The Singapore Cricket Club (SCC), the premier sports club on the Padang commemorated Singapore’s Bicentennial with two weeks of events and activities while at the same time raising funds for sports development under the auspices of SportCares.
On 22 October, the SCC featured a Luncheon & Cooking Demonstration with celebrity chef Paul Askew.
Champagne was served in the pre-lunch cocktail reception...
The menu was thoughtfully set out in an elegant folder for each individual diner...
The luncheon was held at The Padang Restaurant with walls decorated with nostalgic paintings of old Singapore...
A huge video screen with live video streaming to allow all to have a close-up view of the cooking demo...
APPETIZER - AMUSE BOUCHE
The first dish for the luncheon was the Amuse Bouche with a theme on onion. Chef Askew put considerable thought into this modest dish. It was only after his explanation did we understand how complicated the multi-layer preparation was.
At the top is a thick mousse of white onion and potato soup. Embedded within the soup was a sprinkling of crispy baby onion rings to create a surprise to the liquid texture, followed by chives and herb oil. Right at the bottom is the coffee-brown caramelised shallot puree, creating a dessert-like finish to the starter dish.
Wine Pairing : Saint Louis Blanc de Blancs Brut, France
Named after King Saint Louis who reigned over France in the Middle Ages, renowned for his charity and much beloved by his people, this aromatic sparkling wine is refreshing with a good balance of green apple flavour.
STARTER - Barramundi Fillet
Freshly-delivered from Jurong Port, the barramundi was roasted to perfection with a crispy skin and semi-seared outer crust. Risotto was stir-fried with aromatic saffron to create that delicious yellow texture with mussels.
The dish was tastefully decorated with a circle of red wine reduction, a simmered liquid made with red wine and vinegar, and dotted with exquisite beluga caviar, which added to the taste and colour of the light-coloured fillet.
It was not every day that every dish you eat is cooked right before you, with each procedure carefully explained in detail. Having such an explanation allowed us to savour each mouthful with greater consideration and appreciation for the thought that Chef Askew has put into it before it is presented to each of us on a plate.
Wine Pairing : Noblesse Sauvignon Blanc 2017, Central Valley, Chile
This was a medium-bodied white wine, bright with golden hues, and aromas of lime and pear with notes of spices. Light on the palate, it delivers a crisp and clean taste with a lingering finish.
MAIN - Honey-Glazed Duck Breast
The main was heavier on the palate with a honey-glazed duck breast with lavender and the flavourful pan-fried foie gras doused with roast orange puree, and served with duck fat potatoes, charred baby gem lettuce, peas, and spring onion.
One important lesson that we've learnt from Chef Askew is the respect he puts into his food. Every possible part of the animal he cooks is put to good use. In this case, the duck fat contributes to the richness of the potatoes, creating a smooth texture for the normally starchy side.
Wine Pairing : Noblesse Merlot 2017, Central Valley, Chile
The Merlot was deep red with hues of purple. The initial taste was tannic, on opening up, aromas of red berries and blackberry with notes of spices can be detected. When paired with the duck, the fruit-laden intensity of the red can be savoured.
DESSERT - Pavlova
Ending it all is a sweet Pavlova of gin-soaked blackberries, raspberries and strawberries with Turkish Delight ice cream and white chocolate soil.
To find more about the Singapore Cricket Club and the events for Singapore’s Bicentennial, visit scc.org.sg.
About Paul Askew
Paul Askew is Chef Patron of The Art School in Liverpool, now in its 5th year of business following its launch in September 2014. For 12 years before, Paul ran The London Carriage Works in Liverpool, where he and the team helped to build the city’s reputation for gastronomic excellence by opening its first boutique hotel with fine-dining restaurant.
With over three decades of experience working in the restaurant industry, Paul Askew has a firm reputation as a pioneer of excellent modern British cuisine, as well as having an unmatched level of commitment to developing the next generation of culinary talent.
Throughout his career, Paul has become a stalwart of Liverpool’s burgeoning culinary scene, helping the city to grow to become the gastronomic hub that it is now, and cementing him as one of the country’s most popular chefs.
About SportsCares
Established in 2012 as the philanthropic arm of Sport Singapore, SportCares activates sport as a force for social good; leveraging sport experiences to empower the vulnerable and the underserved communities in Singapore. Through its programmes and initiatives, SportCares creates opportunities that nurture positive values and practical capabilities in children and youth at-risk, building their confidence and imbuing in them a positive worldview.
SportCares serves to inspire and enable:
- Children and youth from low-income families
- In-risk and at-risk youth
- Vulnerable seniors
- Persons with disabilities (PwDs) and special needs (SNs)
