Leaked Secret Supper at Foxglove

Leaked Secret Supper at Foxglove

Our guests were in for a real treat in this exclusive collaboration with the first-ever winner of MasterChef Asia, Chef Woo Wai Leong, and Foxglove Executive Chef Kevin Lee

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Foodie  Foodie Your Guide to Good Taste  on 26 Jul '17

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


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Winner of MasterChef Asia, Chef Woo Wai Leong, in the midst of service 


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Foxglove Executive Chef Kevin Lee and Chef Woo Wai Leong briefing the team


The partners in crime brought us on a delicious journey with a specially curated six-course menu, where each course was paired with drinks by partners Montrose Fine Wines and Veuve Clicquot.


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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.


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Cured swordfish, whelk with tofu emulsion and “MSG” powder


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).


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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.


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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.


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Jackfruit mousse paired with goji berry, red Cheddar and mandarin


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.


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Chef Woo Wai Leong with MasterChef US winner Christine Ha


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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.


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Kopi & Kaya cocktail


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.


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