http://sparklette.net/food/heng-heng-curry-cafe/ http://sparklette.net/food/heng-heng-curry-cafe/#comments Wed, 14 Dec 2011 03:00:47 +0000 Melissa Koh http://sparklette.net/?p=1247 Heng Heng Curry Café is a multi-cultural concept café serving popular dishes from Chinese dialect groups. You can savour Hokkien, Cantonese and Teochew cooking methods all under one roof.

The entrance resembles a fast food counter, but the quality of the meticulously prepared homely food speaks a different tone altogether.

The interior exudes a casual vibe; it is a comforting dining venue where families and friends can gather for a sumptuous meal.

Beverages

Fresh lime juice
S$3.80++

Refresh your palate with fresh lime juice, served in a ceramic cup that scores nostalgia points. On a negative note, there is too much ice added to the drink; it probably consists of 50% ice and 50% juice, forming a diluted beverage.

Starters

Fried crispy pumpkin
S3.90++

For starters, a personal favourite would be the crispy pumpkin. Fried to a golden brown exterior, the soft filling is sweet and savoury — a delicious alternative to French fries! Although it may be a little greasy, it sure is irresistible.

Mixed fruits rojak
S$5.90++

For a healthier appetiser, the mixed fruits rojak is refreshing; it includes juicy pineapples and crunchy apples, to name a couple of the ingredients based on what I can recognise underneath the yummy dressing.

Ngoh hiang (five-spice meat roll)
S$9.90++

A Hokkien favourite, the ngoh hiang meat roll is highly recommended. It houses a moist, juicy and tender interior within a thin crispy skin. The perfectly seasoned meat is neither made from paste nor starch; it consists largely of actual meat — absolutely toothsome!

Deep-fried soft soya beancurd
S$6.90++

Another personal favourite would be the deep-fried soft soya beancurd that boasts a melt-in-your-mouth texture. Though a little bland on its own, when dipped into the accompanying sweet chilli sauce, you will find yourselves jostling for the last piece.

Stir-fried steamed carrot cake
S$5.90++

The reasonably priced stir-fried steamed carrot cake is flavourful, tasty and well-seasoned. The carrot cake is denser than your typical rendition, charred beautifully with a lightly crisp exterior. The crunchy bean sprouts counterbalance the density of the dish.

This carrot cake has also been given a unique twist by being topped with pork floss, adding more punch to the already flavourful dish.

Mains

Fragrant pumpkin rice with Nonya prawns
S$14.90++

Another signature dish is the fragrant pumpkin rice with Nonya prawns. Each grain of rice is well-infused with flavour, fully absorbing the essence of the medley of ingredients — peas, dried shrimp and mushrooms to name a few. The resultant rice is moist and fragrant.

If a single portion of the pumpkin rice isn’t enough to satisfy, it can be ordered separately at S$3.

The crunchy Nonya prawns are slightly sweet and spicy, with mango cubes adding more sweetness. Apart from the prawns, you may choose from three other sides to accompany the fragrant rice: pan-fried marinated chicken thigh (S$10.90), braised pork with preserved vegetables (S$10.90) and fried pork ribs (S$12.90).

Heng Heng signature curry fish head (serves 2-3)
S$28.90++

A trip to Heng Heng Curry Café would not be complete without tasting the curry, obviously. The Teochew inspired curry fish head is a crowd pleaser, brimming with ingredients like ladyfingers, tomatoes, pineapple and apple chunks, with a substantial red snapper fish head as the centrepiece.

The curry is aromatic with a tangy fruity taste. It is not too thick and the spice level will be well accepted by the majority. Personally I can’t stop drinking it like soup! The fish is meaty and sufficiently tender, with few bones that can be picked out easily.

Soak up the delicious curry with steamed/fried buns (2 pieces for S$1) or pair it with steamed rice (S$1).

Curry kong bah (pork belly)
S$9.90++

The curry kong bah boasts tender pork belly and flavourful gravy, swimming with potato, eggplant and pineapple. The curry is slightly thicker and heavier than that in the curry fish head, with aromatic flavours from dried shrimp. The infusion of fruits in the curry such as pineapple helps to cut the richness of the coconut milk. This dish is worth a try! If pork in curry seems a bizarre combination, after a few mouthfuls, you will find yourself wanting more.

Desserts

Ice kacang
S$4.80++

End the meal on a sweet note with a cold treat. The desserts here are decent, albeit limited. To offset the spices, try the ice kacang.

Chendol
S$4.80++

Conveniently served in a tall glass, the chendol certainly looks tempting. The coconut milk and gula melaka (palm sugar) are blended harmoniously with the ice, resulting in a consistent flavour throughout the creamy mixture. The coconut richness and the distinctive sweetness from the gula melaka are lacking though. Upon our feedback, an extra dose of gula melaka is added.

Heng Heng Curry Café is still fairly new but the food impresses. Each dish preserves the individual tradition of various dialect groups by reflecting the taste from the olden days. You are bound to reminisce the good old kampong days here.

While the service can be improved upon and plates can be cleared more quickly, it is pleasant to see the welcoming and friendly attitude displayed by the waitstaff. This is one place you will definitely return for the homely and delicious food.

Have Your Say!

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Heng Heng Curry Café Marina Square

Marina Square
6 Raffles Boulevard #02-201
Singapore 039594
Tel: +65 6338 0961

Opening hours: 11:30am – 10pm daily

Heng Heng Curry Café Causeway Point

Causeway Point
1 Woodlands Square #B1-19
Singapore 738099
Tel: +65 6893 0051

Opening hours: 11:30am – 10pm daily

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]]> 2

For a first-timer like me, the level 2 curry is comfortable with just the right amount of peppery-spicy pinch. The curries get thicker and more peppery with each level. At level 5, the dense and spicy mix almost resembles the texture of a satay dip.

If it’s your maiden trip down to CoCo Ichibanya, I recommend starting with a lower level curry. You can always adjust the spiciness yourself with the bottles of curry spices readily available at each table.

Pork cutlet curry with cheese
S$14++

Salmon cream croquette topping
S$4++

I decide to go for the pork cutlet curry with cheese and salmon cream croquette topping. The molten mozzarella makes a great pairing with the crispy breaded crust of the pork cutlet. While the salmon croquette boasts a smooth and creamy filling, I find that the salmon itself is lost in the mixture.

Creamed mushroom omelette curry
S$13++

Those who prefer their Japanese curries mild can opt for the creamed mushroom omelette curry. This creamy and mouthwatering dish is a definite crowd pleaser — perfect for kids too as it lacks a fiery kick.

Hashed beef curry with mushroom
S$16++

Tuna topping
S$1++

Diners who want something other than Japanese curry can try the hashed beef curry with mushroom. Topped with a special, non-spicy hayashi sauce made from high quality beef stock with a tomato base, this slightly thin and sweet sauce goes well with the tuna topping. Recommended for those who prefer something lighter on the palate.

Sausage salad
S$7++

You can also look forward to the assortment of salads, paired with a choice of either soy or sesame dressing. The sausage salad is surprisingly delicious coupled with the tangy, creamy soy-based dressing. I’m definitely ordering this again at my next visit!

Mango orange smoothie
S$6++

Looking for something to quell the spicy sensation? Try the rich and thick mango orange smoothie for an instant refreshing feel on your palate.

Strawberry sorbet, chocolate and vanilla ice cream (3 scoops)
S$7++

No meal is truly complete without desserts. Of the three available ice cream flavours, the rich chocolate, with added chocolate bits for texture, is my favourite.

With prompt service and friendly staff eager to explain the menu and various customisations, ordering a curry is easy and filled with endless possibilities at CoCo Ichibanya Curry House. I can’t wait to see what new dishes or additions they will add to the menu in future.

Where can you enjoy the best Japanese curry in Singapore? Share with us in the comments!

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]]> 1 http://sparklette.net/food/kha/ http://sparklette.net/food/kha/#comments Fri, 22 Jul 2011 03:00:14 +0000 Jasper Aston Lim http://sparklette.net/?p=1195

Patrons of Kha, formerly at HortPark, will rejoice at the news that the award-winning Thai restaurant has reopened at Martin No. 38. Not only can you look forward to tasting the most popular items from its former venue, the restaurant has also rolled out an array of authentic Thai creations by its team of Thai chefs.

Kha is designed by Hecker Guthrie, who is known for award-winning design projects such as The Prince Boutique Hotel and JIA boutique hotel in Shanghai. He has cleverly combined traditional Thai elements into an intimate and sensuous, yet modern interior.

The vintage newspaper-style menu — the same design concept adopted for their website — makes the ordering process all the more interesting.

Appetiser

Tod Man Poo (fried prawn and crab cakes)
S$17++

Surprisingly light and with a slight crunchy exterior, the Tod Man Poo (fried prawn and crab cakes) is very addictive when paired with Thai sweet chilli sauce.

Soup

Tom Yum Goong
S$18++

Tom yum lovers will definitely approve of Kha’s flavourful Tom Yum Goong, cooked with king prawns, packing a fiery punch without being too spicy.

Salad

Yam Som O (pomelo salad)
S$17++

Filled with bits of prawn, chicken and roasted coconut, the Yam Som O (pomelo salad) is both fragrant and refreshing.

Curry

Gaeng Phed Ped Yang (Thai duck with red curry)
S$28++

While the Gaeng Phed Ped Yang (Thai duck with red curry) is thick and very rich, it can do with more pineapple to sweeten and lighten up the flavour.

Meats & Seafood

Rare grilled red curry rubbed Wagyu beef
S$29++

Juicy slices of premium Wagyu beef, paired with a side of papaya salad, make an intriguing and mouthwatering combination.

Goong Tom Yum Hang
S$28++

Cooked with tom yum sauce, lemongrass and chilli, the succulent, wok-fried tiger prawns are absolutely delicious and a must-order!

Moo Op
S$34++

The slight tartness of the green apple salad teams well with the tender slices of seasoned roasted pork belly, making the Moo Op a very delectable dish.

Vegetarian

Vegetarians will be delighted to know that there is a section catered to you on the menu as well.

Papa Adun’s Phad Tow Hu (crispy fried tofu)
S$14++

Named after the chef who created this signature dish, Papa Adun’s Phad Tow Hu (crispy fried tofu) is a palatable mix of sweet, sour and subtle spiciness.

Desserts

Khao Neaw Ma Muang (sticky rice with mango)
S$14++

This simple Thai dessert of Khao Neaw Ma Muang (sticky rice with mango) is made scrumptious by the aromatic coconut-pandan sauce, highlighting the sweetness of the mango and fragrance of the sticky rice.

Sang Kha Ya Fug Thong
S$13++

It is my first time trying such a Thai dessert — pumpkin custard and coconut ice cream, served with shredded fruits — and I am pleasantly surprised by how divine the combination is!

Ruby Starlet
S$12++

The signature mocktail Ruby Starlet, a refreshing and light-tasting blend of fresh mint leaves, pomegranate, lime and lychee juice, topped with pomegranate pulp, is perfect for offseting the strong flavours of Thai cuisine.

If you are looking for a fancy, authentic Thai restaurant that will impress both dates and colleagues alike, then head down to Kha. At this artfully designed restaurant, the rich cultural heritage of classic Thai cooking is preserved and presented with a touch of sophistication.

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Chef-owner Joe, a Thai himself, and his wife, Jamie, satisfy their patrons with familiar Thai specialties. The humble eatery is a short walking distance away from the popular Alexandra Village Food Centre and sees a good crowd during the evening chow hours.

Tom Yum soup
S$4.50 / 8.90 / 12.90+

Whatever you do, be sure to go for the tom yum soup, featuring your choice of either seafood, prawn, sliced fish, fried fish or chicken. With its sour and fiery broth, this tasty Thai classic is guaranteed to clear your sinuses and prep your appetite for more.

Crispy seafood tofu
S$5+

The crispy seafood tofu arrives as a sextet of long ample strips of soft mixed seafood filling encased in a thin golden brown skin. Paired with the palate-pleasing Thai sweet chilli sauce, this is another winner.

Belacan Kang Kong
S$6 / 10 / 12+

As for the greens, is it just me or do all Singaporeans love belacan kang kong? The serving size here is more than generous. Did I say generous? Make that humongous. While cooked just right, the seasoning is somewhat leaning to the bland side.

Green curry chicken
S$5 / 8.90 / 12.90+

For a curry number, whether you like it green or red, you will find it at Joe’s. The green curry chicken comprises thick slices of chicken meat swimming in a pool of rich curry. It is very delicious and certainly has quite a bit of heat to make things interesting, paling only slightly in comparison to Lerk Thai. Interestingly, there is none of that pea eggplant used in many Thai green curries.

If you fancy Thai cuisine, or simply have a passion for food that is intensely flavourful, Joe’s Kitchen Thai Cuisine will not disappoint. The dish portions are generous and generally well prepared, and prices are most decent.

What is your favourite Thai restaurant in Singapore? Share with us in the comments!

Joe’s Kitchen Thai Cuisine
125 Bukit Merah Lane 1 #01-182
Singapore 150125
Tel: +65 6270 8484 | Website
Service:

Bus services: 14, 33, 51, 61, 93, 100, 195, 197
Nearest MRT: Queenstown

Opening hours: 11am – 3pm; 5pm – 10pm

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]]> 2 http://sparklette.net/food/old-chang-kee-curry-puffs/ http://sparklette.net/food/old-chang-kee-curry-puffs/#comments Sun, 15 May 2011 03:00:55 +0000 Veron Ang http://sparklette.net/?p=1140 Old Chang Kee is probably most famous for their curry puffs. With a food kiosk at every other shopping mall, you can say that their curry snacks have dominated the local food scene. Do you think Old Chang Kee sells the best curry puffs in Singapore?

Apart from their famous curry puff, Old Chang Kee also has a wide range of finger foods such as spring rolls, breaded prawns, chicken wings and crab nuggets. I am quite a fan of the nuggets. In my teenage days, I used to buy these after school to snack on. They come in skewers, and you can help yourself to the sambal chilli which is so savoury as a dip.

The history of Old Chang Kee began with the humble curry puff in 1956. That makes the company older than Singapore herself! It started from a small stall at a coffee shop outside the former Rex cinema along McKenzie Road. People loved the puffs, and the rest is history.

Old Chang Kee curry puffs
S$1.30

Every curry puff is a pouch stuffed full with curry potatoes, chicken chunks, a slice of egg, and fried with several herbs and spices. With that very first bite, the curry aroma comes wafting out. Other than that, the curry flavour does somewhat lack punch, although it still makes a satisfying snack due to the ample filling. A couple of these pastries can be a meal by itself.

Apart from the Old Chang Kee curry puff, there is another curry puff that has stood the test of time. This one is my personal pick for the best curry puff in Singapore. The Tong Heng curry puff has a unique shape and flavour. It is a totally different rendition from your typical curry puff — much sweeter on the palate — and tastes so, so good. You’ve got to try it, too!

Are Old Chang Kee curry puffs the best curry puffs in Singapore? If not, where can you find the best curry puffs in Singapore? Share with us in the comments!

Old Chang Kee ( Halal certified)
Website

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From my research done on the Lenovo V470 laptop that I brought along on this trip, there are a few river cruise operators in Chiang Mai, including at least two that provide dinner on board. I quickly decide on The Riverside Bar & Restaurant, mainly due to their large variety of menu items and boats that don’t look too shabby. I placed a dinner reservation through email, to which the restaurant confirmed within a day.

The dinner cruise runs nightly with two boats plying the river. All passengers pay a fee of 110 baht each for the boat ride, and extra for food and drinks. Each boat accommodates about 40 diners — ten tables of 4 — and is even equipped with a toilet!

We board the boat at 7:15pm, then place our orders. There is an impressive galore of Thai dishes and a large selection for liquors and cocktails; this is a bar after all.

(Warning: Shoddy photos ahead. The boat is very dark except for some candles and a couple of dim ceiling lights!)

Stir fried chicken with basil leaves
95baht
Rating:

At any Thai restaurant, one of my must-order dishes is stir fried chicken with basil leaves. The minced chicken is extraordinarily tender, the flavours marvellously intense, totally tickling one’s taste buds. What a great way to start a Thai meal.

Spicy green curry with chicken
95baht
Rating:

By this time, I am dying for some authentic Thai green curry chicken. After having my expectations built up, this one turns out to be somewhat of a letdown. Sure, there are ample slices of chicken in it. But the curry is overly salty and lacks that balance between sweet and salty.

The Riverside special fried rice
115baht
Rating:

To go with the dishes, I highly recommend the “special” fried rice. This is a savoury combination of chicken, ham, sausage and pineapple, with a tinge of curry, and crowned with fried egg. The result is mouthwatering!

When placing our orders initially, we had deliberated over whether to get an additional dish. Turns out there’s no need for that as the portions are delivered with a generous hand.

All food and drinks are served promptly. By the 8pm departure time, most passengers have finished their food. Once the journey begins, all lights are switched off and the boat is pitch black except for the lone candle placed on each table.

The dinner cruise goes at a leisurely pace up north, drifting past riverside eateries and passing under bridges at times. Seen here is the iron bridge, which bears a resemblance to the famous bridge over River Kwai, more popularly known as the Death Railway in Kanchanaburi.

The journey lasts a little over the hour and gets quite chilly. You get to see what’s happening on both sides of the river — mainly stretches of music bars intersected by total darkness, and a surprising number of people fishing. At some point, the boat turns around and goes south, right past the dock, before heading back. Piece of advice: Pack a sweater and wear shoes! I made the mistake of having my feet clad in skimpy sandals and got bitten by pesky mosquitoes underneath the table.

If you have a couple of hours to spare in the evening, definitely go for the dinner cruise. It is an affordable and unique way to see the city of Chiang Mai.

What is your most memorable dining experience in Chiang Mai? Share with us in the comments!

The Riverside Bar & Restaurant
9-11 Charoenrat Road
Chiang Mai 50000
Thailand
Tel: +66 5324 3239 / +66 5324 6323 | Website

Boarding time: 7:15pm daily
Departure time: 8pm
Duration: 75 minutes
Admission: 110 baht per adult; 55 baht per child aged 5-10 years

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]]> 2 http://sparklette.net/food/prata-wala/ http://sparklette.net/food/prata-wala/#comments Mon, 21 Feb 2011 06:29:43 +0000 Veron Ang http://sparklette.net/?p=1084 Night owls on the prowl for places serving late night supper, mark down Prata Wala. This Indian eatery operates 24 hours daily at Jurong Point and remains open till late at Tiong Bahru Plaza as well as the new NEX Mall in Serangoon.

The food and clientèle are decidedly casual, with the menu comprising of common Indian fares such as roti prata (pancake), naan and biryani (a rice dish cooked with spices).

While the plain roti prata is a traditional South Indian food, in Singapore it comes in a variety of concoctions with cheese, onion, fruit, and even chocolate and ice cream!

Banana prata
S$3.90
Rating:

The one pictured above is the fruity rendition with banana slices tucked within the dough layers, served with a saucer of meat-based curry. It strikes a nice balance of fluffiness and crispiness, and the banana has just the right sweetness and ripeness — not too mushy or too green.

Curry chicken prata set (with tea)
S$6.50
Rating:

For a more well-rounded meal, go for the sets that include a meat, a rice/naan/prata and a hot coffee/tea. The curry chicken prata set has a large piece of chicken simmering in hot curry, and plain prata served on the side.

Perhaps due to the busy chow hours, this dish takes quite a while to be served as compared to the banana prata. Unfortunately, I am a little let down. I mean, the meat is tender and the prata is a joy to savour with its delightfully crispy edges. However the curry is lacking in flavour and so very oily, a pity given how generous the portion is.

With its bright red furnishings and matching seats, it is hard to miss the vibrant joint. An amusing image of an Indian chef tossing a prata greets customers at the storefront.

At Tiong Bahru Plaza, Prata Wala occupies the former premises of Mr. Teh Tarik Cartel. There is even an alfresco dining area filled with comfortable couches for when the weather cooperates.

If you’re in the mood for Indian food, Prata Wala may be just the place. With its breezy atmosphere, this is a suitable gathering place for meeting up with friends especially when a late night craving strikes!

Share your favourite prata stalls in the comments!

Prata Wala at Jurong Point

Prata Wala at NEX Mall

Prata Wala at Tiong Bahru Plaza

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]]> 9 http://sparklette.net/food/bakerzin-meal-box/ http://sparklette.net/food/bakerzin-meal-box/#comments Sat, 27 Nov 2010 03:00:40 +0000 Jasper Aston Lim http://sparklette.net/?p=1028 With nine branches spread across the island, Bakerzin has long been a crowd favourite for its desserts, cakes and artful dishes. Pitted against the surge of café-restaurants marketing the same fancy bites, how will Bakerzin’s newly revamped menu for 2010 fare?

A new addition to the menu is the interesting meal-boxes category. Each meal-box includes a main course or pasta, soup of the day, bread, side salad, slice of cake and a choice of Italian soda or iced tea.

We opt for three of the meal-boxes, namely the carbonara, Japanese chicken curry and Barramundi fish meal-boxes.

Carbonara meal-box
S$18.90++
Rating:

The creamy smell from the carbonara meal-box wafts into our nostrils long before it even arrives at the table. I’ve always been a fan of creamy pasta, so this is a natural choice for me. The presentation is elegant, the white of the plate contrasting well with the yellow in the pasta, speckled with pink and green.

However, the pasta turns out to be a little starchy and dry, as though it has been overcooked. Having had the same dish on a previous visit, this experience left me disappointed.

Japanese chicken curry meal-box
S$21.90++
Rating:

I like the way they make the Japanese chicken curry stand out with a pile of seaweed stacked atop the rice and the asymmetrical curry arrangement. This is the standard sweet and mildly spicy Japanese curry, although its pairing with the clearly western mashed potato seems mismatched.

Barramundi fish meal-box
S$26.90++
Rating:

The Barramundi fish meal-box is the one that captures our attention. The cooking is well executed, the fish perfectly paired with a savoury sauce. The salmon salad on the side is refreshing, while the mashed potato on which the fish sits is far more flavourful than the side dishes in the other two meal-boxes. This is one item that Bakerzin should definitely retain on their next menu update. (Editor: While we’re at it, please bring back the assam (tamarind) prawn linguini and the old seafood pasta, too!)

Soup of the day is the Spicy Bloody Mary soup, which is spicy and tomato-based. One minor gripe we have is that the angular shape of the deep soup bowls makes scooping difficult.

For the cake option, you have a choice between mango and tiramisu. The latter has just the right mix of cream, sponge and cocoa powder, with a soft texture that allows the fork to slide through easily. It suffices to say that the tiramisu does not disappoint.

While we’re on the subject of the new Bakerzin menu, I have always been impressed with the menu design and layout. The previous design had a style like a glossy magazine with oh-so drool-worthy pictures. The new menu sports a simpler old-school feel with the design and paper texture, while retaining the same gorgeous studio-quality images.

Peach Italian soda
Rating:

On the whole, the new meal-box concept serves as a more affordable option for enjoying a multi-course meal. That being said, it has its drawbacks. The small plates set on a tray reminds one of airline food. For that same reason I can’t help but eye my carbonara suspiciously, wondering if it was indeed prepared way beforehand and heated up on order. The next time I visit Bakerzin, I’d stick to the ala carte orders, thank you very much!

What are your thoughts on Bakerzin’s new meal-box concept? Tell us in the comments!

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On first impression, the prices appear to be rather steep given that the dining experience here is really similar to that at a food court. From the menu you pick a topping — plain, or with pork, chicken, sausage or shrimp — and the portion, in order of smallest to largest — Healthy, Economy, Business or First Class.

The dish is served in a boat-shaped bowl and brought over on a small wooden tray.

Chicken Katsu curry (“Healthy” class)
S$11.50
Rating:

The uninspired plating reaffirms my initial impression. The curry is ladled over the steamed rice, with sliced chicken cutlet on top and a mound of cabbage shreds on the side. Noticeably absent are the sweet red pickles that would have added a nice dash of red to the otherwise plain-looking dish.

While I have no complaints about the chicken slices, I have high hopes for the curry. After all, that is the namesake of the company, who is obviously confident enough to serve it alone with just rice and cabbage and price it at $9.50 – $12.50.

The curry is a dark brown colour, has a thick consistency and tastes sweetish. Japanese curries are usually mild in terms of spiciness and sure enough, there is almost no hint of spice. There is a distinct peppery flavour, but on the whole, the dish is rather forgettable. As I am eating this, one thought keeps running through my mind over and over, “Why are people raving about this ordinary curry?”

Click to enlarge

My first experience with Go! Go! Curry! is a sorely underwhelming one. For the restaurant prices they charge, the food quality and ambience are clearly of food court standards. As a friend hilariously pointed out, when you dine at ION Orchard you are paying for your seat at the same time! Despite all the hype surrounding Go! Go! Curry!, the curry isn’t so hot after all.

What is your experience with Go! Go! Curry!? Do you agree with my verdict? Share with us in the comments!

ION Orchard outlet

313@Somerset outlet

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On the day when I had planned to head down to Porn’s for dinner, I phoned in several times to reserve a table but no one answered. That very evening I headed down to try my luck anyway. They had just opened for dinner at 6pm, and was already full house! The waitresses apologised for not answering the phone all afternoon because reservations were already full. They penned down my name and promised to call us once a table freed up. Thankfully, it was only a half-hour wait, during which we enjoyed a nice Vietnamese drip coffee next door.

The premises are narrow, with tables spilling out into the corridor along the road. At the indoor seating area, white walls and a glass ceiling lend a clean and airy feel.

Even with a large crowd, all our orders arrive within 20 minutes.

Thai roselle & lime (Nam Ga Jeab)
S$3.90+
Rating:

The roselle & lime is a recommended item on the drinks menu. Served in a tall glass, the sweet and refreshing beverage is a nice reprieve from the succession of spicy dishes we are about to partake. Interestingly, it tastes like Ribena!

The iced water comes in glasses with two round depressions on the sides so that you can have a firm grip without the sweating glass slipping through your fingers.

Thai green curry (Gang Keaw Wan)
S$10.90+
Rating:

The green curry chicken is a staple at any Thai restaurant worth its salt. For someone who’s a huge fan of this ubiquitous Thai dish, it certainly does not disappoint. It boasts a thick curry gravy that is a perfect balance of sweet and salty, and an ample portion of chicken slices. My only gripe is that the curry is almost not spicy at all, but it is flavoursome enough for one to lap it all up. You never waste a good curry.

Thai lemongrass chicken (Gai Takai)
S$7+ for 3 pieces
Rating:

The dish that packs less of a punch is the Thai lemongrass chicken. This comprises of three chicken balls skewered and placed on a bed of lettuce. From the picture above, can you tell what’s so interesting about these?

The skewers aren’t the usual satay sticks, but the fibrous stems of lemongrass! That’s quite creative, don’t you think?

The minced chicken is very mildly flavoured with lemongrass and spices. To make up for the lack in taste, a Thai sweet chilli dip is provided on the side. Overall, this dish is rather forgettable as it lacks the sensory characteristics that make Thai cuisine enjoyable.

Stir-fried minced chicken with basil leaves (Kapow Gai)
S$8.50+
Rating:

The minced chicken with basil leaves provides mouthful after mouthful of intense flavour. While the presentation clearly needs work and the meat is a little over-fried, I like that it retains the explosive quality of this popular Thai dish. Lerk Thai does a wonderful version of this dish, too.

Now, if you have come to Porn’s with the hopes of sighting Pornsak himself, you may be pleased to know that he does pop by. In fact, we spotted him behind the cash register and thanking customers!

Porn’s may be drawing in the crowd with its seductive name and star power, but it has proven that it is more than that. For a newcomer, the cooking is commendable. I will plan another visit when the furor dies down. From the looks of the crowd, that won’t be anytime soon.

Note: The 7% GST is absorbed in the food prices.

Would you pay a visit to Porn’s? What are your favourite places for Thai food? Share with us in the comments!

Porn’s
28 Liang Seah Street
Singapore 189049
Tel: +65 6337 5535 | Menu pages 1 2 3 4
Service:

Opening hours:
Mon-Sat: 12-3pm, 6-10pm
Sun: 6-10pm

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]]> 30 http://sparklette.net/food/miao-yi-vegetarian-restaurant/ http://sparklette.net/food/miao-yi-vegetarian-restaurant/#comments Mon, 16 Aug 2010 12:21:43 +0000 Veron Ang http://sparklette.net/?p=997 If you aren’t vegetarian, you may balk at the idea of visiting a vegetarian restaurant. Why have mock meat when you can have the real thing, right? And that’s exactly what a group of us did — all ten of us non-vegetarians — after hearing rave reviews about the great-tasting food at Miao Yi Vegetarian Restaurant.

Tucked in the quiet Coronation Plaza along Bukit Timah Road, Miao Yi is one hidden gem. For those in the know, this restaurant has been around for more than two decades.

I gotta admit. If it wasn’t for those word-of-mouth recommendations, I would not be caught dead walking into a vegetarian eatery. Like most people, I need some meat in my diet. But by the end of the meal, I was so thoroughly impressed that I would never look at vegetarian cuisine the same way again!

Cold platter
Rating:

We start with the cold platter, an assortment of goodies comprising (clockwise from top right) deep fried prawn balls, minced meat, prawns, duck, tofu sticks with white cabbage, and sweet and sour diced chicken. These delicious items would easily put other restaurants serving real meats and prawns to shame. My favourite is the prawn balls, which amazingly have bits of red “prawn” on the inside.

Suckling pig
Rating:

The suckling pig is a must try. It comes with sticks of cucumber, lettuce and a sweet bean sauce. If you have ever tried Peking duck, this is eaten the same way.

Not only does this taste great, it is fun to eat, too! You would wrap each piece of meat in the lettuce, along with the cucumber and dipped in sauce if you prefer. The mock meat is a tad oily, but the thin, crispy skin is such a joy to savour!

Fried noodles
Rating:

For something a little more filling, we go for the fried noodles. This tastes pretty ordinary, and on hindsight isn’t really necessary given the many dishes we have ordered!

Curry mutton
Rating:

The curry mutton deserves applause for its flavoursome gravy. Every spoonful is a burst of flavour, with just enough spice to give it a little kick without bringing tears to one’s eyes.

Boiled dumplings
Rating:

The boiled dumplings, too, make the grade, with the thin translucent skin encasing a well-seasoned filling.

Mock meat
Rating:

Is it a bird? An animal? No, it’s mock meat! The name of this dish escapes me, but it is sweet and sour.

Sambal sweet potato leaves
Rating:

After a succession of wonderful dishes, the stir-fried sweet potato leaves is a letdown. Even with the sambal, the dish is a little lackluster. Give me Kang Kong Belachan over this any day!

Yam ring
Rating:

The ever-popular yam ring has a crispy skin and a powdery centre, enveloping a stir fried concoction of mushrooms and assorted vegetables.

Shark’s fin soup
Rating:

There is even a shark’s fin soup on the menu! Made using shredded bean curd skin, this shark-friendly rendition would do PETA members proud. The texture and flavour is just like the real thing!

Now, whoever said vegetarian cuisine is bland and boring!

Non-vegetarians: Would you eat at a vegetarian restaurant? Vegetarians: What other restaurants would you recommend? Share with us in the comments!

Miao Yi Vegetarian Restaurant
Coronation Shopping Plaza
587 Bukit Timah Road #03-01/02
Singapore 269707
Tel: +65 6467 1331
Service:

Bus services: 66, 67, 74, 151, 154, 156, 157, 170, 171, 174, 852, 961, 961C

Opening hours: 11am – 3pm, 6pm – 10pm daily

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Many of the larger restaurants such as Muthu’s Curry and Mustard can be found on Race Course Road. But do you know that directly adjacent to it is Chander Road which has the hidden gems? One such place is Gurkha Palace Restaurant, a Nepalese and Indian restaurant that is run by a Nepalese lady!

(We haven’t actually planned to have a meal then. But the lure of authentic Nepalese cuisine certainly piques our curiosity enough that we go in for a quick bite!)

Kukhura Makhani (butter chicken)
S$8++
Rating:

When we ask for recommendations, the waiter immediately points out that the Kukhura Makhani (butter chicken) is a must-try. This is chicken cooked with tomatoes, cream sauce and mild spice.

The dish arrives in a spectacular riot of colours, with many chunks of boneless tandoori chicken bobbing in the thick gravy. The gravy is quite salty and rich, infused with Nepalese herbs and spices. It’s pretty good, although it can get quite heavy after a while.

Cheese naan
S$3.50++
Rating:

What better way to mop up the gravy than with hot, fresh naan? We go for the oven-roasted cheese-stuffed naan which, rather peculiarly, tastes no different from the plain naan!

As usual, tearing apart the naan with our forks and spoons prove a challenge as we aren’t accustomed to eating with our hands… yet. Speaking of which, how do you eat your Indian food?

Nepalese special tea
S$2++ / 5++ (cup / pot)
Rating:

To wash everything down, we go for a pot of the Nepalese special tea with fresh milk. It tastes great!

At the end of the meal, you can pick from a selection of mouth fresheners at the counter. They include saunf (fennel seed) and some other unidentified seed/object.

Photo by Steel Wool

It looks like Nepalese food is very much similar to North Indian cuisine! If you need help remembering the name of this street, just think of Chandler from Friends!

A little birdie also told us that there is a little outdoor cinema along this street. Has any of you seen it?

Are you a fan of Indian/Nepalese cuisine? Where else have you tried Nepalese food? Let us know in the comments!

Gurkha Palace Restaurant
Little India
51 Chander Road
Singapore 219548
Tel: +65 6292 4316
Service:

Bus services: 23, 64, 65, 66, 67, 131, 139, 147, 857, NR6
Nearest MRT: Little India

Opening hours: 11am – 3pm, 6 – 11pm

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One of my favourites is Indonesian cuisine with its many savoury flavours and spices. A chance visit to the humble Bumbu Desa Javanese restaurant at Novena Square 2 left me longing for more!

Bumbu Desa translates to “Spice Village” in English. Sure enough, the menu is filled with a galore of spicy dishes. That totally suits my liking!

Ayam Panggang Bumbu Desa
S$8+ (80 cents more for steamed rice)
Rating:

The Ayam Panggang Bumbu Desa may resemble your regular chicken curry, but the taste is totally different. On first whiff I swear I smell Tom Yum, which is odd, this being an Indonesian restaurant! The soup is in fact mostly sweet and spicy, and hardly sour at all! I like it so much I lap up all of it. Slurp!

Stewed in the spices are four sizable pieces of chicken including a drumstick. It would have been nice if the chicken was more tender.

Nasi Rames
S$10.90+
Rating:

The Nasi Rames comes with chicken, beef and fried noodle. (They ran out of fried noodle and hence substituted it with Gado-gado, which is really just keropok!)

The best part of this mixed combination is the beef that is covered in peanut gravy, similar to satay sauce.

Both dishes come with an extra spicy chilli dip that would satisfy spice lovers!

Dining at Bumbu Desa is fuss-free. A nice perk is that there isn’t an additional 7% tax added to the bill, just service charges. UOB card holders enjoy a 10% discount (not applicable for set meals though).

Do you like Indonesian cuisine? What is your favourite Indonesian food? Share with us in the comments!

Bumbu Resa ( Halal certified)
Square 2
10 Sinaran Drive #B1-01
Singapore 307506
Tel: +65 6397 2783
Service:

Bus services: 21, 56, 57, 131, 166, 851, 980
Nearest MRT: Novena

Opening hours: 11am – 9:30pm daily

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For the latter, you dine barefoot at a double-story gallery building and make yourself comfortable with the triangle pillows. (I learned how to use those pillows at Jim Thompson House.) If you prefer to keep your shoes on, there is also a little wooden house further down that provides a homely ambience.

The decor is done in generic Thai style. Simple wooden furniture, antiquities, and sensual lighting all around, perfect for an intimate dining experience with loved ones.

We quickly order some wine, curries and spicy dishes. 20 minutes later, our food arrives in a pinto, the traditional tiffin container that stacks dishes in separate tiers. The accompanying rice is served in banana leaves topped with a purple orchid.

Green curry chicken
120baht
Rating:

The spicy green curry is simmered in coconut milk with pea eggplant and sweet basil leaves. With the first taste of it, it feels as though time has stood still, and that phrase takes on a whole new meaning at a place like this.

Red curry chicken
130baht
Rating:

I would also recommend the red curry, which may not be as delicious as its green counterpart, is still extremely gratifying to a curry-craving soul. The servings here are smallish, and I find myself slurping up every last bit of both curries in delight.

Shrimp with chilli and basil
145baht
Rating:

Our seafood item for the night is stir-fried shrimp with chilli and basil leaves. The dish comprises a few juicy, fresh prawns in a soy-based sauce. It is not terrific and I have tasted better.

Halfway through the meal, the power goes out, and restores itself some moments later. But during the blackout, the staff calmly lights up some candles and we have ourselves a candlelit dinner! This is truly a meal from the past.

The restaurant oozes the mystical charm of an old world Thailand. Finding the place gets a little tricky though. It is situated on a sidelane that runs parallel to Sukhumvit Soi 11. Just look for Ambassador Hotel; the restaurant is directly opposite its main entrance.

11 Gallery
1/34 Sukhumvit Soi 11
Bangkok, Thailand
Nearest BTS/MRT: BTS Nana
Tel: +66 02 651 2672 | Website
Service:

10am-1am daily

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Sweet curry pork
95baht
Rating:

Many Thai restaurants offer you a choice of meat for the curries. Over here, however, it seems that only pork curry is available on the limited English menu. But that alone is enough to curb the curry craving. It goes wonderfully with steamed white rice (15baht).

The bowl of piping hot flavourful curry arrives with chunky pieces of tender pork flesh. Rather than being chilli hot, Thai curries are more about a harmonious blending of sweet and slightly sour flavours, tamed with coconut milk and sugar. The whole dish is sinfully satisfying, even if not very good for the heart.

Deep fried fish with sweet and sour sauce
170baht
Rating:

Another Thai delight is any deep-fried item with “sweet and sour sauce”. This, in the local context, simply refers to the famous Thai sweet chilli sauce.

The fish, in this case, is totally bland. I mean lacking in any flavour, the kind that my Mom has promised to cook for our kitten Snowy many times. They must be very confident about their sauce, I thought.

And well, the sauce does help a lot. What was originally flavourless turns out to be palatable after all.

Chili fried shrimp
190baht
Rating:

The fried shrimp with chilli certainly offers more of a kick. The crunchy pieces of shrimp with the combination of sweet, spicy and garlicky flavours make for a wonderful sensation on the palate.

The prices here are steeper than that of most other Thai restaurants. Take for example the fish and shrimp. Similar dishes cost the same at Lerk Thai in Singapore.

Koko
262/2 Siam Square Soi 3, Rama 1 Road
Bangkok, Thailand
Nearest BTS/MRT: BTS Siam
Tel: +66 02 658 4094

11am-9pm daily

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I’ve been waiting a long while to say this: I’m finally going to Bangkok! By this time tomorrow I would be having a nice sumptuous dinner in the Land of Smiles, followed by some cheap drinks at a pub. This is a city I’m very fond of. It’s where I chose to make my first solo trip back in ’04. And now, no amount of chaos or riots would turn me off.

That’s why my last food review before the trip is reserved for Lerk Thai, my favourite Thai restaurant in Singapore. I think it’s rather fitting!

We have dinner at Lerk Thai almost every week and the few staples we would order are the fried kang kong with ever awesome belachan and the red curry chicken. But sometimes we do enjoy trying out a couple of new dishes, such as this deep fried fish.

Pla Naam Tok (deep fried fish fillet)
S$8.50++
Rating:

I like having something interesting to look at when I’m eating. So when a dish is beautifully presented or colourful, it’s already won me over. That’s why I love the colourful Mexican cuisine! It works the same way for this dish of deep fried fish fillet with Thai herbs, lime and chilli. But not only is it a kaleidoscope of colours, it’s a multitude of flavours too!

First of all, the fish is crispy on the outside, moist and tender on the inside. It does not, thankfully, reek of that awful fishy stench, probably due to the robust sour sauce it is drenched in. Spice lovers would like this one — it is very hot! A dish that is spicy and sour like this really peps one up!

Gai Phad Bai Gra Phao (fried minced chicken with basil)
S$9++
Rating:

One dish that we have tried out recently and immediately promoted its status to a must-order is the fried minced chicken with basil leaves. Again, this is a dish that really tantalises the taste buds with a nice salty and highly addictive taste. It goes extremely well with white rice. Plus, it’s VERY fragrant. We always have to fight to finish the last bits of the chicken!

Gaeng Ped Whan Gai (red curry chicken)
S$9++
Rating:

And that’s the aforementioned red curry chicken. It’s here because it’s one spectacular curry dish that deserves a mention and a photo whenever the opportunity strikes. The curry is a delightful sweet flavour and makes you wanna drink it all up. That reminds me: I must try out the curries in Thailand during this trip!

With that, I’m off on my week-long trip to Thailand. I can’t wait to embark on this adventure to the Land of Smiles (once more)!

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At the kopitiam food court in Plaza Singapura, there’s always an impossibly long queue at the famous riverside Indonesian BBQ stall. But for people that are too hungry to endure the long wait, there’s another Indonesian food stall. The name is padang corner, a rather apt one as it is a corner stall too.

You can order the food here in the form of ala carte dishes, or rice sets.

Beef Rendang
S$2.50
Rating:

The beef rendang is prepared only upon ordering. Hence you can be assured of a freshly cooked bowl! Chunks of beef are served in a simmering rendang gravy. While the tasty gravy has just the right amount of spicy condiments, it is very oily too. (lately I’ve become more health-conscious so I tend to pay attention to such things.) had it been less oily, I wouldn’t think twice about slurping it all down!

Seafood Rice Set with Prawn
S$4.80
Rating:

For rice sets, you can choose from seafood, curry chicken or beef rendang, just to name a few. Each set comes with vegetables, and either an egg or fried beancurd. We ordered a couple of the seafood sets — one with prawn, the other sotong (calamari).

One conclusion I have come to is that the lady boss must really love to cook! All her dishes are cooked in different gravies. Even for the chilli gravy, she would have variations. For example, the prawns and the sotong are cooked in two very different chilli sauces. The prawn gravy is a bright chilli red colour with a sourish tinge. The sotong gravy is a deeper red, with a sweeter taste that is similar to sambal chilli.

And both of them taste good!

Seafood Rice Set with Sotong
S$4.80
Rating:

I do have a few major gripes though. The portions for the prawns and the sotong are rather skimpy for a $4.80 set meal. Also, the stall has yet to invest in a proper heater. So most of the food get cold if you go there in the evening. If you want non-soggy food with hot gravy, it’s a better idea to go there in the afternoon when all the food are freshly cooked.

Curry Chicken
S$4
Rating:

After discovering my most favourite curry chicken at Xin Wang, nothing else seems to compare. The one here is nothing to shout about, with a curry that’s watered down, non-spicy and bland. At the end of the day, it really is the curry that makes or breaks a dish like this.

In any case, an additional alternative for Indonesian food is always welcome. (it’s halal too!) the flavours at padang corner are tasty alright, without you having to wait long to be served your food. Just be sure to go there earlier in the day before the food turns cold.

Padang Corner (Stall 3) ( Halal certified)
Kopitiam, Plaza Singapura
68 Orchard Road
#06-15/20 Singapore 238839

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My dinner partner and I were on our way to the Lerk Thai restaurant just a few doors down when we passed by inle Myanmar. We were immediately drawn by the summery shades of cheery orange that dominate its walls. Being new to Burmese food, we were definitely game to give it a try!

The chefs and waitstaff here are Burmese, assuring diners of an authentic taste of Myanmar. In my mind, I thought Myanmar cuisine would be rather similar to Thai food or even Indonesian food. In actual fact, it is more Chinese than anything else (to me anyway).

Prawn with Chili Gravy
S$11+
Rating:

The prawn with chilli gravy, for instance, has a very familiar home-cooked taste. It reminds me of the chilli prawn dish that my Mom used to cook. (I liked it so much and so often that Mom had to stop cooking it due to its high cholesterol level.)

Anyway, this is one of the many chef’s recommendations on the menu. You get a handful of fresh, succulent prawns immersed in a robust chilli gravy with onion. Each prawn is plump and juicy. In fact, there are hardly enough prawns!

Chicken Curry
S$9.50+
Rating:

Another chef’s recommendation is the chicken curry. Despite being hyped as a must-try Burmese dish, it turned out pedestrian. The chicken is smothered in a thick curry paste with a taste similar to rendang dishes. Normally I would love it. But in this case it was overly salty, to the extent that I couldn’t really taste anything else.

Plus, the portion was a very skimpy one for the price. We got more potato and bone than anything else, really.

Those of you that need more fire in your meal can ask for the restaurant’s kang kong (water spinach) with shrimp paste. Besides shrimp paste, you can opt for soya bean or garlic in your vegetable.

We were each served a little dish of shrimp paste on the side, in addition to the one in the kang kong. A word of caution: the shrimp paste is HOT! Do not underestimate its innocent shade of pinkish brown. I’m not sure if we’re supposed to eat it with our rice, but it doesn’t matter anyway because it’s so fiery hot we had to do without it.

Fried Spring Rolls
S$5+
Rating:

The restaurant offers spring rolls in both the fresh version (like Vietnamese spring rolls) and deep-fried version. Spring rolls that aren’t deep-fried just seem… Wrong. So we went for the more sinful version.

The spring rolls are stuffed with chopped onion and other vegetables that give it a nice crunch. They go very well with the flavourful dip that’s both sour and spicy. (burmese sure love having spice in their food!)

At this point if you’re wondering how the restaurant got its name, inle is actually a fishing village-turned-resort in Myanmar. This explains why you would find black and white pictures of fishing scenes adorning the orange walls of the restaurant.

What caught my attention most were the unique lanterns dangling from the ceiling. They look like they would fit right in a fishing village!

Do you know of any other Burmese restaurant in Singapore? Drop us a note in the comments!

Peninsula Plaza outlet

Marina Square outlet

Marina Square
6 Raffles Boulevard #02-201
Singapore 039594
Tel: +65 6338 8772
Service:

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More recently, I fell in love with the curry chicken at Xin Wang Hong Kong café. With an extensive menu offering various dishes at affordable prices, Xin Wang is one of the most popular chains of Hong Kong cafés that have sprung up in Singapore in recent years.

For the curry chicken, a crowd favourite, you can choose to have it either with rice, noodle or bread. While initially, I would go for rice, I soon learned that bread is a much better complement. It is the softest bread in the world with a lovely tinge of sweetness!

Curry Chicken with Bread
S$6.80/7.90++
Rating:

The curry is extremely rich and wonderfully fragrant, and not too salty at the same time. With a spiciness that is just about right, this dish is comfortable for most people. I find that the curry gravy is also thicker than most home-cooked curry, but doesn’t leave you feeling sick even after slurping down a whole bowl of it.

Then, it also comes with generous chunks of chicken with very tender meat that just taste oh-so-good. And let’s not forget the soft bread. The sweetness provides a great contrast to the curry.

At a recent visit to white sands pasir ris, I noticed that the outlet here sells the curry chicken two dollars cheaper than other outlets. Of course, the lower price means you get less of the curry goodness. The simmering curry is served in a white oval-shaped bowl here as opposed to a much larger black bowl elsewhere. I myself prefer the smaller portion, which is much more manageable.

You have to try it for yourself! Curry chicken + bread = :)

Luncheon Meat & Egg Ramen
S$7.90++
Rating:

In Hong Kong, noodles served with luncheon meat (spam), vegetable and a sunny-side up egg is a popular dish. Personally, this wouldn’t appeal to me. Xin wang also offers this, albeit at a rather costly price-tag, considering the simple ingredients used.

Here’s something interesting though. The restaurant actually makes its own luncheon meat from scratch after the ban of two major luncheon meat suppliers from China last August. Some customers say that it is almost similar to the original, with a firmer texture and more natural taste.

Fried Wanton
Complimentary with 2 main courses
Rating:

With the two main courses ordered above, our waitress sprang a little surprise by serving a complimentary plate of fried wanton with delicious mayonnaise. I think this freebie is available only at the white sands outlet; I haven’t encountered it anywhere else.

Sticky Rice in Lotus Leaf
S$3.90++
Rating:

As if there aren’t enough goodies already, we also ordered some sticky glutinous rice for good measure. It’s wrapped in lotus leaf and served in a bamboo steamer. This one would fill you up in no time so I would discourage getting it if you are already having many other dishes.

Photo by Food Trails

Yin Yeung
S$2.90++
Rating:

A trip to any Hong Kong café simply wouldn’t be complete without a cup of yuan yang or yin yeung (in Cantonese). It’s a delightful mixture of tea and coffee, and you can choose to have it served hot or cold. I always prefer it hot.

If you have yet to check out Xin Wang, I can assure you you would definitely find something you like. After all, there are more than 200 food items to choose from!

One thing that always impresses me is the huge variety. Besides the conventional toast, noodle and rice dishes, there are also stuff that you wouldn’t expect to find in a Hong Kong café. In the mood for pasta? Sure! How about roti prata? No problem! (though I doubt they have Indian cooks to whip that up.)

Photo by Beezy

So tell me, do you have a favourite restaurant with a dish that just keeps you going back for more? I wanna hear all about it!

(Note: All photos in this post had been captured using my LG Viewty.)

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Have you ever had prawns served in a coconut before?

Chingri Maacher Malai Curry (Prawns in Green Curry)
S$18.90+
Rating:

Seafood figures prominently in bengali fares. The signature dish of the restaurant is chingri maacher malai, a bengali specialty of prawns simmered in curry with coconut milk. The curry is an unusual shade of light green, spiked with cinnamon, cloves and cardamom.

There are mildly spicy and sweet undertones in the milky gravy. If you are familiar with the Thai sweet green curry, this is like a less spicy version. What’s unique about this is that you can enjoy the curry with a scoop of malai (coconut flesh) scraped from the insides of the shell. Yum!

Maacher Paturi (Mustard Fish in Banana Leaf)
S$15.90+
Rating:

Another bengali dish recommended by the restaurant is the maacher paturi, consisting of snapper fish wrapped in banana leaf. I was surprised by the generous serving of the fish: a large and thick slab of boneless fish marinated with mustard paste, mustard oil and various spices.

Despite the deep shade of yellow, the mustard taste is rather mild, with a slight tinge of bitterness. I don’t particularly like this one, although it’s one of the restaurant’s few signature dishes.

Punjabi Chicken Curry
S$13.90+
Rating:

For something from the state of punjab, there’s the chicken curry. In stark contrast to the fish, the portion given was extremely stingy with just four small chunks of chicken (and bone). I also found the curry masala gravy to be more salty than anything else.

When the waiter came over to ask us about the food, I commented about the taste of the chicken gravy. On hearing this, he immediately brought it back to the kitchen and had it recooked. When he returned, the dish redeemed itself. The thick gravy was nicely spiced in a way that was delicious but not overpowering.

Masala Chai (Spiced Tea)
S$2.90+
Rating:

Of course, every trip to an Indian eatery should end with a cup of masala chai (spiced tea). It is served unsweetened, which makes me wonder how people can drink it just like that. Sugar in masala chai is a must for me. It makes the drink drinkable and at the same time, brings out the rich flavour of the spices.

At the end of the meal, we were given saunf (fennel seed) to chew as a mouth freshener. Having had the unpleasant experience of accidentally chewing on whole spice seeds in Indian gravy, I declined politely. I prefer spice to be all ground up as part of my food rather than a standalone. The box that it came in was very beautiful though, with ornate designs stamped on the metal body.

One thing that I must highlight is that the restaurant is an unexpectedly perfect place for an intimate dinner date! The place is small and cosy, with candlelights on the tables and dim lighting from oil lamps hanging overhead. Nice, soothing music plays in the background, creating a calm and homely ambience.

You know how bad service can really spoil the entire dining experience? At mustard, the waiters are always attentive, though never intrusive, rendering dedicated service to the diners. Great service is something I always appreciate.

Housed in a row of shophouses along race course road with numerous other Indian restaurants, mustard faces stiff competition from bigwigs like muthu’s curry and other smaller players like itself. (Aside: did you know that race course road was named after Singapore’s first racecourse in 1842?)

But if I were you, I would really give it a go :)

Mustard
Little India
32 Race Course Road
Singapore 218552
Tel: +65 6297 8422
Service:

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