Discover the series of four 4-hands collaborations between MICHELIN Plate and Bib Gourmand restaurants and street food establishments!
Singapore’s hawker culture has returned to the spotlight, having recently been added to the UNESCO list of Intangible Cultural Heritage of Humanity.
The MICHELIN Guide Kitchen Takeover will take place across the months of January to March 2021. Some of the exciting one-off menu offerings include Spiced curry leaf and coconut chutney cereal prawns, Wagyu fat wanton noodles, Silverhill Farm duck takoyaki, and even Bak Kut Teh Hotteok will definitely surprise your tastebuds!
The four menu collaborations are:
Thevar (MICHELIN Plate 2019) x Keng Eng Kee (MICHELIN Plate 2019)
18 to 24 January 2021
Thevar and Keng Eng Kee are two MICHELIN Plate restaurants that may seem very different to some, but could not be more similar. Chef Mano Thevar combines his childhood and tradition from his Indian roots with European techniques to create Indian-inspired cuisine with a modern gaze while KEK is a household Singaporean zichar restaurant that serves classic dishes from different dialect groups while creating their own unique signatures.
You can expect classic zichar dishes with flavours transformed with the touch of traditional Indian spices and ingredients. The first is spiced curry leaf and coconut chutney cereal prawns, with the touch of Indian spices and light coconut chutney giving a welcomed kick to the wok-fried prawns. Next is coffee and caramelised tamarind pork belly, recreating a KEK signature but with tamarind for a tangy twist. And finally, pepper fry claypot chicken rice, combining Chinese sausages and Chinese marinated chicken typically used in claypot rice with specially selected spices from chef Mano.
Capped at 100 sets. Pre-order from 18-21 January 2021. Delivery on 24 January 2021, 11am-2pm and 4-8pm only.