The duo is finally reunited and ready to introduce their refreshed menu which showcases distinctive flavours that are meticulously extracted using contemporary techniques. This latest lineup of culinary creations shows a bit more depth and dexterity in their planning and execution, with more boldness in their choice of ingredients and cooking methods.
Amidst heightened alerts, dine-in restrictions and quarantines — namely for chef Glen Tay who was holed up in a hotel room for two weeks following his return from Shanghai after five years at three Michelin-starred Ultraviolet — the power duo of Avenue 87 still found the time to plan and execute a new menu for 2021 with their special brand of mod-Asian fare.
Unlike their debut menu, which delivered adaptations of well-known dishes from various parts of Asia, this current menu is unapologetically Singaporean. According to a spokesperson, Tay was craving hawker fare during his time in quarantine (this April) and used his nostalgia as the inspiration to develop contemporary renditions of his favourite tau kwa (tofu), prawn mee, carrot cake, chendol, and so on. Tay sent his recipes to co-founder and business partner Alex Phan, who then sourced for the ingredients and created the dishes, sharing notes over Zoom.
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