Saturday, August 24, 2019
The Lobby Lounge @ InterContinental Singapore - Journey Through A Baking Odyssey With Classic Afternoon Tea: Origins
InterContinental Singapore’s Executive Pastry Chef Ben Goh was recently awarded by World Gourmet Summit as the Pastry Chef of The Year 2019. In celebration of his recent accolade, diners get to indulge in the new Classic Afternoon Tea: Origins at The Lobby Lounge available from 1 August to 31 October 2019.
Inspired by Chef Ben’s humble beginnings and his love of sweets, each treat in this afternoon tea presentation tells a story of his foray into culinary arts, documenting key milestones in the illustrious chef’s career.
We were treated to a beautiful multi-tiered stand which showcases a gorgeous array of desserts that represents Chef Ben’s pastry endeavours. Starting from the Kueh Lapis - first cake baked with his grandma in preparation for Chinese New Year to the desserts which helped him clinched his first championship winning at overseas competitions.
Highlights include the Apple Ginger Chocolate Praline, which helped Chef Ben Goh clinched his winning at his first overseas competition at Food & Hotel Malaysia in 2009. Also the Peach Melba Cheesecake, which helped him clinch his first International Championship in 2013 (World Dubai Hospitality Championship 2013). We loved the subtle sweet peach aroma which complemented the light creamy cheesecake perfectly.
Another favourite is the Chocolate Lemongrass Pineapple Cake which won him his first Japan Podium at Japan Cake Show in 2015. Covered in rich chocolate decadence and a tinge of lemongrass aroma, this exquisite creation by Chef Ben hit all the right notes with its texture and flavours.
Take a trip down memory lane with the authentic Buttercream Cake, reminiscent of his childhood. Simple as it looks, but every bit as delicious with its soft fluffy texture and complimenting cream which adds a subtle sweetness and moisture to the cake.
Guests with a penchant for savoury delights will also enjoy treats such as Bacon Onion Quiche, Wild Mushroom Cappuccino with White Truffle Cream, and Smoked Chicken, Chicken Floss and Coleslaw on Charcoal Bun.
A favourite would be the Crabmeat Mantou, with a juicy piece of crab meat on creamy avocado and a touch of caviar. Complete with a crispy piece of mantou to add a crunch to the savoury treat.
Not forgetting the all-time favourite Cranberry Lemon Scones and English Scones with strawberry jam, fig jam and clotted cream.
Further elevate your indulgent afternoon experience with a flute of Taittinger Brut Champagne, with unlimited servings of ice cream such as the Yoghurt Yuzu ice cream and Strawberry Sherbet, which came in second runner up at Mondial Des Arts Sucrés 2018. We loved the smooth creaminess of the ice cream, filled with a refreshing tanginess from the yuzu and strawberry, which makes for the perfect end to the delectable classic afternoon tea treat.
Classic Afternoon Tea: Origins is available at The Lobby Lounge from 1 August to 31 October 2019, from 2pm to 5pm daily. The set is priced at S$78* for two guests, inclusive of a fine selection of loose-leaf teas and coffee; and at S$108* for two guests, inclusive of two flutes of Taittinger Brut Champagne, and a fine selection of loose-leaf teas and coffee.
Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.
The Lobby Lounge
80 Middle Road
Tel: +65 68251008
Nearest MRT: Bugis (EW Line, DT Line)
Daily: 2pm - 5pm
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]
Friday, August 23, 2019
For a limited period from 02 August to 13 September 2019, Min Jiang at Goodwood Park Hotel introduces a new "A Hearty Vegetable Harvest" menu. The menu highlights humble vegetables like pumpkin, lotus root and cauliflower. There are seven brand new classic and contemporary Cantonese dishes created for this vegetable-centric menu, showcasing the innovative approach of Master Chef Chan Hwan Kee.
Crispy Fried Pumpkin with Salted Egg Yolk and Pork Floss 4.2/5
Our dinner started with the Crispy Fried Pumpkin with Salted Egg Yolk and Pork Floss ($12). At first glance, one may mistake it as potato wedge. Crispy on the exterior and soft inside, it has an additional layer of sweetness compared to the potato. The coating of salted egg yolk and pork floss further enhanced the whole flavour. This is dangerously addictive.
Double-boiled Lotus Root Soup with Adzuki Bean and Pork Shoulder Meat 4.2/5
Revitalising your soul with the flavourful and nutritious Double-boiled Lotus Root Soup with Adzuki Bean and Pork Shoulder Meat ($10/portion). It has been simmered over low fire for a good three hours, extracting the essence of the ingredients for the delicious soup.
Deep-fried Sliced Lotus Root and Prawns with Durian Mayo Sauce 4/5
The Deep-fried Sliced Lotus Root and Prawns with Durian Mayo Sauce ($36) is a unique take of incorporating the sweetness from the king of fruit into a savoury dish. Instead of the usual wasabi mayonnaise sauce, it is replaced with durian mayonnaise sauce. The result is a creamy, piquant contrast to the crispy and crunchy prawn.
Stir-fried Iberico Pork with Orange and Purple Cauliflower 4/5
The Stir-fried Iberico Pork with Orange and Purple Cauliflower ($36/$68) is probably one of the most beautiful vegetable dishes I have eaten. The vibrant colours from the orange and purple cauliflower, red and green capsicum simply whetted up the appetite. Not forgetting the tender slices of Iberico pork, completing the visually stunning dish that is packed with antioxidants and beta-carotene.
Pan-seared Wagyu Beef with Ice Plant in Japanese Goma Dressing 4.2/5
Most of us felt that the Pan-seared Wagyu Beef with Ice Plant in Japanese Goma Dressing ($78/$138) should feature permanently on their menu. The used of ice plant and goma dressing in Chinese cuisine is unusual, giving it a fragrant and refreshing finishing.
Slow-braised Duck with Fermented Beancurd, Lotus Root and Peanut 3.5/5
The Slow-braised Duck with Fermented Beancurd, Lotus Root and Peanut ($26/$48) calls for a bowl of porridge to go with it. I can't really taste the fermented beancurd in it, but that is secondary for the rich braising sauce.
Chilled Pumpkin Puree with Red Bean, Coconut Ice Cream and Gula Melaka 4.2/5
Lasted but not least, we wrapped up the dinner on a sweet note with the Chilled Pumpkin Puree with Red Bean, Coconut Ice Cream and Gula Melaka ($16/portion). The chilled pumpkin puree comes with red beans what has been cooked with gula melaka, fresh pumpkin cubes and coconut ice creams.
"A Hearty Vegetable Harvest" dishes are available as a la carte options for lunch and dinner and are priced from $10. I really enjoyed the new creations and its a pity that it is only available for a limited period.
Note: This is an invited tasting.
Goodwood Park Hotel
22 Scotts Road
Tel: +65 67301704
Nearest MRT: Orchard (NS Line)
Daily: 12pm - 230pm, 6pm - 1030pm
1) Alight at Orchard MRT station. Take Exit A. Walk down Scotts Road to destination. Journey time about 12 minutes. [Map]