Candlenut’s Pork Bun: Pan seared slow braised pork, blue ginger lemongrass soy pork reduction in aromatic Peranakan spices.
Have you signed up for the UntappedNewYork/Singapore Takeout tasting session sweepstakes with Chefs Malcolm Lee and Dominique Ansel (Daniel Boulud, Fauchon)? This is a preview of what will be served. Chef Malcolm became the very first Singaporean recipient of the Miele Guide Scholarship. Now chef-owner of The Candlenut Kitchen, he seeks to serve authentic Peranakan cuisine with a twist-using refined and modern techniques such as Sous Vide cooking. As a small and young restaurant, Candlenut Kitchen has gained much coverage in the local media, and received publicity overseas. Chef Malcolm’s dishes reflect his simple yet refined cooking style with focus on flavour and execution.48 Hour Short Rib Buah Keluak: Sambal (chili radish) haricot vert, shimp sayur lodeeh (coconut curry vegetable stew), buah keluak, white coconut curry and sayur lodeh curry rice
The Untapped New York/Singapore Takeout tasting event will take place on Saturday September 17th, 12pm to 1pm. There are a limited number of spots. All winners will also receive a special gift bag from French tea company, Le Palais des Thes.
Double your chances by entering both on Facebook and Twitter.
by 11:59 pm EST Tuesday, September 13th. Names will be drawn at random and winners notified by midnight on Wednesday September 14th.
Malcolm Lee talks abut the upcoming tasting and Peranakan cuisine: