Close to one month on, we're still savouring the delicious secret traces left over from our leaked Secret Supper, involving the first-ever winner of MasterChef Asia, Chef Woo Wai Leong, and Foxglove Executive Chef Kevin Lee.
Winner of MasterChef Asia, Chef Woo Wai Leong, in the midst of service
Foxglove Executive Chef Kevin Lee and Chef Woo Wai Leong briefing the team
Heirloom tomatoes with lemongrass soufflé
Upon getting whisked into speakeasy Foxglove through a secret entrance, our leaked Secret Supper was kick-started by a dramatic introduction. Served above a fishbowl of dry ice fumes and basil leaves, guests enjoyed Chef Lee’s refreshing appetiser of heirloom tomatoes with lemongrass soufflé in theatrical style.
Chef Woo’s appetiser was cured swordfish, whelk with tofu emulsion and “MSG” powder, where marinated fresh seafood cubes were hidden beneath sweet circle shields of pumpkin and daikon and laid on a plate of “MSG” dusting (a special homemade powder blend of charred onion and dried fish brought over from Singapore).
Boston lobster ravioli
Smooth criminal Chef Lee slid into the mains with his rendition of Boston lobster ravioli, comprised of silky, buttery pasta pockets of lobster flesh complemented with red wine sauce and topped with a crispy kale garnish.
72-hour-cooked short rib
The other stellar main course by Chef Woo was a 72-hour-cooked short rib, which was the epitome of the adage “good things come to those who wait” – which in this case was three days worth of slow-cooked goodness. The melt-in-your-mouth short rib slices were contrasted with brown butter crumb and charred black fungus and glazed with sweet angelica root jus.
Leading the transition from mains to desserts was a savoury pre-dessert by Chef Woo, jackfruit mousse paired with goji berry, red Cheddar and mandarin – a perfect harmony of fruitiness, saltiness and crunch in a glass.
Chef Woo Wai Leong with MasterChef US winner Christine Ha
Soybean ice cream paired with Sarawak pepper meringue and sesame cakes
Wrapping up the night was Chef Woo’s soybean ice cream paired with Sarawak pepper meringue and sesame cakes. It came with a surprise spice kick from the meringue, which guests could thankfully counterbalance with the creamy ice cream.
Shortly after a full-service dinner, Chef Woo shifted his role from the kitchen to behind the bar, where he showcased his creativity in a tipple. Inspired by a typical Singaporean breakfast, his signature cocktail, Kopi & Kaya, features Singapore-style roasted coffee mellowed by the oaky sweetness of cognac, topped with a rich aromatic coconut foam.
With the first-ever winner of MasterChef Asia whipping up dinner and concocting drinks for us foodies, heck yeah – this definitely beat watching it from behind the TV screen.