Iron Sup­per Club gets a new home at Jalan Wangi and now serves an ar­ray of pork-cen­tric dishes

Wine & Dine - - HAPPY GIFTING -

Iron Sup­per Club helmed by chef He­man Tan has found a new home at Jalan Wangi. Aside from a new lo­ca­tion, the es­tab­lish­ment also sports a brand new menu fea­tur­ing an ar­ray of pork-cen­tric dishes such as BBQ Iberico spareribs, grilled ton toro pork jowl steak, and grilled Bu­lan pork tom­a­hawk.

Shar­ing his thoughts on the restau­rant’s new di­rec­tion, Tan says, “I saw a de­mand for non-Ja­pa­nese restau­rants that spe­cialise in pork dishes, hence I de­cided to change the con­cept of Iron Sup­per Club to fo­cus on serv­ing dif­fer­ent parts of the hog.”

Pork en­thu­si­asts will be de­lighted with chef He­man’s scrump­tious new of­fer­ings, such as the grilled ton toro pork jowl steak, the 14-day dry-aged pork loin that is served ei­ther grilled or tonkatsu-style; and the BBQ Iberico sparerib boast­ing suc­cu­lent and fork-ten­der meat. For those with big­ger ap­petites, they can try the sig­na­ture Bu­lan pork tom­a­hawk tonkatsu, which is coated with fresh bread­crumbs and deep-fried to golden per­fec­tion. Crispy on the out­side but juicy and ten­der on the in­side, this dish is a sure win­ner. If you pre­fer to have your pork grilled, go for the sigan­ture grilled Bu­lan pork tom­a­hawk, served with Asian mala sauce, scal­lion dress­ing, cilantro chilli sauce and gar­lic crisps. What makes Tan’s dishes ex­cep­tional is the com­bi­na­tion of great pro­duce com­bined with ex­cel­lent cook­ing tech­niques.

Never one to rest on his lau­rels, Tan is al­ways on the look­out for op­por­tu­ni­ties to up­grade his skills to bet­ter serve his cus­tomers. Be­sides this, Tan is also pas­sion­ate about shar­ing his ex­pe­ri­ences. Find out more on ar­ti­cle (www.wine­and­dine. com.sg/2018/10/22/chef-he­man-tan-e2i/).


Through e2i’s Place-and-Train Pro­grammes, chef He­man Tan has had the op­por­tu­nity of re­ceiv­ing var­i­ous types of train­ings re­lated to his job as the se­nior culi­nary di­rec­tor of Iron Sup­per Club. Some of the work­shops he at­tended pre­vi­ously in­clude a barista work­shop and a dig­i­tal skills work­shop.

Two of the ob­jec­tives of e2i’s Place­and-Train Pro­grammes are to help ad­dress man­power short­ages in many in­dus­tries and to tackle skills-gap among job seek­ers in­ter­ested in tak­ing on avail­able jobs. For the F&B in­dus­try in par­tic­u­lar, e2i of­fers cus­tomised place-and-train pro­grammes based on each com­pany’s unique needs— some of the train­ings of­fered in­clude culi­nary skills, equip­ment han­dling, food han­dling, and more. Fol­low­ing the con­clu­sion of the train­ing pro­grame, work­ers not only stand to ben­e­fit from learn­ing new skills but they can also look for­ward to a salary in­cre­ment. For more in­for­ma­tion on e2i’s Place-and-Train Pro­grammes, visit www.e2i.com.sg.

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