WOMAG: A Meal with a Mission: Singapore Food Stories, 21st January 2022
A Meal with a Mission to celebrate Singapore Food Stories.
The Little Red Dot has the ability to make a Big impact in South East Asia and the World.
Organisations like WOMAG, a Singapore based volunteer run organisation, that has been in the forefront of getting farmers, producers the much needed limelight, tell their stories, so that diners/consumers understand and appreciate the value of food grown in the region.
I was very honoured to be a part of this meal-mission. A cook-along session where your 3 course meal-kit will be delivered so you can enjoy a Farm-to-Fork meal from the comfort and safety of your home.
🥟Starters (Green Monday)
Omni Truffle Gyoza
Served with a fragrant chilli oil and Soy Sauce-Black Vinegar
🍽️Main Course (with produce from Ah Hua Kelong / Angie’s Tempeh / The Green Circle Eco Farm/ Seng Choon /Food Forest Farm / The Little Rice Company)
Cherry Tomato Sambal
Seabass OR Chickpea Tempeh
Lemon balm-Ulam Raja-Turmeric Rice
Winter Melon in a Coconut-Yogurt Broth
Beetroot Pickled Egg
🍨Dessert (The Happy Bounty and Aalt Chocolate
The Happy Bounty Strawberry coconut yoghurt parfait with Cinnamon Spiced Granola
65% Dominican Republic single origin dark chocolate.
Plant-Forward menu to showcase Singapore-grown produce at V-Dining on 14th and 15th May 2021
3 Chefs inspired from the local flora, fauna, create plant-based and meatless dishes in a 6 course meal paired with cocktails from Native. Come experience the Local and the New with us!
You can expect 3 distinct styles of dishes set into a contemporary dining experience at V-Dining, Singapore.
V-Dining is a 24 seater restaurant set in the Scotts Square, is helmed by Chef JP Fiechtner who believes in discovering exciting produce and presents it in a meticulously crafted dish. Classically trained, Chef JP’s style of cooking is engaging, edgy, refined designed to surprise and comfort the diner. Co-founder of Lume, Melbourne, he also owned Thirteen Duxton Hill, Singapore where he was creating a daily menu completely based on what he bought from the market every day.
V-ZUG is a family owned luxury Swiss home appliance brand with over a century of history. Their efforts to implement measures to be fully independent from fossil fuel in the production cycle in
2020 is a testament to V-ZUG’s allegiance to the environment. Their investment in V-Dining and Chef Ryan Clift as their brand ambassador, creative director is further testimony to their commitment
to be the top-of-the-line.
Chef-Owner Ryan Clift, of Tippling Club, Singapore, known for modern gastronomy that is meant to be fun, playful and fresh. Recognised for his innovative, ultra-progressive take on cuisines, his culinary style centers around creating a dining experience with a sense of excitement and a touch of theatre. Pushing the extremes of ingredients and textures to create an ever-evolving dining experience he has been a front runner in embracing the new. He is known for his forward thinking and setting up restaurant concepts in Singapore that celebrate local produce.
Sowmiya is a MasterChef Singapore finalist is a self-taught cook, storyteller and founder of Kechil Kitchen, a Singapore enterprise focussed on making meat-less and plant-based options interesting with story telling. With a mission to champion biodiversity, sustainability, work with Singapore locally grown produce and the farmers, she loves to play with flavour, texture combinations and uses spices to give dishes a depth of character. Her approach is to be out-of-box, discover new ingredients, pair them with the traditional and plate to serve an experience.
Hope to see you at this one of a kind dining experience, that celebrates intent for a #betterworld, a #30by30 #fromSGtoSG menu that is envisaged to celebrate the plant kingdom.
To Book, call +65 69504868. There is limited seating available.
6 Course Meal with Cocktails from Native
Dates: 14th and 15th May, 2021
Time: 7:30 pm - 9:30 pm
Venue: 6 Scotts Road, #03-13, Scotts Square, Singapore 228209
Launch of a NEW Menu for Fennel by Komala Vilas, River Valley Road, Singapore on 6th and 7th April, 2021
The menu is called #PalaKaaram, (பலகாரம்) Pala means different & Karam or Garam means variety of dishes. Developed with the idea of offering the new using the familiar, infused with a higher quotient of vegetables, colour and fun, Fennel by Komala Vilas is poised to excite your palates.
The main dishes are called "#TiffinItems" meaning a light meal, designed to be small portions so that you can taste many dishes and enjoy the many flavour combinations of South of India. Dishes are focused on the Indian Sourdough, the Idli and Dosa batters, the Malabar Parotta or Singapore Parata in its "Kuttu" format paired with Plant-based meat for those who love their meat in Indian curries. And, the formidable "BeeHoon" even though technically different from the Indian "sevai", features through the menu in natural colours of beetroot, turmeric and coriander.
"#Touchings", a Tamil slang derived from the colloquial use of the word "Touvatarku" (தொடுவதற்கு), literally means side dishes or snacks to be eaten with mains and or a drink. Presented Tapas style for Fennel as warm salads that are roasted to give a char so that you can nibble away in a healthy format.
“#Inippus" meaning "sweet" in Tamil, and the popular sweets handcrafted by "Sweet MasterChefs" of Komala Vilas have been paired with flavours that make it a Singapore way to end your meal.
Come taste their NEW PalaKaaramMenu of TiffinItems Touchings & Inniups!
13 dishes, limited seats, two nights only! Bookings for table of 4 @S$70 per pax.
Dates: 6th and 7th April, 2021
Time: 7:30 pm to 9:30 pm
Venue: 413 River Valley Road, Singapore, 248311
To Book a table: Call +65 90926235, Email email@example.com
#FennelbyKomalaVilas #KomalaVilas #resturantpopup #southindiancuisines #kechilkitchen #sowmiyavenkatesansg #masterchefsg #whatsdoneisplated #lifeaftermasterchefsg #followyourpassion #cometastemystory #biodiversefood #sustainability #chefsarechangemakers #Plantbased #Meatless #TindleChicken #chickenmadefromplants #Fablemeat #Fablefood #OKKSingapore #Growthwellfoods
A 5-Course "Farmer to Table" dining with the founder of SaveAGram on a #plantbased #meatless, curated menu on 21st and 26th February, 2021.
Saveagram is a social enterprise that believes in fair trade and was formed to support the farmers who toil in remote Indian villages and produce food using indigenous, traditional farming methods followed by their ancestors. Saveagram sources exceptional organic produce, from these small farmers and sells these products online in Singapore. Here is where you can buy their produce online: https://www.saveagram.org/shop
Poster & Menu: Illustrated, painted by @illustr8_by_sujitha
Come join the table for some interesting conversations, a 5 course menu inspired by the cuisines of Uttarakhand, Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh to taste the quality of this produce. The meal does not cater to food allergies and includes a non-alcoholic drink.
5 Course Meal
Dates: 21st and 26th February, 2021
Time: 6:30 pm - 8:30 pm
The dining is an experience of a food journey that celebrates the produce from SaveAGram, an homage to the blood, toil, tears and sweat the farmers in India. This hand harvested produce is so good that you have to eat to believe it!
As show of support all things done old school and preserve skills with our hands, our poster and menu for the dining session is illustrated and painted by @illustr8_by_sujitha
The edible flowers and micro greens used across the 5 course are all grown in a Singapore farm, Pocket Greens by @engtingting who is an authority in the field!
Click the menu to read all about the pop-up, menu and the food story
For those who missed out, fret not, as we have been overwhelmed by your support and response for this experience and therefore, we will continue to repeat it in the months to come. So keep a close watch on my stories on @kechil.kitchenand @sowmiya.venkatesan.sg !
Thank you, I would love to see you in one of the dining sessions!
A 3-Course Chef's Perspective to Heritage Ingredients & Plantbased Menus for The Culinary Institute of America, Singapore with RedDot BrewHouse, Dempsey
The Culinary Institute of America's https://www.ciachef.edu/cia-singapore course objectives for Global Cuisines and Cultures includes a Local Immersion Programme (LIP) that is a study of global cuisines and culture to allow their students to develop a greater understanding through experimental learning of the connection between gastronomy, culture, society, local and global food systems in Singapore.
For the culinary students, we presented a 3-course modern Indian tasting menu to story-tell the Cuisines in India. While barely traversing the food and the Cusines of India, there was a concerted effort to showcase diverse, sustainable and heritage ingredients in a plant-based menu paired with RedDot brews.
Amuse Bouche: Poha paired with Pineapple Seltzer
Starter: Zucchini-Carrot Bajiya, Green Plantain Bread Pakoda, Cabbage Vadai, Coconut Hummus paired with Roselle Yuzu Saison
Main: Karana ”Whole-plant Pork” Chop with Indian Bottle Masala, Elephant Foot Yam Sorpotel, Bamboo-Green Plantain Moilee, Sannas paired with Lime Wheat & English Ale
Dessert: Dark Chocolate Mysore Pak, Sweet Potato Halva Mooncake, Fennel-Rose Muzaffar Cake paired with Chrysanthemum Rum Larger
The graphic designed backgrounds of the menu dishes are tile patterns of Portuguese, Mughlai and Indian origin to reflect the dishes in the menu. A creative brainwave from Charu Shah, a Singapore food photographer to showcase-support my story-telling of the influences of these cusines into the dishes from India. Below are closer pictures of the dishes served.
5 States: A three-course dinner to celebrate the diversity in cuisines across the five southern Indian states on 5th December at Flying Monkey
A vegetarian food story that celebrates the diversity in the cuisines from Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana. Narrated in Singapore only at Flying Monkey at 7:00 pm on 5th December 2019.
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. Do remember to mention your preference while booking your seats!
5 States across a 3-course menu. A starter, mains, and dessert form each state. All 15 dishes served tapas-style.
#IAmPlentyLocal: 5 Course Vegan Dinner Menu in honour of the Singapore Bicentennial on 27th & 28th August at Plentyfull, Singapore
#CarnaticJazzFusionMenu: Food pairing with Ragavan Manian's Music on June 8th, 2019 at Podi and Poriyal, presented by Arpanam Pte Ltd.
"Three Preludes" Menu
Fried Vazhakkaay | Mashed Cauliflower | Pineapple Thengapal Rasam
Thodi & Soul
Kadamba Jackfruit Sambar Jambalaya | Vazhathanda Pachadi | Vendakkai Varuval
Suzhiyan | Banana Foster | Akkaaravarasal IceCream | Blue Pea Cream
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
*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.
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
Amuse Bouche: Menu Vadai
1st Course: Karuveppilai Poori
2nd Course: Saapad
3rd Course: Thayir Sadam
4th Course: Paruppu Poli & Sago Payasam