Search Restaurant

food-opinion

Our very own The Hundred-Foot Journey

by HungryGoWhere Editor

HungryGoWhere.com - 14 August 2014 12:54 PM | Updated 09 Sep 2014

Our very own The Hundred-Foot Journey

One of the latest in a string of food-centric movies to open in the cinemas on 28 August is The Hundred-Foot Journey

The Hundred-Foot Journey still

The movie, starring Helen Mirren and Om Puri, is based on Richard Morais' book of the same name: it is the story of a boisterous Indian family who moves into a rural French town. And they soon find themselves pitting against an uppity Michelin-starred French restaurateur.

Read about, and watch the movie trailer here

Inspired by the movie's Indian and French premise, HungryGoWhere tried to create our own cinematic food plot: like a culinary Disney princess, we stepped into the kitchen of Saveur (Far East Plaza) to learn how to make French dishes, swapping our clothes for chef whites. 

We stepped into Saveur's kitchen with sous chef Andy Cheng to cook the promotional three-course meal ($36.90++ per person) that the French restaurant is serving in conjunction with the release of the movie. 

 

WHAT WE COOKED AT SAVEUR

searing fish

We began by changing our attire, rolling up the sleeves of the smallest size to fit the length of our arms (which, we learnt, are not too long). It came to the top of our forearms.

Around our waist, we circled the apron strings twice around, and tied the knot on one side, "so that it won't snag on any kitchen furniture or equipment while you're working", Heah Zhi Wei, the knowledgeable sous chef of Saveur's Bugis and Far East branches, explained. 

Into the kitchen we go: the first dish we cooked was a classic seafood bouillabaisse (Provencal fish stew) with seabass, cod, mussels and clams. 

The base of the stew was already prepared by the efficient kitchen crew, so we did the minimal (and glamorous) work of searing the slices of fish before plating the dish. "The fish is seared in a hot smoking pan for flavour, and so it will retain its shape in the stew," chef Andy said.  

We finished preparing the mussel and clam with a spoonful of the stew under the salamander (broiler) for the flavours to be absorbed, and served it topped with frisee and chifonnade (long thin strips) of basil leaves.   

 

The next dish required us to be hovering over the induction stoves: lamb shoulder marinated in "curry de Madras", served with coco beans cassoulet. 

The lamb had been marinated and cooked for 36 hours, before it was sliced and set aside.

To prepare the lamb for serving, we heated up the slices of lamb in jus, until the sauce coated the slices evenly. We were instructed to keep swirling the saucepan to prevent the sugars in the sauce from burning at the bottom. 

The preparation of the beans were finished the same way.

Both components were plated side by side (see main picture above), with a scalded sprig of rosemary as garnish, and for aroma.