Recipes Bistro by SHATEC (SG)

SHATEC  (Singapore Hotel Association Training and Education Centre) – one of Singapore’s most established and longest running institutes grooming the students for the hospitality and tourism industries.

In celebration of SHATEC’s 30th Anniversary, a  celebratory menu will be available to the public at RECIPES Bistro on the 7th and 14th June (Fridays) for dinner only.

This will be a special 4-course Anniversary Menu at S$42++.

The special menu will feature dishes created by SHATEC alumni, including celebrity Chef Eric Teo and pastry maven Chef Pang Kok Keong (Antoinette).

The bistro Recipes’ interior.

Here is a scene of the bar area once step inside.

A culinary student prepping our mocktail on the special trolley aka garidon (French).


I feel pampered whenever there is a complimentary service of warm crusty bread in a sincere restaurant.

I had two types of these warm crusty bread, soft and adequately dense within.

These are made at Bukit Batok campus by the culinary students.

The 4-course dinner was curated by the alumni group,
and then prepared by the resident instructor chef together with the students on the premise.

Appetiser – Slow cooked pork belly with Apple salsa by Chef Randy Chow, Class of 1986.

This warm appetiser did work out the appetite.

Overall combination tasted rather dry to me though.

Personally, I’m not into pork but the rest of the group at the table finished them up, so they must be pretty good.

Soup – Mushroom Coffee with Crispy Cinnamon Roll with Prawn Paste by Chef Eric Teo, Class of 1986.

I was excited upon the sight of this soup topped with a glorious dollop of flavoured froth.

The velvety smooth mushroom broth scented with coffee delivered well.

A little crunch of shrimp paste roll to remind us that this was indeed a savoury soup and not a cuppa.

I would love to come back for this – if only this item is featured regularly on the bistro’s normal menu.

Main Course – Sous Vide Chicken Breast in Smoked Oil, Fig Glazed Foie Gras, Caramelised Endive, Manchego Espuma finished off with Thyme Jus – by Chef Tony Khoo, Class of 1986.

Sous vide chicken was tender rightfully after undergoing pressurised water bath treatment.

The generous slab of foie gras would make diners happy.

Overall a heavy and confused tasting palette.

Each element on the plate was rather strong tasting on its own.

I could have the Manchego Espuma on its own with a more subtle tasting salad really.

Fondant Au Chocolat by Chef Pang Kok Keong, Class of 1993.

AKA molten chocolate lava cake…

It was a very classic and safe dessert, well done.

The vanilla bean ice-cream was intense, a good one  (a pity it was melting halfway before devouring it).

Yay, it was molten inside.

Crepe Suzette Workshop (on a Saturday morning)

During this May, SHATEC is running complimentary public workshops every Saturday morning.

I attended this Crepe Suzette class and will be attending Art of Flambe (in a few days time).

The bistro run by SHATEC trainees – Recipes

During the morning demo by the instructor chef.

Crepe Suzette done!

21 Bukit Batok Street 22, Singapore 659589C

SHATEC City Training Venue
37, 39 Middle Road #06-00, UWEEI Building, Singapore 188946

The Treasury, 100 High Street, #01-03, Singapore 179434


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