photo courtesy Sid Khullar
It's always an evening well spent when I am in a company of true blue foodies, discussing baking techniques on one hand and the best Nahari and Haleem in town on the other. And if all this comes with a sight of the most exotic food sizzling, roasting and pan frying around a place, it makes your senses all aware and hungry.
We were at the Eros Hotel managed by Hilton and it was a celebration of Street hawkers of Singapore. It was the first day of the said festival being showcased. Sid khullar of Chef at Large, Charis Alfred Bhagianathan of Culinary Storm, Parul Pratap Shirazi of The Shriazine, Souvik of Belly Centric and Apekha Jain of VeggieWiz were there on our table to gorge on some Singapore street food
There were stalls for soups, noodles and BBQs, all sizzling and bubbling sounds and wafting aroma of those many exotic ingredients being handled.
While we were contemplating what to try first we spotted an omelet being wrapped and turned around oysters, the first choice was made immediately. And it was just great. Something I recommend trying if you like omelets even remotely.
photo clicked by Arvind Khanna
This omelete was on the Singapore special stall. There was one more lip smacking dish on this stall, and that was a juicy Chilly Crab. You wouldn't want to miss this one.
photo courtesy Sid Khullar
The other much sought after platter was this assorted roasts. To be found on the Chinese BBQ stall. You would find everything here, Duck, Chicken, Lamb, Honey glazed Pork belly, Hainanese Chicken and Char siew Chicken. Very moist Chicken char siew it was...neatly sliced, dunked in one of those sauces it is served with.
photo clicked by Arvind Khanna
Hainanese chicken with rice on the same stall was just amazing in appearance as well as flavors. A must try if you go there. The clear soup that comes with it is what I like anyways.
photo clicked by Arvind Khanna
The Malay corner had the Chicken and lamb Satay being grilled, Rendang Chicken/Lamb and a Fish head curry which I didn't have the heart to try. This stall had Nasi lemak and Roti jala too.
photo courtesy Sid Khullar
It's always an evening well spent when I am in a company of true blue foodies, discussing baking techniques on one hand and the best Nahari and Haleem in town on the other. And if all this comes with a sight of the most exotic food sizzling, roasting and pan frying around a place, it makes your senses all aware and hungry.
We were at the Eros Hotel managed by Hilton and it was a celebration of Street hawkers of Singapore. It was the first day of the said festival being showcased. Sid khullar of Chef at Large, Charis Alfred Bhagianathan of Culinary Storm, Parul Pratap Shirazi of The Shriazine, Souvik of Belly Centric and Apekha Jain of VeggieWiz were there on our table to gorge on some Singapore street food
There were stalls for soups, noodles and BBQs, all sizzling and bubbling sounds and wafting aroma of those many exotic ingredients being handled.
While we were contemplating what to try first we spotted an omelet being wrapped and turned around oysters, the first choice was made immediately. And it was just great. Something I recommend trying if you like omelets even remotely.
This omelete was on the Singapore special stall. There was one more lip smacking dish on this stall, and that was a juicy Chilly Crab. You wouldn't want to miss this one.
The other much sought after platter was this assorted roasts. To be found on the Chinese BBQ stall. You would find everything here, Duck, Chicken, Lamb, Honey glazed Pork belly, Hainanese Chicken and Char siew Chicken. Very moist Chicken char siew it was...neatly sliced, dunked in one of those sauces it is served with.
Hainanese chicken with rice on the same stall was just amazing in appearance as well as flavors. A must try if you go there. The clear soup that comes with it is what I like anyways.
The Malay corner had the Chicken and lamb Satay being grilled, Rendang Chicken/Lamb and a Fish head curry which I didn't have the heart to try. This stall had Nasi lemak and Roti jala too.
There was so much more to choose from. The Soup station was redolent with Laksa and clear noodle soup. All served in huge bowls and we had to share them as true foodies never waste food :-)
And food like this needs to be enjoyed till the last morsel.
photo courtesy Sid khullar
This clear soup was very very refreshing and all the fish balls, fish cakes, stewed prawns were equally flavorful. Look at these curry noodles.
Recommended strongly.
photo courtesy Sid Khullar
And there was this stall called Ikan Bakar. The variety of fish, the Red snapper, Pomfret, Sting-ray, Mackerel and the Jumbo Prawns and Squids was amazing. Charcoal grilled and topped with a flavorful brown sauce.
photo courtesy Sid Khullar
Last but not he least, the dessert station was a huge collection of pleasantly displayed smallish portions of Tarts, Pavlovas and Tarte Tatins, Cheesecakes, Mousse cakes and Truffle cakes. Creme Brulee too and some Rasmalai and cubes of Dragon fruit. I loved the idea of serving pureed Passion fruit to top any dessert you wish..Just loved it.
photo clicked by Arvind Khanna
Looks like a sensory overload. Yes it was. We were all stuffed to the brink. Go enjoy the festival and be ready to be an absolute glutton. There would be no other way possible.
Check out the details of this festival and location here. A nice Al fresco dinner is waiting for you.
And food like this needs to be enjoyed till the last morsel.
This clear soup was very very refreshing and all the fish balls, fish cakes, stewed prawns were equally flavorful. Look at these curry noodles.
Recommended strongly.
And there was this stall called Ikan Bakar. The variety of fish, the Red snapper, Pomfret, Sting-ray, Mackerel and the Jumbo Prawns and Squids was amazing. Charcoal grilled and topped with a flavorful brown sauce.
Last but not he least, the dessert station was a huge collection of pleasantly displayed smallish portions of Tarts, Pavlovas and Tarte Tatins, Cheesecakes, Mousse cakes and Truffle cakes. Creme Brulee too and some Rasmalai and cubes of Dragon fruit. I loved the idea of serving pureed Passion fruit to top any dessert you wish..Just loved it.
Looks like a sensory overload. Yes it was. We were all stuffed to the brink. Go enjoy the festival and be ready to be an absolute glutton. There would be no other way possible.
Check out the details of this festival and location here. A nice Al fresco dinner is waiting for you.
:) yummyyyyyyyyyy
ReplyDeleteI was in singapore and I had a gala time EATING so much good there
Bikram's
Everything is there,,they haven't missed anything,...that crab looks so yum,.:)
ReplyDeleteWow, nice post, there are many person searching about that now they will find enough resources by your post. Thank you for sharing to us. Please one more post about that..
ReplyDelete