Hainanese Flavours 1

The Hainanese migrants to Singapore and Malaysia during the 19th and early 20th centuries are renowned for the quality and finesse of their cooking and they played a played a pivotal role in shaping the culinary landscapes of these two countries.
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We’ll be cooking two nostalgic Hainanese specials and a nostalgic pasar malam beverage for May 16th Meetup lunch.

Hainanese Chicken Rice
This iconic Singapore dish comprise poached chicken drizzled with a light sauce of chicken drippings, sesame oil, light soy sauce and shallot oil, and served with an aromatic, delicately-flavoured rice. Completing the Hainanese Chinese Rice meal experience is a trio of dipping sauces - chili sauce mix, minced ginger and a caramel soya sauce.
Side disesh - stir fried Kai Lan and Egg Tofu Minced Meat

Hainanese Satay
The evergreen classic Hainanese-style satay consists of sticks of grilled bamboo skewered meat, grilled and served with spicy peanut dipping sauce. Grilled over a charcoal fire imparts a smoky flavor that complements side dishes of sliced raw onions, cucumbers, and steamed rice cakes.
Three sticks of Pork, Chicken and Lamb satay.

Birds Nest Drink
Birds Nest Drink is a nostalgic, refreshing pandan-infused lightly sweetened syrup drink containing jelly bits (cui yan) that mimic bird's nest texture sold primarily at pasar malams. Simple, cooling, and very old-school.

The price per pax is ฿350.

To confirm your seat, please make a transfer by Thursday, 14th May, 3 pm to the following account.
Kasikorn Bank
No: 787-2-14394-1
Name: Chan Huang Seng
Kindly forward the bank transfer receipt to us via Whatsapp/Line: +66 82-091-2038.
*The organizer reserves the right to cancel the event if the minimum confirmation is not reached.