Cover The main course, “Rendang” Pilaf
The main course, “Rendang” Pilaf
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With the evening’s theme celebrating ‘Green by Design’, Tatler Homes worked with Mandarin Oriental, Singapore’s banquet chef to curate a menu showcasing alternative meats and responsibly crafted tipples
“Green by Design” was the theme of this year’s Tatler Homes Design Awards, held on June 7 at the atrium suite of the Mandarin Oriental, Singapore. The evening was a celebration of purposeful and responsibly crafted designs, as well as the visionary people behind them who make a collective effort towards building a more sustainable future. With this in mind, Tatler Homes made a bold move of serving sustainable drinks and a plant-based menu prepared by banquet chef Jeffrey Tan and executive pastry chef Kent Ng that evening.
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Above Mandarin Oriental, Singapore executive banquet chef, Jeffrey Tan
Above Mandarin Oriental, Singapore executive pastry chef Kent Ng
Mandarin Oriental, Singapore executive banquet chef, Jeffrey Tan
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Above Makizushi canape comprises blue pea flower rice, OnlyEg “tamago”, cucumber, carrot, beetroot pickles, black sesame
Above Juicy jackfruit Karana Gyoza with ginger two ways, dry shredded chillies, Chinese-aged vinegar and goma shoyu vinaigrette
Makizushi canape comprises blue pea flower rice, OnlyEg “tamago”, cucumber, carrot, beetroot pickles, black sesame
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As the much-anticipated evening unfolded, the foyer buzzed with excitement as the guests, adorned in their finest green-inspired—both literally and figuratively—outfits, mingled.
The air was charged with anticipation they engaged in lively conversations and toasted to glasses of refreshing Champagne Gremillet from Limwood crafted by a champagne house known for its sustainable farming practices, as well as clean and crisp lager and IPA from Crust, a homegrown company which makes its craft beer from surplus bread and ingredients. Both of these tipples not only echoed the ethos of the evening, but paired deliciously with the assortment of canapés that served as a delicious prelude to the three-course dinner menu and lavish dessert buffet.
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Above Champagne Gremillet
Above Lager from homegrown craft beer company Crust
Champagne Gremillet
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The culinary feast finally started when guests settled into their seats at the atrium suite, and were served the first course of the night: fruits & “egg” lapis, made with compressed watermelon and layered with Float Foods’ OnlyEg, crafted entirely from plants. The combination delicately balanced the sweet and salty flavours, which were further enhanced by the avocado mousseline and leche de tigre.
Above The first appetiser: Fruits & "Egg" Lapis
Above The first appetiser: Fruits & "Egg" Lapis
The first appetiser: Fruits & "Egg" Lapis
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Adding a Mexican twist to the menu, Tan surprised guests with the second course of chilli con “carne”, which looked and tasted just like the traditional dish. Guests eagerly scooped it up in the bowl, revealing the usual ingredients of kidney beans, petit pois, and potato mousse that made it so decadently rich. However, the chef updated his version with Karana jackfruit meat, and instead of the usual corn chips, the chilli con carne was served with a crispy Float Foods “egg” crêpe.
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Above The second appetiser, Chilli Con "Carne"
Above Kidney bean, petits pois, nutmeg, soy béchamel, potato mousse, Karana’s jackfruit meat topped with Green Rebel mozzarella cheese,
and crispy Float Foods ‘egg’ crêpe
The second appetiser, Chilli Con "Carne"
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Above The main course, “Rendang” Pilaf
Above Rendang platter featuring Green Rebel’s beefless rendang and Tindle’s ‘chicken’
tenders with Mandarin Oriental’s coconut, raisin and green peas pilaf, vegetable achar and sambar green bean
The main course, “Rendang” Pilaf
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The last course, a delectable rendition of the Indonesian rendang was also reimagined with Green Rebel's tender, slow-cooked meatless rendang infused with rich, aromatic spices. Served atop a bed of fragrant basmati rice pilaf, the night’s most popular dish was garnished with raisin and green peas and Tindle chicken tenders, adding layers of texture and flavour.
Above The Cacao Pods feature Prefer's bean-free coffee
Above The desserts, Raspberry Pistachio Cake and Prefer-infused Tiramisu
The Cacao Pods feature Prefer's bean-free coffee
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Above Plant-based Green Rebel cheddar and truffle cheeses paired with a selection of crackers and fresh berries
Plant-based Green Rebel cheddar and truffle cheeses paired with a selection of crackers and fresh berries
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To end off the Tatler Homes Design awards on a sweet note, guests were treated to an exquisite dessert buffet where a variety of sweet delights awaited at the foyer—from the tiramisu with layers of mascarpone cream, ladyfingers and Prefer bean–free coffee powder, to the assortment of Kind Kones vegan ice cream flavours and Green Rebel’s vegan truffle and cheddar cheeses.
Also read: How Green Rebel’s Helga Angelina Tjahjadi turned a pandemic crisis into a business
Above Vegan ice cream from Kind Kones in four flavours: Almond Brittle Fudge, Peanut Butter & Jelly, Passionfruit Sorbet, and Watermelon Strawberry Mint
Above Tatler Singapore managing director Stephanie Tay, Kind Kones founder Ishpal Bajaj and staff Jay Manuel, and emcee Tyler Wisler
Vegan ice cream from Kind Kones in four flavours: Almond Brittle Fudge, Peanut Butter & Jelly, Passionfruit Sorbet, and Watermelon Strawberry Mint
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The incorporation of plant-based dishes and sustainable drinks into the Tatler Homes Design Awards ceremony left many guests surprised, marking a perfect end to the evening which celebrated the “Green by Design” theme.
Credits
Images: Max Chan and Adrian Lee
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.
