For a limited time, diners at the Raffles Courtyard will be able to feast on the chef’s contemporary interpretations of popular local dishes.
Singapore-based gourmands can now enjoy a trio of creations by acclaimed female chef-entrepreneur Shen Tan at the alfresco Raffles Courtyard, thanks to the latest installment of its Private Chef Series spotlighting homegrown culinary talent. Tan once helmed the Raffles’ own Ujong restaurant (which shuttered in 2015), and her mod-Singaporean fusion dishes, collectively named Make Mee Great Again, will be on the menu until September 15. None of the three choices are available at Tan’s private dining venture Ownself Make Chef, as they were created especially for the tie-up with the Lion City’s grande dame hotel.
Tan puts her own unique spin on a Singaporean favorite, ban mee — thick, handmade egg noodles in a flavorful broth — in the “SG lard (lao) ban mee sambal noodles.” This dish features dried ban mee noodles served with caramelized five-spice pork and crispy fried egg, a generous amount of lard sambal, and is accented with coriander, fried garlic, spring onions, lardons, and ikan bilis.
Meanwhile, “bee tai mak-velous ulam pesto” is Tan’s rendition of bee tai mak, also known as “rice pin noodles.” Her chunky Southeast Asian adaptation of the classic Italian paste coats the soft, plump noodles, which also come with salted egg cured barramundi and prawns, crispy ikan bilis, diced cucumber, cherry tomatoes, and sambal belachan.
Deep-fried beehoon stars in the dessert option, which comes in the form of sweet and crispy fried taro puffs named “orh-nee you.” Tan’s taro puffs have oozy gula melaka (palm sugar) centers, and are accompanied by coconut ice cream drizzled with gula melaka butterscotch and garnished with fried shallots for an unexpected sweet-savory kick.
These special dishes are available at Raffles Courtyard each day from 3 p.m. to 9 p.m. until September 15. Throughout the promotion period, guests will have the opportunity to meet Tan herself from 6 p.m. to 9 p.m. on Tuesdays.
More information here.