$120/pax, inclusive of Wine, Spirits Pairing & Sparkling Drinks

Date: 13 Jul, Sat

Time: 7pm - 10pm

Venue: 115 King George's Avenue, #01-01, S(208561) (Lavender MRT)

Immerse yourself in Peranakan cuisine with Baba Tubs, helmed by Gary who grew up eating amazing Peranakan food since he could remember. Taking pride in the tedious work behind the cuisine, Gary’s passion is shown in the food he serves. Enjoy his Bakwan Kepiting Soup, a nutritious soup boiled for 6 hours, with meatballs made from a trio of prawns, pork, and hand picked crab meat. 

Pre-dinner activity:

Chivas Blending Workshop

Includes welcome cocktail (Chivas Sour) with other samplings

Menu:

Beverages: Pure indulgence in every bite. Heighten your senses with a stellar line-up of some of the finest wine and spirits, specially selected by a team of expert sommeliers, to match every dish. For non-alcoholic guests, you can enjoy Sparkling Drinks paired together with your meal. 

Sambal Timun

Cucumber pork salad with dried shrimp and kaffir lime leaves

Paired with Chivas Collins

Long, light and lovely alongside this fresh, zesty starter.

Bak Wan Kepiting Soup

Handpicked fresh crab prawn pork meatball soup in 6 hour stock 

Paired with a glass of Chivas 18

With 85 flavour notes in every drop, expect an explosion of flavour.

Kong Bak Bao

Pork belly in soy sauce and spices served with mantou and sambal belachan

Paired with a ‘The Glenlivet’ cocktail– Sambal Belachan Chilli Mango

Mango & chili combine with the zesty ‘The Glenlivet Founders Reserve’ to further tantalize your tastebuds.

Sambal Prawns

Prawns in tamarind & homemade chilli paste stir fry

Paired with a ‘The Glenlivet’ cocktail– Sambal Belachan Chilli Mango

Mango & chili combine with the zesty ‘The Glenlivet Founders Reserve’ to further tantalize your tastebuds.

Chap Chye

Assorted dried & mixed vegetables bean paste braised

Paired with a ‘The Glenlivet’ cocktail– Sambal Belachan Chilli Mango

Mango & chili combine with the zesty ‘The Glenlivet Founders Reserve’ to further tantalize your tastebuds.

Durian Pengat

Smooth, creamy and luxurious, comes in a mousse-like texture

Paired with a glass of ‘The Glenlivet’ 15

Once described as ‘a rich custard highly flavoured with almonds’, this durian-based dessert deserves the creamy, rich & nutty flavours of TGL 15.

Dinner will start at 7.30pm sharp in a communal dining setting. Please indicate your dietary requests upon booking.

More details will be sent to you nearer to the event date.

T&Cs:

Tickets are strictly non-refundable

Promo price is not applicable for Chef Eric Teo’s events ($400 Per Pax)

This event will be recorded and used in Dine Inn A&P materials

Menu subject to change without prior notice