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Making a fresh stock from scratch is an essential component when making a risotto. Here at In Bad Company we don't skimp and save on crucial steps like these especially when the main ingredient is the rice. Thus, the way the rice is flavoured boils down (pun intended) to the ingredients and stock that is used during cooking.


Firstly, the lobster and prawn shells are roasted in the oven over a bed of leeks, celery, carrots, onions, and thyme.


The roasted shells, vegetables and herb are then boiled using a slow simmer to extract all its juicy flavours.


When the stock is cooled, it is blended into a smooth paste and seasoned, and then filtered through a strainer to get rid of any leftover prawn or lobster shells.

Finally, the stock is boiled once more on high heat till the liquid is reduced. This would concentrate the flavours even more!



Featured dish: Risotto

Boston Lobster Tail | Celery | Fennel | Japanese Leeks | Purple Endives | Prawn Jus | Whiskey & Orange Wood Chip Smoked Caviar

Updated: Jun 11

Eat your veggies kiddos!


An interesting fact that you may not have known if our Chef Owner (Tim) has not graced you with his presence; "Long story short," the focus of the dishes at In Bad Company are mainly on the vegetables - Each component you see in the dishes has been through a process of sort. In this instance, the red cabbage that you'd find in your Early Spring dish is actually salt-baked.



The technique, which involves coating the vegetables in dry kosher salt and egg white mixture to create a crust. Once baked, the crust is then cut open, revealing the red cabbage that has been gently cooked in its own juices, yielding an evenly cooked and beautifully soft texture. The cabbage and tri-coloured carrots are then roasted on the Bincho grill before serving.



Featured dish: Early Spring

Aburi Wagyu Beef Rump Cap | Aburi Lacto Fermented Snow Mountain Garlic | Celeriac Horseradish Mash | Charred Salt Baked Cabbage | Heirloom Carrots | Foie Gras Mustard | Sweet Pickled Red Radish | Beefsteak Plant Leaves (A.K.A Shiso)

Updated: Jun 11

The Okra dish, although seemingly more like a prawn dish to many, is actually made up of more okra than you'd expect!

Firstly, the reduction or jus you'd find lining the bottom of your plate is made from a prawn and okra reduction - Where roasted prawn shells are combined with a mirepoix to create a stock. After the seeds of the okra is removed, the remaining flesh is used to thicken this "prawn stock" further. The okra flesh with its sticky, gum-like texture acts like a roux.

Eating okra seeds is no special novelty, because everyone who has crunched into an okra pod has consumed them. However, we have removed the okra seeds and repurposed them in this dish to carry the sourness from the lime that would pair perfectly with seafood - Without a lime, we would often find a dish like this too rich (or 'jelak' which means "bored", a local colloquial we use to describe food that is extremely rich or greasy). Instead of throwing in a whole wedge of lime, what we have done is to marinate the okra seeds with juice from a lime and Japanese seven spice (a.k.a Togarashi).


So as you dig in to this dish, we would recommend you to have a bite of prawn along with a seed.


Featured dish: Okra

Grilled Ah Hua Kelong Tiger Prawns | Okra & Prawn Reduction | Citrus Spiced Okra Seeds | Dill Oil