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CHINATOWN DINING 2

Blue Ginger * W PERANAKAN The standard belief is that Malay and Peranakan cooking is reserved for home-cooked meals, and therefore restaurants are not as plentiful -and where they do exist, are very informal. Not so at Blue Ginger, where traditional and modern mix beautifully in a style so fitting for Singapore. Snuggled in a shophouse, the decor combines clean and neat lines of contemporary, styling with paintings by local artists and touches of Peranakan Hair like carved wooden screens. The cuisine is Peranakan from traditional recipes, making for some very authentic food-definitely something you can't get hack home. A good appetizer is the ngo beong: fried rolls of pork and prawn that are deliciously flavored with spices but not at all hot. A wonderful entree is the ayam panggang "Blue Ginger," really tender grilled boneless thigh and drumstick with a mild coconut-milk sauce.

One of the most popular dishes is the ayam buah keluak (my favorite), a traditional chicken dish made with a hard black Indonesian nut with sweet meat inside. The favorite dessert here is durian chendol, red beans and pandan jelly in coconut milk with durian puree. Served with shaved ice on top, it smells strong. (US$3.70US$13). AE, DC, MC, V. Daily 11:30am-2:30pm, 6-10pm. Chen Fu Ji Fried Rice SINGAPOREAN With bright green walls glaring under fluorescent lighting, the fast-food ambience is nothing to write home about, but once you try the fried rice here, You'll never be able to eat it anywhere else again, ever. These people take loving care of each fluffy grain, frying the egg evenly- throughout.
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