I'm back at Platters for another guest chef edition. As we bid farewell to Chef Karl Dobler & Eugenia Ong for their wonderful creations, it is now time to invite another guest chef in the house. Chef Jeremy Nguee is chef-owner of Preparazzi and for this collaboration, he will be creating his own rendition of comfort food. So, be prepared to ditch your diet plans and start feasting away!
Located along Club Street, this place is hidden away from the hustle of the city yet in close proximity to the working crowd.
Platters also boost an extensive list of Euro-centric wines, which are refreshed frequently.
Platters also boost an extensive list of Euro-centric wines, which are refreshed frequently.
We had non-alcoholic drinks before starting the meal. While I ordered a lemon tea, Leecher was intrigued by the range of organic drinks available @ Platters. He promptly ordered an organic lemonade, which was refreshing for him after a walk from the office to the venue.
What is interesting about this collaboration is that Chef Jeremy came up with Singlish names for all the 4 platters that he created ~ a true Singaporean indeed, haha! First up, we had Thunder Thighs & Crackpot Rice platter, also known as The *Siao (*crazy)Seafood Platter ($38 for half platter, $68 for full platter). This platter consisted of French frog legs, soft shell crabs and crab roe rice for mains & as for sides, there were butter and bacon coupled with tobiko and hollandaise. We were told that the frog legs were soaked in milk overnight before deepfrying ~ when I tasted it, the frog legs tasted more like chicken meat - tender & juicy. Crab roe rice was a hit amongst us too!
The Maniac Meat main course aka *Never Die Before (*the phrase 'never die before' is usually said in response to a daredevil act). The mains consisted of grilled angus sirloin, truffle roast spring chicken & home-made foie gras terrine. Sides include buah keluak butter, maple candied bacon, fat potatoes, grape jelly and charcoal crumbs ($48 for half platter, $88 for full platter). Looking at the amount of meat on the platter, I knew I was in for a treat since I'm such a meat lover, lol! The sirloin was a tad tough for my liking, but roast spring chicken was absolutely soft & chewy. On the other hand, maple-candied bacon tasted really like ba kwa.
Smear some of this buah keluak butter on your beef for a different taste :)
We had white wine to go along with the first platter & red wine (from Spain) for the second platter.
Coffee Caramel Delight aka *FatDieYou #1 (*FatDieYou, when translated into Mandarin, it is usually used in reference to something utterly indulgent). This platter consisted of caramel fondant, coffee jelly, vanilla ice cream, chili chocolate crumbs and peanut butter brittle ($16 for half platter).
My Pastry Hero aka *FatDieYou #2 was the 2nd dessert platter that we tried. This platter consisted of freshly baked madeleines, rose meringue, rose espuma, lychee jelly and raspberry sorbet ($16 for half platter). We had 2 desserts served together & the trick to eating both platters was to mix everything together (on each platter). Comparing the two, my personal preference goes to Coffee Caramel Delight for the varying degrees of taste delight. You'll experience sweetness from caramel fondant, followed by a slight tinge of bitterness from coffee jelly. The extra bite comes from peanut brittle, where you can't resist the urge of popping more than one piece into your mouth :) On the contrary, My Pastry Hero was uniform in taste with different hues of sweetness from rose, lychee and raspberry.
Pay a visit to Platters & rem to hashtag #platters #fatdieyou & #42clubstreet on instagram/twitter.
*Special thanks to Jean & Jenny for the invite :)
Note: Chef Jeremy Nguee are available from now till Feb 2014.
Platters42 Club StreetSingapore 069420Tel: 6223 8048
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