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Chef Toon's classes

Singaporean Summer Night

  • Roast Coriander Chicken: representing the Malay culture, utilizing the spices of the famous Chicken Satay; the use of ground coriander seeds amongst a host of other herbs and spices result in a tender , fragrant , irresistible chicken dish
  • Fish Curry with eggplant and okra: is a classic South Indian Dish that originally hails from the coastal regions of India, it is generally very spicy , but has been toned down to a moderate heat for most palettes. The use of black mustard seeds and curry leaves imparts the exotic character of this “curry”.
  • Hoisin Pork: representing the Chinese community is a take on the iconic “Char Siu” or barbecued pork, this luscious recipe, with the flavours or Star Anise and Honey, results in a sweet and savory dish that will please all palettes.

  • Steamed Jasmine rice.
  • Macerated fruits with mint: To end this delicious meal, like most South East Asian dinners or lunches, fresh fruits are the mainstay, leaving the diner recharged rather than wanting to have a nap! A selection of fresh fruits macerated with Mint leaves, Lime and Honey is served.

     

    Indian Family Style Dinner

    • Tomato, Cucumber and Onion Salad: seasoned with a spicy and tangy masala spice where the primary ingredient is Amchoor (dried , ground green mangoes and roasted chillies)

    • Lamb Biryani: slow braised lamb curry where Basmati rice seasoned with cinnamon sticks and cardamom is then layered over the curry, caramelized onions and a saffron and milk solution is then drizzled over the rice after which the pan is sealed and finished in the oven.

    • Basa baked in Banana Leaves: covered in a spice paste made with grated coconut , onion, garlic , mustard seed, ginger, turmeric , and garam masala spice before it is enveloped in a banana leaf and baked

    • Cauliflower, Eggplant and Pineapple curry: stewed in Coconut milk and curry leaves and flavoured with curry spices.

    • Payasam: dessert made of vermicelli in a rose and cardamom flavoured milk with raisins , chopped almonds and cashews and sweetened with Honey.

    Authentic Thai Flavors

    • Chicken and Coconut Soup
    • Green Papaya Salad
    • Red Curry Pork
    • Steamed Rice
    • Mango Sticky Rice

     

    Bold Bites of Sichuan Cuisine

    • Marinated Spicy Cucumbers
    • Diced Chicken with Sichuan Peppercorns, Peanuts and Dried Chillies
    • Eggplant and ‘Cloud Ear’ Mushrooms with a Sweet and Sour Glaze.
    • Steamed Rice
    • Crispy Sticky Rice Cakes with Brown Sugar Syrup and Toasted Soy Flour

    Singaporean Melting Pot Dinner #1

    • Cantonese Style Steamed Fish: melt in your mouth white fish, steamed and then infused with herbs, a pour of hot oil and fragrant soy based sauce to finish

    • Fragrant Baked Rice with Chicken , Lap Cheong Sausage and Roast Pork

    • Sauteed Taiwan Cauliflower, King Mushrooms and Lettuce Stems

    • Coconut crème brulee

     

    Singaporean Melting Pot Dinner #2

    • Ayam Opor-Chicken stew braised in Coconut Milk and Kaffir Lime Leaves, traditional dish from Malaysia
    • Prawn Sambal-Tiger prawns sauteed with a mildly spicy tomato sambal
    • Sauteed Romaine with Garlic and Ginger
    • Pineapple-Cucumber salad
    • Coconut Rice with Tumeric and Pandan leaves
    • Pulot Hitam: Black Rice Pudding with Palm Sugar and Coconut Milk