A Taste of Nostalgia with Host Yun Hui
Time & Location
About the Event
$130/pax, inclusive of Wine, Spirits Pairing & Sparkling Drinks
Date: 6 Jul, Sat
Time: 7pm - 10pm
Venue: 115 King George's Avenue, #01-01, S(208561) (Lavender MRT)
As someone who lives for food experiences, Yun Hui enjoys sharing good food, fine-tuned with his own twists and style. You will find classic dishes, inspired by the cooking matriarch of the household - his grandmother. “Eat Moreish” features nosh that are zhng-ed up with a personal touch, fine-tuned with many trials and errors. The item on the menu Yun Hui is most proud of would be the Lor Bak Rice, with pork belly teased on low heat for maximum flavour.
Beverages: Pure indulgence in every bite. Heighten your senses with a stellar line-up of some of the finest wine and spirits, specially selected by a team of expert sommeliers, to match every dish. For non-alcoholic guests, you can enjoy Sparkling Drinks paired together with your meal.
Creamy soy chicken breast spiced with chilli padi. Served on a tortilla chip and flame-charred on the spot.
Paired with Altos Margarita
Altos Blanco, Chili Padi Infused Agave Syrup, Fresh Lime Juice
Lemongrass scented mackerel otak-otak infused with prawn reduction. Topped with a layer of lightly-flavoured egg pudding.
Paired with Egged Tom Collins
Monkey 47 Gin and lemon, served tall with lemongrass whipped peaks
Lor Bak Rice
Slow-braised pork belly topped with a liquid center miso-marinated egg and served on rice. Grandma’s chilli sauce on the side.
It’s a yong tau fu, it’s a ngoh hiang, it's both Grandmas’ specials in one. A fried pocketful of “five-spice” pork and prawn served with coriander dip.
Paired with Jacob’s Creek Reserve Riesling
A Riesling with a lovely mix of citrus, spice and ginger to accompany and cleanse the palate
Classic Lemon Tart
Sweet and creamy lemon curd on a buttery shortbread. Highly addictive!
Paired with Sloe Gin Negroni
A not so classic Negroni. The chief attraction of the Sloe Gin Negroni is of course, our Schwarzwald Sloe Gin, which is distilled in small batches from 47 rare and regional botanicals and macerated with hand-picked sloes.
Dinner will start at 7.30pm sharp in a communal dining setting. Please indicate your dietary requests upon booking.
More details will be sent to you nearer to the event date.
Tickets are strictly non-refundable
Promo price is not applicable for Chef Eric Teo’s events ($400 Per Pax)
This event will be recorded and used in Dine Inn A&P materials
Menu subject to change without prior notice
- Per Pax$130$1300$0