Recipes Bistro by SHATEC @ Treasury Building

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Tucked at the corner of the Treasury Building along the High Street is Recipes, a bistro that is run by the students of Shatec.  If you have not already know what Shatec is, they are a well established training institue specialising in hospitality and tourism industries.

As a pioneer in this industry for the past 30 years, Shatec will celebrate its 30 years as a leading hospitality and tourism institute; with more than 30,000 graduates and amongst them many illustrious Shatec alumni currently holding coveted positions in the industry, some as executive chef , celebrity chef and even owner of world-renowned restaurants in both Singapore and abroad.

An exclusive anniversary dinner set menu is specially created by well-known chef and served at Recipes only on 7 & 14 June.

Slow-Cooked Pork Belly with Apple Salsa
created by Chef Randy Chow, Class of 1986

Chef Randy Chow is one of the celebrated Chef and alumni of Shatec.  Currently holding Senior Faculty and Operations Manager of At-Sunrice Global Chef Academy.  He boasts an illustrious career serving as Chef in hotels, cafe and even hospitals!  The starter highlights the pork belly which is done to such tenderness that will delight those who loves roast pork.    The apple salsa is a good complement because it helps to cleanse your palate after chewing on the pork belly.  Its sour taste also helps to prepare the stomach for digestion!  How wonderfully thoughout this starter is!

Mushroom Coffee with Cinnamon Roll with Prawn Paste
created by Chef Eric Teo, Class of 1986

Most people will know Chef Eric Teo as he is the celebrity chef.  I first acquainted him as he stared at the Mediacorp Chef Apprentice (名厨实习生) a reality (cooking) show as well as Love on the Plate (名厨出走记).   And I am not showing any favouritism by saying I simply love this mushroom soup so much.  Coincidentally, my friend just had soup in a cup recently and I had this mushroom coffee soup.  I don’t know about the coffee taste, but the soup is velvety, and oozing with mushroom flavour.  I feel as though I am drinking hot chocolate actually.

Sous Vide Chicken Breast in Smoked Oil, Fig Glazed Foie Gras, Caramelised Endive, Manchego Espuma, Thyme Jus
created by Chef Tony Khoo, Class of 1986

Chef Tony Khoo is probably one of the most illustrious alumni of Shatec.  For those who know, he has many accolades to boot and even published his own cook book.  It is very daring to serve chicken breast as not many people (besides those on diet or sports person needing a lot of protein) like it as the meat is usually dry and tough.  To the amazement of all the diners, the chicken was very tender and moist.  Definitely doesn’t feel like you are eating breast meat at all!  This likely is because the sous vide method is used to cook meat evenly and retaining the juiciness.  I get a very Christmassy feeling having this main course perhaps because of the entire presentation and also the taste of the herbs used.  Hence I feel that it is very apt for this dish to be part of this celebratory anniversary menu.

These are the accompaniment of the main course. But boy!  They are almost stealing the thunder.  I love the doneness of the vegetables especially the juicy tomato.  Once you bite into it, it is squirting with all the Vitamin C and its sweet goodness.  And of course the foie gras, such a big chunky piece!  The entire combination here is as good as having another starter as the portion is very big.   Seriously, only Chef Tony Khoo can pull this off!

Fondant Au Chocolat
created by Chef Pang Kok Keong, Class of 1993

This delightful dessert is created by Chef Pang who incidentally is the owner of Antoinette, a chic cafe with several joints in Singapore.  This dessert though not exquisite but is delightful on its own way.  The outer layer of the cake is crusty while the inside is served warm and moist.  Although the chocolate is not a molten but it certainly does alleviate the chocolate taste.  The vanilla flavoured ice-cream balance the heavy taste chocolate while hints of the pistachio adds a special crunch to end the meal with great delight.

Only for limited two days for dinner only on 7 June and 14 June.  If you want to try out the above creations by the Chefs, I suggest you should call for reservations.  Recipes also served very valuable lunch (with the option of semi-buffet) and dinner.  It is frequently crowded during the lunch time because the food is good.  Doesn’t matter that it has changed name a few times (previously known as The Petals and changed name to Charcoal).

Recipes Bistro by SHATEC
100 High Street #01-03
The Treasury
Singapore 179434
Tel: +65
Monday to Saturday: 9am to 10pm (closed on Sundays and Public Holidays)