Rendezvous in Macau: Lisboa Culinary Adventure showcases 10 star-rated dishes

SJM Resorts, in partnership with TVB, has premiered the gourmet series Rendezvous in Macau: Lisboa Culinary Adventure. The series began airing on 7 September on the Jade Channel. 

Ten limited-edition dishes, created specifically for the show, will be available at selected SJM restaurants. In addition, SJM will share the stories behind the dishes through a series of two-minute Macau’s Top Ten Star-Rated Dishes segments, airing from 9 to 20 September on Jade channel, TVB Plus, and TVB News. 

The creations will be showcased in the eight SJM restaurants until 31 October, with some only available till 20 September. 

The dishes include: 

Robuchon au Dôme, tomato ‘millefeuille’, crabmeat, avocado and green apple

Designed in the 1980s by renowned three-Michelin-starred chef Joël Robuchon, this summer dish features the most tender parts from whole Alaskan king crabs, artfully sliced; air-flown Japanese tomatoes, along with the finest avocados, green apples, and watercress. 

These ingredients are skillfully layered into a visually-stunning culinary masterpiece. 

*Available until 20 September 

Mesa by José Avillez, Carabineiro, pork & prawn wantan, fisherman’s sauce 

A lightly-grilled red carabinero prawn stars in a contemporary take on the Cantonese wantan. The ensemble is completed with a fisherman’s broth made from a base of blue lobster, lobster, fresh shrimp, and red carabinero shrimp paste.

Mesa by José Avillez, Crispy suckling pig, coriander, orange scent 

Chef Avillez presents a contemporary twist on the classic Portuguese family dish—roast suckling pig. The suckling pig is deboned and roasted, then layered with skin alternating with the meat to create a sandwich.

Zuicho, Shrimp & zucchini flower tempura

The chef selects fresh zucchini blossoms to envelope plump, fatty shrimp meat from Japan. The ingredients are then coated in tempura batter, then fried to perfection. The dish is completed with a plum-based sauce and shrimp salt. 

*Available until 20 September

Palace Garden, Hot and sour fish bisque with imperial bird’s nest

This dish is a contemporary twist on the century-old Taishi partridge bisque, a staple of Tai Shi cuisine. The chef selects a trio of fresh catches—carp, yellow croaker, and Macau sole— to craft a rich broth, replacing rice grain with bird’s nest. 

Wild chili peppers from Yunnan infuse the soup with a bold, spicy and sour profile. The dish is complete with a delicate-prepared fish meatball. 

Taishi is a branch of Cantonese cuisine.

Hua Ting, Braised abalone and pork belly, tuber melanosporum (black truffle)

Dongpo pork is prepared using premium locally-sourced pork belly. It is stewed for eight hours with a blend of seasonings, then infused with abalone and black truffle. The meat is paired with pearl rice.

The 8, Flambé beggar cod fish

This dish is a novel rendition of the traditional Chinese beggar chicken, featuring fatty Norwegian silver cod brought to sear while encased in caul fat. The cod is then combined with Macau-style bacalhau and Yunnanese large white radish, among other ingredients, all wrapped in lotus leaves and encased in a handmade pastry shell for baking. Bacalhau refers to dried and salted cod.

Don Alfonso 1890, Grandfather’s Ernesto strascinati, traditional cannelloni pasta rolls filled with mozzarella cheese, oxtail and San Marzano tomato sauce

This dish, a classic creation by Chef Alfonso first presented over 20 years ago at the Hotel Lisboa, features cannelloni pasta with oxtail ragù, draped in a rich organic San Marzano tomato sauce from tomatos grown on the Le Peracciole farm in Ponta Campanella. Complemented by a creamy mozzarella and basil sauce, the dish perfectly blends traditional Italian cuisine with the unique flavours of Macau. Strascinati is a particular type of pasta.

Source: SJM. Top: La Scala del Palazzo,
fava di cacao ripieni al serradura.
Bottom: La Scala del Palazzo,
Il cannoncino, fondant egg tart &
cinnamon gelato.

La Scala del Palazzo, Il cannoncino, fondant egg tart & cinnamon gelato

The chef has introduced a unique twist on Italy’s iconic dessert, cannoli, by substituting the traditional vanilla cream filling with the flavours of Macau’s pastel de nata (Portuguese egg custard tart). This creative fusion is paired with cinnamon gelato. 

La Scala del Palazzo, Fava di cacao ripieni al serradura

Inspired by Macau’s beloved serradura, this dish is presented in the form of a jewellery box. The outer shell is crafted from premium French chocolate, molded into the shape of a cocoa bean. There is a filling of milk mousse and orange sorbet. The chocolate is complemented by a vanilla-orange cookie. 

Serradura or Macau pudding consists of Marie biscuits and whipped cream.

Details

For bookings or questions contact +853 8881 1800 or visit https://qr.sjm.mo/59m37t

The Ottomani makes New Middle Eastern dining fresh and personal

The Ottomani is a New Middle Eastern supper club in Singapore that blends a culinary experience with the atmosphere of a time when the personal touch mattered. The Dandy Partnership, which brought Neon Pigeon, Summerlong and Fat Prince to Singapore’s dining scene, have teamed with Executive Chef Nic Philip to bring this experience to Singapore. 

Fresh off stints at some of London’s best venues, including The Clove Club, #26 on the World’s 50 Best list, and Yotam Ottalenghi’s Michelin-starred Nopi, Philip brings a lifetime of experience in Middle Eastern flavours and ingredients from his childhood family table to his current role. Look out for light, fresh cuisine and a passion for spice at Ottomani and unique, elevated interpretations of traditional culinary concepts and views. 

The key element to everything at The Ottomani is fire, from the intrigue and intimacy of oil lanterns and food cooked with a one-of-a-kind wood-fired earth pit. The fire is built up the night before and burned down to embers, with the next night’s menu inside to roast slowly overnight - the texture and depth of flavour obtained is impossible with more modern, less labour-intensive equipment. These unique items are served for two or more and the nightly selection includes a slow-roasted lamb shoulder with spiced molasses and sumac gremolata.

Beyond the wood-fired roasts, Chef Nic has created his own version of New Middle Eastern cuisine. The Adana beef tartare 'kebab' is a reinterpretation of the traditional dish, mixing classic spices in a steak tartare with caviar. This dish is put together tableside.

With no bar in the space, bartenders prepare drinks on a mobile trolley. The beverage programme was selected by Symphony Loo and chosen for flavour profiles. 

Source: The Ottomani. Interior of the New Middle Eastern supper club.

Group CEO Rohit Roopchand states, “We were looking for something real and exciting; something that was genuinely 'us'. By combining the delivery of classic service with the emotion of today; elements of old world design through a modern lens; and a thought-provoking menu that is authentic to our own views and experiences rather than to tradition, we look forward to introducing people to a deeper story of what this concept means to us.”

Interested?

48 Peck Seah Street, Singapore 079317. The entrance is through a neighbourhood establishment.
Open 6:30pm till late, Monday to Saturday

Call  +65 9231 9316 for reservations

LAVISH introduces new level of premium catering to Singapore

Premium catering extraordinaire LAVISH rebranded at its 18th Anniversary gala extravaganza in late January, where the company also unveiled the future of catering with a combination of food technology and science. The company is well-known for its experience in helming catering for MICE, corporate galas, private banquets, product launches, after-parties, as well as dinner and dance functions.

Source: LAVISH. The gala dinner was held
at Gardens by the Bay.

Jerry Sim, Director of Strategic Business at LAVISH said, “We recognised at the outset that as Singapore modernised to become an important MICE hub, so would the demand for world-class indoor and outdoor catering. As the average spend per head has more than tripled over the last 10 years from S$70 to S$250, we leveraged on food technology and invested in our long-serving team to develop their passion and skills. Our Service Ambassadors are trained to provide intuitive service before the guests even ask for it. We relooked each aspect of our business and even went on learning trips to enable the company to lead in the catering industry.” 

LAVISH’s Executive Chef Teo Yeow Siang (Chef Siang), a member of the internationally acclaimed Singapore National Culinary Team, presented a unique spread of food fashion that invited gastronomists to expect the unexpected. The menu included local favourites, all reinvented to showcase LAVISH's vision of 'dining 2.0'. 

Source: LAVISH. The team preparing for the gala dinner.

Chef Siang said, "Ten years ago, the catering brief was generally: give us good food and feed us till we are full. Today, we must help make the host look good as well.” Dragon’s Pearl, the chef’s adaption of frozen citrus foam, thrilled guests as they expelled vapours through their nostrils on consuming the mythical pearl - just like mythical dragons. Instead of live cooking or carving stations, LAVISH had a standing degustation menu of intricately created tasting portions inspired by sushi, served on a conveyor belt at a 3m x 3m live station. Dishes included the Reversed Chawanmushi, consisting of cold chawanmushi, scallop tartar, wasabi yuzu, and spring onion foam, as well as Earth, a sous vide egg, wild mushroom ragout, truffle crumble, and porcini foam.

Source: LAVISH. The LAVISH Culinary Theatre featured small bites on a conveyor belt.

Source: LAVISH. The LAVISH Culinary Theatre featured small bites on a conveyor belt.

Chef Siang also showcased some of the dishes that had won awards at international culinary competitions. The Taste of Chef's Award Winning Culinary Journey menu included lobster fritters, mentaiko aioli and seaweed dust, which won an award at the Culinary World Cup 2014; pan seared king crab in brick pastry, lemon puree, a winner at FHA 2012, and braised beef cheek, char leek, bush tomato, smoked onion & potato foam, which made waves at the Culinary World Cup 2010. 

Source: LAVISH. Canapes.

Source: LAVISH. Hainanese chicken rice, LAVISH style. This dish showcased local favourites in the earlier part of the dinner. 

Source: LAVISH. Charcoal Cones containing marinated Thai beef and coconut espuma (a culinary foam). LAVISH had in the past used spicy shredded duck as an alternative for those who do not take beef.

Source: LAVISH. A croquembouche adds interest as a centrepiece.

Source: LAVISH. Edible mahjong tiles.

Source: LAVISH. The exquisite dessert selection.

Sim observed, “We are taking the road less travelled by providing the overall dining experience. Our planning would take into consideration the décor to ambient lighting, the wow factor as well as minding cultural etiquette. Gone are the days when special diet means vegetarian or meat-free. Now, we have gluten-free, no shellfish, no flour, no mushrooms, no pepper…Jain and kosher are no longer the only special cultural dietary requirements.”

Source: LAVISH. From left: Teo and Sim.

"It’s my own level of wow. My team is very passionate about what we do. We try to surpass ourselves because to us, each event is a special event,” Chef Siang added.

Interested?

View LAVISH's curated menus

Maziga opens at Clarke Quay, Singapore

Source: Clarke Quay website.

The new Maziga, at Clarke Quay, is an attempt by the team behind Punjab grill in Singapore to redefine the way Indian food is viewed.

Traditionally, Indian food has been identified by rich and spicy curries and succulent tandoori kebabs, the company says. With a new generation of chefs experimenting with traditional dishes using new cooking techniques and tools, and a new generation which likes to eat healthy and party hard, things have changed. 

"We present traditional Indian favourites with new twists and in all new settings. The traditional kebabs of the Indian nawabs take an all new flavour when served in burger buns. Our mushroom cappuccino shorba takes Indian soups to an all new level.  Or try our traditional bhatti murgh tikkas served in Mexican style quesadillas. Whatever you try, be prepared for flavors and presentations you have not seen before," says the company in a statement.

Housed in the revamped The Cannery (Block C) in Clarke Quay, Maziga's ground floor houses Maziga Café while the upper level is Maziga Club, where disc jockeys spin the latest in Bollywood
and bhangra music.

Interested?

Maziga Café and Club is at 3C River Valley Road, The Cannery @ Clarke Quay #01-10 and 02-03. Singapore 179022. Make reservations at the cafe at +65 6253 7307 or at the club at +65 6253 5209.

PastaMania Singapore introduces limited edition SG50 fusion menu

Mum’s Salted Egg Soft-Shell Crab at
12 o'clock, Prawn Sambal-Pura at 2
o'clock, Shiok & Spicy Chilli Crab at 7
o'clock and Hei Bi Hiam Barramundi at
10 o'clock.

PastaMania fans in Singapore can now enjoy their fusion pasta from now till August. The SG50 Menu consists of pasta with a local touch, featuring the winners of the annual internal Chef Mania competition in celebration of Singapore's 50th anniversary.

Hana Lee, Director of Domestic Retail Business, PastaMania said, "PastaMania has always prided itself on providing the whole experience of wholesomeness, range of dishes, ingredients used and in-store ambience and we wanted to combine this with the unique celebration of the nation’s birthday. It’s our very own ‘Truly Singapore’ concept.”

There are four ‘Singapore meets Italy’ fusion pastas, three appetisers, two desserts and three infused drinks to try. The mains are all seafood based:

Shiok & Spicy Chilli Crab
Chilli crab is a 'must try' for tourists to Singapore. Chilli crab sauce flavours this al dente pasta dish, which is topped off with breaded crab claws. The dish is the brainchild of Chan Kar Jung, Outlet Chef. Chan has been with PastaMania for eight years. It is his first time creating a winning dish at Chef Mania.

Mum's Salted Egg Soft-Shell Crab.

Mum’s Salted Egg Soft-Shell Crab 
Salted egg sauce has always gone well with soft-shell crab. A zi-char (Editor's note: local stir-fry) favourite, expect thick, fragrant salted egg sauce tossed with spaghetti and fried soft-shell crab. Wong Seng Kit, Assistant Outlet Chef, has been with PastaMania since 2011. It is also his first time creating a winning dish.

Hei Bi Hiam Barramundi
This textured fish dish stars Barramundi from PastaMania's own fish farm for absolute freshness, paired with fried spicy dried shrimp. The tiny shrimp are called 'hei bi hiam' (虾米) in Chinese. Lim Yong Siong Calvin, Outlet Chef, has been working at PastaMania for eight years. While he has prior F&B experience, this is his first Italian restaurant.

Prawn Sambal-Pura
This dish is all about crunchy deep fried silver fish, also known as ikan bilis, large prawns and a sambal sauce that packs a punch. Ng Sook Enn (Ann), Senior Cook, has been with PastaMania for four years. This is her first time participating in Chef Mania.

Nenek's Secret Rojak.

Appetisers include Prawn Salad Stuffed Tau Pok, which are deep-fried chewy tofu pockets, Chop Chop Chicken Salad which includes pineapple rojak, a local salad, as well as Nenek’s Secret Rojak - a mouthwatering mix of rojak and vegetable pickles called achar.

Goreng Pisang Gelato.

To round off the meal, sample two gelato concoctions: Goreng Pisang Gelato, inspired by the local deep fried battered bananas. or Sago Manis Gelato, a spin on a soupy coconut milk dessert with sago pearls. PastaMania offers a refreshing combination of sago, brown sugar syrup and gelato for Sago Manis Gelato,while Goreng Pisang Gelato features crunchy banana cornflake balls oozing chocolate topped off with gelato.

The Milo Dinosaur, with
marshmallow 'teeth'.

To drink, there are three Freezers: Apple Lychee, Milo Dinosaur, a twist on a local chocolate-flavoured powdered beverage with more powder sprinkled on top, and Limau (lime) Mint, a mocktail take on a Mojito, with basil and mint.

Prices start from S$6.50 for appetisers, desserts or drinks, go up to S$16.90 (ala carte) for each pasta, and while a four-course meal will cost S$29.90.

Established in 1998, PastaMania is a 54-unit halal-certified chain of corporate and franchisee-owned restaurants; based in Singapore with presence in Malaysia, China, Brunei, Kuwait, UAE and Egypt. The brand seeks to bring great tasting Italian cuisine to the world at everyday prices.

Committed to offering high-quality dishes, only the “in-house PastaMania” brand of whole-peeled Roma tomatoes from Italy are used, and all pastas and pizzas are made from scratch at each outlet. The chain also provides delivery and catering services.

Interested?

Look for your nearest PastaMania outlet
Check out the local food terms at this Singlish Dictionary

*All pictures from PastaMania.