WHY MAJULAH SINGAPURA?
Growing up in Singapore, as a Singaporean, singing the national anthem day after day in school…the words Majulah Singapura were just words to me. I didn’t understand what they meant until my Malaysian friend told me what Maju meant (she also told me that our national anthem was pretty basic).
With the genesis of OwnselfMakeChef, it led me to think about the food I wanted to cook. I knew that I wanted to use the flavours of food I grew up with, Singaporean and South East Asian flavours, but it also made me question myself – what is Singaporean Food, what are Singaporean Flavours?
Singapore is relatively young cuisine wise and we are still growing and developing constantly with different international cuisines, different ingredients and techniques influencing the very way we eat and cook. There are still constants however and with the Majulah Singapura Lor Dinner, I have used South East Asian herbs, spices and sauces – pairing them with premium produce from Singapore, and the rest of the world. It is a treat working with local producers Nanyang Sauce, Hong Spices, Ah Hua Kelong, and Handpicked Singapore to craft a new narrative for Singapore Food.
This menu is an homage to Singapore, its beautiful abundance in flavours, cuisines/influences and ideas. It tells the story of WHERE I have come from (the nasi lemak hawker stall, to Wok & Barrel). WHERE I am now (OwnselfMakeChef) and perhaps HOW we will move forward, progress and advance while still staying true to our roots – Majulah Singapura Lor! And no OwnselfmakeChef Dinner would be complete without a little Singlish, so liddat LOR!
Not Nasi Ulam
Thai Rice Berry with winged beans, cashew nuts, cucumber, torch ginger flower, fish sauce with a giam chye chye por (salted vegetables, preserved radish) sweet relish, ikan billis
Frog & Lemongrass
Salad of banana flower, lemongrass, fried shallots, dried prawns, cashew nuts, cabbage, kalamansi lime Local bull frog marinated in assam pedas, BBQ over charcoal fire
Prawn & Chinese Chives
Creamy rice porridge made with prawn stock, infused with premium local tau cheo, assam
Tau pok croutons
Pork & Cumin
Twice cooked curried pork ribs
Curried pork ribs (until fall off the bone tender) deep fried and garnished with fried curry leaves, cumin seeds and spring onions
Sweet caramel sauce and vinegar dip (Nanyang Sauce)
Fish & Turmeric
Fresh turmeric root with salt cured local barramundi
Poached in coconut milk, fried in butter served with thai basil laksa leaf pesto
Duck & Daun Kadok (Wild Pepper Leaf)
Duck marinated in char siew sauce, wrapped in daun kadok (wild pepper leaf), grilled over a charcoal fire
Lacto fermented pickles with achar rempah
Beef & Garam Masala
Julienned turmeric leaf, kaffir lime leaf, kalamansi marmalade, serunding Grilled aged wagyu with garam masala
Chicken & Pandan
Pandan, roasted ginger and chicken soup
Chicken rice cracker
Kalamansi & kampot peppercorns
Kalamansi lime lychee sorbet with mung bean doughnut, kalamansi marmalade, cracked red kampot peppercorns
Chng tng cake Dried longan gula melaka cake with assam, chilli, gula melaka syrup
Cashew ice cream