We were stoked to be invited to a live cooking session at the Asian Food Channel (“AFC”) studio at Orchard Central by a collaboration between DBS Indulge and AFC! I mean, how often does one really have the chef from established restaurants cooking for you before your eyes? DBS Indulge brought onboard Executive Chef Andrea Scarpa from Bistro Bar.

As part of the Da Paolo brand, we knew that food from Bistrobar was going to be exciting and we weren’t too far from that guess. Since Chef Andrea Scarpa was appointed as Executive Chef, he has made his presence felt by constantly innovating and introducing new dishes to the restaurant. To keep things interesting, he refreshes the menu every six months without compromising on the consistency in terms of quality and familiar tastes. New times are introduced as a special and upon favourable reactions, they will then be considered to be included in the regular menu.

Do you really know what’s going on with your food in the kitchen? Neither do we. Although he explains to the audience as to the steps to make the beautiful foie gras, or the beautiful ravioli, or the beautiful pesto, we know that in reality it isn’t that easy. BUT to have a cutie like Chef Andrea cook for us, well all we can say is that food has never looked so good.

First Course: Lightly Sauteed Spanner Crab, Chicken Liver & Foie Gras Mousse, Caivados Apple & Brioche Salad

At first glance, we thought that we were being served dessert. But it was more savoury with a slight tang from the apple and that certainly challenged our perspectives as to the conventional starter being presented like a dessert.

Lightly Sauteed Spanner Crab, Chicken Liver & Foie Gras Mousse, Caivados Apple & Brioche Salad

Lightly Sauteed Spanner Crab, Chicken Liver & Foie Gras Mousse, Caivados Apple & Brioche Salad

Second Course: Strawberry Ravioli Stuffed with Burrata, Pesto Butter, Pecorino Cheese and Fava Beans

We were blown away by this dish. The ravioli was freshly made on the spot with strawberry essence which was very light and not overpowering. It gave an interesting contrast to the fava beans. While most mains are usually characterized by proteins (e.g. fish, beef, lamb, chicken), this was just really light pasta with burrata cheese inside but it was an explosion of textures and flavours once it went into our mouths. Exquisite.

Strawberry Ravioli Stuffed with Burrata, Pesto Butter, Pecorino Cheese and Fava Beans

Strawberry Ravioli Stuffed with Burrata, Pesto Butter, Pecorino Cheese and Fava Beans

Third Course: Salted Peanut Nougat & Chocolate Caramel Bars

You’d be surprised to know that this actually took the most time to make because of each layer that made up the dessert being: milk chocolate crust, salted peanut nougat, salted caramel and the chocolate bavarian. While live cooking showed us how things were done on the spot, in reality cooking up some magic takes hours. Chef Scarpa demonstrated all he could and then took out a pre-made batch. We were not shortchanged. Coined affectionately by Chef Scarpa as his “snickers bar”, the layers provided the smooth and rich peanut butter combined with the salted caramel and the chocolate. It was a perfect ending to the meal.

Salted Peanut Nougat & Chocolate Caramel Bars

Salted Peanut Nougat & Chocolate Caramel Bars

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This was an invited tasting.

Venue: THE AFC STUDIO
#07-02, ORCHARD CENTRAL
181 ORCHARD ROAD,
SINGAPORE 238896

Try: Bistro Bar
Address: 3 Rochester Park, 139214
Phone:6774 5537