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Nov 10, 2009
Scallop in 'soto ayam'?
By Amanda Wong
THIS is one ingredient you would not normally find in soto ayam - scallop mousse.
This unique dish is part of a four-course meal prepared for Apec delegates during the Singapore Evening at The Esplanade this Saturday.
The menu is a fusion of east-meets-west, mixing local cuisine with western flavours. For starters, poached lobster with watermelon and Japanese caviar, followed by soto ayam.
The main course? Five-spice braised beef or chicken breast stuffed with mushrooms and spinach. And dessert? Cheng Teng jelly with a panna cotta base.
The menu is prepared by a culinary all-star team of locally renowned chefs. I took two months of planning and and 8 hours to cook the meal.
The tantalising feast will be served to some 2000 delegates, as part of the waterfront dining experience.
Nov 10, 2009
Scallop in 'soto ayam'?
By Amanda Wong
THIS is one ingredient you would not normally find in soto ayam - scallop mousse.
This unique dish is part of a four-course meal prepared for Apec delegates during the Singapore Evening at The Esplanade this Saturday.
The menu is a fusion of east-meets-west, mixing local cuisine with western flavours. For starters, poached lobster with watermelon and Japanese caviar, followed by soto ayam.
The main course? Five-spice braised beef or chicken breast stuffed with mushrooms and spinach. And dessert? Cheng Teng jelly with a panna cotta base.
The menu is prepared by a culinary all-star team of locally renowned chefs. I took two months of planning and and 8 hours to cook the meal.
The tantalising feast will be served to some 2000 delegates, as part of the waterfront dining experience.
