Monday, 22 September 2014

Famous Singapore Culinary Styles

Chinese restaurant in Singapore
Singapore is effervescent with tourists, expatriates and inhabitants from all over the world. Since ages, people hailing from different ethnic regions of China, Malaysia, India and Western countries have influenced Singapore’s gastronomy, and the country is now regarded as a foodie’s paradise. Singaporeans just love to eat out; you can find multicultural feasting options at several of Singapore’s restaurants, hawker centers and food courts. As majority of Singaporeans are of Chinese origin, you will find emphatic Chinese influence all around, and Chinese food recipes in Singapore restaurant are a common sight. Here is a list of various culinary styles that have become inseparable elements of today’s Singapore’s gastronomy –

Malayan food

Simply because Singapore is located adjacent to Malaysia and a large chunk of its population is of Malayan origin, you can find a number of restaurants and food stalls serving Malayan dishes. The cuisine is widely reckoned for its aromatic blend of herbs and spices that includes kaffir lime leaf, shallots and lemongrass, curry leaves, ginger and turmeric, galangal, pungent bleachan (shrimp paste) and chilies. Visit a Malay stall to pick nasi padang – a wide assortment of spicy fish, meat, poultry and vegetable dishes that are served with rice. Malayan desserts mostly consist of coconut milk, freshly grated coconut and palm sugar. Must to try dishes are Laksa (coconut based gravies) and Satay (grilled meat).

Chinese food

Chinese influence on Singapore dates back to centuries, and today their influence on its gastronomic styles is authoritative. You can easily find cozy restaurants serving authentic Chinese food in Singapore. Subtly flavored Cantonese cuisine as well as the fiery Szechuan cuisine recipes adorn the tables of these restaurants and eateries. Rice is the staple food in most Chinese dishes. Hot favorite dishes are shark fin soup, fried Hokkien Mee (this contains noodles, vermicelli, garlic, chili gravy, pork, prawns and many other ingredients), spring rolls and Teochew dishes, such as braised duck and steamed fish.

Indian food
Many South Indian families migrated to the island nation in 1940s and today there is a whole area known as Little India around Serangoon Road. Must try Indian dishes are Idlis, dosas, vadas and the north Indian tandoori chicken.

Nyonya food

Nyonya are a mix race of Malayan and Chinese, and they are known for their hot and spicy food loaded with flavors of turmeric and ginger. Their cooking methods are quite elaborate and recipes are creative. Famous dishes in this category are – Enche kabin (small pieces of chicken marinated in oyster sauce and soy) and chicken kapitan (a special chicken curry containing tamarind juice, fresh turmeric, candlenut, and shrimp paste)

Apart from these Singapore also offers an assortment of western dishes that comprises of American, Italian and Spanish dishes. But the most widespread and ardent variety is presented by Chinese restaurant in Singapore that are just anywhere in the city.

Wednesday, 3 September 2014

What Type of Teas Are Served In Chinese Restaurants of Singapore

Sze chuan restaurant Singapore
Many people love enjoying tea at Chinese restaurants; this is because China has a relatively richer and more active tea culture than other countries. The teas served in Chinese restaurants are typically different from the tea types consumed in Britain, US and India and often represent a unique exposure to the style that is common and closely related to the Chinese tradition.

Types of tea served in Chinese restaurants

No single standard type of tea can be regarded as the customary of Chinese restaurants; rather, an assortment of different varieties is served in a particular setting. The most commonly served varieties are oolong and Jasmine tea. Green tea and Pu-erh are also sometimes served. There are tea brands that market tea which is a blend of oolong, jasmine and green teas for Chinese restaurants.

Cantonese restaurant Singapore, those serving dim sum (a number of small dishes often in form of dumplings served as ala carte) and many other Chinese restaurants habitually serve Pu-erh tea or a tea having a blend of Pu-erh with chrysanthemum flowers. Foojay, a tea brand markets Chrysanthemum Puerh under the brand name “Dim Sum Bo Nay Tea”.

Choosing Pu-erh, oolong, jasmine and other teas

Although you can find the use of tea bags in a Sze chuan restaurant Singapore, most of the time they prefer using loose tea leaves; as a matter of fact best teas are actually available in loose leaf form.

Oolong, also spelled as ‘wu-long’ is a partially oxidized tea and holds an intermediate stage between green tea and black tea. Many times oolong served in various Chinese restaurants are fairly roasted providing them a dark tint and roasted whiff.

Jasmine tea, as the name suggests is a floral mix tea that is prepared by mixing tea leaves (generally green or pouchong tea) with jasmine petals.

Chinese green tea can be of diversified forms, but most commonly they are pan-fired in woks heated by wood fire that renders them with a unique and mild smoky aroma.

Pu-erh is a variety of fermented dark tea that is often aged and improves with age. It is known for its earthy aroma and a soft flavor that blends well with chrysanthemum flowers.

Dim sum Singapore leverages the wide assortment of Chinese teas offering their customers unique experience each time with an exquisite combination of cute dumplings and amazingly flavored tea.