Special Recipes for 30th anniversary

Shatec students plating food at Recipes

Shatec students plating food at Recipes

Recipes is serving a special menu created by illustrious alumni chefs to celebrate Shatec’s 30th anniversary

By Chia Hui Jun

Recipes is a bistro set up and owned by Shatec to give its students hands-on experience in the aspects of running a restaurant from cooking, to serving customers, to billing. Located next to Funan IT Mall, it is highly accessible and charges affordable prices.

As one of the pioneers in hospitality and tourism, Shatec has produced 30,000 graduates, including famous chefs such as celebrity Chef Eric Teo, Chef Tony Khoo from Marina Mandarin Hotel, Chef Randy Chow, the Section Head of Culinary Arts at Temasek Polytechnic, and pastry maven Chef Pang Kok Keong from Antoinette.

To celebrate its 30th anniversary on Jul 2, Shatec’s Bukit Batok campus is undergoing a $3 million upgrade, and is also offering a Four-Course Set Dinner Anniversary Menu by the alumni. This celebratory menu will be available only for dinner on Jun 7 and 14 at $42++ per pax. No a la carte menu will be served for dinner on both days.

The appetiser was Slow-Cooked Pork Belly with Apple Salsa on the side. The succulent, tasty pork belly was slow cooked to perfection.

The soup was Mushroom Coffee with Crispy Cinnamon Roll with Prawn Filling. Brewed coffee is used to cook the mushroom.

The main course was Sous Vide Chicken Breast in Smoked Oil, Fig-Glazed Foie Gras, Caramelised Endive, Manchego Espuma and Thyme Jus. Sous vide is French for “under vacuum”. It is cooking in vacuum-sealed plastic pouches at controlled temperatures.
This keeps the chicken breast moist and preserves its flavour.

Finally, the Fondant au Chocolat, made from Valrhona chocolate. The warm fondant oozing out of the crisp dessert made it a wonderful end to a fulfilling meal.

Recipes – A Bistro by Shatec, 100 High Street, #01-03, The Treasury, Singapore 179434


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