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!
Red Snapper, Miso Glaze, Seaweed Butter, Beach Vegetables
The series of dinners and brunches by Michelin-starred guest chefs have brought an added vim and finesse to The Cliff at The Singapore Resort & Spa Sentosa. Not only did this initiative bring Singapore’s culinary scene to greater heights, it also provided Singaporeans an opportunity of a lifetime to taste the culinary gifts from celebrated chefs from around the globe.
Previous star-studded guests include Chef Pascal Aussignac of Club Gascon, Lonndon, Chef Jarad Gallagher of Chez TJ, California, and Chef Saul Bolton of Saul, New York City. The final Michelin-starred guest chef to arrive in Singapore for this series is Chef Alyn Williams, whose restaurant Alyn Williams at The Westbury has been awarded a Michelin star, three AA rosettes, and voted 15th place in UK’s National Restaurant Awards 2012. Born and bred Londoner Chef Williams also bagged the title of UK’s Best Chef of the Year in 2012.
Chef William’s entrance to Singaporeans’ palates highlights his style of straightforward cuisine with contemporary touches, featuring only the best of seasonal ingredients. Epicureans here get to taste his signature Foie Gras Semifreddo with Lemon Curd, Hazelnut and Coffee during the 6-course dinner, as well as seafood and lamb dishes that embrace middle-eastern influences.
After the customary champagne upon arrival, the Canapé of Tuna Tartare, Gazpacho Gel and Sesame Toast arrive in separate components –one of crunchy, one of fluffy and another featuring the star of tuna tartare topped with a smooth layer of gazpacho gel. Continue reading
Brunch is one singular meal of the day that makes me radiate enthusiasm. Part of the charm is about waking up late and having breakfast food at lunch. It could be a simple afternoon of café-sitting, or it could be a luxurious affair like having a buffet at The Knolls of Capella Singapore.
The Mediterranean spread at The Knolls reveals praise-worthy virtue –the standard of food speaks for itself. Highlights include fine-cut meats at the live station, foie gras-something-of-the-day presented on wooden boards alongside dainty savouries, freshly shucked oysters in a few varieties, and more.
The Singapore Resort & Spa Sentosa welcomes the third Michelin-starred Guest Chef Saul Bolton from New York City to showcase his culinary expertise from 9th to 13th July 2014 at The Cliff, posterior to Chef Pascal Aussignac of Club Gascon, London in May and Chef Jarad Gallagher of Chez TJ, California in June.
French Turbot with Fennel, Piquillos and Saffron Sauce
His Michelin-starred restaurant, Saul, has held a Michelin Star rating for eight consecutive years and is listed by the Zagat’s guide as one of the top restaurants in New York City. I would never give up an opportunity like this to pamper my palate with such highly rated gastronomy.
Chawanmushi of Sea Urchin, Warm Black Truffle Vinaigrette
During his stay in Singapore, Chef Bolton will be presenting a specially designed menu that features diverse cultures borrowed from all over the world. Asian pleasures include the Chawanmushi served with a luxurious dollop of sea urchin (uni) and blanketed with a layer of black truffle-infused-and-studded vinaigrette. Divine. Continue reading