Singapore Restaurant Month: A Food Trail | OpenRice 新加坡開飯喇

With the commencement of Singapore Restaurant Month (1 July – 10 August 2015) drawing near, our anticipation for the 50 dishes specially created for this occasion grows in tandem. As an island-wide culinary event held in celebration of our nation's 50th birthday, the main aspect of these dishes will feature local produce. After more than 3 hours of restaurant-hopping, we bring you a sneak peek of four proud creations from participating restaurants.

fatty weng Crispy-fried Barramundi with Asparagus

Leading the trail was Fatty Weng’s Crispy-fried Barramundi with Asparagus ($16.80++). Having been around since 1967, Fatty Weng is one of the esteemed heritage restaurants in Singapore. While the home-grown fish was fresh and the accompanying chili mayonnaise a wonderful complement to the fried outer layer, we preferred the Sweet and Sour Chrysanthemum Fish ($26++) from Tunglok Teahouse.

tunglok teahouse Sweet and Sour Chrysanthemum Fish

It leaned slightly towards the sour, but had a more distinct and memorable flavour. With the scatterings of capsicums and mild taste of barramundi, the overall palate was well-balanced.

Another special item on the list was the Golden Onsen Egg ($12++ or $15++ with a Honey Yuzu Shooter) by The Flying Squirrel, a well-hidden – but crowded – modern Japanese restaurant along Amoy Street. The owner explained that they incorporated summer elements (a nod to our island’s tropical climate) through the vibrant combination of avocados, cherry tomatoes, corn and more. High cholesterol concerns aside, some of us just couldn’t resist downing another glass of these colourful concoctions.

saha indian restaurant Stir Fried Tofu and Asparagus with Cumin and Turmeric

The highlight of the day that blew us (or at least me) away was the Stir Fried Tofu and Asparagus with Cumin and Turmeric ($20++) made by the good people of SAHA Signature Indian Restaurant and Terrance Bar. Its unassuming name only made way for a bigger surprise – the dish was remarkably well textured with the feel of individual grains of basmati rice and silky kai lan. Add a magical touch of spices, and this is the stuff food comas are made of. Try out the Heritage Restaurant dishes at their respective restaurants from 17 July to 2 August 2015, and Non-Heritage Restaurant dishes from 1 July to 10 August 2015. For more information, head over to Singapore Restaurant Month's website.

Written by Mandy How