We have been taught from young that Singapore has no other natural resources than its people. It is exactly these genius minds that have made it possible to have home-grown produce we can be proud of!
Running from 1 July to 10 August 2015, the Singapore Restaurant Month (SRM) will feature 50 restaurants getting the rest of Singapore into a National Day mood with original creations highlighting some of our islands very own produce. The list includes 12 heritage establishments, such as Fatty Weng, Red Star and Islamic Restaurant, joining that party from the 17 July to 2 August 2015 in conjunction with Singapore Food Festival.
Organised by the Restaurant Association of Singapore, with support from AVA, STB and UnionPay, we will get to savour, learn and support the 200 odd food farms who have been feeding us fresh supplies of eggs, fish and vegetables. Of course, it would not be SRM if it was just plain old fried egg or stir fry on your plate.
Each restaurant will be taking their identity to create dishes with a local twist. Take the Three Grain Laksa Risotto with Homemade Pulau Ubin Sea Bass Fish Cake from Portico for example. This modern European restaurant has given our favourite noodle dish a Northern Italian spin, with special addition of barley and quinoa to the Arborio rice to give that sticky, slurp-worthy consistency we love. It will be part of a five-course SG50 menu at S$50, but I would come back just for that homemade fish cake filled with chunky sea bass and the gooey decadence still hidden inside the prawn head (perfect with that side of sambal).
Palm Beach Seafood Restaurant will be sticking to their guns, and I am glad they did. They will be presenting a quintessential Fried Baby Barramundi at the market price of S$18/500g. Thin crispy batter topped with a sweet chilli sauce, the succulent fish meat gets another burst of seafood thanks to the crunchy bits of squid floss.
Those wanting to indulge will be happy to know that Prima Tower Revolving Restaurant will be serving up Sauteed Bird’s Nest with Egg White at S$70. Sadly, Singapore does not have the natural land to harvest bird’s nest, but we do have great eggs to make this dish shine. It is not for the everyday, but this dish is steeped in history just like the restaurant. Created back in the olden times as a replacement of crab for a Chinese Empress, we can truly feel like royalty as the fireworks set off during the National Day Parade rehearsals (or, on the actual day itself)!
For more information and list of restaurants and dishes, check out the SRM website here.
About the Writer
Jessica is a young lady of many obsessions. She gets herself into everything ranging from the latest in the monochrome fashion world (she only wears black, and sometimes, white) to convincing the masses that Community is the best TV series ever made.
Currently, she enjoys looking like Sailor Mercury had a baby with Wednesday Addams.
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