I had gone with an Indonesian inspired menu at the last pop-up. So this time I’ve decided to do a menu with influence coming from Asia in general. Inspiration mainly comes from flavours you can get in Thai food, Indonesian food and Singaporean.
Let me take you on a little journey around South East Asia through the menu!
Concept for this pop-up dinner was to provide all diners with the sense of being at a dinner party, which is kind of my mission statement. So it only makes sense that I create a menu that is ideal for sharing. This menu was shared between 4 people. And South East Asian flavours wouldn’t be complete without having a side of white rice. A selection of wine was also available during the day, and by selection I mean you either choose White or Red. I need to get myself a sommelier!
Salted egg is huuuuge nowadays, or at least it is in Singapore. I’m guessing that the trend was started by this restaurant in Singapore in Sim Lim Square. They basically serve salted egg chicken with rice and a crusty sunny side up. It’s the most simple looking plate of food, but probably the most comforting for those who love salted egg. If this is the first time you’ve ever heard of salted egg, it is basically salted duck egg. Where the yolk is used as the base of a sauce.
What I recreate here is Fried Chicken Tenders sautéed in Cereal Mix then drizzled with the glorious Salted Egg Sauce. Honestly I’m salivating a little as I’m typing this. This is probably one of my favourite dish out of all.
I’m a big sucker for Thai Curry. Green curry, red curry, I love them all. This Salmon Red Curry with Charred Babycorn was deeeeelicious. The salmon was crusty on all sides that it soaks the curry beautifully. Charred babycorn was also great to add a bit of crunch.
I’ll take you to the lamb-y shop. I’ll let you lick the lamb lollipop – 50 Cent. Hopefully you know the song Candy Shop to be able to sing to this.
Another favourite of mine that will be our signature is this Sticky, Succulent Lamb Ribs. Rubbed and glazed with Indonesian spices, these ribs were falling-off-the-bond tender. Lamb-lollies tender.
To balance out the richness of all the meat dishes, a fresh, tangy salad is very much needed. Hence the traditional Thai Green Papaya Salad is in order, but fear not there’s pork crackling on top of it!
Indonesian salad usually has cracker to eat the salad with, so for this traditional Thai salad we added pork crackling as the cracker. Yumm-o!
A beautiful mound of White Rice topped with Fried Shallot as a side!
My panna cotta don’t want none unless you got buns, Hun!
To me, this Coconut Panna Cotta with Coconut Crumble and Passionfruit Sorbet was the perfect finish to a very South-East-Asian meal. It’s tropical, fresh and zingy. It can almost pass as a palette cleanser. The creamy and coconut-y panna cotta was wobbly and paired with the passionfruit sorbet and coconut crumble, everything just makes sense.
Sticking with the sharing concept, the last dessert was this bowl of Black Sesame Baileys Bingsoo with Red Bean Paste, Black Sesame Mochi, Corn Flake stabbed with Red Bean Popsicle. I agree with the majority of the feedback though, the popsicle was a bit hard to share. But receiving empty bowls from every table was very, very satisfying. I can just imagine people digging into this dessert with their group. Chatting and having a good time. After all that’s what dinner party is all about besides the food, right?
Till next time! Keep that high expect-asians!