Comments on: Singapore Garden: Heralding Food Eden [Review] http://londoneater.com/2009/05/26/singapore-garden-heralding-food-eden-review/ a gastrocentric survival guide for Londoners Fri, 10 Feb 2012 13:37:58 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: C K http://londoneater.com/2009/05/26/singapore-garden-heralding-food-eden-review/comment-page-1/#comment-5816 C K Wed, 10 Jun 2009 10:37:03 +0000 http://londoneater.com/?p=6421#comment-5816 @gen.u.ine.ness, I'm not too concern about the misrepresentation about the origins of food. To me, so long that it endears itself to my palate, I don't really care where it comes from. Even for the same dishes, there are different methods of preparations across the Straits of Johor. @Kang, Went to S'pore Garden with wife a sometime back. Am quite surprised that the place was relatively empty when we were there. We ordered the Aw Jien (oyster omelet) and it turned out to be... well, tougher than we imagined. But the stewed pork belly was absolutely magnificent. I had to order an extra portion of rice to go with that (am a rice person). The service, however, could be warmer though. Cheers, C K <abbr><em>C K’s last blog post..<a href="http://www.londonchow.com/2009/06/puji-puji-best-malaysian-food-in-london.html" rel="nofollow">Puji Puji - best Malaysian food in London?</a></em></abbr> @gen.u.ine.ness,
I’m not too concern about the misrepresentation about the origins of food. To me, so long that it endears itself to my palate, I don’t really care where it comes from. Even for the same dishes, there are different methods of preparations across the Straits of Johor.

@Kang,
Went to S’pore Garden with wife a sometime back. Am quite surprised that the place was relatively empty when we were there. We ordered the Aw Jien (oyster omelet) and it turned out to be… well, tougher than we imagined. But the stewed pork belly was absolutely magnificent. I had to order an extra portion of rice to go with that (am a rice person). The service, however, could be warmer though.

Cheers,
C K

C K’s last blog post..Puji Puji – best Malaysian food in London?

]]> By: Su-Lin http://londoneater.com/2009/05/26/singapore-garden-heralding-food-eden-review/comment-page-1/#comment-5782 Su-Lin Tue, 09 Jun 2009 14:49:48 +0000 http://londoneater.com/?p=6421#comment-5782 And Hokkien Hay mee shouldn't be sour. <abbr><em>Su-Lin’s last blog post..<a href="http://tamarindandthyme.wordpress.com/2009/06/06/phnom-penh-revisited/" rel="nofollow">Phnom Penh Revisited</a></em></abbr> And Hokkien Hay mee shouldn’t be sour.

Su-Lin’s last blog post..Phnom Penh Revisited

]]> By: gen.u.ine.ness http://londoneater.com/2009/05/26/singapore-garden-heralding-food-eden-review/comment-page-1/#comment-5528 gen.u.ine.ness Fri, 29 May 2009 19:16:15 +0000 http://londoneater.com/?p=6421#comment-5528 hi, I'm back from examinations exile. I'm going to start off by saying something controversial - whilst Singapore may pride themselves with their wonderful melting pot of cuisine their food hardly has any identity or history behind it. The truth is, their food is an amalgation of food from around the region. The 3 dishes that you tried has its roots in Malaysia before they were imported over to Singapore. However, the Singaporean tourism board have been very successful as marketing these cuisine as their own. Leaving that aside, here are some other comments: 1) Assam dishes are indeed Nyonya dishes but it is wrong to call it 'fusion' because while its history is indeed embedded in the 'Peranakan' era (the marriage between Chinese from China and the Malays) the cuisine has an identity unto itself. To give you a simple analogy, it is like calling Lancashire Hotpot British because while it is indeed a British dish, its identity is firmly rooted up norf. Same with jellied eels etc. 2) The rice of hainanese chicken rice should (Authentically) be cooked with chicken fat as well as ginger amongst other things (sorry I should pay attention when I mom cooks it...) While many people steam the chicken, the town where I come from (which is famed for chicken rice) the chicken is lightly cooked in a stock to ensure it is very moist before being steamed. Many restaurants miss out this (key) process as it can be very laborious. 3) The prawn mee looks rather watery... hi,
I’m back from examinations exile. I’m going to start off by saying something controversial – whilst Singapore may pride themselves with their wonderful melting pot of cuisine their food hardly has any identity or history behind it. The truth is, their food is an amalgation of food from around the region. The 3 dishes that you tried has its roots in Malaysia before they were imported over to Singapore. However, the Singaporean tourism board have been very successful as marketing these cuisine as their own.
Leaving that aside, here are some other comments:

1) Assam dishes are indeed Nyonya dishes but it is wrong to call it ‘fusion’ because while its history is indeed embedded in the ‘Peranakan’ era (the marriage between Chinese from China and the Malays) the cuisine has an identity unto itself. To give you a simple analogy, it is like calling Lancashire Hotpot British because while it is indeed a British dish, its identity is firmly rooted up norf. Same with jellied eels etc.

2) The rice of hainanese chicken rice should (Authentically) be cooked with chicken fat as well as ginger amongst other things (sorry I should pay attention when I mom cooks it…) While many people steam the chicken, the town where I come from (which is famed for chicken rice) the chicken is lightly cooked in a stock to ensure it is very moist before being steamed. Many restaurants miss out this (key) process as it can be very laborious.

3) The prawn mee looks rather watery…

]]> By: Gourmet Chick http://londoneater.com/2009/05/26/singapore-garden-heralding-food-eden-review/comment-page-1/#comment-5484 Gourmet Chick Wed, 27 May 2009 14:57:10 +0000 http://londoneater.com/?p=6421#comment-5484 The Abbey Road crossing is a must do! Tough chicken? How disappointing. The Abbey Road crossing is a must do! Tough chicken? How disappointing.

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