Media Tasting Notes
Luke's Goes Local - the New York-based seafood company's first overseas culinary collaboration series.
You are about to have a taste of two new lobster rolls specially created by two distinctly different chefs as a celebration of flavours Singaporeans love.
Keep calm and hygge on
Here's all you need to know about the Luke's Goes Local series
LUKE'S GOES LOCAL
Launched to coincide with its Great World opening and first year anniversary earlier September, Luke’s Goes Local is a campaign – and overseas collaboration first – that’s conceived as a celebration of Singapore’s multi-ethnic palate and homegrown culinary talents.
SAME ROLL, DIFFERENT SHIOKNESS
Recruiting celebrated homegrown chefs who are each reputed for different specialties, chefs are challenged to create culinary renditions with their own twists using Luke’s Lobster’s Signature Lobster Rolls as their canvas for expression.
A STELLAR LINE-UP OF CHEFS
Continuing off the Indian-inspired Curry Aioli by Thevar and the recently concluded Sze Chuan Mala roll by Chef Eugene of Birds of a Feather, is a Peranakan-influenced Sambal Achar Lobster Roll by Chef Annette Tan of FatFuku.
While initially planned as a three-part collaboration, the team at Caerus Holding has recruited the sandwich rebals of Park Bench Deli to join the fray with a closing XO Smoked Duck Lobster Roll.
Some "light" reading
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