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:
Grill artistry
Yen Yakiniku (MICHELIN Plate 2019) x Chef Kang’s Noodle House (Bib Gourmand 2019)
22 to 28 January 2021
Yen Yakiniku is an unassuming Japanese BBQ-centric restaurant serving the creme de la creme of Wagyu beef and seafood. Chef Kang’s Noodle House is a nondescript canteen stall affiliated to one-MICHELIN-starred Chef Kang’s, famous for its charcoal-roasted char siew and special springy jook sing noodles.
In this collaboration, both establishments showcase their artistry of the grill, the former in robust chargrill flavours, and the latter in the painstakingly perfect bowl of char siew noodles, right down to the daily roasted char siew.
In the wafu seaweed salad with pulled abalone, Yen presents its signature salad with Chef Kang’s special pulled abalone. Fans will be delighted to sample the BBQ Dream Duo ‘Shuang Ping’, comprising Chef Kang’s char siew with Yen Yakiniku’s A5 Omi Wagyu. And not least, the Wagyu fat wanton noodles crowns the hawker dish made of springy egg noodles and delicate wantons with A5 Wagyu fats and crispy pork lard for a decadently memorable feast.
Capped at 60 sets (20 sets a day). Reservations from 22-24 January 2021. Delivery on 26-28 January 2021, 6.30-
8.30pm.
ADVERTISEMENTS