With a salute to the Raffles Long Bar bartender who first created the Singapore Sling cocktail back in 1915, here's a little guide to the wonderful dining I experienced during my recent four-day trip to the island nation.
Singapore can only mean Peranakan cuisine, that unique blend of Chinese and Malay influences. And when we talk about Peranakan cuisine, the godmother of Peranakan cooking is Violet Oon. Her National Kitchen at the Singapore National Gallery is just one of her city outlets, renowned for introducing visitors to her delicious dishes; there’s also one at the ION Orchard.
The Kuay Pie Tee starter, the dry Laksa, and the Beef Rendang are all interesting ways to acquaint yourself with Peranakan flavors. The Kuay Pie Tee consists of pastry cups filled with julienned bamboo shoots and turnip, topped with a thick fruit sauce and a single prawn. They’re pretty to look at and taste just as great.
My favorite dish from the National Kitchen lunch was the Buah Keluak Ayam, chicken thighs and drumsticks served in a stew with the buah keluak nut. You scrape out the nut to add to the chicken and rice; it’s like a paste or spread with a distinct flavor.
Elijah Pies on Tanjong Pagar Road offers a plethora of flavors, perfect for dessert or a coffee break. I suggest trying the Wild Berry Lavender as your introductory slice. It's unique yet immediately satisfying, reminiscent of the sweet pie you've been waiting for your whole life. I'd also recommend the Raspberry Ripple and Nutella flavors.
Hortus at the Flower Dome at Gardens by the Bay was a great discovery for high tea or an afternoon snack. Their Greek Orange Phyllo Cake is a delectable mix of real fruit slices and a chiffon cake layer. While the Rice Pudding, adorned with edible flower petals, is as pretty as a picture and worth every creamy spoonful.
Solo Ristorante at 45 Amoy Street was our culinary journey into select Italian dishes, Singapore-style. The Focaccia was particularly special, with Burrata in the center and topped with Parma Ham and black Truffle shavings.
The Uni Tagliolini was out of this world; served with sea urchin (uni), tarragon, lemon zest and smoky uni sauce. The Tonnarelli al Nero is their version of squid ink pasta, mixed with crab, calamari and peperoncino crumbs. Both pasta dishes were worth the price of admission.
The Wagyu dish features Australian sanchoku sirloin served with vanilla-glazed baby carrots and their homemade Dijon-type mustard, with black and brown mustard seeds. At 250 grams, it can be shared between two, and it’s heavenly.
Blue Ginger on Tanjong Pagar Road is another Peranakan haven. We enjoyed the Ngo Heong, which is Hokkein and Teochow roots with minced pork, prawn and chestnut, encased in a crispy beancurd skin.
Two Men Rice Bar in the courtyard of Guoco Tower is your lunchtime quick-fix rice toppings “bar.” We enjoyed the Bait Time, salmon with sweet and sour sauce, pineapple, and cheese. The Tamari beef Rock Time, with slaw and their green sauce, had a Mexican flavor.
Alice Boulangerie on Tras St. is a great spot for desserts and sweets! The Squirrel and Cactus are visually creative and hit the spot. The Squirrel offers different textures of chocolate, including a praline crunch, while the Cactus has strong citrus influences. Both are special, so order both to really indulge... in a good way.
Soup Restaurant on Level 3 of Jewel Mall at Changi Airport is a good choice if you like Ginger Chicken, Olive Rice, and a variety of double-boiled soups to choose from. The service is fast, and it reminded me of the better Chinese eateries we find in Manila.
Singapore is always interesting for the culinary treats. It’s not a cheap city; but several food options allow one to make choices that don’t break the bank, and still allow you to indulge in worthy meals.