Hot Pot of Singapore's Street Heritage

It has been a few days since Chef John Chye, sous chef at Singapore’s Marriott Hotel, flew down to New Delhi’s JW Marriott to present a signature Singapore Street Food Festival.

Published: 24th August 2014 06:00 AM  |   Last Updated: 24th August 2014 08:53 AM   |  A+A-


It has been a few days since Chef John Chye, sous chef at Singapore’s Marriott Hotel, flew down to New Delhi’s JW Marriott to present a signature Singapore Street Food Festival. For every day of the last week, however, he confesses, he has been gorging on chicken tikkas—an expat favourite—along with sampling other spicy items from the Indian culinary buffet.

Inspired by watching his aunt cook delicious meals, Chye was initiated into the domain he would later make his world. It was from her that he picked up the nuances of flavours and ingredient combinations. Today, he travels the world, showcasing his previously acquired talent. ‘‘Singapore is the street food capital of the globe. I come to the city of Delhi with popular recipes from there, reminding patrons here that tastes are forever evolving and everytime they try something from Singapore, it is going to be better than before, so, they should always keep trying new things,’’ says chef Chye.

John-Chye.jpgA total of 18 new dishes will be put up on rotational basis. The spread comprises Singapore Chilli Crab, Hainanese Chicken Rice, Singapore Seafood Laksa, Ma Po Tofu, Soya Braised Duck with Tofu Skin, Ayam Masak Kicap (Chicken in Spicy Soy), Ikan Masak Assam (Fish with spiced tamarind gravy) and more. While the Chicken Satay and the Sweet and Sour Vegetables were standouts, the others too are worth a try.

Singapore, being a melting pot of Asia, has always topped the polls for offering the best kind of hawker food. Whether or not a five-star can pack in the punch, and do justice by the look, feel and pricing of delectable, robust street flavours is for you to experience and find out. One thing is for sure, it’s definitely more appealing to have sophisticated, contemporariesed versions of street favourites in an orderly and organised environment.

The Singapore street food is available as part of the daily lunch and dinner and Sunday brunch buffets at the multi-cuisine restaurant,K3, and is priced at `1,800 plus taxes per person for lunch, and `2,250 plus taxes per person for dinner. The Sunday brunch is priced `2,500, `3,000 and 4,200 plus taxes, per person, depending on your choice of beverage. The promotion is on till August 31 at Asset Area 4, Hospitality District, Aerocity, IGI Airport.      

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