I was invited to come and cook at the legendary Raffles for a week, cooking a set 7 course tasting menu. I created a one off special menu that was for the public as well as the hotel guests, I took with me a very young chef aged then 18 years old called Tom Sellers who has now gone on to be very successful in his own right. Working in such a prestigious hotel was a real honour, myself and Tom had a really great week working with the brigade of chefs, we did 5 nights in Raffles and had a single night out to spend in Singapore. We had an amazing dinner spent at Yazawa Japanese Barbecue with some amazing wagyu and Kobe beef that was out of this world.

The tasting menu for the night consisted of:

• Marinated mackerel with beetroot, hazelnuts and horseradish
• Poached lobster with apple consommé and rosemary
• Spiced foie gras with pickled mushrooms and sauterne jelly
• Loin of lamb with sheep’s cheese and aligot potato
• Roast suckling pig with roast pineapple and baby squid
• Seared red mullet with pistachio risotto courgette puree
• Coffee pancetta with coffee granite and ice-cream
• Compressed watermelon with coconut sorbet

The set menu consisted of:

Starter

Poached frogs’ legs with morille and chervil

Main

Seabass with fennel lemon puree and basil oil

Dessert

Truffle and white chocolate with truffle ice-cream and pepper