AUTHENTIC STRAITS CHINESE MENU
~ 3 course meal ~
Savoury Steamed Yam Kueh
Nonya-style steamed yam cake made from fresh yam and rice flour, with colourful toppings of dried shrimps, Chinese mushrooms, sliced pork belly, fried shallots, fresh coriander and chillies. Chef Florence’s delicious rendition of the popular Singaporean kueh is packed with rich flavours and natural umami.
Homestyle Nonya Laksa
A mouthwatering savoury dish made of homemade rempah stewed with dried shrimp and coconut milk to create a rich, spicy gravy served with noodles and topped with fried tofu puffs, mussels, succulent prawns, fried fish cakes, bean sprouts and boiled eggs. This yummy recipe was created by both chefs, Juliana & Florence, merging their family recipes to produce a distinct one.
Traditional Butter Cake
A rich and moist cake made with premium butter, sugar, egg, milk, all-purpose flour and vanilla baked to perfection. This delicious age-old recipe by Chef Juliana is a perfect accompaniment to your mid-afternoon tea or a cuppa.
Relaxing natural lemongrass and pandan tea with brown sugar, made with fresh high-quality lemongrass kept in a filtered bag. HOW TO USE: Place the tea bag in a cup, and add 200 ml of boiling water. Steep for 3-5 minutes. Add the lemongrass stalk and use it as a stirrer.
|Savoury Steamed Yam Kueh: STOVETOP/STEAMER||At the time of delivery, serve at room temperature. Leftovers can be refrigerated for up to 3 days, steam for 1-2 minutes before consuming.|
|Homestyle Nonya Laksa: STOVETOP||Heat on low flame for 3 minutes until hot and bubbling.|
|Traditional Butter Cake: MICROWAVE||Serve at room temperature. The cake stays fresh for up to 3-4 days, refrigeration is optional.
To warm, microwave on medium heat for 20-30 seconds. Let it sit for 1 minute before consuming.