The Lobby Lounge, Shangri-La Hotel, Singapore
If you’re craving for authentic local flavours in a refined setting, The Lobby Lounge at the newly renovated Tower Wing of Shangri-La Hotel, Singapore is the perfect spot for you. This beautifully revamped space is now featuring a menu of authentic Singaporean hawker flavours, and a selection of signature heritage dishes made using premium ingredients. Various hawkers/cooks have shared these precious original recipes with the hotel’s culinary team (to kick-start this concept, executive chef Franco Brodini collaborated with blogger Dr Leslie Tay to approach these local food businesses).
Diners will get to slurp up noodles such as bak chor mee, prawn noodle soup, and fish head bee hoon soup – this recipe from Ka Soh Fish Head Noodle features fine quality hamachi and a shot of XO cognac in the milky broth. There’s also Katong Laksa whose boldly flavoured recipe is inspired by the Original Katong Laksa (aka Janggut Laksa) in Katong. Noodles aside, revel in fragrant Hainanese chicken rice and of course, chilli crab. The latter is an original recipe by Dragon Phoenix Restaurant’s venerable chef Hooi, who elevated the chilli crab gravy with spicy sambal and eggs.
All these six signature dishes are available on the à la carte menu daily from 11.30am to 10pm or as part of the local semi-buffet lunch – priced at $38 on weekdays or $45 on weekends. The semi-buffet lunch includes a wide selection of local appetisers (kueh pie tee and popiah) and desserts (Nonya kueh), and a choice of one of the six signature dishes.
Shangri-La Hotel, Singapore. Tel: 6213 4398. www.shangri-la.com/singapore/shangrila
With the recent launch of VLV Riverside, diners now have another waterfront dining option. Overlooking the Singapore River at Clarke Quay, this spacious al fresco restaurant by multi-concept lifestyle destination VLV Singapore, offers local ‘zi char’ fare injected with a touch of creativity. VLV’s executive head chef Martin Foo dishes out a range of punchy local flavours such as salted egg chicken, crispy bull frog with ginger, curry fish head alongside comfort fare like noodles and congee. The chef also puts his own spin to items like Chinese herb Hua Diao prawns and stir-fried sambal prawns with petai. And not forgetting his rendition of Chairman’s Crab and piquant Singapore Signature Chilli Crab served with deep-fried mantou buns. VLV Riverside is also a great late-night dining spot as it’s open daily from 6pm-2am (Wed-Sat), and 6pm-11pm (Sun-Tues).
Clarke Quay, 3A River Valley Road, #01-02. Tel: 6661 0197. www.vlv.life
Head east and tuck into an east-meet-west weekend brunch at Baba Chews Bar & Eatery. The brunch menu offers a selection of Straits Chinese delights with a modern spin. For only $38, you can order as many hot brunch mains, prepared à la minute.
Highlights include the Nonya-style Lion Head – stewed meatball stuffed with quail egg, and served with Baba Chews’ rempah sauce, Baba Chews’ Nonya Laksa – rice vermicelli in a rich broth of prawn stock and coconut cream, as well as Beef Rendang Bun – a unique rendition of the signature beef rendang stuffed in steamed lotus leaf buns. You’ll also get to try hearty egg creations such as Chef’s ‘Hangover’ Devil’s Egg and the 63°C Sous Vide Egg with pork bacon.
Aside from mains, the spread includes a range of snacks like mini polo buns, roti otah, roti sardine, alongside homemade butter scones, cakes and durian mousse with gula Melaka. There’s also a DIY counter where you can make your own rojak and kueh pie tee. Accompany your hearty brunch with an aromatic brew from Common Man Coffee Roasters, or opt for free flow of Prosecco with an add-on price of $48.
Hotel Indigo Katong. Tel: 6723-2025
From now till July 31, Peach Blossoms is reviving the tradition of wholesome family dining, with a range of comforting homecooked dishes. Enjoy special dishes from different Chinese dialects such as Teochew yong tau fu, and deep-fried live prawns in traditional ‘Hakka’ style. The kitchen also rolls out a richly flavoured ‘Kuala Lumpur’ style Hokkien mee, and meaty items lies kong bak bao and a robust braised pig trotter steeped in sweet and sour vinegar. Best eaten with steamed rice.
Marina Mandarin Hotel. Tel: 6845 1118. www.marinamandarin.com.sg/dining