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Masterclass: surf ‘n’ turf and crêpe suzette

Priyanka Elhence 5 June 2017

Recreating cruise classics in the comfort of your own kitchen may be a lot easier than you think with Sherwin Sim, executive chef of Lawry’s The Prime Rib Singapore.

Surf ‘n’ turf, a classic gourmet choice aboard cruise liners, is archetypically a sublime combination of red meat and seafood, an ideal choice when you want to savour the best of two worlds. Though there are several renditions of the dish, beef steak typically makes up the meat component, while the seafood element may vary to include prawns, shrimps or even scallops. And the perfect dessert accompanying this hearty main course is none other than the decadent crêpe suzette, the classic flambéed French dessert prepared tableside. Famous for being created out of a mistake made by Henri Charpentier in Paris in 1895 for the Prince of Wales, the dish had become a popular speciality in the City of Lights by 1898.


Excerpt from the June 2017 issue of epicure.

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