Food & Wine

patrickmaniac
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Singaporean cuisine deconstructed

Singapore is known to be blessed with an awesome array of great food both local and international.

However to take the staple local Singaporean food and make it into fine dining, that's a huge challenge.


I think these guys at labyrinth did a superb job.


They were awarded a one star from Michelin.


Cheers

PAt


At the top are two little morsels of bak kwa aka local BBQ meat puff.


In the metal container that we use to pack home cook food, also known as tingkat, are a aconcentrated mouthful of fried carrot cake, rojak which is local salad, nasi lemak which is rice cooked in coconut milk. Flavors explosion in the mouth!





This little dumpling is a parcel packed of famous Singapore hainanese chicken rice.








This is a very interesting representation of one of the local favorite bah chor mee aka mince meat fettuccine. The usual sliced fish cake are actually seared scallops, the minced meat is a wonderful concoction of anchovies and spices while the yellow noodles are made of squid. A top drawer creation in my view and number one dish among the creations that night.




A representation of the heh mee aka local prawn soup noodle.

The deep fried noodles take over the usual yellow noodles used and the usual prawn soup is transformed into a cold jelly. Interesting idea.





Singapore chili crab is world famous and here is the deconstructed version. Below the delicious curry infused crab meat lies a concentrated chili crab flavored ice cream. Together with the fried little buns, it's a delight in the mouth!



The wife had a different version of the chili crab. Here you have the fried soft shell crab at the center, to the left are the flavor of the sea with the seaweed and foam, to the right is the chili crab flavored ice cream. Again wonderful texture, layers and flavors.





This is the representation of the local BBQ meat. This version is slowly infused meat for over 30 hours and sitting on top of grains that had the texture of rice.





Stir fried beef hor fun was this concoction. Surrounding the wagyu slices in the center were the noodles made of squid and an " egg yolk" that contained the flavorful hor fun sauce. Wonderful wonderful dish.






A pre dessert to cleanse the palette.



The final one. Kaya (coconut jam)toast which is a local favorite is what these are. The ice cream is the frozen kaya while the toast is topped with caviar. The ice cream tasted like Chendol which is another local dessert to me.



Lastly, the petite 4. little morsels of mini pandan macaroons with butter and baked cakes.

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