Singapore’s Carousel Restaurant Revives ‘Live Laboratory’

Carousel, the award-winning buffet restaurant at Singapore’s Royal Plaza on Scotts, is bringing back its theatrical counter to present an exciting array of avant-garde cuisine from November 1-10. Using innovative scientific cooking techniques, executive culinary chef Abraham Tan will be giving creative new twists to some of the Lion City’s most famous local dishes.

Specialised techniques like spherification, a process by which liquid is turned into ‘caviar’, and deep freeze-frying using liquid nitrogen will revolutionise classic Singaporean fare in ‘live laboratory’ which will be the restaurant’s centrepiece for the few days that chef Tan’s inspired concoctions are being served. Diner swill experience how the chefs transform dishes like Hainanese Chicken Rice into Confit of Baby Chicken with Fragrant Coriander Rice Espuma, Scallion Pesto and Chili; and Singapore Laksa into Chilled Jelly Laksa Noodles with Coconut Foam and Shrimp Powder. At the live cooking station, guests will get to see for themselves how liquid nitrogen is used to whip up Bobor Chacha and Chendol ice creams.

Carousel’s new avant-garde menu is available from November 1-10, between 630pm and 1030pm. Dinner is available at SG$62 (US$50) from Sundays to Thursdays, and SG$75 (US$61) on weekends and public holidays.

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