OUTSIDE CATERING

Apologies to those of you who made reservations tonight n was looking forward to dine here at bussorah. Unfortunately I was engaged to cook at someones house n can be at both places. I wish I could though. Second outing in two weeks n not too bad for pocket money.  I enjoyed tonights event alot more. Got our groove on n things went much smoother than it did before.  Quite pleased with the food as well n I know that our diners were happy too. Thanks Wah Fong for engaging my services. You have a lovely home.
pictures for tonights 4 course meal.....

before the sauce

RED MULLET| SEAFOOD RISOTTO| LEEKS N VEG

SAME SAME

SIGNATURE SARDINE

FOIE GRAS TORCHON STUFFED WITH FRESH APRICOTS N GREENPEPPERCORN

MARINATED WASHINGTON APPLES

ORANGE ZEST

MY LOVELY ASSISTANTS

BREAD BOARD

RAZOR CLAMS| KONBU| YUZU| HAZELNUT

BREAD BOARD "THANKS DAD"

GETTING ALL READY

OUR ISLAND FOR THE NITE

MISENPLUS

BUCKWHEAT CAKES|HERDS|MICRO CRESSES| APPLES|

CITRUS FRUITS| MARSHMELLOWS|PICKED SHALLOTS| CHOC POWDER| 

VINEGARS|OILS|ETC ETC....,

HALF A PIG

BONE THUGS N HARMONY

TOTALLY DEBONED

SUCKLING PIG

SOUS VIDE??

NO VACUUM PACK

NO THERMO

BRAISE

FOOD FOR THOUGHT

Headed down to Orchard Towers yesterday midnight...Nooo...Not what u think I was doing there. For those of you who's had to do last min grocery shopping, let me direct you to Jasons Supermarket at Orchard Towers. Its a small supermarket but I discovered a couple of goodies that will be put to use tonight. I also found honey comb...been looking around for it for awhile now. Also some sweet Anjou Pears n some organic veg.

my new chopping block..Xmas present from Dad. 

Xmas present from Mom...She claims that I am her Price Charming

and couple of pictures from Xmas Lunch

Pork Head Terrine "Head Cheese"

PETIT FOURS| ALMOND TUILE| APRICOT BEIGNET| MARSHMELLOW| 

SLICE OF ORANGE:-)

PUMPKIN SOUP| BLACK PEPPER SOYA BREAD| ALMONDS

SUCKLING PIGS| AIR DRYING

BELON OYSTER| RED MULLET| SCALLOP| 

FINISHED PRODUCT WITH SEA WATER FOAM

NEW MENU 27 DEC 2010

Just a reminder that tomorrow we will be close for dinner n resume cooking on wednesday. I have an catering event going on. Anyhow...here's the menu for this week

MENU

MONDAYS TO WEDNESDAYS ONLY

6:30PM TO 1030PM

2 COURSES 40.00

3 COURSES 50.00

ALA CARTE

STARTERS

BRITTANY SARDINES| PARSLEY CRUMB| BALSAMIC| YUZU JELLY

18.00

FOIE GRAS TORCHON| SPANISH RED ONIONS| BRAISED APRICOTS| MACHE

18.00

PORK TERRINE “HEAD CHEESE”| PICKLED VEGETABLES| BUCKWHEAT CAKES

18.00

RAZOR CLAMS| KONBU| SCALLOPS| DASHI| BONITO| HORSERADISH

20.00

PUMPKIN SOUP| PARMESAN CHEESE| BLACK SOYA BREAD| ORANGE

12.00

OX TONGUE SALAD| CARAMLIZED ONIONS| POLENTA

12.00

MAINS

STEAK N EGGS “ BEEF ONGLET”| BLACK TROMPETTE MUSHROOM| CHARRED LEEKS

25.00

SUCKLING PIG| CANDIED LEMON| SZE CHUAN CRESS| BLACK OLIVE| CHARRED LEEKS

35.00

KUROBUTA PORK TENDERLOIN| GRILLED SCALLOPS| WHITE PUMPKIN| HONEY LEMON

25.00

RED MULLET| GRILLED TUNA|BRUSSEL SPROUTS| BLACK OLIVE TEPANADE| RED WINE SAUCE

29.00

DESSERTS

ANJOU PEAR| SWEET HONEY COMB| RICE CRISPIES| POPCORN| SWEET LEMON CRESS

18.00

MARINATED CHERRIES| PANNACOTTA| WATERMELON

12.00

CRÈME BRULEE| ALMOND TUILE| MANJARI CHOCOLATE

12.00

new brunch menu

BRUNCH MENU

SUNDAY 10AM – 6PM

BREAD WILL BE SERVED ALL DAY

BACON N EGGS| CONFIT TOMATOES| MUSHROOMS

12.00

SMOKED SALMON| POACHED EGGS| HOLLANDAISE

15.00

COLD CUTS| MORTADELLA| PORK TENDERLOIN| PORK SALAMI| LAMBS LETTUCE| FRESH APRICOTS

18.00

PUMPKIN SOUP| BLACK PEPPER BREAD| ALMONDS

10.00

OX TONGUE GRILLED| MACHE SALAD| MAYONNAISE

12.00

YELLOW FIN TUNA CARPACCIO| MICRO CRESS| MAYONNAISE| CROUTONS| YUZU

15.00

STEAK N EGGSS “ONGLET”| MACHE SALAD

18.00

GRILLED TUNA LOIN| BLACK TROMPETTE MUSHROOM| SEAWEED| BERNAISE

20.00

KUROBUTA PORK TENDERLOIN| APPLE MOUSSE| PORT WINE| ROASTED PUMPKIN

20.00

DESSERT

CAPUCCINO CRÈME BRULEE| SAGO PEARLS| CHOCOLATE

8.00

MARINATED CHERRIES| TAMARIND GRANITA| WATERMELON FOAM| PANNA COTTA

10.00

Suckling Pigs

Besides prepping these little suckling pigs for Christmas day Lunch, I've got a couple of deliveries to make on Christmas Eve day.  I learnt how these little ones should be prep working with David Mollicone at Raffles Grill.  This is one of the dishes that surely impresses. Suckling Pig roasted whole presented table side... Its a beautiful sight.  I take great pride n pleasure in prepping these babies. I know they were taken away way too young and how many of these are demanded in many kitchens around the world? Too many.  I give thanks for their sacrifices and make them proud to know that I put in my best effort in preparing them.  A three day preparation n only a couple of mins in the oven.
Savour these cracklings on our Christmas Day Lunch. A terrine of Pigs Head as a separate dish to the main.
Here's wishing everyone a Merry Merry ChristMas n Happy New Year. God Bless.

CHRISTMAS DAY LUNCH

We are open on Christmas Day Lunch and I have specially ordered some suckling pig for this occasion.  Limited seatings. Reservations made in advance would be greatly appreciated. Hope to see you on this very special day.

Christmas day

Lunch menu

3 course fixed

88.00

STARTER

BELON 00 OYSTER

YUZU

PUMPKIN SOUP

 GARLIC MILK BREAD

MAIN COURSE

SUCKLING PIG “DAVID MOLLICONE” 

 HEAD CHEESE

 BLACK TROMPETTE MUSHROOMS 

GRANNY SMITH APPLE MOUSSE

 SAUCE AIGRE DOUX

DESSERT

FRENCH CHERRIES

SABAYON

MANJARI CHOCOLATE

COFFEE 

TEA

PETIT FOURS

SPECIAL FRIEND REPRESENTING

Hi all...Today got hired  to cook at a birthday celebration so I won't be there at B bakery n also the following Tuesday 28th Dec 2010.  I've asked an old friend of mine whom I worked with at a previous hotel to try his luck at my kitchen this evening.  I introduce Kamal to you. A true cook in my opinion. Kamal has devised a very last min simple menu to serve our guest tonight. For all beef lovers...please come n spend the night with my friend. He will surely find pleasure in taking care of you.

The menu as follows:

DINNER MENU

TODAY ONLY

3 COURSE

40.00

STARTER

SALAD| LAMBS LETTUCE| FRESH FRENCH APRICOTS| PINK RADISH| SAUCE AIGRE DOUX

MAIN COURSE

CHOICES

ALL MAINS ACCOMPANIED WITH POTATO ESPUMA & BLACK TRUMPETTE MUSHROOMS

BLACK ANGUS BEEF T-BONE

BLACK ANGUS RIB EYE

LAMB T- BONE

BEEF ONGLET

YELLOW FIN TUNA LOIN

DESSERT

CARAMEL MILK PANNA COTTA| SAGO PEARLS| CHOC SOIL

AVAILABLE

FRESHLY SHUCKED

FRENCH BELON  OO OYSTERS

YUZU VINAIGRETTE

FINE YELLOW FRISSEE 

7.00 A PCS

NEW MENU

MENU

MONDAYS TO WEDNESDAYS ONLY

6:30PM TO 1030PM

2 COURSES 40.00

3 COURSES 50.00

ALA CARTE

Starters

Brittany sardines grilled| balsamic bubbles| parsley crumb| yuzu jelly

18.00

red tuna loin ‘carpaccio’| mache| lime| beetroot| ikura|

18.00

braised ox tongue| Hokkaido scallop| parmiggiano reggiano| crispy parsley| beef jus

22.00

razor clams grilled| crisp smoked bacon| semi dried tomato| roasted garlic| hazelnut soil

20.00

mains

kurobuta pork tenderloin | sweet corn| bacon| mortadella| lentil stew

29.00

baby rack of lamb| bacon wrapped steamed eggplant| parmesan cheese| green peppercorn oil

32.00

black angus t-bone steak| black trumpette mushroom| béarnaise| black pepper bread| hazelnut oil

30.00

red mullet crispy skin| foie gras grilled| milk soaked sourdough bread fried| tomatoes|

32.00

desserts

cherries & plums ‘marinated’| tamarind ginger granita| watermelon

10.00

caramel milk panna cotta| sago pearls| brown sugar n rhum| poached banana

10.00

BRUNCH MENU 19TH DEC

Hey Hey...its Sunday Brunch again...five days to Christmas.. and I've got a couple of things to keep me busy...Hope you've already got your presents settled...I hear it's a mad rush down in Orchard.
Anyone care for some Ox Tongue

serving this two separate ways:
one with soup which I really think hit the spot, with grilled leeks, corn, onions, and of course pumpkin.
and another as a appetiser type dish. Brined, Braised in court bouillon and then Grilled to smokey perfection...errr..did I say perfection...NOT. Think this is a yummy dish as well with beetroot that's poached sous vide like with orange juice n spices...n I think I'm serving it with a herb mayonnaise.
Pay us a visit before the year ends... see ya'll

BRUNCH MENU

SUNDAY 10AM – 6PM

BREAD WILL BE SERVED ALL DAY

EGGS ANY STYLE| MUSHROOMS| CONFIT TOMATOES| BACON

12.00

YELLOWFIN TUNA CARPACCIO | LIME| IKURA| CRISPY TURNIP| WATERCRESS| SHERRY VINAIGRETTE

14.50

SMOKED SALMON| POACHED EGG| AVOCADO| HOLLANDAISE

15.00

MORTADELLA| PORK TENDERLOIN “COLD”| CONFIT TOMATOES| ROCKET| PARMIGGIANO REGGIANO| LEMON

18.50

STEAK N EGGS “BEEF ONGLET”| PARMESAN| CRISPY BACON

18.00

LAMB T-BONE| YOGURT| FRIED GNOCCHI| AVOCADO| PICKLED RED PEPPERS

22.00

THINLY SLICED BRAISED OX TONGUE GRILLED| SALAD OF BEETROOT| ORANGE| WATERCRESS| HERB MAYONNAISE

18.00

SOUP

ROASTED PUMPKIN| SMOKED LEEKS N CORN| BRAISED OX TONGUE| BEEF BROTH

10.50

DESSERT

CAPUCCINO CRÈME BRULEE| SAGO PEARLS| CONFIT ORANGE| MILK CARAMEL EMULSION| CHOC SOIL

8.00

MARINATED CHERRIES N PLUMS| TAMARIND GINGER GRANITA| WATERMELON BUBBLES| FRESH CREAM

10.00

CHANGE IN MENU

Hey all, yesterday was a packed house..so some things were sold out n some garnishes were use up...baby zucchini, baby navet, shortrib, baby white carrots..so had to make some changes ..only minor...went to the wet market this morning n found some things that I think can be put together....
Also the 2 n 3 course sets are back by popular demand...I guess there are people who see the value in it.
anyways....here's todays menu

MENU

MONDAYS TO WEDNESDAYS ONLY

6:30PM TO 1030PM

2 COURSES 40.00

3 COURSES 50.00

ALA CARTE

STARTERS

BRITTANY SARDINES| PARSLEY CRUMB| BALSAMIC| YUZU JELLY

18.00

PAN FRIED FOIE GRAS| SWEETCORN JUICE| CORIANDER| CRISPY POTATO

26.00

CARPACCIO ALBACORE TUNA| WATERCRESS| LIME| CRISPY TURNIP| SALMON ROE| CORIANDER

13.00

TAGLIOLINI PASTA| PARMESAN CREAM| SHAVED BOUCHOT MUSSELS| VIRGIN OLIVE OIL| BACON

STARTER 12.00 | MAIN 18.00

SWEETCORN CHOWDER| SAUTEED SWEET POTATO LEAVES| SHITAKE MUSHROOM| CORIANDER PARMESAN DUMPLING

12.00

MAINS

PANFRIED FRENCH COD ROULADE| CANNELLONI EGGPLANT| SWEET GARLIC MILK| SHITAKE MUSHROOM

25.00

ANGUS RIBEYE 200GRAMS| CHAR GRILLED SPRING ONIONS| CRISPY POTATOES| BLACK TROMPETTE MUSHROOM

29.00

LAMB RACK| YOGURT| BLACK OLIVES| STEAMED AUBERGINE| PROVENCAL VEGETABLES ON CROUTON

30.00

PAN FRIED STEAK N EGGS”BEEF ONGLET”|FRIED POTATOES| SHITAKE MUSHROOM

18.00

DESSERT

CAPPUCINO CRÈME BRULEE| CHOC SOIL| LEMON| MILK FOAM| CHOC SPONGE

10.00

SUGAR CRUSTED MANGO FILLET| SARAWAK PINEAPPLE| PINK PEPPERCORN| VANILLA SABAYON

10.00

CHERRY PLUMS N BING CHERRIES| POMELO| ESPUMA SPANISH CUSTARD

10.00

NEW MENU

MENU ALA CARTE

MONDAYS TO WEDNESDAYS ONLY

6:30PM TO 1030PM

STARTERS

BRITTANY SARDINES| PARSLEY CRUMB| BALSAMIC| YUZU JELLY

18.00

PAN FRIED FOIE GRAS| MARINATED APPLES| BRAISED DAIKON IN BEEF BROTH

26.00

CARPACCIO ALBACORE TUNA| BLACK OLIVE POWDER| LIME| CRISPY TURNIP| SALMON ROE| CORIANDER

13.00

TAGLIOLINI PASTA| PARMESAN CREAM| SHAVED BOUCHOT MUSSELS| VIRGIN OLIVE OIL| BACON

STARTER 12.00 | MAIN 18.00

BRAISED SHORTRIB| BEEF BROTH| WINTER VEGETABLES| GNOCCHI

STARTER 12.00 | MAIN 22.00

MAINS

PAN FRIED COD N CRISPY TUNA LOIN| YUZU HOLLANDAISE| SAUTEED ROMAINE LETTUCE

25.00

ANGUS RIBEYE 200GRAMS| SPRING ONION N BABY PEPPERS| ARTICHOKE

29.00

LAMB RACK| YOGURT| BLACK OLIVES| STEAMED AUBERGINE| PROVENCAL VEGETABLES ON CROUTON

30.00

STEAK N EGGS”BEEF ONGLET”|FRIED POTATOES

18.00

DESSERT

CAPPUCINO CRÈME BRULEE| CHOC SOIL| LEMON| MILK FOAM| CHOC SPONGE

10.00

STEAMED VANILLA CUSTARD| BLACK SESAME PASTE N CRUMB

8.00

CHERRY PLUMS N BING CHERRIES| TAMARIND GINGER SOUP| BARLEY

10.00

todays brunch pixs

Boy...thank God that it got busy today...everyone was guessing that people have left for the holidays...two weeks to christmas n then New Year n 2010 's passed n gone like that.  A new chapter awaits n wats he got in store for me?
I'm guessing that by now you know the ingredients that I work with..you know its really funny sometimes when I think of the way things are plated here.  I look back at every dish n to be honest...none of them looks the same!!  thats crazy....

egg n ikura...black trompette...parmesan cream..coriander

french toast...banana...palm sugar

shaved tuna loin

quail ...beet salad...thousand n one things

tuna carpaccio

vacherin mont 'or...yuzu...

SUPPER@HOME

what we had for supper the last few nights.  I've never eaten this well.

in season black trompette mushrooms|braised n pan fried bacon| romaine lettuce| onion rings

this dish tasted so good...full of umami...parmesan cheese would finish this nicely

pan fried beef onglet| black trompette mushrooms| garlic| salt crystals| pan jus

simply heaven...to be honest, it taste way better than the black angus ribeye

wat does one do with left overs from the restaurant???

feed urself n ur family

quail wrapped with bacon|egg sunny side up| vienna bread(crispy on the outside, soft n steaming hot on the inside

yummers!!!!

Bon Apetit my friends!!!

oh...present from my previous bosses at pamplemousse

sorry guys...wat was I thinking, I should have shared it with you that very night.

they say that 2005 was a year of drought........

something that caught my eye
think this is so cool
took the pictures from Gastro on Tours Blog