A Singaporean food festival epitomises the spirit of fusion food
Singapore is well-known for many things, including its shopping and penchant for cleanliness. But it also has gastronomes abuzz with its eclectic cuisine: A fusion of Chinese, Malay and Indian. And that fusion has found its way to the JW Marriott (Juhu), which is currently hosting a Singaporean-Chinese food festival at its restaurant, Spices.
Chef Lau Swee Theen, who has been flown down especially for the festival, explained, “Many times, the Chinese food served in the city is adapted to suit Indian tastebuds — spices and all.” But he promises that this particular festival will give Mumbaikars the opportunity to sample authentic Chinese and Singaporean cuisine. “Indians are known to experiment with food from around the world, so I was sure they would enjoy this too,” said Chef Theen.
Those with an inclination towards the carnivorous side of life will find much to whet their appetite: Chicken, pork, lamb, duck and seafood galore. Vegetarians, will have to make do with just three dishes on offer.
The meal begins with a round of Chinese herbal tea. It is the opening sequence in the massive gastronomical tapestry soon to unfurl. Next up is the popular Singaporean dish of Braised Duck with Tofu. The fusion really gets under way with the Lightly Sautéed
Wasabi Prawns served with Diced Mango. The key in this dish, like in most fusion cuisine, is the interplay between flavours that one would not necessarily meld in the comfort of one’s own kitchen: The pungent heat of the wasabi, cut beautifully by the sweetness of the mango; neither strong enough to overpower the delicate flavour of the prawns.
One dish that every diner must sample is the Sizzling Chicken Claypot with Capsicums, Onions, Garlic and Homemade Olive Sauce. Don’t confuse this ‘chicken rice’ with the consummate Singaporean dish Hainanese Chicken Rice, but it’s excellent nevertheless.
Chef Theen points out the Chicken Fillet with Spring Onions and Port Wine served in a claypot, and laughs as he says, “Indians tend to love this dish for some reason, maybe it’s the wine.”
And for those of you with a sweet tooth, fret not, for Chef Theen has an array of options: Chilled Mango Pudding with Vanilla Ice-cream or Chinese Herb Jelly served with Honey Syrup (which boasts 24 herbs that strengthen bones).
So if Singaporean cuisine is your thing, then what are you waiting for…it’s food!
thesaturdaypaper@dnaindia.net
