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A different chaat from Singapore haat
Chew Boon Yuan.
WHAT CHAAT-paapri, pav-bhaaji, and gol guppa is for Indians, Singapore laska, murtabak and lasi nemak are for Singaporeans - delectable and addictive `street food'. And bringing this street food for the benefit of the Indian palate is Woks, the Oriental Restaurant at InterContinental The Grand, Barakhamba Avenue, which is currently playing host to the Singapore Street Food Festival, till this coming Sunday.
This special Singapore experience is based on the hawker fare, which is named after mobile food-carts that once trundled along the streets of the country. The phenomenon has since evolved into permanent food centres offering mouth-watering delights. The specially flown in chefs, Chew Boon Yuan and Soon Su Hock from Hotel Pan Pacific Singapore have recreated the same popular hawker fare in their menus, which includes the Singapore signature dishes of Hainanese chicken with rice - in which the rice has a very subtle aroma of pine wood - and laska, a soup preparation with a unique and unusual flavour with dried bean milk. The menu also boasts of the chicken soup with white fungus, which according to chef Chew is very good for improving the complexion.
"The best part about our dishes is that they are light for the stomach, so that people can work after their lunch," shares chef Chew, who is visiting India for the first time and completely freaks out on the Indian kababs. The specialty of Singaporean food is that it has always been a fusion between the East and the West, and this is delectably reflected in their food, which ranges from soups to noodles, satays to dimsum, seafood and meats to vegetable items.
A must visit for those with a taste for something new, or just Singaporean.
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