Supper — not regarded as part of one’s three square meals yet it is the most satisfying one you can have. Odd that a bowl of hot ramen somehow just tastes better before bedtime. The meal always craved for, but never planned for is probably why Chef Jeremmy Chiam of Le Binchotan started his Supper Special, and it’s back this year, upsized, to tempt us all into eating past stipulated mealtimes.
Every Friday and Saturday starting 3 May through 29 June, a special a la carte supper menu will be served from 9:30-11:30pm at the Gemmill Lane haunt, featuring elevated comfort favorites like Prawn Noodle Soup, Hokkien Mee, and a decadent Uni Congee. Don’t miss out on Chef Chiam’s small plates too, such as Beef Short Rib Dumplings and the must-order Ebi Crackers with Sambal Belachan, if just for the homemade sauce itself that pairs well with almost anything they serve.
But what makes this first 2019 edition so special is that this time, Chef Chiam’s bringing a few friends along for the ride. During three extra special weekends, guest chefs dishing out two items each will helm the kitchen alongside Chef Chiam. To get a seat during those days, you need to get a ticket ($35) that comes with one large plate and one small plate from each chef, with the opening hours extended till midnight so you can indulge much longer.
The first friend collaboration is with Chef ArChan Chan, executive chef of LeVel33, who will be kicking things off a week earlier, from 25-27 April. She’ll be there in-person, presenting her personal favorite supper dish, Stir-fried Clams with XO Sauce, served alongside fried mantou made from spent grain used in making beers at LeVel33. For more, her Grilled Shishito Peppers and Fermented Leeks with Hopped Salt also hits the spot, best paired with the zesty and malty Yuzu Beer ($15) brewed at LeVel33 and only available during the duration of the Supper Special.
On 9-11 May, Chef Sam Chablani formerly from Fat LuLu’s will offer a taste of the now-defunct restaurant with a #noburnnotaste Platter, decked with Iberico pork collar skewers, charred chicken wings and marinated ribs, served alongside the aforementioned Le Binchotan sambal that’s sure to delight. Keep going with the Vegetable Chips, made using fried market-fresh vegetables that Chef Chablani loves as a guilt-free snack .
End on a high note with none other than MasterChef Singapore judge Chef Damian D’Silva himself. From 6-8 June, the Folklore chef will be at Le Binchotan presenting dishes familiar to us, but brought to another level. His tau cheo (fermented bean paste) Steamed Fish sounds simple, but utilises many techniques that enhances the flavor of the whole Threadfin belly used while keeping its natural sweetness intact. Then there’s his Pork Belly with Cucumber Salsa, a refreshing yet rich and tangy side dish perfect for snacking on.
Tickets for the special supper series are available online here
This story first appeared on SG Magazine