Coconut and ginger? Razor clams in tao suan? Some of these combinations sound so weird we have to force ourselves to bring the food to our lips, but some reason only boundary-pushing chefs know, they work. Here are seven unique dishes that taste better than they sound.
Buah Keluak Pasta (top photo)
SGD23 from Violet Oon’s Kitchen, 881 Bukit Timah Rd.
Combining Peranakan culinary heritage with Western influences, the buah keluak nut is infused with prawn and sambal before tossing it with the pasta, resulting in al dente spaghetti ribbons coated in a smooth and creamy buah keluak paste. A dollop of buah keluak quenelle sits on top of the dish, sealing the deal with its rich and concentrated flavors.
Chendol Cup
SGD5.50 from W39, 39 Jalan Mas Puteh
Where the local dessert is laden with sugar syrup and coconut cream, this cake version of chendol takes a notch down on the sugar, allowing robust flavors of coconut milk to shine through. Multi-coloured coconut jelly covered with smooth chendol cream in between buttery sponge cake makes for a light dessert—perfect for an afternoon treat.
Coconut Panna Cotta with Caramelized Ginger
SGD13 from Salt Tapas & Bar, #01-22A Raffles City Shopping Centre, No. 252 North Bridge Rd.
Bursting with robust aromas of coconut, this panna cotta has an incredibly smooth and creamy texture and evident flavours of coconut. Caramelised ginger, grated young coconut fruit and poached star anise pear cubes line the dish—creating a unique blend of flavors with a kick of spice to excite your palate.
Duck Can-Fit
SGD10 from The Mustard Incident, TANGS B1, 310 Orchard Rd.
A word play of ‘confit’, this hot dog bun uses a duck in its sausages instead of the common chicken or pork meat—one of the most popular ‘dogs’, and we can see why. Tasting like the traditional duck confit, the Duck Can-Fit is a custom-made recipe of duck sausage, topped with tasty homemade piperade (stewed pepper), crispy bacon and TMI garlic sauce that’s made from scratch. Messy food always tastes better.
Laksa Tsukemen
SGD22, Preparazzi at The U Factory, Gillman Barracks, 39 Malan Rd. Available from now till January 31, 2014.
Local perceptions are challenged with this innovative dish of wheat and egg tsukemen noodles with salmon otak otak gratin, a soft boiled egg topped with heibi hiam (spicy dried shrimps), lotus root and cucumber pickles sitting on a base of homemade pesto; served separate from a thick laksa dipping cream. Complex juxtaposed flavors will make you question if this is considered a variation of laksa, or a completely new creation on its own.
Razor Clams Tao Suan
SGD20 from Pidgin Kitchen & Bar, #01-04, 7 Dempsey Rd.
Inspired by a Spanish dish of beans and clams, Pidgin’s playful creation of local hot dessert tao suan includes razor clams cooked together with crunchy beans to achieve its chewy texture. Thick and crusty you tiao (dough fritters) add a local touch with its homely flavors and aromas—a savoury East-meets-West dessert with unique flavours that you won’t soon forget.
Wasabi Egg Ciabatta
SGD12 from Maison Ikkoku Café, 20 Kandahar St.
A popular favorite among diners, Maison Ikkoku’s wasabi egg ciabatta incorporates a subtle touch of wasabi in a creamy egg mayonnaise salad—just enough to spice things up. Slathered between two slabs of toasty ciabatta with baby spinach and tomato salad, the wasabi egg ciabatta takes the classic egg salad sandwich to whole new level.
