The Singapore Restaurant Week themed “Something Old, Something New- A Modern Take on Comfort Favourites”(14 Mar – 22 Mar 2015) is here! Enjoy special dining deals this week and tuck into delectable international cuisine.
Participating restaurants will offer exclusive three-course menus for both lunch and dinner priced at $25 ++ and $35++ respectively. Dining City Star-Awarded restaurants will charge a supplement of $15++ for lunch and $20++ for dinner. Visit www.restaurantweek.sg now to make your online reservations.
During DiningCity.com‘s launch of Singapore Restaurant Week, there was a showcase of the creations of five talented chefs!
Jean-Philippe Patruno from UNA: Octopus Gilician – smoky tender slow-grilled octopus served on a bed of ratte potatoes with paprika and capers; Pluma Iberica – Grilled to perfection with a smoky sweet marinade, served on a bed of silky mashed potatoes.
Chef Nixon Low of Portico: Milo Dinosaur – A dessert variation of the Singaporean coffee shop drink, the Milo Dinosaur – made less sweet with different textures to complement; Cold Terrine of Bak Kut Teh – Presenting the Singaporean favorite Bak Kut Teh in a different style – complex in flavor with a scent of nostalgia.
Chef Matteo Boifava of Pizza Fabricca: Crostini Misti – Mixed Crostinis; Birramisu – Tiramisu prepared with coffee stout beer.
Chef Hassan de Four from Lime House: Snapper Ceviche With Spiced Eskovitch – Thin slices of snapper are marinated in a mixture of citrus juices and served with Eskovitch – Jamaican-styled pickled vegetables, spiced with chilli, cumin and paprika;
Shrimp With Tropical Fruit Salsa – a Caribbean spin on the cocktail concept – shrimp is balanced and rapidly cooled to retain its sweetness and flavor, served on a bed of salsa made of pomegranate, soursop, mango and topped with rum.
Chef Ryoichi Kano of Lewin Terrace: Ika Somen- Japanese traditional food done in french style; thinly sliced squid dipped in soya sauce or tsuyu; Buri Daik – Japanese traditional food done in french style; combination of buri (yellow tail) and daikon (white raddish) boiled together with soy sauce.
Hungry?? Bon Appétit