Upcoming Events

Best of Peranakan Semi-Buffet Sunday Lunch

Sunday, 27 Jan 2019

Churchill Room, 12.00pm

Member $45.00/Guest $55.00

Join us for a ‘strait’ up indulgence of traditional Peranakan and Lunar New Year favourites. Due to extremely popular demand, the Club has invited celebrity chef and consultant Shermay Lee for the fourth time to add an authentic touch to our menu with her expertise. All recipes are based on Grandma Lee’s or Shermay’s original creations, which all taste of home cooking.

 

Every Sunday in January

12 noon to 2.30pm

Churchill Room

Member $45 | Guest $55

Member Child $20 | Guest Child $25

 

Shermay's Singapore Fine Food products will be retailed at the Tea Room in January (special price for Members). Great as festive gifts!

 

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 sauces (sambal), crackers (keropok) and curry powder.

Her previous culinary projects were for Singapore Airlines, Conrad Hotel, Sheraton Towers Hotel, Fullerton Bay Hotel and for the Japanese Embassy.

 

Please note that this Sunday Lunch is a collaboration with Shermay Lee, featuring her traditional 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

(No Queuing, by Order Slip)

Grandma Lee's Nonya Popiah:

slow-braised sweet turnip, bamboo shoots, prawns and pork with traditional housemade 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 Portions)

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 Appetisers (Cold Station)

Kerabu Kacang Botolo (Nonya Spicy Winged Bean Salad)

Sambal Bendi (Lady's Fingers)

Sambal Brinjal (Eggplant)

Sambal Timun (Cucumber)

Spicy Petai with Prawn Salad

 

Shermay’s Yu Sheng

Marinated Salmon, Finely Shredded Vegetables, Crispy Golden Pillows, Pickles, Calamansi Dressing

 

Under the Hot Lamp

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

Grandma Lee's Ngoh Hiang with Shermay's Cilicuka (Chilli Sauce) & 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 & 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 & Nonya Achar

 

Soup

Grandma Lee’s Bakwan Kepiting

 

Meat Carving Station

Shermay's Slow-Roasted Dark Charsiew

Shermay's Ginger Garlic Soy Sauce Boneless Chicken Thigh & Chicken Wings

Tanglin Club's Fragrant White Rice

Served with Shermay's Cilicuka (Heat Levels 1, 2 & 3), Ginger Garlic Sauce & 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) & Emping (Bitternut Crackers)

Sambal Hijau (Green Chilli Sauce)

Cilicuka (Red Chilli): Original (Heat Level 1), Very Hot (Heat Level 2, 20% Cili Padi), Very Very Hot (Heat Level 3, 100% Cili Padi)

Tanglin Club’s House-made Sambal Cincalok

Fresh Calamansi Lime

 

Hot Dishes at Buffet

Nonya Chap Chai (Vegetable Stew)

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 Hainanese Roti

Oven Baked Sambal Sotong

 

Dessert Bar

Coconut Ice-Cream with Chendol Condiment Toppings

Sago Pudding with Gula Melaka Syrup and Fresh Coconut Cream

Retro Agar Agar: Almond Lychee & Longan, Bandung, Milo, Tropical Fruit

A Wide Array of Fresh Tropical Fruits

 

Drinks (Free-Flow)

Fresh Calamansi Juice

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

Coffee Machine: Freshly Brewed Western Coffee