Street food clearly seems to be the flavour of the season. And it’s not Indian street food that I am talking about. First it was delectable street food at JW Marriott Sahar and recently I savoured lip-smacking Singapore Street food at JW Marriott Juhu at the Lotus Cafe.
Chef Thanabalan Chandrasekaran had been flown in for the festival to lend that authentic touch to the food that JW Marriott is so particular about. So there were exciting Singaporean dishes to look forward to.
Good food is a way of life in Singapore and there is so much to choose from – classic dishes, street food and modern interpretation of traditional cuisine.
Elaborating on his thought behind the menu, Chef Thanabalan Chandrasekaran, Sous Chef, Singapore Marriott says “Singaporean food is a blend of Malaysian, Chinese and Indian flavours owing to the country’s multicultural heritage. Knowing how passionate Indians are about food, I wanted to recreate this experience in Mumbai, giving the guests a taste of local fare with a modern touch.”
Showcasing local and authentic delicacies was Chef Thana’s aim and he did just that. The spread was aromatic and colourful.
We began with the satays-chicken, fish and prawns. The peanut sauce infused with kaffir lime, struck me as unique and flavourful. I liked the fact that Chef was innovating the dishes, without tampering with their authentic flavours.
The satays were grilled to perfection and simply melt in the mouth.
What can I say about the bowl of Laksa? It was comforting. Soul food actually. Each ingredient could be distinctly tasted in my sea food laksa. The flavours were delicate and yet, spicy and palate tingling. The aromas filled my nostrils even before I tasted the first spoonful. One of the best I have ever tasted in India.
The famed chili crab was another treat. The sauce was spicy and teased my taste buds and the crab meat within the shell was soft and succulent.
Other signature dishes included Rojak Petis Singapura, Gado-Gado Molek, Mutton Rendang, Singapura Chilli Crab, Soya Braised Duck & Stir Fried Pork Loin. The spread seemed a wee bit limited to me, if some one were to avoid red meat and duck.
It was fun to watch the chefs at work at the live stations, adeptly grilling the satays or preparing the laksa.
The quality of the ingredients was evident. Fresh and wholesome, Chef Thana had brought along several ingredients so as not to compromise on the taste and flavour of the dishes. Of course he visited the local markets and created dishes with local stuff too.
No meal is complete without the legendary Singapore Sling which was being served complimentary to every guest.
An enjoyable meal rounded off with a sago pudding, left me satiated. For me, the Laksa won hands down.
Fans of Singapore food must rush and try this street food as it is on till Aug 31 only.