some quick but convoluted words about singapura.

singapura interior

i love malaysian food, so i was excited that singapura, a restaurant that features the food of singapore, had opened. singaporean cuisine embraces the ethnic diversity of the country; the food is influenced by the native malay, chinese, indian, indonesian and even western traditions.

singapura is in the royal orchid hotel, in a space that used to hold tony roma's; some white paint, banquettes recovered in red vinyl, and a few well chosen accessories have brightened the room considerably, and created a welcoming atmosphere. it certainly doesn't look like a rib joint anymore.

singapura fried shrimp

now here is the explanation for the title of this post: the flavours on the menu were described to me by one of the managers as singaporean recipes as realized by a japanese chef, taught to a filipino (?) chef, and tweaked for local tastes. SO. um. yeah. YMMV when it comes to what you consider authentic. certainly there's a lot of fusion going on, with a mango fried chicken salad and five-spice fried shrimp appetizer, but there are traditional dishes as hainanese chicken, laksa and beef rendang.

singapura bak kut teh

my favourite of the traditional is bat kut teh, which translates to "meat bone tea". a typical version has pork ribs simmered in a broth of various herbs and spices including garlic, cinnamon, clove and star anise; singapura's version is subtle compared to some versions i've tried, but the spices are evident in the soup, and there is an ample amount of tender ribs and fat mushroom in a portion.

singapura crab bee hoon

i haven't tried much on the menu, which is considerable--there are several curries, a few vegetable and grilled items and variety of seafood dishes presented as mix-and-match options: choose from crab, crab claws, prawns, scallops or lobster, and pair it with a chili sauce, or black pepper sauce, garlic butter, or coconut curry. all of them sound enticing. i quite like the crab beehon: rice noodles in an unctious sauce with a crab broth base, wok-fried with crab claws, sweet peppers, bean sprouts, and topped with fried onions. i am not a fan of beehon noodles, nor cooked peppers and bean sprouts, but i sort of love this--it's slightly sweet, savoury, slippery and slightly crunchy, and rich with the flavour of crab.

singapura coffee glazed ribs

another current fave is the coffee-glazed ribs: braised pork ribs glazed in a mixture of oyster sauce, chinese rice wine, sweet soy sauce, and coffee, then dusted with a bit of cinnamon. the flavour is deep, slightly bitter, and only a little bit sweet, so it's not like drinking pork-flavoured starbucks. well. maybe unsweetened pork-flavoured starbucks. you can watch chef walter cook them here.

singapura roti dessert

okay, this is probably the least "authentic" dish, but ooh, it's a good one: warm roti prata topped with two scoops of vanilla ice cream, warm coffee glaze and cinnamon. warm, cool, chewy, creamy, coffeeee-ey, and oh-so-tasty. simple and diiiivine.

you should check out their facebook page, because there are all sorts of discounts and coupons littering the wall. if you "Like" them right now, there is a coupon for $10 off a $30 bill, which is a GREAT bargain. go. get it, use it. you have a few days (until the end of august).

another bargain available is on wednesday nights, something called "tour of singapura" and seems to be an all-you-can-eat for $25 option. i haven't been, i can't quite figure it out, but i think the kitchen brings out a bunch of little dishes, and eat as many of them as you want, then hopefully stop. you can always come back.

royal orchid hotel
626 pale san vitores, across from PIC, up against the cliff,



sounds interesting, that roti dessert looks like something I'd like to dive into!

hi foodhoe! i was just looking at your beautiful bo ssäm...zomg, i might have to make that soon. the roti dessert is very good--a nice combination of chewy, tender, warm and cold all in one.


The interpretations of the dishes seem interesting; perhaps it is an attempt to transform the dishes from what they really are which is street food.

In Singapore, crab bee hoon is messy, but so delicious. Did you get any sides with the bak kut teh?

oh yeah, totally trying to gussy up street food. which, as you know, can totally get lost in translation, but it seems better that it becomes somewhat generically asian as opposed to americanized, you know what i mean?

the bak kut teh only came with some chili sauce, rice, and fried shallots. no tofu anything, no youtiao, no preserved pickles :(