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2015-07-20
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This year in conjunction with Singapore Food Festival 2015, Chinatown Food Street (which is managed by Select Group) hosts a gala dinner named “Mod-Local Noir” at the Chinatown Food Street on 17th July at $50 per person.Before the dinner starts, we are treated to a range of modern local tapas and drink.Chilli Crab on ToastAlthough only crab meat is used here, but it really brings one's mind to Chilli Crab with one mouthful.XO Carrot CakeAn atas version of the simple carrot cake with XO sauce on
This year in conjunction with Singapore Food Festival 2015, Chinatown Food Street (which is managed by Select Group) hosts a gala dinner named “Mod-Local Noir” at the Chinatown Food Street on 17th July at $50 per person.
Before the dinner starts, we are treated to a range of modern local tapas and drink.
Chilli Crab on ToastAlthough only crab meat is used here, but it really brings one's mind to Chilli Crab with one mouthful.
XO Carrot CakeAn atas version of the simple carrot cake with XO sauce on it. I feel that the carrot cake does not have the dried radish in it and too soft in texture.
Soya Bean Milk Ice Blended with Grass JellyA refreshing take on the old school drink which some call it Michael Jackson which combines soya bean milk and grass jelly.
It is a 10-course sit down dinner with pre-fixed seating arrangment. One can find each seat easily with name next to the plate. The place is tastefully decorated.
Pandan Cake PopA door gift sweetly sponsored by MoofyPops.
I have ordered Bulmers Original Cider which is served in a glass instead of a bottle as stated on the drink menu. It is stated $12 a bottle on the menu, but interestingly there is no bill. The staff should have informed the diners that the drinks are included in the meal, without additional charges. It is quite misleading with the menu given. The cider tastes quite water-down. The only good thing is that it is cold, which great to combat the heat. I somehow feel that the usual seventh month dinners performs better in service as those dinners usually have staffs going around refilling the soft drinks and ice cubes. This is not the case here. No such service.
The dinner has dishes created by L♥ve 97.2FM DJ Violet Fenying and Chef Jimmy Chok (Consultant at JC Concepts). During the dinner, we also get to enjoy various performances.
Fusion Rojak with Chilli Chocolate DipCrunchy Assortment of Rojak Ingredients served with a Specially Concocted Dip.
DJ Violet Fenying's Creation.
The spicy chocolate sauce adds spicy to the juicy fruits. But when mixes all up as a salad, the sauce becomes too watered down that one can barely taste the chocolate and spicy taste. Maybe it would be better to served chocolate coated fruits, covered with chopped nuts.
Fragrant Chicken Rice Sushi RollSilky Poached Chicken Breast Meat & Crunchy Cucumber, a Unique Creation of Singapore's Heritage Hainanese Dish
It is interesting having chicken rice in sushi form, but it crumbles easily. I think it would better if it is served with the minced garlic sauce or chilli sauce as one usually have these condiments for chicken rice.
Kim Chee Roasted Duck Kuih Pie TeeGolden CUp filled with Savoury Roasted Duck and Kim Chee for that burst of flavour.
Chef Jimmy Chok's Creation.
Interesting combination which works quite well.
Laksa Cigar RollSmoking Hot Cigar Roll stuffed with ingredients fried with Homemade Laksa Paste, served with Quail Egg and Laksa Dressing.
Somehow the spring roll tastes quite salty to me. It is difficult to cut with the knife, so I use my hand for this dish.
BKT Bisque with Pork WantonTender Wanton with Fragrant Pork Filling served with Peppery Bah Kut Teh Bisque
The wanton is quite meaty and juice. The soup is way too peppery and could not taste the essence of the pork in the soup.
Chendol PopA Delightful Local Taste Ice Popsicle
It reminds one of Potong ice cream but with a homemade version way. It is served in a cup which I spend sometimes figuring out how to take it out. Would be better if the server has stopped to explain a bit, instead of rushing through. It melts quite fast anyway. I would prefer a stronger coconut milk taste.
Charred Chicken and Beef Satay WrapFlavourful Meats layered with Crispy Beancurd Skin and Aromatic Peanut Sauce wrapped in Handmade Egg Crepe.
It is quite difficult to eat as a wrap as the crepe is a bit small. Nice combination, although feels that the meat could be much tender and there is no char texture on the meat.
Braised Duck Yam QuinoaSlow-Braised Duck Leg to reveal the Caramlised Essence of the Meat and Braising Stock paired with Healthy Quinoa Grains and an Enchanting Homemade Chilli Crumble.
Chef Jimmy Chok's Creation.
Of all the dishes served tonight, I feel that this is best out of all. I have never eaten quinoa which tastes so flavourful on its own. I could have bowls of it with just the sauce if I am not already so full. Even the aunties who are sitting next to me who have never eaten quinoa like it very much. Another surprise is the chilli crumble which looks like crispy fried chopped garlic at first glance. It has texture like very fine hae bee hiam (Spicy dried shrimps sambal), but without the spicy taste. It tastes addictive, which I wish it could have been served more and goes quite well with the tender and juicy duck meat.
Superior-stock Baked Whole Prawn with Stewed NoodlesJuicy Whole Prawn skilfully cooked with Prawn Broth paired with Silky Smooth Stewed Noodles.
I think this is worst dish out of the all the dishes served tonight. Firstly the prawns look rather dried up and not too fresh. There is barely any meat in the prawns. The noodles is cold and is too mushy in texture. It is quite jala after a few mouthful.
Pulut Hitam Creme BruleeSteamed Black Glutinous Rice with Creamy Creme Brulee, a mixture of texture in every moutful.
Chef Jimmy Chok's Creation.
It is presented in a colorful way with smoke from dry ice under the dish and surrounded with colorful flowers. Great dessert but a bit heavy to finish with.
The dinner ends with the gathering of the chefs who are involved in the dinner and to show appreciation for their hard work.Overall the dishes are not bad, although some may have left too long during the plating session and do not taste as good as expected. The place is quite humid and warm, which makes one difficult to concentrate on the meal.
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