August is a very special month for me, it is the month that modern Singapore was birthed, and my birth month too! I love Singapore and all its wonderful food influences and this special version of Majulah Singapura Lor Mark II is an homage to all those iconic dishes that were created in Singapore together with the dishes that were inspired by the local spices and flavours. Join us for an updated version of Majulah Singapura Lor Mark II on 3 August 2019.
move forward, go, proceed
WHY MAJULAH SINGAPURA?
Growing up in Singapore, as a Singaporean, singing the national anthem day after day in school…the words Majulah Singapura were just words to me. I didn’t understand what they meant until my Malaysian friend told me what Maju meant (she also told me that our national anthem was pretty basic).
With the genesis of OwnselfMakeChef, it led me to think about the food I wanted to cook. I knew that I wanted to use the flavours of food I grew up with, Singaporean and South East Asian flavours, but it also made me question myself – what is Singaporean Food, what are Singaporean Flavours?
Singapore is relatively young cuisine wise and we are still growing and developing constantly with different international cuisines, different ingredients and techniques influencing the very way we eat and cook.
There are still constants and with the Majulah Singapura Lor Dinner, I have used South East Asian herbs, spices and sauces – pairing them with premium produce from Singapore, and the rest of the world. It is a real treat to work with local producers like Nanyang Sauce, Hong Spices, Ah Hua Kelong and Handpicked to craft a new narrative for Singapore food.
This menu is an homage to Singapore, its beautiful abundance in flavours, cuisines/influences and ideas. It tells the story of WHERE I have come from (the nasi lemak hawker stall, to Wok & Barrel). WHERE I am now (OwnselfMakeCHef) and perhaps HOW I will move forward, progress and advance while still staying true to my roots – Majulah Singapura Lor! And no OwnselfmakeChef Dinner would be complete without a little Singlish, so liddat LOR!
99 per pax, email firstname.lastname@example.org to chope your seats
Made in Singapore Platter (NEW)
Lohei – Yu Sheng
An integral part of Singapore’s culinary lore, this dish which was created by the Four Heavenly Chefs in Singapore. This iconic dish is made lighter and less sweet with more savoury notes, with fresh fish from Ah Hua Kelong, incorporating Cantonese and Teochew elements of Yu Sheng
Chicken rice maki
Poached chicken with savoury chicken rice maki, sng ngee chilli sauce
Chilli crab croquettes
Singapore’s iconic crab dish is made into a crispy creamy croquettes with a piquant crab filling
Ba Chor Mee
My favourite Singaporean hawker dish, 5 spice pork confit with handmade oysters noodles, tossed through Lard Sambal, Vinegar
Not Nasi Ulam
Thai Rice Berry with winged beans, cashew nuts, cucumber, torch ginger flower, fish sauce with a giam chye chye por (salted vegetables, preserved radish) sweet relish, ikan billis
Prawn & Chinese Chives
Creamy rice porridge made with prawn stock, infused with premium local tau cheo by Nanyang Sauce, assam fruit slices for tartness
Tau pok croutons
BBQ sambal squid (New Dish)
Juicy tender squid marinated and grilled over a charcoal grill, served with #ownselfmake sambal belachan
Duck Soy and Galangal (New Dish)
Duck marinated in master stock of soy, galangal bran
Pan seared and served with lychee sorbet, sea coconut, coriander, tau pok croutons
Balsamico and soy drizzle
Kalamansi & kampot peppercorns
Kalamansi lime lychee sorbet, coconut ice cream with mung bean doughnut, kalamansi marmalade, cracked red kampot peppercorns
Chng tng cake
Dried longan gula melaka cake with assam, chilli, gula melaka syrup
Brown butter cake with longans cooked in gula melaka
Cashew ice cream