{"id":33487,"date":"2017-08-07T13:00:52","date_gmt":"2017-08-07T05:00:52","guid":{"rendered":"http:\/\/staging.thehoneycombers.honeykidsasia.com\/singapore\/?p=33487"},"modified":"2024-12-09T10:34:42","modified_gmt":"2024-12-09T02:34:42","slug":"mod-sin-cuisine-in-singapore-restaurants-serving-modern-singaporean-dishes-and-unique-fusion-hawker-food","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/mod-sin-cuisine-in-singapore-restaurants-serving-modern-singaporean-dishes-and-unique-fusion-hawker-food\/","title":{"rendered":"Mod-Sin cuisine in Singapore: Restaurants serving modern Singaporean dishes and unique fusion hawker food"},"content":{"rendered":"

\"Happy<\/p>\n

Chicken rice<\/a>, chilli crab<\/a> and laksa<\/a> have all been reigning national dishes<\/a> for decades, but Singapore\u2019s culinary identity<\/a> is really much more than that, what with the slew of great mod-Sin plates created by the city\u2019s top local chefs<\/a>. Here are some extraordinary\u00a0dishes that are shaking up the Singapore food scene, with twists on hawker recipes<\/a> and fine dining fare<\/a> you’d least expect.
\n<\/p>\n

A Noodle Story: Ramen-styled wanton mee<\/h3>\n

Ramen \u2013 Japanese in this case \u2013 is (still) big in Singapore, and this hot bowl, served with sous vide char siew, lava egg, potato-wrapped prawn and tossed in an special dressing, pretty much encapsulates our love for the springy Japanese strands and wanton mee, all in a single dish for just\u00a0$5.50. No surprises\u00a0why this humble hawker stall caught the attention of the Michelin Bib Gourmand awards this year!
\n<\/em><\/p>\n

A Noodle Story<\/em><\/a>, #01-39 Amoy Street Food Centre, 7 Maxwell Road, Singapore\u00a0<\/em>069111, p.\u00a09027 6289.\u00a0<\/em><\/p>\n

\"Otak
Otak rolls (left) and XYT char kway teow (right) from Xiao Ya Tou [Credit: via Facebook]<\/figcaption><\/figure>\n

Xiao Ya Tou: Otak rolls, XYT char kway teow <\/h3>\n

Here\u2019s another modern Asian restaurant that turns local cuisine on its head. Highlights include the crispy, wrapped otak rolls filled with spicy fish paste, and the XYT ayam percik, where grilled spring chicken is cooked with coconut cream and lime. And as it turns out, if you bring your own eggs (no, really) , you even get $1 off their signature XYT char kway teow!<\/p>\n

Xiao Ya Tou<\/a>, 6 Duxton Hill, Singapore 089592, p. 6226 1965.<\/em><\/p>\n

\"Angus
Angus beef satay from Redpan [Credit: via Facebook]<\/figcaption><\/figure>\n

Redpan: Angus beef satay, char siew chilli fries<\/h3>\n

Design and food go hand-in-hand at DP Architects and The Food Explorer Group\u2019s new concept, Redpan. The restaurant\u2019s design focus is immediately apparent in its modern interior, designer furniture and its hand-drawn menu illustrations. But of course, what is style without substance? Must-try innovations that local foodies will dig into are the angus beef and natural pork satay ($14 for six sticks, three each), and the addictive char siew chilli fries ($7) served with sweet char siew ragout, sour cream and jalapeno salsa. Not to mention, a \u2018satay beehoon\u2019 pasta ($17) that\u2019s sweet, thick, nutty and served with fresh seafood, and a \u2018bak chor\u2019 foie gras pasta ($18) where tagliatelle is served with minced pork stew.<\/p>\n

Redpan<\/a>, #02-03\/04 Marina Square, 6 Raffles Boulevard, Singapore 039594, p. 6255 5850. <\/em><\/p>\n

\"Beef
Beef short ribs rendang from Baba Chews<\/figcaption><\/figure>\n

Baba Chews: Beef shorts ribs rendang<\/h3>\n

Being part-Peranakan, this writer was naturally chuffed to hear about this\u00a0Hot New Table<\/a>\u00a0that opened in the foodie-friendly \u2019hood of\u00a0Katong\u00a0back in June (check out the full review). And one stand-out Malay dish you should indulge\u00a0in here is Chef Alvin Leong\u2019s version of beef rendang\u00a0($25) \u2013 using succulent,\u00a0very\u00a0<\/em>fatty, melt-in-your-mouth beef short ribs, this is stewed in a rich, mildly-sweet gravy of coconut cream, spices, gula Melaka and turmeric leaf.
\nBaba Chews<\/a>, #01-01 Katong Square, 86 East Coast Road, Singapore 428788, p. 6723 2025.<\/em><\/p>\n

\"\"
Ready-to-be-wrapped popiah at Po<\/figcaption><\/figure>\n

Po: Gourmet popiah<\/h3>\n

Run by Chef Willin Low (whose Wild Rocket has also made this list) at the restored Warehouse Hotel, this mod-Sin restaurant is especially known for its signature popiah. The\u00a0homely classic comes with all that you\u2019d expect from it\u2019s hawker origins, but the filling displays a savoury kick thanks to uncommon additions like pork, shrimp, bamboo shoots, and Holland peas. The luxe twist here also comes in the form of the optional addition of fresh, plump tigers prawns or handpicked flower crab. Read our Hot 50 Tables feature<\/a> for the full scoop.<\/p>\n

Po<\/a>, The Warehouse Hotel, 320 Havelock Road, Singapore 169628. Open daily 12pm-2.30pm, 6pm-10pm.<\/em><\/p>\n

The Naked Finn: Hae mee tng, fish soup<\/h3>\n

Another rule-breaking restaurant that bends the traditional recipe used for prawn noodles, The Naked Finn at Gillman Barracks takes pride in its hae mee tng ($25) \u2013 using a complex, piquant prawn stock derived from three varieties of prawns and shrimps. Its rich fish soup ($28) is another soupy delight that you won\u2019t stop slurping, prepared with wild-caught Indian threadfin, and flavoured with cherry tomatoes, deep-fried yam, Chinese cabbage and beancurd.<\/p>\n

The Naked Finn<\/a>, Gillman Barracks, 39 Malan Road, Singapore 109442, p. 6694 0807.<\/em><\/p>\n

\"Scallop
Scallop kuih pie tee from Ding Dong<\/figcaption><\/figure>\n

Ding Dong: Scallop kuih pie tee <\/h3>\n

With Ding Dong\u2019s reputation for whimsically toying with Southeast Asian recipes, you shouldn\u2019t be surprised to find it on this list! Its mod-Sin contribution? Its spruced up rendition of the Nyonya kuih pie tee pastry tart; coloured black using charred bamboo shoots, the crispy shell holds together Hokkaido scallop tartare with coconut, pickled ginger and sea grapes. Pop the whole thing into your mouth!<\/p>\n

Ding Dong<\/em><\/a>, #01-02, 115 Amoy Street, Singapore 069935, p. 6557 0189.<\/em><\/p>\n

\"Bak
Bak chor mee grilled cheese from Loof<\/figcaption><\/figure>\n

Loof: Bak chor mee grilled cheese<\/h3>\n

Two comfort foods clash and mash in this dream dish ($18) recently conceptualised by Artichoke\u2019s Bjorn Shen, who\u2019s revamped Loof\u2019s menu with his \u201cdude-Sin\u201d philosophy. One novel addition that\u2019s come out of this collaboration is this mod-Sin marvel, combining the American grilled cheese sandwich with minced pork and mushrooms commonly found in the local noodle dish, bak chor mee.<\/p>\n

Loof<\/a>, #03-07 Odeon Towers, 331 North Bridge Road, Singapore 188720, p. 6337 9416.<\/em><\/p>\n

\"Mee
Mee tai mak laksa from Beast & Butterflies<\/figcaption><\/figure>\n

Beast & Butterflies: Mee tai mak laksa<\/h3>\n

While it\u2019s the hawker legends that usually come to mind when laksa is mentioned, this resto has entered the fray with its own slightly upmarket version of the dish. Enter Beast & Butterflies\u2019 Mee Tai Mak Laksa ($16) \u2013 a hefty hot stone bowl filled with a satisfying spicy, savoury broth. But this isn\u2019t your average laksa; the dish is chock-full of seafood like fresh, plump cherry stone clams, prawns and fishcake. And instead of the usual soggy tau pok, the dish is topped with crispy, brittle fried beancurd.<\/p>\n

Beast & Butterflies<\/a>, 90 Robertson Quay, Level 1, Singapore 238259. p. 6206 1888.<\/em><\/p>\n

\"Satay
Satay burger from The Quarters [Credit: via Facebook]<\/figcaption><\/figure>\n

The Quarters: Satay burger<\/h3>\n

Hawker food staples get a facelift in this bold brainchild of Chef-Owner, Chung Deming. Start your meal with a spicy, coconut milk-infused laksa bomb for just $4.80 a pop (onsen egg in laksa broth and served with mantous), and top it off with a tender, nutty satay burger ($17) that uses spiced chicken thigh marinated for 24 hours. And what\u2019s Singaporean cuisine without durian, right? Try its Duriancanboleh (a durian cr\u00e8me brulee for $8.50) if you dare!<\/p>\n

The Quarters<\/a>, #01-09 Icon Village, 16 Enggor Street, Singapore 079717, p. 6834 4164.<\/em><\/p>\n

\"Laksa
Laksa risotto (left) and laksa pesto linguine (right) – just a preview\u00a0of what you might expect at Wild Rocket’s omakase [Credit: via Facebook]<\/figcaption><\/figure>\n

Wild Rocket: Mod-Sin omakase<\/h3>\n

One of the originators behind the mod-Sin movement, lawyer-turned-chef, Willin Low, has a stash of culinary surprises up his sleeve. Order his omakase menu \u2013 priced between $120 and $160 \u2013 and you might just get anything from laksa risotto and crab tortellini with mee siam broth, to topsy-turvy variations of Hokkien mee or char kway teow. Do come with an open mind!<\/p>\n

Wild Rocket<\/a>, 10A Upper Wilkie Road, Singapore 228119, p. 6339 9448.<\/em><\/p>\n

\"Unique
Food Anatomy’s artfully-assembled ‘Design Food’ brings design and food together<\/figcaption><\/figure>\n

Food Anatomy<\/h3>\n

The folks behind this new restaurant at Timbre+<\/a>, Food Anatomy, aim to bring their design sensibilities into the kitchen with their colourful, artfully-crafted cuboid renditions of Asian and international dishes.\u00a0On the menu, you\u2019ll find dishes like nasi lemak, beef rendang, teriyaki, chicken, and Thai pork basil formed into perfectly cut and colourfully-layered 7cm cubes.<\/p>\n

Food Anatomy<\/a>, Timbre+, 73A Ayer Rajah Crescent. Unit 31, Open Mon-Sat 11am-11pm. Closed on Sun.<\/em><\/p>\n

Froth: Duck kut teh, sio bak aglio<\/h3>\n

Smack in the heart of the CBD is this fusion restaurant where corporate folks can adjourn to for an unorthodox post-work perk-up. Bak kut teh? Nah, how about duck <\/em>kut teh ($10.90) that serves as 12-hour superior duck broth with melons and radishes. And while its chilli crab pasta ($26.90) using soft shell crab is one salivating treat, it\u2019s Froth\u2019s siobak aglio ($25.90) \u2013 siobak is the crispy, fatty pork belly commonly served with char siew rice \u2013 that\u2019s caught our attention and appetites.<\/p>\n

Froth<\/a>, Ascott Raffles Place, 2 Finlayson Green, Singapore 049247.<\/em><\/p>\n

\"Chilli
Chilli crab from Restaurant Labyrinth<\/figcaption><\/figure>\n

Restaurant Labyrinth: Chilli crab<\/h3>\n

Part of the restaurant\u2019s signature menu, this progressive hot-cold starter has a deep-fried soft shell crab sitting atop a \u201cbeach\u201d of mantou crumbs and crab bisque foam, with a dollop of frozen and spicy chilli crab ice cream on the side.
\n<\/em><\/em>Restaurant Labyrinth<\/em><\/a>, 5 Neil Road, Singapore 088806, p. 6223 4098.<\/em><\/p>\n

\"Shades
Shades of Green (left) from 2am: dessert bar and buah keluak ice cream (right) from Candlenut [Credit: 2am: dessert bar via Facebook, Candlenut via @fellldown on Instagram]<\/figcaption><\/figure>\n

2am: dessert bar: Shades of Green (kaya and pandan dessert)<\/h3>\n

The household kaya, gula Melaka and pandan come together\u00a0in this stunning plate of pandan gula Melaka ice cream, coconut foam, meringue, pistachio crumble, cake and pandan yoghurt by \u2013 who else \u2013 one of Asia\u2019s best pastry chefs, Janice Wong.
\n<\/em><\/p>\n

2am: dessert bar<\/em><\/a>, 21a Lorong Liput, Holland Village, Singapore 277733, p. 6291 9727.\u00a0<\/em><\/p>\n

Candlenut Kitchen: Buah keluak ice cream\u00a0<\/h3>\n

The earthy-tasting Peranakan black nut gets paired up with dark Valhrona chocolate, and served with salted caramel, chocolate crumble and crackling chilli specks \u2013 trust us, one spoonful is enough to start a riot in your mouth.\u00a0
\n<\/em><\/p>\n

Candlenut Kitchen<\/em><\/a>, 17A Dempsey Road, Singapore 249676, p. 1800 304 2288.\u00a0<\/em><\/p>\n

\"Buah
Buah keluak noodles from Violet Oon Singapore [Credit: via Facebook]<\/figcaption><\/figure>\n

Violet Oon Singapore: Buah keluak noodle<\/h3>\n

Still can\u2019t get enough of the exotic Nyonya dish? You can expect a real treat from the doyenne of Singaporean Peranakan food herself, Violet Oon, who has ingeniously come up with a spaghetti dish ($24) mixed with nutty buah keluak paste, spices, minced prawns, chilli padi and coconut milk. And if that doesn\u2019t fill you up, keep the mod-Son momentum going with her firm and springy dry laska ($22).<\/p>\n

Violet Oon Singapore<\/a>, 881 Bukit Timah Road, Singapore 279893, p. 9781 3144.<\/em><\/p>\n

\"Kachang
Kachang booze from Hopscotch<\/figcaption><\/figure>\n

Hopscotch: Mod-Sin cocktails<\/h3>\n

Here\u2019s a bonus for you: we\u2019ve talked about mod-Sin food, so why not mod-Sin cocktails, right? Hopscotch is one city bar (read our full review<\/a>) that whips up bespoke creations like the ondeh-ondeh shot \u2013 Hopscotch\u2019s boozy rendition of the sweet Malay kueh. It tastes exactly like liquid ondeh-ondeh, and comes served in a shot glass lined with coconut shavings, just like the real rice cake. Prefer another local sweet treat? Opt for the bright pink bandung shots instead.<\/p>\n

Hopscotch<\/a>,\u00a028 Maxwell Road, #01-04 Red Dot Traffic Building, Singapore 069120. p. 6327 4820.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Chicken rice, chilli crab and laksa have all been reigning national dishes for decades, but Singapore\u2019s culinary identity is really much more than that, what with the slew of great mod-Sin plates created by the city\u2019s top local chefs. Here are some extraordinary\u00a0dishes that are shaking up the Singapore food scene, with twists on hawker […]<\/p>\n","protected":false},"author":101012,"featured_media":112144,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[4,9744],"tags":[35850,35851,35849,25301],"acf":[],"yoast_head":"\nMod-Sin cuisine in Singapore: Restaurants serving modern Singaporean dishes and unique fusion hawker food<\/title>\n<meta name=\"description\" content=\"Singapore food doesn\u2019t get more unique than these extraordinary mod-Sin renditions; think laksa, prawn noodles, chilli crab, satay, bak kut teh and more with a twist!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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