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A 3-Course Chef's Perspective to Heritage Ingredients & Plantbased Menus for The Culinary Institute of America, Singapore with RedDot BrewHouse, Dempsey

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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.

Paired Menu 

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

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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. 

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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

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

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Virgin Mojito Muscovado sugar, lemon balm, bergamot mint, lime & soda

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"Rojak" Local flora, burnt miso, nuts & fermented garlic

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Mushroom Pot-Stickers Bok choy, mushroom gyoza & vegetable broth

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“Sayur Lodeh” Neighbour-ing vegetables cooked in spicy coconut broth by Sham’s Mum

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“Dum Briyani” Jackfruit, spiced basmati rice & non-classical condiments

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The Red Dot Local strawberries, coconut jelly, vegan chocolate sponge & vegan meringue

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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
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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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Amuse Bouche: Menu Vadai

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1st Course: Karuveppilai Poori

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2nd Course: Saapad

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3rd Course: Thayir Sadam

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4th Course: Paruppu Poli & Sago Payasam

#Kechil Kitchen.com 
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Mushroom Pot-Stickers Bok choy, mushroom gyoza & vegetable broth

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