My Singapore Food Festival Experience: Day 2 continued
This was the menu for the Media Lunch which greeted us upon arrival at the hotel. Swissotel Merchant Court’s Jack Chua and Yvonne Chua treated us wonderfully well during our stay. The room was fantastic and so was the service. Indeed, I will return to this hotel!
This is the famous Singapore Sling, a cocktail originally made for Long Bar of the Raffles hotel. The Singapore Sling is made with Cointreau, gin, brandy and grenadine.
And the Ellenborough Market Cafe has these on their buffet:
The Sambal Prawns. Really good! It’s not as spicy as you think.
Salmon and other seafood, fresh and ready to eat!
Ellenborough’s signature dish, the sea bass.
Looks like Adobo, but it’s called Babi Chinn (no kidding!)
More sauteed prawns!
This is NOT chicken. It’s duck! I loved this one!
Sambal squid. You’re probably curious what Sambal is. I will post a recipe in the next few days!
For dessert, Durian Mousse! More to come in the coming days!
July 31, 2009
В· 
Arpee В· 
One Comment
Tags: babi chinn, durian mousse, ellenborough market cafe, ellenborough roast duck, jack chua, salmon, sambal shrimp, sambal squid, seabass, singapore sling, swissotel merchant court, yvonne chua В· Posted in: food tours, hotel buffets
One Response
I had good memories of Singapore too. I remember the night we had Sling at Long Bar. Crowd was nice and real fun. Singing and dancing the night away.
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