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Tandoori Snapper by Chef Vik of Singapore. Tandoori Baked Snapper with Potato Purée and Pickled Cucumber. and A very light mint sauce is also used to add an extra dimension to the dish. Everything about this dish went really well together!
Finding something to do this weekend? Well, it's the second last day of Suvai, the annual Indian Gourmet Festival. Held at Tan Quee Lan Street, right opposite Bugis Junction, entrance to the event is free so come on down to sample different types of cuisines, with a focus centred on of course, Indian cuisine. The chefs hail from different countries such as Singapore, Thailand and India. This particular dish is by Chef Thanyadar Sutheedechanon of Thailand and has my favourite elements of lime and spice. Reminiscent of a really good Yum Woon Sen salad, this dish is currently my top choice for Thai Food at Suvai 2015.
