Who wouldn’t like meat fried to a perfect crisp on the outside but still juicy on the inside, wrapped around an egg with a molten centre? If you’re a fan of scotch eggs, this is an event you cannot miss.
This 8 October 2017, there will be an intense Scotch Egg Challenge at Rabbit Carrot Gun between Asia Pacific’s top chefs Joshua Brown from Wolfgang Puck’s CUT & Spago, Miller Mai from Ding Dong, Ayo Adeyemi from Tippling Club, Stephan Zoisl from Chef’s Table and more.
In this six-hour event, there will be free-flow canapés, all types of tasty beverages, and various artistic scotch egg creations by Singapore’s dedicated chefs.
All the chefs will present their rendition of a Scotch Egg, be it a traditional scotch egg or one with a modern twist, to an expert panel of Judges which includes Callum Franklin of Holborn Dining Room (London – 2015 Winner in the U.K.) for tasting.
Join in the judging and cheer for your favourite scotch egg on that day! Attendance is by pre-order only, so make sure you call early to make reservations.
Date & Time: 8 October 2017, 4pm – 10pm
Price: $88 per pax
