Saturday morning, culinary master class, Shangri-La Hotel?
Of course i’d say YES! :P
Officially opened on 19th July 2012, Waterfall Cafe is the latest innovation at Shangri-La Hotel, Singapore. The first thing i noticed was their homely, cosy and relaxing interior that lends a perfect backdrop for a casual yet memorable indulgence.
Inspired by Mediterranean culinary philosophy, Chef Stephane Cocu’s dishes are all about exotic spices, herbs, smoked salts and vinegars. A true advocate on healthy dining, Chef Stephane ensures that all products are sourced from sustainable origins and are free from hormones, pesticides and antibiotics. Seasonality is his signature. *wink*
First Course :
Watermelon & Tomato Salad
100g tomato, cut into quarters
100g watermelon, cut into cubes
20g aragula salad
15g black olive, pitted and sliced
10g whole grain mustard
40g parmesan cheese
25g olive oil
30g red onion, sliced
5g fresh mint, chopped
2f fresh basil
15g honey vinegar
Method
1. To make the crispy parmesan cheese crackers, preheat the oven to 150 degress celscius. Spread parmesan cheese in a non stick pan and place it in the oven. Bake parmesan cheese until it becomes a nice, blond colour. Remove and let it cool so that it will get crispy.
2. In a mixing bowl, throw in watermelon, tomates, mint, olives and onions. Season with 10g honey vinegar, 15g olive oil, whole grain mustard. Add in salt and pepper as preferred. Set aside.
3. In a soup plate, season arugula salad with the remaining oil and honey vinegar. Line the plate with arugula salad before placing the mixture from Step 2 on the salad.
4. Garnish salad with crispy parmesan cheese cracker.
Second Course :
Atlantic Cod in Barley Risotto
150g fresh cod fish
50g organic barley
30g pequillo pepper, split half, deseed and cut into triangles
30cl white wine
30g white onion, diced into 3mm thick
100g heavy cream
100g milk
5g Vadouvan spice blend
5tbsp olive oil
1/2 lime
a zest orange a zest lemon
Method
1. In a large pot, saute onions with 3tbsp of olive oil until the onions are tender and colourless.
2. Add barley to pot and saute for 2 minutes. Pour in white wine while stirring and let it boil until the wine has evaporated completely. Next, cover the mixture with water.
3. Season barley with salt and pepper as preferred. Add a zest of orange and lemon and continue to stir the barley as it cooked. When the liquid has almost evaporated and the barley is still al dente, you can add a bit of water and let it cook again until the barley turns soft.
5. Boil milk and heavy cream. Add Vadouvan spice blend, salt and pepper and let it infuse for 30 minutes. The sauce should turn into a strong yellow colour. Add lime juice.
6. In a non-stick pan, add 2 tbsp olive oil. Use low heat, sear cod fish on one side until it turns dark blond with a crispy exterior. Flip fish over and turn off the flame. Leave fish to cook in the pan for 2-3 minutes before removing it.
7. In a pasta bowl, put barley and place fish on top. Spread warm triangular pequillo pepper on fish. Drizzle sauce over the fish and serve.
Third Course :
Flourless Chocolate (Valrhona) Cake
90g dark chocolate
33g water
50g sugar
60g butter, diced
2 eggs
Method
1. Boil water and sugar. When boiled, pour them into a mixing bowl with chocolate. Stir well until the chocolate melts completely. Add in butter, bit by bit.
2. Crack an egg into the mixture and stir well. Repeat for another egg.
3. Set the mixture aside till it gets thick. Meanwhile, preheat oven at 160 degress celscius. Use a brush to oil your pantry ring.
4. Pour the mixture into the pastry ring until it is 2/3 filled and baked it for 15 minutes.
5. Let the cake cool for 5 minutes before you serve it warm with a scoop of vanilla ice cream.
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Latest Update :
On 30 September 2012, Waterfall Café will launch a healthy yet creative Sunday brunch inspired by Mediterranean flavours. In line with Chef de Cuisine Stephane Cocu’s culinary philosophy, the menu is a showcase of fresh seasonal produce. Unlimited servings of appetisers and seafood on ice are available from the homely kitchen counters while a choice of breakfast dishes and à la carte main courses complete the Sunday feast. Each table will be presented with a decadent dessert platter to end the Sunday Brunch experience at Waterfall Café. Wine lovers will enjoy the Mediterranean journey with six distinctive wines from Italy, Spain, Portugal and France. Sunday brunch is priced at S$78++ per adult with one bottle of organic soda or S$116++ per adult with free-flowing wine. Brunch is served from 11 a.m. to 4 p.m. every Sunday.
Shangri-La Hotel, Singapore
22 Orange Grove Road
Singapore 258350
Reservation: (65) 6213 4138
Website: http://www.shangri-la.com/singapore/shangrila/dining/restaurants/waterfall-cafe/
Singapore 258350
Reservation: (65) 6213 4138
Website: http://www.shangri-la.com/singapore/shangrila/dining/restaurants/waterfall-cafe/
The restaurant is open daily from 6.30am to 10.30pm, except dinner on Sundays.
Thank you Shangri-La and Ellena for the fun Saturday morning!
Daily Tittle-Tattling... 
That is an awesome dinner. Wish I was there to see the demo.
Quay Po Cooks : it was pretty awesome alright. but with recipes provided, i’m sure you can also whip it at home yourself! ;)