Cover Yen Yakiniku and Chef Kang's Noodle House's three-course menu (Image: Michelin Guide Singapore)
Yen Yakiniku and Chef Kang's Noodle House's three-course menu (Image: Michelin Guide Singapore)
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From now until March 31, this one-off curated meal delivery series is a celebration of local dining offerings from hawker stalls and fine dining restaurants in Singapore
Singapore is a food lover’s paradise thanks to its vibrant dining scene that consists of an array of food options—from hawker food to fine-dining restaurants. From now until March 31, these two different worlds will collide thanks to the Michelin Guide Singapore’s Kitchen Takeover dining series, which is also part of the Singapore Tourism Board’s SingapoRediscovers campaign.
“The Michelin Guide has always been focused on driving unforgettable experiences for all,” explains Nicolas Achard, the managing director of Michelin Food & Beverage Asia. And these three-course menus are a delicious showcase of collaborative dishes crafted by Michelin Plate or Bib Gourmand restaurants and street food establishments.
The event kicked off with Thevar x Keng Eng Kee, as well as Yen Yakiniku x Chef Kang’s Noodle House, which was well received by diners who raved about Yen Yakiniku’s impossibly tender A5 Omi Wagyu doused in homemade barbecue sauce as well as Chef Kang’s Wagyu fat wanton noodles, comprising springy egg noodles accompanied by meaty dumplings.
(Related: Chef Han Li Guang of Labyrinth on Why Singaporean Cuisine is Worth a Michelin Star)
Above BBQ unagi and Irish corned beef porridge
Above Silver Hill Farm duck takoyaki
BBQ unagi and Irish corned beef porridge
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PLEASE THE PALATE
Up next is a team-up between Cure (Michelin Plate 2019) and Man Man (Bib Gourmand 2019) that takes place from February 22 to 23. Chefs Andrew Walsh and Teppei Yamashita have created a delectable menu centred on provenance, as you’ll taste in dishes such as Silver Hill Farm duck takoyaki and BBQ unagi and Irish corned beef porridge.
The former uses high-quality poultry from Ireland that’s known for its tender and succulent meat, and this is prepared takoyaki style and served with unagi glace and katsuobushi for added umami. The latter is a porridge that’s equally comforting and tasty, especially with the addition of toasted unagi bones, aged Irish beef and Cashel blue cheese.
(Related: Chef Andrew Walsh Opens Catfish, an Asian Fusion Restaurant and Bar Grill in Singapore)
Above Akira Back and Song Fa Bak Kut Teh's three-course menu highlights the ingredient pork
Akira Back and Song Fa Bak Kut Teh's three-course menu highlights the ingredient pork
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To close the special collaboration series, Akira Back (Michelin Plate 2019) and Song Fa Bak Kut Teh (Bib Gourmand 2019) have created an enticing menu that highlights the pork ingredient. Available on March 1 and 2 are the likes of kurobuta bossam and bak kut teh hotteok.
The kurobuta bossam is a popular Korean pork wrap dish that’s elevated with condiments made with typical bak kut teh ingredients, as well as apple fennel kimchi and XO sauce. To finish is a genius reimagination of the quintessential Korean pancake, which is more savoury than sweet due to the filling of premium pork ribs and handmade pepper dipping sauce.
The Michelin Guide Kitchen Takeover series is available for delivery on the GrabFood app for a flat island-wide fee of $10. Advanced reservations are required.
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Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
