Fresh off an explosive launch in Hong Kong and Macau, TiNDLE — chicken, made from plants — brings the party back to its homeground in Singapore this August! TiNDLE challenged chefs and bartenders from 10 awesome bars and restaurants to create the ultimate pre- or post-dinner pairing, upping the ante with their own takes on a TiNDLE Bar Bites & Booze (TBB&B) menu. The perfect opportunity for a fabulous night out with friends, expect mind-blowing dishes, tipples and tête-à-tête in true TiNDLE fashion!
Jean Madden, CMO shares: “TiNDLE is all about a ridiculously good experience. With National Day around the corner, we felt that the time was right to get into a celebratory mood. It’s been inspiring to see these amazing chefs and bartenders truly elevate the bar experience with their innovative TiNDLE dishes and drink pairings. We may also have a few TiNDLE treats up our sleeves throughout the month so watch this space!”
TiNDLE is known for its versatile application across a multitude of cuisines, so whether you’re in the mood for Southeast Asian plates or Middle Eastern dishes, we have you covered — with drinks to match! Chef Manjunath Mural brings the heat to ADDA with Southern TiNDLE 65, where juicy TiNDLE morsels are marinated in freshly grated ginger and garlic, sliced red chillies, curry leaves and a secret blend of Indian spices then coated and deep fried to perfection.
“I wanted to pay tribute to Chicken 65, one of my favourite dishes growing up,” says Chef Mural. “The addictively spicy dish originated in Chennai and is traditionally served as an appetizer or snack. When the TiNDLE team gave me the bar bites and booze challenge, I knew I had to put a spin on one of my childhood favourites, and TiNDLE has worked fantastically to recreate my memories of this dish.” The ADDA team pairs this moreish snack with a tropical Pineapple Rumtini, a blend of dark rum, aloe vera juice, pineapple juice, honey syrup, fennel powder and yogurt — the sweet-sour cocktail cools down the palate and cuts through the intensity of the spice, so you can go back for more.
Over at hipster favourite MOONSTONE Bar, try The Tind(l)er — have your choice of TiNDLE Thy patty either grilled or pan-fried and layered with lettuce, tomato slices, pickled red onion, topped with spiced garlic aioli and finished with caramelised onion relish for a hint of sweetness. It’s a match with a classic Moonstone favourite, 2Good2Beetroot an eclectic whisky-forward cocktail with beetroot wine, prosecco, lime, mint and topped with soda. Across the street, Laut has paired their TiNDLE Satay, aged with kicap manis then grilled, served with homemade peanut and tamarind sauce dip, rice cakes and cucumber, with Lengkuas, a cocktail inspired by Southeast Asian flavours that blends house-made ginger beer (a combination of galangal, bentong ginger and turmeric) together with aged rum, topped with umami soil and citrus granita for a touch of acid.
Be spoilt for choice at rooftop bar Levant as il Lido’s Group Executive Chef Daniele Sperindio has created a trio of TiNDLE dishes — a TiNDLE spin on classics with a TiNDLE Chicken Manakish with Akkawi cheese, spicy harissa and creamy avocado; Spicy TiNDLE Chicken Sliders with pickled bell peppers, baby Romaine lettuce and Levant aioli; as well as crispy TiNDLE Chicken Golden Goujons with a hot Amba mayo dip. These are deliciously paired with Athenian’s Song, a complex concoction of Metaxa, Plantation white rum, lime, pandan, coffee, cardamom, nutmeg and mint.
Throughout the month of August and September, consumers can also indulge in exclusive TiNDLE bar bites and booze pairings at amazing establishments such as Señor Taco, The Peranakan, Three Buns, TXA Gastrobar, selected Harry’s outlets and via delivery from Planty of Love.
The TBB&B pairing menus are available at their respective restaurants from 1st to 31st August 2021, as well as 1st to 30th September. Follow @tindlefoods on Instagram for more updates.