• FoodCult Ninja

And will be pulling out all the stops for its anniversary Sunday brunch on 14 April 2019.

In celebration of the local culinary scene, Chef Manjunath Mural has specially invited young local guest chefs to helm live stations and whip up a culinary storm.

The Song of India will also be putting its best foot forward with a buffet spread of its signature items.

Find out what else the brunch fiesta is offering!



THE SONG OF INDIA’S ANNUAL BRUNCH FIESTA RETURNS WITH LOCAL GUEST CHEFS

Chefs include Wayne Liew from Michelin Plated KEK Seafood, William Liou from Mr Lorbak and House of Happiness and Phoebe Lim, an 11-year old aspiring chef.

21 March 2019– The Song of India’s annual brunch returns on 14 April 2019 (Sunday), commemorating the restaurant’s 14-year journey and achievements. This includes its third consecutive Michelin star win in 2018 as the only classic Indian restaurant in Southeast Asia.

As the restaurant’s way of celebrating the local culinary scene, Chef Manjunath Mural has specially invited 3 local chefs to cook with him. Each chef will helm a live station to present their featured dish, alongside a lavish buffet spread of more than 30 dishes prepared by The Song of India.

Diners can look forward to the gastronomic creations of: Chef Wayne Liew of Keng Eng Kee Seafood, a Michelin Plate restaurant; Chef William Liou from Mr Lorbak and mod-Sin claypot eatery, House of Happiness. They will be joined by Phoebe Lim, who first made headlines in 2017 when she raised funds for a cancer-stricken hawker by selling her homemade chili paste.

With an affordable price tag of $68++ per pax, guests will be treated to a buffet line-up that includes signature mains and desserts from India’s multicultural region. Some of the must-trys include Bengal Prawn Curry with its creamy coconut broth; a tangy and spicy Kadai Chicken Kormato complement the aromatic Hyderabadi Chicken Biryani. To quench their thirst, they can choose to top-up an additional $28++ to enjoy ice-cold beer and wine.

In the spirit of celebration, there will also be live performances by belly dancers and a saxophonist to keep the guests entertained.


CHEFS IN ACTION

Chef Manjunath Mural

Lamb Kheema and Mysore Style Chicken

Vegan diners can now rejoice with The Song of India’s vegan options. Using plant-based proteins of lamb and chicken, Chef Mural has created two dishes that are both healthy and delicious.

The Lamb Kheema is inspired by the original Hyderabadi recipe of stir-fried ground minced lamb on a bed of fluffy corn and lentil flatbreads, that is then rolled and topped with a refreshing mint and yogurt sauce.

Chef Mural highlights a speciality of India’s southwestern state with his rendition of Mysore Style Chicken. Using shredded chicken, Chef Mural concocts an aromatic, tangy curry chicken that is enjoyed alongside crispy, spiced rice cakes and topped with a creamy dairy-free cheese.

Both dishes will be making their debut at the Sunday brunch fiesta and thereafter will be included in the a la carte menu as the restaurant introduces a variety of vegan options.

Chef Wayne Liew

Head Chef, KEK Seafood

Salted Egg Yolk Fish Skin

As the third-generation chef managing the restaurant, Chef Wayne Liew has been involved in the family business for more than 10 years, serving up their popular brand of cze char favourites. As Head Chef, he led Keng Eng Kee Seafood to achieve their first Michelin Plate in 2018.

Chef Wayne will be serving a dish close to the hearts of many Singaporeans. Using salted egg yolk, curry leaves and a variety of spices, he will be whipping up fresh and piping hot Salted Egg Yolk Fish Skinduring the Sunday brunch.

Chef William Liou

Chef-Partner, Mr Lorbak and House of Happiness

Slow Poached Salmon Teriyaki with Furikake

Combining his dream of running his own hawker business along with his passion for preserving Singapore’s hawker trade, Chef William Liou is the chef-partner of Mr Lorbak and House of Happiness. Using his family’s recipes and the innovative cooking techniques he picked up whilst in the fine-dining trade, he presents well-loved renditions of stewed pork belly at Mr Lorbak and traditional and modern versions of claypot rice at House of Happiness.

For the celebration brunch, Chef William has created an extremely tender and flaky Slow Poached Salmon Teriyaki with Furikake.

Phoebe Lim

Curry Mohlyu

No stranger to the kitchen, Phoebe Lim has been actively pursuing her culinary passion since she started cooking as a five-year-old and has been mentored by several established chefs. She is currently working on publishing her very own cookbook and has plans to be a chef and run her own café when she is older.

Guests will have the opportunity to savour her Curry Mohlyu, a dish of Portuguese and Asian influences with fishballs and eggplant that is mildly spicy, with slight acidity and a refreshing hint of lemongrass.

Says Chef Mural, “We’re very fortunate to be celebrating our 14thbirthday and the achievements we’ve attained over the years, and I’m very much looking forward to cooking alongside this group of very talented young chefs.”


For reservations, please call 6836 0055


It’s Everyone’s Birthday

Thus, Rén Rì is traditionally regarded as the common birthday of all humans and the Chinese people take this opportunity to reflect on the year they have had and to show their gratitude for their blessings.

According to ancient Chinese legend, on the 7thday of Chinese New Year, the goddess Nü Wa sat by the pond and while looking at her own reflection, began to fashion small male and female clay figurines in her own likeness and brought them to life.


Yu Sheng is the Dish for Rén Ri

Yu Sheng Yusheng – a dish of raw fish, shredded vegetables, peanuts with seasonings and condiments is eaten to usher in longevity, prosperity and good



“Seven” is the Auspicious Number

Some of the other auspicious dishes include the "Seven-vegetable soup" (七菜羹), "Seven-vegetable congee" (七菜粥) and "Jidi congee" (及第粥) are specially prepared for renri. The Malaysian and Singaporean Chinese use "Seven-colour sliced fish" (七彩魚生) instead of "Seven-vegetable soup".



From all of us at Foodcult, we’d like to wish you happy Rén Rì and may you have a pork-sperous year ahead!




  • FoodCult Ninja

With Chinese New Year fast approaching, the season of reunion dinners, potluck buffets and tempting snacks is almost upon us!

To make your favourite dishes and titbits even more enjoyable, we sat down with Kate Rowe and Sam Stephens, wine ambassadors from Treasury Wine Estates, for some wine pairing tips!



1) Sea Cucumber with Stuffed Minced Meat

paired with BERINGER FOUNDERS ESTATE CHARDONNAY

$38, available at Cold Storage, Fairprice, Giant, Redmart and Amazon

This Chardonnay is a combination of pear, apple and ripe tropical fruit flavours, with hints of toasted almonds and perfectly complements grilled chicken and seafood with its ripe, clean flavours and lingering finish.

The creamy oak of the Chardonnay balances the creamy texture of the Sea Cucumber and the thick gravy, while the savoury minced pork allows the ripe fruitiness of peach and apricot in the wine to shine through.


2) Fish Maw Soup

a) paired with MAISON DE GRAND ESPIRIT MAGIQUE BURGUNDY

$55, available at all Cold Storage outlets

The approachable nature of this wine makes it an ideal partner when pairing with food. Blended with 85% Pinot Noir and 15% Gamay, the result is a ruby hued, well balanced red wine with hints of red berries, dried flowers and nutmeg.

The earthiness of the mushrooms and the salty umami flavours in the soup matches the crisp fruitiness of the wine.

b) paired with PENFOLDS SPECIAL BOTTLINGS LOT.518 – SPIRITED WINE WITH BAIJIU

$150 only at DFS (travel retail exclusive)

The Penfolds Lot. 518 Spirited Wine with Baijiu was created with the same spirit of curiosity that led Penfolds to break away from conventional winemaking from the beginning, and experiment and innovate to create the unforgettable.

This fortified Shiraz with Baijiu is complex and full-bodied with floral, fruity notes and is best served chilled between 12-14 degrees.

Paired with the Fish Maw Soup, the rich umami flavours highlights the bright spicy fruits in the Lot. 518, while the wine brings out the tinge of spiciness in the soup.


3) Stewed Hokkien Mee Sua

paired with MAISON DE GRAND ESPIRIT CREMANT DE BOURGOGNE

$45 only at DFS (travel retail exclusive)

A beautiful, pale gold, this sparkling wine is a blend of 60% Chardonnay, 20% Pinot Noir and 20% Gamay and is made according to traditional Champagne producing methods, promising a delicate balancing act of zesty flavours with a clean, crisp creaminess and lingering finish.

By pairing the Cremant with the Mee Sua, the acidity and freshness of the wine cuts the rich fattiness of the noodles without overpowering the aromas of the dish.


4) Lap Mei Fan

paired with PENFOLDS SPECIAL BOTTLINGS LOT.518 – SPIRITED WINE WITH BAIJIU

$150 only at DFS (travel retail exclusive)

The Lap Mei Fan is a complex dish of sweet, smoky and salty flavours which is best paired with the Lot. 518, as the sweetness of the Baijiu helps to balance out the different flavours.


5) Abacus Seeds

paired with MAISON DE GRAND ESPIRIT CREMANT DE BOURGOGNE

$45 only at DFS (travel retail exclusive)

The biscuity notes of the refreshing, sparkling Cremant matches perfectly with the savoury umami flavours of the Abacus Seeds.


6) Steamed Fish

paired with Max’s Chardonnay

On the nose, the Chardonnay exhibits primarily nectarine, honeydew melon and soft pistachio nougat and surprisingly for this white grape variety, there are even hints of blueberry bavarois! While flavours of citrus and lime fills out the palate and help to complement the slight sourness of the steamed fish.


7) Guotie

paired with BERINGER FOUNDERS ESTATE CABERNET SAUVIGNON

$38, available at Cold Storage, Fairprice, Giant, Redmart and Amazon

This Cabernet Sauvignon boasts flavours of black cherry, raspberry, vanilla and cinnamon spices and has a round mouthfeel, supple tannins and a long, lingering finish.

The fruitiness of the wine brings out the juiciness of the minced pork in the Guotie and if dipping the dumpling in vinegar, the wine helps to soften the sour acidity of the vinegar, allowing the flavours of the pork to shine through.



8) Roasted Suckling Pig and Roast Duck

Paired with MAX’S SHIRAZ CABERNET

$42, available at Cold Storage and selected Giant outlets

The Penfolds Max’s range are a tribute to former Chief Winemaker, Max Shubert – a legend in Penfolds’ history.

Blended with 77% Shiraz and 23% Cabernet Sauvignon, its defined tannins brings out a palate of blueberries and mulberries while the notes of black olives and briny nori adds an extra dimension to the flavour.

Best paired with roast duck and suckling pig as the rich fruitiness and strong tannins in the Shiraz Cabernet help open up the juicy flavours in the meats.



SNACKS

9) Black Melon Seeds

paired with MAISON DE GRAND ESPIRIT CREMANT DE BOURGOGNE

$45 only at DFS (travel retail exclusive)

To enhance the nutty flavours of the seeds, pair it with the Cremant which has a lingering sweet praline finish.


10)Love Letters

paired with PENFOLDS FATHER GRAND TAWNY

$100 only at DFS (travel retail exclusive)

The Penfolds Father Grand Tawny is a fortified wine and a blend of multiple varieties including Grenache, Shiraz, Mataro and Cabernet. On the nose it is fragrant and fresh, with notes of toasted nuts, chocolate, raisin plum fruits and clove spices. With sweet fruitcake flavours on the palate, the finish is fresh and well-balanced with lingering intensity.

Best served slightly chilled and in small servings, the toffee character of the Father Grand Tawny is accentuated by the flavours of coconut in the Love Letters.


11)Pineapple Tarts

paired with PENFOLDS FATHER GRAND TAWNY

$100 only at DFS (travel retail exclusive)

The notes of dried fruit and prunes in the Father Grand Tawny brings out the immense sweetness of the pineapple tarts.

*This information was extracted from our Chinese New Year campaign with Treasury Wine Estates

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