braised lamb belly with morel,
fava bean & onion purée
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WWW.ASIACUISINE.COMUnlike the other chefs in this story, Chef Chan Tuck
Wai, 37, of Marina Mandarin Singapore does not
restrict himself to a certain style when working with
lamb. “I choose baby lamb for its tenderness, spare
ribs when I’m doing grills, lamb belly for braising,
lamb shank for roasting, and lamb tenderloin for
sous vide,” says Chef Chan. For a glazed lamb belly
with fava beans and caramelised onion purée,
the use of Madeira jus gives it a French touch,
while morels add an earthiness. With the grilled
lamb spare rib with aubergine and black olives,
the seasoning of soy sauce and cumin makes it
Mongolian in style. The use of cinnamon smoke in
walking on the isle, featuring Bowmore 15 Years,
sweet vermouth, and Ron Zacapa rum, not only
echoes the note of peat in the whisky, but also the
smoky scent of the Moroccan smoked lamb loin
with cauliflower cous cous and feta cheese.Speaking to these chefs makes me realise that aside
from the knowledge needed in choosing a quality
lamb meat, effort is also needed to deal with the
limitations we have, since we do not have fresh
lamb meat available in Singapore. The chefs also
need to take into account the palate of the diners
in Singapore, who tend to prefer less gaminess in
their lamb.smoked lamb loin with cauliflower
cous cous & feta cheesegrilled lamb spare rib with cumin,
aubergine & black oliveAs with beef, chicken, and vension, you
must apply the correct technique to
each cut when cooking sheep or goat.
Chan Tuck Wai