SALT SES­SIONS

SALT Magazine - - Contents - TEXTAMY VAN PHO­TOS BEN­JAMIN SOH

A feast of bold lo­cal flavours at Ho­tel Jen Tan­glin’s Ah Hoi’s Kitchen.

Ah Hoi’s Kitchen treated spe­cially in­vited guests to a su­perbly

ex­e­cuted lo­cal spread re­plete with ir­re­sistible flavours.

Who can say no to a suc­cu­lent crab cre­ation -es­pe­cially one that’s gen­er­ously coated with umami-laden salted egg yolk and scat­tered with ad­dic­tively crispy yam fries. On 30 May, spe­cial guests in­clud­ing Ah Hoi Kitchen’s reg­u­lars, friends from the me­dia, food blog­gers and in­flu­encers were in­vited for a din­ner tast­ing at Ho­tel Jen’s pop­u­lar pool-side restau­rant. Ev­ery­one couldn’t get enough of the new crab spe­cial­ity along with the host of new dishes that the culi­nary team rolled out.

The con­vivial din­ner started off with tast­ing por­tions of crispy stuffed seafood you tiao with chicken floss and mayo, soft shell crab with salted egg, and spicy fried egg­plant with crispy fish skin, fol­lowed by clear seafood soup with plump prawns and scal­lops served in co­conut. Next up was a dish com­pris­ing suc­cu­lent fried se­abass with a pi­quant sauce and crispy fried ce­real prawns.

Dur­ing the evening, Ah Hoi Kitchen’s Head Chef Tiger also ex­pertly demon­strated his sig­na­ture salted egg yolk crispy yam crab dish. He tossed large Sri Lankan crabs with a rich savoury sauce be­fore serv­ing gen­er­ous plat­ters of the crus­tacean to ev­ery­one. The guests also got to savour Ah Hoi’s kong po chicken strewn with dried chilli, and stir-fried Kenyan beans with dried shrimp and gar­lic. The meal rounded off with hearty claypot mee tai bak with seafood, and a mas­sive ice kachang dessert for shar­ing. All th­ese well-ex­e­cuted dishes were topped with free flow house beer and house wine.

The evening ended on a fun note with a lucky draw. The prize? An amaz­ing two-night stay at Shangri-La Ho­tel, Bangkok. Goodie bags filled with the chef’s recipes, chicken floss, fish skin, Thai spicy sauce, crispy yam, and a small claypot, along­side a copy of SALT magazine were pre­sented to all the guests be­fore they left.

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Crispy stuffed seafood you tiao with chicken floss and mayo; soft shell crab with salted egg, and spicy fried egg­plant with crispy fish skin

Seafood soup ser ved in co­conut

Chef Tiger’s fried se­abass with Thai spicy sauce, and crispy fried ce­real prawns

Salted egg yolk crispy yam crab

Ah Hoi’s kong po chicken and stir-fried Kenyan beans with dried shrimp and gar­lic

Claypot mee tai bak with seafood

Ice kachang

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