Restaurant 2706

Kolo Mee for dinner.

I simply boiled the noodle and tossed it with pork lard, fish sauce and light soy sauce to retain the light colour of the noodle. For the toppings, I roasted some pork jowl Char Siew and sautéed some minced pork with garlic and fish sauce to create my version of Serawak Kolo Mee.

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Inspired by a tuna cheek dish I recently had at Oliva, I created this dish for our Sunday dinner.

Grilled salmon belly, jumbo tiger prawn and squid finished off with a homemade glaze made of veal jus and fermented SiChuan beancurd. Served with truffle mashed potato and roasted red pepper sauce and paired with a bottle of Maranges Premier Cru.

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I have craving for curry fish head on this cold rainy day... Just cook it! 😋

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I love seafood as starters especially when my mains are heavy like beef and other red meats. Very importantly, they go well with champagnes or white wines. The chilled and refreshing wines set the mood and get everyone going if you plan to drink throughout the evening.

We had these lovely baked slipper lobsters with garlic, butter, and parmesan cheese to start our weekend dinner.

The taste still lingers...

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Presa Iberico "steak" for our dinner tonight.

Presa is a thicker cut and has less fat marbling than the Secreto Iberico. It is, however, more tender and juicy and therefore feels more like a steak.

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We enjoyed this grilled Secreto Iberico, which is a hidden cut behind the shoulder joint and near the fat belly of the prized Iberian pigs, a few times during our last Spain trip and I am glad to find the cut available locally.

The secreto, also known as the Wagyu of pork, is a very well marbled and rich cut that is best grilled with simple seasoning to enjoy the natural sweetness and buttery texture of the meat.

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Love,
Laugh,
Kitchen,
Army Stew.

Cooking allows me to express harmony, creativity, happiness, beauty, poetry, complexity, magic and provocation.

I experienced all these last night, creating and stacking this amazing Wagyu beef burger.

Great fun, great taste, great dinner!

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