Around the World with Relish

Date & Tomato relish - Cooked the old way in an Indian clay pot.  Smoky, sweet and sour and appetite-inducing. A perfect overture to the feast to come.

​

Mango relish - Unripe mangoes simmered in a clay pot with an array of spices. The result, a tart and tangy symphony of flavours that revitalises the tastebuds.

Relish cream of  Butternut & Basil - Comforting butternut squash, sweet and creamy infused with aromatic fresh Basil and simmered in umami-laden mushroom stock. This Italian inspired starter whets your appetite for more.

We first braise the duck in a well-aged Master stock with an assortment of spices and herbs, infusing the flesh with subtle and nuanced flavours and fragrances.
We then strip the flesh and stir fry it with shallots, ginger, pineapple and spring onion, bringing you a dish that is bold, refreshing and full of umami. A Cantonese favourite.

 An Indian recipe or is it? Originating from Goa, India, Vindaloo is a  recipe from colonial Portugal called "carne de vinha d'alhos" or "meat marinated with garlic and wine". They replaced the wine with vinegar in Goa and adjusted it for the local palate with native spices. 

 "Espinacas con Garbanzos" is reminiscent of  Spain's Moorish history and typically served as a side dish or as "tapa". Plump Garbanzos coated with sourdough breadcrumbs, almonds, paprika and red wine vinegar tossed with fresh baby spinach. Exotic yet comforting.

This is not your ubiquitous dhal eaten with prata. We cook down slivers of raw mango with onions, spices and garlic into a  rich and tangy gravy. We then add creamy premium pulses or "dhal" to create an unforgettable side dish.

This recipe originates from Macau, a former colony of Portugal.  A precursor to modern fusion, this dish blends typically Mediterranean ingredients, paprika and saffron, with South-East-Asian, tamarind and coconut cream. This unique and enigmatic recipe confounds taste and flavour memories about its cultural origins. 

A Moroccan lamb recipe usually reserved for festivities and slow-braised in a unique clay vessel called a "tagine". The lamb seasoned with Raz-el-Hanout, a complex and heady spice mix containing 80 different spices, is slow-cooked in the tagine until achingly tender, then coated in honey and an assortment of dried figs, dates and apricots.

In Pakistan, succulent lamb cubes are cooked in a "karahi", a type of large iron skillet or Wok. The lamb stewed in its juices and a tomato, ginger and garlic marinade. An indulgent mix of spices added that includes coriander, cumin, chilli and garam masala. We cook our Karahi the same way as in Peshawar, with lots of passion and attention.

This deceptively simple dish is full of nuanced flavours and textures. Only five ingredients are required; Eggs, Olive oil, Onions, Potatoes and Salt. With the proper technique, we create an omelette that is velvety, creamy with just the right amount of firmness and sweetness from the potatoes and caramelised onions.

​

We garnish the Tortilla with Shakshouka, a middle eastern sauce comprising tomatoes, bell peppers, coriander leaves and spices, adding just the right amount of tartness to the dish.

Originating in South India, chicken paratel is dry roasted in a cacophony of spices and exudes smoky umami and flavours. There are many versions of chicken paratel and many "family recipes" claiming to be the best. Our version is an heirloom from Rose's mum Ruby and can easily claim the title "best"  as attested to by the many who have graced our dining table.

A mild curry comprising pieces of breadcrumbed salmon coated with an aromatic gravy of green chillies, coriander root, galangal, lemongrass and kaffir lime. Inspired by Thai and invented by Relish.SG. Not to be missed.

A dish attributed to the Song Dynasty poet and calligrapher Su Dongpo. Many gourmands have waxed poetic about this dish. Tender belly pork simmered with premium rice wine, soya sauce and raw honey culminates in the most succulent and umami-laden braised meat. An offering worthy of the Emperor.

We brew our kombucha for fifteen days to achieve the right level of carbonation and tartness. The result is a smooth, lively, fizzy digestif.

We cold brew our coffee in a Yama cold brew tower. Water passes through premium coffee grains at one drip every one and a half seconds, and voila, twelve hours later, smooth multi-noted nectar fit for the gods.