Chicken Little

I've the pleasure of calling Thomas Chiam of Friends in Singapore, a friend. He is one cool dude - a lover of food, and thus a dabbler in the kitchen, and the owner of a restaurant, Friends@Jelita, which also houses a catering facility called Friends Catering. Thomas and team helped cater the Hospitality Asia Platinum Awards held for two-nights in Singapore, at Capella, Sentosa and Mandarin Orchard Singapore, respectively.

In the rush of the events, my own photos were awful, but one thing I can still physically recall, is the amazing dish Thomas presented as part of the Gala Dinner menu. His steamed Sakura chicken with ultra slow-cooked egg was a masterpiece. Sakura chicken is totally antibiotic free, and there is a palatable difference in the texture of the flesh. The eggs are also distinctive, with a lighter white, and heavier yolk. It is the egg which drove me wild. Completely custardized, but still separated into white and yellow, it was a heavenly way to serve such a humble ingredient.

Steamed Sakura chicken with ultra slow-cooked egg. My picture fails the dish completely!

The only other image from that Gala Dinner was this one, of the dessert of black hazelnut chocolate bar with raspberry-ginger coulis and Cappuccino ice cream.

Dessert and a big mea culpa on the part of bad photography!