This is such a meaningful initiative. SG50. 50 Restaurants. 50 newly created dishes.
The inaugural Singapore Restaurant Month organised by the Restaurant Association of Singapore (RAS) has gathered some of Singapore’s 50 Best Restaurants to create dishes to celebrate the country’s birthday.
What I really want to highlight is the common theme – that all the restaurants have to use local produce. Yes, support local!
You may be thinking, “Does the land-scarce Singapore have that many farms anyway?” Singapore produces 3 main types of food – fish, leafy vegetables and eggs (along with taugeh, mushrooms, and milk too).
The reasons for using local produce are aplenty. That includes supporting local farms, increasing our food security (in case anything happens) and enjoying fresher food. All of the dishes featured use at least one ingredient direct from the farms.
I have tried some of the dishes, and the ones I would personally recommend include the Fried Baby Barramundi from Palm Beach Seafood Restaurant. It is priced at the cost price of $18 for 500g of fish. $18!
The Chef explained this is priced to support our local fish farmers and the industry, and celebrate the country’s birthday in a meaningful way. (Do you know that there are more than a hundred fish farms in Singapore?)
The fish was moist and succulent, drizzled over with a spicy-tangy sauce and crispy shredded cuttlefish which were like fried vermicelli.
The other that got me clearing my plate clean was the 3 Grain Laska Risotto with homemade Pulau Ubin Seabass Fishcake from Portico (part of a 5-course $50 menu) which was kind of a deconstructed dish incorporating creativity.
I liked the laksa sauce that was cleverly integrated, which adds a beautiful notch of the local factor.
Putien’s “Cityscape” inspired by the Singapore skyline (check out ‘MBS’ & ‘The Flyer’ on the dish) makes a photogenic dish to remember the year as well.
Heritage Restaurants – Date of availability of dish 17th July to 2nd August 2015
The following 12 are heritage restaurants, which are at least 30 years old.
Bee Heong Palace Restaurant
Steamed Premium Barramundi with Cordia Seeds
Beng Thin Hoon Kee Restaurant
Shark’s Fin Scrambled Egg with Lettuce
Chin Lee Restaurant
Passion of Garden City
Fatty Weng Restaurant Reserve Online Now
Crispy-fried Barramundi with Asparagus
Fragrant sauce with Wild Mushroom and Chinese Kai Lan
Hua Yu Wee
Yuan Yang Lala Hor Fun with Fresh Prawns
Islamic Restaurant Reserve Online Now
Islamic Fish Biryani with egg
Prima Tower Revolving Restaurant
Sautéed Bird’s Nest with Egg White
Red Star Restaurant
Omelette Crispy Noodle with Prawns
Spring Court Restaurant Reserve Online Now
Yam Ring with Sweet and Sour Prawns
Westlake Reserve Online Now
Steamed Tilapia with Fried Garlic
Zi Yean Restaurant
Wok-Fry Egg-White with Conpoy Top on Crackers
General Category – Date of availability of dish 1st July to 10th August 2015
Brewerkz Reserve Online Now (Riverside Point)
Satay Seafood Angel Hair Pasta
Café Iguana Reserve Online Now
Pibil Pescado in Red Chile sauce
Chui Huay Lim Teochew Cuisine
Teochew Oyster Omelette “Gooey Style”
First Culinary Restaurant
Braised Seabass with Cordyceps Flower In Soya Bean Milk
Sri Lanka Crabmeat with Egg White
Hard Rock Café Reserve Online Now
Sea of Love
Braised Barramundi Fish with Bitter Gourd and Black Bean Paste In Claypot
Sliced Fish in Tomato Broth
Vegetarian Singapore Rojak
Classic Laksa “Singapore”
Mamanda Reserve Online Now
Ikan Bakar Temasek (Grilled Fish)
62°C Hen’s Egg
Palm Beach Seafood Restaurant
Fried Baby Barramundi
Peach Garden Restaurant
3 Grain Laksa Risotto, Homemade Pulau Ubin Seabass Fish cake
Pu Tien Restaurant
Steamed Grouper with Crispy Soya Bean Crumbs
Saha Signature Indian Restaurant & Terrace Bar Reserve Online Now
Stir Fried Tofu & Asparagus with Cumin & Turmeric
BBQ & Steamboat Buffet (The restaurant will also be serving local eggs for the Singapore Restaurant Month.)
Seoul Garden Hotpot
Beef Bulgogi Bibimbap
Seoul Yummy Korean Casual Dining
Korean Kare Stew
Shin Yeh Restaurant Reserve Online Now
Taiwanese-style Steamed Barramundi with Salted Pineapple
Si Chuan Dou Hua Reserve Online Now (UOB Plaza)
Poached Vegetables with Mushrooms, Bean Curd and Sliced Pork Belly Served in Paper Pot
Kicap Manis Glazed Grey Mullet
The Flying Squirrel Reserve Online Now
Golden Onsen Egg
The Scholar Chinese Restaurant
Oven Baked Spicy whole Sea-bass Coated Otak wrapped in Banana leaf
The Soup Spoon Union
Hainanese Fish Maw with Barramundi Noodle
Black tilapia with Hot and Sour thick soup in Claypot
Timbre @ The Substation, @ The Arts House, @ Gillman
Laksa Marinated Crispy Barramundi on a bed of Bee Hoon Crackers
Mix Seafood and Broccoli with Crab Roe served in Yam Basket
TungLok Signatures Reserve Online Now (The Central)
Fried Barramundi with Shanghai-style Chilli Sauce
Sweet & Sour Chrysanthemum Fish
Lion City Hometown Fish Tail
Yum Cha Restaurant at Chinatown
Stir-fried Crocodile Meat in Tropical Sauce
Even though this is an SG50 project, I do hope to see this Singapore Restaurant Month being carried out in a yearly basis to promote local produce, and try out innovative dishes with a local spin.
One example is the use of fishes from local farm Kuhlbarra. Their fishes are being served at several participating restaurants such as Tung Lok, Jumbo Seafood, Palm Beach, The Soup Spoon and Timbre.
Which dish from the 50 restaurants are you most keen to try?
*This post is brought to you in partnership with Restaurant Association of Singapore (RAS). More information about the initiative at http://www.singaporerestaurantmonth.com