The Dirty Stall

Supper Club

Posted on: May 9, 2013

At a place which shall not be named, so just photos to make you hungry.

Yu Shang Inspired Salmon Ceviche

Sashimi grade salmon served with a dipping sauce of plum sauce, Chinese peanut brittle candy, lime juice, coriander & sesame seeds.

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Spaghetti Carbonara

Sous vide egg, kurobuta bacon and truffle cheese.

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Wagyu Tomahawk

Wagyu beef cooked on the bone, approximately 1.5 kg of luxurious wagyu beef seared and slow roasted at 50 °C for 30 hours & served with french fries.

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Kuih Balu Trifle

Singapore’s favourite little sponge nuggets soaked in local black coffee & gula melaka syrup. Layered with whipped coconut cream and grated coconut.

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Wine Tasting Course

Amadio Grande Reserve Pinot Chardonnay Brut
2006 Riesling Grand Cru, Paul Ginglinger
2006 Syrius “The Successor” Shiraz
Lustau East India Solera Sherry
Señor Lustau Solera Reserva

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2 Responses to "Supper Club"

this looks too good :O

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