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Digest National Day 2019 Food With A Modern Twist: Chilli Crab, Laksa, Chicken Rice And More

National Day 2019 Food With A Modern Twist: Chilli Crab, Laksa, Chicken Rice And More

National Day 2019 Food With A Modern Twist: Chilli Crab, Laksa, Chicken Rice And More
By Dudi Aureus
By Dudi Aureus
August 06, 2019
For Singapore’s 54th birthday, the island's talented chefs get creative with their sumptuous tributes to our favourite hawker dishes

It's a known fact that eating has become Singapore's national pastime. And while we love to splurge on the comforts of dining at a restaurant, we never stop craving for the foods we grew up with. So, it makes sense that we would be looking forward to celebrating the country’s birthday on August 9 by doing what we do best—feasting on local food. But if you’d like to change it up a bit, a few talented chefs here have upgraded a familiar medley of quintessential hawker delights, turning out modern adaptations that promise to be as enjoyable as the original. Well, you be the judge.

Balik Kampung spread (Image: Aquamarine)
Balik Kampung spread (Image: Aquamarine)

1/8 Signature Chilli Crab ‘Sheng Jian Bao’

What’s a National Day feast without the iconic chilli crab? Aquamarine’s version, which is part of its festive Balik Kampung spread, comprises of boiled mud crabs meat that has been shredded and stuffed into baos together with the restaurant's sweet and not-too-spicy version of the chilli crab sauce. These pillowy buns are first steamed then lightly pan-fried for a crisp coating. Of course, these are served with additional chilli crab sauce. 

AquaMarine

Restaurant, $$, International, Marina District

2/8 Laksa Fisherman’s Pie

This popular seafood restaurant has given its signature snapper pie—a mainstay on its regular menu—a delicious local twist. While the mix of beautifully cooked white snapper and vegetables is still served cocooned in a crisp pastry, its truffle-infused sauce has been swaped with an umami-laden laksa broth, resulting in a savoury and comforting dish for sharing.   

 

The Pelican

Restaurant, $$, Western, Seafood, Marina Bay

(Related: Alain Ducasse’s Useful Guide To Ordering Seafood In French)

Chicken rice arancini (Image: Tablescape)
Chicken rice arancini (Image: Tablescape)

3/8 Chicken Rice Arancini

This restaurant's newly minted executive chef Armando Aristarco did not waste time getting familiar with our national dish. In fact, he's decided to give our beloved chicken rice an Italian spin by presenting the dish as balls of fragrant rice that are coated in bread crumbs and then deep-fried until golden brown. Bite into the crisp shell to reveal the flavourful filling of chicken and rice. These come with your usual dips of chilli, ginger puree and soya sauce. The exclusive dish is part of Aristarco’s five-course National Day menu, available until August 11.

Tablescape Restaurant & Bar

Restaurant, $$, European, Modern, City Hall/ Bras Basah

(Related: Where Do The Top 20 Chefs In Singapore Go For Their Hawker Fix?)

Chick In Rice burger (Image: Potato Head)
Chick In Rice burger (Image: Potato Head)

4/8 Chick In Rice Burger

Here’s another locally-inspired burger you don’t want to miss. It might sound difficult to imagine, but this is a burger version of Singapore chicken rice. It comprises of two chicken patties—one that’s been marinated in ginger and garlic, and cooked sous vide; the other’s a spiced chicken thigh that’s oven roasted to a delicious crisp. These are topped with cucumber and scallions, and served between brioche buns. Generous lashings of chilli sauce, fiery ginger jam and ginger mayo round off this creative offer. Available until August 14.

Potato Head | 36 Keong Saik Road, S(089143) | 6327 1939 | sg.reservation@pttfamily.com 

(Related: Popular American Burger Joint Five Guys Is Coming To Singapore)

Abalone "bak kut teh" (Image: Mitzo Restaurant & Bar)
Abalone "bak kut teh" (Image: Mitzo Restaurant & Bar)

5/8 Abalone “Bak Kut Teh”

Those who enjoy a steaming bowl of bak kut teh will love executive chef Nicky Ng’s creative rendition, made just for the National Day celebrations. The draw is in the flavoursome broth, crafted using a secret concoction of fragrant of herbs and spices, but instead of meaty pork bones, you get chunky abalone. Served as part of a special five-course set, available throughout the month of August.

Mitzo

Restaurant, $$, Chinese, Modern, Orchard

(Related: Cantonese Restaurant Mitzo Shines The Spotlight On Mod-Sin Cuisine)

Steamed xiao long bao with bak kut teh stock (Image: Yàn)
Steamed xiao long bao with bak kut teh stock (Image: Yàn)

6/8 Steamed Xiao Long Bao With Bak Kut Teh Stock

Part of this Cantonese restaurant’s locally-inspired dim sum bites is this delectable creation that combines two of our favourite things to eat: xiao long bao and bak kut teh. The familiar pork dumplings are filled with a savoury bak kut teh stock, prepared using pork rib, chicken feet and herbs. Available for lunch until August 31.

 

Yàn

Restaurant, $$, Chinese, Cantonese, City Hall/ Bras Basah

(Related: Violet Oon’s ‘Crazy Rich Asians’ Dumpling Recipe)

Rendang burger (Image: Hans Im Glück)
Rendang burger (Image: Hans Im Glück)

7/8 Rendang Burger

We've grown to crave a good burger almost as much as we do a well-made serving of beef rendang. And while we've had our fair share of locally-inspired burger creations, it's nice to see this popular German burger joint embracing the festivities with its version of the rendang burger. This limited offer features a thick and juicy beef patty, sliced tomatoes, lettuce and caramelised onions sandwiched between two fluffy buns. The final touch is a generous lashing of housemade and piquant rendang sauce. Available until August 31.

Hans Im Glück | International Building, 362 Orchard Road, S(238887) | 9750 1488

Beef cheek rendang (Image: Le Binchotan)
Beef cheek rendang (Image: Le Binchotan)

8/8 Beef Cheek Rendang

Inspired by veteran chef Damian D’Silva’s penchant for preserving culinary traditions, chef Jeremmy Chiam is offering his update on this hearty Singaporean favourite by using Australian beef cheek. It's seasoned overnight with a mix of local spices such as galangal, lemongrass, dried chilli, ginger, garlic, shallots, then stewed for four hours for a delectably tender bite. Available à la carte throughout the month.

 

Le Binchotan

Restaurant, $$, Japanese, French, Chinatown

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Digest national day 2019 singapore's 54th birthday hawker food

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