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Try Sapore Italiano's black pizza with squid ink from $15. -- PHOTOS: SAPORE ITALIANO, 25 DEGREE CELCIUS, BT FILE
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The Singapore Chefs Association is presenting a charity dinner for 20 people at Vanilla Pod restaurant in Mandai Orchid Garden on Oct 17.
The five-course degustation and wine-pairing menu will be prepared by the Singapore national culinary team, who will cook for the public for the first time.
The team hopes to raise $30,000 for ChildAid, an annual charity concert that supports The Straits Times School Pocket Money Fund and The Business Times Budding Artists Fund.
The culinary team, helmed by Chef Yen Low, will whip up dishes such as pan-seared slipper lobster served with salsa of green papaya and mango with a peanut lime dressing.
Where: Vanilla Pod, Mandai Orchid Garden, 200 Mandai Lake Road
When: Oct 17, 7pm
Price: $3,000 for two persons
Info: For reservations, call 9475-8235 or e-mail louis.tay@tanglin-club.org.sg
New Italian fare in town
There is a new Italian cafe-bar in town. Sapore Italiano has taken over the former Starbucks unit located near the office tower in Raffles City.
The bar is part of a food and beverage chain founded by Italian restaurateur Pietro Mazza, with 30 outlets worldwide including Japan, Russia, the United States and Italy.
The 1,600 sq ft cafe-bar can seat about 60 people and will be open throughout the day for breakfast, lunch, tea and dinner.
Dishes include ribollita, a Tuscan soup made of beans and vegetables covered with bread and cheese (from $10), and a black pizza with squid ink (from $15).
Where: Raffles City Shopping Centre, 252 North Bridge Road, 01-15, tel: 6333-4236
Open: 8am to midnight (weekdays), 10am to midnight (weekends)
Cooking demo
Head down to 25 Degree Celsius on Saturday for a cooking demonstration by chef Jean-Charles Dubois (above), owner of The French Kitchen in Magazine Road.
He will showcase a three-course meal with recipes from cooking doyenne Julia Child's cookbook, Mastering The Art Of French Cooking, and participants can tuck into tasting portions of the dishes after.
Learn how to kill a lobster and cook dishes such as gnocchi de pommes de terre, a potato gnocchi, and moules a la mariniere, fresh mussels steamed in wine.
In line with the movie Julie & Julia, about aspiring chef Julie Powell's attempts to cook all 524 recipes from Child's cookbook, the store is also having 20 per cent off cookbooks by Child and Powell.
The workshop is limited to 20 people. Those interested should register and pay by Wednesday.
Where: 25 Keong Saik Road, 01-01, tel: 6327-8389
When: Saturday, 2pm
Price: $65 per person
Taste of Tangs
Tangs has created a new demonstration kitchen at its VivoCity store and will hold weekly cooking demonstrations every Wednesday starting next week. The two- hour demonstration is limited to 12 people, who will each be given tasting portions of the demonstrated dish.
The series kicks off next Wednesday with a workshop by chef Puja Pawa (right) from Paisley and Cream, a cafe in Clarke Quay. She will teach participants how to make strawberry cupcakes with butter cream icing and red velvet cupcakes with vanilla cream frosting.
Where: Tangs VivoCity, 1 Harbourfront Walk
When: Every Wednesday starting from next week, various times.
Price: $60 to $80 per person
Info: Go to www.tangs.com.sg for class schedules and register at the customer service counters at Tangs Orchard, Level 2, tel: 6737-5500, and Tangs VivoCity Level 1, tel: 6303-8688
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