Dishing out Singapore flavours in the Alps
Chefs Ethel Hoon and Jakob Zeller of Restaurant Klosterle are looking to serve salted fish, kueh and zi char in Austria
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Chefs Jakob Zeller and Ethel Hoon of Restaurant Klosterle at Laut bar in Stanley Street, where they did a one-night pop-up on Monday.
ST PHOTO: KELVIN CHNG
Up in the Austrian Alps, at Restaurant Klosterle, diners can order a Singapore-inspired chiffon cake for dessert.
The chefs, Ethel Hoon and Jakob Zeller, make it with a herb called sweet woodruff, which has a similar flavour to pandan.