docsingapore culinarians - Faber Peak Singapore
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singapore culinarians - Faber Peak Singapore
Held in conjunction with SINGAPORE CULINARIANS Presented by The Jewel Box at Mount Faber 28 June to 7 July 2013 A’la Carte Menu Cold Appetizer Cuisine of Chef Derrick Ang, Mount Faber Leisure Group Carpaccio of Hokkaido Scallop Lemongrass Soya Glaze, Crispy Conpoy and Fish Skin Salad $16 Cuisine of Chef Tony Khoo, Singapore Chefs Association Slow Cooked Salmon Loin Spicy Salmon Floss, Citrus Espuma, Pickled Cucumber $14 Cuisine of Chef Pung Lu Tin, Gim Tim Restaurant Group Chilled Mini Abalone Tribute of Vegetables, Chinese Rose Wine Sauce $15 Hot Appetizer Cuisine of Chef Derrick Ang, Mount Faber Leisure Group Frog Legs served 2 Ways Baked Kung Bao Frog Legs in Pastry Crispy Ginger Frog Legs with Spicy Mango Salsa $16 Cuisine of Chef Tony Khoo, Singapore Chefs Association Cod Fillet a’la Sous Vide, Laksa Nage, Green Peas, Coconut Emulsion $16 Cuisine of Chef Pung Lu Tin, Gim Tim Restaurant Group Herbal Chicken Ballontine Hot & Sour Sauce, Crispy Yam Strips $12 Subject to 10% service charge and prevailing government taxes Menu is subject to change without prior notification Held in conjunction with SINGAPORE CULINARIANS Presented by The Jewel Box at Mount Faber 28 June to 7 July 2013 A’la Carte Menu Soup Cuisine of Chef Derrick Ang, Mount Faber Leisure Group Herbal Roasted Duck Consommé, Chestnut Dumpling, Sea Cucumber, Flower Mushrooms $12 Cuisine of Chef Tony Khoo, Singapore Chefs Association Bak Kut Teh Spiced Pigeon Broth with Puff Pastry $12 Cuisine of Chef Pung Lu Tin, Gim Tim Restaurant Group Braised Assorted Dried Seafood with Crab Meat in Rich Chicken Broth $12 Main Course Cuisine of Chef Derrick Ang, Mount Faber Leisure Group Steamed Red Garoupa Roulade with Ham Japanese Somen, Crispy Leeks, XO Broth $29 Grilled Char Siew Lamb Rack Local Baby Vegetables, Glutinous Rice, Sesame Hoisin Sauce $35 Braised Five Spiced US Short Ribs Soya Mirin Beef Tendon Tart, Pumpkin Mash $28 Subject to 10% service charge and prevailing government taxes Menu is subject to change without prior notification Held in conjunction with SINGAPORE CULINARIANS Presented by The Jewel Box at Mount Faber 28 June to 7 July 2013 A’la Carte Menu Main Course Cuisine of Chef Tony Khoo, Singapore Chefs Association Spiced Duck Breast and Foie Gras in Crispy Fleur De Brick Ginger Sweet Potato Puree, Pineapple Compote, Tamarind Jus $32 Kurobuta Pork Baked in Salt Crust and Lotus Leaves $26 Cuisine of Chef Pung Lu Tin, Gim Tim Restaurant Group Steamed Salmon and Cod Roulade with Cordia Tree Seeds and Garlic Chinese Leeks, Crispy Shredded Ginger $28 Stewed Beef Short Ribs with “Chu Hou” Bean Paste Sauce, French Beans $28 Traditional Braised Dong Po Pork Belly, Deep-fried Bun $22 Dessert Moelleux Au Durian Tiede, Green Tea Ice Cream $10 Jackfruit Rice Pudding with Sable Biscuit Pistachio Cream, Cucumber Sorbet $12 Crispy Chempedak Basil Custard Roll Karambar Crème Anglaise, Pear Raisin Compote $12 Subject to 10% service charge and prevailing government taxes Menu is subject to change without prior notification
