21 May 2013
Shatec 4-Course Dinner Anniversary Menu
Recipes - A Bistro by Shatec
Venue: 100 High Street, #01-03 The Treasury, Singapore 179434
Contact: +65 6415 3505 / 6415 3503
Opening Hours: Mon - Sat: 9.00am - 10.00pm (Closed on Sundays and Public Holidays)
- The Shop
Shatec, one of Singapore's largest and most established training institutes for the hospitality and tourism industries, is pleased to announce that it will be celebrating its 30th Anniversary on 2 July 2013.
RECIPES, a full-fledged restaurant managed and operated by SHATEC, will also be serving a Four-Course Set Dinner Anniversary Menu on June 7th & 14th (Fridays) with dishes created by famous SHATEC alumni.
Recipes is a student-run restaurant that is open to the public. Look forward to being charmed by the excellent service and delectable fare which uses top-quality produce prepared specially for you by the enthusiastic Shatec Institutes Hosts.
- The Food
4-Course Dinner Anniversary Menu is only available at RECIPE on June 7th & 14th 2013 @ $42++. With a complimentary glass of wine and coffee or tea.
Appetizer: Slow-Cooked Pork Belly with Apple Salsa
Created by Chef Randy Chow, Class of 1986
I was intrigued by the sweet-tart apple salsa and adorn the beautiful succulent moist tender fat meat. However the rice cracker was pretty stale. Maybe it was prepared much earlier before dinner.
Soup: Mushroom Coffee with Cinnamon Roll with Prawn Paste
Created by Chef Eric Teo, Class of 1986
I was blow by the aromatic aroma, creamy, velvety, rich and heady mushroom soup. I felt the coffee taste was gently pleasant and desirable for a non-coffee drinker like me.
Main Course: Souse Vide Chicken Breast in Smoked Oil, Fig Glazed Foie Gras, Caramelised Endive, Manchego Espuma, Thyme Jus
Created by Chef Tony Khoo, Class of 1986
Souse Vide, the latest gastronomic craze, "under vacuum" - a method of cooking in vacuum sealed plastic pouches in a water bath for longer than normal cooking times - 72 hours in some cases. The breast chicken is incredibly moist and tender, making it so moreish. The foie gras was cooked perfectly with a lovely crunchy char on the outside and will be even better it was slightly sweeter.
Dessert: Fondant Au Chocolat
Created by Chef Pang Kok Keong, Class of 1993
The foundant au chocolat was rich and dry. Crusty on the outside, with thick melty chocolate in the center. Thought not as decadent as I expected, but still a lovely combination with their homemade vanilla ice cream and pistachio.
During our tasting, one of the Shatec student did a live demo how a mocktail drink is prepared. Recipe is created by one of the student!
- My Opinion
Come and be a part of this experience. Your involvement will help in a big way to hone and shape the skills and service standards of the future hospitality talents.