How many dishes can sourdough be turned into? The new Drunken Farmer has the answer
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How many dishes can sourdough be turned into? The new Drunken Farmer has the answer
Roving natural vino bar and restaurant Drunken Farmer now has a fixed space to call home, and its gut health-focused carte du jour keeps things interesting.
The Margherita pizza is drizzled with extra virgin olive oil and garnished with fresh giant basil leaves from Open up Farm Community. (Photo: Drunken Farmer)
13 Apr 2022 06:30AM (Updated: 09 Jul 2022 10:22PM)
If you lot actually, really beloved sourdough – and these days, you wouldn't cartel admit it in polite company even if you didn't – there's a new spot in town with a table that should have your proper noun on it.
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Drunken Farmer, Spa Esprit Group's roving pop-up known for specialising in natural wine, is now a fixed institution: From Tuesday to Saturday evenings, the wine bar and restaurant stands open up at xi Stanley Street.
This, you'll notice, is the same address every bit Common Man Stan. Only don't worry, the popular coffee spot isn't going anywhere. The space remains a buffet past 24-hour interval, merely as the sun sets, colourful blinds come downwards, seat cushions are swapped upwards and silent movie clips are projected on the walls, transforming the space with a whole new vibe.
It's cracking news not just for vino lovers simply also fans of the fermentation and sourdough-focused nutrient that chef Paul Albert is known for.
Formerly stationed at Tiong Bahru Bakery Diner, the French-built-in chef is passionate and knowledgeable about fermentation and bread-making techniques – he works, for instance, with a 159-year-old starter from Brazil that he brought over to Singapore when he moved here in 2019.
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It's hardly surprising, then, that the sourdough pizzas here are a must-try.
Are you one of those people who leaves their pizza crusts uneaten on their plate? Well, the crusts hither, dare nosotros say, are fifty-fifty more bonny than the toppings.
Thanks to a 30-hour fermentation process, the dough is chewy on the inside, beautifully burnt on the outside and altogether delicious.
That's non to say that attention isn't paid to what'due south on the pizza – far from it. The classic tomato-basil-cheese Margherita (South$20), for example, gets an ultra-fresh twist by being topped with stracciatella made in-house daily with cow's milk locally sourced from Viknesh Dairy Farm.
Needless to say, there's a satisfying breadstuff basket with firm-churned butter, smoked Maldon common salt and house-fermented pickles on the menu.
But here, fifty-fifty sourdough discard gets turned into a yummy dish – the Sourdough Karaage chicken (South$20) is coated in a batter of the discard from the starter, as well as beer made from upcycled bread from Tiong Bahru Bakery. Information technology'due south served with kimchi mayonnaise made with – you guessed it – firm-fermented kimchi.
Merely when you think it might be possible to go tired of sourdough, the waffle (from S$12) makes its appearance. These are traditional Liege-style Belgian waffles made using that 159-yr-erstwhile starter nosotros spoke of earlier, and a two-day fermentation process.
They're served with salted caramel made with gula jawa and pandan-infused foam, every bit well as a dollop of banana ice foam made with 1 ingredient only: Ice. No, just kidding, information technology's banana of course.
Pair all your dishes with wines specially selected by Drunken Farmer's resident wine guy, Eduardo Bayo. The sommelier with over 20 years of experience grew up in a family unit of natural winemakers, has personally worked with many of the producers of the vino he serves in the restaurant and plans to double the pick in the months to come.
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Drunken Farmer is at eleven Stanley Street, Tuesdays to Saturdays from 6pm to 10.30pm.
Source: https://cnalifestyle.channelnewsasia.com/dining/drunken-farmer-sourdough-bread-dishes-singapore-250096
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