I asked an Italian friend. "Do you make your own pasta?" She asked me. "Do you make your own chicken rice?" Which set me thinking.
Obviously, she can’t cook to save her life. But that’s not the important question.
Besides Italian pasta, many countries are identified by their favorite food eg British Fish and Chips, American Burger, Japanese Sushi etc. What do you think the world think of us.
What is our national dish. Which is the best version of the dish in question. Are you Sporean enough to be able to cook it yourself.
KT Wong,
You got me quite confused. Singapore’s National Dish under the heading of “Walking”? What’s happening to the SHC website?
I think it’s difficult identifying a Singaporean National Dish as we are such a mix of races and cultures. Perhaps the ‘rojak’?? ;-)
KT,
What about “kaya toast”? or “roti john”? Haha.
Chinese New Year “Loh Hei” created in the 50s by Sin Leong, a chef from Tai Tong Restaurant at the Happy(Gay) World.
Now consume by the majority(including non Chinese) from all walks of life in Singapore during the 15-day celebrations, throughout Singapore.
Could it be “Mee Goreng” ?? It is cook with chinese cabbages, hokkien noodles, malay chilli padi,indian mutton and goes with american ketchup… It’s a unique mix of different races/cultures..representing a multi-racial singapore..In harmony..
How abt Curry chicken ?
The Chinese,Indian and Malays love to eat this dish ?
what say u ?
Let’s start off with an obvious candidate for the National Dish. Chicken rice is as popular as it is ubiquitous. It is my favorite when I can forget my diet.
The dish which has won many national cuisine awards for”Chatterbox” at Meritus Mandarin Orchard Road sells for a price of S$21.00. The rice is reported to be prepared with chicken stock as well as a special pack of garlic-based ingredients. The soy sauce is also specially prepared by the head chef and its recipe is said to be a closely guarded secret.
In an age of KFC, Kenny Rogers and fried/roasted everything, Sh?oj? (??) roasted chicken version is very popular. But this is not the standard. The traditional and standard preparation is Báij? (??) for “white chicken”,
The traditional Hainanese method involves boiling the entire chicken in a pork and chicken bone stock, reusing the broth over and over and only topping it up with water when needed, in accordance with the Chinese preferences for creating “master stocks”. The stock is then used for soup and the famous “oily” chicken rice. It is an art that leaves no waste. Like Origami where the entire piece is prepared from a single piece of paper, the beauty of chicken rice is to prepare an entire wholesome meal in one holistic process.
In contrast, with roast the chicken, broth and rice are all separate disciplines. There is no beauty in the creation. It’s not the art. Otherwise you can also call cutting and gluing different pieces of paper together, Origami.
Here’s the secret. The bird is dipped in ice after cooking to produce a jelly-like skin finishing which is the art mark of the dish. I laugh when people strip the skin. It’s like keeping the frame and throwing away the priceless painting. Might as well just throw a frozen chicken into a fire.
If its health you are concern about, then have chicken rice with the skin as a special occasional treat. Don’t wear tinted glasses in an art gallery.
For the country bumpkin who is caught insulting our heritage, we should sentence him to death by overdose of chicken skin pumped with steroids.
Mary @ #1
Walking what?
Never figured out how it is done. Firstly, I can’t even edit my own postings and comments. I can edit. But it is others like Tim.
Be careful what you say. Walls have lips too.
Hee-hee.
Mary @ #2
Kaya roti or roti john?!
I am not taking you out to dinner. Unless you are paying. Is this what you think of Spore’s haute cusine.
Hee hee
Andrew @ # 3
I am thinking of taking Andrew out when he pays me my $10 bet for no-show on 15 March SHC ketai at SHC Flea Market. Hee-hee
Yes. He is right. Spore “Lo-Hei” is a class of its own. It has a tradition like tea ceremony. In a celebration known as “lo hei” (Cantonese ?? or ??), families and friends gather around the table and, on cue, proceed to toss the shredded ingredients into the air with chopsticks while saying ??? (Jíxiáng Huà, auspicious wishes) out loud to mark the start of a prosperous new year.
The thing not to do is to let the waitress recite the verses in Chinese. What you should do is to attend Andrew’s Chinese class and learn to recite the verses yourself. (Caught you! Thought I miss that, huh. But that’s A for you, All biz and no play.) Then the entire ceremony is captured in its full flavour and rich significance.
Yusheng , yee sang or yuu sahng (simplified Chinese: ??; pinyin: yúsh?ng) is a Chinese-style raw fish salad. It usually consists of strips of raw fish (most commonly salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. More important Yúsh?ng (??) is interpreted as a homophone for Yúsh?ng (??) meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor. A modern legend is formed.
My mum and sister studied under Sin Leong. But to give the grandmaster the full credit would be injustice done.
The modern yusheng dish originated in Singapore during Chinese New Year in 1964 in Lai Wah Restaurant and was invented by master chefs Than Mui Kai (Tham Yu Kai, co-head chef of Lai Wah restaurant). Together with Lau Yoke Pui (co-head chef of Lai Wah Restaurant), Hooi Kok Wai (founder of Dragon-Phoenix Restaurant) and Sin Leong, Than Mui Kai was named as one of the Four Heavenly Culinary Kings of Singapore some 40 years ago for their Cantonese culinary prowess and ingenuity. The taste of the original raw fish dish was standardized with a special sauce using plum sauce, rice vinegar, kumquat paste and sesame oil, and the fish was served with carrots, chilli, turnips, limes, jellyfish, red pickled ginger, sun-dried oranges and other ingredients, turning this simple dish into an exquisite salad with 27 ingredients. The original dish used raw mackerel, although in deference to the popular wishes of customers, salmon was later offered as an alternative.
Next, the movie ….
Clara @ #4
Mee goreng is a good candidate. I need to research it. Can you tell us more?
Steven @ # 5
Everybody eat bread too. But that alone doesn’t make bread a good candidate for our National Dish.
Which specific version of curry chicken are you talking about. What’s the unique Sporean story about the recipe in question.
KT
My overseas colleagues always ask for “Chilli Crab” whenever they visit Singapore…
KT,
Singapore National Dishes or Cuisines should be Cross-cultural/fusion.
A number of dishes, listed below, can be considered as truly hybrid or multi-ethnic food.
Fish head curry, traced to Chinese and Indian roots. The head of an ikan merah (literally “Red fish”) – which is red snapper, is stewed in curry with vegetables. Usually served with either rice or bread.
Satay bee hoon, thin rice vermicelli served with spicy satay sauce
Spicy kangkung, a dish of leafy green vegetables (water convolvulus) fried in sambal.
Tauhu goreng, fried tofu with sweet sauce
Kari Lemak Ayam, a Peranakan Chicken curry with a coconut milk base
Kari Debal, a Eurasian-Singaporean curry dish with Portuguese and Peranakan influence
Singapore-style Western food, Chinese interpretations of Western cuisine, although Malay-inspired versions also exist. Hainanese cooks in Singapore hybridised Western dishes for local palates during the country’s British colonial era, creating such dishes as stewed pork chop in tomato sauce served with green peas.
Happy Eating.
Patrick Yeo
When my overseas friends visit, they often ask for satays. For me, I like pepper crabs, fish-head curry,char kway teow and so many more.
WKT..S’pore is unique!it is always being dubbed as a makan paradise by our visitors around the world!so u c..mee goreng,mutton soup/chop,hainanese chicken rice,cili crab,laksa,wanton noodle,nasi lemak,mee rebus,satay & many more are all hot favourites!..that’s why my foreign frens always said..if u come to spore,never think of dieting..be prepared to put on weight!horror!..so mana ada national food??…LOL
Wah!
We also have our Culinary Heavenly KIngs and Queens. So many in SHC. Mostly eat only.
Great keep it coming. A good picture is forming. We’ll keep the comments later.
KT Wong, I didn’t know you were talking about ‘haute cuisine’. Well, just have a chef fiddle with it and decorate it and serve that in a 5 star hotel on pricy chinaware and eat it with silver cutlery and voila! there you have it… haute cuisine! Hahaha. True or not?
Satay used to be served by the roadside and eaten standing or stooping by the drain if you are not one of the lucky ones to have a stool to sit on. Now, you can have it served with flair in the Ritz Carlton, at a hefty price, with all the trimmings…..haute cuisine???
KT Wong, I dug this out from the internet, like you love to do:
Haute cuisine (literally “high cooking” in French) or grande cuisine refers to the cooking of the grand restaurants and hotels of the Western world. It is characterised by elaborate preparations and presentations; large meals of small, often quite rich courses; extensive wine cellars; and large, hierarchical and efficiently run service staffs. The cuisine was defined by the French phrase cuisine classique until the 1970s, when cuisine classique was supplanted by nouvelle cuisine.
Nowadays, haute cuisine is not defined by any particular style – there are haute cuisine restaurants serving fusion cuisine, regional cuisine and postmodern cuisine – but rather by careful preparations, elaborate service, critical acclaim, and, most importantly, obsessive attention to detail.
Which is what has happened to quite a lot of our local hawker fare like chicken rice, laksa, prawn noodle, fried rice etc etc….
They dress them up and serve them to ‘dressed up’ people in their expensive ‘ambience’.
Mary @ #17
Ah… you miss the cynicism in the piece. Treat it as a tongue-in-cheek for now. But a thoughtful one.
There is nothing wrong about kaya roti or roti john. It is popular culture now remade into popular business. Do you remember back then toasted bread with sugar amd butter was a luxury item in kopitiams. Arguably, Breadtalk’s fusion floss bun is a modern interpretation of this genre.
Then there is traditional leavened breads like Indian pratas and murtabak. Time has also given them a distinct Spore dialect. You can’t get our Murtabak in Indian.
Most of these are also available in our 5 star hotel menus. No small crumb. This is a big area. It is just that I am leaving the discussion to the floor before taking knife to meat.
Hahaha!!
You guys cannot make up your minds!! The National Dish of Singapore?? There’s only ONE… and that is Peranakan Food!
Haute cuisine?? It’s just the way you serve it: Get the best Noritake, Sheffield tableware, put a Cordon Bleu-trained chef to re-write her grandmother’s recipes and you have Peranakan haute cuisine! Now you only need a Michelin star rating.
So, it’s Peranakan for me with their unique blend of Chinese, Malay, Indonesian, Burmese and Thai influence: a true Singapore national dish!
KT: You have given the right recognition for “Yusheng” to the “Four Heavenly Kings”. I remember the many sumptuous dinners I had at all four of their restaurants in the 60s to 80s. Unfortunately, with the rising standards and modern-day expectations, they have fallen from popularity.
Nor @ #15
Spore in rich in having many unique fusioned traditional recipes. It is easy to give a long list. The problem is to shorlist.
Many can try to sing and act a fool on stage. It is easy to give a long list of friends who can fit the part. But to pick a Singapore Idol from the crowd is a totally different story.
Picking up one recipe deserving of a National Dish title is equally difficult. One has to examine and compare many things. From its pedigree to its current popularity standing.
Ken @ #19
Uhhh….
Another gem from Ken’s classic collection.
Can we just discuss food without having to make a political broadcast or party statement.
Peranakan is a constituency call; not a dish. Peranakan food is a stylish collection of dishes with unique ingredients and spice blends.
My personal taste favorite is Buah Keluak and Otak-otak. The Peranakan lobby has the same problem as the US democratic party. They have many good candidates for the post but they have to choose one representative. Question is which one.
What will mum approve… So we wait for you to consult your party elders before you field your final selection ?
Hee-hee
KT
Which French high-class cookery (haute cuisine) you have in mind?
Andrew @ #22
Haute “Roti John or Kaya” Cuisine, your choice.
(Shhhhhh … hope Mary does not finger me for web plagiarism of her IP)
$10 also got change. Before or after the “well-endowed” lady sings?
Hee-hee
Cant say aye or nay that Mr Sin Leong started yusheng/lo hei here but for sure he didnt create it………as long ago as in the 1930s, Hongkongers were already gobbling down this delicacy as well as civet cats & monkey brains……….
Perhaps, long long ago, Da Chang Jin created one for the royal family and Cabinet during the duel with the Chief Lady in Korea, 600 plus years ago. About the same period when Niccolo Machiavelli wrote “The Prince”.
She won- yes?
In Singapore, Sin Leong was probably the first in 1950s, with adaption. He worked with the boss(es)’ famil(ies) whom I knew them personally. KT might know the tree(s).
Didn’t expect that boy who studied at the other school along Bras Basah Road has some common knowledge/linkage too.
Singapore is indeed a small city state!
Was Lai Wah people from Tai Tong too? KT might have the answers, a smart chap!
“Didn’t expect that boy who studied at the other school along Bras Basah Road has some common knowledge/linkage too”.
KT, so you from that other bras basah rd school huh? So you used to wear skirts and fooled the chijmes into believing and so accepting you as another of them?
So sad, in those days we didnt hv handphone cameras otherwise, shiok…..you can post & share like edison chen hor…….
As you may have realised, the rich and vibrant food scene in Singapore can be attributed to the diversity of our population in terms of the races, traditions and cultures of the people. Now, that’s certainly one very tasty advantage we all get to enjoy as citizens of a multi-racial nation!
But to decide on a National Dish – you need to consider the following combinations:
1) Must be Halal
2) Suitable for Vegetarians
3) Not too – spicy, sweet, sour, bitter & Saltish
4) Melts in your mouth
5) Affordable
6) Readily available
7) Appetizing
Give it a thought. Perhaps we may start a business in supplying Singapore National Dish, that is, if we can come out with something extraordinary to hit the tatse bud of our Nation.
hehehe
You guys have no imagination… I mean… does it have to be ONE dish?
And Patrick!! Halal, vegetarian, not too.. “tasteless”, melts in mouth, affordable, readily available, and appetizing???
I KNOW!!! NEWWATER!!!
Tim @ # 26
Actually, we wore all white like Arab sheiks. We ruled over the roost. The walls still stand today. We had high walls to keep out the Chjmes who had high walls to keep them in. RGS and your ladies too ….
Hee-hee.
Ken @ #29
OK. Slowly now. Work the creativity thing from sea level up. You’ll get there by the time they start paying your annuity.
KT Wong,
“High walls to keep out CHIJMES who had high walls to keep them in..”
High walls in CHIJMES didn’t stop those pubescent ‘white’ ‘shrieks’ stealing around the compound like ghosts at every excuse to sneak in. We used to shriek with laughter at their antics and awkwardness. So you are one of those are you??
Pat @ #28 #13
Good constructive and analytical approach.
“1) Must be Halal 2) Suitable for Vegetarians 3) Not too – spicy, sweet, sour, bitter & Saltish 4) Melts in your mouth 5) Affordable 6) Readily available 7) Appetizing ”
Ken’s nearly right. It’s down to OldWater.
I don’t think we should cram everything into a box. Singapore Sling has no particular pedigree to boast off when it became our de-facto national cocktail. It is enough that it is created and made popular in Singapore.
So take everything out again and check your lists of favorite food. It’s very easy. Start by checking what you ate during the last three hawker stops.
I am surprise that no one said anything about Hokkien Mee and Char Keow Teow. We have not even started on the list. At least on the culture of eating, Singaporeans will come up on top in terms of richness and diversity. All the more important why we should establish our global dominance with an official National Dish that we can all eat up to.
Mary @ #32
They didn’t call us Lawrence of Arabia for nothing.
We had a chapel too besides the walls. We had to pray everyday that we won’t loose our chasity and be overrun by Amazons in blue. Light blue, dark blue.
KT Wong,
Amazons? How flattering. I remember our annual flag day when we were referred to as ‘the blue invaders’. We were out in hordes, everywhere, with our tins and flags.
Oh, yes I forgot you had your own chapel. Then how come you guys came to ours? To pray? Or to prey? Hahaha.
Tim @ #25
Like most food we gave back to the world more than what we took.
The most famous recipe today for Yusheng evolved out of the recipe from our own Culinary Kings. Think about another example – the famous Beijing Duck. It’s all in the name that we lost.
Problem is in those days they were too busy to attend to previews on IP and branding. They conveniently used the original dish names.
They sold out the day for cash and lost their claim to history.
We are great innovators in the art of food. But unless we take back our pride starting with a National Dish, we’ll be known on the map of culinary destinations as a country of “me-too’s”.
I cannot understand why we must spend billions in biotech; scouting the world for foreign talent and trying with high risk of failure to make human out of monkey sperm and vice versa. When the DNA of our greatness is a $3.50 short walk away to the nearest hawker centre.
KT Wong.
Have you ever tried halal char kuay tiow or halal friend hokkien mee? Give me the one with the lard in it anytime.
‘Readily available ‘ and ‘Affordable’. So that rules out ‘haute cuisine’ right? So back to hawker fare then.
Hey what about the Katong ‘dao kua pow’? Or ‘or luak’?
KT at #36 for the new Chair of A*Star, better than 3*
KT…
Some more possible food choices to consider…Kway Chap, Char Siew Rice, Nasi Padang, Ngo Hiang, Mee Soto etc….
My personal choice would be Roti Prata….cheap, halal, get have various fillings according to your taste, can have fish/chicken/mutton/vegetable curry to go along with, can drink ginger tea to round it off etc…
It is a dish you can have for breakfast, lunch, dinner or supper!
Mary @ #35
Aiyah…
I really don’t want to say-lah. Hold, hold back until cannot stand anymore. Fiction writers clothe in revisionist historian skins.
We stood the test of time and conquest. And proudly we still stand. As institutions of art and pedigree. Mortar and bricks. Every piece etch in history and tells of service and nobility greater than time. Only the termites are gone.
Now what about the other…. what stands today as testimonial of yesterday greatness? Fast food, taxi stands and train station. Not much has changed. Still talk, talk ,talk…
Hee hee.
Jon @ #39
Correct me if I am wrong. Do you mean murtabak instead of roti prata. Roti prata has no filling.
The original and the best (I say) was from Bras Basah opposite the once-upon-a-time field of the austere institution that is mentioned elsewhere in this thread. Today it is part of the SMU campus.
Where is your favorite eatery for P or M? Certainly they have history. Some of the original and oldest eateries made famous for Indian food still operates. You can find them close to Bali Lane and Arab street vicinity.
Little India have many prata eateries which still carry their original shopnames. But most of the famous ones have been re-sited into new premises behind Tekka market. The old world charm is lost.
KT@39,
I actually meant Roti Prata…Nowadays, ala Singaporean tastes, the humble roti prata can have fillings included e.g. onions, eggs, mushroom, cheese, even durian at some places…
Now that would be a truly Singaporean dish…
Durian Roti Prata…
I have my regular fix at athe 24hour Roti Prata House, 246M Upper Thomson Road. The kosong prata is cripsy & crunchy (may not be to everyone’s taste). The chicken curry (ask for the drumstick), the mutton curry (bite-sized, moist & tender) & fish curry (spicy & shiok) are good also.
The place is big enough to accomodate 100 people, but is always packed on weekends. Maybe we should have a SHC gathering there someday ;-)
Patrick, at 150 kg, you still want to whet yr palate huh? High time you join me to do the triathlon after climbing up & down all the coconut trees lining east coast.
KT, fond memories gush back. Cd still remember yr Farleigh Clarke & Keith Clements – hockey maestros, and yr soccer full-back who lived at Farleigh Av (Serangoon Gdns) – whose name escapes me – huffing & puffing when our Tien Jit & his gang ran rings round him.
The chijmes gals were split in loyalties, cheering the sheikhs as much as cheering what the sheikhs called rotten idiots. At the end of the day, merry men were born out of the rivalry over sports & gals.
I hv yet to address much on yr food topic cos whatever we eat – the best of our local delicacies or simply white rice – come out all looking the same….either yellow, brown or black, and you cant tell what they were before…..delicacy or plain rice.
However if what comes out cd be treated & value-added (as they do with newater), and re-packaged into branded spore food, I’ll hv no hesitation to take off my hat & give it the kudos.
Maybe, SHC can try and be famous? Terence, I can see that yr eyes are twinkling and you look excited. I think you can, knowing how innovative & determined you’re.
“Have you ever tried…….halal friend hokkien mee?”
Haha, so hala friends of MaryC, be forewarned. The next time you see her carrying a handbag, run for dear life cos in it is a chopper to cut you up for her hokien mee. She likes it larded.
Now, she really has to be the steady one, haha………
Tim, seriously I’m scouting around for ways to reduce my weight.
So I hope that the Singapore National Dish should have that efficacy to reduce weight.
Good idea to drink more water but not “NewWater” which is so pure that it has nothing beneficial to boost our health level except quenching your thirst and go to toilet more often.
Singapore National Dish should be a Healthy Food – sorry to say it should not consist of any Porks or Lards.
What you guys say?
Cheers!
Patrick Yeo,
The best way to lose weight is not to get involved with food . ;-).
Why is pork or lard ‘unhealthy’?
It’s not the food that’s to blame. It’s the people who misuse them who are to blame. Too much of anything is not good. Even too much water is not good. Eating in moderation should be the way to stay healthy, even pork or lard.
Hi Patrick,
What Mary say is correct. That is not to get involved with food in order to lose weight.
John Howe is a good example. He eats to live and not live to eat. I am a bit like that too. But the important thing is to watch what you put in your mouth.
If you eat healthily you are sure to lose weight. Try having homemade soups and fruit juices and salads. Sure way to lose weight. (But have to check with your doctor first. If you pengsan don’t come looking for me). Takes a lot of discipline to eat healthily and more difficult if you are on the road all day!!
Lina,
I agree with you too. It takes a lot of discipline to lose weight, but it can be done.
I don’t subscribe to sudden, crash diets. They don’t work. If they do, it’s only temporary and one will swing back to the other extreme again and pile on even more weight.
It is a slow, plodding process where one has to re-learn one’s eating habits. I can eat lapis or lard or butter, but sparingly, easier said than done, haha, but I try.
Yes, fruit and vegetables are very good as ‘fillers’ for the stomach, but it also depends on what kind of fruit. Some fruit have high sugar content and will actually contribute to weight gain.
Salads are good too but go easy on the dressing and the oil. I think olive oil is better, although corn or soyabean oil is ok too. A dash of sesame oil makes a great improvement to the flavour too.
So Patrick, give it a try. Don’t blame the food. Food is like fire, a good servant but a bad master.
Tim @ #43
Could it be your discerning approach to food is making it difficult for you to choose and critic. “It’s good provided you can light up and smoke it”.
hee-hee
Hey Uncles and Aunties,
This thread is about finding Spore’s National Dish. Not the Battle of the Bulge.
As a food or wine critic, you are suppose to take a just spoonful or sip. Not to guzzle the whole lot. How fat can you be. The key is SELF -CONTROL.
Healthy diets are good. But they will never make a National Dish if experience around the world is anything to go by. Unfortunately, to the great majority of people a dish is judged by taste and not calories.
Sorry Uncle KT Wong. Got carried away. Ok, back to Singapore’s National Dish. I still think there isn’t just one dish, unless it’s rojak, haha.
Patrick, you want to be serious with me, I too will be serious with you & so we go into a very serious relationship, close to a ROM rendezvous.
Seriously, you’re obese (slap whoever says so) but big. If you cd reduce the girth by centimetres, that will be perfect as it brings out the suave you.
Haha, you want newater to be less pure? That will be so easy. You can walk away fr olivia lum and walk to me…….the last check shows that my water consists of 126 ultra elements most of which boost the libido.
Ai mai? (But then hor, i you comply with Lina’s decree of watching what you put into yr mouth, even if the heart ai, the mind will say mai, yeah?)
KT, I hv eaten too much since teenage into adulthood and you’re right, I can go without food but not without chulut.
MaryC, in another thread you say you “do everything in moderation”. You mean you still do THAT huh……wow, you very the steady leh, no wonder sometimes you walk with a bounce……
KT, I hv a life-n-death issue in hand so need to borrow yr thread to make this appeal, thanks.
Anyone knows a good restaurant in Spore which serves scrumptious halal food in formal setting? Banquet is quite good but it serves hawker fare.
Thanks !
Hi Tim
Try the Holiday Inn Plaza at Scotts Road where it is the ONLY hotel that caters halal food.
Cheers, Dennis W
Thanks a lot, DennisW, I did call HIP moments after we spoke but even at $47+++, they’re fully booked. May hv to settle for indo food like at the sanur………….thanks once again !
Hi Tim
Have you tried ‘GARUDA’ like padang food. Location: next to Paragon Orchard (Behind Crown Plaza Hotel). Nice food and atmosphere.
Cheers
Thanks much Bira.
Pressured by time, I’ll settle for 1 of the curry shops……either muthu’s or banana leaf, with po chai pills on standby for the angmohs………..
Mary and Lina,
Many thanks for your advise. Need to “eat to live and not live to eat”. Aiyah life is so meaningless with so much restrictions. Cannot eat this lah, cannot eat that lah.
Tim,
OK lah, ai tiok ai mai tiok mai – I have decided to take yr advise and loose that centimetres off my bulging tummy. Let’s see when we can do that.
Back to Singapore National Dish – let’s try do the mix of famous cultural foods amongst the Indian, Malay & Chinese. Wola now the name of the dish is CIM “Cha Nasi Brani” on banana leaf, serve with choice on your favourite topping : Chicken, Mutton, Fish or Vegetables
Guys what do you think of this National Dish?
hehehe
Tim, I heard Samy’s Curry at Dempsey Road, Civil Service Club, serves finger licking good curry at surprisingly reasonable prices. After that, you and your party can go walk at Botanic Gardens to burn off the calories. Hee…
Joy @ 58
Yes, very finger licking good curry. So gd tat some guests even went home minus their fingers unnoticed.
Pat @ #57
Can’t quite taste “Cha Nasi Brani”. Why don’t you prepare one dish and bring along to the monthly SHC meeting on 15 March at Bali Lane. Imagine the word-by-mouth publicity you will get if SHC-ians start spreading a good word about your dish.
Prepare more and we can sell it to public. Rename it “Cha-Cha Nasi Brani”. Launch with SHC dance group doing cha-cha with duet by Andrew and princess to modern beat.
History is remade? 4 Culinary Kings of Spore + 1
hee hee
Tim @ #52
The Arabian restaurant next to Scorebot is highly recommended for ala-carte. Really authentic unique Middle Eastern food. Not the common fare. But try to book and choose menu beforehand.
Good decoration and private. Shisha available. No liquor. But you can come over with your party to drink and smoke later.
We know the owners. Call us if you need help.
Hi Wong KT,
It is good to see/hear that you are actively participating in our SHC forum after AWOL.
Is Middle Eastern food our Spore National dish ?
Steven @ #62
Nope. It is a SOS from Tim. Think he made big time over Chap Goh Mei with some heavy weights from our Muslim Brotherhood.
We were outside Scorebot having a jolly good time. I introduced him to some Islamic traders which came visiting.
Lucky man. I hope that he won’t forget my commission cut in the deal. I need a truck to squirrel away my barrel of crude oil. Lifetime gas for my car. When I get my comm, I am on a driving holiday to Jiu Zhai Gou from Singapore.
Hee hee
Yes, Joy, thanks but sadly I lost Samy’s from my recollection when i was in a hurry to cough out a name. That place has ample parking on weekdays, serves fairly good food and wd hv been ideal. Another time when you buy me candlelight dinner there?
KT, thanks too…in fact I called Golden Landmark hoping they serve halal food there or know enough of the neighbourhood (which includes arab street) to intro, without success.
That gorgeous lady fiend you intro came with her beau, thrice the size & good looks of you & I put together. No point working out a sweat when chances are slim.
So no comm for yr jiu zhai gou but if you want zhai tou gou with 4extra black sauce, anytime.
Patrick, why do we always think that char kway tiow is the Chinese favouraite? Dont we like humchimpan more……you can play with it, lick it b4 finally eating it.
A food fusion typefying Spore’s muti-racialism shd be curry humchimpan washed down by ramasamy’s totti (is that how we call the alcoholic coconut brew)