Neo – Singaporean Cuisine

Last week, we had the good fortune to grab the last two seats at the Neo – Singaporean Cuisine dinner of Chef Han Li-Guang at the Makati Diamond Residences Alfred Restaurant. Chef Han runs Singapore’s Labyrinth Restaurant which was awarded as one of Singapore’s Top 20 Restaurants of 2014 in addition to many other accolades.

The dinner featured Singaporean dishes re-interpreted and using Philippine ingredients.

30192528385_78a9cd397c

Upon sitting, we were given a rather sweet cocktail of TWG Darjeeling tea, orange and whisky. Quite good but easy to drink a lot of it.

The first course was entitled Snack which had a Rojak Puff and Chee Kueh.

Snacks - Rjak Puff, Chwee Kueh

s  Snacks – Rjak Puff, Chwee Kueh

This was followed by an excellent Chinese Ceviche – one of the highlights of the meal.

Chinese Ceviche - Trevally Fish, Uma Uma Porridge

Chinese Ceviche – Trevally Fish, Uma Uma Porridge

This was followed by another fine dish consisting of King Mackerel with an XO Soup Foam and Tomato Skin. I wish there was more soup, though, as the soup was great – lots of depth and flavor.

King Mackerel - XO Soup Foam, Tomato Skin

King Mackerel – XO Soup Foam, Tomato Skin

Another winner was the classic Chili Crab with Chili Ice Cream, Softshell Crab, and Seaweed. The Chili Ice Cream was the outstanding component in this dish.

Chili Crab - Chili Ice Cream, Soft Shell Crab, Seaweed

Chili Crab – Chili Ice Cream, Soft Shell Crab, Seaweed

I did not think the Roasted Suckling Pig was anything special although the Umami Rice was very interesting and flavorful.

Roasted Suckling Pig - Umami Rice, Seaweed Crisps

Roasted Suckling Pig – Umami Rice, Seaweed Crisps

Lastly, we had some beef with fresh Oyster Sauce.

Beef - Fresh Oyster Sauce, Burnt Scallion

Beef – Fresh Oyster Sauce, Burnt Scallion

The dinner ended with a pre-dessert of Chendol Xiao Long Bao which was enjoyed by all,

Chendol XLB - Red Bean, Coconut Spheres, Pandan Skin

Chendol XLB – Red Bean, Coconut Spheres, Pandan Skin

and lastly, Ice Kachang. Unfortunately, this was overwhelmed by the pineapple, which was a bit too sour.

Ice Kachang - Sorbet of local fruits, Grass Jelly, Pandan Meringue

Ice Kachang – Sorbet of local fruits, Grass Jelly, Pandan Meringue

To accompany the dinner, we had a Gosset Brut Rose Champagne which I thought was a good match for everything up to the Chili Crab, a Calera Central Coast Chardonnay 2011, which was supposed to be paired with all the seafood but which, unfortunately, did not quite match. A thought a Riesling Kabinett would have been a more appropriate choice. The Domaine de la Janasse Cotes du Rhone 2013 was an appropriate choice to go with the Roasted Suckling Pig and Beef.

Gosset Grand Rose Brut NV. Calera Chardonnay 2011, Domaine de la Janasse Cotes du Rhone 2013

Gosset Grand Rose Brut NV. Calera Chardonnay 2011, Domaine de la Janasse Cotes du Rhone 2013

Overall it was an excellent dinner showing Singaporean flavors in a new way.

Makati Diamond Residences is located at 118 Legazpi St., Legazpi Village, Makati City. Tel 317-0999, 878-9699