TT Epaper
The Telegraph
Graphiti
 
IN TODAY'S PAPER
WEEKLY FEATURES
CITIES AND REGIONS
ARCHIVES
Since 1st March, 1999
 
THE TELEGRAPH
 
 
CIMA Gallary
F&B

A spread with a variety of traditional Cantonese and Szechuan food — well, that’s what Swissotel is serving up till November 14 at Cafe Swiss. And whipping it up are visiting chefs from Singapore — Li Yew Chifford Cheah and Jia Bin Lee.

Spicy, sweet, minty, crunchy, sour — there’s a world of flavours waiting to be explored. Begin with soups and starters like Prawn Salad with Lychee Mayonnaise or Hot and Sour soups before savouring main course delicacies like beef, lamb, chicken and an extensive choice of vegetarian items. Dig into dishes like Poached Chicken with Peanut and Sesame Sauce, Minced Pork and Chicken with Sweet Sauce and Basil, and wrap it up with a delightful dessert called Cream of Avocado with Coconut Jelly. “The food is healthy. We have reduced the chilli in the food to make it palatable for a larger section,” said Cheah.

The dinner buffet is priced Rs 1,400 (plus taxes). On November 11, the same buffet will be served as brunch, priced Rs 1,500 (plus taxes). Brunch is complimentary for children aged below 12.

This Bhai Dooj, boys have all the fun. Sisters can treat their brothers to a special 13-item set meal for lunch and dinner at The Flying Monk at 234/3A AJC Bose Road, Woodburn Park (next to Subway), from November 14-18.

For appetisers, tuck into a juicy Grilled Basa Fish, that is marinated with fresh herbs and served with basil mayonnaise. Thai-Style Chicken tossed in Thai barbecue sauce and a delicately flavoured dim sum — Prawn Gyoza that is filled with minced prawn and leek and served with XO sauce, are also part of your starter platter. For soups, you can have your choice of one from two — Chicken Lemon Coriander Clear Soup and Chicken Manchow Soup.

For the main course, there’s fried rice as well as noodles. While the Egg Fried Rice is a popular staple, the Dan-Min Noodles tossed in soy and offset with crunchy vegetables boasts of simple but robust flavours. On the side, tuck into Potato Wedges in Chilli Basil, Kung Pao Chicken and Fish in Homemade Laksa. Don’t underestimate this veggie item, as it’s a burst of crunchy hot and sweet goodness you mustn’t pass. The Kung Pao Chicken comes in a different avatar than its sweeter counterparts from Chinese restaurants in town. The Fish in Homemade Laksa is laksa (the laksa is more commonly known as spicy noodles soup) without its soupy neighbours, and just uses the laksa sauce as a gravy.

The veg version of the set menu includes yummies like Malaqa Mushrooms, which packs in four kinds of mushrooms with tofu and crunchy water chestnuts in a chilli and soya butter sauce and Pok Choi Tofu and Shiitake Gyoza as dim sum.

Desserts for both veg and non-veg meals remain the same with a creamy, flourless and rich Chocolate Velvet Cake, which true to its name is velvety cocoa in your mouth, that is served with a classic vanilla ice cream. Pocket pinch, per person, is Rs 750 for vegetarians and Rs 950 for non-vegetarians (plus taxes).