The first 4 Hands Dinner of the year will be a mashup of Street Food from Myanmar and Singapore. I will be joined by Chef Goo Goo who is an amazing chef who makes the most delicious food. We are putting together a 11-course street food extravaganza.

We have very limited seats over two nights, 22 & 23 March 2024.

Email ownselfmakechef@gmail.com to chope your seats. 99 per pax.

Amuse Bouche

Slow fermented sourdough flat bread with laksa prawns, lime and coconut cream dressing, thai basil laksa leaf pesto

*Lahpet (Pickled Tea) Gremolata Dip made with garlic, ginger and cashew nuts served with Shan Rice Crackers

Rick & Roll Popiah

Shredded bamboo and mung bean root stewed in prawn and pork stock. Wrapped in hand made flour crepe, Chinese lettuce, Prawns, Egg, Fried Garlic, chilli

*Mandalay Khanom spring rolls

Stuffed egg crepes with minced chicken and shrimp (a popular street food in Mandalay since the 17th century, brought over by the Thais after Burmese Siamese Wars.)

Mee rebus+

Old school mee rebus which is naturally thickened and sweetened with sweet potato mash. Made with beef stock and classic french mire poix. Topped with grilled rendang dry rub beef short rib

*Dawei Monti

Dawei-style all day snack rice noodles with a clear broth, fish flakes, sweet shallots, green chilies and a hint of local palm vinegar.

Tau kwa pau

An uniquely Singaporean hawker dish that was created in 1959. This iconic dish is given a modern twist with duck confit, pork belly and Thai basil laksa leaf pesto

*Khao Shao Mungbean jelly salad

A southern Shan-style cooling afternoon snack of jelly noodles made into salad with soy sauce, pickle juice, chili flakes, garlic oil and fresh herbs

Nasi lemak

Twice steamed nasi lemak with deep fried pork belly, omelette with lard sambal

*Train food

Steamed rice parcels with Burmese fried chicken, masala gravy, roselle & bamboo shoots relish, GooGoo’s special chili flakes

Dessert

Pandan & Gula Melaka

Pandan waffles with candied bacon, gula melaka butterscotch, gula melaka ice cream

*Sago on Brioche

Sago pearls cooked in coconut curd and sugar served over warm brioche slice