Epicurean Singapore is a 10 day food festival at Makati Shangri-la’s Circles Event Cafe. It will be happening from Aug. 1 to 10, 2013 featuring guest chefs from Traders Hotel Singapore. I got a little sneak peek of sorts to what they would be serving for the duration of the festival. The menu reads like a checklist of must eats in Singapore, transported here for easy consumption.
Sous Chef Tan Kheng Boon and Assistant Sous Chef Ricky Young Soon Khiong from Traders Hotel Singapore will be preparing the dishes. Chef Tan Keng Boon will also host a cooking demo class on August 7, 2013 prices at P2,000 nett. This is already inclusive of a buffet lunch at Circles Event Cafe.
We started the meal with an appetizer duo of my favorite Popiah and Fruit Rojak. The popiah is a Singaporean rendition of the Chinese lumpia, sharing a lot of the same ingredients. The fruit rojak is a made up of cut fruits mixed with shrimp paste, chili, lime, water and sugar.
Laksa is a dish I very rarely eat since the few times I’ve encountered it, were always too spicy. Chef Tan must have gotten a memo and lessened the spiciness way down. I actually finished the soup challenged bowl including all the toppings.
I could not get enough of the Satay with Peanut Sauce. The sauce was a chunky and textured version that screams home made. Coat the sticks in sauce and bite away.
There were other dishes served like the Fish Head Curry and Tempe Goreng. Just a bit of warning, the tempe goreng is very very spicy. It is a dish made of soybeans and is used as meat substitutes for vegetarians.
Singapore Chicken Rice, a dish synonymous with Singaporean cuisine. The poached chicken is done Traders Hotel style and served with interestingly shaped rice balls.
Char Kway Teow, one of my must eats in Singapore. I think I eat this almost everyday whenever I visit the Lion City. Not as oily as hawker renditions.
The headliner of the meal was the Singaporean Chili Crab, served with fried mantou (buns). Saucy and rich but needing a bit more spicy punch. This would have been good had I not tried the ones from Roland Restaurant in Singapore.
For dessert, we had a trio of Pulut Hitam, Pisang (fried banans fritter)and Coconut Ice Cream. The pulut hilam is made with black glutinous rice, coconut milk and palm sugar. I added the coconut ice cream into the pulut hitam making much creamier.
Epicurean Singapore will be held from August 1 to 10, 2013 for both lunch and dinner at Circles Event Cafe. The lunch buffet is priced at Php1,460+++ from Monday to Saturday and Php1,750+++ on Sunday, dinner buffet is priced at Php1,735+++ from Sunday to Thursday and Php1,950+++ from Friday to Saturday
A group of at least 4 diners from August 1 to 10 will receive a raffle ticket for a chance to win roundtrip tickets to Singapore via Cebu Pacific with accommodations at Traders Hotel Singapore or Shangri-La Singapore.
Epicurean Singapore at Circles Event CafeMakati Shangri-La Lobby Level Ayala Avenue corner Makati Avenue
Makati City 1200, Philippines Telephone no.: 813-8888