Miss Piggy attended Singapore Kitchen as a guest of Singapore Tourism Board and Frank PR.
“1 mobile kitchen, 9 cities, 10 chefs and 14 food brands
on a 365-day gastronomic journey.”
Sounds pretty good, doesn't it? I was one of a lucky handful of bloggers invited to attend a dinner at Singapore Takeout, a pop-up restaurant showcasing Singapore food that has traveled the world over the last 12 months ... last stop Sydney! After suffering badly from the post-holiday blues this taste of Singapore in Sydney was just what the doctor ordered!
I was expecting a dinner showcasing the simple
Hawker style food that The Boy and I had gone mad for in Singapore last month, but with
Ignatius (Iggy) Chan and
Head Chef Akmal Anuar from
Iggy's in the kitchen we experienced a much more refined dinner, a fancy
interpretation of some Singaporean classics. It was loads of fun to
taste some familiar dishes in that had been all gussied up, and it was wonderful to relive my recent
Singapore holiday, if only for one night.
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| I hope the chefs didn't travel all the way from Singapore in the shipping container! |
So what did we eat? Let's have a look shall we...
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| Nasi Lemak...or is it? Iggy and his team have taken the notion of Nasi Lemak as a main meal and reduced it to a little taste of a Singaporean favourite - complete with Turmeric Leaf foam and an Otak Otak (fish) mousse. |
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| Iggy's Variation of Sushi - tuna and kingfish sitting a top a delicious soy meringue, rather than your bog-standard rice. The meringue was truly inspired, I want all my sushi like this in future! The texture was almost like honeycomb, dense yet light at the same time with a slight flavour of soy and wasabi. |
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| Cold Cappellini (aka: raw fish salad inspired by the dish yu sheng served at Chinese New Year) - chilled cappellini with needlefish, deep fried quinoa and a ponzu granite to add a crunchy texture. A really light and refreshing summery dish. |
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| Slow cooked Ranger's Valley beef cheek cooked with an Aussie Pinot Gras for everyone else; and a beautiful steamed Travelli for me. |
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| Kaya Toast with Teh Tarik ice-cream - not the Kaya Toast I fell in love with in Singers, more of a Kaya flavoured brioche pudding...very nice, but it didn't quell my Kaya Toast cravings. Doh! |
Sadly Singapore Takeout was only in Sydney for three days -- it's been and gone peeps -- so if you want a taste of Singaporean delights my friends you're going to have to jump on a plane and visit Singapore. After our recent visit to Singapore I CANNOT wait to get back and eat some more!
