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WHEN SINGAPORE HAWKERS CAME CALLING AT LEMON GRASS

Singapore is a melting pot of cuisines, incorporating a rich heritage of food dishes consisting of Chinese, Indian, Malaysian and Indonesian influences. In one of the richest cities in the world, you can find mouthwatering varieties of local food. Starting from Chicken rice, Hokkien Mee, Chili crab etc, Singapore can be termed as the Hawker Food Connoisseurs.

Singapore happens to a miracle city where even street food hawkers have a Michelin star?

To celebrate this delicious and rich culinary heritage, Lemon Grass at Mayfair is hosting “Singapore Hawker Bites”.

Bhubaneswar citizens are always on the look out for new cuisines and tastes. Singapore cuisine is quite acceptable as per the Indian palate. When talking to Chef Atish, Executive Chef, Mayfair, mentioned Singapore is about the combination of different cultures and has got the flavours of all delicious Pan-Asian cuisines. Lemongrass, Peanut and Galangal from Malaysia, Turmeric & chilies from India, Fish & Soy Sauce from China plays a vital role in Singapore cuisine.

The chef with his creations

Tofu & Shiitake Mushroom in Melee Sauce

A delectable combination of silken tofu and shiitake mushrooms in soy-based Melee sauce. Using a chili batter, tofu and shiitake mushroom are fried to give a delicate crunch to the dish. These ingredients are further added into a sauce made from soy sauce. Melee sauce is moderately spicy and is loaded with flavours of ginger, garlic, chili flakes, Sichuan peppers and a secret spice. When you take the first bite of this dish, you can feel the creaminess of the tofu and the meat-like texture of shiitake mushrooms. The flavours of the sauce are complex and yet, they all come together to form a beautiful concoction.

Crispy Corn Roll

As the name read, there was a crunchy crust on this corn roll. Jam-packed with the goodness of corn, bell peppers and cheese, this roll was made using a rice paper spring roll sheet. To add more crunch to this dish, before frying the corn roll is coated with a generous layer of panko. For flavouring, there is the good old black pepper. When you bite into the roll, you feel (and hear!) the crunch of the roll skin. The sweetness of the corn compliments the crunch of the bell peppers.

The best part of the roll (apart from the roll itself) is the dipping sauce. A runny sauce loaded with Asian flavours is definitely a standout in the menu. Made from fine quality soy and packed with flavours of chili, salt, pepper, sesame oil and peanut oil. This combination of ingredients makes this dip are an effortless winner on the table. You have to try it to believe it.

Singapore Herbal Prawn

This happens to be one of the most loved street foods in Singapore. The prawns are first rubbed with a special salt made using 5-spice powder, Sichuan pepper, chili flakes and black peppers. Singapore Herbal Prawn is moderately spice. This dish goes for a flavour infusion type marination process. And the result is beautiful, melt-in-your-mouth texture prawns.

The review’s showstopper was definitely the soy-peanut oil dip and the tofu & shiitake mushroom in a Melee sauce.

By Satyanarayan Mohapatra

Inputs by Apurba, photographs by Tveshaj

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