When it comes to Singaporean cuisine, it helps to be in the know. We spoke to Executive Chef Bertrand Valegeas and Senior Sous Chef Adrian Phuaat at Brasserie Saveurs, The St. Regis Singapore to get their insider’s tips…
The best of Singapore’s cheap eats
A perennial favourite among locals, 328 Katong Laksa is home to one of Singapore’s signature dishes – laksa. It is made with thick rice vermicelli, fresh shrimp and cockles, slices of fish cake, and sambal chilli in a rich coconut curry broth. 328 Katong Laksa serves some of best Laksa we’ve personally ever tried because it’s packed with rich and indulgent flavours.
Peranakan culture forms a significant part of Singapore’s Asian heritage, being a hybrid of Chinese, Indian, Malay and Indonesian influences. At Kim Choo Kueh Chang, you’ll find an array of the most delicious traditional Peranakan treats. Their Nyonya glutinous rice dumplings are particularly special; each made with fillings such as sautéed lean pork with spices and winter melon strips, encased in glutinous rice, wrapped in bamboo leaves before being carefully steamed to perfection. Alongside these dumplings, Kim Choo also sells an array of sweet Peranakan confections that are a must-try for any visitor.
The best of Singapore’s gourmet experiences
Corner House is truly a gastronomic experience to remember, located just around the corner from The St. Regis Singapore, set in the enchanting surroundings of the Singapore Botanic Gardens. It’s a Michelin-starred restaurant that pays homage to the gardens with a unique ‘Gastro-Botanica’ menu – a delicate balance between proteins and botanical elements.
Another establishment worth visiting is Candlenut. As the first and only Peranakan restaurant with a Michelin star, Candlenut serves up a modern interpretation of Peranakan food while keeping its taste true to tradition. Enjoy the authentic taste of Peranakan culture, one Kueh Pie Tee at a time.
I’m originally from France, but have spent many years in Singapore, which has allowed me to immerse myself in the nation’s diverse local food scene. Together with my Senior Sous Chef, Adrian Phua, who is a born and bred Singaporean, we strive to create authentic renditions of Singapore’s most famous dishes. Among our favourites are Hainanese chicken rice, Chilli Crabs and of course, Laksa.
The melding of both our cultures comes to life on Saturdays at Brasserie Les Saveurs at The St. Regis Singapore, where guests are invited to enjoy a lunch experience that highlights the best of both French and Singaporean culinary techniques and flavours. We named it Bon Appétit Singapura because it’s a unique opportunity for guests to savour gastronomic creations that celebrate the richness of both cuisines.
Kopi C, or coffee with condensed milk, is just one of the numerous ways you can order your coffee in Singapore. Traditionally, Robusta coffee beans are roasted in a wok with sugar and butter until dark brown, imbuing a wonderfully deep, almost chocolatey aroma. The ground roasted beans are then brewed in a cotton coffee sock placed into a large stainless steel pot. You can make Kopi C at home with this simple recipe:
- Place about 15 grams (or one tablespoon) of ground coffee into a container
- Boil approximately 240ml of hot water to about 90 degrees Celsius, add it to the container, and stir
- Filter the coffee through a coffee sock
- Add a tablespoon of condensed milk and a teaspoon of caster sugar to a cup
- Pour the filtered coffee into the cup, stir, and enjoy