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Sunday, October 25, 2009

Launch of Katong CC Gourmet Club


Singapore's Famous Chilli Crab

Katong CC Gourmet Club was officially launched by MP Lim Biow Chuan (Marine Parade GRC ) on 25th October. Its first event was held at Seafood International Market & Restaurant located at Playground@Big Splash.


Chef Pung teaching members how to select crabs

Chef Pung specially planned a Crab Feast for our inaugural launch. There were 9 dishes. For S$30 nett, members get to try some unique dishes and were given pointers on how to choose crabs by Chef Pung. He narated the origins of our famous Singapore dish, Chilli Crab.


 MP Lim Biow Chuan with Chef Pung Lu Tin

Chef Pung Lu Tin is well-known in Singapore's culinary circle. He is a culinary consultant at the Singapore Culinary Institute, he spearheads efforts to develop Chinese cuisine. Despite his success, he is a simple and unassuming man, readily accepting feedback from diners. He enjoys creating new recipes and generously shares his culinary knowledge.

加东会所美食俱乐部 Katong CC Gourmet Club
{螃蟹飨宴}Exclusive Crab Menu

芙蓉蟹卷双鲜拼
Crab Meat Roll with Seafood Hors D’oeuvre

黄焖蟹肉羹
Braised Crab Meat with Golden Chicken Broth



  
特色三味红鲷鱼
)片斑肉蟹拿桑;松鱼炒;卷斑肉蟹酱莓蓝(
Chef’s Special Trio Taste Red Snapper
(Crab Meat Fish Roll with Blackcurrant Sauce; Fried Diced Fish with butter cheese sauce; Sauna Sliced Fish)







This Sauna Sliced Fish has a unique cooking method. Beer is poured onto the sliced fish which is then placed in the hot pot.The stones in the stone pot are heated to 400 degree Celsius.

蟹扒卢笋豆腐
Crispy Fried Beancurd Topped with Crabmeat Sauce

辣椒螃蟹炸曼头
Chilli Crab Served with Bun

咖哩螃蟹蒜面包
Thai Curry Crab Served with Garlic Bread




This Thai Curry Crab which has a rich, unsweetened curry base is so delicious with toasted bread! My favourite dish of the night.


大澳蟹肉海鲜米粉
Stewed Bee Hoon with Seafood and Crabmeat

杨枝玉露泰式双
Pomelo Mango Puree with Twins Thai Kueh Kueh



 ECL and Chef Pung Lu Tin



First Commenter - yenjai

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