Our hit list of the best rice dumplings in Singapore this Dragon Boat Festival 2021
It isn’t Dragon Boat Festival without a couple of rice dumplings at the table.
The relationship between rice dumplings and the festival stems from a myth more than 2000 years ago in ancient China: the story is that a Qu Yuan, celebrated poet, patriot and an imperial adviser threw himself into the river when a rival kingdom occupied his home. The locals then dropped rice balls in the river to stop the fish from eating his corpse when they were unable to locate his body.
Whether this story is true remains debatable, but it remains a fact that this annual affair has been tied to these beautifully wrapped rice packages for as long as anyone can remember. Over the years, restaurants and hotels have made it a point to fashion new flavours and decadent ingredients into the mix, resulting in novel creations even more unique and indulgent than the year before.
If you’re suffering from the paradox of choice with so many rice dumpling variations around, don’t fret. Here’s a neat list of our favourite ones around.
(Hero and featured image credit: Marriott Tang Plaza Hotel)
Join the celebrations with the exquisite rice dumplings from Yi by Jereme Leung. This year, the Raffles Hotel Singapore restaurant has introduced a selection of new creations, including the Spiced Pork Belly Glutinous Rice Dumpling and the Kee Chang with Raffles Signature Kaya Jam. The former is crafted with glutinous rice that envelopes around a mix of tender pork belly, Japanese dried scallops and sakura shrimps, while the latter comes with a 200 gram of Raffles Signature Kaya Jam.
Those looking to impress should grab a share of the Traditional Abalone & Jinhua Ham Glutinous Rice Dumpling, a hefty bamboo-leave-wrapped chest generously stuffed with ingredients such as the 12-head abalone, Jinhua ham, Japanese dried scallops, roast duck, pork belly and chestnuts.
The rice dumplings are available for self-collection and delivery from 1 to 14 June 2021.
Jade restaurant’s signature Bak Kut Teh soup dumplings take a spin this Dragon Boat Festival with the Bak Kut Teh Flavour Pork Glutinous Rice Dumpling. Here, delight in a peppery mix of herbs, spices and garlic in this compact tetrahedron, complete with marinated pork belly, salted egg yolk and black mushroom. We were particularly impressed, by the Ginseng Chicken Glutinous Rice Dumpling option on the menu this year. The traditional Korean dish usually comes with stuffed glutinous rice, so this rice dumpling tastes particularly familiar. Jade’s version comes packed with ginseng, marinated chicken thigh, Chinese ham, black mushroom, salted egg yolk.
Other interesting flavours to take note of? The organic millet five-grain Omnimeat glutinous rice dumpling, a vegetarian option that’s sure to impress.
Delivery and self-pickup is available.
Indulge in the festivities with the hearty rice dumplings from Wan Hao Chinese Restaurant. The traditional Chinese restaurant, located at Marriott Tang Plaza Hotel, debuts its hearty 5-Head Australian Abalone with Iberico & Parma Ham Rice Dumpling as its headline act this year, against the backdrop of other intriguing flavours such as the Sichuan Pepper Chicken with Lotus Root, Fungus, Peanuts & Mushrooms Rice Dumpling. We were pleasantly surprised by the Honey Red Dates with Salted Green Beans, Red Beans & Melon Candy Rice Dumpling, an Eight Treasures Glutinous Rice Pudding-inspired, vegetarian rice dumpling that made for a perfect after-lunch dessert with some tea.
Resorts World Sentosa has an incredible box up its sleeve this year, complete with an assortment of eight rice dumplings specially handcrafted by eight expert chefs from across Resorts World Sentosa including Feng Shui Inn, Osia Steak and Seafood Grill, and Syun. Apart from more traditional selections such as the Eternal Amber Dumpling with a beautiful melt-in-the-mouth five-spice pork belly, we were enamoured by some novel creations like the Siamese Jade Dumpling, a delightful blend of fresh coconut milk, palm sugar, lotus seed and a creamy taro filling.
Trying to be a little healthier? The Bouquet of Rubies Dumpling might be your favourite. It features a union of organic red rice, barley, prickly water lily and mung beans, and sprinkled with ingredients like premium dried longan, kumquat, gula melaka before being wrapped in bamboo leaves and slow-braised in a floral tea and pure longan honey for an aromatic treat like no other.
This luxurious box is available for orders from now to 16 June 2021.
It’s all about flavour over at Man Fu Yuan. The award-winning restaurant from Intercontinental Singapore is celebrating the festivities with seven varieties of handcrafted rice dumplings this year, each crafted to create a nostalgic experience for the diner. The Smoked Duroc Pork Char Siew Dumpling with Black Gold Garlic, for instance, is made with the restaurant’s Signature Duroc Pork Char Siew and loaded with antioxidants from the black gold garlic. Those who’ve enjoyed Man Fu Yuan’s dumplings in the past can look forward to its signature X.O. Sauce Nyonya Rice Dumpling once again, stuffed with minced pork marinated in X.O. chilli sauce and sweetened with strips of winter melon and dried shrimp.
Shang Palace is debuting Shangri-La’s first-ever Applewood-smoked Rice Dumpling, set to be the next icon of luxury during this festive season. Here, you’ll find more than 10 indulgent ingredients such as four-head abalone, foie gras, dried scallop, dried matsutake mushrooms and more in the 750-gram rice dumpling, accompanied by a spice-packed, numbing Sichuan Chilli Sauce that elevates the dish to a whole new level.
If you’re looking for a gift for your loved ones, the Heritage of Asia Rice Dumpling Gift Set is the perfect option. The limited-edition six-piece set comes in an elegant hexagonal box, with impressive flavours such as the Fujian-style Rice Dumpling with Abalone, Roasted Pork, Sea Cucumber, Dried Shrimp and the Foie Gras, Parma Ham and Roasted Chicken Rice Dumpling with X.O. Sauce.
Mention Gim Tim and you’ll find a slew of regulars of the heritage Hokkien and Cantonese restaurant lining up to let you know how much they love dining here. If you’re looking for some traditional rice dumplings, the Gim Tim Traditional Conpoy Rice Dumpling is an excellent option: the savoury treat is filled with Conpoy, Salted Egg, Dried Oyster, Chestnut, Dried Shrimps, Mushroom and Pork for the ultimate taste of nostalgia.
Joo Chiat Kim Choo, not to be confused with the other heritage brand, Kim Choo Kueh Chang, is serving up bundles of rice dumplings this year for easy gifting. We prefer Nonya rice dumplings, studded with delicious, sweet winter melon and meat, so it’s no surprise we recommend ordering the Nonya Rice Dumpling Bundle here. You could get 10 Nonya rice dumplings like us, but those who like a bit of variety should definitely opt for the half-and-half option.
Joo Chiat Kim Choo rice dumplings are delivered fresh daily in a gift box, and are made ready to eat on the day of delivery.
Easy Hokkien Bak Chang (Zongzi-Sticky Rice Dumplings)
Learn how to make Hokkien bak chang in a pressure cooker or with boiling method. The recipe is a no fuss but with same great taste. Also find the step-by-step on how to wrap bak chang.
I’ve never imagined making zongzi or bak cang in Hokkien dialect, on my own. I mean this was something I took for granted. Either my mom would make them or my aunt would make some or my dad would buy some. Regardless, we always had some to eat. They are also available at most Asian grocery stores too, however, I always miss the one I had at home. Zongzi is traditionally eaten at the Dragon Boat Festival on the fifth day of the fifth lunar month (confused yet ? don’t worry about the day and the month, just focus on the food).
WHAT IS DRAGON BOAT FESTIVAL?
The Dragon Boat Festival is the commemoration of the death of the great poet and official of the state of Chu, Qu Yuan, during the Zhou dynasty. He wrote a great deal of poetry during his life and serve in high offices. He was accused of treason during the warring states period. He felt despair and Qu Yuan drowned himself in the Miluo river in northern Hunan. People who admired Qu Yuan made rice parcels and threw them into the river in the hope that the fish would not consume Qu Yuan’s body and ate the rice parcels instead.
MY GRANDMA’S STORY OF DRAGON BOAT FESTIVAL
The version I’ve heard, told by my late grandma, was that zongzi is made and used as one of the offerings for deceased people. Zongzi made with glutinous rice is sticky in nature, so it will be sticky when eaten using hands. Some Chinese believe that the deceased person isn’t aware that he has passed away and hence, when he eats the glutinous rice cones on the 7th day of his passing, his hands are sticky and when he washes hands, he will see his fingernails that have turned black (rotten). He will then know that he has deceased. So, the zongzi is used to help them realize that they have passed away and rest in peace. Interesting story!
Despite all the stories out there, no one really knows for sure. I just know that Zongzi is eaten all over the world, especially in Asia. Of course, as the Chinese immigrated to other countries, this culture is carried along and now is eaten in other parts of Asia and has been adapted to local taste too.
DIFFERENT KINDS OF STICKY RICE DUMPLINGS (BAK CHANG)
SAVORY VERSIONS: There are Cantonese bak chang, Hokkien bak chang, Teochew bak chang, Hainanese bak chang, and Nyonya Chang as far as I know. All are made with glutinous rice and wrapped in bamboo leaves but with different variations in filling.
SWEET VERSIONS: alkaline dumpling (kee chang), sago dumpling
HOKKIEN BAK CHANG
My Dad’s family is Hokkien and needless to say, Hokkien bak chang is what I grew up eating. Even though my mom’s family is Teochew, but I’ve never tasted Teochew bak chang before. Teochew bak chang has both sweet and savory filling.
Hokkien bak chang is much darker in color because dark soy sauce is used and I know some has black-eyed peas added to the filling. I didn’t use that. The meat filling is also cooked in five-spice powder and chestnuts and salted egg yolk are added. The glutinous rice grain is usually stir-fried in five-spice powder and dark soy sauce for that dark appearance.
PRESSURE COOKER SAVES COOKING TIME
After the success with making Easy no-wrap bak change, I mustered up some guts to try out the traditional wrap bak chang. The Nyonya chang I made with pressure cooker turned out really great too. I simplified the recipe to make it less intimidating but I can assure you it still has the same great taste
1. NO SOAKING OF STICKY RICE
This is probably one of the best parts for me. The glutinous rice can be cooked in the pressure cooker without having to be soaked for hours or overnight. If you plan to boil them, you still need to soak the rice for at least 4 hours
2. REDUCTION IN COOKING TIME
By using a pressure cooker, you save time significantly from regular 2- 2 1/2 hours of boiling down to 50 minutes!
HOW TO MAKE AND PREPARE BAK CHANG
1. STIR FRY THE RICE
After soaking the rice (if you are not using a pressure cooker to cook the bak chang), drain all water. Preheat a large wok or skillet. Add cooking oil. Stir fry garlic until really fragrant. Add the rice followed by all the seasonings.
Stir fry the rice until it picks up all the seasonings and the rice turns slightly sticky. Remove from the heat and let it cool down before using it to wrap
2. COOK THE MEAT FILLING
Preheat a pot or Dutch oven. Add cooking oil and stir fry the garlic until fragrant. Add dried shrimp and stir fry for another minute.
Add the meat and stir fry until the meat turns color.
Add water chestnuts and mushrooms. Continue to stir fry until the meat is cooked through
Stir to mix everything.
Add Chinese sausage and stir fry for another minute. Have a taste and add more soy sauce or salt to taste. It should be savory in taste.
Stir in the crispy shallots (bawang goreng) if using. Dish out and set aside
HOW TO WRAP BAK CHANG (STICKY RICE DUMPLINGS)
1. Stack 2 leaves on top of each other. If you have ragged leaves, you can use another leaf to cover by overlapping them so there won’t be any leakage. Make sure the smooth side of the leaves are facing you
2. Fold into a cone shape
3. Fill it up with about 1 Tbsp of rice and use the back of the spoon to pack it in and slightly create an indentation in the middle for the filling
4. Then add chestnuts, mushrooms, Chinese sausage, and few pieces of the meat
5. Top again with a scoop of rice and press with the back of the spoon to make sure they are tight.
6. Fold one side down
7. Fold the opposite site down
8. Fold the top over
9. This is how it looks like at this point
10. Fold the 2 wings over
11. Now you have this extra piece
12. Fold it over to either side
13. Secure with a kitchen twine
HOW TO STORE AND REHEAT BAK CHANG
You can freeze the bak chang in the freezer and it’s good for 6 months. When ready to eat them, you don’t thaw them. They can go straight from the freezer to the steamer with boiling water and steam for about 10 minutes on high heat or until heated through. You can also reheat them in a microwave on high on 1 minute increment until heated through.
TRY NO-WRAP BAK CHANG TOO
This No-wrap Bak Chang recipe is easy to put together with the same great taste. Thanks to mama for the recipe and thanks Fuschia, for another great story behind this awesome food! I just had a bite and OMG!!!! Superlicious!!!! The sense of satisfaction for being able to eat it and made it from scratch!!!!!
DID YOU MAKE THIS HOKKIEN BAK CHANG RECIPE?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Easy Hokkien Bak Chang (Zongzi-Sticky Rice Dumplings)
Prep Time 1 hr
Cook Time 3 hrs
Total Time 4 hrs
Servings 12 dumplings
For the rice:
- 500 gr glutinous rice / sweet rice / sticky rice
- 500 gr mixture of pork butt and pork belly cut into 2-inch chunks you can use boneless skinless chicken thighs too
- 4 Tbsp cooking oil
- 6 cloves garlic peeled and finely chopped
- 50 gr dried shrimp soaked and drained off water
- 10 shitake mushrooms soak and keep water and slice into 1/2-inch strips
- 12-15 dried chestnuts
- 2 links Chinese sausage remove casing and slice at angle
- 6 salted egg yolks halved (optional)- I didn’t use them this time
- 1/2 cup fried shallot crisp optional
You also need:
- 24-30 pieces dried bamboo leaves
- 1 ball natural-fiber string
The day before:
If you are not using pressure cooker to cook the bak chang, you need to soak the rice for at least 4 hours or overnight. Drain off the water after that
Soak the bamboo leaves in water and then discard the water and wipe the leaves dry with clean cloth the next day when you are ready to use them
Place the meat and ingredients for marinade in a large zipper bag or bowl and marinated the meat overnight for best flavor and taste
Soak the dried chestnuts, mushrooms, and dried shrimp in water separately until soft. I just leave them soaking overnight. Remove the red membrane in chestnuts with a toothpick if you see any. Cut the mushrooms into smaller pieces and finely chop the dried shrimp
Cook the meat filling the day before:
Preheat a pot or Dutch oven. Add cooking oil and stir fry the garlic until fragrant. Add dried shrimp and stir fry for another minute. Add the meat and stir fry until the meat turns color. Add chestnuts and mushrooms. Continue to stir fry until the meat is cooked through Stir to mix everything. Have a taste and add more soy sauce or salt to taste. It should be savory in taste. Stir in the bawang goreng if using. Dish out and set aside
Stir fry the rice:
After soaking the rice (if you are not using a pressure cooker to cook the bak chang), drain all water. Preheat a large wok or skillet. Add cooking oil. Stir fry garlic until really fragrant. Add the rice followed by all the seasonings. Stir fry the rice until it picks up all the seasonings and the rice turns slightly sticky. Remove from the heat and let it cool down before using it to wrap
How to wrap zongzi:
Get the rice, the meat filling and the salted egg yolks (if using) ready for wrapping
Generally, you will need about 2 leaves, stacking on top of each other. If you have ragged leaves, you can use another leaf to cover by overlapping them so there won’t be any leakage. Make sure the smooth side of the leaves are facing you
Fold into a cone shape. Fill it up with about 2 Tbsp of rice and use the back of the spoon to pack it in and slightly create an indentation in the middle for the filling
Then add chestnut, mushrooms, sausage, and few pieces of the meat into the cone. Top again with more sticky rice, filling up almost 3/4 of the cone. Make sure you really pack it down so the dumpling will be nice and tight later
Fold one side down. Fold the opposite site down. Most people don’t fold the two sides and go straight to folding the top part down (as shown in the next step). But I feel like this helps me to wrap “neater” and shows the triangle shape better
Fold the top part down. Fold in both sides. You’ll have this extra piece on top now. Simply fold it down to either one of the side
Tie with a string. Repeat with the rest of the filling and rice
Cooking with Instant Pot pressure cooker:
Press saute and bring water to a boil. Add 1/2 tsp of salt. Place the bak chang in the inner pot of instant pot. I can cook 12 dumplings in my 6-quart instant pot. Fill up with water to make sure it covers the zongzi
Cover the lid. Turn the steam release valve to seal. Press “pressure cooker” and make sure it’s on “high pressure”. Set the timer to 50 minutes. Release pressure immediately after that
Carefully open the lid and use a tong to gently remove the zongzi from the pot to a cooling rack. Let the water drips down. The zongzi will still be soft to touch. I recommend waiting 24 hours before eating them
Boiling on the stove:
Bring a large pot of water to a boil. Add 1/2 tsp of salt. Place the bak chang in a large pot. Bring it back to a boil and then cover and lower the heat to let it gently boil for the next 2 to 2 1/2 hours. If your bak chang is large in size you may need 3 hours or so. At the end of cooking time, you can take one out to see if it’s cooked through. If the rice doesn’t stick to the leaves and doesn’t fall apart and the rice holds together nicely. It’s done. If the rice falls apart, you need to boil them longer
Carefully use a tong to gently remove the bak chang from the pot to a cooling rack to let it cool down for 24 hours before eating them. They will still be soft to touch, but will firm up once they are cooled down completely
How to store and reheat:
If you have leftovers, you can freeze the zongzi in the freezer and it’s good for 6 months. When ready to eat them, you don’t thaw them. They can go straight from the freezer to the steamer with boiling water and steam for about 10 minutes on high heat or until heated through or you can reheat them in a microwave on high on 1 minute increment until heated through
Serving: 1bak changCalories: 460kcalCarbohydrates: 67gProtein: 16gFat: 13gSaturated Fat: 4gCholesterol: 45mgSodium: 1300mgFiber: 2gSugar: 4g
You also need to check out this quick method for making salted eggs. I like to use this method because I can use the egg whites for other things and the salted egg yolks for this recipe any many other recipes calling for salted egg yolks.
14 exclusive rice dumplings deals you need to bag
I don’t think we give the annual Dragon Boat Festival enough credit. Sure, there is a rather sordid legend about Chinese poet Qu Yuan, who drowned in the river during the period of the Warring States. Then, in hopes that his body is not a free-for-all for the fish, the people threw rice dumplings in the river to distract the fish—food for thought, yes?
Still, when this festival rolls around, I wait with glee to see what the restaurants have come up with this year. While I’m always partial to Hokkien dumplings with pork belly and a glowing salted egg orb, I wouldn’t say no to one with wagyu beef or abalone in them. Even better if these dumplings come replete with discounts so you can bag more than just a moreish dumpling.
With My AIA Perks, you can enjoy exclusive rice dumplings deals such as these we’ve rounded up for you. We’ll talk more about how you can enjoy these good deals later, but first, here are 14 exclusive rice dumplings deals that you have to pick up.
1. Wan Hao Chinese Restaurant
Credit – Wan Hao Chinese Restaurant
We’ll start the bak chang rolling with one of the best. The award-winning Wan Hao Chinese Restaurant is a mandatory pitstop for all gourmands alike. The luxurious 5-Head Australian Abalone with Iberico and Parma Ham (S$28) or the rather trendy Sichuan Pepper Chicken with Lotus Root, Fungus, Peanuts and Mushrooms (S$14) are sure to suit your fancy. Otherwise, keep things simple with a Black Truffle 5-Grain (S$14) dumpling—you know, just another Tuesday.
Exclusively on My AIA Perks
Enjoy 20% off a minimum of four pieces of these hand-crafted dumplings now till 14 June 2021.
320 Orchard Road, Singapore Tang Marriott Plaza Hotel, Singapore 238865
+65 6831 4605
Mon to Fri: 12pm – 3pm
Mon to Sun: 6.30am – 10.30pm
Sat & Sun: 11.30am – 3pm
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2. Peach Garden
Credit – Peach Garden
If there were ever a reliable favourite, it would be Peach Garden. As constant as Mariah Carey during Christmas time, Peach Garden’s Braised Pork Belly Rice Dumpling (S$22.26) and Chicken Steak with Petite Abalone and Dried Scallop Dumpling (S$23.33) are the salves that soothe. These handcrafted perennial favourites are like a much-needed hug during these uncertain times.
Exclusively on My AIA Perks
For AIA customers, get 10% off a la carte rice dumplings. Also, redeem an AIA exclusive gift package at S$80 (U. P. S$88.80). This gift comes with six pieces of handcrafted rice dumplings, including Mala Wagyu Beef Dumpling, Chicken Steak with Petite Abalone and Dried Scallop Dumpling, Braised Pork Belly Rice Dumpling, Savoury Pork Rice Dumpling and Alkaline Rice Dumpling with Red Bean. These deals are available from now till 14 June 2021.
More information on their various outlets here
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3. Hua Ting Restaurant
Credit – Hua Ting Restaurant
For a taste of Hong Kong, look no further than Hua Ting Restaurant. With each dumpling deftly handcrafted by Masterchef Lap Fai and his team, you’ll be more than happy to unwrap these savoury bundles such as the Hong Kong Style Rice Dumpling with South African Abalone, Pork Belly, Roast Duck, Salted Egg Yolk and Mushrooms (港式南非鲍鱼裹蒸粽). Or the sweet treats of the Sago Rice Dumpling with Bird’s Nest and Green Beans (燕窝水晶西米粽) with velvety green bean filling that is sure to make your day sweeter.
Exclusively on My AIA Perks
From now till 14 June 2021, Hua Ting Restaurant offers a discount of up to 15% off their dumplings.
442 Orchard Road, Orchard Hotel Singapore, Level 2, Singapore 238879
+65 6739 6666
Daily: 11am – 9pm (For delivery, pick-up or drive-through service)
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4. Love Dumplings
Credit – Love Dumplings
The message is pretty straightforward with Love Dumplings; these rice dumplings are made with love and are ones you’ll love. Started by Sherilyn during the COVID-19 and ‘Circuit Breaker’ period, she follows a family recipe passed down from her great-grandmother.
Love Dumplings takes the love to a whole new level with their one and only Traditional Chinese Glutinous Rice Dumpling (Kiam Bak Chang) (S$4). It’s a generous triangle brimming with chestnuts, salted egg and mushroom—what could be better?
Exclusively on My AIA Perks
Enjoy 10% off Love Dumplings’ Kiam Bak Chang with a minimum order bundle of 10 from now till 30 June 2021.
Only available online here
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5. Eastern Rice Dumplings
Credit – Eastern Rice Dumplings
A family business through and through, Eastern Rice Dumplings had their humble beginnings 40 years ago in a small kampong village in Katong. With a recipe passed down three generations, these dumplings are pieces of heritage you can taste.
The quintessential Nyonya Rice Dumpling (S$4) and Hokkien Rice Dumpling (S$4) are sure to be welcomed additions to your table. Otherwise, Eastern Rice Dumplings also boast the motley crew of well-worn classics such as the Kee Chang (S$1.80), Cantonese Style Rice Dumpling with Egg Yolk (S$4.80) and Black-Eye Beans Mushroom Rice Dumpling (S$3.60).
Exclusively on My AIA Perks
Enjoy 5% off your online order from now till 5 June 2021.
More information about their outlets here
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6. Golden Peony
Credit – Golden Peony
The Golden Peony is where your Cantonese dishes are taken for a spin. Have your pick at juicy and somewhat avant-garde Black Pepper Chilli Crab (S$28.80) dumpling and the Crispy Smoked Duck with Chestnut (S$24.80) dumpling. I know, duck in rice dumpling—now, that’s a first. For sweet treats, forget the usual kee chang and have this Sweeties Rice Dumpling (S$12. 80) that comes with an egg custard filling served with a side of gula melaka syrup.
Exclusively on My AIA Perks
Enjoy 20% off their selection of rice dumplings from now till 13 June 2021.
2 Temasek Boulevard, Conrad Centennial Hotel, Level 3, Singapore 038983
+65 6432 7482
Tue to Fri: 11.30am – 2.30pm & 6.30pm – 10.30pm
Sat & Sun: 11.30am – 1pm, 1.30pm – 3pm & 6.30pm – 10.30pm
Closed on Mon
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7. InterContinental Singapore
Credit – InterContinental Singapore
This year, InterContinental Singapore presents a nostalgic experience with seven varieties of handcrafted rice dumplings. The Smoked Duroc Pork Char Siew Dumpling (S$9.60) is sure to wow, while the Mala-braised Beef Brisket Dumpling (S$12) takes the love affair with mala to new heights. Elsewhere, InterContinental Singapore’s signature moreish Black Bean Chicken Dumpling (S$9.60) is a dependable and excellent choice.
Exclusively on My AIA Perks
Enjoy 20% off rice dumplings from now to 14 June 2021 and get a limited edition dumpling carrier as well. With a minimum purchase of S$100, enjoy 25% off rice dumplings.
80 Middle Road, InterContinental Singapore, Level 2, Singapore 188966
+65 6825 2062
Tue to Fri: 12pm – 3pm & 6pm – 10pm
Sat to Mon: 11.30am – 3pm & 6pm – 10pm
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8. Mitzo Restaurant & Bar
Credit – Mitzo Restaurant & Bar
When it comes to contemporary Cantonese cuisine, no one does it better than Mitzo Restaurant & Bar. The Savoury Quinoa Dumpling (S$15) is a modern dumpling with a mix of three types of quinoa grain, fortified with succulent pork belly, salted egg, and green beans.
If not, the #PlantForward Truffle Multigrain Dumpling (S$13) is truly a bak chang for the times. This multigrain truffle dumpling comes with five grains along with Heura plant-based chicken and osmanthus honey. I’d say this is the most 2021 dumpling we have here.
Exclusively on My AIA Perks
Enjoy a 15% discount off Mitzo’s Indulgent Rice Dumplings.
270 Orchard Road, Grand Park Orchard, Level 4, Singapore 238857
+65 6603 8855
Mon to Fri: 12pm – 2.30pm & 6.30pm -10.30pm
Sat & Sun: 11.30ma – 2.30pm & 6.30pm -10.30pm
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Credit – Jade
In celebration of the Dragon Boat Festival, Jade at The Fullerton Hotel Singapore presents Jade Originals Rice Dumplings presents two new creations that are sure to tickle your fancy.
The Ginseng Chicken Glutinous Rice Dumpling (S$18) and the Bak Kut Teh Flavour Pork Glutinous Rice Dumpling (S$12) are new to the line-up. The latter is an inspired take by Chinese Executive Chef Leong Chee Yeng on the well-loved local comfort food. The best of both worlds, it might be all you ever need for this Dragon Boat Festival.
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Enjoy a 10% discount on rice dumplings from now to 14 June 2021.
1 Fullerton Square, The Fullerton Hotel Singapore, Singapore 049178
+65 6877 8188
Mon to Fri: 11.30am – 3pm
Mon to Sun: 6.30pm – 10.30pm
Sat & Sun: 10.30am – 12.30pm & 1.30pm – 3.30pm
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Credit – TungLok
TungLok is all about having the best time at home. With HOME FIESTA, gourmet meals have never been so fast and easy. But, if new-fangled flavours are not your thing, then the TungLok X.O. Dumpling (S$21.83 for three pieces) is an easy crowd-pleaser that pulls out all the stops.
A tried and true orchestra of pork belly, dried scallop and braised mushroom are all but music to our ears. The punchy X.O sauce adds just enough gravitas to elevate to make a song we keep coming back to.
Otherwise, the Honey Dates Rice Dumpling (S$29.96 for 10 pieces) is a sweet little number rich and creamy enough for dessert. A plush parcel also helps to reduce cholesterol and aids in digestion, amongst other health benefits. Who says dumplings can’t do it all?
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With a minimum spend of S$120, you’ll get to enjoy 10% off these goodies from now till 8 June 2021.
Only available online here
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11. Hougang Kueh
Credit – Hougang Kueh
Hougang Kueh is your no-frills; what you see is what you get bak chang. Using recipes that have been with them for three generations, these dumplings ensure that tradition is intact. Take the Traditional Bak Zhang (S$17.50) with the usual mix of braised pork and chestnuts. Other perennial favourites include the Nonya Bak Zhang (S$22.50), which comes with its trademark minced pork and diced winter melon.
Exclusively on My AIA Perks
Enjoy 10% off dumplings from now till 30 June 2021.
Only available online here.
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12. Shang Palace
Credit – Shang Palace
For an ambrosial selection of dumplings at the Dragon Boat Festival, look no further than Shang Palace. Here, you’ll find dumplings befitting the Elysian fields. Shang Palace’s new Applewood-smoked Rice Dumpling with Abalone, Matsutake Mushroom, Foie Gras and Smoked Chicken (S$108) is truly the food of the gods. Otherwise, the Shang Palace Signature Barbecued Pork Rice Dumpling with Yunnan Ham and Conpoy (S$23.63) is just as lavish and will make you feel like the upper echelons of society.
Exclusively on My AIA Perks
Get a 10% off these dumplings from now till 14 June 2021.
*This discount is not applicable for the Applewood-smoked Rice Dumpling with Abalone, Matsutake Mushroom, Foie Gras and Smoked Chicken dumpling.
22 Orange Grove Road, Shangri-La Hotel, Singapore 258350
+65 6213 4473
Mon to Fri: 12pm – 2.30pm & 6pm – 10pm
Sat & Sun: 11am – 3pm & 6pm – 10pm
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13. Yan Ting Restaurant
Credit – Yan Ting Restaurant
For the best of Cantonese cuisine, Yan Ting Restaurant at The St. Regis Singapore is where you’ll find exquisite yet hearty Cantonese cuisine that will satisfy even the most discerning gastronome. A savoury Black Glutinous Rice Dumpling with Abalone and Golden Dried Scallops (S$41.75) that is equal parts indulgent and irresistible. Elsewhere, we see the Glutinous Rice Dumpling with Pork Belly, and Salted Egg Yolk (S$24.65) perfected to a T.
Exclusively on My AIA Perks
Enjoy 10% off these dumplings from now till 14 June 2021.
29 Tanglin Road, The St. Regis Singapore, Level 1U, Singapore 247912
+65 6506 6887
Daily: 11am – 3pm & 5.30pm – 9pm
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14. Li Bai Cantonese Restaurant
Credit – Li Bai Cantonese Restaurant
Li Bai Cantonese Restaurant pays homage to the time-honoured tradition of the Dragon Boat Festival with a decadent array of homemade rice dumpling creations. One of their new dumplings is the Vegetarian Multi-grain Rice Dumpling (S$28), for a lighter but equally tasty option for you this year.
If not, the Abalone and Pumpkin Rice Dumpling (S$48) would do quite nicely too. A rather unlikely combination of abalone and pumpkin but one that inherently works in its favour. If all else fails, you have the Traditional Rice Dumpling (S$48) with the usual suspects of chestnuts, braised meat, and dried scallops to fall back on.
Exclusively on My AIA Perks
Enjoy 10% off rice dumplings from now 14 June 2021. With a minimum of five dumplings purchased, enjoy 20% off your dumplings.
39 Scotts Road, Sheraton Towers Singapore, Singapore 228230
+65 6839 5623
Daily: 11.30am – 2.30pm & 6.30pm – 10.30pm
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With all this talk of My AIA Perks, we haven’t even told you how to get them. Quite simply, as an AIA customer, all you have to do is to log in to My AIA SG and select My AIA Perks under My Rewards. Next, browse through the wide selection of rewards and then redeem them—it’s as easy as that. Not only that, My AIA Perks also has a wide range of offers available all year round. Be sure to check it regularly for new rewards to ensure you don’t miss out on these fabulous deals!
*This post is brought to you in partnership with AIA Singapore Private Limited.
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13 Unique Rice Dumplings to Order in Singapore this Dumpling Festival 2021
With Dragon Boat Festival (端午节 Duan Wu Jie) coming up next Monday, have you started ordering your bak zhangs (dumplings) yet? In case you haven’t, here are our SG Lifestyle Team’s suggestions on a list of unique dumplings to order!
1) Nasi Lemak Rice Dumpling from House of Seafood
Unique Dumpling: Nasi Lemak Rice Dumpling
Where to Get: House of Seafood @ 3 Punggol Point Road, Singapore 828694 The Punggol Settlement #01-01 & #01-02
2) Deep Fried Teochew Double Delight Bak Chang from Toast Box Singapore
Unique Dumpling: Deep Fried Teochew Double Delight Bak Chang
Where to Get: All Toast Box outlets in Singapore
3) Black-Eye Beans Rice Dumpling from Eastern Rice Dumpling | 东园肉粽
4) Hokkaido Sweet Potato “Lava” Rice Dumpling from PARKROYAL COLLECTION @ MarinaBay
Unique Dumpling: Hokkaido Sweet Potato “Lava” Rice Dumpling
Where to Get: PARKROYAL COLLECTION @ MarinaBay
5) Singapore Black Pepper Chili Crab, Prawn and Bedford Scallops Rice Dumpling or Crispy Smoked Duck, Chestnut Rice Dumpling
Unique Dumpling:Singapore Black Pepper Chili Crab, Prawn and Bedford Scallops Rice Dumpling or Crispy Smoked Duck, Chestnut Rice Dumpling
Where to Get: Conrad Hotel
6) Ginseng Chicken Glutinous Rice Dumpling 人参鸡枕头粽 from Fullerton Hotel7) Sweetened Purple Glutinous Rice Dumpling with Custard (350g) from Shangri-La Singapore
Unique Dumpling: Sweetened Purple Glutinous Rice Dumpling with Custard (350g)
Where to Get: Shangri-La Singapore
8) Petite Mango Sago Fruity Crystal Jelly Dumpling from Crystal Jade
Unique Dumpling: Petite Mango Sago Fruity Crystal Jelly Dumpling
Where to Get: All Crystal Jade outlets in Singapore
9) Smoked Duroc Pork Char Siew Dumpling with Black Gold Garlic from InterContinental® Singapore10) Gourmet Bakkwa Rice Dumpling (w Yolk) from Bee Cheng Hiang
Unique Dumpling:Gourmet Bakkwa Rice Dumpling (w Yolk)
Where to Get: All Bee Cheng Hiang outlets in Singapore
11) Beef Brisket Dumpling from Man Fu Yuan
Unique Dumpling: Beef Brisket Dumpling
Where to Get:Man Fu Yuan Intercontinental Singapore
12) Vegetarian Multi-grain Rice Dumpling (500gr) from Li Bai Cantonese Restaurant from Sheraton Towers Singapore13) Black Truffle Wagyu Dumpling from London Fat Duck
Unique Dumpling: Black Truffle Wagyu Dumpling
Where to Get: All London Fat Duck outlets in Singapore
We hope you will find this round-up useful.
Meanwhile, here’s wishing our readers a wonderful Dragon Boat Festival (端午节 Duan Wu Jie) ahead!
More importantly, don’t say we NEVER share and remember to #StayHomeStaySafe (opt for delivery where possible!)
*All images and captions credits to the respective sources
Raffles Hotel Singapore Offers New Rice Dumplings
The take-home treats will be available from June 1 until the Dragon Boat Festival, which falls on the 14th.
Spiced pork belly glutinous rice dumplings. (All photos courtesy of Raffles Hotel Singapore)
While there likely won’t be any races or opportunities to dine out this Dragon Boat Festival due to social distancing measures, Singapore residents can still celebrate the occasion by ordering sticky rice dumplings stuffed with premium ingredients from the Raffles Hotel. The eponymous celebrity chef of the Raffles’ Chinese fine-dining restaurant 藝 yì by Jereme Leung has unveiled a new selection of sweet and savory rice dumplings, all wrapped in bamboo leaves as per tradition.
If it’s classic flavors you’re after, go for the traditional abalone and Jinhua ham glutinous rice dumplings, priced at S$48 each. The decadent, umami-rich filling includes 12-head abalone, Jinhua ham, Japanese dried scallops, roast duck, pork belly, chestnuts, and the all-important salted duck egg yolk.
Meanwhile, the spiced pork belly glutinous rice dumpling (S$18 each) offers a piquant alternative with a Southeast Asian twist. Its melt-in-the-mouth stuffing of tender pork belly and Japanese dried scallops come accentuated with sambal and Sakura shrimps.
Kee chang (alkaline sticky rice dumplings) served with the Raffles’ signature kaya jam.
And there’s a dessert option too. Sweet-toothed foodies should order kee chang with Raffles’ signature kaya jam (S$22 for five pieces, including a 200 gram jar of kaya). Leung has chosen to pair the smaller treats with the aromatic, coconut- and pandan-infused flavor of kaya, instead of having them dipped in a bowl of white sugar or drizzled with palm sugar syrup.
Rice dumplings from 藝 yì by Jereme Leung are now available via rafflesgrabandgo.com, and those who order online by May 31 will enjoy a 20 percent early bird discount. From June 1–14, 2021, the rice dumplings will be available for self-collection from 11:30 a.m. to 9 p.m. at the Raffles Grab & Go counter inside Raffles Hotel Singapore. Delivery is also available for the same period, though it’ll be subject to additional charges.
More information here.
Traditional abalone and Jinhua ham glutinous rice dumplings from the Raffles Hotel.
It’s time for Dragon Boat Festival Rice Dumplings Again »
It’s the season of Rice Dumplings
Dragon Boat Festival or 端午节 returns 14 June 2021. This just means it is rice dumplings season all over again. We will also get to taste our fair share of rice dumplings the coming weeks. So far we have tasted some of the dumplings from Crystal Jade as well as Xin Cuisine at Holiday Inn Singapore Atrium. Mala seems to be a popular flavour once again with more of such dumplings seen from the different kitchens.
BreadTalk, Thye Moh Chan and Toast Box
BreadTalk Group Rice Dumplings
Thye Moh Chan, BreadTalk and Toast Box are jointly presenting two rice dumplings this year – The Teochew Double Delight Bak Chang and Teochew Salted Egg Bak Chang.
The Teochew Double Delight Bak Chang is filled with succulent pork belly and shiitake mushrooms braised in a robust sauce accentuated with five-spice powder, pepper and coriander powder. It is balanced by just the right amount of homemade tau san filling and chestnut to lend a touch of sweetness. The Teochew Salted Egg Bak Chang features juicy pork belly, fried dried shrimp, chestnut and a salted egg.
The bak changs are priced at S$6.50 each. If you purchase six at S$39, you will also get one complimentary bak chang. Or get ten at S$65 and receive two complimentary bak changs. You can boil the rice dumplings or steam them to eat.
Click here to order. You can also purchase at Thye Moh Chan, BreadTalk and Toast Box outlets, delivery platforms and Shopee for Thye Moh Chan.
Grandma’s Braised Pork Belly with Purple Glutinous Rice Dumpling
Chef Martin Foo at Crystal Jade unveils five rice dumplings this Dragon Boat Festival. We got to try the new Grandma’s Braised Pork Belly with Purple Glutinous Rice Dumpling (S$9.80). Made with purple glutinous rice, this dumpling contains grandma’s braised pork belly. This pork belly is also available on Crystal Jade Palace’s a la carte menu. Pork belly is simmered until fork-tender, sticky and moreish, and slow-braised with quality soy sauce, rock sugar and spices. Shitake mushrooms and chestnuts are also added for added flavour and bite.
The Spicy Dried Shrimp “Hey Bi Hiam” Rice Dumpling (S$8.80) returns with a full-bodied filling of diced chicken tossed in a generous amount of feisty homemade spicy dried shrimp paste made with Indonesian dried red shrimp and Hokkaido conpoy and other ingredients.
The Traditional Hong Kong-style Premium Jinhua Ham with Convoy Rice Dumpling (S$19.80) is presented in a rectangular parcel shape. The Hong Kong-style dumpling is double wrapped. The inner layer is wrapped with reed leaves, then wrapped again with a larger lotus leaf. This upsized deluxe dumpling is filled with over nine ingredients. They include Jinhua ham, top quality Hokkaido conpoy, roasted pork and roast duck among others.
The Classic Five-Spice Marinated Pork Rice Dumpling (S$8.80) bears the aroma of five-spice powder and includes the essentials of a classic dumpling.
Petite Mango Sago Fruity Crystal Jelly Dumpling
The new Petite Mango Sago Fruity Crystal Jelly Dumpling (S$7.80 for 3) is a chilled dessert. Yes, please do not steam this together with the other dumplings. The konnyaku pyramid encapsulates fresh mango chunks, bittersweet pomelo sacs and crunchy basil seeds.
Bundled sets of 3 or 5 rice dumplings are available at S$25.80 or S$42.80 respectively. Enjoy some savings when you purchase bundled sets of Classic Five-Spice Marinated Pork Rice Dumpling, Spicy Dried Shrimp ‘Hey Bi Hiam’ Rice Dumpling and Grandma’s Braised Pork Belly with Purple Glutinous Rice Dumpling.
Click here to order or pick them up from Crystal Jade outlets. Available till 14 June 2021.
Din Tai Fung
Rice Dumpling with Flavoured Pork (Din Tai Fung photo)
Din Tai Fung celebrates the Dragon Boat Festival with its Rice Dumpling with Flavoured Pork. It is priced at S$6.50 per steamed piece of S$5.80 per frozen piece. The rice dumplings are prepared with top-grade pearl glutinous rice lightly flavoured with premium soya sauce and marinated by hand to avoid damaging the rice grains.
Each dumpling is filled with succulent premium pork belly marinated in 15 types of spices and condiments, then wrapped with aromatic bamboo leaves in a unique pillow-shape for even steaming.
Click here to order. You can also order from GrabFood and foodpanda.
Traditional Hong Kong Style Rice Dumpling (Golden Peony photo)
Golden Peony Executive Chef Ku and his team offers four savoury and one sweet rice dumplings this year. The Traditional ‘Hong Kong’ Style Rice Dumpling (S$33.80 nett) is packed with abalone, Chinese mushroom, conpoy, ‘dong po’ pork, mung beans, salted egg yolk, roast pork, chestnuts and lotus seed.
For S$28.80 nett, the Singapore Black Pepper Chilli Crab, Prawn and Bedford Scallops Rice Dumpling sounds appetising. An interesting one would be the Crispy Smoked Duck, Chestnut Rice Dumpling (S$24.80 nett). The Dried Velvet Mushroom 5-Grain Rice Dumpling (S$21.80 nett) is filled with chestnut, morel mushroom, dried velvet mushroom, red dates, wolf berries, lotus seed and black fungus.
The only sweet dumpling from Golden Peony is the Egg Custard Sweeties Rice Dumpling (S$12.80 nett). This dumpling contains salted egg yolk custard and gula melaka.
Not sure what to get, then go for the Luxury Package at S$118 nett. Get the five varieties of rice dumplings and a complimentary bottle of home-made XO sauce.
Click here to order. Order before 24 May 2021 and enjoy a special 30% early-bird discount.
Hai Tien Lo
Premium Rice Dumpling Set (Hai Tien Lo photo)
Executive Chef Ben Zeng and Dim Sum Chef Ho Kam Fai present five delicious interpretations inspired by comfort dishes. Hai Tien Lo’s Traditional Jumbo Rice Dumpling with Abalone (S$38.80) returns. It contains pork belly, salted egg yolk, chestnuts, green beans, lotus seeds and a whole abalone. This dumpling is perfect for sharing or enjoyed as a meal on its own. Also try the Classic Taiwanese Dumpling with Sesame Oil Chicken (S$18.80 per piece). And get Teochew Dumpling with Yam Paste and Gingko Nuts (S$10.80) if you are looking for a dessert dumpling.
The Classic Bundle Set (S$68) and Premium Bundle Set (S$98) features six dumplings in three flavours. They are packaged with a bottle of Hai Tien Lo’s Signature Homemade XO Chilli Sauce or Sweet and Sour Spicy Bean Paste Sauce.
Click here to order. Pan Pacific Privileges members enjoy 10% savings with point accruals.
Assorted Dumpling Set (Hua Ting Restaurant photo)
This year Hua Ting Restaurant at Orchard Hotel Singapore offers three house-crafted rice dumplings for takeaway and gifting. They include the Signature luxe savoury Hong Kong Style Rice Dumpling with South African Abalone, Pork Belly, Roast Duck, Salted Egg Yolk and mushrooms. The other two dumplings are new creations. One is a nutritious rice dumpling with Pork Bone Cartilage, Preserved Vegetables and Mushrooms and a nourishing sweet Sago Rice dumpling with Bird’s Nest and Green Beans. They are available until 10 June 2021.
Get the Assorted Dumping Set at S$65.80 for the three varieties of dumplings. These rice dumplings can also be enjoyed with Hua Ting’s aromatic and full bodied XO Chilli Sauce, Shrimp Paste Sauce or Soya Bean Chilli Sauce that are available for takeaway.
Visit here to order. Enjoy 15% discount for orders before 10 June 2021.
Rice Dumplings (Li Bai photo)
Li Bai at Sheraton Towers offers three homemade rice dumplings for takeaway or delivery. Vegetarian Multi-grain Rice Dumpling (S$28 for 500g) is a new creation this year. It is packed with meat-free nugget, assorted mushroom (Matsutake, King Oyster and Chinese), assorted fungus (elm, yellow, snow and black), beancurd skin, multi-grain rice, kidney bean, lotus seed and chestnut.
The signature Traditional Rice Dumpling (S$48 for 1kg) is filled with customary ingredients. They include pork belly, roast duck, Chinese mushroom, chestnut, salted egg, conpoy and dried shrimp. The Abalone and Pumpkin Rice Dumpling (S$48 for 800g) has generous filling of whole abalone, pumpkin, Chinese mushroom, pork belly, salted egg, chestnut, conpoy and mung bean.
Click here to order.
Man Fu Yuan
Man Fu Yuan Rice Dumplings (InterContinental Singapore photo)
Man Fu Yuan introduces a new Mala-braised Beef Brisket dumpling (S$15 nett). The beef brisket has been marinated and braised with mushrooms, bamboo shoots, coriander and mala spice. The Smoked Duroc Pork Char Siew Dumpling with Black Gold Garlic (S$12 nett) comes in an iconic circular-shape looking like a black gold garlic.
The X.O. Sauce Nyonya Rice Dumpling (S$12 nett) and Signature Black Bean Chicken Dumpling (S$12) make a return, marinated with homemade sauces. Some people still prefer a good Traditional Hokkien Style Dumpling (S$10 nett). Other flavours include Black Sesame Rice Dumpling (S$8 nett) and Red Bean Lye Rice Dumpling (S$8 nett).
Three gift sets of four dumping packed in a limited edition dumpling bag for families and friends are available. The Tea Bundle (S$78 nett) includes two signature teas in traditional tea canisters. A Champagne Bundle (S$88 nett) includes a 375ml bottle of Taittinger Brut Reserve Champagne NV Half Bottle. The Premium Bundle (S$118 nett) includes a Taittinger Brut Reserve Champagne NV Half Bottle and one canister of tea.
Click here to order. Order before 1 June 2021 and enjoy 20% early bird savings.
OmniMeat Strip Rice Dumplings
OmniMeat Strip Rice Dumpling with Porcini Vegan Salted Egg (Green Common photo)
Green Common launches the new OmniMeat Strip Rice Dumplings with Porcini & Vegan Salted Egg for those who are looking for a vegan-friendly version. The dumpling features a filling that is carefully mixed into a nutritious blend of glutinous rice, mixed grains and white quinoa and topped with finely diced porcini mushrooms and chestnut. This cholesterol-free dumpling contains less than half the total fat and saturated fat found in traditional rice dumplings.
The rice dumpling is priced at $9.90 and is available exclusively at Green Common Singapore located at 1 HarbourFront Walk, VivoCity, #01-169/170, Singapore 098585.
Luxury Trio Dumplings (Paradise Group photo)
Paradise Group has created a new Spicy Smoked Duck with Dried Shrimp Dumpling. One that contains smoked duck, pork belly, salted egg yolk, chestnut, dried shelled shrimp, dried shrimp, shiitake mushroom and mung bean. A house-made mala sauce is infused into the glutinous rice. The sauce is made with nine spices including Sichuan peppercorns, chilli bean paste and cinnamon.
The Luxury Trio Dumplings Gift Set (S$42. 80) is available for collection from 28 May 2021 onwards. It comes with a Spicy Roasted Duck with Dried Shrimp Dumpling, a Deluxe Pork with Conpoy and Chestnut Dumpling, and a Black Truffle Five Grain Dumpling.
Other dumplings include the Black Truffle Five Grain Dumpling (S$12.80), Premium Abalone Dumpling (S$23.80), Deluxe Pork with Convoy and Chestnut Dumpling (S$11.80) and Salted Pork Belly Brown Rice Dumpling (S$10.80). For something sweet, there is the Red Bean Paste Dumpling (S$6.80).
Click here to order. Deliveroo, foodpanda and Grabfood also offer deliveries. Citi, Maybank, and PGR cardmembers enjoy 15% off with takeaway of 4 or more rice dumplings from Paradise Group brands.
PARKROYAL on Kitchener Road
Rice Dumpling Bundle (PARKROYAL on Kitchener photo)
Si Chuan Dou Hua at PARKROYAL on Kitchener Road offers an assortment of rice dumplings in a bundle set that comes with an exclusive eco-friendly reusable thermal bag. Being the year of the Ox, Executive Chef Leung Wing Cheung and his team chose the American Wagyu meat to create the restaurant’s own Traditional Cantonese Brown Rice and Wagyu Beef (S$16 per set of 2 or S$9.80 per piece) – with glutinous rice, brown rice, green bean, garlic and tender wagyu beef.
The Traditional Cantonese Rice Dumpling with Abalone and Goose Liver Sauce (S$22.80 per piece) is famed for the size and shape. The perennial favourite is filled with Chef’s signature roasted pork, roast duck, marinated pork belly, and salted egg yolk, encased in lotus leaf. Chef’s newest creation is the Chilled Sago Dumpling with Purple Potato, Red Bean and Lychee (S$10 per set of 3).
A six-course menu priced at S$49.90 per person with a minimum two persons is available. Chef Leung’s traditional handcrafted rice dumpling and a combination of his specialty Dim Sums, Double-boiled Soup of the Day and many more are available to order. The Exclusive Bundle Deal (S$38.80) comes with 1 Traditional Cantonese Rice Dumpling with Abalone, Conpoy and Black Mushroom, 2 Traditional Cantonese Brown Rice Dumpling with Wagyu Beef and 3 pieces of Sago Dumpling with Purple Potato, Red Bean and Lychee.
Click here to order.
Premium XO Cantonese Rice Dumpling and Traditional Hakka Kurobuta Pork Belly Rice Dumpling (Peach Blossoms photo)
Peach Blossom’s Chef Edward Chong has created a new Blazing Pig Trotter Rice Dumpling (S$68.80) encased in clay and baked to retain the moisture and flavour of the ingredients. It is packed with juicy pig trotter in fermented beancurd, abalone, convoy, Japanese flower mushroom and crunchy chestnut.
The parcel-shaped Premium XO Cantonese Rice Dumpling (S$36.80) is filled with abalone, Kurobuta pork belly, Conpoy, Japanese flower mushrooms and chef’s homemade XO sauce. It serves up to four persons. Other dumplings include the Traditional Hakka Kurobuta Pork Belly Rice Dumpling (S$18.80) and Hokkaido Sweet Potato “Lava” Rice Dumpling (S$16.80).
A Bundle Set priced at S$68.80 comes with the XO Cantonese Rice Dumpling, Traditional Hakka Rice Dumpling and Hokkaido Sweet Potato “Lava” Rice Dumpling.
Click here to order. Order before 31 May to enjoy an early bird discount of 25% (except for bundle sets) when you charge to certain credit cards. A regular discount of 15% is available from 1 to 14 June 2021 and 15% off bundle sets from 17 May to 14 June 2021. Free delivery is available for orders of S$500 and above.
Resorts World Sentosa Dumpling Feast
Dumpling Feast 2021 (Resorts World Sentosa photo)
Resorts World Sentosa presents a Dumpling Feast of updated classics in an array of Asian flavours handcrafted by eight of its expert chefs. Available for orders until 16 June, the luxurious set features Feng Shui Inn’s Golden Summer Dumpling and Nonya Sapphires Dumpling, Osia Steak and Seafood Grill’s Eternal Amber Dumpling, Syun’s Chest of Pearls Dumpling, Twin Treasures Dumpling by RWS Executive Chef Tang Puck Seng, Bouquet of Rubies Dumpling by RWS Executive Pastry Chef Kenny Kong, Ocean’s Jewels Dumpling by RWS Executive Sous Chef Goh Wee Meng and Siamese Jade Dumpling by RWS Chef de Cuisine Surangkana “Aae” Sub-Anan.
The luxurious eight-piece gourmet Dumpling Feast set is priced at S$118 nett or S$98 nett for RWS Invites members. The Siamese Jade Dumpling by Chef Surangkana “Are” Sub-Anan is unique. The sweet treat features glutinous rice with fresh coconut milk, palm sugar, lotus seed and a creamy taro filling, enveloped in banana leaves and then slow-roasted over low heat.
Click here to order. Collect from Feng Shui Inn at Crockfords Tower, Resorts World Sentosa. A delivery fee of S$25 per location applies. Free delivery for online orders of three sets and above.
Rice Dumplings (Wan Hao photo)
Wan Hao at Marriott Singapore Tang Plaza adds three new rice dumpling flavours and brings back two best sellers this year. 5-head abalone, iberico, parma ham, conpoy and mushroom he 5-head Australian Abalone with Iberico & Parma Ham Rice Dumpling (S$28 nett). The Sichuan Pepper Chicken with Lotus Root, Fungus, Peanuts & Mushrooms Rice Dumpling (S$14 nett) is inspired by popular ingredients of Mala Xiang Guo. Enjoy spicy chunks of juicy chicken thigh meat, lotus root, peanuts and mushroom, marinated in Chef’s special Mala sauce of Sichuan peppercorns, dried chilli and chilli oil. It has hints of spiciness. A sweet Honey Red Dates with Salted Green Beans, Red Beans and Melon Candy Rice Dumpling (S$13 nett) is perfect as a dessert.
The traditional Eight Treasures Glutinous Rice Pudding and Black Truffle 5-Grain Vegetarian Rice Dumpling (S$14 nett) return this year. The latter is healthier with wholesome goodness with grains such as brown rice, oats, sorghum rice, barley and pearl rice. Other ingredients include vegetarian Bak Kwah, carrot, black fungus, turnip, braised peanuts, cabbage and black truffle.
Click here to order. Purchase at least four handcrafted rice dumplings elegantly packaged in a gold premium box and enjoy 15% off.
Mala Chicken Dumpling with Dried Scallops at Xin Cuisine
The new Mala Chicken Dumpling with Dried Scallops (S$18. 80) from Xin Cuisine is one of our favourites. While it is not overpowering, this dumpling still numbs your tongue a little with every bite. Two other dumplings are also available – Xin’s Signature Home-made Traditional Dumpling (S$14.80). There is also a sweet version of Signature Red Lotus Seed Paste Dumpling Served with Osmanthus Sauce (S$11.80).
The savoury dumplings are 380g each. You can order the Xin’s Signature Home-made Traditional Dumpling at S$66 for a bundle of six. There is also an Assorted Dumpling Bundle priced at S$68. That comes with a pair of each of the three flavours.
Click here to order before 12 June 2021. Order before 31 May 2021 and enjoy 20% off.
藝 yì by Jereme Leung
Traditional Abalone & Jinhua Ham Rice Dumpling (Raffles Hotel Singapore photo)
藝 yì by Jereme Leung celebrates Dragon Boat Festival with a trio of exquisite rice dumpling creations. The Traditional Abalone & Jinhua Ham Glutinous Rice Dumpling features 12-head abalone, Jinhua ham, Japanese dried scallops, roast duck, pork belly and chestnuts. Each is priced at S$48. The Spiced Pork Belly Glutinous Rice Dumpling (S$18) is packed with tender pork belly and Japanese dried scallops, sambal and Sakura Shrimps. For desserts, the Kee Chang with Raffles Signature Kaya Jam is priced at S$22 for five pieces including a 200g jar of Raffles Signature Kaya Jam.
Visit here to order. Available till 14 June 2021 for self-collection and delivery. Self-collection is from 11.30 am to 9 pm at the Raffles Grab & Go Counter at 1 Seah Street, #01-22, Raffles Hotel Singapore, Singapore 189673,
Chinese Rice Dumpling Cooking Class Singapore
Learn Chinese Rice Dumpling Cooking Class in Singapore
In honour of the Dragon Boat Festival, we are offering the Chinese Rice Dumpling Cooking Class in Singapore.
Also known as Zong, rice dumplings are the staple of the Dragon Boat Festival.
Falling on the fifth day of the fifth month of the Chinese Lunar Year, the Dragon Boat Festival celebrates the life and tragic death of the poet, Qu Yuan.
The date varies on the Chinese Lunar calendar works.
In our hands-on Chinese Rice Dumpling Cooking Class, you will learn how to make the delicious Zongzi that everyone enjoys on this festive day.
In our fully equipped learning kitchen with all the right utensils, you will learn each detail of how to properly cook the rice, prepare the marinade, and create the filling whether it is pork or another fabulous meat.
Eventually, comes the wrapping of the rice dumpling in the bamboo leaves to cook this delicious Chinese Rice Dumpling to perfection.
Our expert Chinese chefs will be with you to guide you step by step in the kitchen studio.
Our chefs will demonstrate to you how to make the recipe and then guide you as you try it on your own.
If you are a bit off track, the chefs will provide the necessary guidance.
Ask all the culinary questions you have to our expert chefs.
They have been cooking rice dumplings for years and are more than happy to share with you all their Zongzi secrets.
Timing and temperature are essential for healthy cooking, and you will learn the proper temperature for these excellent rice recipes.
Most people would remember their mother’s Zongzi.
These Zongzi are made with love and kindness, and when to serve to friends and family, this brings people together.
It is important to take this cooking class earlier so you can prepare this traditional dish for your family.
Spend a 3 hour hand on the session at our excellent culinary school and attain a skill that you can utilise in your kitchen.
You will make new friends in the Chinese Rice Dumpling Cooking Class.
Our staff is here to answer any questions you have regarding our cooking class.
You’ll learn from our expert chefs everything you need to know about making excellent Zongzi.
Let us take the stress out of your cooking worries and fill them with the proper knowledge on how to cook the right way.
You will have the chance to come out of this class and create delicious and yummy Rice Dumplings that will rival others.
Join our class and let us help you make this a memorable eating experience.
90,000 What needs to be done in Singapore?
Gordon Ramsay and Anthony Bourdain came to the city to “hunt”. Moreover, since 2016, the Michelin Guide has been published in Singapore. For three years in a row, two points have been awarded a Michelin star at hawker centers. One is Hong Kong Soya Sauce Chicken Rice and Noodle, which serves sweet crispy chicken with noodles or rice in soy sauce. The second is Hill Street Tai Hwa Pork Noodle, which specializes in Chaoshan noodles with chunks of pork, liver and dumplings in vinegar sauce.However, it is not at all necessary to chase the places marked with stars. Even an unnamed food court stall might surprise you. The largest hawker centers are Maxwell Food, Lau Pa Sat, Newton, MakanSutra Gluttons Bay, Golden Mile Food. The atmosphere is similar everywhere – plastic tables, noise, din and maddening aromas.
Take note of the following dishes:
1) char koay teow – fried rice noodles with shrimps, sweet Chinese sausages and soy sprouts;
2) satay – pieces of chicken, lamb or beef fried on skewers with peanut sauce;
3) carrot cake – omelet with turnips and rice dumplings;
4) popiah – a thin flatbread stuffed with turnips, carrots, eggs, Chinese sausage, tofu, peanuts and soaked in bean sauce;
5) omelet with oysters – not a luxury, but an ordinary breakfast in hawker centers, when eggs and fresh oysters are mixed in a hot frying pan;
6) two very strange desserts, without which the idea of Singaporean cuisine would be incomplete: Ice kacang – ice drizzled with colorful syrups, fermented beans, jelly and corn and cendol – cold coconut soup with green noodles tinged with pandan , where beans and ice are also added.
Food is usually washed down with juices from dragon fruit, mango or soursop, do not miss the bandung milkshake with rose syrup and barley drink.
Almost nothing is produced in Singapore, so it will hardly be possible to bring something local. All products in supermarkets and markets are from Malaysia, Thailand and Indonesia. However, Peranakan Green Glutinous Rice Sweets with Pandan Juice and Kaya Breakfast Pasta are available as a gift for gourmets.The best shopping malls with luxury brands are located on Orchard Road – ION, Takashimaya, Tangs and others.
Text Lyudmila Egorshina
Singapore Cuisine – Culinary Eclecticism
First, imagine: the area of Singapore is only 725 km ² – in Moscow there would be room for three Singapore. Several gastronomic traditions peacefully coexist on a small territory – an amazing taste mix of Chinese, Indian, Malay and Indonesian cuisines.There is also Peranakan cuisine. Her recipes were invented by nyonya – the descendants of mixed marriages between Chinese and Malaysians. To keep Asia from lonely, English and Portuguese dishes have added a European flavor. So Singaporean cuisine is one of the most interesting in the world.
The rating of the world’s healthiest cuisines by Forbes magazine placed the national cuisine of Singapore in second place, ahead of only Japan. The rating takes into account the average life expectancy (in Singapore – 82 years), the percentage of people who are overweight – 1.8%, the quality of the products and how healthy food is in the diet of residents.
The culinary kaleidoscope has its origins in geography and economics. Singapore was an English colony, and in the 19th century the British decided to make it the center of a trading hub. Emigrants from all over Asia came to the port country in thousands. They all brought with them a piece of their home – national dishes.
From here was born the street food of Singapore, bright, noisy and festive. Preparing food and selling it from stalls was the easiest and most obvious way to make money.In the 70s of the last century, all these countless stalls decided to streamline a little. Special markets were built called Hawker, the prototype of today’s food courts. The kiosks were placed in one space, in the center of which there are tables.
The Singaporean food culture is worth learning for the whole world. Many nations, different religions – completely different people often gather at one table. A joint meal brings together and takes into account the traditions of Christians and Muslims, vegetarians and meat-eaters.It is based on respect for any person and their views.
What do they eat?
As in other tropical countries, there are many fruits here. Singapore’s national fruit, or king of fruits, is durian. Quite cute in appearance, resembling a hedgehog with thorns and with a delicate, creamy yellow pulp, durian emits a very specific aroma. Such that the fruit was even banned from transporting in public transport and in elevators.
After fruit, the second most popular product in Singaporean cuisine recipes is fish and seafood, including crabs, rays, lobsters, shrimps, and squid.
Meat is eaten differently, but taking into account beliefs: Muslims do not eat pork, and Hindus do not eat beef. But chicken and duck are loved by everyone.
The most common side dish is rice, which is understandable for Asian gastronomy. Many vegetables and legumes are used in soups, noodles or curries.
The most unusual use of legumes in Singapore is ice kachang. The original recipe, invented in the mid-20th century, was a mixture of crushed ice and mashed red beans.Beans are the translation from the Malay word kachang. Now not only beans are mixed with ice, but almost any vegetables and fruits. From above, for beauty and taste, the dessert is poured with melted chocolate, multi-colored sweet syrups, condensed milk or coconut cream. The correct ice kachang, as local residents assure, should melt pleasantly in the mouth, and not be so cold that the brain freezes.
What are we trying?
Chili crab – blaze like a Chinese dragon
In fact, the fieryness of a dish depends on the chef’s mood.Some do season the sauce wholeheartedly with chili. In restaurants designed for tourists, the measure is strictly observed.
Chili crab is that rare case when a dish has an accurate history of creation. In 1956, Lim Chu Ngi, a street food vendor, wanted to offer customers something new and asked his wife to come up with a crab recipe. Sher Yam Tan plunged into the abyss of experiments. Since crabs were traditionally steamed, she decided to change the neutral taste to a brighter one.They used tomato paste, garlic, rice vinegar and chili peppers. The sauce has become the secret feature of the chili crab. So that not a drop of the savory gravy is wasted, the crab is accompanied by mantou buns, which are dipped in the sauce. And yes, you need to eat the dish only with your hands.
Chili crab is included in the list of the 50 most delicious dishes in world cuisine
The culinary novelty made the Lim Chu Ngi stall so famous that the couple soon opened the Palm Beach Seafood restaurant. Although chili crab is cooked everywhere in Singapore, the true taste can only be experienced in this place.
Toast kaya – traditional breakfast of Singaporeans
The main secret of this delicate caramel-colored toast is the jam of coconut milk, sugar and eggs. It is spread between two slices of toasted bread, ideally toasted over charcoal, but a toaster will work too.
Singaporeans were taught this jam by Chinese migrants again. The Chinese chefs borrowed the idea of having breakfast with toast and jam from the British, on whose ships they worked as cooks, and brought them with them to their new place of residence – to Singapore.However, the usual fruit jams have been replaced by a more exotic version of coconut. Toast is eaten with boiled eggs, scrambled eggs or scrambled eggs.
Soup from ribs bak kut tek – taste a new kind of tea
Rich soup bak kut teh literally means pork ribs tea. The dish is originally from China, strong oolong tea was served with it – for better digestion, since the soup is very fatty. This is how tea migrated into the name.
Legend has it that the recipe for the soup came about completely by accident.One day a very poor and very hungry man went into a butcher’s shop and asked him to feed him at least something. The butcher tossed a few pork ribs and a couple of the cheapest spices, pepper and anise, into the pot.
The soup is cooked, or rather, it languishes for a very long time over low heat. A lot of fragrant herbs and spices are put in the broth, including nutmeg, cloves, garlic, coriander, fennel, cinnamon, anise, soy sauce. In addition, tofu and various vegetables are added, the composition of which may vary.But rice or noodles are an obligatory accompaniment to soup.
Soup Bi hun – fish head for all
Toman fish head (snakehead fish) and thin rice noodles are the two main ingredients of this original soup. If you are an impressionable person and the fish head in the soup scares you, there are more humane options – with fish fillets. The recipe appeared in the 20s of the last century. These were not the happiest years in the history of Singapore, there were few fish – so they used it entirely.Yes, and it spoiled quickly in a tropical climate – so it was pre-fried so that the smell went away.
Other ingredients may include vegetables and even fruits, eggs, milk – including condensed milk, tofu.
Curry Laksa – Cause of the Chefs War
One of the most widespread and beloved Peranakan dishes in the country. Seafood, most commonly shrimp, and rice noodles are served in a thick coconut sauce infused with many spices.Sometimes chicken is added to the ingredients. Curry gives the dish an extraordinary reddish-red color, which in Singapore is called the color of a blazing sunset. If the chef is not stingy with spices, it will glow in the mouth, but there is always the opportunity to order a softer version.
There are quite a few types of laksa, and the chefs constantly prove to each other that their recipe is the best. There is even a competition between street vendors for the most delicious performance of laksa. It’s called Laksa war – that’s probably what Star Wars fans called it.
Dim Sum – Chinese style dumplings
Steamed or fried, round dim sums are also a heritage of Chinese cuisine. Various fillings: meat, fish, vegetable – are hidden in the thinnest, delicate rice dough. Dim sums, which literally translate as “touch with heart”, are served in sets in round boxes. It is customary to eat dim-sama in the first half of the day and drink it in the same way as in the homeland of the dish – with pu-erh tea.
Sate – Singaporean shish kebab
Mini-kebabs are prepared from almost any type of meat.In general, the meat in them is not the main thing, but most importantly – a turmeric-based marinade and peanut sauce for accompaniment. They are the ones who play the first violin in this dish. Sate is strung on thin bamboo skewers and fried on the grill for just a couple of minutes.
Fried Carrot Pie – When the Name Failed
If you thought that you would try an unusual dessert, you will be disappointed: there will be no carrots or pie. And there will be fried daikon, egg and boiled rice flour dumplings.The dish can be black or white, depending on whether you add sweet soy sauce to it or not.
There is still something from the pie: the ingredients glued together in an omelet are cut into square or rectangular pieces, so that the form of serving still makes this dish akin to baked goods.
The prototype was a Chinese dish called starch cake, the ingredients of which were shrimp, rice flour and eggs. In the 60s of the twentieth century, one of the Singaporean street vendors decided to make an upgrade: he removed seafood from the recipe and added daikon, that is, Chinese radish.In this form, the dish very quickly gained mega-popularity.
Roti prata and naan – cakes with Indian roots
While in India unleavened flatbread is eaten mainly to tame the spiciness of local cuisine, in Singapore it is a fast and popular type of fast food. They are served with bowls of different sauces to dip, or wrapped in toppings such as cheese or egg, curry or herbs, legumes or meat. There are options with banana, ice cream or chocolate for those with a sweet tooth.90,029 90,000 Legends and Facts – Travel to Singapore
Dragon Boat Festival or Duan Wu Jie ( Duan Wu Jie ) is one of the biggest holidays for the Chinese. It originates in southern China and is usually held on the fifth day of the fifth lunar month.
At first, it was a way of worshiping river dragons, which gradually turned into a holiday in memory of the famous “folk poet” Qu Yuan.
In the midst of the Dragon Boat Festival, all Chinese in Singapore are preparing rice dumplings. In China, they are called zongzi cabbage rolls, which are usually eaten on this day.
At this time, dragon boatmen set out on rivers and canals for epic races to the beat of drums.
In Chinese culture and mythology, dragons are auspicious symbols associated with strength, power and prosperity. In ancient times, they were believed to inhabit water bodies and control rivers, seas, floods, weather, and water in general.
On the lunar calendar, the fifth day of the fifth month usually coincides with the summer solstice when rice seedlings are transplanted. It is said that in order to ensure good weather and a bountiful harvest, the Chinese made offerings to river dragons at this time.
The legend of the poet and statesman Qu Yuan is known to most Singaporeans. He was once a trusted advisor to King Lord Huai during the Warring States era in China, but due to the political machinations of his opponents, he fell out of favor and was banished.In desperation, he jumped into the Mi Luo River and drowned.
One version of the legend says that common people threw rice dumplings into the river so that fish and shrimp would not devour Qu Yuan’s body. Another version describes how fishermen beat with oars to scare off man-eating fish. Either way, dragons and rice dumplings found a permanent place at duang wu jie .
If it is customary in China to cook and eat delicious zongzi cabbage rolls, then the main dish or appetizer on the tables of the Singaporean Chinese during the Dragon Boat Festival is probably bak chan or rice dumplings.
In all dialect groups , tank chan is prepared by filling glutinous rice with various sweet or savory fillings. Then the resulting mass is wrapped in bamboo leaves and steamed.
What the filling consists of
- Cantonese dumplings (dumplings) contain Chinese smoked sausage, beans, and salted egg yolk.
- Hokkien dumplings are usually seasoned with five spice powder and stuffed with pickled pork, mushrooms and chestnuts.
- Nyonya bak chang ( nyonya bak chan) contains minced meat with the characteristic blue peas on the tip.
Dragon Boat Races
The Kallang River or Bedok Reservoir is where Singapore’s dragon boatmen practice.
Ancient fishermen used dragon-shaped boats during the summer solstice to calm river spirits. Today sailing is carried out in thin and colorful boats painted with dragons.
Nowadays, yachtsmen do not save anyone, but only demonstrate their strength and skills in boat management.
In Singapore, the annual competition takes place over two days in July at Bedok Reservoir and Gardens by the Bay Marina Channel. In 2020, due to the pandemic, the competition was canceled, but this year there is hope that the race will take place on July 10 and 11.
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Description, Singapore – tour operator ART-TOUR
Time zone: 4 h.
English, Malay, Mandarin Chinese and Indian (Tamil)
GEOGRAPHICAL LOCATION: Singapore is an island nation with an area of 710 sq km – located at the southern tip of the Malay Peninsula, 1 degree (137 km) north of the equator. It is believed that this is the southernmost inhabited point of our hemisphere.
90,024 POPULATION: According to the latest census, 5 million 300 thousand people live in Singapore. 74% of the population are Chinese, 14% are Malays, 9% are Indians (mainly from South India), 3% are all the rest, including Europeans and minor ethnic groups. Singapore has 4 official languages: English – the language of office work, jurisprudence, education, interethnic communication, as well as Chinese (Mandarin), Malay and Tamil – the language of South India). A motley mixture of religions is represented in Singapore: Buddhism is the leader in terms of the number of believers, followed by Christianity (Catholicism, Anglicanism, etc.), Islam, Taoism, and Hinduism.The city has two synagogues, one Orthodox and one Gregorian Armenian Orthodox Church. Any manifestation of racial and religious intolerance is strictly punishable by law.
CLIMATE: The tropical climate with an average annual temperature of +28 degrees is characterized by high humidity and an abundance of precipitation, especially in the winter months from November to January inclusive. The maximum temperature reaches + 35 – 36 degrees, the minimum drops to +24. The peak of sunny and hot weather occurs in the period from February to July, but short-term heavy rains are possible during this time.
DRINKING WATER: It is absolutely safe to drink tap water in Singapore. And for those who prefer bottled mineral water, local supermarkets and grocery stores offer a wide selection.
ELECTRICITY: The mains voltage used in Singapore is 220-240V, 50Hz. In most hotels, adapters and transformers for connecting electrical appliances designed for a voltage of 110-120V, 60 Hz are provided to guests upon request. When buying electrical goods from the local stores, be sure to check if they are suitable for the electrical supply in your country.In Singapore, three-pole flat-type plugs are used.
LANGUAGE: 4 official languages: English, Malay, Mandarin Chinese and Indian (Tamil). As in a multinational state, religions are practiced in Singapore: Buddhism, Taoism, Christianity, Hinduism, Islam, Judaism.
TRANSPORTATION: The city has an excellent public transport system. To services of residents – metro, buses, taxis. For tourists, a taxi is the most convenient way to travel.Taxis stop only at special taxi stands (Taxi Stand) or at the entrance to the hotels. The fare is paid by the meter. At the end of the trip, the toll road (ERP) amount may be added to the meter, as well as a 35% surcharge for travel during peak hours. Double tariff applies after midnight. The new machines are equipped with credit card payment machines. However, since there are still old cars on the roads, it is better to have cash with you.
At the end of the trip, you can ask the taxi driver for a check, which will indicate the mileage, additional payments to the meter, as well as the car number – this can be useful in case you forgot something in the taxi.
MONETARY UNIT: The monetary unit is the Singapore dollar. As in other countries, foreign currency can be changed at the hotel (around the clock), but the rate will be less favorable compared to city exchange offices. Exchange offices (Moneychangers) can be found in any large shopping center, as well as just on the streets in the central part of the city. Their working hours are from 10:00 to 21:00. No passport is required for currency exchange. No commission is charged. ATMs (called ATMs) are located in metro stations, banks, shopping centers, and busy intersections.ATMs only issue Singapore dollars. The maximum cashout amount per day is S $ 2,000.
MOBILE COMMUNICATIONS: Singapore has two mobile phone networks, GSM900 and GSM1800, and mobile services are provided by three operators, SingTel, M1 and StarHub. For international calls, access codes 001, 013 or 019 (SingTel), 002 or 021 (M1) and 008 or 018 (StarHub) are used.
If you are in roaming and want to call from your mobile phone to a subscriber’s number in Russia, then dial his federal number, i.e.e +7 (area code) (subscriber’s phone number) – for subscribers of fixed and mobile telephony.
International calls. You can use the hotel’s services as well as use your cell phone by purchasing a Sunshine card. The card is perfect for calls to Russia, even for long call times. Its cost is 10S $. You can buy at Seven Eleven stores, exchange offices and cell phone stores.
SECURITY : Singapore is safe.The statistics speaks for itself – Singapore ranks second in the world after Luxembourg in terms of safety.
SMOKING: Smoking in Singapore is allowed, but only in designated areas. It is easy to identify these places on the street: places where there are urns with an ashtray on top.
Note: In order to enhance the quality of nightlife for all in entertainment venues, smoking is prohibited in all pubs, discos, karaoke bars and nightclubs outside of approved smoking rooms or areas.The fine for violation of this prohibition is up to 1000 S $.
SINGAPORE TRADITIONAL CUISINE: Some people say that Singaporean cuisine is Chinese cuisine because the main population is Chinese, which is fundamentally true. But traditional Singaporean cuisine is the same as Singapore itself – a mixture of Chinese, Malay, Indian and Peranak cuisine. As a result of many years of mixing, Singapore has its own traditional dishes, for which the title of dishes of the national cuisine of Singapore has been fixed.There are not many of them, there are about 10 dishes, we advise you to definitely try the 2 dishes listed below, in the original version that can be tasted only in Singapore.
The first dish, the undoubted favorite called Chili Crab. The dish is spicy, but spicy, but in moderation, and this is what you should definitely try in Singapore! The whole secret of the dish is in an incredibly tasty sauce in which the crab itself is practically drowned. Fresh buns are served to it, which are steamed specifically for this dish, the sauce is so delicious that after trying, you forget all the decorum and start eating this dish with your hands, removing the crab melting in your mouth from the crab shell and dipping hot buns into the sauce.
One advice: cover your breasts with a napkin, which is specially served with this dish and bon appetit!
Second Course – Laksa Soup A very original and hearty soup with rice noodles, fresh shrimps, fish dumplings, chili sauce, spices and coconut milk.
STORES: The variety of shopping malls in Singapore and the goods sold there makes you dizzy and dizzy. Singapore is a shopping paradise and in order not to spend all the time allotted for Singapore in its shopping centers, you need to have good moral preparation! Singapore has over 60 conveniently located shopping malls.All kinds of sales are constantly arranged in stores.
Store opening hours: daily 10:00 – 21:00 (until 23:00 on holidays)
Return or exchange of goods: Large stores are ready to exchange the purchased goods, provided that it is in good condition and returned within three days from the date of purchase and the receipt of a receipt.
Tax Refund When departing from Singapore at the airport, tourists are refunded a 7% tax on goods purchased in stores that are part of the TaxFreeShopping system.The minimum purchase price is from S $ 100 to S $ 300. The actual amount of compensation received will be 6% of the purchase price as a result of the deduction of the service interest. The tax is non-refundable if tourists leave Singapore by car, bus, train or boat.
CUSTOMS REGULATION: Duty free import of confectionery and chocolate up to S $ 50, as well as 1 liter of spirits, wine or beer, as well as 20 cigarettes (in an open pack!).Chewing gum is prohibited; chewing gum in Singapore can be bought only in special pharmacies; when buying, you need to fill out a form indicating all your contacts and data. The death penalty is imposed for bringing drugs into Singapore.
Rules for Carriage of Hand Luggage While Traveling to Singapore: From May 21, 2007, the ICAO regulation on the rules for the carriage of liquids in the cabin of an aircraft for passengers comes into force. All containers containing liquids and other products of a similar consistency must have a volume not exceeding 100 ml.All containers should be packed in transparent, sealed plastic bags, the total volume of liquids should not exceed 1 liter. Each passenger has the right to carry only one such package and is obliged to present it at the security control counter. Medicines, baby food, and special foods that you may need during your flight do not need to be placed in the plastic wrap. Liquids purchased from duty-free shops and not packaged according to the above requirements may be confiscated 90,029
RULES OF CONDUCT: In Singapore, we advise you to strictly observe all rules of conduct in public places: do not litter, do not cross the street in the wrong place (for this violation, a fine of S $ 500 is imposed).If you are a smoker, we also recommend that you check with the hotel upon check-in whether you have rooms for smokers or non-smokers. Smoking is prohibited in the lobby of hotels, closed cafes and restaurants.
HOTEL DEPOSITS : Upon check-in, a certain amount will be charged as a security deposit for incidentals such as minibars and international phone calls. The amount of the deposit varies depending on the hotel category and the number of nights booked (on average around S $ 100 – 150 per room, per night).The deposit, if it was left in cash, is returned to the tourists upon check-out from the hotel. If the deposit was guaranteed by a credit card, it will be possible to use the amount unlocked at checkout after at least three weeks.
TIP: A 10% tip is invoiced as a service surcharge. Taxi drivers return the change in full. However, as elsewhere, in the case of a service you especially like, you can leave some amount (not fixed) for tea – a waiter, taxi driver, chauffeur and guide on excursions, etc.which will be greatly appreciated. Gratuities are required for in-room luggage delivery (amount varies from S $ 2 to S $ 10).
Telephone and address of the Russian Embassy in Singapore: 51 Nassim Road, tel. 235-18-34 / 235-18-32. Opening hours: Monday to Friday from 08.00 to 14.45.
90,000 Singapore – country details
GEOGRAPHICAL LOCATION: Singapore is an island city-state located at the southern tip of the Malacca Peninsula.From the east it is washed by the waters of the South China Sea, from the west – by the Strait of Malacca. The territory of Singapore is a collection of the main island and 63 islets around it, the land area of the main island was 682 square meters in 2010, at present, Singapore is expanding its area at the expense of embankments.
POPULATION. Singapore has a population of about 4.5 million. Here live: Chinese (most of them – 78%), Malays – 14%, Indians – 7% and Europeans .
CLIMATE: The island is located in an area with a tropical monsoon climate, the temperature is kept at the level of 30-32 degrees all year round. The climate has changed recently, and the rainy season as an independent phenomenon, which was earlier in November-February, is absent and it rains evenly and gradually all year round.
DRINKING WATER. It is absolutely safe to drink tap water in Singapore. And for those who prefer bottled mineral water, local supermarkets and grocery stores offer a wide selection.
ELECTRICITY. The mains voltage used in Singapore is 220-240V, 50Hz. In most hotels, adapters and transformers for connecting electrical appliances designed for a voltage of 110-120V, 60 Hz are provided to guests upon request. When buying electrical goods from the local stores, be sure to check if they are suitable for the electrical supply in your country. In Singapore, 3-pole flat plugs are used.
LANGUAGE. 4 official languages: English, Malay, Chinese (Mandarin) and Indian (Tamil). As in a multi-national state, religions are practiced in Singapore: Buddhism, Taoism, Christianity, Hinduism, Islam, Judaism.
MONEY UNIT. Singapore Dollar (S $) – Divided into 100 cents. In circulation there are banknotes in denominations of 1, 2, 5, 10, 20, 50, 1000 and 10,000 Singapore dollars. Coins 1.5, 10, 20, 50 cents and 1 dollar. One American dollar equals 1.35 Singapore dollars.All major world currencies are accepted in exchange (rubles are not accepted). Banks are open from 10:00 to 15:00 on weekdays and from 11:00 to 16:00 on Saturdays. You can also exchange money in most shopping centers.
In Singapore, almost all establishments accept common types of bank cards for payment.
- American Express, Tel .: (65) 6880 1111;
- Diners Card, tel .: (65) 6416 0800;
- JCB, Tel .: (65) 6734 0096;
- Visa, tel.: 800 448 1250 (toll free in Singapore only).
MOBILE COMMUNICATION. Singapore has two mobile phone networks, GSM900 and GSM1800, and three mobile operators, SingTel, M1 and StarHub. For international calls, access codes 001, 013 or 019 (SingTel), 002 or 021 (M1) and 008 or 018 (StarHub) are used.
If you are in roaming and want to call from your mobile phone to a subscriber’s number in Russia, then dial his federal number, i.e.e +7 (area code) (subscriber’s phone number) – for subscribers of fixed and mobile telephony.
International calls. You can use the hotel’s services and also use your cell phone by purchasing a Sunshine card. The card is perfect for calls to Russia, even for long call times. Its cost is 10S $. You can buy at Seven Eleven stores, exchange offices and cell phone stores.
SECURITY. Singapore is safe. The statistics speaks for itself – Singapore ranks second in the world after Luxembourg in terms of safety.
SMOKING. Smoking is allowed in Singapore, but only in designated areas. It is easy to identify these places on the street: places where there are urns with an ashtray on top.
Warning: In order to enhance the quality of nightlife for all in entertainment venues, smoking is prohibited in all pubs, discos, karaoke bars and nightclubs outside of approved smoking rooms or areas.The fine for violation of this prohibition is up to 1000 S $.
SINGAPORE TRADITIONAL CUISINE Some people say that Singaporean cuisine is Chinese cuisine because the main population is Chinese, which is fundamentally true. But traditional Singaporean cuisine is the same as Singapore itself – a mixture of Chinese, Malay, Indian and Peranak cuisine. As a result of many years of mixing, Singapore has its own traditional dishes, for which the title of dishes of the national cuisine of Singapore has been fixed.There are not many of them, about 10 dishes are distinguished, we advise you to definitely try the 2 dishes listed below, in the original version that can be tasted only in Singapore.
The first dish, the undoubted favorite called Chili Crab. This dish is spicy, but spicy, but in moderation, and this is what you should definitely try in Singapore! The whole secret of the dish is in an incredibly tasty sauce in which the crab itself is practically drowned. Fresh buns are served to it, which are steamed specifically for this dish, the sauce is so delicious that when you try, you forget all the decorum and start eating this dish with your hands, removing the crab melting in your mouth from the crab shell and dipping hot buns into the sauce.
One advice: cover your breasts with a napkin, which is specially served with this dish and bon appetit!
Second course – Laksa soup A very original and hearty soup with rice noodles, fresh shrimps, fish dumplings, chili sauce, spices and coconut milk.
SHOPS. The variety of shopping malls in Singapore and the merchandise sold there makes you dizzy and dizzy. Singapore is a shopping paradise and you need to be mentally prepared not to spend all the time allotted to Singapore in its shopping centers! Singapore has over 60 conveniently located shopping malls.All kinds of sales are constantly arranged in stores.
Store opening hours: daily 10:00 – 21:00 (until 23:00 on holidays)
Return or exchange of goods: Large stores are ready to exchange purchased goods, provided that they are in good condition and returned to within three days from the date of purchase and receipt of the receipt.
What souvenirs you can bring from Singapore. From Singapore, you can bring drawings and prints by local artists, antiques, Chinese silk and Malay batik, local and national jewelry and jewelry, specially packaged ground spices and curries, specially packaged delicacies such as pineapple pies, orchids in gold, museum reproductions exhibits, dried Chinese medicinal herbs, national clothes, etc.d.
Tax Refund Foreign nationals can get a 5.5% Value Added Tax (GST) refund at the airport upon presentation of a valid check. You can get a tax refund if you spent more than S $ 100 on purchases, and somewhere more than S $ 300 in a licensed store.
Attention: You must ask the seller for a check for Tax Refund, or contact the Customer service, which is in every supermarket, where they will give this check.
Refunds are made at the airport. Before check-in, find the Global Refund counter, present your completed receipts and passport, you may also be asked to show the purchased item, you will be stamped. After check-in, in the Duty Free area, find the Global Refund counter, show your stamped receipts and receive your money in any currency. Money can be issued both in cash and transferred to a card. If the goods purchased in Singapore are transported in hand luggage, then you need to apply already at the Global Refund counter in the Duty Free zone.
CUSTOMS REGULATION. Duty free import of confectionery and chocolate up to S $ 50, as well as 1 liter of spirits, wine or beer, as well as 20 cigarettes (in an open pack!). Chewing gum is prohibited; chewing gum in Singapore can be bought only in special pharmacies; when buying, you need to fill out a form indicating all your contacts and data. The death penalty is imposed for bringing drugs into Singapore.
Rules for the carriage of hand luggage when traveling to Singapore: As of May 21, 2007, the ICAO regulation on the rules for the carriage of liquids in the cabin of an aircraft for passengers comes into force. All containers containing liquids and other products of a similar consistency must have a volume not exceeding 100 ml. All containers should be packed in transparent, sealed plastic bags, the total volume of liquids should not exceed 1 liter. Each passenger has the right to carry only one such package and is obliged to present it at the security control counter.Medicines, baby food, and special foods that you may need during your flight do not need to be placed in the plastic wrap. Liquids purchased from duty-free shops and not packaged according to the above requirements may be confiscated 90,029
Code of Conduct. In Singapore, we advise you to strictly follow all the rules of conduct in public places: do not litter, do not cross the street in the wrong place (for this violation, a fine of S $ 500 is imposed).If you are a smoker, we also recommend that you check with the hotel upon check-in whether you have rooms for smokers or non-smokers. Smoking is prohibited in the lobby of hotels, closed cafes and restaurants.
Deposit at the hotel. Upon check-in at the hotel, you will be charged a deposit of approximately $ 100-300. (depending on the hotel) in cash or freeze this amount on a credit card. This deposit is returned to you upon check-out from the hotel in full, if you did not have any expenses for telephone calls from the hotel, dry cleaning, mini-bar, etc., or the amount is returned minus the listed costs.
Telephone and address of the Russian Embassy in Singapore: 51 Nassim Road, tel. 235-18-34 / 235-18-32. Opening hours: Monday to Friday from 08.00 to 14.45.
90,000 44 gastronomic attractions – “Food”
Singapore: 44 gastronomic attractions – “Food”
Selection of recipes
- Any menu
- Gluten Free Diet
- Vegetarian food
- Vegan food
- Lactose free diet
- Children’s menu
- Low calorie food
- Lenten food
- Diabetes menu
Pick up recipes
Fine dining and street food, the finest Singaporean food – and the city-state’s top venues, from restaurants to hooker center stands
How to make “wine on a string” – tells and shows the chef of the Georgian shop “Odjakhuri”
Resorts World Sentosa
Marina Bay Sands
Singapore authorities concentrated all street food in specially built hocker centers (from the word hawker – “street vendor”; they are also food centers).They began to be built in the early 1970s, and thus the rapidly growing city radically, but rather quickly got rid of many sanitary problems. By the mid-1980s, there were 140 hockey centers, then the government began to purposefully reduce this number: now there are 107 of them. another will take your place. Largely thanks to this, Singapore has become one of the world’s street food capitals, many, even very wealthy tourists come here precisely to eat an infinitely varied and wildly tasty – and safe – food.Each hockey center has an average of about two hundred racks, and at least a whole year you can eat in the same place – and every day is different. Very often they are combined with wet markets: as a rule, the market is on the first floor, and ready-made food is on the second. If you happen to be in the hockey center by accident and absolutely do not understand how to find food that will definitely be delicious, here are two tips. First: be guided by the queues – where they are longer, there are better. Second: all hackers appreciate the attention of the press, so they hang clippings from local newspapers on their windows, or even portraits of celebrities who ate with them.See Anthony Bourdin’s face with a quote like “I’ve never eaten anything like this!” – part with money without hesitation. Moreover, the average price of a plate is 2–4 local dollars, 5–6 – in places where there are a lot of tourists.
Found a bug?
Singapore cocktail symbol.Tropical pineapple sweetness, fortified with gin. It was invented by the bartender of the Raffles Hotel (a five-star colonial classic) Ngam Tun Bun – in the Long Bar they say that in 1915, and this year they solemnly celebrated its centenary. But most likely, it happened a little earlier. Now the Long Bar prepares 600 servings of “Singapore Sling” a day (31 Singapore dollars), and on all tables there is a menu with his recipe: 30 ml of gin, 15 ml of cherry liqueur, 7.5 ml of Benedictine and Cointreau, 120 ml of freshly squeezed juice of Sarawak pineapple, 15 ml of lime juice, 10 ml of grenadine and a drop of angostura.But this recipe is modern – earlier the cocktail was much drier. Drinking Singapore Sling isn’t limited to Long Bar, where the floor is littered with peanut husks (the only place in a city known for harsh cleanliness laws where you can litter as much as you want: tradition). For example, in the Lantern bar at The Fullerton Bay it will be even more interesting, and the view there is simply better – the entire shining city center is at a glance. If you fly to Singapore on a Singapore Airlines plane, the Singapore Sling will definitely be on the onboard menu: however, there it is no longer so tasty, because it is made from blanks; but it is served at an altitude of 11 km – isn’t that a miracle? We also have a story about this cocktail, told by Singaporean bartender Zachary Connor de Geeta.
28 Honkong Street
This bar (28 Honkong Street is the address) hides behind an unremarkable façade, in a small block of narrow concrete boxes in the city center, preserved from the 1960s. American-style cocktails interfere here – fizzy, Mint Julep, Old Fashion and their variations. 7th in the list of the 50 best bars in the world as of 2015. Mr. David Cordoba, one of the best bartenders in the world who moved to Singapore (not so long ago, he was in Moscow and told us how to make the perfect daiikiri), stands at his counter at least one evening a week.
A small restaurant by Glen Ballis and his son Daniel. Glen is an Australian living mostly in Moscow: he was the chief of Novikov’s “Near East” and Roni, then made Zupperia and Glenuill. Daniel worked in Phuket, Kuala Lumpur, Shanghai and London until he got to the Four Seasons in Singapore, where he went through the most serious school of his life. Located in historic Chinatown (110 Telok Ayer St), Moosehead’s menu is reminiscent of what Glen does at Glenuill: Mediterranean cuisine with Asian accents, food is clear and vibrant.There are tzatziki, dates in bacon, crispy pork ears, fried cauliflower – and burgers for lunch. Most recently, Glen and Daniel opened another place nearby – \ tMaggie Joan’s \ t (110 Amoy Street).
One of the main Singaporean dishes. Its full name is Hainanese chicken rice, Hainanese rice with chicken: it was invented by emigrants from the Chinese island of Hainan, but already in Singapore. The dish is quite sophisticated, although many people do not guess about it by taste. Especially Russian tourists, whom it often brings into natural anger, since, according to them, it resembles boiled stolovskaya chicken with the same stolovskaya rice.First, a whole chicken is boiled with garlic, ginger and salt – after the water boils, the heat is reduced to the quietest and is not cooked until cooked, but kept for twenty-five to thirty minutes, after which the bird is immediately sent to ice water. Due to this, the skin and subcutaneous layer are gelled, and the chicken itself becomes very tender. With rice, they do this: first, melt the fat cut from the same chicken in a wok and fry the ginger and garlic on nemimber and then the rice; after which rice is cooked in the same broth in which the chicken was cooked.Cold chicken, cut into small pieces, is served with warm rice, fresh cucumbers and three sauces: chili, ginger and soy. Chicken Rice in Singapore is made from industrial broilers – and from village chickens (and they come mainly from Malaysia): the latter is indicated by the inscription “Kampong chicken”. Despite the more, so to speak, organic origin, the second chicken rice does not differ in price from the first: just village chicken is less fatty.
Tian Tian Hainanese Chicken Rice
Rack \ t (# 01-10 / 11, Maxwell Food Center, 1 Kadayanallur St) with one of the best chicken rice in town — located at the Maxwell Food Center hockey center near Chinatown.There is always a queue, and half of it consists of tourists. A serving costs $ 3.50. True connoisseurs say that since the chef left here for several years, the chicken rice has deteriorated: if before he was in the top five, now it is only 4.8. Whether this is true can be assessed by a simple comparison: the chef opened his own place three counters from the former owners. Called \ tAh Tai Hainanese Chicken Rice (Stall 7, Maxwell Food Center, 1 Kadayanallur Street).
Boon Tong Kee
A chain \ tcafé, which Singaporeans appreciate for its outstanding Chicken Rice: it is, of course, more expensive here than the hackers, but the atmosphere is more bourgeois and the portions are larger.The menu is also richer: each of the establishments has its own branded dishes: stewed pork ribs, fried suckling pig, fried toasts with shrimps, fried pork liver – and so on.
Restaurants of Joël Robuchon
One of the main French chefs of our time, Joël Robuchon has two establishments in Singapore: the classic Joël Robuchon Restaurant and the more groovy L’Atelier de Joël Robuchon with an open kitchen, both located on the resort island of Sentosa (Hotel Michael , Level 1, ResortsWorld Sentosa, 8 Sentosa Gateway, Sentosa Island), and there are also several celebrity restaurants: among them TungLok Heen by Canadian Hong Konger Susur Lee, Tangerine by Bangkok Ian Kittichai, who promotes Thai cuisine around the world, Syun with the tall Japanese fusion of Hal Yamashita and Ocean Cat Cora, the first woman in the American Iron Chef, with windows to one of the world’s largest aquariums.
Singaporean cuisine is a fusion of many culinary traditions: Chinese, Malay, Indonesian, Indian, European. Laxa is one example of how they combine in a water dish. It is Peranakan (Peranakans are descendants of visiting fathers and local mothers) and much of it is from Chinese cuisine, and a lot of Malay: it is rice noodles with chicken, shrimps or fish in a sweet-spicy soup based on curry (this is also Indian influence) and coconut milk. The Makansutra guide recommends the following places to try Laksa: 328 Katong Laksa (51 East Coast Road, Joo Chiat), Depot Road Zhen Shan Mei at Alexandra Village Food Center (Blk 120 Bukit Merah Lane 1), Marine Parade Laksa (50 East CoastRoad) and Sungei Road Laksa (Blk 27 Jalan Berseh # 01-100 Jin Shui Kopitiam).
It is difficult to define exactly what a kueh is. We can say that this is a Peranakan dessert – but kue can be not only sweet, but also salty and spicy. Most often they are steamed, but sometimes they are baked. And most importantly, there are dozens, if not hundreds, of kue varieties, and they include curry pies, rice flour cakes, and rice dumplings (which are not at all like dumplings, but are called dumpling). Don’t even try to understand why this is all kue: just try it.
Restaurant by good American chef David Myers on the first floor of the MarinaBay Sands Hotel (10 Bayfront Avenue). That very architectural dominant of the center of Singapore, which is now present on half of the postcards – from three skyscrapers with a roof-boat and an overflow pool on this roof. Myers prepares food that is bright and memorable, using European-American flavors as a base and colors them with Asian – Chinese and Japanese – colors. You should definitely try the tonkatsu pork sandwich: it sounds ordinary, but David does something incredible with the meat – a piece of thick soast is covered with a spicy crispy crust, and melts in your mouth like blancmange with smang sauce.
Sky on 57 by Justin Quek
Restaurant \ t on the 57th floor of Marina Bay Sands – with breathtaking panoramic views of the city-state. Chef Justin Kwek is one of the best chefs in Singapore, and his training is French: as a young man, he spent all his savings to go to France to improve his chef’s level. In Singapore, he was the chef of Les Amis restaurant (he is also in our guide), then he opened French restaurants in Taipei, Shanghai and Hong Kong, and in 2010 he returned to his homeland – just for the sake of Sky on 57.The cuisine of this restaurant is French-Asian: the best traditions of nouvelle cousine combined with flavors that every Singaporean has known since childhood.
Bread Street Kitchen
The Marina Bay Sands hotel, like the resorts of Sentosa, relied on star chefs – and, to tell the truth, it did even better. The hotel has two more MarioBatali restaurants, two Wolfgang Pak restaurants, Daniel Bulu’s db bistro and Tetsui Wakuda’s Waku Ghin (70th in the list of 100 best restaurants in the world and 9th in the 50 best restaurants in Asia).And in 2015, Gordon Ramsay’s \ tBread Street Kitchen opened: shepherd’s pie, fish and chips, risotto, fried chicken and other classics that hellish chef makes hellishly delicious.
Successful advertising photographer K.-F. Sito (he does not decipher the initials), a big fan of street food, once got on his scooter and methodically began to circle the hockey center behind the hockey center, eat everything and listen to what people say about one or another rack. Because he set an ambitious goal: to make a guide to Singaporean street food (imagine the scale of the task – the bill goes to tens of thousands of merchants).As a result, the guide was a success: Sito called him \ t “Makansutra”, from the Malay word “Makan” – “food” (the word “sutra” is borrowed from the “Kamasutra”) ninety-five percent dedicated to street food (the remaining five are more expensive cafes and very expensive restaurants, the ratio is roughly the same as in Singapore). Sito gave up his photographic work and became a TV star instead, popularizing local culinary traditions in various programs.And then he made his own hockey center \ tMakansutra Gluttons Bay (8Raffles Avenue # 01-15), where he personally selected the merchants. It is more expensive there than if they continued to work where they worked before, but the central position and the view of Marina Bay oblige. “Makansutra” has gone through several editions, and in addition, now there are “Makansutra” about Malaysia, Indonesia and Thailand. The system of evaluation in the book is peculiar: the highest praise is three bowls with six sticks, which means “Die die must try” – “Die but try”.The next step is a tripod with five sticks, and so on. If you want to get serious about Singaporean street food, this book is indispensable.
Another of the official Singaporean dishes: being here and not trying chili crab is like coming to Moscow and not seeing Red Square. This is a relatively recent invention of 1956: Sri Lankan crabs in a sweet-spicy egg-tomato-pepper sauce (not very spicy). The dish is so tasty that no one pays attention to the fact that all fingers are quickly covered with this red liquid (eat with hands).Chili crab is always served with buns to dip in the sauce, because it is not spared. They came up with a crab in the Palm Beach Seafood restaurant, now the best places are the Dragon Phoenix restaurant (177A River Valley Road # 06–00 Novotel Clarke Quay Singapore), the Mattar Road Seafood Barbecue counter in the Old Airport Road hockey center (Blk 51 Old Airport Road) and the \ tLong Beach chain. There is also a dish called Pepper crab – these are the same Ceylon crabs, only in a sauce of black pepper, butter, soy and oyster sauce, garlic and five or six more ingredients.
Fried noodles, invented in Singapore by people from the Chinese province of Fujian (aka Hokkien), literally translated as “hokkien noodles”. Thick egg pasta along with rice noodles are fried with the addition of pork or shrimp broth, along with pieces of pork, shrimp, squid, soy sprouts – and what else God has sent. Locals say that the best hokkiens should go to ABC Brickworks Hawker Center (6 Jalan BukitMerah), which has two prominent points: Havelock Road Blk 50 Fried Hokkien PrawnMee and Yi Sheng Fried Hokkien Mee.In the first noodles are drier, in the second there is a large broth. Other good spots: Bedok Corner Hokkien Prawn Mee and Kim’s FriedHokkien Prawn Mee at Bedok Food Center (1 Bedok Road), Geylang Lor 29 FriedHokkien Mee (396 East Coast Road Food R Us Coffeshop) and especially Nam SingHokkien Fried Prawn Mee at Old Airport Road Food Center (Blk 51 Old AirportRoad).
Sate is an Indonesian dish, presumably of Chinese origin: one of the versions says that its name comes from the phrase in Hokkienskom dialect, meaning “three pieces”.Sate really consists of three pieces: a kebab of two pieces of meat and a piece of fat in the middle. The meat is first marinated in a sweet sauce of lemongrass, ginger, turmeric and sugar (these are just the main ingredients), and then quickly fried – and served with chopped onions and cucumbers and, again, sweet peanut sauce, in which the meat should be dipped. Saté is made from pork, beef, lamb, chicken, duck, shrimp, and so on. The main place to try satay – it’s called the Satay Club – is a small stretch of Boon Tat Street next to the Lau PaSat hockey center (historically a Victorian market).During the day, this is a common part of downtown with lively movement, in the evening the segment is covered with long tables, and the trays, which are closed during the daytime, swing open, the coals in the braziers are burning and the barkers are praising their saté. If “Best satay incity” is written on one tray, then “Best satay in town” is mandatory on the other. And the chefs are competing who will cook more saté at a time: they fry them twenty to thirty skewers at a time, while managing to pour the marinade during frying.
Many people who moved to Singapore used to go to hockey because the profession – if people liked the food – brought a lot of wealth.It still does, but Singaporean youth are reluctant to go to street food, opting for less hard work. Douglas Eun is one of the few. He was very fond of noodles with fishballs, meatballs from dense fishmeal, which his grandmother made on holidays: he found out the recipe – and now he cooks them himself at his Fishball Story in the Golden Mile food center (# 01–85 Golden Mile Hawker Center, 505 Beach Road). His broth is very fragrant, fried garlic, fishballs are juicy, and the noodles are made al dente.
Bak kut teh
Bak kut teh literally translated as “tea from pork ribs.”This soup is called tea metonymously: it is usually served with Chinese oolong, which Singaporeans believe helps the body to digest pork fat. Bak-kut-te was invented by emigrants from the Chaoshan region in Guangdong province: they took the cheapest part of the pork carcass and turned it into a delicacy. The main ingredients of the broth – besides meat – are garlic and pepper, and the taste is delicate and somewhat reminiscent of Russian pork soups, rather than spicy Chinese cuisine. The right places with bak-kut-teh are Ah Hak Bak Kut Teh (397 Balestier Road, inside the Kai Juan Coffeeshop), Leong Kee (Klang) BakKut Teh (251 Geylang Road; 321 Beach Road), Ng Ah Sio Pork Ribs Soup EatingHouse (208 Rangoon Road).The best is the Rong Cheng Bak Kut Teh chain. About her separately.
Rong Cheng Bak Kut Teh
Multi-site network (main addresses: Blk 22 Sin Ming Road, Eng Hup Ho Hup Coffeeshop; Blk 26 Sin Ming Lane # 01-114 Midview City) with the best bak-kut-teh in town : The broth is clear and not very spicy, with a perfect balance between pork, garlic and pepper flavors. The ribs, the owners say, come from organic farms in Canada and the United States. Oolong is also good – it is bought at the Pek Sin Choon store (see below).
Pek Sin Choon
This shop \ t in Chinatown (36 Mosque Street) is a venerable tea trading company that has existed since 1925 and still makes its own mixture of Chinese tea, which they select in China itself. In other words, it is very correct a place. Despite the central tourist location, the saleswomen almost do not speak English (which is even more surprising for Singapore, where English is one of the four official languages), but you can ask them to brew tea to taste – and choose which one you like best.They sell it in one-hundred-gram packages, but it is better to buy a large tin box right away: there are 50 paper bundles in it, each tea is just for one teapot. There are oolong, pu-erh, te-guanyin and jasmine tea, as well as concoctions that bear resonant names like Renowned UnknownFragrance.
A Chaoshan dish that can scare you out of habit because it looks very unappetizing at a European look: these are pork giblets stewed in dark soy broth, pork itself, as well as eggs, tofu and chip cakes that are eaten with rice or noodles, as well as stewed vegetables and hot chili sauce.If not scary, here are some good places: Garden Street Kway Chap at Serangoon Market Hockey Center (49ASerangoon Garden Way), Guan Kee Kway Chap at Toa Payoh Food Center (Blk 210 ToaPayoh Lor) and Shi Le Yuan at Redhill Center (Blk 85 Redhill Lane).
One of the traditional Singaporean breakfasts: toast with butter and coconut jam (which is kaya, not what Rastas and sympathizers might think of).
Tong Ah Eating House
Perhaps this cafe in Chinatown (35 Keong Saik Road) is the best place in Singapore where you have to drink coffee (or tea) with kaya toast: old school – they make kayu themselves, ground coffee is held for several months for so that the taste is softer and without acid (hello to you, Russian coffee alternatives!).Both coffee and tea are made here with concentrated milk (one more hello!) – that’s how it should be. Kaia-toast is made not only with toasted bread, but also with steam, similar in consistency to Russian croutons soaked in milk.
During the durian season – from June to August – its rotten smell is heard not only in the markets, but also on many streets of Singapore. It is tolerated for that unique sweet creamy taste that makes this fruit one of the most expensive in Southeast Asia. No, don’t even try to smuggle the durian into a hotel, subway or airport: $ 500 fine.Better to eat it in the same place where it is often sold: street cafes in the fresh air.
South Indian thin and large pancakes – or thin fried flatbreads, whichever you prefer. The outside is crunchy, but the inside should be tender. They are usually eaten with sugar or very spicy curries. The way roti prata is prepared is a whole show: in order to achieve the desired subtlety of the dough, the cooks twist it in the air like circus performers. The best place to cook them in Singapore is Thasevi Food Famous Jalan Kayu Prata Restaurant (235/237/239 Jin Kayu): the name is worth believing – the place is so famous that there are several fakes calling itself Jalan Kayu Prata or similar.On weekends, connoisseurs of roti prat from all over Singapore gather here.
Padang rice, an Indonesian dish: boiled rice with many hot and spicy additions – tuti meat and eggs and curry and seafood and vegetables. Originally the food of the poor, now it is one of the hits of the Singapore hockey centers. There are two main padang snashi spots: Nasi Padang River Valley (55 Zion Road; expensive, exciting) and Sinar Pagi Nasi Padang chain (13 Circular Road, as well as points at Geylang Serai Market (1 Geylang Serai) and ABC Brickworks ( Blk 6 Jalan Bukit Merah).
“Rich rice” means rice cooked in coconut milk and therefore has a subtle, yet saturated sweet taste. It is supposed to be eaten with fried chicken wings, fried fish, eggs, spicy cuttlefish, fresh cucumbers and a spicy sauce little things. Traditional Malay breakfast. The best nasi lemak in the city is done at the Selera Rasa Nasi Lemak at the Adam Road Food Center (2 AdamRoad).
One of the traditional Singaporean breakfasts, which is nevertheless eaten at any time of the day. The name is doubly deceiving. This is not a cake, but rather a distant relative of the Spanish tortilla, Italian frittata and other stuffed scrambled eggs. There are no carrots in the composition either, the main ingredient is daikon (just in Chinese, carrots and this radish are called very similar words). Daikon is rubbed and mixed with rice flour and water, after which this dough is made into something like a pie.Which is then chopped and fried in a wok with egg, soy sauce, garlic, green onions and pickled vegetables. Carrot cake is often served for breakfast in Singapore hotels, but here are two counters where people come from different parts of the city-state for it: Ah Lo Cooked Food at Chinatown Complex (Blk 335 Smith Street) and Chey Sua Carrot Cake at Toa Payoh WestMarket & Food Court (Blk 127 Lor 1 Toa Payoh).
Shop \ t (896 Dunearn Road 01–01A) with the largest selection of cookware and kitchen utensils in the city (ranging from knives and pretty teapots to KitchenAid and Jamie Oliver’s line).It is interesting not only for this: master classes are regularly held here, and for this ToTT keeps a whole pool of serious chefs-instructors. They teach not only Singaporean techniques and recipes, but also European-American classics. The store also has its own bistro with good food. Another smaller ToTT is located in the Suntec City mall in the city center.
Char kway teow
A dish about which Anthony Burdin, when he first tried it, said: “How can something so disgusting be so tasty ?!” That is, you understand about the appearance, the unsaturated narcotic taste is due to the ingredients: this is a wide rice noodle fried with an egg, Chinese dried sausages, chili peppers, soy sprouts – and in spicy and sweet soy sauces.If you’re not intimidated by the dark brown mess, here are the two top locations: Hill Street Fried Kway Teow at Bedok South Road Hockey Center (Blk 16 Bedok South Road) and Outram Park FriedKway Teow Mee at Hong Lim Food Center (Blk 531A Upper Cross Street) …
In Singapore, due to lack of space, practically nothing is grown, the country imports all products, and in Singapore markets – everything that neighboring (and not only neighboring) countries and seas are rich in: all kinds of fish and seafood (fresh, dried), meat and various parts of animals that are considered inedible in more sensitive countries, Malaysian and Indonesian coffee by weight, fruits and vegetables, which are sold not only by weight, but also by the piece.Singaporean markets are cleaner than the markets of other Southeast Asian countries, but no less colorful: it is interesting to wander around them just like that, even buying nothing, but only wondering at the richness of the diet of local residents.
Sweet and salty (more sweet than salty) pickled and then dried meat, a specialty of the Chinese province of Fujian. I got to Singapore together with immigrants from there and acquired some peculiarities: here, for example, it is fried. They are made mostly from pork, but also from beef and lamb.A must-have item on the tables for the Chinese New Year. There are a lot of shops and shops with a tank qua in the center of Chinatown.
The Singaporean TWG brand has the largest collection of teas in the world: more than 800 different blends, for which tea is used from almost all countries of the world where there are tea plantations. The company is quite young, founded in 2008; the number 1837 in its logo, according to the owners, is the year the British port was established in Singapore; but in fact it was founded earlier. All these tricks do not affect the quality, it is very high, and the prices are appropriate.TWG tea can be bought in many countries around the world, but it is one of the best Singaporean souvenirs.
Singapore Food Festival
Singapore itself is like a daily food festival – and it also hosts regular food festivals on a regular basis. The largest of these is \ tSingapore Food Festival, launched in 2015: it will be held every year, from July to August. And what the scale will be can be imagined because of what it consisted this year. For example, several pop-up-hocker centers were set up in several places in the city center at once, where the best restaurants in the city or hackers from remote areas of Singapore acted as street vendors.Justin Kwek (see the paragraph about his restaurant Sky on 57) fed on the shores of Marina Bay with his intricate compositions at extremely sparing prices. And in a huge tent, a festival of Indian cuisine \ tSuvai was organized, during which they made the world’s largest curry – 15 tons (recorded by Guinness).
An Indian food that is not prepared in India: it was invented in Singapore by Muslim Indians (they are the third largest ethnic group in the country – post-Chinese and Malays).These are Chinese noodles, fried – in Chinese – in a wok, nose with sambal and chili sauce, potatoes, tomatoes, eggs, herbs and lamb.
Violet Oon Singapore
Violet Un was a gastronomic critic of the Singapore newspaper The New Nation, then founded her own magazine about food The Food Paper, was the head of a small restaurant of her own, hosted culinary TV shows, published several books on Singaporean cuisine. \ TViolet Bukit Oon Singapore (881 Road) is a recently founded restaurant that Violet keeps with her two daughters.Here they cook – and well – according to the classic Peranakan recipes: fish in a sweet-sour-spicy sauce, chicken in a dense coconut curry, stewed pork with sweet peppers, laksa without broth and other food, the names of which will not tell a non-Singaporean (buakh-keluak, sayur-lode, babi-pong-thai, sambal-kim-chiam-udang and similar music). In addition, Violet regularly arranges master classes in the restaurant (there is a separate room for this) – she uchtsama and invites Singaporean housewives to share recipes, including with tourists.If you meet her in a restaurant (and she goes there very often), be sure to get acquainted: Violet was in the USSR, about which she has fascinating memories that she will willingly share. For example, how I felt completely safe, because the guide confessed to her that he was from the KGB.
One of the most interesting Singaporean restaurants (38 Tanjong Pagar Road), professing a new gastronomy: Chef Ryan Cliff has no way of molecular experiments, visual tricks and unusual flavor combinations.To find out to the full what he is capable of, you need to take a tasting set, this is a series of amazing and tasty tricks (many, however, are found not only here). Truffle cracker on a piece of styrofoam. A quail egg in an edible nest that smells of smoke. Royal mackerel carpaccio, mashed and avocado and yuzu sorbet depict wooded hills and a valley. Foie gras puree with apple, which appears in several forms: fresh, dried, toasted chips, dehydrated and a couple more. The pills, finally, Cheesecake Ecstasy, served in a pharmacy jar.And also the Tippling Club is an excellent bar with one of the most convenient cocktail cards in the world. It is a coordinate system of six flavor axes: sour, sweet, fruity, smoky, bitter, dry. Cocktails are located between them, depending not only on the taste, but also on its intensity: it is very easy to choose, knowing your own preferences. # 36 in Asia’s 50 Best Restaurants.
Small restaurant (10A Upper Wilkie Road) founded by chef Willin Lowe.He worked as a lawyer for eight years before realizing his real purpose, leaving the boring office and starting to cook. The New York Times named him one of the top three young chefs reinventing Singaporean cuisine. Willin simply calls his style: “ModSin,” or “Modern Singaporean,” is a modern reworking of traditional recipes like hokkien-mi or chili crab, and I must say that Lowe is doing just fine with it. For example, he made an absolutely breathtaking char-sue of Isiberian pork: first marinated, then fried meat, brought to absolute tenderness.The menu changes frequently, and besides the three or four course set, Willin sometimes makes a surprise set called the Omakase Menu.
Potato Head Folk
A vibrant youth place \ t (36 Keong Saik Road), which opened in 2014. Four floors – all different. The first one is the Three Buns Kitchen burger house with impeccable cutlets, rolls, and most importantly, sauces. The second is Three BunsDining Kitchen, with a more sophisticated cuisine, although burgers are served there as well. Third floor – Studio1939 Lounge, a bar with good cocktails.The fourth is The Rooftop Garden, a bohemian terrace with BBQ, tiki cocktails and Chinatown views. Good everywhere.
# 13 in Asia’s 50 Best Restaurants. The classic, most French of the most French, \ t location (1 Scotts Road, # 01-16 Shaw Center) – only in Singapore. The menu includes foie gras, artichokes from Brittany, salmon tartare, oyster soufflé, poached French cod. The kitchen can be summed up in one word: impeccable. The waiter can easily advise truffles on the grounds that the season has begun for them in Alba, and they have just been brought (a great example of how seasonality is understood in cosmopolitan Singapore).The wine list is the size of an encyclopedia, and there are three wine rooms-refrigerators: for red, for white, for sparkling wine, and all three are spacious. Chef Sebastien Lepinois is one of the best students of Joel Robuchon (at one time he even worked in Kiev: he was declared the best chef in Ukraine).
Best Restaurant in Singapore (41 Bukit Pasoh Road) – 46th in the 50th best in the world, 5th in Asia. A very gifted chef, Taiwanese Andre Jiang, studied to be a chef in France, where he spent many years, working with Pierre Ganiere and the Troisgros brothers.What he does, he calls not even gastronomy, but “octaphilosophy”, because there are eight main words in his cuisine: uniqueness, authenticity, texture, memory, salt, south, craft, terroir. As a result, Andre gets something fantastic. And very, very expensive.
Kim Choo Kueh Chang
Wonderful Museum Shop (60/62 Joo Chiat Place). There are shelves of traditional Peranakan cookies (the best with pineapple jam) and other sweets, pasta for laksa and other Singaporean dishes (from our own factory), and triangular rice cakes with spicy pork marinated for a whole week (they are called nonya-chan, \ tnonya chang) , iota (\ totah) – fried fish wrapped in banana leaves, and cups, teapots, plates and other utensils with Peranakan patterns.And on the second floor there is just a museum: antique furniture, clothes, dishes and other Singaporean life of the beginning of the last century, about which people who work here tell with pleasure and details, are collected, as well as about what it is, the Peranakan culture. There is also a shop here: they sell national shirts and dresses.
JB Ah Meng
When this essentially eatery in the Geylang area (2 Lorong 23 Geylang) got into Ferran Adria, one of the main chefs of our time, and tried tempura from shrimp corn kernels in the yolks of duck eggs, he immediately wanted to be photographed with (although usually everyone is filmed with him).He refused: he thought that this pale-faced foreigner was simply impersonating a celebrity in order to ask for a discount. “Pay and go,” he said. Adria was almost upset to tears. True, the photo was taken – and now the chief of JB Ah Meng shows it, if asked; the name of the Spaniard is written there with a mistake, which was corrected with a felt-tip pen. Cromempura should definitely try cow pea pods with lotus root chips, fried salmon skin with pickled vegetables and shellfish lalav garlic-pepper sauce.
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90,000 Cafes and Restaurants in Singapore, Singapore
Map of the location of cafes and restaurants in Singapore
Singapore Restaurants – real tasting routes that have absorbed dishes from all cuisines of the world: Chinese, Malaysian, Indian, European, Mexican, Japanese, Thai and allow you to have breakfast like Singaporeans, dine like French, dine like Turks.Singapore’s culinary options are overwhelming, with over 500 restaurants catering to a wide variety of tastes. Dress code is required (no T-shirts or shorts). National favorites: whole crabs in chili sauce, rice noodles (laksa), fried rice (chao fan), grilled meat with peanut sauce (satay), coconut noodle and rice soup (popiah laksa lemak), chicken with rice and ginger-garlic sauce. Exotic durian is the leader among fruits, milk tea, coffee with condensed milk (kopi) and local beer – Tiger Beer – are the leaders.Let’s take a look at the best places in the city, among which, perhaps, there is one – a restaurant of a tourist’s dream.
Absinthe is Singapore’s premier French restaurant in the city center. Dishes from the professional chef Francios, a rich wine list, silver, crystal, paintings, wooden armchairs that harmoniously fit into the modern interior – everything is conducive to a wonderful dinner. You should definitely try the stewed rabbit with cognac sauce or order a stuffed goose.
Grand Shanghai Restaurant – classic Chinese dishes, spiced up with a 40s atmosphere with the appropriate entourage: red satin, wood, jazz band. The cuisine of this restaurant is as incomparable as its design. Guests will find on the menu “drunken chicken”, Peking duck, a huge selection of dim sums. Chinese connoisseurs will be pleasantly surprised.
Russian restaurant Shashlik Steakhouse – a piece of homeland in the capital of Asian gastronomy, opened on Orchad road.True, there is no Russian staff here, and the dishes are in the Chinese style. However, it is worth stopping by, if only to taste borscht, Kiev cutlets and look at old newspapers on the walls of the institution.
Red House Seafood Restaurant is a favorite restaurant in Singapore among locals and guests, specializing in the preparation of national dishes and culinary masterpieces from seafood. Here they will serve the world famous Chilly Crab with signature rice buns, expertly cook lobster in a creamy sauce or a spicy Thai mix of shrimp, squid and scallop with curry sauce.
Song of India – an authentic Indian restaurant on Orchad road, designed in a colonial style with elements of solid wood, marble, granite. A luxurious assortment of cocktails and wines, first-class service, an open area, a VIP room, a menu where guests will find Mutton biryani (lamb on a skewer with rice and spices), lobsters with moth sauce, shrimp cooked in tandoor, will bring a lot of pleasure. You should be careful when choosing dishes, the unusual pungency of many of them is not an uncommon case.
Akashi Japanese Restaurant is a Singapore restaurant aimed at those residents and guests whose goal is sushi, sashimi, udon, exotic soups and other Japanese cuisine. Having chosen the city center, it attracts with its colorful interior, comfortable armchairs, unrivaled serving, calm atmosphere and delicious dishes.
Sopra is the first restaurant in Singapore to serve dishes from distant Sardinia. The interior decoration in the spirit of post-war Italy, wines of the Old and New Worlds, an amazing menu literally make you lose your head.For gourmets: Malloreddus ala Campidanese (dumplings with pork sauce with rosemary and tomatoes), Fregola (pasta with seafood), and delicious ravioli with potatoes, mint and pecorino cheese. Pizza lovers will be delighted with the creations of the chef Luigi Gianni.
Restaurant Bali Thai – a close interweaving of Thai and Indonesian cuisines, reflected even in the ethnic interior of the institution. Popular dishes include fish with Thai chili, Tom Yum soup, crayfish with sauce, papaya and mango salad, fried bean curd with eggs, fish cooked on charcoal.
Hjh Maimunah Restaurant is a delightful Singapore restaurant with an excellent reputation that brings guests to the atmosphere of the East. Adequate ambiance, Arabic dishes such as fried chicken with a blend of oriental spices, exceptional service – are these not the ingredients of a gourmet pleasure?
Restaurant Otto is an elegant restaurant in Singapore, crossing the threshold of which you find yourself in sunny Italy. Black and white wood in the interior, aged vintage wines, a set of mouth-watering dishes from the chef Michel Pavenelo make for an amazing evening.