Upcoming Events

Best of Peranakan & Singapore Heritage Semi-Buffet Sunday Lunch

Sunday, 25 Mar 2018

Churchill Room, 12.00pm

Member $45.00/Guest $55.00

Come to the Churchill Room in March for ‘strait’ up indulgence of mouth-watering Peranakan and local favourites. Given the overwhelming success of last year's promotions, the Club has invited Shermay Lee once again to add an authentic touch to our menu with her expertise.

 

Every Sunday in March

12 noon to 2.30pm

Churchill Room

Member $45 | Guest $55

Member Child $20 | Guest Child $25

 

About Guest Food Consultant Shermay Lee

Shermay Lee is a food consultant and cookbook author specialising in Singapore heritage and Peranakan cuisine. Her most recent endeavour and role is as founder and owner of her eponymous, Shermay’s Singapore Fine Food, which features a range of her sauces and marinades.

For SG50, Singapore’s golden jubilee year, she curated a special menu ‘Singapore Heritage Cuisine’ for Singapore Airlines, and ‘Singapore’s Culinary Grande Dames’ for Fullerton Bay Hotel, featuring dishes by Mrs Lee Chin Koon (her grandmother), Mrs Leong Yee Soo (her grandaunt) and Mrs Ellice Handy (her former school principal), all of whom were pioneer Singaporean cookbook authors.

 

Please note that this Sunday Lunch is a collaboration with Shermay Lee, featuring her signature dishes.

 

Reservations & Enquiries: frontoffice@tanglin-club.org.sg | 6622 0555

A $10 surcharge applies for no-shows.

 

Made-to-Order Nonya Popiah & Kueh Pie Tee (By Order Slip only)

Grandma Lee's Nonya Popiah: slow-braised sweet turnip, bamboo shoots, prawns and pork with traditional house-made egg skins or handmade rice skins. 10 garnishes: premium crab meat, prawns, Chinese sausage, egg wedges, local lettuce, coriander leaves, fried garlic, garlic paste, sweet black sauce and Cilicuka (chilli sauce)

Kueh Pie Tee: Slow-braised sweet turnip, bamboo shoots, prawns and pork in crispy shells. 4 garnishes: Crab meat, prawns, coriander leaves, fried garlic and Cilicuka (chilli sauce)

 

Served-to-Table (Individual Portion)

Grandma Lee's Ayam Buah Keluak:

1 piece Sakura chicken thigh, 1 piece baby pork ribs, 1 piece buah keluak (2 available, upon request)

 

Fabulous Old-School Appetiser (Cold Station)

Kerabu Kacang Botolo (Nonya Spicy Winged Bean Salad)

Kang Kong Cuttlefish Salad with Hoisin Dressing

Sambal Bendi (Lady's Fingers)

Sambal Brinjal (Eggplant)

Sambal Timun (Cucumber)

Spicy Petai with Prawn Salad

Rojak Java: crudite of turnip, pineapple and cucumber with a traditional Javanese style dip

 

Salad Bar

 Rojak Station: Grandma Lee's rojak dressing with sweet turnip, kangkong, bean sprouts, tofu puffs, dough fritters, jambu (rose apple), guava, toasted peanuts and ginger bud flowers

 

Under the Hot Lamp

Grandma Lee's Rissoles with Shermay's Cilicuka (Chilli Sauce) and Ketchup

Grandma Lee's Ngoh Hiang with Shermay's Cilicuka (Chilli Sauce) and Timcheong (Sweet Sauce)

Grandma Lee's Pork Satay with Traditional Tangy Pineapple Sauce

Grandma Lee's Chicken Satay with Peanut Satay Sauce

Satay Condiments: Ketupat (Rice Cakes), Red Onions and Cucumber

Shermay's Chilli Crab Dip with Fried and Steamed Mantou (Bread Buns)

Shermay's Whole Baked Red Snapper with Sambal Hijau with Fresh Calamansi Lime and Nonya Achar

 

Meat Carving Station

Shermay's Slow-Roasted Dark Charsiew

Shermay's Ginger Garlic Soy Sauce Boneless Chicken Thigh

Tanglin Club's Fragrant Rice

Served with Shermay's Cilicuka (Heat Levels 1, 2 & 3), Ginger Garlic Sauce and Artisanal Singapore-made Thick Dark Soy Sauce

 

Live Station (Noodles)

Laksa with Rice Noodles, Handmade Fish Cakes, Bean Sprouts, Quails Eggs, Laksa Leaves and Sambal

 

Keropok & Sambal Station

Keropok Udang (Prawn Crackers)

Cilicuka (Red Chilli) Emping (Bitternut Crackers) with Sambal Hijau (Green Chilli Sauce)

(Heat Level 1) Regular Chilli, (Level 2) 20% Chilli Padi (Level 3) 100% Chilli Padi

Sambal Cincalok

Fresh Calamansi Lime

 

Hot Dishes

Nonya Chap Chai (Vegetable Stew)

Ayam Siow (Stewed Chicken in Tamarind and Shallot Gravy)

Asam Kari Ikan (Fish in Tangy Tamarind Gravy)

Stir-fried Wing Beans with Sambal Hijau (Green Chilli Belacan Sambal)

Shermay's Kong Bak Bao with Steamed Mantou (Bread Buns)

Grandma Lee's Nonya Chicken Curry with Roti Jala or Sliced Baguette

Oven Baked Sambal Sotong

 

Dessert Bar

Coconut Ice-cream with Chendol Condiment Toppings

Sago Pudding with Gula Melaka Syrup and Fresh Coconut Cream

Retro-Style Agar Agar: Almond Lychee and Longan, Bandung, Milo, Tropical Fruit

Fresh Tropical Fruits

 

Drinks (Free Flow)

Fresh Calamansi Juice

Local Kopi (Coffee) and Teh (Tea) with Condensed Milk and Evaporated Milk

Coffee Machine: Freshly Brewed Western Coffee