2022: Singapore - December - Candlenut скачать в хорошем качестве

2022: Singapore - December - Candlenut

CANDLENUT - Taste of Candlenut Auntie Rosy generously hosted the ladies and me to lunch at Candlenut, the Michelin-starred restaurant specializing in Peranakan food. This fabulous cuisine is a combination of Chinese, Malay, Javanese and South Indian and resulted from the intermarrying of the races that moved to Singapore. Mother darling and I arrived early and went for Mimosas at Culina before lunch. We then found out everyone was waiting for us - horrifying, especially since she and I detest being late. It has been several years since I’ve eaten at Candlenut and this meal was particularly lovely because we were seated in a private dining room where are all participated in the multi-course tasting menu. As would be traditional, all dishes were served communal dining style. Kueh Pie Tee Shell, Boston Lobster, Turmeric Curry, Roasted Candlenut, Kaffir Lime Leaf Deep Fried Homemade Yam Cake, Buah Keluak XO Sauce, Sakura Ebi Charcoal Grilled Japanese A4 Wagyu Beef Satay, Kicap Manis Glaze Bakwan Kepiting Soup blue swimmer crab chicken tofu balls, tofu puff, bamboo shoot, rich chicken broth boiled over 4 hours Rojak Jiu Hu malabar spinach, cuttlefish, aburaage tofu puff, homemade roiak sauce. local herbs. ginger flower Udang Nanas wild caught king tiger prawn, Sarawak pineapple, nanas lemak sauce, laksa leaf Kay Bacok charcoal grilled To Thye San chicken marinated in spices and coconut milk, belimbing sambal Babi Pongteh slow cooked Iberico pork cheek, shiitake mushroom, potato, green chili, coriander Telor Goreng Masak Lemak Frenz organic free range fried egg, lemak sauce, ikan bilis sambal, cucumber, fried shallot, coriander Served with steamed fragrant ‘Thai Hom Mali’ rice Tembikai Honey watermelon sorbet, wild tea tree honey granita, lemon espuma, konnyaku jelly, meringue Pulut Inti fragrant glutinous rice cake infused with fresh blue pea flower, coconut roasted with gula melaka