5 Places You Can Find Awesome British Food in Singapore

5 Places You Can Find Awesome British Food in Singapore

It’s 1am and you’re wide awake in bed. The jet lag from your trip to London is keeping you tossing and turning, thinking about the shows on West End.

A second later, an audible growling sound echoes throughout the room as you let out a sigh reminiscing about chowing down on Sunday Roast in the heart of London’s bustling Borough Market.

You’d give anything to be back in London, but the logistics of a 14-hour flight seem especially daunting. What’s a lad to do? 

Here, we’ll let you in on our little secret spots that have been keeping our sanity intact. These 5 eateries never fail to transport us back to the culinary epicentre of Britain. 

1. The Queen and Mangosteen

The Queen and Mangosteen may perhaps be the foremost British dining establishment serving up the widest selection of pub grub in Singapore. Styling itself as a “gourmet British pub”, the Queen and Mangosteen has been occupying the VivoCity waterfront for over a decade now.

Although slightly on the pricier side, the pub grub at The Queen and Mangosteen means business. You’ll find all your classics here from Pork Bangers and Mash to Shepherd’s Pie. The Queen and Mangosteen also features the rarely seen Scotch Eggs which are boiled eggs wrapped in minced meat which are then deep-fried to perfection.

The dim lights and dark wooden furniture remind you of a typical pub in the UK but traverse in a little deeper and a bright light greets you at the end. Your view opens up to the Sentosa waterfront where tables will be filled up come sunset.

2. Lad & Dad

Lad & Dad isn’t your typical British restaurant; they aren’t a restaurant per se, or even British for that matter. With Keith being the Lad and his dad being, well, the Dad, this hawker stall whips up authentic British fare at an unmatchable price point.

Toiling away part-time in hotel restaurants whilst pursuing his business degree in London, Keith decided to bring his culinary talents home from his humble dorm room (where his idea for Lad & Dad was birthed) to a small stall in Maxwell Food Centre. For Keith, it was all about making British comfort food affordable and accessible to the masses in Singapore.

The menu isn’t extensive by any stretch but it covers all that you can possibly want for no-frills British nosh. I shall not waste time on anymore words, go straight for the Bacon and Chip Butty (SGD$5) which is an otherworldly adaptation of the English classic — bacon, sunny side-up eggs, and hashbrown all sandwiched between two fluffy toasted buns.

It’s oh so sinful, but oh so good — definitely worth your cheat days.

3. Oxwell & Co.

The people who created Oxwell & Co. are Brits who were longing for that nostalgic pub grub they simply could not get on this side of the Earth. And thank god they did something about it.

Because you can’t get any more British than Fish & Chips, we’re glad to recommend Oxwell & Co.’s iteration. 

At SGD$26, it’s definitely on the higher end of the scale, but you’ll get your money’s worth. The restaurant opts for Sea Bass instead of the typical Dory which means you’ll get a firmer bite but still retain some flakiness that is signature of a Dory fish.

Along with a well-seasoned batter, it’s more than you can ask for in a Brit classic. 

4. The English House, by Marco Pierre White

Helmed by the legendary Chef-restaurateur Marco Pierre White, The English House is the newest British kid on the block. Don’t let it fool you though, when it comes to British nosh and hospitality, it’s no slouch.

Through an extensive restoration process, Marco Pierre White has turned two conservation shophouses along Mohamed Sultan Road into an antiquated space for classical British food and drink. Expect elevated versions of traditional fare like Shepherd’s Pie and Spit-Roast Chicken with Wild Mushrooms. The prices here are, however, exorbitant and that’s putting it lightly. Let’s just say their Fish and Chips go for a mind-numbing SGD$98.

But perhaps that is to be expected — being the youngest chef to be awarded 3 Michelin stars, along with training world-renowned chefs such as Gordon Ramsay and Mario Batali, when Marco Pierre White makes a move, the culinary world shakes.

5. The Penny Black

You can’t talk about British cuisine without including pub grub, and The Penny Black is as close as you can get to the gritty and greasy pubs back in the UK.

A little birdie told me that the entire interior was actually designed and furnished in England, shipped out to Singapore and re-assembled by the same Englishmen who crafted it.

Its Pub Gastronomy menu has brought in more than its fair share of British expats, no doubt helped by the extended happy hours (11.30am – 8pm).

Their Beef and Guinness Pie is nothing short of a crowd-stunner. The puff pastry has a crisp but fluffy texture and breaking it open is like finding a pot of gold at the end of the rainbow.

The beef stew that is simmering within is robust and infused with the rich and bitter signature Guinness flavour that results in a gravy that is unparalleled.

Coming to The Penny Black is more than just good eating, it’s a full English experience.

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Where to Find the Best Japanese Coffee and Brunch Cafes in Singapore

Where to Find the Best Japanese Coffee and Brunch Cafes in Singapore

Café-hopping is a way of life for Singaporeans (especially the millennials). On weekends, locals are seen hanging out at trendy cafés—an epitome of slow living where the ambience is relaxed and bright, people engage in conversations, reading a book, savouring a hearty breakfast, and that— is the antithesis to the fast-paced lifestyle— which we know very well.

The advent of Instagram has drastically changed the way we consume and share information, especially on the topic of food. Singapore has witnessed a surge in coffee and brunch establishments that offer not only great coffee and food but their photogenic interior décor and ambience have become an integral part of the dining experience. For that reason, there is an ever-growing list of instagrammable cafés to explore in Singapore and it continues to feed the phenomenon of #FOMO a.k.a Fear of Missing Out. Like what they say, if it is not on the ‘gram, it did not happen.

So, I’m attempting something different here. Let’s say you dislike queuing, crave authenticity, have discerning taste-buds, and is looking for quality coffee and food instead of the hype, which cafés should you check out then?

We cast our spotlight on 3 cafes imported from Japan that offer city-dwellers a brief respite, and may soon turn into your usual café haunts.

Asanoya Boulangerie @ Queen Street

First impression counts: High ceiling, white interior decor with wooden furniture, Asanoya Boulangerie sports a signature clean and minimalist decor, and its main feature is its variety of bread and pastry.

The Japanese bakery, is famous for its range of gourmet bread and pastries based on European recipes and prides itself on using premium ingredients. It was founded in 1933 and has been operating in Japan for more than eight decades. If you’ve been to Tokyo, you would have tried their best-selling signature Japanese crispy curry bun.

Granted that Singapore is a cosmopolitan city and Japan is a favourite travel destination among the locals, it is no surprise that Asanoya’s first overseas flagship store successfully made its way here in 2014 through a joint venture with a local automobile business. Located on Queen Street, aka Singapore’s art district, Asanoya Boulangerie is a charming addition to the location. Apart from its main offering of Japanese-European artisan bread, there is also all-day brunch, salads, and even alcoholic beverages from Japan.

On a weekday, this spacious avenue is possibly the best place for students and digital nomads to get work done. The 80 seater café is well-furnished to hold the weekend brunch crowd too. So if you’re looking for affordable, casual dining in a relaxed environment, head over to Asanoya Boulangerie on Queen Street.

Getting There

Asanoya 浅野屋: 15 Queen Street, #01-03, Singapore 188537

Tel: +65 6703 8703

Nearest station: Bras Basah

Opening Hours

Daily from 8 AM – 8 PM

Baristart Coffee Singapore

Making coffee is an art and the barista is the artist. Over the years, the foamy heart in your cuppa joe has become a cultural phenomenon with over 6 million posts of #latteart on Instagram. Let’s be honest, most of us have had taken at least a single picture of the latte art.

While there is no lack of coffee places in Singapore, Baristart Coffee is unique in its philosophy of using premium Hokkaido milk to prepare each cup of coffee with meticulous precision. The baristas in the house also pride themselves in creating the perfect latte art that will brighten up your day.

 

Baristart Coffee hails from Hokkaido and the owner, Mr Yuki Takeuchi, is the two-time champion of the UCC Coffee Masters Latte Art competition in Hokkaido for 2014 and 2016. Baristart Coffee at Tras Street is the brand’s first overseas outpost.

The 40-seater cafe offers an extensive menu of Japanese-Western fusion dishes including pasta, sandwiches, salads, and decadent desserts. Some of their signature dishes are prepared with Hokkaido milk. Don’t leave without trying their Hokkaido Carbonara and Shiro Kuma (Shaved Ice with Hokkaido Milk).

Time to feed your eyes and bellies at Baristart Coffee without flying all the way to Hokkaido to enjoy the velvety smooth coffee, but I can’t promise there will be no queue on weekends though.

Getting There

65 Tras Street, Singapore 079004

Tel: +65 69043169

Nearest station: Tanjong Pagar

Opening Hours

Daily from 10 AM – 10 PM

JW360° Cafe

Wishing you could be in Japan to enjoy your coffee break instead? Now, your wish is granted! Enter JW360°, short for Japan Way 360, strategically located in Jewel Changi Airport.

It is a multi-concept store featuring a cafe, restaurant and retail section that is owned by JR East Group, a major railway company in Japan. Both the cafe and restaurant can cater up to 140 seated patrons. It is their first multi-concept store located outside of Japan, which is great news for the Japanophiles amongst you. 

JW360° is well poised to be a gateway where customers can experience the four seasons in Japan through their seasonal menu and retail items. You can choose to enjoy a hearty meal at the restaurant or opt for something lighter and refreshing at the cafe.

The novelty of JW360° is there will always be something different on the menu each season for you to enjoy! If you are looking to stock up your snacks at home, head over to its retail outlet that carries seasonal snacks and sweet treats from all over Japan.

To bring the experience further, JW360° even set up a small area for guests to pen down their prayers and wishes on ema boards (wooden plaques adorned with art commonly found in the Shrines of Japan), which they will bring back to Japan. So go on and wish for great weather and cheap tickets for your next trip there. 

Getting There

225 Jewel, 78 Airport Blvd, #01-223/224 Changi Airport Singapore

Tel: +65 6243 2466

Nearest station: Changi Airport

Opening Hours

Daily from 9 AM – 11 PM 

A Slice of Singapore’s History in 10 Dishes

A Slice of Singapore’s History in 10 Dishes

Nothing stokes the flames within Singaporeans quite like a good ol’ debate on which stall sells the best version of our favourite hawker dish.

So it shouldn’t come as a surprise when eating is often hailed as Singaporeans’ undisputed favourite pastime (aside from queueing, although I must say, much of how we judge which stall to eat is by the length of queues, but I digress).

We owe a lot of our favourite hawker dishes today to the influx of immigrants that came from around the region with Sir Stamford Raffles’ arrival in 1819. Most of them were traders who, apart from setting up their businesses, brought with them their religious practices, cultures, and most importantly, food.

Take for example Tu Tu Kueh, which was brought over by people from the province of Hui’an, China. Tu Tu Kueh got its name from the sound the charcoal steamer (which was used back in the day) makes when steaming was done.

In the past, Tu Tu Kueh was primarily a dish that used plain rice flour, but today one can often find different fillings ranging from coconut to peanut. Most assuredly at that time, all of the Tu Tu Kueh stalls were run by people from Hui’an and were all surnamed “Tan”. Tan’s Tu Tu Coconut Cake, which is said to be one of the first Tu Tu Kueh makers who came over in 1932, is now being run by the 4th generation.

And that, my friends, is just one of the many dishes which lay claim to some form of heritage in Singapore.

Inspired by Culture Trip’s history of Shanghai in 7 dishes and Roads and Kingdoms’ own edition for Singapore, we take a look at how Singapore came to be through our palates and our stomachs, conflating Singapore’s rich ethnic and diverse history with dishes that form the bedrock of our hawker culture.

Chicken Rice

We start off with perhaps the quintessential Singaporean dish – Chicken Rice.

Chicken rice is a stalwart dish in Singapore’s hawker culture. Stop at any coffee shop or hawker centre and you’ll be sure to find at least one stall selling the dish. At the famous Maxwell Food Centre located in Chinatown, along with the Michelin Bib-Gourmand Tian Tian Hainanese Chicken Rice, I count no fewer than 5 stalls selling this humble rice dish.

Photo by  makan.wiki.sg  via Instagram
Photo by  kuey.png  via Instagram

When a Singaporean Instagram page that delivers a different chicken rice post every single day has a reach of 13k followers, you know our love for Chicken Rice runs deep. As of this writing, the dedicated Instagram account owner has eaten a whopping 480 different plates of chicken rice.

Chicken Rice, or more properly Hainanese Chicken Rice traces its origins back to the Hainan province in Southern China, though the version we have grown to love is an adaptation with a touch of Cantonese influence.

The dish at its core, is deceptively simple – poached white chicken (there is also the roast variation) sitting on a bed of rice with soy sauce and a garlic chilli dip on the side. In Hainan,  wen chang chicken is used, which is a smaller and bonier animal, giving the resulting dish a  much more lean and fibrous bite. The version we’re used to favours younger and tender chickens, a preference derived from Cantonese cooking. 

And so evolved the Singaporean Chicken Rice, a blending of Hainanese origins with Cantonese influences resulting in a staple dish that has enraptured the heart of a nation.

Hokkien Mee

Photo by m__a_i_cocco via Instagram

Hokkien Mee is one dish that often incites polarising views across the country. Unlike Chicken Rice, there are two common variations of Hokkien Mee. There are die-hard supporters that will stand fervently behind the wet version and there are loyalists that will champion that Hokkien Mee should be dry. Well, regardless of which version you prefer, Hokkien Mee is indubitably a well-loved hawker dish.

And for a dish that is so widely loved, there is hardly a consensus on the origins of Hokkien Mee. The most popular narrative revolves around Hokkien sailors who’s said to have created this dish some time in the 1930s. They used to work in noodle factories and would fry up excess noodles over charcoal fire along Rochor Road. Another suggested the dish originates from a stall next to the old 7th Storey Hotel near Rochor Road. And that was how Hokkien Mee got its original name of Rochor Mee.

It’s hard to nail down the exact origins of Hokkien Mee (some accounts even date it back to the 1880s), but what’s certain is the dish’s signature combination of yellow noodles, bee hoon, seafood, and pork brought together with a prawn/pork stock will never cease to amaze.

And that stock, oh that heavenly stock. When done right, there’s nothing quite like it.

Fish Head Curry

Make no mistake, Fish Head Curry was created by an Indian cook, but it was conceived for the local Chinese community. Hailing from Kerala in Southern India, J. M. Gomez is widely regarded as the creator of Fish Head Curry, selling his first dish from his stall along Sophia Road in 1949.

In actuality, fish head is neither an Indian ingredient or favoured by the Indians. The story goes that Gomez prepared this dish for his Chinese customers for he believed fish head was well-loved by the Chinese. Seeing asto how the dish has become a Chinese delicacy being offered in both Indian and Chinese restaurants alike, we guess Gomez was right. 

At its foundation, you’ll find a fish head bubbling away in a thick curry made from rich spices. Some places may add a tinge of tamarind to give it a sour and tangy finish or milk for a nice creamy texture.

Photo by  acinlie via Instagram
Photo by  scrambleggg via Instagram

Laksa

Oh my, in my book, there’s nothing better than a comforting bowl of Laksa on a cold, rainy day.

There are many variations of Laksa, but the ones you find in Singapore are predominantly Nyonya or Peranakan in nature. Most famous is Katong Laksa that has spread all over Singapore today, thanks to franchising. 

A good hearty bowl of Laksa often features thick vermicelli noodles (sometimes cut up into shorter pieces) with prawns, tau pok (tofu puff), fishcake, cockles, and a spoonful of sambal. Nyonya laksa features a base of dried chillies balanced out with creamy coconut milk which gives it that iconic, rich spicy broth.

The Peranakan community we see in Singapore traces half its roots back to Mainland China’s Southern Provinces. The other half? The local Malay women. The mixing of Malay and Chinese bloodlines began when Chinese traders came over as early as the 15th Century and married into the Indigenous population, not only in Singapore, but much of Southeast Asia as well by way of the spice route.

Aside from being an iconic comfort food, Laksa provides a glimpse into the Peranakan culture and it’s unique heritage that has birthed some of the best food, culture, and history of our island.

Photo by  andreslyn24 via Instagram
Photo by  crappysotong via Instagram

Putu Piring

Putu Piring is a round, steamed rice cake filled with gula melaka (melted palm sugar) and topped with coconut shavings.

At a cursory glance, Putu Piring is reminiscent of Tu Tu Kueh, and to the untrained eye, it’s easy to confuse the two. However, the former traces its roots to India, employing much of the same ingredients as Putu Mayam (Southern India String Hoppers).

Steamed and shaped by conical mounds into circular mounds, the middle is filled sweet gula melaka and covered up with more rice flour. There’s just something about gula melaka and its natural sweetness that just lifts this simple rice flour cake into something heavenly. The freshly grated coconut is just the tropical cherry on top.

Photo by willcookwilleat via Instagram
Photo by emoticongirl via Instagram

Chilli Crab

It was in the mid-1950s when Cher Yam Tian added bottled chilli sauce to her usual tomato sauce base when deep-frying crabs at her pushcart along the Kallang River she shared with her husband. That was the birth of the chilli-and-tomato-sauce concoction that we’ve come know and love today.

Soon enough, business was so good that the limited wooden tables and chairs could hardly accommodate the growing throng of customers. By 1962, the couple opened their family-run Palm Beach Seafood Restaurant which they helmed for 22 years.

Their son, Roland Lim, started working at Palm Beach before joining his godfather, Chef Sin Leong who was widely regarded as one of the four heavenly kings of the 1950s and 1960s, instrumental in shaping Chinese cuisine. When Sin Leong retired, he passed the business on to Roland which ushered in a new era, with the restaurant changing its name to Roland Restaurant.

The chilli crab we know of today evolved from the bottled chilli sauce of yesteryear, presenting more complex flavours with the inclusions of egg and sambal. Though, you can still find the original version being whipped up in the kitchens of Roland Restaurant.

Photo by xlbcr via Instagram
Photo by yukikaji1971 via Instagram

Bak Kut Teh

Singapore in the 19th century was a strategic entrepot, drawing merchants and labourers from around the region.

 The Singapore River was one of the busiest districts back in the day where coolies would toil for days on end loading and unloading sacks of rice and other goods. It was said that Bak Kut Teh (Pork Bone Soup) was invented as a dish to provide an early morning energy boost for these coolies. That’s where consensus for the origins of this dish would end. Chinese immigrants from the Chaoshan region of China’s Guangdong province claimed they brought the recipe while some argued it was the Hokkiens from the Fujian province.

No matter the case, Bak Kut Teh features a soup that is eaten with a side of rice and chopped red chilli in dark soy sauce. Typically today, you’ll find a side of You Tiao (Deep-fried Dough Fritters) sold as an accompaniment to Bak Kut Teh as well.

Personally I’d opt for the Teochew version which is more light and peppery, but I know of people who swears by the Hokkien style which offers a more robust and herbal flavour. Bak Kut Teh is one of those dishes that starts off as a perk-me-up but most assuredly leaves me in a food coma by the end of it.

 

Photo by nikolai_wee via Instagram

Mee Rebus

Mee Rebus is commonly thought of as a Malay dish, and it predominantly is, and should be considered so. What many are unaware of, however, is that the yellow noodles found in the dish are your typical Chinese egg noodles.

As such, many acknowledge the obvious Chinese influence in the dish. Most believe that Mee Rebus originate from the Indonesian Islands of Jawa, where the dish is known as Mee Jawa. Others believe the dish originated in the Northern part of Malaysia where it was brought southward by Indian Muslim peddlers.

Usually a breakfast dish, one would typically find blanched egg noodles mixed with really what can be described as a smorgasbord of ingredients – hard-boiled egg, shrimp, chicken slices, boiled potato, spring onions, fried shallots, beansprouts – just to name a few.

The dish is brought together by a thick, curry-like gravy which is part sweet and part spicy. If that doesn’t get your mouth-watering, we don’t know what will. 

Photo by shiela.d.dapoq via Instagram
Photo by makoeats via Instagram

Kaya Toast

It’s up for debate whether Chicken Rice, Chilli Crab, or even Bak Chor Mee is the true ambassador for Singapore’s cuisine, but Kaya Toast is without a doubt the undisputed champion when it comes to a classic Singaporean breakfast.

Said to have originated from the Hainan province, Kaya Toast was created by the Chinese immigrants when they sailed to Singapore some time in the 1930s. Legend goes that Hainan cooks sailing on British ships were tasked to replicate fruit jam but only had coconut, eggs, and pandan leaves at their disposal.

Thus was Kaya created, a spread made from coconut, egg and sugar, and flavoured with pandan (screwpine). Spread generously on crisp toast and balanced with a good dollop of butter, Kaya Toast is usually served with two soft-boiled eggs and cup of local kopi (coffee) or teh (tea).

The incongruous combination provides good synergy of flavours and textures when it all comes together, making Kaya Toast the quintessential Singaporean breakfast.

Photo by iammarius via Instagram

Bak Chor Mee

Bak Chor Mee is loved by almost everyone, but somehow it just never gets talked enough about in the discussion for the best Singaporean dish. I mean, one of the only two Michelin Star hawker stalls sells this noodle dish for crying out loud. And yet, it languishes in the shadows of the giants.

Translated into Minced Meat Noodles, the dish is of Teochew origin, but there is hardly information about how, when, and why it has ended up on our shores. Which is interesting seeing as you can find one stall at almost every hawker centre and food court.

It is often enjoyed dry, but the residents in Bedok would stand loyally by their soup version. No matter the version, you can either have it with mee kia (thin wheat noodles) or mee pok (flat, broad wheat noodles). The noodles are then tossed with minced meat, meat balls, pork slices, stewed sliced mushrooms, and bits of pork lard – along with a mixture of chilli paste, vinegar, soy sauce and oil.

Call me biased, and I certainly am, but give me one bowl of Bak Chor Mee and you can carry on with your debates about which dish best represents Singapore.

Photo by taii.ramen via Instagram
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