These will be accompanied with Chef Jeremmy’s Uni Congee and Kicap Manis Chicken Satay. For the steamed fish, Chef Damian uses the belly flesh of a whole threadfin and marinates it with his own homemade tau cheo aka fermented soybean, before going into the steamer for 6 minutes. Prior to serve, crispy pork lard, garlic and bentong ginger are added on top of the fillet. The pork belly appetizer is Chef Damian’s small plate offering which contains lots of fresh and tangy ingredients such as cucumber and a blend of chillis, garlic, lime, shallots and oil. From Chef Jeremmy’s side, the uni congee is perhaps the most indulging and decadent rice porridge that I have ever eaten. Made with premium Akitakomachi rice in a scallop broth, it is topped with century egg, foie gras and uni.
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Le Binchotan
Address: 115, Amoy Street, Unit 01-04, (Entrance via Gemmill Lane), Singapore 069935
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