Three local chefs come together for the six-hands dinner of a lifetime on Amoy Street: get ready for the Backstreet Bengs...
You know how we feel about Amoy Street: one of our fave hangs around Honeycombers HQ is, after all, one of the city’s best eat streets. With all those iconic restaurants on the strip, you’d think chefs Eugene See of Birds of A Feather, Miller Mai of Ding Dong and Jeremmy Chiam of Le Binchotan might get a little… competitive. But hanging out every day in the back lane near their restaurants easily turned the trio into friends – and now they’ve decided to cook up one seriously fun six-hands-dinner across their three restaurants. How’s that for neighbourly?
Backstreet Bengs is a unique six-course dinner happening for
two three nights only, 17, 30 and 31 October. Tickets for 17 and 31 October are sold out and there are just 60 spots available for the 30th, so you know what to do.
The trio will be sharing dishes that give a nod to this historic pocket of Chinatown, the signature style of their respective restaurants and their own fondest food memories. Of course, we selflessly researched the spread to ensure you’ll have a good time, and yes you need to make room in your life for this.
The mini food trail spans all three restaurants: you might start at Birds of a Feather – known for serving up modern dishes with a Sichuan twist. Chef Eugene See’s Chwee Kueh gets us in the mood for mala with a drizzle of that unmistakable red oil; his baked eggplant with deep-fried mantou (hell yes) features mozzarella cheese in a surprise cameo appearance.
Over at Le Binchotan, chef Jeremmy Chiam’s Uni Okayu with Charcoal Youtiao is one luxe way to do comfort food: his is a base of okayu in kombu broth, with an indulgent dollop of silky uni. His signature ‘Edible Charcoal’ will be on the menu too – if you haven’t already tried it, we’ll save the big reveal for the night.
Over at Ding Dong, Chef Miller Mai will be serving his Chee Cheong Fun, which features a deliriously silky skin made from scallops and egg white. It’s stuffed with blue swimmer crab and prawns and ranks high on our list of prettiest dishes of all time (scroll up to the top to take it all in again). Frankly, the char siew Iberico pork collar with caramelised pineapple (pictured below), is just perfection.
Three strong culinary talents, three styles and three fun guys. It’s worth coming together for great meals like this. Here’s to friendships forged over food.
What: Backstreet Bengs six-hands dinner
When: 17, 30 and 31 October 2018, 7pm
Where: Birds of a Feather, Ding Dong and Le Binchotan restaurants
Cost: $90++ per person. Book now at firstname.lastname@example.org. Confirmed guests will receive an itinerary in advance.
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