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Palace Hotel Tokyo to host ‘Fine Tastes of Singapore’ event

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As Japan and Singapore toast 50 years of diplomatic relations, two leading hotels from each country are working together to promote gastronomic understanding. From Sept 27 until Oct 10, the talents of a trio of chefs from Capella Singapore - led by Culinary Director & Executive Chef David Nicolas Senia (photo below) - will be featured at Palace Hotel Tokyo’s ever-popular dining outpost Grand Kitchen. Dubbed "Fine Tastes of Singapore," the event will be a fortnight-long introduction to the island nation’s most notable dishes as well as its best home-style cooking.

Highlights from the extensive menu will include the widely popular Singapore Laksa, Bak Kut Teh - a popular Singaporean-Malay soup of tender pork ribs simmered in a savory and fragrant broth and accompanied by Chinese-style doughnut - and refreshing Bubur Cha Cha for dessert. The menu will also feature a chef’s special Pan-fried Fish with Ginger & Scallion, a dish which combines two simple ingredients commonly used in Japanese cuisine with the haute cooking techniques of the Capella team.

“We’re thrilled to have been invited to showcase Capella Singapore through this special event at Grand Kitchen in celebration of this momentous occasion for our two countries,” said Senia. “My colleagues and I look forward to introducing the finer tastes of Singapore’s contemporary culture to Japan, a country well-known for its long-standing cuisine, and working with the exceptional team at Palace Hotel Tokyo to exchange and broaden our culinary knowledge.”

Capella Singapore and Palace Hotel Tokyo, two Leading Hotels of the World members and pre-eminent hotels in their respective markets, have both been awarded a five-star rating by the world’s most prestigious arbiter of luxury travel, Forbes Travel Guide. Palace Hotel Tokyo is the first and only Japanese-branded hotel to have achieved the coveted ranking.

© Japan Today

©2020 GPlusMedia Inc.


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Bak Kut Teh is a popular Chinese dish here in Singapore but it is NOT a Singaporean-Malay dish. It is basically pork with bones cooked till very soft & served in soya or pepper-based soup & eaten with white rice. Malays are Muslim and they do not eat pork at all.

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I can only think of Pepper Crab and some black pepper fish.

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What about Kaya toast? It is also popular in Malaysia, but seems to be more closely associated with Singapore.

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