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2013-06-18
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http://sofood.wordpress.com/2013/06/07/whiterosecafe/Calamansi Plum Juice S$5++A classic local drink that is quintessential to our ever tropical island.It got to pack the intense sour plum amongst the sweet and sour juice.Deep fried curry chicken wings S$8++The ultra crunchy curried batter on these wings were so good.And it remained crunchy even after a long pause of sitting on the table (inside air-con interior).The fat layers of the skin rendered out completely, flesh underneath took on the sp
Calamansi Plum Juice S$5++
A classic local drink that is quintessential to our ever tropical island.
It got to pack the intense sour plum amongst the sweet and sour juice.
Deep fried curry chicken wings S$8++
The ultra crunchy curried batter on these wings were so good.
And it remained crunchy even after a long pause of sitting on the table (inside air-con interior).
The fat layers of the skin rendered out completely, flesh underneath took on the spicy flavours too.
Fish Head Curry. Half Portion S$28; Whole Portion S$42.
The key dish here would be this Fish Head Curry, a tamarind (assam) based curry broth.
It was prepared according to a well-guarded recipe dating from the 1970s.
Remember, be quick and take away the cheek flesh of the fresh snapper once served *kiasu*.
It was so tender, sweet and infused with the subtle yet heady curry spices served together with a myriad of vegetables – lady fingers, tomatoes and red chillies.
Sambal King Prawn (per piece S$8)
The juicy king prawns were deveined and split, lightly fried prior to being smothered in the aromatic sambal sauce.
It was mild on heat but flavourful.
Fragrant fluffy rice and acar with the homely dishes.
Black Ink Sotong (Squid) S$12
This was available decades ago before the Italian nero pasta created a wave in Singapore.
Trust me, you will like this plate filled with fresh and soft squid coated in the briney squid ink – eaten with white rice NOT pasta. Nice one!
Crab Masala S$32
I learnt that it was chicken masala that cued for this crab masala from the regular diners.
However, we way prefer crab masala than chicken one.
The sweet fresh crab meat soaked up the tasty masala spices and turned into a really wonderful dish.
Ask for a finger bowl or two as I couldn’t imagine eating it without my fingers.
Tips: Use the poppadum to scoop out the leftover masala spices if you couldn’t get enough of it.
Chicken Masala S$12
Chicken Masala contained chunky bits of different chicken parts.
Perfect for those who prefer non-messy affair eating the crab version.
Chap Chye (Teochew style) S$8
This simple stir fry of vegetable medley blew me away.
It was of Teochew version – stir fried with fermented bean paste (instead of the Cantonese style of hoisin sauce).
The vegetables were not overcooked, still retained a little crunch, infused with the bean paste seamlessly.
Sambal Kang Kong S$8
I must commend on the right amount of salt used in the homemade sambal sauce here.
It was punchy without being too salty found commonly amidst the cze char stalls.
Beef Rendang S$15 (from media set)
We did not try it out this time round, definitely next time.
The following desserts are perennial choices, and it is comforting to know that in the midst of fast-paced developments, we could still find some nostalgic taste from these retro desserts.
I really hope they will stay that way.
Creme Caramel ~S$6
When I saw this wobbly white dome approaching me, I thought out loud – so retro! The smooth steamed custard and rich caramel are speechless.
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