In a special collaboration with ten well-known restaurants, omy.sg and Lianhe Wanbao, together with veterian food critic Ah Lun (黄卓伦) brought a group of readers on exclusive gourmet food trails for five consecutive Saturdays.
Each week, a group of 80+ readers visited two restaurants together with Ah Lun to sample their signature dishes as well as specially created dishes, not available on the restaurants’ menu.
Other than eating, participants also had the rare opportunities to meet with the restaurants’ chefs, some of them even sharing a few cooking tips on the spot.
For the fifth and final event, I attended the food trail together with fellow bloggers, Catherine Ling and Darren Ng.
We visited the Teochew Restaurant Huat Kee (厦门街潮州发记) for the first session and Casserole @ Rasa Sentosa Resort for the latter session.
Here’s the menu for the first stop:
四拼盘（肝花+春卷+猪脚冻+猪头粽）
草菇鸡片汤
传统包菜鸡
菜脯炒粿条
玻璃芋泥
Surprise Dishes: Roast Suckling Pig
Being half-Teochew (my mother’s side), I was brought up to enjoy and savour many traditional Teochew dishes like Orh-Ni (yam paste) and pork gelatin at many banquets. Teochew people love to host banquets at every occasion possible – during my grandparents’ birthday each year, Chinese New Year and other festive periods that call for large family gathering and celebration.
This was the first time I ate at Huat Kee though, and I must say, I was impressed by practically all the dishes presented.
The five plates of appertisers were all a delight, ranging from pork gelatin to the simple fried spring roll.
The cabbage chicken was particularly lovely. When the cabbage was cut open, the aroma of the chicken lures one to wolf it down with a bowl of pipping hot steamed rice.
The second stop for this final food trail with Ah Lun was at Casserole Restaurant at the Rasa Sentosa Resort, owned by the Shangri-la Group.
Here’s the menu at Casserole:
热炉烤面包 配搭牛油+摩洛哥酱
摩洛哥风味 乡土酸甜浓汤Harira Soup
摩洛哥风味 炉烤大鱼拌小米饭Couscous
北印度风味 皇族咖哩羊肉
泰国老风味 师傅家传绿咖哩鸡
新加坡风味 民间甜品
Surprise Dishes: Indian crackers with mint sauce, wanton noodle
The holiday atmosphere at the resort was a fitting venue to host the food trail finale. Upon arrival, guests were presented with a garland of seashell-strung necklace each.
Upon entering the restaurant, each guest was presented with a glass of fresh mango juice to freshen up.
The menu for the day at Casserole consists of various international cuisines from Moroccan, Thai, Indian and Chinese.
The full team of international chefs, together with the head chef greeted everyone warmly and went around mingling from table to table.
The event ended on a high note when the chefs got together to serenade the guests with a medley of international songs.
With that, the 5 weeks of gourmet dining with Ah Lun wraps with a cheery closure. Till next time. 🙂
To read more on all the previous Ah Lun food trails:
Part 1: Crystal Jade Korean BBQ and East Ocean Teochew Restaurant
Part 2: Mandarin Court Chinese Restaurantand Lao Beijing
Part 3: Long Beach King and Marina Mandarin Peach Blossoms
Part 4: Straits Café @ Rendezvous Hotel and Ah Yat Seafood Restaurant at Turf City
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