Sweet Surrender (NEW DINNER), 1 June 2019

Sweet surrender, where we explore the natural sweetness of food beyond the obvious sources like sugar, honey, and fruit. The dishes created accentuate the natural umami sweetness from seafood, caramelised meats, and vegetables.

From the caramelised sugars in slow roasted sweet, sweet tender beef to the sweet brininess of crab, scallops, and fish.

Join us for Sweet Surrender, 1 June 2019Email ownselfmakechef@gmail.com to chope your seats NOW

99 per pax

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Sweet Smoking Potatoes

Sweet roasted vegetables grilled over charcoal binchotan with miso and honeysweet potatoes, celtuce, dutch carrots, chestnuts, mushrooms, sweet corn with garlic confit, olive oil

Beef and Dates

Beef carpaccio with grated dates, date syrup, fish sauce, and sesame oil 

Sweet Pork

Minced pork with chopped sweet water chestnuts with sweet caramelised onions, drizzled with aged balsamico

Sweet Seafood (Pork ribs, crab, fish and porridge) 

Rice porridge made with broth made from young coconut water, roasted pork ribs prawn, fish and crab. Crystalised ginger, grilled sweet corn kernels, prawn, crab, pork confit

Scallops and Kinako

Pan seared sweet hokkaido scallops in brown butter, dusted with sweet kinako powder (roasted soy bean flour) 

Lamb with Kicap Manis

Lamb satay marinated with asian aromatics, cinnamon and pandan, cooked over a charcoal grill, drizzled with kicap manis 

DESSERTS

1. Jaggery sugar cake drizzled with gula melaka butterscotch, gula melaka ice cream

2. Sweet potato pie with coconut ice cream, honey comb

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