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Singapore, September 4, 2010 Chilled Birdnest with Alaskan Crab Meat in Sake Gelo (by Chef Ken Ling of Chinois by Susur Lee) Find out more: www.brandsworld.com
Brand's Golden Bird's Nest Banquet
Tung Lok Classics
Orchard Parade Hotel
September 17, 2010
$148++ per person
Ticket sale: customercare@cerebos.com.sg
See pictures of the exquisite birdnest dishes by Tung Lok chefs
A magnificent banquet put together by celebrity chef Sam Leong and Tung Lok chefs to mark Brand's 175 anniversary was so good that it certainly deserves a repeat performance.
Brand's, which is the undisputed leader for essence of chicken and a top brand for premium cave-harvested birdnest for 30 years, pulled out all the stops to showcase the traditional Chinese health food in six exquisite dishes.
To describe it as 'lavish' would be an understatement as 2.4kg of dried birdnest was used to prepare the banquet for 80 guests, with each enjoying 30g of the pricey delicacy spread over the six courses.
Some foodies estimated that such a dinner could cost between $200 and $250 for one. But you can enjoy the same thing for much less on September 17 - at $148++.
While creations of birdnest dishes at some restaurants could hardly be described as impressive - imagine dim sum plopped with bland or inferior birdnest or dishes with birdnest that has vanished, the Tung Lok chefs certainly have a knack for marrying it with other foods without making their creations appear pretentious.
Everything seemed to flock together.
Here's the grand menu:
Gorgeous tomato and sweet Alaskan crabmeat stood out with their delicious flavours while the sake jelly and birdnest played commendable supporting roles.
Baked Superior Bird's Nest with Fresh Flower Crab Meat and Chicken Broth served in Young Coconut (by Chef Lee Man of Tung Lok Signatures)
Flaming white 'lava' continued to bake the coconut at the table, keeping the soothing soup hot while the prized contents were being spooned out and savoured.
Steamed Fish Fillet stuffed with Bird's Nest in Ginseng Broth (by Chef Anthony Chuah of Tung Lok Seafood)
It was an extraordinary fillet, carved from a giant grouper and served in an aromatic ginseng soup with a lovely herbal flavour that was near-addictive.
I felt energised to take on the next dish.
Brand's Buddha Jumps Over The Wall (by Chef James Ho of My Humble House
This famous banquet dish was deconstructed and then constructed. The different ingredients of abalone, shark's fin, birdnest, etc, were not swimming in the thick soup, but were instead, wrapped together in an egg-crepe pouch.
You have to open the pouch and empty its contents into the delectable sauce, which is Tung Lok's signature abalone sauce used in its abalone dishes and new year fortune pot.
Poached Crispy Rice with Lobster and Bird's Nest in Seafood Broth (by Chef Martin Foo of Tung Lok Classics)
It tasted like comfort food but with sophisticated touches and also two kinds of rice to add interesting textures to the porridge-like broth - the softness of steamed rice and the crispiness of dried rice that had been deep-fried.
Sweetened Handmade Almond Jelly served with Brand's Royal Superior Bird's Nest (by Chef Zhang of Shin Yeh)
This slighty chewy and peanutty almond jelly is one of my favourite dishes at Shin Yeh. I can enjoy it alone. But why not join all the diners to end the feast with a flourish - pour the whole bottle of birdnest into it and dig in!
Birdnest fans, don't miss this incredible culinary experience. You can be assured the birdnest is not the dubious kind used in many commercially produced types seen in Chinese medical shops.
This is superior stuff. Certified by scientists, experts, high-tech finger-printing machines and those involved in the harvesting of cave birdnest.
See pictures of the exquisite birdnest dishes by Tung Lok chefs
