Tuckerbox: Diamond dining for SG National Day

National dish CHICKEN RICE highlights boiled chicken alongside rice cooked in chicken broth, soup, plus sauces of chilli, ginger and soya. CHILLI CRAB features stir-fried crab in spicy-sweet chilli sauce, accompanied by fried or steamed buns. Rice is a staple, with dishes generally shared by diners. Quaff Tiger Beer, Singapore Sling, tea, coffee or juices.

CHINESE roast pork and char siew (barbecued pork) are favourites, also steamed fish. Soya-bean dishes include yong taufu (beancurd stuffed with minced seafood). Dim Sum offers har kow (steamed prawn dumplings); siew mai are steamed pork and prawn dumplings. One-meal dishes cover oyster omelette and fried rice. Enjoy chilled sago and melon, red-bean pancakes, or lychee with almond jelly. Thirst quenchers embrace jasmine tea and potent Maotai.

MALAY side dishes comprise achar (spicy pickles), kropok (deep-fried crispy prawn crackers) and sambal (chilli-hot paste). Satay is barbecued skewered meat with peanut sauce, cucumber, onion and ketupat (steamed rice cake). Relish ayam goreng (fried chicken), sambal udang (spicy prawns), tauhu goreng (fried beancurd) with spicy sauce, and sayur loday (vegetables in coconut gravy). Nasi lemak (rice cooked in coconut milk, with fried fish, egg, vegetable and sambal) is a one-dish wonder. Assorted kueh (cakes using coconut milk and rice flour) complete meals. Sip coconut water or bandung (rose syrup with milk).

INDIAN fish-head curry is popular in Singapore. Sup on mulligatawny (‘chilli-water’) soup, tandoori (clay-oven) chicken or fish, and biryani (saffron rice with chicken, mutton or vegetables). Typical breads feature chapati (griddle-cooked), puri (deep-fried), naan (baked, leavened) and roti prata (flaky). Vegetarian dishes include protein-rich lentils. Try aloo gobi matar (spicy potato, cauliflower, peas), and palak paneer (cheese, spinach). One-dish meals are mee goreng (fried noodles) and murtabak (bread filled with spicy minced meat and onions). Finish with kulfi pistachio ice cream, or gulab jamun (milk-based balls in syrup). Drink spicy masala tea or lassi yoghurt drink.

Rich PERANAKAN cuisine marries Chinese ingredients with Malay spices. Savour ayam buah keluak (chicken with fragrant black nuts) and babi pong teh (stewed pork). Individual mee siam and laksa are both spicy noodles. Chap chye (stewed vegetables, fungi and fermented soya bean paste) is well-known. To end, pulot hitam (black glutinous rice porridge), or kueh. Sip lime juice or barley water.

Uniquely spicy EURASIAN fare combines ethnic Malaysian ingredients with Portuguese cooking styles. Chicken and pork kari debal (devil curry) is fiery hot. Taste traditional semur (pork stew). Potato and minced beef croquette comes sans spices. Order ikan bakar (roasted fish), sautéed eggplant, or one-dish oxtail stew. Sugee cake is made with semolina flour and ground almonds; pineapple tarts and egg tarts are traditional. Imbibe wine or coffee.

Enjoy these Singapore tastes!

Photographs: fish head curry/taste of Singapura, courtesy of Brizo Restaurant; chicken rice, Meritus Mandarin Chatterbox