What does happen usually after a big, greedy night with amazing food splashed with port wine? You probably roll home half drunk and happy.

I do the same but I also get to be invited to…

SINGAPORE!

If there was one thing I never thought possible in my nearest future that would have been going for a trip to South East Asia. Not because I’m not intrigued by the misteries, the stunning food culture and the lovely people you can find in this part of the world. It is more a matter of possibilities you don’t quite realise to be just round the corner sometimes.
And then there you go, out of the blue, thanks to my “BIG SIS” Wen from Edible Experiences and to her real sister Sarah from Singapore Sup(p)erclub SMOTHERING SUPPERCLUBS i will find myself immersed, captured and absorbed by a whole new world… I’m so excited! I feel like a baby who has just got to know he’s going to Disneyland in one month time. My Disneyland goes by the name of Singapore.

Best part?

I’M GOING TO BRING THE BACKDOOR KITCHEN WITH ME. HOW? BIG BIG EVENT AT THE “SMOTHERING SUPPERCLUBS” HQ. AS RECENTLY SELF PROCLAIMED “CHAMPION OF ROMAN CUISINE“ ABROAD, I DECIDED TO FILL MY SUITCASE WITH ROMAN PRODUCES RERALY AVAILABLE ON INTERNATIONAL MARKETS AND BRING EVERYTHING TO SINGAPORE TO COOK UP A MEAL THEY COULD ONLY ENJOY IN ROME.

Food for gladiators ladies and gents, so keep your tummies not too busy the day before coming. This will be a 1 lunchtime only event in Marine Parade.
As usual I will stick with tradition but never renouncing on adding on my personal touch on every dish. I’m super thrilled about introducing the authentic cuisine of my city in such a vibrating environment as Singapore and I won’t let this solo adventure to be a miss out on anything.

The date is FEBRUARY, THE 3rD, but you know what? IT TOOK ONLY 3 DAYS TO GO SOLD OUT!!

I’m absolutely thrilled and curious to get to know everything about the culture, food and history of this tiny little country. So, as I did with my Roman times, i’ll bring down to Singapore my super low media skills and film, take pictures and go around to discover the local delicacies and blog them straight away with, hopefully, some new insights and interesting conversations.

And now signori e signore, the BDK first Singaporean supperclub menu! Forks are optional, sticky fingers are more welcome..

| COMPLIMENTARY GLASS OF APEROL SPRITZ | the most popular Prosecco based aperitivo drink amongst Italians;

| COURGETTE CAPONATA WITH COPPA DI TESTA | a sweet and sour salad with courgette, carrot, celery, sultana, pinenut and a traditional Roman cold meat made from pork’s head and spices;

| INSALATA DI CECI E BRANZINO | Chickpea and red onion salad dressed with white wine, wine vinegar and topped with seabass meat marinated in garlic, black pepper, extra virgin olive oil, parsley and basil;

| COURGETTE CARBONARA RAVIOLONI | Giant ricotta and pecorino raviolino with a creamy egg centre sauteed in saffron, courgette and a touch of cream;

| RISOTTO N.47 | Squid Ink risotto topped with caramelised tomato and onion, crispy guanciale and laid on chef’s basil cream;

| POLENTA CON SPUNTATURE | mixed pork cuts slowly cooked in Italian herbs, red wine and tomato sauce, and served on a bed of Polenta and Parmesan cheese;

| DESSERT | The legendary BDK’s white chocolate Strawberry tiramisu;

| COMPLIMENTARY GLASS OF AMARETTO LIQUEUR | just to end the night with a tryuy Italian kick;

My suitcase is ready and I’ll keep you updated from there. For those who still want to join me, there’s a waiting list! JUST CLICK DOWN HERE!