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    E Menu 20

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    Alex Leow
    Chef Sheldon has over 30 years of experience in international luxury hotels. He draws on his childhood memories growing up in Singapore to create fusion concepts that highlight Singaporean cuisine, and credits his mother as his greatest inspiration. The menu artfully combines local and regional ingredients like salmon and barramundi certified by sustainability standards to reduce the carbon footprint, along with herbs and vegetables.

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    E Menu 20

    Uploaded by

    Alex Leow
    8 views3 pages
    Chef Sheldon has over 30 years of experience in international luxury hotels. He draws on his childhood memories growing up in Singapore to create fusion concepts that highlight Singaporean cuisine, and credits his mother as his greatest inspiration. The menu artfully combines local and regional ingredients like salmon and barramundi certified by sustainability standards to reduce the carbon footprint, along with herbs and vegetables.

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    eMenu20

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    Chef Sheldon has over 30 years of experience in international luxury hotels. He draws on his childhood memories growing up in Singapore to create fusion concepts that highlight Singaporean cuisine, and credits his mother as his greatest inspiration. The menu artfully combines local and regional ingredients like salmon and barramundi certified by sustainability standards to reduce the carbon footprint, along with herbs and vegetables.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    8 views3 pages

    E Menu 20

    Uploaded by

    Alex Leow
    Chef Sheldon has over 30 years of experience in international luxury hotels. He draws on his childhood memories growing up in Singapore to create fusion concepts that highlight Singaporean cuisine, and credits his mother as his greatest inspiration. The menu artfully combines local and regional ingredients like salmon and barramundi certified by sustainability standards to reduce the carbon footprint, along with herbs and vegetables.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 3

    ABOUT THE CHEF

    Chef Sheldon is of Peranakan heritage,


    with over three decades of
    international luxury hotels experiences
    under his belt. His penchant for
    presenting fusion concepts that amplify
    Singapore’s culinary heritage comes
    from deep-rooted, fond memories
    of growing up in kampong Changi, and he
    credits his mother as his greatest supporter
    and inspiration behind his success.

    ABOUT THE MENU

    Cuisines are artfully created with


    ingredients such as ASC or MSC certified*
    Norwegian Salmon and Barramundi, and
    locally or regionally sourced herbs and
    vegetables to reduce our carbon footprint.

    *ASC: Aquaculture Stewardship Council | MSC: Marine Stewardship Council

    ASC and MSC provide a framework of standards under which seafood products can be
    audited and certified as meeting essential environmental requirements for responsible
    practices.
    Halal / SAESL D&D 2023

    13 October 2023
    L4, Roselle Simpor Ballroom

    HALAL CHINESE MENU

    中式拼盘
    Chinese Combination Platter
    (Smoked Duck, Salad Prawn, Yam Roll, Spicy Scallop, Chicken Satay)

    红烧四宝羮
    Braised Seafood in Chicken Broth

    清蒸龙虎斑
    Steamed Garoupa with Superior Soy Sauce

    碧绿炒虾球
    Wok Fried Prawns with Greens

    蚝皇鲍鱼片伴冬菇西兰花
    Braised Sliced Abalone & Mushroom with Broccoli

    遍地黃金鸡
    Golden Crispy Chicken

    蒜香蟹肉炒饭
    Garlic Crabmeat Fried Rice

    杨枝甘露
    Chilled Mango Sago & Pomelo

    中国茶
    Chinese Tea

    We value your feedback.


    Please share your event experience with us by clicking here

    This QR menu is engineered from 300 locally recycled chopsticks,


    demonstrating Marina Bay Sands' commitment to circularity and innovation.
    Halal / SAESL D&D 2023

    13 October 2023
    L4, Roselle Simpor Ballroom

    HALAL CHINESE VEGETARIAN MENU

    Fortunes Appetisers
    ***

    Double-Boiled Vegetable and Mushroom Soup


    ***

    Deep-Fried Vegetarian Fish in Sweet & Sour Sauce


    ***

    Wok-Fried Asparagus & Fresh Lily Bulb


    ***

    Braised Portobello with Greens


    ***

    Wok-Fried ‘Gong Bao’ Plant Based Chicken


    ***

    Vegetarian Fried Rice


    ***

    Chilled Mango Sago


    ***

    Chinese Tea

    We value your feedback.


    Please share your event experience with us by clicking here

    This QR menu is engineered from 300 locally recycled chopsticks,


    demonstrating Marina Bay Sands' commitment to circularity and innovation.

    You might also like