test

Mathilde Thommeret 22 Sep 1917 mis à jour le 22 September 2017 à 10:43

1/9
O - Osmanthus Jelly
This guide has been dominated by savoury dishes so far, so we thought we’d include a popular dessert among Singaporeans: the Osmanthus Jelly. It’s a popular delicacy typically served as a dessert in Cantonese restaurants. The jelly features the osmanthus flower, which lends a light scent and pleasant flavour that makes for a great dessert to top off a heavy meal. We love concluding a great meal with the refreshingly cool Osmanthus Jelly at Peach Garden, one of the best Chinese restaurants in town known for its exquisite fusion and authentic Chinese cuisine.

PEACH GARDEN

UOB Special: 1-for-1 Braised Vermicelli with Sliced Sea Perch and Bitter Gourd in Black Bean Paste (Worth up to SGD26.00++)
1-for-1 Braised Vermicelli with Sliced Sea Perch and Bitter Gourd in Black Bean Paste (Worth up to S$26.00++)
Valid till 31 October 2017 (min. 2 diners). UOB Dining Privileges’ General T&Cs apply.
1-for-1 Braised Vermicelli with Sliced Sea Perch and Bitter Gourd in Black Bean Paste (Worth up to S$26.00++)
Valid till 31 October 2017 (min. 2 diners). UOB Dining Privileges’ General T&Cs apply.

Valid till 31 October 2017 (min. 2 diners). UOB Dining Privileges General T&Cs apply.

Outlets available island-wide.

Photo: Peach Garden (Facebook)
2/9
P - Peranakan Cuisine
Now, a visit to Singapore is definitely not complete if you haven't tried Peranakan cuisine! Simply put, Peranakan or Nyonya cuisine is the marriage of Chinese and Malay cuisines, borne of the inter-marrying of early Chinese migrants with the local Malays. The blending of Chinese ingredients with various distinct spices and cooking techniques used by the Malay community has resulted in the mouthwatering that is Peranakan food. Our favourite dishes include the Assam Laksa and Kari Kapitan among others, and the best spot to enjoy a Peranakan food spread fit for a king would be Sun's Cafe at Hotel Grand Pacific.

SUN'S CAFE

UOB Special: 1-for-1 Peranakan lunch & dinner buffet.

Valid till 31 December 2017. UOB Dining Privileges' General T&Cs apply.

Photo: Sun's Cafe
3/9
S - Satay
Satay is essentially skewered meat on a stick (either beef, chicken or mutton typically) accompanied by a sweet peanut sauce which, in our books, is the true scene stealer. Originally from Indonesia with influences from Indian and Middle Eastern cuisine, you can find satays at various hawker food centers throughout Singapore.

The meat is marinated in a delectable mixture of spices and lemongrass, then skewered, before being grilled over charcoal. Besides the peanut sauce, satay is also served with rice cakes (called ‘ketupat’) and cucumbers and onions. What we look out for in a good satay is a generous degree of char, a peanut sauce that is perfectly flavoured, and of course lots of rice cakes and cucumbers to complement it.

We love the satay at Chomp Chomp, a popular local food haunt. For something a little different however, the Balinese Satay at Bay Hotel's Halal Indonesian restaurant, Rumah Rasa will not disappoint.

RUMAH RASA

UOB Special: 1-for-1 Weekend Buffet Lunch and Dinner with Live BBQ (Fridays and Saturdays only).

Valid till 31 October 2017 (up to 4 diners and one redemption per bill). UOB Dining Privileges' General T&Cs apply.

50 Telok Blangah Road

Photo: Rumah Rasa (Facebook)
4/9
T - Tau Huay
Tau Huay is a Chinese dessert made with a silky soft beancurd tofu sweetened with a sugar syrup mixture. It can be eaten hot or cold (depending on your preference), with some hawker spots offering it with soya milk or grass jelly as well. You can pretty much find tau huay in any local coffee shop or hawker center, although we have our favourite spots that never fail to dish out the best tau huay concoction.

Selegie Soya Bean, 990 Upper Serangoon Road, Singapore 534734

Rochor Original Beancurd, 2 Short Street, Singapore 188211

Photo: Getty Images
5/9
V - Vade
The Vade (also known as Vadai or Vada) is perhaps best described as a fritter or doughnut of South Indian origin. These sinfully delicious bites are made with ground black gram beans, ghee, salt and curry leaves, with some hawkers also adding fennel seeds, sliced chili, garlic and more. It is often eaten as a snack or as an accompaniment to another dish and is definitely best eaten while still hot and crunchy. You can enjoy the Vade with a range of dips like coconut chutneys or sambar. Give this delicious snack a go at our recommended spots below!

Sri Kamala Vilas Restaurant, 662 Buffalo Road #01-16

Komala’s Restaurant outlets across Singapore

Photo: Getty Images
6/9
W - Wanton
The Singapore Wanton Noodles is possibly influenced by the cuisine in Hong Kong, but has nonetheless become a key local dish. The Singaporean rendition is typically enjoyed dry - topped with a light, sweet sauce, succulent slices of pork char siew and pork wanton dumplings (either deep fried or soup dumplings). A good bowl of wanton mee should be a heavenly medley of contrasting textures: think springy noodles drenched in sauce, with buttery soft dumplings and thicker char siu slices.

Lucky Wanton Mee, 6 Tanjong Pagar Plaza, Telok Ayer Street, Singapore 081006

Photo: Getty Images
7/9
X - Xiao Long Bao
If there is one thing that Singaporeans are crazy about, it's the Xiao Long Bao. Xiao Long Baos, or steamed pork dumplings, are essentially baos which traditionally contain minced pork wrapped in a deliciously soft dough skin, which is then pleated, twisted at the top and steamed. If you're looking for the best Xiao Long Baos in town, Din Tai Fung is the place to be. Their signature dumplings features a heavenly succulent juicy meat filling wrapped in a melt-in-your-mouth skin with at least 18 exquisite folds. Mmmmm.

Din Tai Fung. Various outlets island-wide.

Photo: Din Tai Fung
8/9
Y - Yong Tau Foo
Yong Tau Foo, which literally translates to stuffed bean curd, is a traditional Chinese dish particularly among the Hakka Chinese. There are a variety of yong tau foo options available, depending on the hawker vendor’s own cooking style. In general, the dish consists of a mixed variety of different stuffed pieces of tofu served in a light broth soup, and often paired with a minced pork or fish cake. This dish is definitely on the lighter spectrum of the flavour palate, and definitely makes for a comforting and calming meal choice.

Yong Xiang Xing Tou Foo, 32 New Market Road, #01-1084 People’s Park Food Centre

Photo: Getty Images
9/9
Z - Zi Char
Although not a dish per se, Zi Char (also known as Tze Char) refers to hearty Chinese home-style dishes cooked upon order, typically eaten at humble local eateries and hawker shops across Singapore. The idea behind the Zi Char style of dining is to order an array of dishes which everyone shares. Each Zi Char stall offers a varied spread of scrumptious dishes, from mouthwatering butter pork ribs to chilli clams. No doubt, this style of dining is perfect for families or communal eating and definitely holds a special spot among the Chinese community in Singapore. Although we absolutely adore our coffee shop Zi Char, we also love the irresistible Zi Char offerings at Spice Brasserie for a slightly more upscale Zi Char buffet experience.

SPICE BRASSERIE

UOB Special: 1-for-1 Zi Char Buffet Dinner (Mondays to Wednesdays).

Valid till 31 October 2017 (Mondays to Wednesdays, excluding Public Holidays). UOB Dining Privileges' General T&Cs apply.

Photo: Spice Brasserie, PARKROYAL on Kitchener Road

080,275516,275628"]

test 3

Fashion meets art at FURLA Candybrissima

test

React to this post Cancel reply