Story and photos by Dr. Michael Lim The Travelling Gourmet TM
Copyright all rights reserved
Food photos are of real photos with no photoshop
The suave and debonair Travelling Gourmet TM goes to attend a cooking class by Chef Peter Kuruvita of…
MOUTHWATERING seafood in W Hotel on Sentosa Island. It is always nice to meet up with my friend Chef Peter who is humble, unpretentious and has no airs and graces. In his Banquet Kitchen he demonstrated how to cook ” Sri Lankan Snapper in Curry Sauce”. To start, sustainable Snapper fillet is pan fried skin side down only first so as to crisp the skin. The fish is lightly scored before frying. Why you ask? The answer is to prevent curling when cooking. It is the same principle with Wurst or sausages. Once the skin is crisp, a quick turnover for just a short time of about 30 seconds on the frying pan and it is ready to serve! Chef Peter emphasized, “It is very important not to overcook the fish!” At one point he found himself short of a knife and asked, “Anyone got a knife?” I whipped out my trusty Victorinox Swiss Army Knife for him. Peter said chuckling, “Action man!” After the fish was done…he plated and served it with a light and flavoursome Sri Lankan style spicy Curry sauce. OMG! The appetising aromas of Curry Leaves, Coriander, Fenugreek, Cumin, Cassia (the cassia tree of southern China (Cinnamomum cassia) is closely related to the true cinnamon and is said to have been used since 3000 B. C. in China) and Goroka (A Sri Lankan sour fruit) is spell binding! This is an excellent dish to serve with healthy steamed brown rice. After the cooking class, it was back up to The Kitchen Table to indulge in his “Seafood with a Heart” Buffet…and a convivial Champagne Gelee Cocktail. Take note Greenies that this buffet features all sustainable environment friendly seafood!
Chef Peter told me, “In Sydney now if you don’t serve sustainable seafood you’ll get NO customers. So much so that some Japanese restaurants actually LIE to their customers if they are serving non-sustainable seafood like Bluefin Tuna!” This shows that consumers who care about our Environment CAN make a difference!
I will not mention too much about the excellent variety of dishes in the Buffet as it may spoil the suprises for you. Hint, hint, the Indian food is very good…To learn more…Please go to my article about Seafood with a Heart on my website: https://thatravellinggourmet.com/2014/11/10/w-is-for-winsome-seafood-and-woo-bar/
There are some new dishes in the spread but alas, the Chilli Crab Sauce fountain is no more! However, the good ol’ Chocolate Fountain with fresh fruits to dip in is still there at the Dessert Buffet. I found out that the reason is that the Chilli Crab sauce kept blocking and clogging up the Chocolate Fountain machine so it could not be used.
For an environment friendly Seafood Buffet, The Travelling Gourmet TM recommends that you come here! As I always say, “Tasting is believing!” To be well you have to eat well n’est pas! Enjoy! 🙂
On a nautical note, enjoy the Band of Her Majesty’s intrepid Royal Marines Commandos playing ” A Life on the Ocean Wave”