Just when you thought it was safe to go back into the water, Ownselfmake Chef has come up with more gastronomic madness.
DON’T DESSERT ME: 4 desserts courses with a matching savoury course, featuring PORK, CHICKEN, BEEF and SEAFOOD.
Kurobuta Bacon Steak
Charcoal grilled ownself cure kurobuta bacon made with kurobuta pork belly and a rotating blend of south east asian spices, brown sugar and salt. Served with house-made kaffir lime leaf mayonnaise
Pandan waffles with house-made kaya and candied kurobuta bacon
A hat tip to our local confectionery creation, the eggy pandan waffle. The ownselfmakechef version is crispy and light as air, made with a yeasted waffle batter and scented with ownselfmake pandan essence from fresh pandan leaves. Paired with ownselfmake gula melaka egg yolk only kaya, candied kurobuta bacon and a wedge of french butter
Fried chicken with soy caramel
Chef Shen’s secret blend of spices marinates kampung fresh chicken for 48 hours, deep fried and drizzled with a house made chicken fat infused soy caramel
I HEART Chicken
Chicken rice flavoured crispy cracker, hsiao hsing wine soy caramel, candied chicken hearts, crunchy chicken floss, salted egg yolk ice cream
charcoal grilled A3 wagyu, lightly seasoned with garam masala spice mix, pink himalayan salt
Dark valrhona chocolate tart (pastry made with beef fat and butter) with garam masala, gula melaka ice cream
Nasi Lemak with deep fried crab fritters, Udang pedas manis (Chilli prawns)
Coconut ice cream, layered with pan fried rice carrot cake with chilli lemongrass syrup, candied sakura prawns