‘A Taste of Singapore’ with Executive Chef, Louis Tay
Singapore is a melting pot of various races and cultures and it has one of the most vibrant dining scenes in the world. Its cuisine is unique, marrying different ingredients and spices used in Chinese, Malay, Indian and Peranakan cooking. In conjunction with Singapore Food Festival (13 to 29 July 2018), Swissôtel Merchant Court, Singapore’s Executive Chef and Winner of World Gourmet Summit 2018 Halton Group Executive Chef of the Year, Louis Tay will be showcasing Ellenborough Market Café’s signature Nyonya Laksa (S$12++) and Hokkien Prawn Noodle Soup (S$12++) at ‘A Taste of Asia’ speciality pop-up stall at Ellenborough Market Café Terrace from 6.30pm to 9.30pm.
There are many types of Laksa, ranging from the Penang Laksa prepared in a tangy, fish broth to the Sarawak Laksa which has a curry-like flavour enhanced with fresh mint leaves and lime juice. But none is more famous than the home-grown Nyonya Laksa inspired by the Peranakans in Singapore residing in the east of Singapore (predominantly the Katong and Joo Chiat neighbourhoods). This flavourful dish consists of thick, rice vermicelli meticulously cooked in rich coconut gravy prepared with lemongrass, chillies, shallots, galangal, turmeric, spices, dried shrimp and coconut milk. and topped with generous servings of prawns, fish cake and tofu puffs.
Another popular favourite which Chef Louis will be dishing out is the Hokkien Prawn Noodle Soup, a tasty dish comprising thick yellow noodles in a mouth-watering broth prepared with pork bones and prawn broth. This delicious dish was originally brought to Singapore by immigrants from the Fujian province in China in the 1880s. The broth is prepared by frying the pork ribs and pork bones till they are perfectly brown and the cooked meat is set aside while the fat is left in the pork to fry a mixture of ground garlic and shallots till they are fragrant. After that, the pork bones are placed back into the pot and simmered for about three hours in water with white or black peppercorns and star anise. Prawn heads, shells and tails are stir-fried and flavoured with caramelised rock sugar and added to the broth, simmering for another hour. The yellow noodles are then blanched, and the broth is added. As the finishing touch, the dish is garnished with prawns, sliced pork, bean sprouts, kangkong and fried shallots.
Ellenborough Market Café’s speciality pop-up stall is available from 13 to 29 July 2018 from 6.30pm to 9.30pm at Ellenborough Market Café Terrace.
For enquiries, please call us at 6239 1847/ 1848 or email email@example.com