Angela May Food Chapters Now Open At Robinsons The Heeren
SHARE WITH FRIENDS!
A new chapter in culinary host Angela May’s food journey
By Nicole-Marie Ng
TV personality launches her brand new restaurant at Robinsons The Heeren.
She’s travelled the world and has sampled cuisines from diverse cultures. This year, Angela May has finally decided to take the next step in her culinary journey by opening her own restaurant.
One year in the making, the restaurant is a collaboration between Angela May and the DHM group, the people behind restaurants like L’Entrecôte and &Made. Angela May Food Chapters is the first restaurant worldwide under Angela’s name.
The globetrotting host was largely inspired by her travels and multi-ethnic American-Thai background, creating food that is a blend of east and west. She also incorporated techniques she learnt through her experience voicing The Bocuse d’Or and The World Pastry Cup.
With so much experience and inspiration under her belt, these are the three dishes we can’t wait to try at her new restaurant.
Josper Grilled Laksa Lobster Roll with laksa yogurt sauce from Angela May Food Chapters. The laksa sauce wore its coconut origins on its chest with fierce pride and the bouncy, supple lobster chunks were more than happy to play sponge duties. Elsewhere, the kale and wolfberries with sesame dressing played like a deliciously strict and sharply sour Chinese dowager. 3.9/5
A photo posted by Shawn (@larvitar) on
1. Josper Grilled Laksa Lobster Roll
Although Angela May Food Chapters is more of a vegetable-forward restaurant, it has fostered a close relationship with farmers in Singapore to get locally produced fish and seafood too.
Choose to have a lobster or prawn roll drenched in creamy laksa sauce between two buttery brioche buns.
Headed down back with the (partial) gang just to have the entire range of Choux puffs. Having tried all nine (six sweet, three savoury), my favourite still goes to the Cucumber Mint Jasmine and the Josper Grilled Vegetables (not in frame). But still, all nine are made fresh daily, uses quality ingredients and have that insane crustiness that's just so on point, piped with various flavours of cream that's all smooth and interesting. If I were to choose a third favourite, the Dulce Caramel on the left would be it with that aptly sweet and milky caramel flavours. So so good …
A photo posted by XW Chua (@the_xw) on
2. Choux pastry
Baked in a Josper oven, Angela takes great pride in serving both sweet and savoury choux pastries. She recommends the Cucumber Jasmine Choux and Grilled Vegetable Choux for its slightly spicy and smoky flavours.
#ebesfoodblog Love this caramelized cauliflower! Recommended for vegetarians! A hearty meal with very fresh ingredients at this new restaurant! 🍴 Angela May Food Chapter, Robinson, Somerset #freshness #foodiesg #recommended #orchard
A photo posted by Foodie | Traveler | Marketer (@foodiebe_london) on
3. Caramelized Cauliflower Steak
The focus at Angela May is largely on highlighting vegetables. You’ll even find herbs and vegetables growing inside the restaurant that chefs then use to finish their dishes.
The Cauliflower Steak is a good example of showcasing how vegetables can be treated as a main course too. The char of the cauliflower adds depth to the earthy taste of the vegetables, leaving you satisfied despite the light meal.
Angela May Food Chapters. Robinsons The Heeren, #02-02, 260 Orchard Road, Singapore 238855. Opens 10.30am to 9.30pm daily.
Make Your Reservations Here