Words and Pictures by Mike Smith
World Gourmet Summit partner restaurant Shabestan Finest Persian Cuisine has unveiled its spe
The menu was created by Executive Chef Hany Moustafa (pictured) to showcase how versatile USA cheeses can be in top notch cooking.
A starter of grilled eggplant with U.S Mozarella Cheese Salsa Bruschetta was paired with an excellent Lebanese dry IXSIR Grande Reserve White.
This was followed by a cheese appetizer platter of cranberry U.S. sharp cheddar cheese skewer, cream cheese tarts and U.S. Oaxaca cheese cranberry tarts paired with a Ropiteau Chablis.
A delightful U.S. Cream Cheese Pie, which reminded me of a very light pastry curry puff but filled with cheese, was paired with a New Zealand Toi Toi Pinot Gris.
The main course was lamb meatballs stuffed with U.S. sharp cheddar cheese, dressed with sundried tomato sauce and served with basmati rice. There was a visual treat as the yellow cheese contrasted with the red sauce as the meatball was cut open. This was accompanied by the only red wine of the day a full bodied Australian Auswan Creek Golden Bull Shiraz.
To complete the meal a U.S. mozzarella cheese kunafe with hot fresh milk was matched with a medium dry German Graf Johann IV Riesling Halbtrocken wine. A thoroughly enjoyable lunch in Singapore’s riverfront district Robertson Quay.
Head to Shabestan to taste the intriguing menu and appreciate the warm Persian hospitality in a modern fine dining ambience.
QUICK FACTS
Shabestan Finest Persian Cuisine
80 Mohamed Sultan Road
#13, Singapore 239013
www.shabestan.sg
USA Cheese Guild
www.USAcheeseGuild.org
World Gourmet Summit
www.worldgourmetsummit.com
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