Gourmet meals at home
GETTING restaurant-quality food at home is a cinch, thanks to new services that include private cooking lessons and gourmet food delivery by well-known chefs.
DINNER BY CHEF ZOISL
Feel like having a three-course dinner in the comfort of your own home, but do not always have the time to cook it? Chef Stephan Zoisl has come up with a solution - his new gourmet food delivery and takeaway service, simply called Dinner.
Kick off with beef tagliata with short seared Angus beef tenderloin with vine cherry tomatoes, aged parmesan cheese and rocket leaves, followed by a charred cod with potato brandade and seasonal vegetables, topped off with a dark chocolate salted caramel tart with pop rocks and vanilla mascarpone creme.
"It's dinner for really busy people," says chef Zoisl, who adds that he will be preparing all the food at his restaurant Chef's Table on Tras Street.
"People don't want to eat out every day, and whenever you tapao (pack food) home, it's usually from a hawker centre. After a while, you realise it's not the healthiest food out there even though it's far more affordable. So once in a while, you need to find something you can trust is good quality," he says.
The idea for Dinner came about two years ago, when chef Zoisl noticed a demand for high quality home-cooked food but found that most delivery businesses focused only on catering to the lunch crowd. So instead of competing with them, he decided to fill the gap by doing dinner delivery instead.
What he intends to do is prepare everything during the day while his restaurant is closed during lunch, and have the food all delivered to customers at their offices in the Central Business District by about 4pm for them to take home.
"The starters and dessert don't need to be reheated because they're cold, and the main course will be manufactured so you can just microwave or reheat it in the oven without the quality changing too much," he says.
Prices are likely to range from $30 to $40 a person, with three regular set menus and one vegetarian set menu to choose from.
CLASSES DE CUISINES AU SAINT PIERRE
31 Ocean Way, 01-15
Available for lunch on Tues, Wed and Thurs
These days, anyone can learn to cook. But learning to cook by watching a YouTube video is certainly different from attending a class taught by a celebrity chef like Emmanuel Stroobant. And now anyone can do that too, at his new cooking class programme - Classes de Cuisines Au Saint Pierre.
All you have to do is gather a group of five or six people, and together you can book a Tuesday, Wednesday, or Thursday cooking class session from 10am to 12.30pm. Prices start from $98++ per person depending on the dishes and ingredients, and it includes a lunch at Saint Pierre restaurant right after the class.
The Classes de Cuisines Au Saint Pierre officially launched in July and they come in three courses, according to themes that customers can pick from a pre-set list, or customise according to their needs and preferences.
For instance, the Fine Dining at Home theme will teach you to make homemade potato blinis with caviar, bouef en croute with truffle and foie gras sauce, and a chocolate souffle, while the Gluten-Free theme features quinoa with avocado and home-smoked salmon, rack of lamb with herb crust, and flourless chocolate cake.
Other themes include Classic French, Modern Vegetarian, Cooking with Kids, Entertainment at Home, Big Family Dinner, Vegan Gastronomy, Modern Technology, and Japan Simplified.
If there is one thing that every Singaporean craves after an extended overseas trip, it is local hawker fare. Even the best cooks would find it challenging to find the right spices necessary to achieve the flavours of home. But chef Jeremy Nguee hopes to bring those flavours to you, with his new rempah (mixed spices) brand Batu Lesung.
The name Batu Lesung means "mortar and pestle" - the traditional stone contraption for pounding spices - and the brand was founded by him and his business partner Norhuda Rabani. She separately started a popular paste-making company Asyura Paste with her husband over 10 years ago.
"The main difference is that this rempah is ready to use straight out of the packet, which means you don't actually have to cook it anymore," explains chef Nguee, who also started the gourmet catering company Preparazzi. "We've helped everybody to basically take that five hours of work out. You're just left with the fun bit of mixing the paste into whatever you want."
The recipes for the rempah were developed mostly by Ms Norhuda, and came from old family recipes that her own mother handed down to her. Variations include a rendang rempah, panggang barbecue marinade and classic curry.
Aside from usingthe various pastes in traditional dishes, the fact that they are ready-to-eat means they can be used in more imaginative or contemporary ways, say, as a spread on pizza, or to marinate meat or fish.
Of course, the recipes have also been updated by chef Nguee, who wanted to raise the standard of his products above other offerings that exist in the market.
According to chef Nguee, the current aim is to have Batu Lesung out in retail and specialty stores both in Singapore and overseas by the end of the year.
THE BUSINESS TIMES
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