We've not had many major crossovers since Avengers: Endgame, and only witness impressive collabs for fashion and sneakers, so this is surely a win for the local foodie scene. Especially now that Singapore’s hawker culture has had its moment to shine when officially added to the UNESCO list of Intangible Cultural Heritage of Humanity, it has never been a better time to celebrate the cuisine we often take for granted.
Partnering with Singapore Tourism Board under the SingapoRediscovers campaign, MICHELIN Guide is showcasing exclusive pairings between street food and fine dining. Each menu is priced at SGD88, comprising a three-course meal for two, exclusively available on GrabFood with a SGD10 flat islandwide delivery fee.
At a glance
- Thevar x Keng Eng Kee | 18 – 24 January
- Yen Yakiniku x Chef Kang’s Noodle House | 22 – 28 January
- Cure x Man Man | 17 – 23 February
- Akira Back x Song Fa Bak Kut Teh | 24 February – 2 March
Thevar (MICHELIN Plate 2019) x Keng Eng Kee (MICHELIN Plate 2019)
You couldn't find two establishments that are more different outwardly but having more similarity than meets the eye. Chef Mano Thevar combines childhood and Indian roots with European techniques and a modern gaze, while household Singaporean zichar Keng Eng Kee is led by third-generation chef Wayne Liew.
Expect classic Chinese communal with a touch of traditional spices. You have spiced curry leaf and light coconut chutney giving a welcomed kick to the wok-fried cereal prawns, coffee and caramelised tamarind pork belly, pepper fry claypot chicken rice, combining Chinese meats with specially selected spices from chef Mano.
Capped at 100 sets. Pre-order from 18 – 21 January. Delivery on 24 January, 11am – 2pm and 4 – 8pm only.
Yen Yakiniku (MICHELIN Plate 2019) x Chef Kang’s Noodle House (Bib Gourmand 2019)
Japanese BBQ-centric restaurant serving the creme de la creme of Wagyu beef and seafood meets a nondescript canteen stall affiliated to one MICHELIN-starred Chef Kang. Both will display their artistry of the grill; , the former in robust chargrill flavours, and the latter in the painstakingly perfect bowl of char siew noodles.
In the wafu seaweed salad with pulled abalone, Yen presents its signature salad with Chef Kang’s special pulled abalone. BBQ Dream Duo ‘Shuang Ping’, comprising Chef Kang’s char siew with Yen Yakiniku’s A5 Omi Wagyu, is presented with homemade BBQ sauce. Finally, the Wagyu fat wanton noodles crowns the hawker dish made of springy egg noodles and delicate wantons with A5 Wagyu fats and crispy pork lard for a decadently memorable feast.
Capped at 60 sets (20 sets a day). Reservations from 22 – 24 January. Delivery on 26 – 28 January, 6.30 – 8.30pm.
Cure (MICHELIN Plate 2019) x Man Man (Bib Gourmand 2019)
Cure's Chef Andrew Walsh first stumbled across Chef Teppei’s eponymous omakase joint back in 2011 when he arrived in Singapore. Five years later, both chefs are now neighbours who bond over beer and share a passion for provenance with carefully sourced ingredients.
The appetiser of Silverhill Farm duck takoyaki is enhanced with unagi glace and katsuobushi for added umami, while still allowing the clean flavours and fattiness of the hybrid duck to shine. The main event of BBQ unagi and Irish corned beef porridge sees toasted unagi bones for the grain, as well as aged Irish beef and Cashel blue cheese. To end, Avonmore macha cheesecake is an inspired combination of Irish oats cookie and shiso.
Capped at 70 sets (35 sets a day). Reservations from 17-20 February. Delivery on 22-23 February, 11am – 3pm.
Akira Back (MICHELIN Plate 2019) x Song Fa Bak Kut Teh (Bib Gourmand 2019)
Two distant cultures come together in bold representations of authentic flavours. Chef Akira Back has parlayed his success from one MICHELIN-star DOSA in South Korea to an international empire of restaurants, and of course, long-established Song Fa Bak Kut Teh serves its iconic Teochew-style peppery pork rib soup using a heritage recipe that spans their 12 outlets in Asia.
Here, pork takes centre stage in unexpected and delightful renditions. Korean pork wrap Kurobuta Bossam is given a fresh twist as its condiments are augmented with typical bak kut teh ingredients of salted vegetable and sweet peanut, alongside apple fennel kimchi and XO sauce, wrapped in butterhead lettuce. Ngoh Hiang Maki intrigues the tastebuds as it
brings together black pork, smoked daikon and king oyster mushroom in a signature Japanese rice roll. The creative crossover highlight is Bak Kut Teh Hotteok, a genius reinvention of Korean pancake that takes the usual sweet pancake to savoury heights, using Song Fa’s premium pork ribs and a handmade pepper dipping sauce.
*Menu subject to changes.
Capped at 80 sets (20 sets a day). Reservations from 24 – 26 February. Delivery on 28 February, 12-2.30pm; 1 – 2 Mar, 12 – 2.30pm and 6 – 9.30pm.
For more details, visit Michelin Guide Kitchen Takeover.
