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:
Neighbourly link
Cure (MICHELIN Plate 2019) x Man Man (Bib Gourmand 2019)
17 to 23 February 2021
The chemistry between chefs Andrew Walsh of Cure and Teppei Yamashita of Man Man Unagi is fortuitous. Chef Andrew first stumbled across Chef Teppei’s eponymous omakase joint in 2011 when he arrived in Singapore. Fast forward 5 years and both chefs have now become neighbours who bond over beer, with Man Man opening just two doors down the street from Cure. Both chefs stand firm in using high quality produce – Man Man’s unagi comes solely from the Mikawa Isshiki region which is famous for high quality unagi, while Chef Andrew’s famed Nua Irish cuisine uses top quality produce from different regions of Ireland, such as duck from Silver Hill Farm, grass fed beef from John Stone, and Irish cream from Avonmore Creameries.
The appetiser of Silverhill Farm duck takoyaki is enhanced with unagi glace and katsuobushi for added umami, while still allowing the clean flavours and fattiness of the hybrid duck to shine. The main event of BBQ unagi and Irish corned beef porridge sees toasted unagi bones for the grain, as well as aged Irish beef and Cashel blue cheese. To end, Avonmore macha cheesecake is an inspired combination of Irish oats cookie and shiso.
Capped at 70 sets (35 sets a day). Reservations from 17-20 February 2021. Delivery on 22-23 February 2021, 11am-
3pm.
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