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[title]Time Out Singapore's inaugural Dining Series, the Balik Kampong Heritage Dinner was a sold-out success. Held over two nights on July 26 and 27 at Folklore, the dinner saw four of the city's best local chefs come together to create a seven-course menu that celebrates Singapore's heritage food from its different ethnic groups. But that's not all, Native, one of Asia's 50 Best Bars created four cocktails using Havana Club rum, Monkey47 gin, Altos tequila and Jameson Irish whiskey for the dinner plus there was plenty of beer from Pilsner Urquell to go around.
Chef Damian D'Silva's beef rendang parmentier paired with a Hladinka pour of Pilsner Urquell
The night began with a fiery kick thanks to chef Damian D'Silva's beef rendang parmentier appetiser, a dry, spicy beef curry layered between mashed sweet yams. It was paired with a Hladinka pour of Pilsner Urquell to tone down the heat.
Guests tucking into chef Han Li Guang's take on otak-otak
The four chefs then each presented a main course, starting with Han Li Guang from one-Michelin-starred Labyrinth. Guests were served a whole fish inspired by charcoal-grilled otak-otak and encouraged to share. Traditionally made with ground fish paste, otak-otak was totally reimagined without losing its rustic appeal. To balance the smokiness and spiciness of the otak-otak, it was served with a sweet and tangy broth topped with fish fat for texture and ulam raja flower petals. It was complemented with Lemongrass, a cocktail made from Altos tequila, lemongrass and pineapple skins by Leon Tan from Native.
Leon Tan from Native preparing cocktails paired with each main course
Next, French pastry chef extraordinaire, Pang Kok Keong from Antoinette served his local take on gnocchi – charcoal abacus seeds in foie gras sauce. Showcasing his Hakka heritage, chef Pang presented the cuisine's iconic dish, abacus seeds, with a luxurious twist, serving it with a medley of mushrooms and coated in foie gras and white wine sauce. This was paired with Spice, a tipple of Havana Club rum, banana vinegar and Sarawak peppers.
Chef Haikal Johari's lamb gulai
Haikal Johari, the head chef of one-Michelin-starred Alma by Juan Amador was also present and created a lamb gulai dish exclusively for this dinner. Four parts of the lamb – shoulder, loin, belly and sweetbreads – were expertly prepared in various styles before it was drizzled in a smooth and delicately spiced curry. The spices were brought out more with each sip of Bread Whisky, a drink comprising Jameson whiskey, gula jawa, old coconut and bread.
Guests digging into a scrumptious seven-course meal complete with alcohol pairings
The last main course of the evening was presented by affable host, Damian D'Silva who made it a point to talk to every table. He showcased nasi tekan, a Peranakan compressed rice dish served with an array of curries like assam garam fish, sambal prawn belimbing, and masak lemak kangkong. With all that available, we can guarantee that no guest left the dinner hungry. The last course was paired with Forager's Garden, a refreshing end to the evening made from Monkey47 gin, curry leaf, calamansi tonic and foraged blue pea flower.
Pilsner Urquell's mliko pour was served with the two desserts – a sweet ending to the night
But that's not all, guests also enjoyed two desserts – a baked custard by chef D'Silva and Pandan by chef Pang, a medley of pandan foam, sponge and ice cream – paired with a final mliko pour of Pilsner Urquell.
If you missed out on our Dining Series this time around, don't skip the next one by signing up for our newsletter here.
Time Out Singapore would like to thank the following partners. Venue partner, Folklore; remittance partner, InstaRem; cocktail partners, Monkey 47 gin, Altos tequila, Havana Club rum, Jameson whiskey; beer partner, Pilsner Urquell; held in Singapore as a part of Singapore Food Festival 2018.
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