Eurasian food - how interesting! I can't say I know much about them but today's always a good time to start finding out more. Quentin's (Level 1 Eurasian Heritage Gallery, 139 Ceylon Road, tel : +65 9008 3802) it seems is the only Eurasian restaurant we have. Food's a mixed bag of influences. While I understand that they're derived in part from Portuguese cooking, I also recognized elements from Indian, Malay and Peranakan cuisine.
The restaurant even have their own embroidered napkins. That's identity right there. No?
We were served fish keropok with sambal. Top one was a spicy and bitter belachan and the bottom one tasted like it was made with dried tomatoes.
We had the most cucumber-y tasting apple & cucumber juice. Just to be clear, the juice didn't just taste of cucumber - we've just never had a juice with cucumber that had so much cucumber taste. Very refreshing with the apple and well chilled when it was served. This was just the drink we never knew we wanted as a respite from the weather.
One of the dishes we were curious about was their Feng - a stew made with diced pork, pig's livers and heart. Something an old friend affectionately refers to as curry feng. Nice. There was a recognizeable offal-y flavour to it, present but not excessive, along with vinegar. Like many dishes, everyone has their take on it. This reminded me a little bit of adobo. Definitely made for pairing with rice. Just like....
...their prawns bostador. Chunky prawns in a creamy lemak coconut laden gravy topped with shavings of toasted coconut. Flavour profile couldn't escape the association with the local laksa or sayur lodeh. Delicious this one.
The vegetable dish was their turmeric cabbage - something not dissimilar to the Indian cabbage poriyal. Turmeric, mustard seeds, curry leaves and green chillies.
Gotta have rice.
Dessert was sugee cake. The layer in the middle beneath the lemon flavoured icing tasted like marzipan. The cake itself was a little salty which paired pretty well with the sweet toppings.
Pretty decent coffee.
No comments:
Post a Comment