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Posts Tagged ‘Pan Seared Scallops’

Dinner at Tandoor last Friday was interesting, to say the least. The menu was not an ordinary one as Australia’s celebrity chef Tony Bilson has joined hands with Head Chef Vaibhav Suri to craft dishes fusing authentic Indian flavours with western influences such as sous vide cooking and usage of non-traditional ingredients. Think of it as a form of elevated contemporary Indian cuisine!

Tawa Scallops
indian spiced pan seared deep sea scallops with saffron and fennel sabayon

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Highlights for me are definitely the appetisers of red snapper carpaccio and pan seared scallops. The former was simply a sight for sore eyes – beautifully plated, vibrant colours, fresh light and tasty! The latter was quite surreal because it did not taste like scallop at all! So plump, soft and almost translucent, amazing.

Roomali Red Snapper Chaat
carpaccio of red snapper, shellfish and caviar with tangy chilli and lemon dressing

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One of the best aspects of dining at an Indian restaurant is knowing that vegetarians will never be forgotten by the chefs (because I’m half a vegetarian haha)! Instead of snapper, the chefs put together an equally gorgeous carpaccio made entirely of thinly sliced tropical fruits. The veggie mains were my favourite though – smokey tandoori broccoli and nutty stuffed zucchini flower!

Roomali Fruit Chaat
carpaccio of dragon fruit, watermelon, papaya, pineapple with tangy chilli and lemon dressing

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Meat-wise, it seems like everyone had their own preferences – my dining partner and chef Suri were all praises for the tender slow cooked lamb shoulder (second servings were requested and granted yay!) while chef Tony (so glad to catch him before he left yesterday) liked the marinated duck leg most. Popular Australian wildbirds are also included on the menu with the tandoori squab (young pigeon) and stone grilled quail!

Main Course (Meat)
marinated duck leg stuffed with foie gras, pea puree and mushroom; australian squab with traditional tandoori marinade, garlic tempered spinach and crispy potato; slow cooked australian lamb shoulder crusted with grainy mustard marinade, basmati pulao with indian demi glaze

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Main Course (Vegetarian)
cottage cheese stuffed with spiced green peas, garlic tempered mustard leaves; zucchini flower stuffed with nuts, cooked in tandoor; tandoori broccoli with tangy marinade, indian black pepper sauce

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Dessert was quite puzzling. The description read “puff tart shell” and “caramelized fresh figs” but we were served the “tart” in a creme brulee form with dried fig instead. No issue, since it was pretty good all the same (and honestly, I was stuffed by then). Especially the rich and dark chocolate mousse with a hint of spices!

Caramelized Cardamon Fig Tart
puff tart shell with almond marzipan, caramelized cardamon fresh figs, raspberry sorbet, espresso mousse and indian spiced chocolate

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Lunch Set Menu: $48++ per person (12noon to 2.30pm)
Dinner Set Menus: $58++ or $88++ per person (7pm to 10.30pm)
Tandoor will feature a selection of Tony Bilson’s dishes til end January 2014.

Thanks Yan for arranging dinner!

Tandoor Restaurant
#B1, Holiday Inn Singapore Orchard City Centre
11 Cavenagh Road
6730 0153

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As a pescetarian, I eat a lot a lot of fish/seafood and crabs are one of my all-time favourites! Enter Momma’s Kong, a casual and relaxing crab shack a.k.a. heaven for crab lovers~

They’ve got sides such as tofu chips and garlic prawns but clearly, the crabs are the highlight! Air-flown daily from Sri Lanka, each crab weighs about 650g, just the right size for one person. But why would I stop at one? Both the red chilli crab and black pepper crab went really well with the best ever sinful-but-I-want-more oversized fluffy fried buns (get the fried instead of “healthy” steamed ones!), especially the fiery black pepper sauce. The saucy red chilli crab was more sweet than spicy so I reckon not everyone will like it.

Now, I love crabs but I hate the de-shelling part (yes yes that’s the fun part, I hear you purists) so it’s great that Momma’s Kong offers a de-shelling service for $10+ per crab! And that’s how I enjoyed the crab bee hoon soup – fresh meat, meat, and more meat swimming in the MSG-free milky broth. Naturally sweet and light, this is the complete opposite of Mellben’s famous bee hoon soup. Again, depends on which side of the camp you prefer.

By the way, there’s a Free-Flo MmmMom-Bo Sunday on every first Sunday of the month from 7pm to 10pm with free-flowing crab, sides and alcohol for $78 NETT! I’m so tempted!! Must remember to make a reservation if you are interested because of limited space (I heard someone already reserved way in advance for January next year omg).

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Tofu Chips ($6+)
served with spicy chilli dip

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Garlic Prawns ($14+)
mix of tiger & white prawns stir-fried with garlic

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Pan Seared Scallops ($14+)
with crispy bacon slices & sauteed asparagus

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Red Chilli Crab ($38+)
a local’s favourite

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Fried Mantou ($3+)
set of two super-sized fried buns

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Black Pepper Crab ($38+)
momma kong’s original recipe

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Crab Bee Hoon Soup ($38+)
milky broth with rice noodles, no MSG

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My thanks to Anil and Edmund for inviting and having us over!

Momma Kong’s
34 Mosque Street
6225 CRAB(2722)

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