak Wan Kepiting Soup Handpicked fresh crab prawn pork meatball soup in 6 hour stock Paired with A glass of Chivas 18 With 85 flavour notes in every drop, expect an explosion of flavour. Kong Bak Bao Pork belly in soy sauce and spices served with mantou and sambal belachan Paired with a ‘The Glenlivet’ cocktail– Sambal Belachan Chilli Mango Mango & chili combine with the zesty ‘The Glenlivet Founders Reserve’ to further tantalize your tastebuds. Sambal Prawns Prawns in tamarind & homemade chilli paste stir fry Paired with a ‘The Glenlivet’ cocktail– Sambal Belachan Chilli Mango Mango & chili combine with the zesty ‘The Glenlivet Founders Reserve’ to further tantalize your tastebuds. 6 Chap Chye Assorted dried & mixed vegetables bean paste braised Paired with a ‘The Glenlivet’ cocktail– Sambal Belachan Chilli Mango Mango & chili combine with the zesty ‘The Glenlivet Founders Reserve’ to further tantalize your tastebuds. Durian Pengat Smooth, creamy and luxurious, comes in a mousse-like texture Paired with a glass of ‘The Glenlivet’ 15 Once described as a ‘rich custard highly flavoured with almonds’, this durian-based dessert deserves the creamy, rich & nutty flavours of TGL 15. The Veg Kitchen (Arti, 44) Take a seat at The Veg Kitchen if you’re looking for truly authentic Indian cuisine. The woman behind the vegetarian-friendly dishes is Arti, who had cooked alongside her mom from an early age. Fusing traditional Indian techniques with locally sourced fresh and seasonal ingredients, the result is a treasure trove of robustly flavoured food such as paneers chock full with pistachios and cranberries, and a fragrant saffron and herb basmati rice. Date: 14 Jul 2019 | Time: 7-10pm Shikhampuri Yam Kebabs with Chutneys Indian Yam pastries with hung curd filling inside, served with mint chutney, and a simple onion salad. Paired with Monkey 47 Gin and Tonic Simplicity is best – Light and refreshing to start your night Tandoori Vegetables Satay Baby potatoes, mushrooms, cauliflower florets, mixed peppers, and onions marinated in tandoori masala and grilled. Served with a dip. Smoked Dal Bukhara (Black Lentils) and Butter Naan Whole black lentils simmered for hours.