Classic Singaporean Dishes with a Modern Twist

30 June 2015

Expats are always looking to try the best local dishes in Singapore. We’ve found places serving quintessential Singaporean favorites with a modern twist. Hawker food gone glam!

 

Ba Chor Mee Pasta ($25.90)

Oodles of mee pok are replaced with springy, handmade tagliatelle and tossed with a spicy vinegar dressing, while the pork – generous in quantity – comes in the form of owner-chef Shen Tan’s signature five-spice pork, done confit-style. The biggest difference: No MSG is added. Healthy(ish) bak chor mee? Dreams do come true, after all.

At Ujong @ Raffles, #01-10 Raffles Hotel Arcade (tel: 6635-6502).

 

Soup Kambing ($15)

The Clifford Pier’s version of the perennial post-clubbing favourite is artfully plated and comes with a side serving of bruschetta, which you can dip into the mutton soup. Taste-wise, the mutton soup, which is cooked with traditional spices, fried shallots and scallions, is a rich spicy broth that’s all kick and robust flavour – it rivals even those from popular hawker stalls.

At The Clifford Pier, The Fullerton Bay Hotel Singapore, tel: 6597-5266, www.fullertonbayhotel.com/dining/the-clifford-pier

 

Siew Yoke Fan (part of the $98 Signature Menu)

This is a gussied-up version of roast pork rice – a hunk of tender pork belly (with a delicate crisp of skin) sits atop a bed of risotto cooked in a savoury ramen broth, and pork crackling and a sous vide quail egg complete the avant-garde experience.

Nevertheless, it’s still, at heart, comfort food.

At Labyrinth, 5 Neil Road, tel: 6223-4098, www.labyrinth.com.sg

 

Razor Clams Tau Suan ($20)

It’s hard to think of tau suan as anything but dessert, but Pidgin Kitchen & Bar reinvents the dish by swapping the sweet for the savoury. Essentially, this is a dashi broth peppered with plump razor clams and fried dough fritters. And the newfangled take works – the light broth reminds us of homemade soups.

At Pidgin Kitchen & Bar, #01-04, 7 Dempsey Road, tel: 6475-0080, www.pidgin.sg

 

By Tan Min Yan, Her World, September 2014

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