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Download WIN A FREE the issue DINNER! here ON MAKAN

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BiTES p1

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2016 111/03/

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inside NEW EATS p2

Smoky yakitori, steak tartare, and Asian buns with a twist

HOT SEAT p3

From healthy bentos to cheesy toasts with actor Nat Ho

Destination Dining p10

A treasure trove of good eats at Kampong Glam

BUFFET BOUNTY p8

8 Peranakan/Penang buffets under $70


w e l c o m e

Where to find your B i TES ? PICK US UP! Free at over 100 venues | BITE INTO US ONLINE www.bites.com.sg | Cafes & restaurants Bonta Italian Restaurant & Bar (District 10) • Brussels Sprouts - Robertson Quay • California Pizza Kitchen Forum • Emicakes @ Kovan • EN Grill and Bar • Farisya's Kitchen • Ginkhao Restaurant • Ginza Lion Beer Hall • Joe & Dough (Kallang) • K.Kook Korean & BBQ Buffet • Milagro Spanish Restaurant • Ootoya Japanese Restaurant • Oriole Coffee + Bar • Outback Steakhouse • Oyster Bar & Grill Wharf • Pu3 Restaurant • Ramen Champion • Roti Mum • Selfish Gene Cafe • Serenity Spanish Bar & Restaurant • Spinelli (all outlets) • Starbucks (all outlets) • tc c - The Connoisseur Concerto (all boutiques) • The Marmalade Pantry ION • Yellow Submarine (Toa Payoh) • ZEN Japanese Cuisine • 31 Bar & Kitchen Cooking Schools Cookyn Inc • The Eureka Cooking Lab Country & Private Clubs British Club • China Club • Club HDB • Ee Hoe Hean Millionaire Club • Hollandse Club • Keppel Club • Laguna National Golf & Country Club • NUSS - Kent Ridge Guild House • NUSS - Bukit Timah Guild House • NUSS - Suntec City Guild House • Orchid Country Club • Raffles Marina • Seletar Country Club • Sentosa Golf Club • Serangoon Gardens Country Club • Singapore Chinese Swimming Club • Singapore Cricket Club • Singapore Island Country Club • Tanah Merah Country Club • The American Club • The Swiss Club • Tower Club

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Senior Publisher Cecilia Goh Digital Editor Natasha Venner-Pack Staff Writer Jessica Chan Editorial Intern Jolene Saw Senior Art Director Jenn Chew Designer Lim Kay Li Digital Media Designer Elliott Chan Design Intern Natasha Tan Business Manager Jack Ang Serena Bakshi Marketing Associate Shauna Mun

Publishing Admin Manager (Admin & Circulation) Siti Haneymah IT & Digital Media Director Jun Evangelista Group Publisher Ho Sum Kwong Group Managing Editor Adeline Wong is published 12 times a year by Magazines Integrated Pte Ltd. 85 Playfair Road, #04-02 Tong Yuan Building, Singapore 368000 Tel: +65 6848 6884 Fax: +65 6748 3453 Website: www.bites.com.sg Advertising enquiries: 6848 6882 bites.editorial@magsint.com bites.advertise@magsint.com bites.marketing@magsint.com

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Copyright by the Publisher. Reproduction in whole or in part without the written permission of the Publisher is strictly prohibited. Views and opinions expressed in Bitesare not neccessarily those of the Publisher and the Editors. Although every reasonable care has been taken to ensure the accuracy and objectivity of the information provided in this publication, neither the Publisher, editors and their employees and agents can be held liable for any error and omission, nor any action taken based on the views expressed or information provided within this publication. You should always seek your own professional advice. All prices are in Singapore dollars unless otherwise stated and exclude miscellaneous taxes, unless stated.

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# m a k a n o n b i t e s

Maka

on BiTES

n FOLLOW US, GUESS AND WIN!

Each month, we’ll feature a fresh makan place for you to guess what/where it is. Correct answers will be entered in a draw to win a dining experience with us! Don't forget to follow us on Instagram/Facebook!

5 READERS STAND TO WIN A DINNER FOR 2

Indulge in authentic local favourites at this buffet restaurant situated on the third floor of a hotel in the heart of Katong. Get a taste of Katong with the kitchen’s rendition of Katong Laksa, and savour Nyonya flavours in Peranakan classics like Babi Ponteh and Buah Keluak. They serve up colourful Nyonya kueh as well as an assortment of Western cakes, but diners are in for a decadent treat – the restaurant’s signature Durian Pengat. Give us your best guess of the restaurant and its address from 1 to 24 March to dine on 5 April, 7pm! For full details and to enter, visit bites.com.sg/makanonbites.

B i T E S reserves the right to publicise winners’ names and pictures. By entering the contest, you grant us a nonexclusive, royalty-free license to publish publicity photos and videos in any format without limitation. Participants to ensure they can dine on 5 April at 7pm. More at www.bites.com.sg/makanonbites.

Makan on BiTES Where: FOOD EXCHANGE AT NOVOTEL SINGAPORE ON STEVENS When: 12 FEBRUARY WHAT WE Ate: • Charcuterie and fresh cheeses • Roast Beef with Gravy • Salmon, Tuna and Squid Sushi

All smiles after an early Valentine’s Day treat for our loyal readers

A taste of the ocean – seafood on ice

Freshly cooked pasta whipped up by the chef at the live station

Chocolate fountain – so sinful, so good

• Braised Pork Cheek • Chilled Crab Legs, Mussels and Steamed Prawns • Assorted cakes and kueh • Chocolate Fountain

Our five winners and their companions were treated to an early Valentine’s Day dinner at Food Exchange, Novotel Singapore on Stevens, and left with full bellies after filling up on the international buffet spread. They enjoyed the fresh seafood selection, with juicy crab legs, sweet prawns, as well as a good variety of shellfish. There was also a colourful Indian selection as well as an ever-popular Japanese section with assorted sushi. The roast beef, carved by the chef into juicy slices, went well with an array of complementary sauces. Our guests also enjoyed the charcuterie and fresh cheeses before digging into freshly cooked pastas from the live station. A chocolate fountain alongside a sweet strawberry ice cream made for a tempting treat, but assorted cakes was the perfect way to end the night on a sweet note.

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search for tablescape

Joining the lineup of quick bites at Bugis Junction’s basement is BAOBAO. The kiosk offers six buns with Asian-inspired fillings ($3.90/ each). There is the fiery Chicken Masala, topped with salsa verde, and Pulled Pork juxtaposed with the refreshing crunch of pickled carrots and daikon, but the vegetarian option of Mushroom Tempura is a clear winner with its appetising blend of paprika and garlic aioli. For a more filling meal, go for their rice bowls ($7.90/each) topped with either the pulled pork, beef bulgogi or chicken masala. #B1-K10, Bugis Junction, 200 Victoria Street.

baobao

MACHIDA SHOTEN

Nestled in the heart of Bishan Park is ToriYard, a modern yakitori joint newly opened by actress-turned-business owner Jazreel Low. Alongside an indulgent Onsen Tamago Cocktail (with foie gras, salmon roe and sea urchin, $17), their Momo ($7) is a must-try for its mind-blowing juiciness – chicken thigh yakitori rolled in chicken skin in chef Hasegawa Isao’s signature style. Savour a smorgasbord of skewers like the tender Buta Kubi (Canadian Pork Neck, $5), and the peppery Gyu (US Angus Ribye, $8). Seafood lovers can opt for the Ebi (Tiger Prawn, $6) and the wafu- and goma-dressed Sashimi Salad ($19). The restaurant also serves a mean dessert – the Jikasei Chiffon ($14) – a fluffy matcha-red bean chiffon cake with warabi mochi and vanilla ice cream, a fitting way to end the meal. Bishan-Ang Mo Kio Park, 1380 Ang Mo Kio Avenue 1. Tel: 9296 5988 toriyard

the brightside

new openings Among Singapore’s latest dining entrants is Tablescape, a modern European establishment helmed by executive chef Robert Chan (previously from The Carvery). The restaurant offers both tasting and a la carte menus. Go for the three- or four-course set dinners ($48/$58) as it includes a lip-smacking steak tartare topped with a crispy battered poached egg, as well as an indulgent Prosciutto Ham Wrapped Monkfish and Maine Lobster with risotto swimming in a rich Armagnac Lobster Bisque. The complimentary breads are baked to perfection and comes with a mountain of butter, giving diners another reason to return. Level 3, Grand Park City Hall, 10 Coleman Street. Tel: 6432 5618 aloha poke

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Aloha Poke opens its sixth outlet within the bustling One Shenton Way. On top of their popular selection of Mentai Salmon and Wasabi Mayo Tuna is the Chilled Cooked Seabass Poke in original sauce. The brand new topping is an alternative to the raw fish, and comes with greens, avocado, pomegranate and edamame ($11.90 to $19.90). #01-01, 1 Shenton Way. Tel: 6509 8640

With a name like The Brightside, you know you’re in for a cheery experience. At this tiny yet vibrant eatery opened by husband-wife duo, Jamie and Jasmine Gripton, Asian flavours take precedence. Tacos come filled with Tom Yum Goong Prawns or Spicy Street Chicken ($8), while bar bites include Thai Street Chicken ($7/$12) and Fishcakes ($8/$15). What’s special are the happy hour deals (4-8pm) for beers, wines and cocktails ($8-$15). Go for the cheeky Nudge Nudge, Wink Wink ($12), a tropical gin-based tipple, or their take on the iconic Singapore Sling, Sing A Ling. Best of all, there is no GST or service charge. 37 Duxton Hill. Tel: 8427 1232


H t Seat openings We go behind the scenes to find out the highlights and challenges of the latest F&B openings. By Jessica Chan

Say Chiizu is your third entry into the F&B industry. How did it all happen? The people behind Wild Market, the food hall along Beach Road where Love Bento is located, approached me. It started with Bobii Frutii, but one thing led to another and here we are – at Say Chiizu’s Café. My team and I take charge of the operations here, but we still consult Khun Jae and Khun Aor (the founders in Bangkok). What goes into making this stretchy cheese? All we can say is that the cheese blend is made from Hokkaido milk, and the recipe originated from Japan. Which is why its décor takes inspiration from cutesy Japanese mascots. In fact, we have our very own – a sunny bear. You’ll see him welcoming diners at the storefront. Why the foray into the F&B business? Easy; I am a foodie. Love Bento was born out of my need for delicious yet nutritious meals but we all have our indulgences. Both Bobii Frutii and Say Chiizu are comfort foods we crave. Also, I want to bring the fun back into an otherwise simple meal.

Who: Nat Ho, 33, local celebrity and creative director of Say Chiizu Pte Ltd What: Introducing Singapore to Thailand’s stretchy Hokkaido cheese toast at a vibrant café at Bugis+

How is it like juggling your budding F&B career with acting commitments? One word: tough. Not only is Tanglin on-going, I took over Love Bento’s operations. I think I aged 10 years (laughs). My biggest takeaway would be the

importance of having a good team. Being able to open so many stalls while running three concepts concurrently is a testament to everyone’s efforts. With three concepts and numerous stalls, what was your biggest challenge? Life often throws you a curve ball. There will always be hiccups along the way in business and on stage. Be it suppliers coming late or me falling off the stage midway into a song, I've got to tackle the issue immediately. Just as the audiences want a good show, diners want to be served a delicious meal, fast. The biggest challenge is to make sure the show goes on, no matter what. We should listen and make our customer's experience with us a better one. How do you feel about the F&B scene in Singapore today? Singaporeans are avid and fickle foodies, especially when Instagram floods us constantly with picture-perfect dishes. But the constantly changing landscape provides ample opportunities for novel concepts – I look at the glass half full. While bubble tea and cheese toasts aren’t new, the eye-catching layered drinks at Bobii Frutii and the extremely long cheese and fries are special to the Singapore market. That said, at Say Chiizu, we will be expanding the menu, perhaps adding some local flavours into the mix.

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The Spice Road

Like the explorers of old, we go on a journey throughout Asia, to discover the herbs and spices that make each country’s cuisine so distinct. From Turkey to Vietnam, Lebanon to Indonesia, we uncover their secrets. By Natasha Venner-Pack t urke y

le ban on

kunefe: A traditional turkish DESSERT

Turkey Since ancient times, as silk, porcelain, paper and jewels travelled from East to West on the Silk Road, Turkey not only traded in spices in markets like the famed Spice Bazaar, but incorporated them into its cuisine. Cumin is an essential ingredient in hummus, while cinnamon, nutmeg and clove are used in desserts such as milk pudding, and zerde, a yellow rice pudding, gets its colour from saffron. Where to eat: Alaturka Turkish & Mediterranean Restaurant Opened in 2005, Alaturka (Turkish for ‘in traditional Turkish style’) is the only restaurant on Bussorah Street that was awarded Michelin Guide’s Bib Gourmand in 2016, and we couldn't agree more. Chef Nafiz Bozkurt’s Karisik Kebab ($14), a sharing platter of charcoal-grilled lamb chops and kebabs marinated with spices sourced from his hometown of Izmir, is a favourite with the ekmek ($3), fluffy sourdough flatbread. Indulge in their sinful Kunefe ($13), a beloved Turkish dessert. The thin layers of vermicelli baked in soft cheese and fragrant syrup melts in your mouth. While it takes 15 minutes to prepare, it is well worth the wait. 15 Bussorah St. Tel: 6294 0304.

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byblos grill

Lebanon

This Levantine cuisine claims its own unique blend of spices, dubbed the Lebanese “Seven Spice Blend”. Consisting of allspice, black pepper, cinnamon, cloves, fenugreek, nutmeg and ginger, it gives dishes like pilaf, soups, and couscous that extra Middle-Eastern oomph of flavour. Herbwise, expect a lot of mint, parsley and oregano in your tabbouleh or as a garnish on your grilled and roasted meats. Where to eat: Byblos Grill Formerly from the famous seven-star Burj Al Arab Jumeirah hotel in Dubai, chef Mohamad Salim wants to show Singapore the allure of a traditional Lebanese meal. While the charcoal-grilled Lamb Chops ($29) steals the show with its tender, succulent flesh, paired expertly with a fiery harissa, his hand-rolled kibbeh, a Leventine version of croquette, is a must-have. End the meal with a glass of organic Lebanese wine from Chateau Musar ($12/glass) and a plate of Baklava ($12.90), flown in from Lebanon. Enjoy a plate of smoky Hummus ($5) on Mondays from 5-8pm, and a Chicken Kebab Wrap ($5) and a Tiger Beer ($5) on Tuesdays from 5-8pm. 14 Bussorah Street. Tel: 6296 8577.


India

You can’t talk about spice without thinking about the many flavours that tease and terrify your tongue in Indian cuisine. From the staple of garam masala that is often used as a base in curries, to cardamom in chai and curry, the various chilli peppers, Indian cuisine is a spice paradise. Where to eat: Muthu’s Curry Muthu’s Curry is pretty much an institution at this point. Started by the late Ayakkannu Muthu, it’s been around since 1969 and is patronised by locals and tourists alike. Famous for their mouthwatering Fish Head Curry ($22/$27/$32), they now have three outlets across Singapore. Grab their Assorted Naan Basket ($14) for those classic flavours - plain, garlic, kulcha and butter, and dip it into their fiery Mutton Vindaloo ($12) or the creamy Butter Chicken ($13). Muthuscurry.com

fish head curry

in dia

pho stop

Vietnam the rice table

the rice table

vietnam

in donesia

Indonesia

The world’s largest archipelago sees many different influences in its cuisine. Due to its location and natural resources, it was one of the major spots for the spice trade during the 16th century. The famed Moluccas, also known as the ‘Spice Islands’; saw nutmeg and clove being introduced to Indonesian cuisine. Indonesia’s love of sambal started during the 16th century after the Spanish brought chilli peppers from the New World (the Americas), and has since evolved into the many delicious variations we see today.

Where to eat: The Rice Table Indonesian Restaurant Go crazy with the all-you-can-eat lunch buffet ($18.95) at this Indonesian restaurant, conveniently located on Orchard Road. Enjoy 15 delectable dishes such as Daging Rendang, Tahu Telor, Sate Ayam and Kangkong Belachan. If 15 dishes aren’t enough, go for their dinner buffet ($29.55) for 20 dishes, including Sambal Udang and Ikan Goreng. Both lunch and dinner buffets include drinks and dessert, with the choice or either durian or plain chendol to cool down your tongue. Warning: food coma. 360 Orchard Rd , #02-09/10, International Building. Tel: 6835 3782.

What is life without a comforting bowl of beef pho or a filling banh mi stuffed with coriander and green onions? Other fresh herbs like lemongrass, Vietnamese mint, bird’s eye chilli and basil are also staples in this Southeast Asian cuisine. Ginger, garlic and star anise are also crucial ingredients, featuring in everything from their tangy fish sauce to grilled meats. Where to eat: Pho Stop Enjoy Vietnamese street food in the comfort of an air-conditioned setting at Pho Stop’s location in Downtown Gallery, near Tanjong Pagar MRT. Slurp up the Pho Dac Biet ($13.90), a hearty soup filled with rib-eye slices, meatballs, herbs and rice noodles for that classic beef pho. Squeeze some fresh lime for a sour edge, to add some zing to the soup. Get your veggie fix with their Vegetarian Spring Rolls with Dry Noodles ($10.90), that are packed with lettuce, bean sprouts, cucumber, pickled radish and cabbage, fried shallots, roasted nuts and Thai basil. Wash it down with the refreshing Vietnamese Black Coffee ($4.50) or the Homemade Lemongrass ($3). 6A Shenton Way #02-28, Downtown Gallery. Tel: 9645 9851.

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Kampong Glam

jamal kazura aromatics

Just minutes away from Bugis MRT is the historic stretch of Bussorah and Baghdad street. Often overlooked for the trendier Haji Lane, the ethnic enclave leading up to the iconic Masjid Sultan is a treasure trove of Middle Eastern delicacies, independent boutiques and heritage stores. By Jessica Chan, Photography by Jessica Chan

bussorah Street

Formerly known as Kampong Kaji (pilgrim village), many Southeast Asian pilgrims, particularly from Java, would park themselves here while waiting for the kapal haj (pilgrim ship) to Jeddah. Most notable were the prayers and elaborate send-offs at the nearby Masjid Sultan. Today, the street has transformed into a melting pot of Singapore’s various cultures, from Peranakan to Middle Eastern. beirut grill Little Shophouse What started out as a hobby became Robert Sng’s lifelong passion to share Peranakan culture. He can be found within the quaint shophouse sewing elaborate designs inspired by wall tiles or kam cheng (Nyonya antiques) onto a traditional frame. Many come here for the handmade bracelets and knick-knacks but are often enamoured by the vibrant kasut manek (beaded slippers) sewn by Sng. They start at a whopping $1,200, but Sng also offers one-onone beading workshops ($370/seven hours, inclusive of materials). 43 Bussorah Street. Tel: 6295 2328

Jamal Kazura Aromatics Like Aladdin stepping into the Cave of Wonders, you’ll be entranced by the library of scents, essential oils and colourful stained glass bottles at Jamal Kazura Aromatics. This family-run business dates back to 1933 and is a popular fixture along Bussorah Street. 10 minutes or so is all you need to create your very own scent. Store it in one of the many beautiful glasswares sourced from U.A.E., Turkey and Czech Republic, as a unique gift idea. 21 Bussorah Street. Tel: 6293 2350

little shophouse

Beirut Grill From the people who brought you Aryaa Kitchen comes Beirut Grill. Located at the quieter end of the street, it is our pick for a cosy Lebanese meal with friends. Perfect for sharing are the Beirut Mezze Platter ($22), which comes with a mouthwatering selection of their best dips and appetisers, as well as the Mixed Grilled Meat Platter ($36). The latter includes a flavourful lamb chop in a bright, red marinade that will have even the pickiest of diners scraping the meat off the bone. 72 Bussorah Street. Tel: 6341 7728

Ratianah

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The Vogue Atelier Channel your inner starlet with the glamorous ensembles at The Vogue Atelier. This independent label is popular among locals for their modern take on Indian fashion, including everything from lace lenghas to glittery crop tops. Don’t forget to complete your look with their many embellished necklaces, bangles and clutches. 38 Bussorah Street. Tel: 6398 0943

Ratianah A treasure trove for fashionistas. Bold, vibrant prints are fashioned into kebayas or eye-catching maxi skirts or peplum tops at Ratianah. The shop also boasts an array of statement costume jewellery to accompany the seemingly endless outfits. Keep an eye on their Facebook for the latest collection. 23 Bussorah Street. Tel: 6392 0323 Flying Monkey Rather than a classic negroni, this drinking hole offers cocktails with an Indian twist. The Goa Mamma Lassi ($18) combines vodka and rum with a creamy blend of tropical fruits and yoghurt for an invigorating after-work tipple, while the Yo Yo Mani ($18) is a rum-based cocktail with fivespice Kerala rice syrup. 67 Bussorah Street. Tel: 6291 0695 Café Bollywood Catch up on the latest Bollywood news and films over at Café Bollywood. A big screen within the premise screens Bollywood movies, from action and rom-coms to horror. There is also a wide selection of magazines on the films to browse through while Hindi music plays in the background. 67a Bussorah Street. Tel: 9482 6916


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Baghdad Street

Like the nearby streets, its name reflects the influence of early Arab migrants who lived there. The colourful shophouses are now home to small, local business or hole-in-the-wall eateries.

istanblue mezze & grill house julie bakes

Julie Bakes Love your old-school kuehs and desserts? Julie Bakes offers classic cakes inspired by Bandung and Chendol as well as local fruits like cempedak. While the soft coconut cream and pandan sponge of the Ondeh Ondeh is a crowd favourite, we can’t get enough of the less common Badak Berendam ($8). It comes with a pot of coconut cream to drizzle over, adding a soft tropical flavour to the rich gula Melaka filling. 14 Baghdad Street. Tel: 9647 9027

Istanblue Mezze & Grill House Boasting a traditional Turkish wood charcoal oven, the restaurant serves some of the best kebabs and koftas in the vicinity. Grab a plate of Bulgur Pilaf ($2.50) or homemade Balloon Bread ($3.50) to go with the Patlican Kebab ($20) of chopped eggplants with chargrilled lamb. Those looking for a quick bite will enjoy the Spinach Pide ($15.50), a Turkish pizza topped with a moreish combination of spinach, onions, tomatoes and cheese. 17 Baghdad Street. Tel: 6635 3482

Overrun Beat the scorching heat with Overrun’s Chendol Soft Serve ($6). A husband-and-wife duo runs the show here, serving snaking queues generous cups of soft serves, topped with gula Melaka, pandan jelly and coconut shavings. There’s also the Durian Chendol ($7) which comes with a dollop of durian pulp. Come early as the ice cream runs out fast. 18 Baghdad Street.

No Name Teh Sarabat Since 1956, this humble Teh Sarabat (milk tea) stall run by two eldery Bengali men has been pulling Ceylon tea, condensed milk and milk into a frothy cup of Teh Tarik ($1.30). There is no kitchen but an oven warms up curry puffs and packets of nasi sambal goreng. 21 Baghdad Street.

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b u f f e t

b o u n t y

Mon-Thu except PH and eve of PH Dinner: $47++ adult, $24++ child, $35 senior citizen, $32 Pioneer Generation cardholder. Fri-Sun, PH and eve of PH Dinner: $48++ adult, $24++ child, $36 senior citizen: $33 Pioneer Generation cardholder. Sat & PH High Tea: $23++ adult, $14++ child. 50% discount off adult and child prices every Wednesday Lunch and Dinner) 50 East Coast Road, Grand Mercure Singapore Roxy. Tel: 6340 5665

spice brasserie

Ellenborough Market CAFÉ Enjoy Peranakan flavours among an exciting Asian spread at Ellenborough Market Café. Fill up your crispy Kueh Pie Tee shells to the brim with shredded turnip, feast@east

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Peranakan/Penang buffets

Tantalise your taste buds with Nyonya cuisine and favourites from Malaysia’s food haven. By Jolene Saw prawn and egg, and indulge in a savoury Babi Pongteh with fermented soybean sauce. Turn up the heat with a spicy braised Ayam Buah Keluak, and a piquant Nyonya Laksa. Eat your fill of the Chap Chye and fragrant Ngoh Hiang too, but remember to save space for the all-time favourite dessert – a sinfully rich Durian Pengat. (Lunch: $52++; Dinner: $68++; High Tea: $42++). 20 Merchant Road, Swissôtel Merchant Court Singapore. Tel: 6239 1847/1848

sun’s cafe Spice Brasserie Malaccan Baba chef Jimmy Bong brings treasured family dishes to the table. Diners can look forward to an aromatic Udang Masak Lemak Nenas (pineapple prawn curry), a zesty Claypot Assam Pedas Fish Head (spicy tamarind fish head), and the classic Ayam Buah Keluak. Get a taste of Rojak Melaka and Fried Mee Siam, as well as a good old Nyonya Laksa, and Kueh Pie Tie. Cool off with a huge serving of icy Chendol, and embrace the oncoming food coma with Nyonya kueh and ice cream. (Weekday Lunch: $35++ Weekend and PH Lunch: $38++) 181 Kitchener Rd, PARKROYAL on Kitchener Road. Tel: 6428 3160

Sun’s Café Hotel Grand Pacific’s Sun’s Café is a family-friendly restaurant serving hearty Peranakan fare. Dig into a comforting bowl of Pig Stomach Soup, and choose between the popular Chicken Curry and the aromatic Nyonya Laksa Lemak. Cop multiple servings of Babi Ponteh and Sambal Prawn with Petai before rounding up your meal with some Nyonya kueh. (Mon-Fri Lunch: $38++; Sat-Sun Lunch: $40++; Mon-Thu Dinner: $45++; Fri-Sat Dinner: $47++) 01 Victoria Street, Hotel Grand Pacific. Tel: 6431 1823 Feast@East Buffet Restaurant Reminisce about the good ol' days and savour a medley of local flavours at the newly refurbished Feast@East Buffet Restaurant. Try the Laksa and Babi Buah Keluak to get your sweat on. Bring your grandparents and parents, for they’re sure to enjoy the Babi Ponteh, and a decadent house-made Durian Paste. Senior citizens and Pioneer Generation cardholders enjoy special pricing too, so this is definitely one to treat the old folks to. (Mon-Sat Lunch: $43++ adult, $22++ child, $33 senior citizen, $30 Pioneer Generation cardholder.

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Princess Terrace If you’re on a lookout for an authentic Penang hawker fest, Princess Terrace is the place to be. Their bowls of traditional Penang Laksa will make you feel like you’re actually in Gurney Drive. Savour the fragrant wok-fried Penang Char Kway Teow, and a comforting bowl of Prawn Mee Thng. Tease your tastebuds with their spicy signatures – Penang Mee Goreng, Curry Chicken, and a fiery Sambal Prawn/Sambal Ikan Bilis. Don’t miss out on the Satay, Nasi Lemak, and Kueh Pie Tee. For dessert, go for handmade bite-sized kueh, and hot soups like Bubur Cha Cha, or Pulut Hitam. (Weekday Lunch: $49.80++, Weekday: Dinner $53.80++. Weekend

Bites guide:

Certified halal Does not serve pork or lard Kid-friendly facilities Veg-friendly


Road, Concorde Hotel Singapore. Tel: 6734 0393/6733 8855 ext 8133

ellenborough market CafÉ

Penang Place Head on down here for unlimited plates of your favourite fried noodles – Char Kway Teow, Hokkien Mee, and Mee Goreng; try the Assam Laksa for a hot and sour noodle fix. Continue with dishes like Assam Prawns, a fragrant Belachan Chicken, Chicken Curry, and a tender Beef Rendang. Try their snacks like Popiah, Lobak, and Assorted Kueh Kueh, and don’t leave without finishing at least one bowl of their Ice Kacang and Chendol. (Mon-Fri Lunch: $24.90++ adult, $15.90++ child; Mon-Thur Dinner: $27.90++ adult, $16.90++ child); Fri Dinner, and Sat-Sun, PH and eve of PH Lunch & Dinner: $30.90++ adult, $17.90++ child) #02-314/315/316 Suntec City West Wing, 3 Temasek Boulevard. Tel: 6467 7003

Princess Terrace Princess Terrace

Lunch: $51.80++ Weekend Dinner: $56.80++ children get 50% off adult price) 403 Havelock Road, Copthorne King’s Hotel Singapore. Tel: 6318 3168 Spices CafE Located in the heart of Orchard Road, Spices Cafe’s weekday lunch buffet offers a range of delectable Peranakan dishes, and is easy on your wallet. Apart from Ayam Buah Keluak and Babi Ponteh, look out for the Bakwan Kepiting (minced pork and crab meat ball soup), and a blast from the past – Loh Kai Yik (a red fermented soybean stew). Seafood lovers will enjoy tucking into the Oyster Omelette, a pungent but tasty Petai Prawn, Sotong Hitam (squid in black ink), and crabs cooked in different daily flavours. (Weekday Lunch: $38++ adult, $18++ child, $28.00++ senior citizen) 100 Orchard

White Rose Café Tucked away in Mount Elizabeth is York Hotel’s White Rose Café. Available from 10-25 March, the thrice-yearly Penang buffet returns with authentic hawker specialties to satisfy diners’ appetites. Live stations dole out Penang Laksa, Char Kway Teow, Penang Rojak with hae-ko (prawn paste), Lor Bak and Cuttlefish Kang Kong. Try the classic Penang Roti Canai (an Indian-influenced crisp, buttery flatbread), complete with the theatrics of the skillful hawker flipping the dough in the air! Dip your flatbread in an earthy Dhal Curry or Chicken Curry, or add sambal chilli to take it up a notch. In true Penangite fashion, the buffet spread features street snacks like crispy Ban Chang Kueh. Wash it down with Bandung and Calamansi, and of course, Ice Kacang and Chendol. (Mon-Fri Lunch & Dinner: $29++ adult, $20++ child. Sat-Sun Lunch & Dinner: $33++ adult, $23++ child) 21 Mount Elizabeth, York Hotel Singapore. Tel: 6737 0511.

white rose cafÉ

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d r i n k

t a n k

Lassi one standing Lassi, a traditional yoghurt drink from India is often drunk to soothe the stomach after a hearty meal. Its plain flavour makes it the ideal base for a variety of toppings. Go beyond mango and strawberry flavours; the bites team scoured the supermarkets in search of the next winning concoction. By Jessica Chan

Nepali Lassi

What’s inside: One cup Greek yoghurt, 1/2 cup full cream milk, 1/4 tsp ground cumin, 1/4 tsp ground cardamom and a sprinkle of salt Taste Test: Balancing the strong spices proved difficult. You'll be better off ordering a savoury lassi, available in many Indian restaurants. Lebanese restaurants, like Beirut Grill, serve a thicker version called Labneh. Verdict:

Goji Berry Passionfruit Lassi

What’s inside: One cup Greek yoghurt, one tbsp goji berries, one passionfruit and honey as needed Taste Test: The sweet yet tart flavours of this lassi is a great way to perk up in the morning. We love that it has goji berries, a superfood packed with antioxidants. Verdict:

Reese’s Peanut Butter Cups Lassi

What’s inside: One cup Greek yoghurt, 1/2 cup full cream milk and two Reese’s peanut butter cups and Taste Test: Who can say no to Reese’s delicious peanut butter treats? It tastes just as fantastic in a lassi, but we suggest switching out the sour yoghurt for a vanilla flavoured one for a more sinful treat. Verdict:

Fruity Green Tea with Ginger Lassi

What’s inside: One cup Greek yoghurt, 1/2 cup Jasmine green tea, 1/2 peeled orange, one banana, two rambutans and one tbsp grated ginger Taste Test: The burst of tropical fruits in every sip made this lassi our favourite. While we can’t taste the green tea, we love the warming burn of the ginger towards the end. It is great for calming those mid-day hunger pangs. Verdict:

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Instant coffee Lassi

Pineapple Rambutan Lassi

What’s inside: One cup Greek yoghurt and one packet of 3-in-1 instant coffee Taste Test: It tastes exactly as how an instant coffee would – boring. Verdict:

What’s inside: One cup Greek yoghurt, four cubes canned rambutans with pineapple and 1/2 tsp grated ginger Taste Test: You simply can’t go wrong with a sweet, fruit-based lassi. Best of all, the fruits come packed in one can. All you have to do is toss them into the blender, grate some ginger and blend till frothy. Verdict:

Green Chilli and Coriander Lassi

What’s inside: One cup Greek yoghurt, one tbsp chopped green chilli and coriander and salt as needed Taste Test: A true underdog. The aromatic coriander, light spice from the chilli and the appetising sprinkle of salt keeps you coming back for more. We reckon it’s the perfect drink after a fiery dinner of spicy curries. Verdict:

Beer Lassi

What’s inside: One cup Greek yoghurt, 150ml beer and two tbsp honey Taste Test: This reminds us of the frothy cheese teas popular among bubble tea shops of late. Get liberal with the honey as it helps cull the bitterness of the beer. Verdict:

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it

b t las

Momo, Nepal Similar in appearance to baozi, these delicious bundles of joy are believed to be Tibetan in origin. The dough skin is thick, and can be filled with anything from meat to vegetables to cheese. In Bhutan the dumpling is often filled with yak meat, while in India, they like to serve it with a side of chilli paste or spicy chutney.

P ie r o g i, Poland

W it h sw ee t an d sa vo ur y va ri at io ns av ai la bl e, th es e n du mp li ng s ar e ea te r fo d as sn ac ks an de ss er t. Th ey ca n be bo il ed or fr ie d de pe nd in g on th e fi ll in g. Th e mo st co mm on fi ll in g is fr es h cu rd ch ee se , , po ta to es an d on io ns t er ss an d fo r de pi er og i, fr es h be rr ie s.

Mault aschen , Germa ny This traditional German dish is flavoured with a variety of spices such as pepper, parsley, and nutmeg, and filled with minced meat, smoked meat, spinach, breadcrumb s, onions. Culturally significant to the Southern state of Baden-Würt temberg, it’s been recognised as a ‘regional specialty’b y the European Union.

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Ravioli, I

taly

T h is b e l o v h o m e , w ite d p a s t a d is h is n o v e g e t a r ia h I t a l ia n s t r a d it r m a l l y m a d e a t h o m e o f r n r a v io l i o n F r id a io n a l l y e a t in g b e e f , p o r ka v io l i, t h e c l a s s icy s . I n L ig u r ia , t h e , b o r a g e (a r o a s t e d s a u s a g e s f il l in g in c l u d e s marjoram leafy green fou , eggs, parmesan, T u s c a n y ; . N a k e d r a v io l i, o n d in L ig u r ia ) a n d it 's m a d r gnudi c o o k e d w ite w it h r ic o t t a a n is f a m o u s in d hout the p a s t a c a ss p in a c h a n d in g .

Mandu, Korea A familiar sight

Pockets full of sunshine They come in all shapes and sizes. here’s a look at some delicious dumplings from around the world. BY NATASHA VENNER-PACK

in Korean dramas, mandu is steamed, boiled or fried. This humble dish was once part of Korean royal cuisine. It is thought to have originated from similar meat filled dumplings from Central Asia and East Asia such as the Turkish manti and Chinese mantou. Another theory is that it was started by a Mongol who opened a dumpling shop in 1279.

Bánh bột lọc, Vie

tnam

Fi ll ed w it h sw ee sa vo ur y po rk an d t an d sh ri th es e tr an sl uc en m p, du m pl in gs ar e m ad t ta pi oc a fl ou r an de fr om ar e po pu la r st re et sn ac ks . Be st se rv ed w it h fi sh sa uc e.


271mmW x 336mmH_JISG_KidsEatFree_BiTES_CYMK.pdf 1 19/2/2018 10:22:25 AM

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BiTES - The Scoop on Good Eats (March 2018)  

Spice up your life with our guide to the best spots for Turkish, Lebanese, Indonesia, Vietnamese and Indian food. We also explored the treas...

BiTES - The Scoop on Good Eats (March 2018)  

Spice up your life with our guide to the best spots for Turkish, Lebanese, Indonesia, Vietnamese and Indian food. We also explored the treas...

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