Singapore Take out
A Mobile kitchen which travels to 9 cities. Showcasing Progressive Singaporean inspired dishes.
The first stop was London 9-11th June 2011.
Southbank (near Gabriel’s Wharf)

I had the honor to work alongside Peter Gordon (Notting Hill’s Sugar Club, The Providores, Tapa Room in Marylebone, and Kopapa)

Media Lunch
3 dishes each.

First course
YU SHENG

Cured tuna, herbs, carrots

I couldnt sleep the night before and at 4am i had an inspiration to create Laksa mac and cheese.
Blue cheese as part of the 5 cheese i used.
I couldnt help but wake at 7am to try this recipe out! it worked and was super excited serving it during the demo.

Lemongrass infused laksa broth. dumplings. laksa paper

Dessert. Sweet salty popcorn

Photos courtesy of Wen
www.goingwithmygut.com

The calm before the storm

The crowd 5 minutes before opening

A good buzz

A popular item
MICHEL CLUIZEL 72% Kayambe chilli chocolate coral
homemade peanut butter. honey

The team from 2am and Alison price

Reads:
A Lady In London:

http://www.aladyinlondon.com/2011/06/singapore-takeout-london.html

London Expat:

http://www.singaporeaninlondon.com/2011/06/singapore-sg-takeout-london-four-cheese.html

The Pleasure Monger:

http://thepleasuremonger.wordpress.com/2011/06/11/singapore-takeout-and-lady-gaga-stakeout/

http://thepleasuremonger.wordpress.com/2011/06/04/singapore-comes-to-london/

Cinnamon & Truffle:

http://cinnamonandtruffle.blogspot.com/2011/06/singapore-takeout.html

Going with my Gut:

http://www.goingwithmygut.com/going_with_my_gut/

Paris: 30 Jun – 2 Jul 2011
Moscow: 15 – 17 Jul 2011
New York: 16 – 18 Sep 2011
Hong Kong: 10 – 12 Nov 2011
Shanghai: 1 – 3 Dec 2011
Delhi: 13 – 15 Jan 2012
Dubai: 18 – 20 Feb 2012
Sydney: 30 Mar – 1 Apr 2012

2am in Europe. JUNE 2011

a great day out
not far from Noma. a beach great for rose hips.
i start my foraging for flowers and herbs for the lunches and dinner at Singapore takeout london.
Collecting herbs to feed 1500 people for Singapore takeout london

sea cress
Fresh!
slight bitter aftertaste

team collecting rose hips to pickle

cucumber cress
one of my favorite herbs to pick

Pea flowers
delish

BOIRON Cassis marshmallow

Imprint

Set marshmallow on silpat
Allow it to set for 5 mintutes, place PCB transfer sheet on marshmallow
remove after marshmallow sets

Boiron has invited us for some demonstrations in China and our first stop is Shenzhen.
Guangzhou next and shanghai last

Demo in guanzhou

Created a new dessert for Boiron inspired by local products

Yang Mei!
this is an awesome product. Swwet, acidic and great for desserts

Sous vide with Boiron raspberry puree to enhance the colour and added into our cheese dessert

NEW DESSERT
Shades of purple
Yam sponge, red bean Boiron cassis puree, Cassis marshmallow crispy, Yam cassis puree

Yam cassis sponge


Cassis marshamallow crispy as a garnish.

BOIRON Cassis marshamallow recipe
Add 10% of malto dextrine
Dehydrate at 90degrees for 15 minutes
take out of oven
rest for 10 seconds and start to pull and shape it
leave it to cool. Stays crispy for awhile

Strawberries and Hay.
What a beautiful story to the creation of the desssert.
I have always loved stories to dishes. It makes it so special when you explain the thought process to the guests.
Basically the chefs at Noma went out to taste strawberries and they found them on a bed of Hay.
Surrounding it were weeds of Chamomile.
putting all these ingredients together creates a symphony of harmonious flavours.
So fresh, so light, so delicate.

Hay Parfait, Chamomile broth. Wild strawberries and 5 kinds of herbs.
Bronze fennel, marjoram, oregano, chervil, nausturtiums

It has been such an amazing week at 2am with Chef Rosio and it has been an absolute honor hosting her.
One of the best pastry chefs in the world and her dedication to this culinary scene has touched many in Singapore.

I will be blogging in the next few days about the produce that she has used in her desserts.

The 4 course dessert degustation started off with Bitters
An amazing combination of Bitters Ice cream and she has used Gammel Dansk, an aperitif the Danish drink on sundays. That was her inspiration.
She has cleverly paired it with a whey disc and milk crumbs.
The milk and butter she uses in Copenhagen is absolutely different from the milk powder and butter available here.
She carefully garnishes it with 2 sprays of apple vinegar and 4 sprays of gammel dansk.
Dill oil on top (in this case, we used dill here as the Dill oil was on its way from Noma to singapore)

Drizzled with Fresh apple and garden sorrel juice

one of my favorites out of the 4.
So pure. so refreshing. subdued

3rd-7th May 2011
8pm -2am

Reservations:
62919727
cravings@2amdessertbar.com

A continuation of the previous blog post.
This year’s theme was japanese inspired.
Not too heavy but light touches of the inspiration.