A Buffet of Local Classics

In Singapore the word “makan” is a local expression that either poses the question “Have you eaten?” or it’s an invitation to eat. 

One of my earliest memories of sampling Singapore food was at the popular Adam Road Food Centre, which became even more famous after a picture of US President-elect Joe Biden  drinking lime juice and chatting with locals reappeared online.  It was a quick walking distance from where we first lived when we moved to the island nation 26 years ago. The multi-ethnic food options sold at hawker stalls were overwhelming. We ended up ordering Hainanese chicken rice, hookien mee noodles and roti prata. 

Through the years, my family has acquired a taste for bak kut teh, sambal stingray, roasted pork, and congee with century egg and lean meat, to name a few. My personal favourite is the soupy handmade ban mian noodles with minced pork and sprinkled with lots of ikan dilis (salty dried anchovies).

Food is always a hot topic amongst our local friends. We could spend hours talking – sometimes arguing – about where to find “the best” chicken rice, nasi lemak, chilli crab, bak chor mee, etc. Regardless, food is a reflection of Singapore’s rich and diverse food culture – a full-flavoured spread of Chinese, Malay, Indian, Peranakan and some Eurasian and Asian fusion cuisines.

Local classics from hawker centres have found their way to restaurants, such as RISE, where time-honoured family recipes have been meticulously refined and elevated using the finest and freshest ingredients sourced sustainably.

All-day dining RISE has recently refreshed its dining concept to showcase Singapore’s most iconic local delights, paying homage to the nation’s rich and diverse food culture. Each dish is prepared using premium and responsibly sourced ingredients and seafood from local farmers and in the region. 

“RISE has always been our culinary pride and glory. Over the last 10 years, our guests have shown tremendous support for our local offerings, which has led us to wholly dedicate our refreshed concept to showcase the deep heritage of local cuisine,” said Christine Kaelbel-Sheares, Vice President of Food & Beverage, Marina Bay Sands.

Seven local chefs present their heritage recipes in RISE’s brand new dining concept (from L to R): Junior Sous Chef Lian Wen Xin; Senior Sous Chef Danny Yong; Sous Chef Chan Cheng Thien; Junior Sous Chef Stella Tan; Pastry Sous Chef Pang Yoon Hwa; Junior Sous Chef Adam Bin Razali; Junior Sous Chef Bharat Mani Sapkota.

“The pandemic has brought about some silver linings, one of which is the ability for our chefs to spend more time with their families, cook for them, and rekindle memories of their favourite dishes from childhood. We envision RISE to be a dining spot for families and friends to bond over comforting, familiar dishes, as well as for locals and tourists alike to indulge in the local fare we are so proud of.”

Drawing inspiration from fond childhood memories of their favourite homestyle dishes, seven RISE local chefs present their heritage recipes, which comprise the current signature dishes on the menu.  

Created out of his six-year-old son’s love for fried chicken, Senior Sous Chef Danny Yong takes the har cheong gai up a notch by using a whole spring chicken to result in a juicier and extra tender chook.

Junior Sous Chef Stella Tan presents her grandmother’s version of Chinese rojak and incorporates jambu (crunchy rose apples) to add textures to the dish.

Sous Chef Chan Cheng Thien presents the traditional pork rib prawn noodle, which follows the old-school recipe of retaining the natural sweetness of fresh ingredients in the broth.

Junior Sous Chef Bharat Mani Sapkota’s lamb shank nasi biryani adapts his home recipe of nasi biryani, elevated with a whole lamb shank and flavourful accompaniments (serves two). His desire to extend his family’s legacy sees him passing on the recipe to his two young daughters.

Junior Sous Chef Lian Wen Xin presents his rendition of the ultimate hawker dish hokkien mee after claiming to have eaten his way through most of the hokkien mee stalls in Singapore. His umami-laden stock consisting of a homemade red chilli blend is slow boiled for over eight hours in the kitchen, then fired up under intense heat before being served with housemade sambal belacan and a fresh squeeze of lime. 

Junior Sous Chef Adam Bin Razali’s take on the nasi lemak is rooted in his Malay heritage, but puts a spin in his rice by infusing it with coconut milk and freshly squeezed pandan juice to give it a beautiful pale green hue. Served with a lavish side of sambal onion prawns and sweet pineapple relish.

Pastry Sous Chef Pang Yoon Hwa adapts from his mother’s recipe of bubur cha cha and transforms his favourite childhood dessert into an Instagram-worthy treat with three types of sweet potatoes – yellow, purple and orange – alongside yam, colourful sago, and fresh coconut puree for a refreshing mid-summer delight.

This is barely scratching the surface. (RISE alone has more than 35 timeless local classics that are available on its  all-day menu.) Singapore lives up to its reputation as Foodie Paradise. There are more iconic local delights that will excite your taste buds even for those who are not so fond of spicy food. Another one of my favourites, salted egg crab, comes to mind. Let’s makan! 

Debbie | ws

All other images from RISE, Marina Bay Sands, Bayfront Ave, Singapore. Tel: +65 6688 5525