Learn MoreDBGB’s Kitchen and Bar Executive Chef Nicholas Tang is taking diners to Singapore, his native country, for this one-night only experience.
Enjoy Maryland crabs, prepared two ways, and served country boil style on the table, alongside a selection of refreshing wines, Tiger Beer, and a Singapore Sling-inspired cocktail.
The Blue Room at DBGB
6:30pm canapés reception | 7pm dinner
MENU
CANAPES TO START
Featured Cocktail: The Capital S(Ling)
FIRST COURSE
CHICKEN SATAY
lemongrass, peanut sauce, pineapple
GRANDMA’S FRIED WONTON
berkshire pork, water chestnut, garlic, chives
Featured Wine: Rosé, Steinger, Cabernet Sauvignon, Austria, 2018
SECOND COURSE
SINGAPORE CHILI CRAB & BLACK PEPPER CRAB
maryland blue crab, mantou bun
CHINESE LONG BEANS
black bean sauce
Featured Beer: Singaporean Lager, Tiger Beer, 5% ABV
THIRD COURSE – DESSERT
PEACH VACHERIN
lemongrass, meringue, ginger ice cream