Singaporean indulgences at Long Feng, Cinnamon Lakeside Colombo

Friday, 28 October 2011 03:35 - - {{hitsCtrl.values.hits}}

Renowned for the Singaporean cuisine served at Long Feng, it is fitting that Cinnamon Lakeside Colombo represents this multi cultural city at the World Spice Food Festival 2011. Singaporean cuisine incorporates a blend of tastes from Malaysia, China, Indonesia, India, Peranakan and even England owing to the founding of Singapore by the British in the 19th century. Interestingly, influences from Sri Lanka, Thailand, Philippines, and the Middle East are also evident. In Singaporean hawker stalls, for example, chefs of Chinese background influenced by Indian culture experiment with condiments and ingredients such as tamarind, turmeric and ghee, while an Indian chef may serve a fried noodle dish.

Executive Sous Chef of Shangri-La Hotel, Singapore Chef Wilson Boey joins forces with Cinnamon Lakeside Colombo’s award winning Head Chef of Long Feng, Qiu Zhi Qiang aka Chef Jason in creating exquisite Singaporean dishes during World Spice Festival 2011. The festival kicks off with a street event from the 28 to 30 October at Green Path followed by ‘Singaporean Spices,’ a special promotion at Long Feng created exclusively for the annual festival. Catch Chef Wilson Boey in action as he demonstrates the secrets to the preparation of his Singapore Chilli Crab recipe at Green Path from 7.30pm to 8.30pm.

‘Singaporean Spices’ features a lavish buffet meticulously designed by Chef Boey and Chef Jason with a promise to impress. It will feature a specialty of Chef Boey’s and an all-time favourite - the Singapore Chilli Crab. Amongst the buffet and à la minute preparations, diners may look forward to dishes such as Ngo hiang with spicy sweet sauce, Prawn and avocado salad, Preserved duck eggs with tofu, Egg fried noodles, Otak Otak, Chick-kut-teh, Singapore Laksa, Hainanese Chicken rice, Singapore satays in chicken, lamb or beef, sambal chilli chicken, black pepper lamb, Sayur lodeh and Braised lamb with bamboo shoot and black mushroom amongst many other tempting indulgences.

After a satisfying dinner, a selection of Singaporean desserts such as Ube cake, Pisang goreng, Maphalambu, Moon cake agar, Kuwi bakar, Lotus seeds with barley, Sego with gula sauce, Grass jelly with coconut pulp and cream and Ground nut pudding awaits.

The Singaporean Spices buffet will be available from 31 October to 9 November at Long Feng from 7.00pm to 11.00pm. At Rs. 1,600++++ per person it is yet another affordable indulgence in keeping with the ‘Cinnamon’ brand promise to guests. For reservations please contact 2491949.