East meets West. A statement often misused and misunderstood. What exactly is fusion, somehow or rather, fusion food became quite an over-hyped word often used by amateur Chefs who tries hard to combine both cuisine styles into one.
Located in a heritage shophouse, Platters accentuates an European bistro with its brick-walls and raw wood furnishing, you’ll be amazed by the quality of food that comes out of the culinary kitchen where renown Chefs have laid their hands on.
Every 4 months, guest chefs, often locally bred talents are invited to Platters to design 6 different platters that portrays their culinary styles and encourage social dining. Having said that, for the month of July till October 2013, they are celebrating their 5th edition by having chef Karl Dobler and Chef Eugenia’s creation on their menu!
Chefs at the market
Chef’s Eugenia Creation of having simple and mouth-watering Indonesian-inspired cuisine with Chef Karl’s idea of a more European approach, we were presented with a platter of crispy fluffy tahu telur, tomato bocconcini tartlets and mushroom croquettes. Colours, flavours and presentation, the points were all ticked for the concept of making your palate work right on the first dish!
The oceanic ensemble
The word “oceanic” would have already given you a clue on what the dish has to offer. Texture is perhaps the whole concept of this dish, soft and juicy mussels with tomatoes and white wine sauce, crunchy shrimps that were grilled with a layer of sambal and lastly, the crispy soft shell crab that matched with the slightly spicy and acidic achar to cut through the proteins. Wonderful!
Asia’s ultimate star burgers
Placed in-between in their home-made burger buns that was prepared in-house, the two flavours includes Rendang and the latter, Chicken Satay, completing the dish was a side of curry-kaffir lime spiced shoestring fries. This was a combo! The rendang was juicy and tender while the chicken satay had a smoky aroma, I was blown away by how simple, yet flavourful the two burgers are.
Life is sweet, truly
Indeed, life is sweet! Chef Eugenia’s approach of having a twist with the jackfruit, she prepared the jackfruit beignet with coconut custard alongside Chef Karl’s citrus panna cotta with fresh berries. The two was a perfect match! The jackfruit beignet, a rich dessert that is deep-fried was so well complemented by the acidity apparent in the citrus panna cotta that made the whole dessert balanced. Not forgetting, Chef Karl believes that no meal should end without chocolates, of course, we also had the mini valrhona chocolate tart to make a sweet ending.
Chef Karl, a seasoned culinary guru, also the starter for the Salut Group of Restaurants alongside Chef Eugenia who’s culinary talents are highly regarded by 3 Michelin-star chef Marco Pierre White, the culinary duo also started their own restaurant, Table At 7 in Mohamed Sultan.
The menu will be available at Platters exclusively from July till October 2013, so if you’ve not tried their platters, see you at PLATTERS!
Platters Bistro & Wine Bar
Add: 42 Club Street
Tel: 6223 8048
*Compliments to Jenny and Jean from FOODCULT PTE LTD who arranged for this tasting, and of course the team at Platters Bistro & Wine Bar for putting-up such a wonderful meal!