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Flavours of Rajashan @ Tiffin Room, Raffles Hotel Singapore

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 ~Invited Session~ I had the pleasure to taste Chef Kuldeep Negi’s Rajasthani dishes, inspired by his culinary trips to the ancient capital city with its own distinctive culture. The Tiffin Room at Raffles Hotel Singapore presents a special Flavours of Rajasthan menu with an exquisite smorgasbord of culinary delights, available from 13 – 27 January 2022.    ‘Kanji Vada’ , a cold soup starter alike gazpacho We began the dinner and Chef Negi immediately showed off his depth of culinary repertoire with a bold choice of a cold soup starter. Kanji Vada is a Rajasthani delicacy of deep-fried yellow lentil dumplings served in a refreshingly chilled mustard and asafoetida water. This whetted my appetite and I couldn’t wait for the next few courses!     Lamb chop with onions, coriander seeds, and cardamon. ‘ Banjara Gosht ’ The first meat dish of the night showed that Chef Nagi really meant business here; a masterful showcase of bold spices and smoky flavors with flowery cardamon peeking throug
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Raffles Courtyard x Shen Tan

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 ~Invited Session~ Shen Tan of Ownselfmake Chef and OG Lemak has collaborated with Raffles Courtyard and presents her own zany food creation. You know you will be in for a good treat whenever you have the chance of trying her dishes. I followed her since her Wok and Barrel days and always craved for her unique take on classic favorite dishes. Bee Tai Mak-velous Ulam Pesto The meal started off with Shen Tan’s stroke of genius using pesto with bee tai mak dish.  She topped the dish with cured barramundi, fresh salted egg, and delicious and glistening prawns which were really juicy. Ikan bilis and cherry tomatoes round off the umami bomb that is this dish. I highly recommend you eat this dish with her signature sambal, because life is a mistake without chili.     SG Lard (Lao) Ban Mee Sambal Noodles You’ll be surprised at how filling this dish is. Wok-fried thick ban mee, served up with a heaping pile of lard sambal and runny fried egg, with yummy caramalised 5-spice pork slices. Truly re
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Araki Orchard @ Orchard Plaza

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I’ve been curious about Araki for awhile now and with the reservations running long after the 8 days feature, I had to just get my dinner reservation set before it gets too ridiculously long to even wait for. So then, this 8 seater restaurant operates like this – they do not start till everyone at the table arrives and we were late so – dinner started late for all. My super apologies. Chef does a quick introduction of the dinner menu ahead and he begins preparing our portions whilst the servers attend to our beverage needs and pretty much every one breaks into their own private chatter. Chef interrupts with the introduction of the dishes – the not so interested diners continue their own conversations and everyone gets served. I’m not sure if I actually like this arrangement, because it’s a one man band mostly and we literally wait out for our food to be served and sushi is fine because the pacing is reasonable but when it comes to more complicated dishes where plating is required, the
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Fatfuku x Raffles Hotel Courtyard

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~Invited Session~ In the latest edition of the Private Chef Series, Raffles Hotel Courtyard teams up with renowned food writer Annette Tan, who is the chef behind private dining establishment,  FatFuku .    I have always wanted to try Annette’s dishes and her menus ares rooted in traditional Peranakan family recipes and brought forward to modern times with whimsical additions and surprise techniques and ingredients.   She has been in hot demand since starting FatFuku  in 2017, and brings with her several of her signature dishes to the Raffles Courtyard.       Mee Siam Rosti was a great hit of the night.   We started the night off with Mee Siam Rosti. Think of a traditional pan fried rosti with the potato swapped out for a cake of mee siam. Sambal prawns and quail eggs adorn the little cakes and topped with a gravy heavy on peanut flavours, this is definitely a crowed favorite. Don’t worry if you cannot handle spicy food, this one is quite mellow and won’t leave you sweating in the hum
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Shabu Shabu Gen @ Shaw Centre

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The visit to Shabu Shabu Gen has been one on the cards for the longest time and reservations are easy to get (major plus point these days) and we were possibly just one of the three occupied tables for the night.  The menu at Shabu Shabu Gen is short and very simple. There are sets and ala carte orders. The sets comes with vegetables, rice or noodles. Dessert is separately charged and it seems they only offer fruit.  We start out with a beef appetizer, braised beef and it's super tasty!  The trio of sauces that accompany, I ended up liking all 3.  A5 BMS Ribeye 8-12 ($180) Kagoshima beef A5 VNS 8-12 Sirloin ($235) We definitely splurged out on this meal with such high quality beef and when they arrived I questioned if there was even enough to go around. The marbling was beyond beautiful and I was cautious not to overcooked my precious portion.    Ribeye clearly had more fat and sirloin more flavour. Both were very outstanding and the portion given was more than enough actually. I
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Dumplings Ru @ Maxwell Chambers

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 ~Invited Session~  I've never had Russian food or even Ukrainian food so this opportunity to experience both came at the right time! Located at Maxwell Chambers, the restaurant stands out for the mannequin drapped in finery that stares right at you, at the entrance. I'm not sure how diners take to it at night but it would definitely suit Halloween very well. Dumplings.ru is the brainchild of Russian owners, Vadim Zoubovski and his wife, Alena Zubovska. Missing the comforting taste of their grandmothers’ home cooked Russian food, they began preparing Russian dishes with the very same recipes they grew up on. So yes, I was all ready for some hearty homecooked Russian food!    Shuba ($9.90) Salted Herring Salad   Beetroot and potato salad does not sound like much on description but this is totally something I will order again. Tastes way better than it looks! The salted herring like smoked salmon, gave the dish a savoury kick amidst the sweet flavours of beetroot. Yum!    U
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