The Snack Culture Company is actually a bakery, cafe and food gift store by day and small plates restaurant by night.
|Japanese Edamame with Thai Tom Yum Espuma|
|Chilled Korean Mandu in Singapore Bak Kut Teh Consomme|
The dish was introduced as something familiar and chilled. I was quite taken aback when I saw my BKT served chilled. But well, again I was surprised by how delicious a chilled BKT can taste with the Korean Mandu (pork dumpling). Unlike the usual BKT, the dish is lighter and again it left me craving for more.
|Chilled Black Fungus & Mushroom Salad in Nonya Belachan Mayo Dressing|
For salad, we had something mildly spicy and inspired by Nonya Chap Chye. Besides black fungus and mushroom, I love the addition of sweet Tau Kee (Beancurb skin) to the dish. It gives the dish a textural contrast, its crunchiness made it very addictive.
|Ter Kar Chor Scotch|
Ter Kar Chor (vinegared pork knuckle) is traditional a Chinese post-natal “confinement” dish. Inspired by it, Ter Kar Chor Scotch is concocted. Unlike the usual Ter Kar Chor where everything is black black and dark dark, a lava scotch egg was placed on a nest of golden crispy shredded ginger and served with homemade Ter Kar Chor sauce instead. Prettier and best eaten with a bit of everything. 🙂
Good things come in 3 as the fifth dish was served. Putting some of the best seller from the lunch menu and from the food gift section together, the idea is pleasing for people like me who love to have a bit of everything on a buffet line. Besides Korean meeting Vietnamese (Beef Bulgogi in Vietnamese Paper Roll), we have Peranakan meeting Chinese (Ayam Buah Keluak Wanton) and Western meeting Singaporean (Laksa Crostini – Laksa Prawn on Haebe Hiam Cookie). Among the three, the Laksa Crostini won my heart. It is not difficult to understand why the Haebe Hiam Cookies are one of the popular food gift in Snack Culture.
|‘Pen Cai’ Parcel|
I couldn’t help but to reminisce the good old fond memory of Chinese New Year when I was a little young girl as I dig into the dish. With ingredients such as mini abalone, dried scallop and shitake mushroom wrapped in vegetable parcel and served in a homemade secret recipe soup, I can’t help but experiencing a warm fuzzy feeling at heart. It is definitely a dish that I will crave for during rainy days.
|Kaffir Tomato Capellini Pasta + Cantonese ‘Har Jeong’ Soft Shell Crab|
An interesting take on the soft shell crab. I have tried Har Jeong Gai (Shrimp paste chicken) but this is my first time trying Har Jeong soft shell crab.
|Seafood En Papillote|
It is quite common in Singapore that we have Cajun garlic prawns and clams in Louisiana style which is to cook the seafood by boiling it. However, Snack Culture did it differently by using the En Papillote method which is baking the seafood in an envelope of parchment paper. The end result is a more flavourful and aromatic seafood galore.
|Chendol Panna Cotta|
We ended the night with another successful marriage between the east and the west. I love how smooth and light the panna cotta is and the gula melaka simply made it even more delightful.