[et_pb_section admin_label=”section” transparent_background=”off” background_color=”#ffffff” allow_player_pause=”off” inner_shadow=”off” parallax=”off” parallax_method=”off” custom_padding=”0px|0px|0px|0px” padding_mobile=”on” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” make_equal=”off” use_custom_gutter=”off”][et_pb_row admin_label=”row” make_fullwidth=”on” use_custom_width=”off” width_unit=”on” use_custom_gutter=”off” padding_mobile=”off” allow_player_pause=”off” parallax=”off” parallax_method=”off” make_equal=”off” parallax_1=”off” parallax_method_1=”off” column_padding_mobile=”on”][et_pb_column type=”4_4″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”justified” use_border_color=”off” border_color=”#ffffff” border_style=”solid” text_font=”Open Sans||||”]<\/p>\n
Just last week, I was invited to join a special night to celebrate the 50th Anniversary of the establishment of Diplomatic Relations between the Republic of Singapore and the Republic of Indonesia<\/strong> held at Hotel Indonesia Kempinski<\/strong>. At first, I was nervous when I found out that we’re the only food blogger in the room, while the rest were VIP guests from the Singapore Embassy in Jakarta and the Indonesian government<\/strong>. We’re all invited to the Gala dinner<\/strong>, and all the menus were specially prepared by Mr. Malcolm Lee, Chef, and owner of Michelin-starred Peranakan Restaurant Candlenut in Singapore<\/strong>. I’m honored and excited to be part of it, thank you for having us!<\/p>\n [\/et_pb_text][et_pb_image admin_label=”Image” src=”http:\/\/myfunfoodiary.com\/wp-content\/uploads\/2017\/05\/VIP-Guests-RI-Sing-50th-Anniversary-Republic-of-Singapore-x-Republic-of-Indonesia-at-Kempinski-Hotel-by-Myfunfoodiary.jpg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”off” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid” title_text=”VIP Guests RI Sing 50th Anniversary Republic of Singapore x Republic of Indonesia at Kempinski Hotel “]<\/p>\n \u00a0<\/p>\n [\/et_pb_image][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”justified” use_border_color=”off” border_color=”#ffffff” border_style=”solid” text_font=”Open Sans||||”]<\/p>\n Today, political, economic, and people-to-people ties are excellent. To commemorate the ‘Golden Jubilee’<\/strong> of the bilateral relationship, the Minister of Foreign Affairs of the Republic of Singapore, H.E.Dr Vivian Balakrishnan<\/strong>, and the Minister of Foreign Affairs of the Republic of Indonesia, H.Elbu Retno Marsudi<\/strong>, have announced the tagline of “RISING 50” – an acronym for “Republic of Indonesia (RI) and Singapore (SING) 50 years”<\/strong>. This is an appropriate description of the path which Singapore and Indonesia are committed to take in the coming decades.<\/p>\n [\/et_pb_text][et_pb_image admin_label=”Image” src=”http:\/\/myfunfoodiary.com\/wp-content\/uploads\/2017\/05\/RI-Sing-50th-Anniversary-Diplomatic-Relations-between-Republic-of-Singapore-X-Republic-of-Indonesia-by-Myfunfoodiary.jpg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”off” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid” title_text=”RI Sing 50th Anniversary Republic of Singapore x Republic of Indonesia at Kempinski Hotel “]<\/p>\n \u00a0<\/p>\n [\/et_pb_image][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”justified” use_border_color=”off” border_color=”#ffffff” border_style=”solid” text_font=”Open Sans||||”]<\/p>\n The dinner itself not only to mark 50 years of a successful partnership between Singapore and Indonesia<\/strong>, but also to set the stage for another 50 years of shared progress, development, and prosperity. We started with Kueh Pie Tee with Crab ‘Yeye’ Curry<\/strong> served together with Roti Jala with Beef Cheek Rendang<\/strong> which both was fantastic.<\/p>\n [\/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”justified” use_border_color=”off” border_color=”#ffffff” border_style=”solid” text_font=”Open Sans||||” custom_padding=”0px||0px|” saved_tabs=”all”]<\/p>\n Kueh Pie Tee with Crab ‘Yeye’ Curry and Roti Jala with Beef Cheek Rendang<\/strong><\/p>\n It’s been a while I haven’t eat Pie Tee again, and I’m so glad that I was there! It’s a classic Peranakan dish, where thin and crispy pastry tart shell kuih filled with crab meat curry, egg, shallots, and lime leaf. It was so good! And it’s served with a net pancake that is stuffed with beef cheek, rendang, turmeric, lemongrass, lime leaf, and sesame seeds. What an impressive appetizer!<\/p>\n [\/et_pb_text][et_pb_image admin_label=”Image” src=”http:\/\/myfunfoodiary.com\/wp-content\/uploads\/2017\/05\/Kueh-Pie-Tee-with-Crab-Yeye-Curry-by-Chef-Malcolm-Lee-by-Myfunfoodiary.jpg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”off” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid” title_text=”Kueh Pie Tee with Crab Yeye Curry by Chef Malcolm Lee”]<\/p>\n \u00a0<\/p>\n [\/et_pb_image][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”justified” use_border_color=”off” border_color=”#ffffff” border_style=”solid” text_font=”Open Sans||||” custom_padding=”0px||0px|” saved_tabs=”all”]<\/p>\n Pong Tauhu Soup<\/strong><\/p>\n The soup was wonderfully appetizing!! I wish I could have this dish again now! The tofu was mashed up, mixed in with shellfish bisque, prawn, crab, and ground chicken meat, then cooked in the soup with coriander and bamboo shoots.<\/p>\n [\/et_pb_text][et_pb_image admin_label=”Image” src=”http:\/\/myfunfoodiary.com\/wp-content\/uploads\/2017\/05\/Pong-Tauhu-Soup-by-Chef-Malcolm-Lee-for-RI-Sing-50-Event-Singapore-x-Indonesia-by-Myfunfoodiary.jpg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”off” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid” title_text=”Pong Tauhu Soup by Chef Malcolm Lee for RI Sing 50 Event Singapore x Indonesia”]<\/p>\n \u00a0<\/p>\n [\/et_pb_image][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”justified” use_border_color=”off” border_color=”#ffffff” border_style=”solid” text_font=”Open Sans||||” custom_padding=”0px||0px|” saved_tabs=”all”]<\/p>\n Nyonya Laksa<\/strong><\/p>\n Laksa is a popular spicy noodle soup in the Peranakan cuisine, and I swear this is probably the best Nyonya Laksa I’ve ever had so far! The laksa soup was very seafood-rich, creamy coconut milk, with a lingering spicy kick, very flavorful, and served with scallop, prawn, quail egg, tau pok, sprouts, and parmesan crisps on top! <\/p>\n [\/et_pb_text][et_pb_image admin_label=”Image” src=”http:\/\/myfunfoodiary.com\/wp-content\/uploads\/2017\/05\/Nyonya-Laksa-by-Chef-Malcolm-Lee-for-RI-Sing-50-Event-by-Myfunfoodiary.jpg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”off” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid” title_text=”Nyonya Laksa by Chef Malcolm Lee for RI Sing 50 Event”]<\/p>\n \u00a0<\/p>\n [\/et_pb_image][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”justified” use_border_color=”off” border_color=”#ffffff” border_style=”solid” text_font=”Open Sans||||” custom_padding=”0px||0px|” saved_tabs=”all”]<\/p>\n Nasi Goreng Ayam Bakar<\/strong><\/p>\n I was full with the Laksa, and not only me, but everyone in my table couldn’t finish this fried rice. However, the fried rice was so unique because Chef Malcolm<\/strong> used brown rice for this dish, cooked with buah keluak, and served with char-grilled chicken, aromatic sambal, soft-center egg, and cucumber relish. The overall combination surprisingly so fragrant and tasty!\n<\/p>\n [\/et_pb_text][et_pb_image admin_label=”Image” src=”http:\/\/myfunfoodiary.com\/wp-content\/uploads\/2017\/05\/Nasi-Goreng-Ayam-Bakar-by-Chef-Malcolm-Lee-for-RI-Sing-50-Event-Singapore-x-Indonesia-by-Myfunfoodiary.jpg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”off” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid” title_text=”Nasi Goreng Ayam Bakar by Chef Malcolm Lee for RI Sing 50 Event Singapore x Indonesia”]<\/p>\n \u00a0<\/p>\n [\/et_pb_image][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”justified” use_border_color=”off” border_color=”#ffffff” border_style=”solid” text_font=”Open Sans||||” custom_padding=”0px||0px|” saved_tabs=”all”]<\/p>\n Candlenut’s Chendol Cream<\/strong><\/p>\n Last but not least, we enjoyed the Candlenut’s signature dessert which is Candlenut’s Chendol Cream and famous in Singapore<\/strong>. A bed of coconut custard cream like a pannacotta, topped with gula Melaka, and Pandan jelly. It was definitely a wonderful dessert to end the meal.<\/p>\n [\/et_pb_text][et_pb_image admin_label=”Image” src=”http:\/\/myfunfoodiary.com\/wp-content\/uploads\/2017\/05\/Candlenuts-Chendol-Cream-by-Chef-Malcolm-Lee-for-RI-Sing-50-by-Myfunfoodiary.jpg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”off” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid” title_text=”Candlenut’s Chendol Cream by Chef Malcolm Lee for RI Sing 50″]<\/p>\n \u00a0<\/p>\n [\/et_pb_image][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”justified” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]<\/p>\n Overall, it was a lovely evening filled with fantastic food and amazing people. You can explore more of Chef Malcolm Lee’s dishes at Candlenut restaurant in Singapore<\/strong>, and enjoy a variety of new culinary adventure where talented Chef such as Malcolm Lee<\/strong> reinvented the classic cuisine and introduced a modern Singapore<\/strong> dishes to suit everyone’s palate. <\/p>\n Follow my SnapChat or Insta Stories to see the live updates: Myfunfoodiary<\/strong><\/span><\/p>\n or FIND ME here: <\/strong><\/span><\/p>\n<\/p>\n [\/et_pb_text][et_pb_social_media_follow admin_label=”Social Media Follow” global_module=”24397″ link_shape=”rounded_rectangle” background_layout=”light” url_new_window=”on” follow_button=”off” module_class=”wpc-sf” custom_css_main_element=”text-align:center;” custom_css_social_follow=”float: none!important;||display: inline-block;” saved_tabs=”all”]<\/p>\n [et_pb_social_media_follow_network social_network=”instagram” url=”http:\/\/instagram.com\/myfunfoodiary” skype_action=”call” bg_color=”#8c5b43″] Instagram [\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=”facebook” url=”http:\/\/facebook.com\/myfunfoodiary” skype_action=”call” bg_color=”#3b5998″] facebook [\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=”youtube” url=”http:\/\/youtube.com\/myfunfoodiary” skype_action=”call” bg_color=”#a82400″] Youtube [\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=”twitter” url=”http:\/\/twitter.com\/myfunfoodiary” skype_action=”call” bg_color=”#00aced”] Twitter [\/et_pb_social_media_follow_network]<\/p>\n [\/et_pb_social_media_follow][et_pb_image admin_label=”Image” src=”http:\/\/myfunfoodiary.com\/wp-content\/uploads\/2017\/05\/together-with-Singapores-ambassador-for-Indonesia-and-with-Chef-Malcolm-Lee-by-Myfunfoodiary.jpg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”off” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid” title_text=”together with Singapore’s ambassador for Indonesia and with Chef Malcolm Lee “]<\/p>\n \u00a0<\/p>\n [\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Just last week, I was invited to join a special night…<\/p>\n","protected":false},"author":1,"featured_media":35082,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[35,46,1570,6107,1798,266,12,13,41,24,3767,26,31],"tags":[48,6000,5753,4083,5999,349,1316,3636,2577,6469,3638,404,6471,6470,3635,4082,5998],"aioseo_notices":[],"jetpack_featured_media_url":"http:\/\/myfunfoodiary.com\/wp-content\/uploads\/2017\/05\/Nyonya-Laksa-by-Chef-Malcolm-Lee-for-RI-Sing-50-Event-by-Myfunfoodiary-header.jpg","_links":{"self":[{"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/posts\/35060"}],"collection":[{"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/comments?post=35060"}],"version-history":[{"count":13,"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/posts\/35060\/revisions"}],"predecessor-version":[{"id":35086,"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/posts\/35060\/revisions\/35086"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/media\/35082"}],"wp:attachment":[{"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/media?parent=35060"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/categories?post=35060"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/tags?post=35060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}