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SAVEUR Flavour for every palate

AUGUST 2016

Probiotic Goodness

“A high probiotic lifestyle is the way to a healthy immune system” - Valerie Teo

a FOOD JOURNEY

Discover the rich history that lies in our local food scene

$4.00SGD

ARTY pancake

Make your own pancake art in the comfort of your home

Un-WINE

Find out why youths are getting their heads into wine culture

Pssst... Want some ice cream? It’s inside! (page 21)


CONTENTS

New Flavours 02

Salted Goodness Un-WINE

04

Baking out of the norm

Experiencing Hairvoc? 22

Food For Thought Sizing Up

06

24

Dying to be Skinny 26

Myths that Matter 09

Probiotic Goodness

28

Local Discoveries Taste of Culture

10

Embrace the Heritage 12

Special Feature A Food Journey

14

DIY Flavours Arty Pancake

18

Catch of the Day 20

A Food Journey

Join us on a food journey between pages 14-17 to locate food from different areas in Singapore.

About the Cover

SAVEUR is french for flavour, and spices are the perfect representation of it. Used in cooking for flavour, taste and colour, the star anise, cinnamon and chilli stimulates appetite and is abundant in nutrients.We hope that our stories educate, inspire and stirs up an appetite, giving you a whole new perspective towards food. Photo by Helene Tian


W

e are so often caught up with life that trying new things becomes the last thing on our minds. Singaporeans may be known as food enthusiasts, but how often do we make an effort to break our usual routine and take time out to taste and enjoy the vast flavours in Singapore?

Editor's Note

Hence, SAVEUR is for busy Singaporeans, like us, who love food but live an overly hectic lifestyle to explore the many flavours in Singapore. With SAVEUR in your hands, you will have all the food bites at your fingertips! Besides recipes and reviews, SAVEUR will also cover issues that will motivate you to set aside time amidst your packed schedules to ensure that you eat well and indulge in a few foodie activities. From getting yourself into the salted egg craze (pg 2), letting your hair loose with a glass of wine (pg 4) to making your own pancake art (pg 18) and learning the ways of a probiotic lifestyle (pg 28). Our favourite part of this issue would be exploring the rich history of Singapore’s food scene (pg 14). Just like how spices bring out the flavour of the food we eat, SAVEUR will spice up your diet and give you an appetite you never thought you had. Turn the pages and allow us to take you on a journey that will bring flavour to your palate.

Cheryl G. , Shermaine L. Sub-Editors

Shalani D. , Dominic O. , Nadya W. Reporters

Shermaine T. Editor

Megan L. , Jasmine T. Designers

Helene T. Photo-Editor Editor's Note | 1


New Flavours

SALTED HELENE TIAN dishes out the best places that offer food with salted egg yolk to get more bang for your buck

New Flavours | 2

GOODNESS Salted egg yolk cakes, ice cream, fried rice — the list is endless. This trend has inspired food outlets to invent and add their twist to this intriguing flavour to satisfy the taste buds of Singaporeans, be it the young or the old.


E

ARBITE

ven before stepping into the café, it’s alluring to find mini Lego blocks indented on the walls along the passageway. Decorated with adorable potted plants and photographed food art hung on the walls of the café, the tranquil and cosy environment of the café coupled with soothing instrumentals playing in the background definitely makes you feel at home. When asked why dishes with salted egg yolk are a trend right now, Marc Wee, Owner and Chef of Arbite, felt that “it’s a very local flavour that people can recognise”. Besides that, many people relate it to comfort food since they’ve eaten it from young, such as having it with porridge with salted egg yolk. Mr Wee also revealed his liking for salted egg yolk, adding that “it’s very interesting to see how this one ingredient can be incorporated into both savoury and sweet”. The taste of the Salted Egg Yolk Fries will definitely not be mistaken for anything else other than salted egg yolk. The rich blend of curry and hints of chili and pepper definitely enhances the flavour of it. The piquant taste of the fries is satisfactory, without being overly powerful, yet hits the right spot of your taste buds. The fries are crispy around the edges and soft on the inside, just like how it should be.

Unfortunately, as good as it tastes, it is difficult to finish all of it on your own without eventually feeling the craving for something sweet. It’s recommended to share the dish together with someone else. Patron Jerald Tan said, “I can’t finish the bowl of fries by myself even though it tastes really good.”

Even though it’s slightly pricey at $8.00, it has a decent portion, enough to be shared with one or two others, which makes it ultimately quite affordable. A plus point would be for its authentic and unique taste of infusing curry together with salted egg. TASTE: PRICE:

“IT’S A VERY LOCAL FLAVOUR THAT PEOPLE CAN RECOGNISE,” - MARC WEE, OWNER AND CHEF OF ARBITE

TOM’S PALETTE

I

t’s easy to know a store is popular when newspaper clippings are plastered on shop walls. With photos of their ice cream decorating the interior of the ice cream parlour, its simple design attracts customers to grab a quick after-meal dessert. The shop has many distinctive flavours to choose from, ranging from milk to black sesame-flavoured ice cream and of course, Salted Egg Yolk Ice Cream.

When asked what she liked about the Salted Egg Yolk Ice Cream, customer Bethany Lim explained that it tastes just like salted egg yolk and it’s considerably affordable as compared to other places selling salted egg yolk dishes.

Tom’s Palette has done a great job in creating an ice cream that successfully marries both sweetness and saltiness. Although it has a slight chunkiness to its texture, probably because it uses genuine salted egg yolks (as stated on its Facebook page), it has an overall smooth taste and melts delectably in your mouth.

Overall, the Salted Egg Yolk Ice Cream, which is reasonably priced at $3.60 for a single scoop, is something not to be missed.

She added, “Because of this trend, some places can even jack the price up to $7.50 for a croissant so this is already quite reasonable.”

Nevertheless, having too much of it will cause you to feel surfeited. TASTE: PRICE:

New Flavours | 3


New Flavours | 4


New Flavours | 5


New Flavours | 6


New Flavours | 7


New Flavours | 9


Local Discoveries

Sichuan

A Taste Cultu

Cuisine M

ala Xiang Guo also known as Chongqing Hot Pot is a Sichuan dish consisting of a variety of ingredients stir-fried together in a rich and tongue-numbing Ma La sauce — widely used in dishes such as Ma Po Tofu and Ma La Rabbit. Its specialty lies in the customer’s ability to be in full control of how their dish would taste as they get to handpick the ingredients they want and decide on the spiciness level of the piquant gravy. While most Ma La stores charge based on the weight of ingredients, Ri Ri Hong Ma La Xiang Guo (日日红麻辣香锅) does things a little differently by charging on a “per serving” basis. A single serving of meat will set you back around $2.00 while a single serving of vegetables cost only $1.00.

V.S

Some Ma La dishes tend to have an overpowering garlic taste that lingers in your mouth. However, the Ma La served at Ri Ri was subtle with its addition of garlic, allowing the taste of every ingredient such as the salty luncheon meats and the fresh mushrooms to clearly come through. This sentiment is shared by Ng Sheue Qi, 19, a Nanyang Polytechnic student who commented that, “Despite its spiciness, you can really taste the individual flavours of the dish.” The unique taste of the different ingredients made every bite a different gastronomic journey, much like the ever-changing and rigorous Bayu dance done by the Bayu people in Chongqing, China. The Ma La served at Ri Ri has different hues of greens, yellows and reds that mingle together to form a beautiful dish reminiscent of the unique Chongqin culture of constant song and dance, from the drums and gongs of the Tuija people to the folk songs sung during and after work in the fields. If you’re looking for a taste of authentic Sichuan cuisine bursting with flavour and not burn a hole in your wallet, grab a few friends and head down to Ri Ri Ma La Xiang Guo the next time you stop by Chinatown.

SHALANI DEVI reviews two international cuisines that are fast gaining popularity among Singaporeans Local Discoveries | 10

“Despite its spiciness, you can really taste the individual flavours of the dish,” - Ng Sueue Qi, Student

Ri Ri Hong Ma La Xiang Guo 32 New Market Road #01-1042 & #01-1052 People’s Park Food Centre Singapore 050032 Photo by Helene Tian


aste Of Costa lture C

osta Rican culture has been described as being “very friendly”, “close” and a culture where it is normal for a mother to be at home cooking for her children and husband, by Cindy Castro Vega, Owner of Mamacitas, a food store specialising in authentic Costa Rican cuisine. For a modest $22.00, you can indulge in three main dishes — Tacos, Chalupas and the store’s bestseller, Burritos. All three dishes consist of fresh salsa, chicken chunks marinated in tangy gravy, and a drizzle of cool mayo and spicy but sweet chilli sauce. However, what set these dishes apart were their shells — the unsung hero in all three dishes. The distinctive taste of its shell, coupled with the combination of savoury chicken and sauces complimented each other perfectly, giving the Chalupas their signature hearty taste. Meanwhile, the subtle taste of both the Taco shell and the Burrito’s tortilla wrap allowed the freshness of the salsa to stand out. Every bite of the Taco carried a hint of lime while the added element of parsley in the salsa contained within the Burrito balanced out the other flavours beautifully.

Rican

Cuisine

V.S

The experience of eating at Mamacita’s was unlike any other. Besides having big flavours, the food at Mamacitas prided itself with having an enormous heart as well. Watching the store’s helpers prepare the food with an abundance of love and care can make anyone feel as if they were dining in an actual Costa Rican home instead of the recently renovated Lau Pa Sat. The sincere smiles they offered solidified the entire genuinity of the experienceand were reminiscent of the warm hospitality that Costa Rican culture is known for. Mamacitas offers a wide variety of fresh, authentic Costa Rican food, from Ceviche to Arroz Con Mariscos, a seafood rice dish that happens to be another of the store’s bestsellers and a specialty of the owner’s. If you’re looking to indulge in a different kind of comfort food, be sure to head down to Mamacitas. When you’re there, don’t be afraid of asking about the food. Ms Vega warmly welcomes her customers to ask questions, as she believes that it will help them understand and appreciate her culture better!

‘Costa Rican culture has been described as being “very friendly”, “close” and a culture where it is normal for a mother to be at home cooking for her children and husband,’

- Cindy Castro Vega, Owner of Mamacitas

Mamacitas, 18 Raffles Quay Stall 6 Telok Ayer Festival Market Singapore 048582 Local Discoveries | 11


Local Discoveries | 12


Local Discoveries | 13


Special Feature

A Foodďż˝ Journey

NADYA WONG, DOMINIC ONG, and SHALANI DEVI travels down memory lane on a journey to taste food’s beginnings

Hong Wen Mutton Soup Selling the Teochew version of mutton soup, it is different from the Hainanese version as it uses more herbs and it does not include fried bean curd. Address: #02-160, Bukit Timah Market & Food Centre, 116 Upper Bukit Timah Road, Singapore 588172

Lai Heng Handmade Teochew Kueh Super fresh handmade chewy kuehs with just the right amount of perfectly flavoured fillings. Pay no more than a dollar for a piece.

Xing Yun Hainanese Boneless Chicken Rice Fragrant and flavourful rice with a side of well cooked and juicy chicken; essentially all you need for your perfect plate of chicken rice. Address: Yuhua Market and Hawker Centre, #01-218, Blk 347 Jurong East Ave 1, Singapore 600347

Satay

Photo by Helene Tian

In Pasir Panjang Food Centre, there is a store that prides itself in selling mouth-watering sticks of succulent Satay. Address: #21, Pasir Panjang Food Centre, 121 Pasir Panjang Road, Singapore 118543

Special Feature | 14

Photo courtesy of Google Maps


Rojak

Chong Pang Nasi Lemak With 43 years of experience, you can definitely trust them for a plate of delicious chinese-style nasi lemak for less than $5.00! Address: 447 Sembawang Road, Singapore 758458

Photo by Helene Tian

Rojak typically consists of a variety of fruits and vegetables such as pineapples, kangkong (Chinese Water Spinach) and youtiao (油条) that is mixed together with a sweet and sour sauce. Address: #01-06, Whampoa Food Centre, 90 Whampoa Drive, Singapore 320090

Kachang Puteh

Photo by Helene Tian

Before the birth of popcorn, it was a common sight to see a cart outside of theatres selling Kachang Puteh, a snack whose traditional roots are almost gone in today’s world. Address: Outside Peace Centre, 1 Sophia Road, Singapore 228149

Lim’s Oysters Fried Oyster Omelette, or more commonly known as “Orh Chien”, is a Hokkien dish that combines starch in egg batter to create a thicker consistency and fried with oysters. Address: 447 Sembawang Road, Singapore 758458

Special Feature | 15


F

Oyster Omlette

ried Oyster Omelette, or more commonly known as “Orh Chien”, is a Hokkien dish that combines starch in egg batter to create a thicker consistency and fried with oysters. Lim’s Oysters, owned by John Lim, located at a corner on the ground floor of Jalan Besar’s Food Centre, has been around for more than 40 years. It is known for its huge oysters, obtaining the perfect texture of chewy yet crispy, and slightly charred omelette. They also sell a traditional version of wet fried oyster, “唐山炒” (Tang Shan Chao) – a softer and less crispy version of the orginal, that is seldom seen in Singapore.

B

efore the birth of popcorn, it was a common sight to see a cart outside theatres selling Kachang Puteh, a snack which traditional roots are almost gone in today’s world.

As Mr Lim was busy whipping up meals for the next customer, Mrs Lim shared about the shop’s history. In the 1960s, Mr Lim started helping out at his father’s pushcart stall along Sam Leong Road after he finished his secondary school education, when he was just 15 years old. Mr and Mrs Lim then started running Lim’s Oysters at Jalan Besar Food Centre when it had just opened in 1977. Mrs Lim also enthusiastically shared about the old saucers they use for their chilli sauce. They are pretty much antiques that have been in use for many decades! Moreover, no two saucers are alike as they were all individually handpainted. This stall is indeed nolstalgic.

Kachang Puteh

Originating from Chevdo, a seasoned snack from India, Kachang Puteh means white beans or nuts in Malay. Contrary to its name, Kachang Puteh comes in a wide variety of colours and used to be served in a cone made from newspapers or magazines. Kachang Puteh is still a common snack easily found in Singapore but it has been taken over by companies such as Tong Garden. These massive companies have mostly killed off the existence of Kachang Puteh sellers, but outside Peace Centre along Selegie Road, one seller persists. Nagappan Arumugam, 70, has been selling Kachang Puteh for as long as he can remember. While the type of Kachang Puteh he sells remains more or less the same, he said that he no longer uses newspapers to make his paper cones.

Special Feature | 16

Instead, he now uses white paper as it is seen as more hygienic. Mr Arumugam said that the disappearance of the Kachang Puteh seller is inevitable, as Kachang Puteh doesn’t appeal to the younger generation. Additionally, with his monthly income hanging around $200.00 to $300.00, not many are keen to continue this business.

Photo courtesy of Google Maps


I

Satay

n Pasir Panjang Food Centre, there is a store that prides itself in selling mouth-watering sticks of succulent Satay. Its unassuming nature and small size is like getting lost in the sea of ostentatiously bright and flashy neon signboards. A delectable dish that has its roots planted in the Arabs, Satay is essentially skewered meat that is marinated with a spice-infused peanut sauce that will later double up as a dipping sauce for the cooked meat, before being grilled to perfection. The popularisation of the dish in Singapore was due to the opening of The Satay Club, an open-air food centre in Esplanade Park. As tourists and Singaporeans quickly fell in love with the quiet

A

gainst the backdrop of the mid-day sun that was casting its gentle glow around the place, a line starts to form in front of Balestier Road Hoover Rojak — even as the lunch hour crowd at the Whampoa Food Centre starts to slow down. Amidst the people standing in line, a man waits for his turn patiently with his arms folded and a small smile planted on his face. He is more than happy to wait for his plate of freshly made Rojak, the one he had travelled all the way from Tampines for. He said, “I have been eating here since I was 40 yearls old. I’m now nearing 70 and the taste hasn’t changed at all.”

charm of the place, it was saddening to see the place demolished in 1995 to make way for two major projects.

Since then, it has been doing well to keep the spirit of The Satay Club alive.

While some of the tenants have stopped operating after the permanent closure of The Satay Club, many have re-located to set up their businesses elsewhere. Yusoff Min Jalal’s father started selling Satay at Alhambra (the original Satay Club along Beach Road) before moving to The Satay Club at the Esplanade. Mr Yusoff now holds the reigns of the shop, Yusoff Haji Jalal. He has been doling out sticks of Satay to hungry patrons ever since the store moved from the Satay Club at the Esplanade to Pasir Panjang Food Centre, almost 19 years ago.

serve the fresh and tangy dish to the locals up till the 1980s. That was how Stan Lim, the Owner of Balestier Road Hoover Rojak, started out selling Rojak from a pushcart outside the Hoover Theatre back in 1961. With more than 50 years of experience under his belt, it’s easy to see why customers near and far still flock to his store for a fix of the refreshing salad.

“I have been eating here since I was 40 years old. I’m now nearing 70 and the taste hasn’t changed at all,” - Regular at Hoover Rojak

It’s safe to say that unlike the Rojak that Mr Lim deliciously serves to his loyal customers, him and his business are far from being a “Rojak” themselves.

ROjak

Rojak typically consists of a variety of fruits and vegetables such as pineapples, kangkong (chinese water spinach) and youtiao (油条) that is mixed together with a sweet and sour sauce. Armed with only the freshest of ingredients, a cutting board, a sharp knife and a large mixing bowl, Rojak peddlers would travel to different neighbourhoods to

Photo by Helene Tian

Special Feature | 17


DIY Flavours

DIY Flavours | 18


DIY Flavours | 19


DIY Flavours | 20


DIY Flavours | 21


DIY Flavours | 22


DIY Flavours | 23


Food For Thought

Food For Thought | 24


Food For Thought | 25


Food For Thought | 26


Food For Thought | 27


Food For Thought | 28


Food For Thought | 29


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