Smoking Goblets CHEFS OR CONJURERS?
Copper draws inspiration from the silver screen before setting the silverware for a ‘Fantastic Beasts’-themed dinner. Samantha Lim dons the Sorting Hat before delving into an other-worldly experience
Sans the gift of gab, the Sorting Hat is a silly, floppy thing that a server sheepishly tugs over my eyes. We share a laugh, he and I, before a black bowl is suddenly thrust under my nose. “This determines if you’re a muggle or a wizard,” he beams, to which I mouth a lugubrious “O.” From involuntary Secret Santa assignments to undesirable bank statements (revealing the dregs of my account post-christmas), little slips of paper have been bearers of bad news in my life as of late. Someone must have spiked my midday coffee with a few drops of Felix Felicis (a lucky potion in the Harry Potter universe), however, for seconds later, I stride into the dining room triumphantly, twirling a brand new wand. Non-mag or not, everyone receives equal treatment at the table.
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...If you have yet to see the film or read the book. A compendium of magical creatures in the Harry Potter universe, Fantastic Beasts and Where to Find Them, was penned by JK Rowling under the nom de plume of Newt Scamander in 2001. Two film adaptations followed in 2016 and 2018, forming the basis of this themed degustation dinner at Copper.
‘Incapable’ best characterise Chai Chun Boon and Zeehan Zahari—incapable of producing an uninteresting meal, that is. The five-course dinner delivered by the husband-wife team was full of ‘aha!’ moments as Potterheads revel in allusions to The Wizarding World, but remains delicious regardless of references. Straddling the line between chawanmushi and panna cotta, a sweet-savoury custard is set aflame before our eyes. Cold follows heat by way of the seared ‘Kappa’ (bluefin tuna under the guise of water demon) served with crystalised greens. But tonight’s watershed moment is the arrival of the ‘Fallen Raven’ (Silkie chicken). It’s easy to be horror-struck by the soot-black bird until the poultry passes your lips. A dollop of blue cheese sauce (so strong it makes our lips curl—in a good way) is served on the side for those who want it. While I would gladly pay for a pint or a glass of Pinot to augment tonight’s ‘magick,’ the mocktails or #drinksbyzee completely put ABV in the back of our minds. Moving from a wispy glass of ‘Dumbledore’s Nebulous Mist’ to a treacly serving of Butterbeer, each pairing gains viscosity, mirroring a wine or whisky progression done right.
‘Incapable’ best characterise Chai Chun Boon and Zeehan Zahari— incapable of producing an uninteresting meal
Mentioning that one of our desserts is glow-in-the-dark might seem like a cheap shot for effect, but here’s the thing: one of our desserts actually glows-in-the-dark—though not for long, as the Acid Pop disappears down my gullet before you can say “Dumbledore.”
WHITE MAGIC
Our expectations were based in the enculturation of the Harry Potter universe, and Copper delivered while successfully skirting ‘tacky.’ Not to be hyperbolic, but the evening was nothing short of magical— a delightful divertissement from daily life. Follow Copper’s social media channels closely for news of their themed-dinners in 2019.