Singapore Crab Dinner

August 22, 2019
|
6:30 pm
 - 
10:30 pm
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About The Event

DBGB’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

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