I’m so excited to be cooking up a Chinese New Year feast at Berdoulat. These are traditional dishes/ ingredients we often eat to usher in the new year, with a few creative twists using my favorite Rempapa spice pastes/ sambals. We’ll start off with a uniquely Singaporean/ Malaysian Chinese custom of tossing a salad together and shouting good wishes for the year. Then we move on to the ‘auspicious’ must-haves of dumplings, fish, mandarin oranges, sticky rice. I’m also sharing my precious cargo of pork floss and Auntie’s pineapple tarts from Singapore. Huat ah!
Snacks Tapioca crackers + Red and green sambal tumis *
Starters Yu sheng - ‘Lucky’ tossed rainbow salad with plum dressing and cured salmon* Tofu and leek wontons, in black rice vinegar and sambal
Mains - Family sharing style Turmeric rice Charred mackerel with kaffir lime and white pepper* Sayur lodeh - Winter veg and tofu puffs, stewed in coconut and lemongrass 8-hour Ox cheek and venison rendang* Cavolo nero with mushroom ‘oyster’ sauce and crispy pork floss* Pickled fennel, mandarin orange and chilli
Pudding Pulut hitam - Black sticky rice with palm sugar, coconut cream and rhubarb Pineapple tarts With chrysanthemum tea/ coffee.
* For vegans, we can adapt the menu as such: Smoked beetroot in yu sheng Charred jackfruit with kaffir lime Slow cooked ‘pulled jackfruit rendang Crispy fried shallots on the cavolo nero The rest of the dishes are vegan friendly.
Please let us know of if you would like a regular or vegan menu, and any dietary allergies at the time of booking.We will try our best to avoid it in the cooking process, but please note it is a kitchen that handles nuts, soy and gluten.
Adding product to your cart
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
Choosing a selection results in a full page refresh.
Press the space key then arrow keys to make a selection.