Rebecca’s Table For Four – Part II, & a recipe for Aioli!
This is me “playing the kitchen goddess” Part II, stemmed from my Part I, where Wine Actually sponsored me a bottle of wine. Read about that one HERE . 😉
We had a very creative “Grape Tofu” as amuse bouche, Pan fried Pork Tenderloin & Pumpkin Risotto, all somewhat infused with the red wine by Wine Actually as part of the theme.
For Part II, we prepared a full 5 course meal & the occasion was also a goodbye lunch for 2 culinary friends of mine; Brendan, who is currently interning at Resorts World Sentosa Singapore, and Rainier; who has left Cilantro @Micasa and is now attached with Jann Restaurant, Singapore, one of the respected fine dining establishments in the Lion City.
Another culinary enthusiast, Edwin is currently a final year student in Taylors University Sunway.
The cooking connoisseurs:










