Indulge in a gourmet fine-dining experience at home with this luxurious menu by our Executive Chef KT Yeo. Dig into the delicious crustacean Sri Lankan Mud Crab, the classy Fish En Papillote, and other tasty dishes!
MAIN Fish En Papillote Tender Sea Bass fillet with fresh carrots, dill and leeks, drizzled with olive oil and lemon, and baked for 30 minutes in an envelope of folded parchment paper French-style (en papillote).
Smoked Sri Lankan Crab Sri Lankan whole mud crab basted in butter and light seasoning smoked at low temperature. The smoky flavour adds an extra punch to the delicate crab meat.
APPETISER Prawn Salad A mouth-watering salad made of chilled succulent large prawns, fresh Romaine lettuce and ripe avocado drizzled with a special white wine vinaigrette.
Konnyaku Salad A refreshing and light salad of fresh thin-sliced mixed vegetables and low-calorie Japanese konnyaku noodles (shirataki noodles) tossed in a herby pesto dressing, packed with healthy Asian flavours.
Fried Rice A delicious, simple dish of perfectly cooked jasmine rice with bursts of bold garlic flavours.
DESSERT Family-Style Tiramisu A classic coffee-flavoured Italian dessert made of espresso-soaked Savoiardi (sweet sponge biscuits) and creamy Italian mascarpone. End your feast with this family-sized scrumptious tiramisu in a bowl!
*Order at least 2 days in advance
* All Pictures shown are for illustration purpose only. Actual product may vary.
TIPS: Order your feast from one preferred Chef. Delivery fees are based on per pick up location.
Curated by Chef KT YEO
Known toEsseploreas the man blessed with the gift of taste, Yeo Kian Tiong is a highly accomplished chef in Singapore. After quitting his high-paying IT job, he enrolled in the prestigious Le Cordon Bleu Culinary Academy and has since mastered four of the toughest cuisines in the world – French, Italian, Cantonese, and Japanese. He has pioneered some of the most well-known restaurants in the country like Xi Yan, Sumi Yakitori, Cornerstone, Ramen Monster, and ran his private fine-dining service. He has also been featured in newspapers, magazines, local television, and radio talk shows, and released two cookbooksCook Chinese with Chef KT, andCooking Classics Chinawhich won the Gourmand World Cookbook Award. Currently, he is the Executive Chef and Head Culinary Innovation and Operations at Esseplore, where he meticulously handpicks Singapore's best chefs and helps them properly highlight and build on the homegrown aspect of Singapore's culinary scene.With his multiple accolades, years of experience and unique gastronomic principles, it's certain that any feast by KT will leave no room for disappointment.