A Guide To The Best Food In Singapore

best food in Singapore Chili Crab

With Singapore Restaurant Week just around the corner, all the country is buzzing about the top restaurants to visit explore.  Staying true to its reputation as an epicure’s paradise, the Singapore Restaurant Week takes place twice a year.  Restaurants and eateries prepare special menus to showcase their cuisine and locals enjoy a week of hearty feasting.

This got me thinking of how Singaporeans truly love their food and will spare no expense to queue or travel for the best food in town.  Like it is often said, “when in Rome, do as the Roman’s do,” so when in Singapore there are just some dishes you must certainly not miss out.

best food in Singapore Chili Crab

The Best Food In Singapore:

1. Chicken Rice
Touted as the “national dish of Singapore,” Chicken Rice is one of my absolute favorite dishes.  Usually made with boiled or roasted chicken, the highlight of this dish is the aromatic “oily rice” that is made using chicken stock and fragrant Pandan leaves.

2. Chili Crab
Another favorite (for myself- and the rest of the Singaporean population!), Chili Crab features whole crabs stir-fried in a sweet and spicy red sauce.  Chili Crab is best eaten with a plate of Man Tou, a kind of Chinese bread, perfect for dipping into the mouth-watering chili sauce.

3. Laksa
For those who love spices, Laksa is a must-try!  With its Peranakan influences, Laksa is rich and savoury soup made with thick rice vermicelli boiled in a spicy coconut broth with dried shrimp.

4. Bak Kut Teh
Literally translated to “pork ribs and tea,” Bak Kut Teh is large slices of pork ribs boiled for hours in a clear peppery or herbal broth.  Traditionally this dish was served with a thick Chinese black tea meant to cleanse the body of the oil from the dish.

5. Satay
Asia’s version of a kebab, Satay is a barbecued skewer full of meat and is usually eaten with a rich peanut sauce and condiments such as onions and cucumber.  The defining feature of satay is the delectable aroma that it gives off when it is being barbecued.

Many of these local favourites, can be found at The Knolls restaurant here at Capella Singapore, make sure you try them during your next visit.  They truly are some of the best food in Singapore!

Washington D.C. Restaurant Week 2013 & Yellow Corn Soup

Washington D.C. Restaurant Week 2013

We might be more than half way through August, but Washington D.C. Restaurant Week 2013 is just getting started!  Beginning today, over 240 Award Winning Washington D.C. restaurants will be serving up specialty three course menus during lunch and dinner.  Each lunch costs just $20.13 and dinner is $35.13.  Restaurant week is one of the best opportunity’s to try out new restaurants at affordable prices.  Of course I’m most excited to announce that The Grill Room at Capella Washington, D.C. will be one of the participating restaurants.  The Grill Room’s Executive Chef, Jakob Esko and the rest of the team are excited to share their Contemporary American inspired menu, featuring organic seasonal ingredients with attendees.

I had the gracious opportunity to step in the kitchen during the menu planning & preparation stages to see what was cooking.  One dish that had me intrigued was the making of the Yellow Corn Soup.  I couldn’t take my eyes off the colossal amount of fresh corn on the cob, fennel, leaks and garlic just simmering away- the aroma was magical!  The colors and combination of flavors was unforgettable and blended perfectly together.  I could not help but ask Chef Jakob for the recipe, and he was kind enough to share it.

 Washington D.C. Restaurant Week 2013

And here it is, for you as well–

Ingredients:
15 ears corn
4 bulb fennel
2 bunch leek
Chicken st0ck ¾ gallon
2 qt cream
1 oz. cumin
1 oz. curry
1.2 oz. smoked paprika
1.4 oz. cayenne
4 cloves garlic
½ lb. butter

Directions:
Dice and then sweat the garlic, leeks and fennel in a pot until translucent.  Add corn and season with paprika, cumin, curry, cayenne and salt.  Cook for 5 minutes.  Add enough chicken stock to almost cover the corn.  Bring to a boil.  Add 2 quarts cream and bring to a boil.  If soup is too liquidy, let it reduce until slightly thickened consistency.  Blend well and strain through a fine-meshed strainer.

For those of you who are not here with us in Washington, D.C. I highly suggest trying this recipe at home.  To all the locals, I encourage you to make your reservations and join us as we celebrate the kickoff of Summer Restaurant Week starting today through August, 30th!

For reservations, please click here or call The Grill Room at 202-617-2424.

Lunch Menu

Dinner Menu