Staff Dinner: Itik Salai Lemak Cili Api, Crispy Lamb & Bitter Gourd with Egg
For staff dinner, my sous chef pulled together an meal that hit all the right notes—spicy, rich, crispy, and comforting. The highlight was Itik Salai Lemak Cili Api—smoked duck simmered in creamy coconut milk with turmeric and a fiery hit of bird’s eye chili. It was bold, fragrant, and packed with heat, the kind of dish that warms you from the inside out. We have loads of smoked duck at our place as there's a cocktail drink that uses duck fat. So we're left with loads of skinless smoked duck breast which often becomes our staff meal.
She also got creative with some lamb trimmings from one of our menu items, turning them into golden-fried crispy bites. Tossed in a dry spice mix of coriander seed, cumin, fennel, paprika, and black pepper, they were insanely addictive—spiced just right and full of texture.
The third dish was a personal favorite of mine: stir-fried bitter gourd with egg. It’s been a while since I had it, and hers brought back memories. Slightly bitter, soft scrambled egg folded through, and perfectly seasoned—it balanced the richness of the other dishes beautifully.
Super delicious dinner to get us energised for night service.
