When you are in Singapore, you must try some iconic recipes that originated here… like the Singapore Sling. It was created by bartender Ngiam Tong Boon at Raffels Long Bar in 1915, especially for women, in an age when it was considered indecent for them to be seen nursing alcoholic drinks. He cleverly camouflaged the gin with fruit juices and herbs so that nobody would guess that the the pink fruity drink in the hands of the ladies contained alcohol. It tastes awesome too!
Another delicacy that has its roots in Singapore is the Black Pepper Crab which originated in one of the oldest and most popular live seafood restaurants called Long Beach Seafood. The spicy taste is sure to appeal to the Indian palate. They have five outlets in Singapore currently and around 80% of the seafood they cook is imported. They have exotic items on the menu
like the Canadian Geoduck, Canadian Dungeness Crab, Norwegian Rose Gold Crab, Tiger Sea Mantis, Scottish Bamboo (Razor) Clams & Scallops and Alaskan Crabs which are kept alive in temperature controlled tanks to ensure fresh seafood reaches your table every time.
Even though the ambience is very mediocre, don’t expect this place to be easy on the wallet. However, it is one of the best places to savour the succulent, meaty, huge crabs which are prepared in 30 different ways here. Another delicacy is the Chilly Crab in which the crustacean is served in a tangy, egg and tomato based gravy. The dish is served with mantous (fried buns) that help you lap up the thick yummy gravy. You can team these up with the garlicky Scottish Razor Clams or Thai Emperor Prawns and Silverfish Fried Rice or take expert advice from the staff to help you choose wisely. Please remember to pre-book as this place is very popular.
Visit Marina Bay Sands’ only live-seafood, aqatic-themed, Chinese food place called Yu Cuisine started by a charismatic ex- stewardess and ex-stock broker Jun Low. The silver and blue colour scheme, teamed with waves and bubble patterns on the walls, and unique fish chandeliers give you a surreal feeling of being under water the moment you enter.
Their signature dishes include Dinosaur Rolls, creative hand-crafted Dimsums, Roast Ducks, Honey Roast Pork, Lava Almond Crème with liquid bitter-almond filling and one of Jun’s favourites. For a seafood joint, they have a fairly wide vegetarian menu too. A must try are the soft Golden Lava Custard Buns. One bite, and the delicious, delicately flavoured custard oozes out, satiating the taste buds instantly. No wonder this place is a favourite haunt of a lot of Hollywood folk including Jackie Chan.
If you are craving for some Indian flavours, head to Saha, a fusion joint on Duxton Hill which is helmed by award-winning chef Abhijit Saha. Chef Pritam Singh Sodhi, the resident senior sous chef at Saha will take you on a delightful molecular gastronomical tour. On the menu are items like Baked Samosa with Chutney Foam, Khasta Roti Tacos with Amritsari Chole and Avocado Salsa, Mushroom Soup Cappuccino and Duck Chettinad. Don’t forget to end the meal with some delightful desserts like Gulab Jamun Cheesecake, which give the humble Gulab Jamun a cheesy western twist.
Saha also has a small al-fresco terrace bar where guests can indulge in cocktails inspired by Indian flavours like the Kokam Margarita, Mango Rosemary Martini and an Indian Mojito.
Your next Singapore visit now need not end with the studios, the sea and the shopping. For the food lover, Singapore keeps re-inventing itself to give you a fresh and delicious experience each time!