BT Club unlocks secret door to one of Singapore’s best-kept culinary secrets

[SINGAPORE] In a city of endless dining options, the most memorable experiences are those waiting to be discovered. So for one night only, The Business Times is opening a secret door for its subscribers to uncover one of Singapore’s best-kept culinary gems, Proud Potato Peeler.

This reservations-only concept is tucked away on a rooftop on Kadayanallur Street. Push open its nondescript wooden door and you’ll be welcomed by the warmth of classic Greek hospitality into a cosy, laid-back space with an open kitchen.

It is here that founder-chef Alberto Simillides crafts what he calls “Middle East-erranean” cuisine – a rustic and flavourful fusion inspired by his childhood in a Turkish and Greek household. 

For one night only on Oct 24, he has specially curated a seven-course alcohol pairing menu spanning signatures from across his culinary concepts for BT readers.

The 3.5-hour experience begins at Proud Perfect Potions Bar with a specially created cocktail celebrating Greek spirits. Here, guests will enjoy the first two chapters of the meal: a delicate salmon crudo with Greek honey in a homemade phyllo shell, followed by hearty arancini balls stuffed with wagyu beef and served with a homemade tomato aioli.

Moving into the main dining area, the narrative continues as freshly baked sourdough – made from a 12-year-old starter hand-carried from Greece – is served with a spicy feta tofu dip with homemade fennel kimchi. 

A playful reinvention of a Greek salad follows, featuring strawberries and organic Turkish honeycomb alongside crispy feta cheese. The journey then delves into the sea, first with garlicky scallops and spiced hummus, then slow-cooked octopus finished in a pizza oven for a perfect char. 

Each stage of the meal is thoughtfully elevated with alcohol pairings, including a sparkling glass of bubbles from the Mediterranean regions, a crisp Greek Moscofilero white, and a rich Agiorgitiko red.

The savoury crescendo is a slow-roasted Greek-style porchetta, generously stuffed with pine nuts and marmalade, and the meal concludes with a dessert of kunefe with stracciatella cheese and a traditional shot of Mastiha liqueur. 

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As a memento, each guest will receive a signature take-home item from the chef’s nomadic bakehouse concept, Alani – a fitting keepsake from a night of hidden delights.

Register now at bt.sg/btclubppp. From Sea to Cellar: A Mediterrenan Journey takes place on Oct 24 (Friday) from 6.30 pm. Seats are limited and the menu is subject to change due to seasonal availabilities.