Brettschneider’s Baking & Cooking School is where you can achieve your baking goals without having to part with a hefty sum of school fees that you would otherwise have to, at say Le Cordon Bleu, which is the ultimate choice for those who aspire to bake as a career. This is the perfect place for passionate home-cooks and home-bakers who want to take their skills up a notch.
Since January 2012, Malaysian Food Street at Resorts World Sentosa has been indulging visitors with a mouth-watering plethora of Malaysia’s flavourful hawker fare.
Stalls whipping up dishes from around the Peninsula include KL Claypot Rice and Klang Bak Kut. There are over 20 stalls, some of which are halal-certified, such as the Kampung Nasi Lemak stall ($5-$6.50) and the Roti Canai & Nasi Briyani stall (under $7.50). Penang Char Koay Teow has consistently been the bestselling dish.
To keep things exciting, there’s the monthly special. The featured dish is available only throughout that particular month. Last month in September, Durian Chendol ($4.50) took centre stage. Thick and creamy durian puree crowns the standard dessert of shaved ice with red beans, green jelly, coconut milk and palm sugar. The green chendol jelly found in this Malaysian dessert is made from scratch here. This dish evoked memories of RWS’s annual Durian Fest –nothing quells durian cravings like it does.
Duck Satay ($13 for 10 sticks)
This October, guests to Malaysian Food Street are in for a special treat. If you find chicken, pork and beef satays too “mainstream”, the duck satay may come as a delightful diversion. I’m not an ardent fan of duck meat, but this duck satay is one of the best satays I’ve had, so juicy and succulent. Chunks of duck meat are marinated overnight with turmeric, onion, garlic, lemongrass, salt and sugar before they are barbecued over charcoal fire still slightly charred. The duck satay is paired with a specially concocted sauce made of crushed peanut and fresh pineapple puree. This is a must-try!