What to find authentic Brazilian food: Town Restaurant at The Fullerton Hotel Singapore

Brazilian chef Paulo Machado, town restaurant
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The luxury hotel in Singapore welcomes Brazilian chef Paulo Machado to showcase classic South American delights at Town Restaurant

If your idea of a weekend involves heading out for a night of unexpected surprises, then you’ve come to the right place. This week, we’re shining the spotlight on The Fullerton Hotel Singapore. From now until 15 April, Brazilian chef Paulo Machado will be shaking up the local gastronomic scene with a spectrum of delectable traditional flavours from his hometown.

And what better way to revel in Brazilian cuisine than with a dinner buffet (from $59++)? At Town Restaurant, delve into dishes such as Salada de Abobrinha, where zucchini is marinated with herbs and perfumed with peppers from the Amazon. We also recommend Barreado, a traditional dish from the south, where beef is stewed for 14 hours in a clay pot and served with plantains.

Superfoods Sunday

If you’re one for healthy food, the Superfoods Sunday Brunch ($168++ per adult) on 15 April is equally worth ruminating over. On the last day of his culinary stint, chef Machado will prepare dishes such as Salada de Quiabo – Caruru, a high fibre okra salad mixed with onions, tomatoes and azeite de dende (a type of palm oil) with Chibe, a cold soup perfumed with cilantro, parsley and cumari (a local chilli pepper).

DIY Brazilian fare

Budding chefs can also attend a cooking demonstration ($88++ per person, inclusive of a three-course lunch) on 14 April at The Lighthouse Restaurant. You’ll learn how to prepare three dishes: Caldinho de Feijao, a traditional black bean soup, Moqueca Baiana de Frutos do Mar, a seafood stew from the south-east of Brazil and Romeu e Julieta, soft cheese with guava paste.

The two-hour session will acquaint you with traditional cooking techniques and ingredients used. Of course, chef Machado will pepper the session with anecdotes from his childhood.

The Fullerton Hotel Singapore

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Published 11th April 2018