National Day 2020: Singapore Restaurants That Serve Modern Interpretations of Our Favourite Local Food
For Singapore’s 55th birthday celebration, some of the island’s best chefs have given popular hawker eats a modern reworking
Singapore may be turning 55 years old this year, but one thing hasn’t changed among its citizens—our insatiable love for delicious local food. But with an influx of influences from around the world, the chefs always come up with innovative ways to present the nation’s beloved local fare. Here are some of the best versions that we've seen this year.
Executive Chef Lee Boon Seng’s love for Singapore is reflected in his National Day three-course menu, comprising reinvented local dishes. Commence the meal with the all-time favourite Singapore chilli crab “cake”, which sits on a flavoursome ginger flower chilli crab sauce and spruced up with pineapple cucumber and cucumber gelee.
This is followed by your choice of main course—Angus beef short rib satay accompanied by red onion salsa and potato mousseline, or baked "otah" sea bass wrapped in banana leaf and elevated with a piquant roasted green chilli butter sauce. Even the dessert of “ondeh ondeh” kueh lapis, made with layers of pandan sponge and gula melaka, is given a contemporary spin with the addition of coconut lime chantilly. Available for dine-in and takeaway from August 3 to 9.
The Alkaff Mansion
During the National Day weekend, the chefs at this Spanish oasis will serve some of our favourite local dishes with a Spanish twist. Look forward to innovative creations such as beef rendang served in crumbly tarts, and a fideua version of our favourite Hokkien mee tossed with tiger prawns and clams. Last but not least is the quintessential satay, upgraded with the use of Pluma Iberico pork for softer and juicier texture. Available for dine-in and takeaway (as part of the National Day Wine & Dine at Home Bundle) from August 7 to 10.
Whether you’re celebrating in the restaurant or at home, you’ll be able to tuck into executive chef ArChan Chan’s National Day platter of elevated hawker must-haves. The set is big enough for two diners and includes Hainanese chicken sliders, featuring turmeric-marinated chicken slathered with spring onion and ginger mayonnaise and garlic hot sauce, then finished with coriander, lettuce and cucumber.
There’s also the glazed Iberico pork char siu, which uses premium meat steeped in a blend of bean paste, maltose and soy for three days, then grilled over binchotan charcoal. Hankering for more? Get your fill of stingray croquettes, best eaten when you dip in the spicy sambal aioli. Complete the meal with the restaurant’s signature brut beer. Available for takeaway or delivery from August 1 to 9.
Da Paolo Pizza Bar
The culinary team has given our national dish, chilli crab, an Italian twist by serving it like a pizza. The perfect comfort food for the long weekend, what you get is a light and chewy dough laden with homemade sweet chilli sauce and studded with crabmeat, red capsicum and fresh coriander. Available for dine-in or takeaway until August 31.
The restaurant’s takeaway menu, available from August 8 to 10, was inspired by local dishes. Take, for example, the ubiquitous laksa which has morphed into the classic French bouillabaisse, or spicy seafood stew served with French loaf (to mop up the sauce).
Of course, the five-course menu isn’t complete without everyone’s favourite—chicken rice. The culinary team has reimagined it as marinated whole roasted yellow chicken on a bed of butter glazed brussel sprouts, rosemary potato and rosemary jus. The also menu includes two Tiger Sling bottled cocktails by 1927.
If brunch is your thing for National Day, you’ll be glad to know that the culinary team has come up with creative dishes such as the nasi lemak soul-vlaki and the crispy soft shell crab with orzo pasta.
The former is an ensemble of turmeric fried fish with coconut milk pilaf, pickled cucumber, goddess anchovy cream, sambal sauce and peanuts, and wrapped in pita bread. As for the latter, it features dainty pasta bathed in chilli crab sauce made more indulgent with crispy soft shell crab, kashkaval cheese and herbs. Available for dine-in from August 9 to 10.
Pink Fish Singapore
Even Norwegian chef-owner Geir Skeie got into the National Day action with his inspired salmon and chilli crab bowl. Using fresh Norwegian salmon and crabmeat, he has jazzed it up with a sweet and tangy tomato sauce and fiery chilli for that spicy kick. The bowl is completed with a side of grilled beancurd, housemade pickled salad and onsen egg. Available for dine-in and takeaway until August 31.