Singapore – dining in style 26.9.05
Posted by Lisa Hill on November 15, 2005
Did we check out Singapore’s fabled cuisine? Of course we did!
Our first meal was lunch: crispy fried noodles for Tim, Tandoori chicken for me and champagne cocktails too.
At night, we dined at the Ritz-Carlton and started with a Singapore Sling (as you do). There was an appetiser of watercress soup in a tiny glass, a tiny mousse and bread & dukkah, followed by a seafood platter groaning with prawns, sashimi, smoked salmon, crayfish, mussels, oysters and even yabbies! To follow, snapper en cocotte, made by placing butter and the seasonings in the bowl of a special plate like an inverted bishop’s hat, sealed with puff pastry so that it steamed inside. Dipping the crispy pastry in this buttery sauce was just sublime.
Tim has to learn how to do this at home!