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4 Restaurants Where You Can Get A Taste Of Grown-Up Mod-Sin Cuisine

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4 Restaurants Where You Can Get A Taste Of Grown-Up Mod-Sin Cuisine

by KAREN TEE  /   July 31, 2017

Spam chips and salted egg yolk sauce on everything be gone! These new restaurants serve up a refined version of modern Singapore cuisine guaranteed to change the way you think about local food.

If you are tiring of every other hipster cafe serving spam chips or slathering salted egg yolk
sauce on everything from waffles to croissants in an attempt to fuse local flavours with international ingredients, you are not alone. Thankfully, Singapore’s culinary talents are more
creative than that, as the latest wave of mod-Sin restaurants prove.

Modern Singapore cuisine – best defined as hawker favourites reinvented with a contemporary
twist – first became part of a foodie’s vocabulary in the mid-noughties when chef Willin Low
launched his restaurant Wild Rocket and popularised the now ubiquitous laksa pesto pasta.

Today, more than a decade after this term was invented, mod-Sin cuisine appears to have well
and truly come into its own, with the latest slew of openings and new restaurant menus offering
a wider variety of dishes and sophisticated interpretations of classic fare. Some establishments,
like Labyrinth, have even gained international recognition with a newly awarded Michelin star.

Of course, it is always worthwhile to make a pilgrimage to le grande dame Wild Rocket for its
ever changing mod-Sin omakase menu, featuring seasonal specialties infused with familiar local flavours (bak chor mee made with squid “noodles” or chwee kueh scallops anyone?)

Otherwise, here are four of the latest mod-Sin joints where you can feast on Singapore’s unique
and ever-evolving cuisine.

https://www.femalemag.com.sg/gallery/culture/restaurants-mod-sin-cuisine/
4 Restaurants Where You Can Get A Taste Of Grown-Up Mod-Sin Cuisine
#1: Po
image

The Warehouse Hotel, 320 Havelock Road; T: 6828 0000

With a menu created in consultation with Low himself, this flagship restaurant at the buzzy Warehouse Hotel naturally showcases elevated versions of Singapore staples. The highlight is the DIY popiah (spring rolls), which comes with luxe flower crab, perfectly stewed shredded turnips and premium condiments to create the perfect popiah. Other highlights include a refined take on yusheng (raw fish salad) with raw locally farmed barramundi with Thai citrus and assam dressing as well as konbu noodles with carabinero prawns, a riff on local Hokkien noodles.

#2: Provisions
image

7 Dempsey Road; T:6250 7090

Billed as Singapore’s first skewers and claypot rice cocktail bar, consider this a Singapore-style interpretation of a gastropub. Not surprisingly, the menu focuses on a comforting hawker favourite – piping hot claypot rice – and skewers, or satay, as locals would call it. Highlights here
include the Oyster Omelette Rice, a five-grain rice mixture created by chef-owner Justin Foo that is cooked in a claypot till it is aromatically smokey and charred at the edges and topped with a freshly fried oyster omelette. The skewers include pork belly marinated with char siew sauce and beef sirloin with kicap manis. Do wash down all this umami goodness with a Singapore-inspired cocktail or two, like the Bantai Bandung, a rum-based interpretation of the milky pink-hued rose syrup that’s topped with the jelly found in another popular dessert, cendol.

#3: Jiakpalang Eating House
image

01-06 Fragrance Empire Building, 456 Alexandra Rd; T: 6226 8511

You won’t get all hot and sweaty when you dine at Jiakapalang, which is located in air-conditioned digs, unlike traditional zichar joints – hawker stalls that cook-to- order family-style local dishes. Helmed by up-and- coming chef Nixon Low, this modern zichar eatery offers dressed up versions of comforting familiars, that are plated as exquisitely as any fine-dining restaurant, without compromising on the taste. For instance, the ultra modern bak kut teh jelly with you tiao is a stylish take on the popular Teochew-style pepper pork bone broth while the Milo Dinosaur dessert will certainly be familiar to anyone who’s ordered it at a hawker centre.
If you are in a hurry, swing by during lunch hour, where there’s a variety of rice and salad bowl dishes on the menu, such as sesame sous vide chicken rice, made with melt-in- your-mouth chicken breast, onsen egg and brown rice.

#4: Loof
image

03-07 Odeon Towers Extension Rooftop, 331 North Bridge Road; T: 6337 9416

Granted, this rooftop bar has been around for a while, but it’s recent menu overhaul by chef Bjorn Shen practically makes it a brand new restaurant. Dubbed “dude-Sin”, or dude Singaporean cuisine, the food here offers a fresh riff on typical bar food by incorporating distinctly Singaporean elements in the dishes. The B.C.M Grilled Cheese, sourdough bread stuffed with cheese, pork mince and mushrooms, is a delightful spin on bak chor mee, while the
chilli crab fries with Singapore’s iconic chilli crab dip is a sure crowd pleaser.

Like this? Check out the Singaporean bakers you should follow on Instagram, the best food combinations for double the health benefits and the best fried chicken wings in town. 

  • TAGS:
  • food
  • Jiakpalang Eating House
  • loof
  • mod-sin cuisine
  • po
  • provisions
  • singapore
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