Last Sunday, fellow bloggers and I were invited to a cooking workshop conducted by Chef Ronald Li, head chef of Salt Tapas and Bar, following the launch of their new brunch menu the day before.
Chef Ronald did a demo of these two dishes (one savoury and one sweet) from the new brunch menu.
Cigar Omelette with Mushroom Cepe Sauce and Green Onions
French Toast, Okinawa Ice Cream, Clotted Cream & Mango Pineapple Jam
We also had the chance to sample both dishes. I loved the flavoursome mushroom cepe sauce that had a rich earthy taste and a fragrant red wine aroma. It went really well with the omelette that was still runny and moist on the inside like an eggy firm pudding.
Being an all-time french toast and brioche fan, I was also blown away by Chef Ronald’s version of French Toast with a lovely crispy brown crust on the outside and a soft, moist middle. It was served with a tasty Okinawa black sugar ice cream (somewhat similar to a caramel ice cream) and homemade mango pineapple jam too.
Their mango pineapple jam was lovely! Fine, smooth and not overly sweet. Had a lovely balance of sweet and tangy flavours from the mango and pineapple too. Went so well even with regular toasts. I should really try making my own jam like this soon!
Brunch at Salt Tapas & Bar is served on Saturdays, Sundays and Public Holidays from 11.30am to 3.00pm.
I’m definitely coming back for brunch soon! Keep well, folks! 🙂
Salt Tapas and Bar
252 North Bridge Road
#01-22A Raffles City Shopping Centre
Tel: +65 6837 0995
Facebook page: https://www.facebook.com/SaltTapasAndBar
PS: Thank you FNPR team for the invite.