Culinary collaborations are aplenty this month and here are the ones worth splurging on.
Caviar Colony x Sunday Folks Caviar Ice Cream
Indulge in the most decadent treat imaginable for a limited time – from now until Aug 13, Caviar Colony and Sunday Folks come together for Singapore’s first caviar ice cream, resulting in a luxurious sweet and savoury confection.
Available via pre-order at Sunday Folks’ Ion Orchard outlet, the limited special is available in two formats: In a classic cone ($68++), where two scoops of caviar ice cream are nestled in a waffle cone and finished with 5g of Russian Hybrid Caviar, a housemade cheddar cheese chip, a sprig of dill, gold leaf, and toasted breadcrumbs within the cone. Meanwhile, the dessert bowl ($168++) is perfect for sharing – a scoop of caviar ice cream is topped with cold piped mashed potato “strings”, two cheddar cheese chips, a dollop of mascarpone cream, dill, gold leaf, and on the side, a 10g tin of Russian Hybrid caviar for an extra indulgent touch.
Visit Sunday Folks Ion Orchard at #04-11B, Ion Orchard. Pre-book your slot here.
Singapore’s Path and Malaysia’s Eat and Cook Collaboration
Cultural lines are blurred at the Path and Eat and Cook collaboration, which celebrates the respective National Days of two countries. Chef Marvas Ng of Singapore and chefs Lee and Yongzhi of Malaysia will be cooking at each other’s respective kitchens in a series of collaborative events, starting with dinners at Path in Singapore on Aug 7 and 8 , and lunch and dinner at Eat and Cook in Kuala Lumpur on Aug 31 and Sep 1.
The collaboration menus will feature creative interpretations of the chef’s favorite dishes and will highlight the culinary traditions of their respective countries, as well as distinctive regional cooking styles and ingredients. Expect dishes like Hainanese-inspired Oita Farmed Hamachi, Penang Oyster, Aged Duck, Marble Goby Roulade, Apam Balik, and more
For more information and to make reservations, click here.
Two-night Collaboration at Cassia with Chefs Alan Chan and Syrco Bakker
On Aug 18 and 19, chef Syrco Bakker of Syrco BASÈ, and chef Alan Chan, Chinese executive chef of Cassia, come together for a four-hands, six-course menu ($268++) that will feature a symphony of Cantonese, Dutch, and Indonesian flavours.
Growing up in the Netherlands with a Dutch father and Indonesian mother, chef Bakker will pay homage to his heritage in this menu, which explores childhood memories, family cooking, and Indonesian dishes like his own rendition of nasi goreng. As for chef Chan, he will be bringing his culinary know-how through Cantonese classics like a comforting soup dish, the signature baked pork rib, as well as a bird’s nest dessert.
Visit Cassia at Capella Singapore, 1 The Knolls, Sentosa Island, Tel: 6591 5045. For reservations, e-mail cassia.singapore@capellahotels.com.
A version of this article first appear in Portfolio.
