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5 States: A three-course dinner to celebrate the diversity in cuisines  across the five southern Indian states on 5th December at Flying Monkey

You can expect a fun-filled dining experience with a choice of paired cocktails for each course specially created by Flying Monkey’s very own Kannan Pillai. There are options of amazing mocktails from the Flying Monkey menu to choose from as well.   
 
I have created this vegetarian fanfare to tick all the notes in your taste buds. There is a meat-inclusive option available as well, so do remember to mention your preference while booking your seats! 

#IAmPlentyLocal: 5 Course Vegan Dinner Menu in honour of the Singapore Bicentennial on 27th & 28th August at Plentyfull, Singapore

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#CarnaticJazzFusionMenu: Food pairing with Ragavan Manian's Music on June 8th, 2019 at Podi and Poriyal, presented by Arpanam Pte Ltd.

"Three Preludes" Menu

Varnam

Fried Vazhakkaay | Mashed Cauliflower | Pineapple Thengapal Rasam 
Thodi & Soul 
Kadamba Jackfruit Sambar Jambalaya | Vazhathanda Pachadi | Vendakkai Varuval  

 

Mangalam

Suzhiyan | Banana Foster | Akkaaravarasal IceCream | Blue Pea Cream 
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A 3-course dinner curated to Ragavan Manian's Jazz & Carnatic Fusion Music and paired with cocktails/mocktails from Native.
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April 3rd, 2019 at RedDot BrewHouse @ Boat Quay, Singapore

3 -COURSE DINNER MENU

Amuse Bouche: Smoked Butter Masala Momos

Starter: Raw Mango Chutney, Miso Hummus, Madras Curry Mayo with Crudites paired with Monster Green Lager

Mains: Zucchini Carrot Tikka Burger with Mint-Coriander and Date-Tamarind Chutney paired with Lime Wheat Beer 

Dessert: Creamy Coconut Barley with Blueberry Jam. Crispy Poori with Rose Jelly, Raspberry Coconut Yogurt and Meringue paired with Barley Wine
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*Alternative beverage of wine or non-alcoholic drinks can be arranged on special request. Make your dinner reservations at +65 6535 4500

*Photos are for illustration purpose only.

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Reddot crudites with 3 dips and sago cri
Reddot Dessert coconut barley and crispy

December 4th & 11th, 2018 at Flying Monkey @ Bussorah St, Singapore 

4 -COURSE DINNER MENU

Amuse Bouche: Carrot Medu Vade with Butter Milk

1st: Karuveppilai Poori with Potato Masal and Pulikachal

2nd: Saapad - Lemon, Tamarind, Coconut Bee Hoon with Cabbage, Vazhakkai, Mushroom Poriyal & Pushnikai Sambhar 
3rd: Thayir Sadam with Manga Pickle
4th: Paruppu Poli and Sago Payasam
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