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.
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