Ho Chi Minh City French Restaurant Braised Beef Cheek lamb Lasagna
Marina Bay Sands' signature restaurant RISE has unveiled an all-new buffet concept celebrating Southeast Asia's most treasured delicacies. Nestled at the lobby of Hotel Tower 1, RISE invites diners to feast their way through the jewels of the region beginning with Thailand, Vietnam, Malaysia and Singapore.
The soothing tones of emerald blue, jade green, light ash timber and a touch of elegance with bronze create a lush dining sanctuary that allows guests to feel right at home at RISE, (pictured above) as they relax in plush booth seats partitioned by undulating timber screens.
Led by Executive Chef Colin Thumboo who brings more than 40 years of culinary experience around the region, RISE is a culmination of expertise collective of its 52-chef brigade, giving rise to a glorious line-up that celebrates the region's most authentic flavours.
In addition to lunch and dinner1 , guests can enjoy comforting breakfast dishes like Vietnamese pho and Singapore style laksa, as well as nasi lemak and lontong, among other pan-Asian and Western favourites like premium cold cuts and cheese platters.
Diners are whisked away to distinct parts of the region as they are greeted by buffet ambassadors dressed in colourful ethnic costumes by the staff-served stations. Traverse the vibrant streets of Thailand and experience the unique charm of Vietnam's floating markets, or satiate cravings for spice in Malaysia before tucking into familiar wok-fried signatures and Peranakan dishes in Singapore.
Hailing from the Land of Smiles, Sous Chef Aumpha Jarutus from Bangkok, Thailand, shares legendary recipes from his family and culinarians he has met through the years before moving to Singapore in 2011. As a child, he used to pound mint leaves, shrimps and spices in a wooden mortar for hours – essential ingredients that are soul to his signature green papaya salad and green curry with chicken. (pictured above)
Enjoy the bowl of goodness with Vietnamese rice paper rolls with prawns, slow braised pork belly and lotus sprouts salad, or with responsibly sourced grilled threadfin fillet, a superior protein marinated in quintessential Vietnamese spices like lemongrass and blue ginger.
The star of the show is the Australian beef cheek rendang, (pictured below) layered by Minangkabau herbs and spices which contribute to its extravagantly complex flavour. Pair it with the beautiful blue butterfly pea nasi lemak, or choose from a variety of complementary sides like crispy ikan bilis, peanuts, sambal goreng tahu tempeh, rolled egg omelette and fried chicken wings. The station also houses a variety of curries made using Indian handi pots, such as lamb vindaloo, chicken tikka masala, butter chicken, as well as a whole grilled seabass tikka.
Finally, come home to Singapore and indulge in the city-state's iconic local delights, from succulent chilli crabs and har cheong gai (fried prawn paste chicken) made using a whole spring chicken, to Singaporean chef Stella Tan's grandmother's recipe of Chinese rojak at the live station.
Here, Chef Thumboo presents the unique Peranakan Tok Panjang, a traditional, extravagant feast starring his family's recipes of ayam buah keluak (chicken in spicy tamarind gravy and native keluak nuts) and bakwan kepeting (pork & crab meatball soup), complete with babi pongtay (Nyonya-style braised pork), ikan gulai (fish curry), Nyonya chap chye (braised mixed vegetables), kerabu bok nee (cold black fungus salad) and nasi kerabu (blue pea glutinous rice).
Cocktails lovers will delight in tipples (S$20++ per glass) such as the Miss Joaquim, a Tanglin Orchid gin-based cocktail shaken with laksa leaves, flower blossom, aperol and fresh lemon juice, and the refreshing Siam Margarita, starred by a Cointreau infused kaffir-chilli and lemongrass concoction steeped for days, before being shaken with Patrón Reposado and fresh lime juice.
Guests can also enjoy creative mocktails (S$12++ per glass), from Memories of Saigon, featuring a house-made avocado concoction with Vietnamese coffee and milo, to Penang Jem, a unique blend of sugarcane juice, lemon juice, egg white, nutmeg and longan.
a. 1 Bayfront Avenue, Lobby, Hotel Tower 1 Singapore 018956
e.[email protected]
fb.www.facebook.com/rise.mbs/
w. RISE Restaurant Website
t. +65 6688 5456
Source: https://www.expatchoice.asia/eat-drink/journey-through-southeast-asia-marina-bay-sands-rise-restaurant
0 Response to "Ho Chi Minh City French Restaurant Braised Beef Cheek lamb Lasagna"
Post a Comment