M E D I A T O U R
The first thing I popped into my mouth when at Meatsmith Telok Ayer which was where the media tour began, had me almost hyperventilating - this new snack of Scotch Quail Eggs by Head Chef Eddie Goh and Group Head Chef Alasdair McKenna was just too good!
Crunchy from the crumbed coating, each hot golden-brown ball hid a quail’s egg wrapped in housemade chicken sausage meat. It was finished with some pork rub seasoning and topped with avruga caviar. I would have loved more of this intensely tasty thing but the night was young and I knew for a fact, much, much more food was lined up for us, so one was all I had.
Don’t be obliged to show any restraint though when you decide to give this a try. Be a baller and go all out.

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