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Monday, March 9, 2009

Cooking Class


A personal favourite of mine is the Raffles Culinary Academy where Raffles Hotel Chefs take turns to teach each lesson. The experienced chefs dispense tips from their years of experience mixed into a dinner with 5 star service. Everyone has their personal favourites, from the 2 separate dollops of sweet or salty butter to the $500 salt. It's interactive dinner at it's best.


The menu:

Truffle Brioche with poached Foie Gras & braised "Granny Smith"

Roasted Turbot with steamed Bak Choy & smoked Potato "Vine Tomato Confit" (check out the size of the turbot!)

Vanilla Panna Cotta, Passion Fruit Coulis with Hazelnut ice-cream

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