The UTW (“Under Ten Words”): Singapore heritage cuisine offering hearty, home-style comfort. The must-orders (if any): Sambal Buah Keluak Fried Rice, Babi Assam Summary: Situated within the Destination Singapore Beach Road near Nicoll Highway MRT, Folklore is a new Singapore heritage cuisine concept (essentially dishes with Chinese, Malay, Indian, Eurasian and Peranakan…
Assam Fish Head Curry from 5 Little Monkeys Cafe. The formidably-sized fish head tastes like it was abducted while on its way to school just hours ago, whilst elsewhere the tangy, boisterous curry tangoes with your tongue with the unbridled sensuality of a The Cathay basement dance studio burlesque class…
Glorious Prosperity Yu Sheng with Baby Abalone from Indocafe. Essentially a Peranakan curry chap chye-esque take on yu sheng, with the mischievously spicy nyonya sauce having a tentative yet beguilingly intriguing rendezvous with the raw salmon slices and the candied citrus peel adding a youthful glow to the proceedings. Unexpectedly…
Violet’s Big Breakfast from Violet Oon Singapore – otak otak, turmeric chicken wing, sambal egg, nasi kuning, and a side of tangy ikan bilis and peanut sambal. Whilst the otak was nicely meaty, the scrambled egg was gloriously fluffy and soft within its seemingly omelette-esque skin and the different sambals…
Otak Toast from Violet Oon Singapore. While the stubborn baguette-esque toast had the moisture of a Thirsty Hippo-guarded closet, the opulent and corpulent otak slab – none of that minced nonsense, you can clearly see fish when you observe the otak’s cross-section – had a remarkably chicken-like tenderness. 3.8/5 Violet…
Bibik bouillabaisse with mussels, snapper and prawns from Epicurious. The stew was enormously flavourful with the robust life essence of presumably six hundred and seventy two fishies, with a playful spice feist and just a hint of coconut to give it a curryish tease. 4/5 This item is part of…
Udang chilli garam – salted chilli prawn spaghetti from Epicurious. Despite sharing equal conceptual billing the sweet and spicy paste, all smouldering and sensual in its acupuncturist roleplay with your tongue, carries the pasta dish alone in manner of minister in a GRC while the less scholarly prawns only barely…
Buah Keluak from Candlenut – buah keluak ice cream made with 80% Valhrona chocolate on a bed of salted caramel, chocolate crumble and chilli specks, topped with warm milk chocolate espuma. One of the most stunning local desserts I’ve tried this year. The buah keluak ice cream was itself an…
Coconut charcoal-grilled wild-caught red snapper with smoked sea salt and dried shrimp sambal from Candlenut. The meaty fish had a rather chicken satay-esque texture, whilst the gritty and remarkably shrimpy sambal was sweet yet aggressively spicy at the same time. 3.9/5 Candlenut 331 New Bridge Road #01-03 Dorsett Residences Singapore…