⠀
The fat-inspired menu showcases indulgent, oil-rich dishes such as Lemak (twice-steamed nasi lemak with prawns, crustacean-infused oil, coffee sambal, sambal balachan) and Ah Buta Den (lard sambal with kurobuta roasted house-cured bacon steak), with Chef Shen Tan's various signature chillis being stellar as usual. The night's showstopper was the Bok Bok (kampong chicken confit with chicken fat scones, chicken fat soy caramel, butter), with the magically umami butter instantly enlivening every inch of surface it coats, lending to its underneathlings a savoury merriment the equivalent of gustatory technicolour glory.
⠀
The dinner was paired with curated wines from Epiphany Wines (@sgepiphanywines), with the dishes prepared using some of the newest models from Bertazzoni's range of cooking appliances. The vibrant and eyecatchingly-coloured ovens from the Professional Series - clad in Lamborghini and Ferrari-esque coats of paint (the cookers undergo the same painting processes as those for the famous Italian sports cars) - are essential for every Stepford-pretty kitchen.