A Singaporean through and through, local celebrity chef Damian D’Silva digs into his treasure trove of Peranakan and Eurasian recipes to cook some of his favourite dishes growing up—on top of his regular a la carte offerings—as part of Folklore’s National Day weekday set lunch menu this entire month of August.
A different recipe to represent a culture is featured each week, starting with his grandfather’s version of the popular Chinese dish of pork trotters braised in a mixture of spices, dried scallops, orange peel, dark soya and galangal, that's accompanied with mooi choy.
More deliciously familiar options will share the spotlight in the following weeks, including nasi minyak, a Malay rice dish paired with lamb rendang and sayur lodeh (made with jackfruit, butterfruit and tempeh). There's also dry Indian goat curry, another of his grandfather’s recipes, and nasi ulam, an iconic Peranakan rice dish that's getting harder to find; it's flavoured with herbs such as kaffir lime, turmeric and lemongrass.
Folklore | Destination Singapore Beach Road, Level 2, 700 Beach Road, S (199598) | 6679 2900 / 9021 9700 | firstname.lastname@example.org
Local Tzi Char
The Clifford Pier
Executive sous chef Zacharie Ong has joined forces with New Ubin Seafood’s Pang Seng Meng to bring you your tzi char favourites for a memorable National Day meal. Not surprisingly, the Heart Attack Fried Rice with a side of truffle fries and ribeye, is part of the repertoire. So are the egg foie gras, an appetiser of soft egg, pan-seared foie gras with truffle soy vinaigrette, and Angus beef.
New and exclusive to the event is the Pier Hokkien mee, which Pang has created with white (used in fish soup) and yellow noodles doused in dark prawn and pork-based gravy, liver and lard. The dishes are also available as part of the lunch and dinner sets, from now until August 9.
Head chef Carlos Montobbio effortlessly weaves together local laksa with Spanish paella in his National Day special—laksa paella with Carabinero prawn and cuttlefish "tagliatelle".
The arborio rice, typically infused with lobster and fish stock, is mixed with laksa leaves, ikan bilis, onions and cuttlefish. This "tagliatelle" is meant to mimic laksa noodles. And instead of cockles, mussels are added alongside the large cardinal prawn. But plan ahead, as this is only available for dinner on August 9.
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French cuisine with a Singaporean twist? Why not. Especially when we are referring to chef-owner Emmanuel Stroobant's crafty eight-course menu inspired by Eastern and Western flavours, and only available for dinner on National Day.
Take your time and savour his thoughtful creations that include the yu sheng-inspired Seabundance, which he also served at the recent Michelin Guide Singapore gala. Instead of pork, the Char Siew Sou stars pigeon that’s coated in a light and buttery crust, and burrowed under generous black truffle shavings.
Stroobant confesses that his personal favourite on the menu is the dessert, so make space for his invigorating ‘ice kacang’.
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For a more intimate celebration, you can always pop by chef-restaurateur Beppe De Vito’s 16-seat open-kitchen space, which affords a tantalising vista of the Singapore River.
Have a few sundowners at the rooftop bar, before proceeding to watch chef Beppe expertly prepare a specially curated set of National Day exclusive dishes, most of which are cooked over charcoal (hence the name braci, which means ember), for the ocassion. Take the scampi which is roasted on the shichirin grill and enhanced with tarragon salmoriglio (a traditional lemony condiment), yuzu pepper and sweet paprika, or the grass fed beef tenderloin grilled in the josper oven for a tender and juicy finish. It's served with beef jus made from caramelised celery root purée with sage, bay leaves, pickled mustard seeds and golden chanterelle mushrooms.
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Ce La Vi
This restaurant-lounge-club situated at the top of the iconic Marina Bay Sands is set against the majestic backdrop of Marina Bay. Take in the views—especially when the sky lights up with fireworks—as you savour executive chef Joey Sergentakis’ mastery of Asian flavours as showcased in his National Day menu.
It’s evident from the starter—chicken soup enlivened with turmeric and poached quail egg—to the main course, braised Iberico pork bathed in a heady coconut panang curry accompanied with tangy pickled pineapples and toasted peanuts. There is also a choice of Nyonya spiced rack of lamb that's best eaten with roasted chilli jam.
Allow Matthias Camilleri, the only master of wine in Singapore, to choose the best tipples have when you opt for the wine pairing menu.
Super Loco Customs House
Nothing says rejoice like an invitation to spend National Day stuffing yourself with all the food and drinks you can manage. Dubbed Viva Singapore, this August 9 party, in celebration of the nation’s 53rd birthday, welcomes children and adults; everyone gets to tuck into tasty bites that include the lamb al pastor tacos and the chickpea tostadita.The former is an achiote-marinated lamb roasted on a spit and blended with mint and red onions, while the latter is a chickpea sofrito topped with chipotle mayo, pickled japaneno and cotija cheese.
Don’t forget the signature National Day drink, a brain-freezing and adults-only lucha lime margarita, which is freeflow from 5.30pm to 8.30pm. But if you’re feeling extra special, the fruity Miss Joaquim cocktail is available for the month of August only.
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Bread Street Kitchen
In light of Singapore’s history with Great Britain, it is fitting that we include the classic British roast—available at Gordon Ramsay's Singapore outpost from 11am to 5pm on August 9—in your celebration.
It’s going to be a feast, so make your calories count with extra orders of the tamarind spiced chicken wings with spring onions and coriander, as well as unlimited servings of the Angus striploin, Dingley Dell pork rack and spring chicken. The latter comes with red wine gravy and seasonal greens.
Bread Street Kitchen | 01-81 The Shoppes at Marina Bay Sands, 2 Bayfront Avenue, S(018956) | 6688 5665 | BreadStreetKitchen.Reservations@MarinaBaySands.com
This is a good bet when you’re celebranting with family, extended family, and a couple of friends. Executive Chinese chef Lai Chi Sum ensures you won’t go hungry with his extensive selection of dim sum delights to share.
The iconic steamed xiao long bao is included, but he has changed things up by filling them with shrimps and laksa stock. And if you’re in need of more choices, you only have to add in those moreish pan-fried buns packed with sweet-spicy chilli crab meat; steamed yam cake dotted with mushroom and dried shrimp; and steamed pork and mushroom dumpling with chives. The dim sum menu is available from August 1 to 31, lunch only.
The steakhouse at Andaz Singapore is one of only a handful of places serving Halal-certified meats, which makes it a great destination for multi-cultured gatherings this National Day. The pride of place here are the steaks and there are two options: the grainfed USDA Prime Omaha sirloin and pastrami-spiced Black Onyx ribeye fillet, cooked medium rare in the pira oven at—you guessed it—665°F (hence the name of the restaurant).
Cutting back on your meat consumption? No problem, there’s a galore of sustainably-sourced seafood options, to boot; the oven-roasted barramundi is a crowd favourite. And when you feel like continuing the party after, head over to rooftop bar, Mr Stork, for free flow food and bar bites while waiting for the National Day fireworks display.
The Lobby Lounge, Shangri-La Hotel Singapore
What does a showcase of seven specially curated local hawker dishes in one sitting sound like? A National Day feast not to be missed, of course. We're talking about bak kut teh by Legendary Bak Kut Teh; beef rendang by Rumah Makan Minang; chilli crab and mantou by Dragon Phoenix; bak chor mee by Seng Kee Mushroom Minced Meat Noodle; katong laksa by The Original Katong Laksa (Janggut); prawn noodle soup by Beach Road Prawn Mee; and chicken rice by Shangri-La Hotel, Singapore. There will also be a special Heritage Pop-up, featuring for the first time three live stations. Available only on August 9, 11.30am to 2.30pm and 3pm to 6pm.
Chef Alex Siah has collaborated with Peranakan darling and award-winning chef Shermay Lee to create sumptuous local dishes, which is part of Oscar’s lunch and dinner buffet spread from August 3 to 31.
The Nyonya chicken curry pie tee, which is a cross between chicken curry and kueh pie tee, is a good start. But don’t stop there when you can also sink your teeth into The Black Gold, their take on the buah keluak beef burger, and stewed ginger garlic pork belly served with steamed buns. Take note: these are on top of the regular offerings which include seafood on ice and carved meats.
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