August is a very special month for me, it is the month that modern Singapore was birthed, and my birth month too! I love Singapore and all its wonderful food influences and this special version of Majulah Singapura Lor is an homage to all those iconic dishes that were created in Singapore, plus new dishes that have been influenced by the flavours of Singapore.

maju¹

developed

ADJECTIVE

developed, progressive

maju²

move forward

VERB

move forward, go, proceed

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 Ownself Make Chef, 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 to craft a new narrative for Singaporean 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 (Ownself Make Chef) and perhaps HOW we will move forward, progress and advance while still staying true to our roots – Majulah Singapura Lor!

158 per pax

Email ownselfmakechef@gmail.com to chope your seats!

Amuse Bouche

Lard chang puteh

This is a play on the paper cones filled with peanuts and other crispy snacks we used to buy for the cinema snacks. Caramelised pork with savoury crispy ikan billis, and peanuts

Tau kwa pau

An uniquely Singaporean hawker dish that was created in 1959, this iconic dish is given a modern twist with duck confit, pork belly and Thai basil laksa leaf pesto

Lohei – Yu Sheng

An integral part of Singapore’s culinary lore, this dish which was created by the Four Heavenly Chefs in Singapore. This iconic dish is made lighter and less sweet with more savoury notes, with fresh (dry aged) fish from Ah Hua Kelong, incorporating Cantonese and Teochew elements of Yu Sheng

Ba Chor Mee

My favourite Singaporean hawker dish, 5 spice pork confit with noodles, tossed through with Ownself Make Chef Lard Sambal, Vinegar, and more lard

Nasi lemak with curry clams

Featuring Chef Shen’s twice steamed nasi lemak, green kampot peppercorns from Hong Spices, clams from Ah Hua Kelong. Sambal Belachan and Sambal Tumis.

Maju Singapore (Forward Singapore)

As we move on, these are the dishes that feature local producers and my interpretations of Singaporean classics

Butter crab (and more)

Instead of the same old same old ie Chilli Crab, I have always preferred baked butter garlic crab. You will need to get your hands dirty for this! Sri Lankan crab is baked with brown butter, white peppercorns from Hong Spices and garlic and topped with shaved truffles

Chai Tow Kueh

Ownself Make Carrot cake, fried with dark caramel sauce, topped with scallops, uni and ikura

Red rice wine and Kurobuta Pork – Inspired by Ba Kut Teh

Inspired by the excellent red rice wine made by local producers W Rice Wine, Kurobuta pork loin rack is dry aged with red wine lees. Thinly sliced, served with hot pork bone broth flavoured with red rice wine, red rice wine lees. Roasted Kurobuta pork ribs.

Kaya and Pandan Waffles

Kaya with pandan waffles, Candied bacon

Gula Melaka ice cream