Taste Obsession Singapore
This article was updated on Monday 23 March. Cirrus will be closed until further notice due to Coronavirus developments.
If you’ve never been to Singapore, but have been ruminating on the wedding buffet in Crazy Rich Asians since 2018, sit up.
One of Singapore’s most renowned chefs, Wayne Liew of decades-old eatery, Keng Eng Kee, recently collaborated with harbour-side fine diner Cirrus on a series of sold-out degustation events. Now Cirrus chef and co-owner, Brent Savage, has designed a special Singapore-inspired menu to run for six weeks until April 12.
The seafood-driven share-style tasting menu is $90 per head, with the à la carte menu prices ranging from $18 for entrées and $34 for mains. Expect steamed blue eye trevalla with fermented wood ear mushrooms, shiso and bak kwa (salty-sweet dried pork); Singaporean chilli crab with a fried bun; glazed duck breast with Sichuan pepper and butter cereal prawns.
For those unfamiliar with Wayne Liew’s influence, the chef is renowned for a distinctly Singapore style of cooking called Zi Char which in the Hokkien dialect means ‘cook and fry’. Often found in outdoor eateries dotted across the island, it’s a singular dining experience offering a menu of over 100 dishes.
Liew’s grandparents opened their own Zi Char restaurant in the 1970s after they emigrated from Hainan, China, and the restaurant was passed through three generations. Now Keng Eng Kee is one of the most famous Zi Char spots in Singapore.
This article is produced by Broadsheet in partnership with the Singapore Tourism Board.