07 Dec 2015
Full reviews at http://jellylovesfood.blogspot.sg
[IHG Culinary Journey 2015]
This year, Intercontinental Hotels Group (IHG) collaborates with some renowned chefs to start a culinary journey of specially crafted creations for diners around Asia.
These specialties by IHG Ambassadors will be featured at all intercontinental and Crowne Plaza Hotels/resorts in Asia, Middle East and Africa.
In Singapore, diners whose interested in this culinary journey have a choice of 2 courses meal at S$35++ or 3 courses meal at $45++ per pax. If you like some alcohol to go along with your meals, you could order chef's favourite cocktails at S$15 each or selected wines at S$15 a glass/ S$80 a bottle. It's my honour to enjoy the 3 courses meal at Hotel Holiday Inn Singapore Atrium along Outram road. We chose Chef Vikas Khanna's Indian cuisine and Chef Sam Leong's Chinese cuisine.
Chef Vikas Khanna creations:
(1) Tandoori Malai Chicken
- Chicken were prepared in small chunks, about 2" each piece and torched on the surface to get that additional char, smokey taste. Meat was well marinated with tandoori but texture abit dry, maybe because it's breast meat. Take the chicken with the mint chutney and pickled onions, not only it helped to reduce some of the dryness, it also brings your tongue to another level of your palate.
(2) Chicken Tikka Masala
- Personally, I love Indian dishes. I love how the many different spices were prepared to create a curry dish that carries a strong taste and delightful aroma. But this chicken tikka masala dish we had smells fragrant yet taste wasn't what I expected. Presence of masala and turmeric was strong and distinctive but this dish lacks spiciness. There wasn't any naan or prata to go with also. The oven baked vine tomatoes paired with this masala chicken were so sweet, overall causes this dish to taste sweet rather than savoury. This dish wasn't bad after all but still I preferred a spicier version to this.
Chef Sam Leong creations:
(1) Signature Wasabi Prawns
- Whole prawns were de-shelled and deep fried to golden brown, then tossed with creamy wasabi mayo sauce. The batter coating the prawns was very crispy, prawns were flesh and crunchy. Wasabi ratio was little therefore didn't make me tear. The mango salsa that came with this dish tasted like Thai sweet chilli dip. Slight spicy and zesty, together with the sweet mango cubes, it was awesome.
(2) Pan-seared Lamb Chop
- Marinated with lemongrass, the natural citrus flavour was cleverly used in this dish to cover the lamb stench that I hated most. Meat was well marinated, tender and pan seared to perfection. No complains, we really enjoyed this course.
(To be continued at blog)