All it takes is just a minimum of six ingredients to create hotel chef-approved meals. Here, they generously offer up their recipes for us to try at home.
The St Regis Singapore
The St Regis SingaporeIf you’ve been missing out on hearty French food from Brasserie Les Saveurs, executive chef Thibault Chiumenti has curated a special take-out menu for at-home diners to enjoy. Some a la carte favourites include the Foie Gras Terrine and Pork Iberic. We highly recommend one of the many 3-Course Takeaway Sets (from $48) ranging from Poulet Roti to Steamed Seabass and Loup de Mer Ratatouille. For weekend brunch, Chef Chiumenti has created a St Regis Brunch (from $212) complete with a variety of hot and cold entrees, two mains, artisanal cheeses and dessert.
In this recipe, he shares a taste of authentic French cuisine with an easy pan-fried chicken dish you can try at home.
Pan-seared Herb Chicken with Basque Pipérade
(Serves 2)
Ingredients:
2pc Chicken breast
2pc Small onions finely sliced
2pc Garlic finely sliced
1 Red bell pepper julienned
1 Yellow bell pepper julienned
12 Cherry tomatoes
Dry herbs
Olive oil
Salt
Pepper
Method:
1.In a pot, pour in olive oil and cook the onions and garlic over medium heat for 5 minutes.
2.Add in the bell peppers and cherry tomatoes and cook for another 5 minutes. Season with salt, pepper and dry herbs.
3.Cover the pot with a lid and continue cooking the pipérade over low heat for 15 minutes.
4.Season the chicken breast with salt, pepper and dry herbs.
5.In a pan, cook the chicken breast at medium heat for about 5 minutes on each side until a browned crust forms. Add a splash of water into the pan, then cover the pan with a lid to finish cooking. This keeps the chicken moist and juicy.
6.Using a ring mould, plate the pipérade and place the chicken breast on top to serve.
Shangri-La Hotel Singapore
A meat lovers’ haven, Origin Grill prides in bespoke beef selection featuring grass- and grain-fed; pure-, cross- and full-blooded Angus and Wagyu beef from Australia and Japan, as well as snow-aged Wagyu beef from Niigata, Japan. Just as delightful are its seafood dishes such as the Hokkaido Scallops & Jerusalem Artichoke and Smoked Canadian Cod Chowder, including the Australian Pork Chop. Place your orders online to enjoy them at home.
For cocktail connoisseurs, Origin Bar has bottled some of its bestselling flavours for responsible drinking at home. For a more exciting experience, book a private Zoom session for five ($80 per person) and have Origin’s bartenders, Bystrik and Adonis, show you how to mix your own cocktails with all the necessary tools and spirits provided. For more information, email rachel.tham@shangri-la.com.
Chef Mitchell Yeo of Origin Grill shares a one-pan creamy chicken dish.
One-Pan Chicken Fricassee
(Serves 1)
Ingredients:
220g Chicken breast or chicken thigh, skin on
60g Button mushrooms or cremini mushrooms, sliced
5 stalks Green asparagus, peeled
150ml Chicken or beef stock
50ml Cooking cream
3 cloves Crushed garlic
Method:
1. First, season the chicken breast/chicken thigh with salt and pepper, and sear skin side down on a hot pan with some olive oil or cooking oil.
2. Once the skin reaches a golden colour, flip it over and cook it alongside the garlic, mushrooms and asparagus on medium-high heat for 2 minutes.
3. Pour in the stock followed by the cooking cream and reduce with all the ingredients in the same pan, on medium heat. Let it simmer slowly for about 8-10 minutes and season again to taste.
4. Garnish with some raw thinly sliced mushrooms or chopped herbs.
Raffles Hotel Singapore
Raffles Hotel SingaporeOne of the world’s top female chefs with three Michelin stars, Chef Anne-Sophie debuts her entry into Asia with the opening of La Dame de Pic at Raffles Hotel Singapore featuring gourmet French cuisine with an Asian twist.
This June, she unveils a new summer menu highlighting the season’s best produce with exciting dishes like Saga Wagyu Beef cooked over coals and marinated with laksa leaf and nasturtium, Scallop from Hokkaido presented as a carpaccio and seasoned with seaweed and orange pu’er tea; and of course her signature Berlingots, pasta parcels filled with artichoke puree and accompanied with baby artichoke and green shiso coulis seasoned with Blue Mountain coffee, kaffir lime zest and pine buds.
Here, the chef shares a refreshing red tuna dish with vodka and lemon. Although these additions are more popular in cocktails, she finds they also work well in gastronomy as a very light mousse, and goes very well with tuna and other fishes like cod and pollock.
Red Tuna, Warm Espuma with Vodka-Lemon
(Serves 4)
Ingredients:
4 tuna loin steaks of 110g marinated with olive oil, fine salt and freshly ground pepper
4 stalks of celery
For the espuma:
50g lemon juice
100g celery juice
5cl vodka
10g sugar
3 sheets of gelatin
Garnish and finishing touches:
8 celery leaves from the heart of the celery
3tsp olive oil
Fleur de sel
Method:
1. For the espuma: In a bowl, mix all the ingredients except the gelatin. Add the gelatin, which has been soaked in cold water, and melt it into the slightly warmed mixture. Adjust the seasoning. Put in a siphon with 2 cartridges and place in the refrigerator. Take out the siphon 30 minutes before dining time.
2. Season the tuna steaks, then cook and brown all four sides for about 4–5 miuntes. Leave to cool for a while on a plate, then slice the steaks thinly.
3. Peel 4 stalks of celery with a paring knife to remove the fibrous threads. Cut the celery into sticks and cook for 5 minutes in boiling salted water. Cool the cooked celery sticks in cold water, drain and season with a little salt, pepper and olive oil.
4. Plate the celery first and top with tuna. Add a few drops of olive oil, sprinkle fleur de sel and garnish with celery leaves. You can serve the espuma separately.
Grand Hyatt Singapore
Grand Hyatt SingaporeFor the best selection of grass-fed Australian beef and lamb, visit Grand Hyatt Singapore’s online market- place to order all the raw ingredients you need to whip up a wholesome home-cooked meal. The hotel grocer offers a wide selection of sustainably-sourced fresh produce, and also offers packed meals, pastries, desserts, and bottled alcohol. Visit its online shop here.
Director of culinary operations, Chef Lucas Glanville shows us how to make perfectly grilled steaks.
BBQ Beefsteak Marinade
(Serves 4)
Ingredients:
4 x 200g True Aussie beef steaks (rump, striploin or ribeye)
50g Dijon mustard
50g Horseradish cream
50g Chopped parsley
50ml Extra virgin olive oil
Salt and cracked pepper to taste
Method:
1. Mix all the ingredients together. Liberally cover the steaks in marinade and place in the fridge for 4 hours.
2. Take the meat out of fridge for around 30 minutes and allow to come to room temperature.
3. Chargrill steaks to desired cooking temperature, or doneness.
4. Allow to rest for 10 minutes before enjoying.
Swissôtel The Stamford
Swissôtel The StamfordWhether you want to prepare a dish from scratch with fresh produce or prefer to order in a gourmet meal, coupled with some tantalising tipple, Fairmont Singapore and Swissôtel The Stamford’s one-stop online shop Fairmont at Home meets all your needs. Foodies can take their pick from a selection of perennial culinary favourites, including Szechuan Court’s oven-roasted duck; SKAI’s crab cakes; Prego’s Ravioli of Scallop, Norwegian Cod and Broccoli; and Asian Market Café’s signature chilli crab sauce.
Progressive cocktail bar Anti:dote has also introduced eight bottled cocktails in 200ml or 500ml sizes, in collaboration with William Grant & Sons and Bacardi-Martini. Head Bartender Anton Gornev’s favourites include Apple of My Pie, a refreshing whiskey-based cocktail with an umami taste and notes of apple and caramel; and Savile Row Negroni, a bittersweet, smokey and spiced concoction that marries gin and vermouth, infused with beef jerky.
Executive Chef of SKAI, Paul Hallett, shares how to whip up a refreshing plate of crab cakes, which is also available for delivery on the restaurant’s a la carte menu.
Crab Cakes
(Serves 1-2)
Ingredients:
450g Lump crab meat (available for purchase from Fairmont At Home’s website)
2 Eggs
25g Ginger brunoise, very fine
15g Lemon zest, finely grated
25g Cilantro, finely julienned
10g Chives, finely chopped
Salt
Cayenne pepper
Method:
1. Squeeze water from crab meat and place in a chilled bowl, on ice. Add in lemon zest, ginger, eggs, chives and cilantro, and season lightly.
2. With rubber gloves, use your hand to lightly bind together the crab mixture, ensuring you don’t shred the crab meat too much.
3. Shape the crab in a 7cm cutter, and place flat on a tray with plastic wrap and refrigerate.
4. To cook: Pan-sear in a non-stick pan until evenly golden brown.
