I am here right now in Singapore for the Singapore Food Festival which runs from July 16 till July 24. 2010. This year’s festival takes into view the message of offering different Singapore Chinese Dialects food to cater to different tastes allowing people to create their own personalized Singapore experience with food.
One of the activities that Singapore Tourism Board planned for media was the “Food Safari at the Paragon Food Cellar”. I didn’t think it was restaurant hopping and sampling of dishes. Now that I think of it, no wonder it is called the Food Safari. Here are the six restaurants we sampled at lunch today. (to be updated soon)
First stop is Shimbashi Soba
Shimbashi Soba restaurant serves freshly milled and freshly cooked Soba, authentic Japanese bucketwheat noodles.
Second stop is Tambuah Mas
Indonesian food is one of my favorites as I don’t get to savor these dishes in Manila.
Udang Petai Belado – Succulent prawns stir-fried in chili gravy with petai beans
Tahu Telor – Deep fried beancurd & eggs topped with sweet spicy dark sauce and shredded cucumbers
Satay Ayam & Satay Kambing – Skewered chicken & lamb fillet, BBQ over open flame. Served with Ketupat (rice cake) and homemade peanut dressing
From left to right: Es Cendol Kacang – Homemade green bean jelly served with Red Kidney beans, fresh coconut milk and gula melaka (palm sugar) and Es Serai – Brewed lemongrass drink
Third stop is Din Tai Fung
Fourth stop is Daikokuya Ramen Dining
This is another Japanese restaurant with ramen as its specialty. Daikokuya, which means ‘God of Wealth’ in Japanese, is a modern version of a ramen-ya that specialises in ramen dishes in a contemporary and relaxing atmosphere. Ramen devotees can now rejoice as Daikokuya serves four different styles of ramen to suit varying tastes. Each ramen style is also available in a variety of soup bases for diners to choose from such as miso (fermented soybean paste), shoyu (soy flavored), shio (salt flavored) and spicy miso:
-Sapporo ramen, a chicken broth ramen served with springy and curly noodles;
-Tokyo-style ramen, a lighter version of chicken broth ramen served with springy and curly noodles;
-Kyushu-style Tonkotsu ramen, features a thick creamy pork broth ramen (the richest amongst the broth varieties) served with thin and straight noodles; and
-Kogashi ramen, a Kyushu specialty that consists of a thick creamy pork broth seasoned with blackish aromatic oil made from charred crushed garlic, served with thin and straight noodles, in miso or shio soup base.
Fifth stop at the Kaffir & Lime Thai Express
And our last stop the Big O, Cakes on the go
Durian Cake
To be continued- attending the Singapore Food Festival————————————
You might also want to read my personal blog at Touched by an Angel and my other blogs like Free Filipino Food Recipes, Shopping Finds, and Techie Gadgets. Hope you can drop by! Thanks for visiting…Noemi Lardizabal-Dado
Dining at Paragon Food Cellar in Singapore is a post from: Pinoy Cuisine
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