Test Kitchen: Green Noodles & Mangoes, Banh Mi & Smoked ‘Lovo’ Fish
From green noodles and mangoes to recreating the taste and aroma of Fijian earth pit smoking, a glimpse into our latest test kitchen efforts and what to expect in future Poon’s Supper Club menus.
Hand-cut Spinach Noodles
Rustic hand-cut Spinach Noodles in a savory green broth of chicken mince, Thai basil, Tibetan wild peppercorns, tomato, kaffir-lime leaf, red pepper, wolf berries and spinach stalks (leaves were used for the noodles). For a full vegetarian take, minus the chicken mince.
Smoked Banana Leaf Fish
Smoked Banana Leaf Fish, made with fresh sea bass and a touch of coconut cream. Recreating the taste and aroma of Fiji’s iconic Lovo earth pit smoking with a wok and wood chips in a Singapore HDB.
Banh Mi Pate
Mini Vietnamese Banh Mi Pate sandwiches, with all homemade mini baguettes, chicken+pork Pate, mayonnaise, pickled radish+carrots, honey chicken filling, Maggie sauce & a generous topping of coriander and chilli padi. Just the way I like them.
Green Mango Curry
A green mango curry, made with a fresh curry paste. Flavour, tang and spice for vegetarian guests.
