What: Swissotel The Stamford‘s Kopi Tiam never fails to impress with their repertoire of premium, local delights—standouts include their masterful Fish Head Curry, Rojak and Signature ‘Kopi Tiam’ Crab. But if you’re a fan of claypot dishes, you’ll be sure to love Chef de Cuisine Lee Voon Siong‘s latest promotion of sizzling and aromatic, charming claypot specialties.
What to expect: From 20 June to 31 July 2017, look forward to 6 homely yet masterful, nostalgic claypot recipes by Chef Lee that will take you on a gastronomic trip down memory lane:
- Claypot Frog Legs ($26)
- Claypot Bitter Gourd Pork Ribs ($24)
- Claypot Seafood Crispy Noodles ($24)
- Claypot Chicken ($22)
- Claypot Fish Head ($35)
- Claypot Chicken Rice ($22)
Definite highlights include his Claypot Chicken Rice ($22) of chicken, salted fish, salted egg yolk, Chinese sausages, Choy Sum, generously finished with a smooth, supreme dark soya sauce, as well as the expertly executed Claypot Chicken ($22) with a deeply savoury oyster sauce gravy.
Lighter but no less tasty is chef’s Claypot Fish Head ($35). It appears seemingly simple—snapper fish head prepared with mushrooms, tomatoes, yam, cabbage, and a touch of chilli—but the broth is swimming with warmth and flavour.
This was an invited media tasting session, though all views expressed are my own.
Address: Level 2, Swissotel The Stamford, 2 Stamford Road, Singapore 178882
Opening hours: Monday-Friday 11.30am-2.30pm, 6pm-10.30pm; Sat, Sun & PH 12pm-2.30pm, 6pm-10.30pm