阿伦笑吃人间周末趴趴吃 – Part 5 of 5: 厦门街潮州发记 and Casserole @ Rasa Sentosa Resort

In a special collaboration with ten well-known restaurants, omy.sg and Lianhe Wanbao, together with veterian food critic Ah Lun (黄卓伦) brought a group of readers on exclusive gourmet food trails for five consecutive Saturdays.

Each week, a group of 80+ readers visited two restaurants together with Ah Lun to sample their signature dishes as well as specially created dishes, not available on the restaurants’ menu.

Other than eating, participants also had the rare opportunities to meet with the restaurants’ chefs, some of them even sharing a few cooking tips on the spot.

All good things come to an end - participants at the final Ah Lun food trail

For the fifth and final event, I attended the food trail together with fellow bloggers, Catherine Ling and Darren Ng.

We visited the Teochew Restaurant Huat Kee (厦门街潮州发记) for the first session and Casserole @ Rasa Sentosa Resort for the latter session.

Here’s the menu for the first stop:

四拼盘（肝花+春卷+猪脚冻+猪头粽）
草菇鸡片汤
传统包菜鸡
菜脯炒粿条
玻璃芋泥
Surprise Dishes: Roast Suckling Pig

Being half-Teochew (my mother’s side), I was brought up to enjoy and savour many traditional Teochew dishes like Orh-Ni (yam paste) and pork gelatin at many banquets. Teochew people love to host banquets at every occasion possible – during my grandparents’ birthday each year, Chinese New Year and other festive periods that call for large family gathering and celebration.

This was the first time I ate at Huat Kee though, and I must say, I was impressed by practically all the dishes presented.

The five plates of appertisers were all a delight, ranging from pork gelatin to the simple fried spring roll.

The cabbage chicken was particularly lovely. When the cabbage was cut open, the aroma of the chicken lures one to wolf it down with a bowl of pipping hot steamed rice.

猪脚冻 - one of my late maternal grandfather's favourite food

猪头粽 - Made from pig's head meat, this dish sounds daunting, but is delicious

春卷 - Not your usual fried spring rolls, these comes with "Tau Suan" bean fillings

肝花 - Not your usual ngoh hiang either, these comes with pork liver filling

草菇鸡片汤

Teochew chicken soup for the soul

传统包菜鸡 - One of the restaurant's signature traditional Teochew dish

The chicken is stuffed into a whole cabbage and broiled. Cutting the cabbage open unwraps a sweet aroma.

菜脯炒粿条 - fried kway tiao with cai por

Teochew Restaurant's genourous towkay presenting the surprise dish

Roast suckling pig! - One per table some more

Happy diners tucking in

玻璃芋泥 - Tradition Teochew orh-ni dessert, complete with a silver of pig's fat, definitely not for health nuts

玻璃芋泥 - Tradition Teochew orh-ni dessert, complete with a sliver of pig's fat, definitely not for health nuts

Traditional Chinese tea to clear palates before heading to the second stop

Towkay sharing with Catherine the wide array of abalone selection in his restaurant

The second stop for this final food trail with Ah Lun was at Casserole Restaurant at the Rasa Sentosa Resort, owned by the Shangri-la Group.

Here’s the menu at Casserole:

热炉烤面包配搭牛油+摩洛哥酱
摩洛哥风味乡土酸甜浓汤Harira Soup
摩洛哥风味炉烤大鱼拌小米饭Couscous
北印度风味皇族咖哩羊肉
泰国老风味师傅家传绿咖哩鸡
新加坡风味民间甜品
Surprise Dishes: Indian crackers with mint sauce, wanton noodle

The menu

Inside the restaurant

The chefs making sure everything runs smoothly

Head chef greeting everyone

热炉烤面包配搭牛油+摩洛哥酱

Darren doing his photography round

摩洛哥风味乡土酸甜浓汤Harira Soup - Morroco's national soup

摩洛哥风味炉烤大鱼

小米饭Couscous, to go with the fish

The Morrocan chef presenting his dishes to the guests

北印度风味皇族咖哩羊肉 - Mughal mutton curry

Raisin rice to go with the mutton curry

Indian crackers with mint sauce

The full spread of fine Indian cuisine

Ah Lun mingling with guests

泰国老风味师傅家传绿咖哩鸡

Wanton soup noodle

新加坡风味民间甜品 - Cheng Tng

The holiday atmosphere at the resort was a fitting venue to host the food trail finale. Upon arrival, guests were presented with a garland of seashell-strung necklace each.