From 7 August to 7 September 2014, The Clifford Pier collaborates with renowned local culinary personality and author of several highly acclaimed cookbooks, Shermay Lee, to present eight exquisite traditional delights based on a combination of published and unpublished recipes from her late grandmother, Mrs Lee Chin Koon, who was widely recognised as the doyenne of Peranakan cuisine in Singapore. Representative of The Clifford Pier’s concept of paying tribute to local cuisine, Shermay’s dishes include Lo Gai Yik, an authentic Peranakan rendition of Chicken and Pork Stew, and Ayam Lodeh with Lontong, a traditional Malay dish of chicken and vegetable in coconut gravy. TAU YOU BAK (KONG BA BAO) WITH SOFT BOILED EGG ON THE SIDE Caramelised pork belly slices simmered in a garlicky soy gravy, served with steamed bread buns (mantou)and a soft-boiled egg with unctuous yolk on the side HAINANESE KUROBUTA PORK CHOP WITH POTATO SLICES Soda cracker-encrusted pork steak in a soy-ginger gravy with peas and onions HAINANESE STEAK WITH WHITE RICE Wok-seared beef fillet in gravy of Worcestershire Sauce and soy sauce, which combines wokhei with umami flavours COLONIAL BACON-WRAPPED CHICKEN Bacon-wrapped chicken marinated with shallots, Chinese wine and soy sauce with potato balls and ginger chicken gravy LO KAI YIK (BRAISED CHICKEN WINGS)* Braised chicken wings, pork skin, belly and intestines, cuttlefish, dried and fried tofu (taupok), and kangkong vegetables in gravy of preserved salted soy beans (taucheo), sweet pink sauce (hoisin) and red preserved tofu (namyee) NONYA CHICKEN CURRY WITH ROTI JALA Shermays grandmas secret mix of Nonya curry powder used for this non-spicy coconuty chicken curry, served with handcrafted Roti Jala, a lacy pancake using a crepe-like batter and prawn crackers (keropok udang) AYAM LODEH* Non-spicy coconut curry with chicken, long beans, carrots, cabbage, tofu (taukua), rice cubes (lontong) and served with prawn crackers (keropok udang) AYAM BALI* Stewed chicken in a chilli and Indonesian sweet soy sauce (kecap manis), a sweet spicy dish served with prawn crackers (keropok udang) *Cooked from unpublished hand-written recipes Shermay Lee inherited from her grandmother, Mrs Lee Chin Koon, which have for the first time ever, been recreated for this limited period. FOR RESERVATIONS AND ENQUIRIES, please call (65) 6597 5266 or email cliffordpier@fullertonbayhotel fullertonbayhotel/latest-specials/culinary/local-delicacies-at-the-clifford-pier
Posted on: Wed, 06 Aug 2014 13:37:12 +0000