Meat & Livestock Australia (MLA) and its Lambassador chefs present a five-part Four Hands Dining experience in Singapore highlighting all-natural, sustainable and high-quality Australian lamb. This exclusive series brings together restaurants, chefs and the local community to celebrate the best of Singapore’s food culture while making Aussie lamb more accessible and approachable for everyone.
Australian lamb is pasture-raised, grass-fed and free of artificial addictive and hormone growth promotants, making it a 100 per cent product of its pure environment.
Hosted across five evenings, MLA’s Lambassadors, Executive Chef Eddie Goh from Meatsmith Telok Ayer, Executive Chef Felix Chong from Monti, and Chef Peter Smit from P&C, have partnered with notable chefs to showcase immersive tasting menus featuring different cuts of Australian lamb prepared in a variety of cuisines and styles.
26 & 27 April
Kicking the dinner series off is the collaboration between Chef Peter Smit and Chef Drew Nocente from Salted & Hung on the 26th and 27th of April. Both chefs are strong advocates of zero food wastage, and they aim to capture the wild imagination of guests with a nose-to-tail lamb experience, a true testament to the chefs’ butchery and culinary artistry.
Suitable for anyone with an adventurous palate or just looking to familiarize themselves with lesser-known cuts in an intimate setting, go off the beaten path and be thrilled by the undeniably delicious offerings, seasoned and cooked to perfection.
Dine with the stars up 70 storeys at Swissôtel The Stamford and prepare for a gastronomic 5-course dinner menu at SKAI with Chef Eddie Goh and Chef Paul Hallett on the 18th of May.
Featuring a unique crossover of French-Japanese and American Barbeque smoking techniques, find the versatile Australian lamb and seasonal produce expertly fused to bring out distinct yet complementary flavours.
The lavish menu includes decadent dishes such as Roasted Lamb Consommé with Seaweed, Daikon, and Confit Lamb Shoulder, Buttermilk Brine Lamb Taco, Tomato Chutney and Herb Brine Lamb Chop with Walnut Puree.
19 & 26 May
A delightful treat for Italian and meat lovers, Chef Felix Chong and Edwin Tan from Meatsmith Little India present two menus with a fresh focus on combining the rich cultural heritage of Mediterranean and modern Indian Barbecue cuisines on the 19 and 26 of May 2022.
Get ready to be whisked away with a medley of succulent Australian lamb delights layered with Italian herbs and Asian spices, which include hand-cut White Pyrenees Grain Fed Lamb Tartare, 14-hour Smoked lamb shoulder with garlic mashed potato and crispy lamb fat, and slow-cooked lamb neck served with pistachio & dill crust, heirloom carrot, mustard, and truffle & free-range yolk sauce.
The 5-course and 4-course menus are exclusively available at Monti and Meatsmith Little India.
Visit here for more info.