How Singapore Restaurants Are Revisiting Rice Dishes | The Singapore peak

The consumption of white rice may have been targeted as one of the main concerns in the war on diabetes, but grain is still a staple in the Asian diet.

Even though trendy grains such as quinoa, couscous, millet, and teff are making their way into restaurants here, rice still grabs attention with interesting cooking methods and Instagram-worthy presentations.

Some Chinese restaurants offer pao fan, where the rice is fried or cooked until crisp, then topped with hot soup or gravy. The rice makes a festive and popping noise.

At Orchard Hotel Singapore’s Cantonese Hua Ting Restaurant, Chef Chung Lap Fai sells over 150 servings per week of his Garoupa Dong Xing with crispy rice and premium broth.

The dish is inspired by a popular dish, “Crossing the Bridge Noodles” (guo qiao mi xian), in China’s Yunnan Province. Hot chicken broth is added to a bowl of rice noodles and garnished with ingredients such as chicken, thinly sliced ​​pork, tofu skin, and vegetables. The chef uses rice and garoupa instead.

Other more modern methods of using rice include porridge from the Ibid restaurant, where the white radish trimmings are boiled until soft and cooked in a Thermomix with rice, soy milk and finished. with butter and salt.

At The Spot Restaurant in Marina One, Executive Chef Lee Boon Seng uses black sticky rice in his Frozen Salted Chocolate Peanut dessert. It is mixed with Valrhona chocolate and Greek yogurt.

And for a more fun lunch option, the Blue Lotus Chinese Grill House outlets at Tanjong Pagar Center and Novotel Singapore on Stevens offer Hot Stone Egg and Pork Lard Fried Rice, where diners mix up all the flavors. ingredients in a red stone bowl.

Ms Bibi Chia, senior dietician at the Raffles Diabetes and Endocrine Center, warns, however, that eating too much white rice could lead to excessive carbohydrate intake and an increased risk of obesity and diabetes.

Brown or red rice is healthier. To make the switch easier, she suggests starting with 20 percent brown rice, adding that it has been shown to reduce the risk of diabetes by 18 percent.

Flavored rice, she says, could increase the sodium and fat content of the dish.

She says, “Pao fan added fat from the cooking oil and sodium from the soup. However, as with porridge, the calorie count may be lower due to the water in the dish.

“To make the pao fan healthier, use healthy oil, try a mixture of brown rice, use less salt, and increase the serving of vegetables.”

The Health Promotion Board (HPB) is also working with food and beverage companies, manufacturers, and hawkers to boost whole grain consumption.

He endorsed fast-food chain McDonald’s new red rice porridge, a permanent breakfast product introduced last month, with the healthy choice symbol for being richer in whole grains and lower in calories. Created by Ms. Anna Lim, founder of The Soup Spoon chain, it includes 100% red rice, along with ingredients like corn, tofu, and goji berries.

A spokesperson for HPB said, “Contrary to the perception that healthier foods tend to be bland and boring, food establishments have successfully reformulated recipes that are healthier and still so tasty.

“HPB continues to focus on increasing the ubiquity of unrefined carbohydrates such as whole grain staple foods, while raising awareness of the health risks associated with a diet high in refined carbohydrates.”


What: Executive Chef Lee Boon Seng offers rice in three dishes.

There’s the local mui fan-inspired stingray with pearl rice risotto, dried cilantro broth, and salmon roe ($ 25 ++, available for lunch, 11:30 a.m. to 2 p.m. weekdays, and dinner, 5:30 p.m. at 10 p.m., Monday to Saturday).

The risotto is made with Japanese Kokuho rice cooked with homemade fish stock, grated young ginger and cream.

Beef Shortrib with Java Long Pepper Sauce ($ 40 ++, available for dinner only) includes airy porridge topped with puffed risotto rice.

Black rice also features in a dessert – frozen salted chocolate peanuts with jivara chocolate cake, dulcey peanut ganache, honeycomb, and black rice ($ 16 ++, available for lunch and dinner).

The black sticky rice is cooked in water, salt and sugar before incorporating 70% Valrhona chocolate and Greek yogurt.

Or: 01/26/27 Marina One The Heart, 5 Straits View, open: 7:30 a.m. to 11 p.m. (weekdays), 5:30 p.m. to 11 p.m. (Saturday), closed Sunday

Info: Call 6284-2637 or go to


What: Chef-owner Woo Wai Leong – winner of MasterChef Asia’s inaugural season in 2015 – brings his twist to the classic egg porridge of the century with chye poh.

He makes his own chye poh and fry bamboo shoots coated in powdered hundred-year-old egg yolk.

For the porridge, the white radish trimmings are boiled until tender and cooked in a Thermomix with rice, soy milk and finished with butter and salt.

Another favorite rice dish is lotus rice.

Its version uses sticky rice and short grain rice steamed in lotus leaves. Additional ingredients include foie gras, preserved liver sausage, and dried shiitake mushrooms.

Dishes are available as part of the dinner menus for $ 78 (four course), $ 88 (six course), and $ 118 (eight course).

Or: 18 North Canal Road, open: 6:30 p.m. to 10:30 p.m. (Monday to Saturday), closed Sunday

Info: Call 9151-8698 or go to


What: A popular dish on the menu since Hua Ting’s revival is Dong Xing garoupa with crispy rice and premium broth ($ 28).

Steamed rice topped with raw garoupa slices is first presented in a hot stone bowl. A hot broth is poured in to cook the fish, followed by puffed rice, fried sole and Chinese parsley to add flavor and texture.

Or: Orchard Hotel, 442 Orchard Road, Level 2, open: 11:30 a.m. to 2:30 p.m., 6 p.m. to 10:30 p.m. daily

Info: Call 6739-6666 or email [email protected]


What: There were long lines for the famous Mui Kee congee. The porridge takes five hours to prepare. The raw rice grains are first mixed with mashed old eggs, which helps break down the grains.

Then pork bones and fish broth are added, and the mixture is stirred every five to 10 minutes, for five hours. The result is a fragrant and creamy congee base.

To order, each bowl of congee is prepared by the minute in a copper pot. Highlights include the parrot fish belly congee ($ 11.80) and the decadent Alaskan crab leg congee ($ 22).

Or: 01-12 Shaw Center, 1 Scotts Road, open: 11:30 a.m. to 3 p.m., 6 p.m. to 9:30 p.m., Tuesday to Sunday, closed Monday

Info: Call 6737-2422 or go to


What: Savor two variations of an authentic Sichuan dish at Si Chuan Dou Hua in Parkroyal on Beach Road: a crispy rice bubble with sliced ​​pork ($ 20, $ 30 or $ 40) and a crispy rice bubble with sea ​​($ 26, $ 39 or $ 52).

To make crispy rice bubbles, the rice is first cooked and then cooked at 100 ° C for about three hours.

Finally, it is left to dry for two days. The crispy rice bubble is placed in a serving bowl and a hot sauce with the ingredients is poured over it, creating a sizzling effect.

Or: Parkroyal on Beach Road, 7500 Beach Road, open: 11:30 a.m. to 2:30 p.m., 6:30 p.m. to 10:30 p.m. daily

Info: Call 6505-5722 or email [email protected]


What: A signature dish at Blue Lotus Chinese Grill House outlets is the Hot Stone Truffle and Lard Flavored Egg Fried Rice ($ 20).

The ingredients – lard, truffle oil, Chinese sausage, baby asparagus, fried rice, cilantro, crispy pork lard, spring onions, shallots and soy sauce – are presented separately.

It’s a fun do-it-yourself bowl wonder when you mix everything together in a hot stone bowl, giving the rice a lovely charred color.

Or: Points of sale at 01-13 Tanjong Pagar Center, 5 Wallich Street; and 01-03 Novotel Singapore on Stevens, 30 Stevens Road, open: Tanjong Pagar Center: 11:30 a.m. to 10:30 p.m. (Monday to Saturday, closed Sunday), Novotel Singapore on Stevens: 11:30 a.m. to 10 p.m. (Wednesday to Monday, closed Tuesdays)

Info: Call 6996-0880 (Tanjong Pagar Center) or 6838-0880 (Novotel Singapore on Stevens)

(RELATED: Why Blue Lotus Concepts Managing Director Ricky Ng Expands Restaurant Empire Despite A Challenging Year)

CIRCA 1912

What: Rice receives a simple but tasty treatment at Circa 1912, which serves dishes the old-fashioned way.

The menu offers steamed rice with shrimps, greens and duck fat ($ 8 per person, dinner only). The rice is steamed with duck fat until it is about 80 percent cooked, then topped with raw shrimp to continue steaming for another 10 minutes.

By this time, the juice from the shrimp will have been absorbed into the rice, which is mixed with crispy chopped garlic, spring onions, soy sauce and sesame oil.

For lunch, get a bowl of plain chicken essence congee ($ 3), which uses freshly harvested rice, “old” rice, and sticky rice to give different textures.

The grains are boiled over high heat with chicken broth and bones to add flavor.

Or: 03-07 / 11 Shaw Center, 1 Scotts Road, open: 11:30 a.m. to 2:30 p.m., 5:30 p.m. to 10 p.m. daily

Info: Call 9242-9046

(RELATED: Circa 1912 relives the past with traditional Cantonese cuisine)


What: A new dish at Cantonese Restaurant Yan is their fried brown rice with diced veggies and pine nuts ($ 22, $ 33, or $ 44, above).

As a healthier option, a mixture of brown and white rice is used, along with corn kernels, diced mushrooms, pickled mustard, eggs, and pine nuts. The rice is served in a hot clay pot which causes a crispy layer to form at the bottom.

Stir the rice before serving to combine the crispy pieces.

Or: 05-02 National Gallery Singapore, 1 St Andrew’s Road, open: 11:30 a.m. to 2:30 p.m., 6 p.m. to 10:30 p.m. daily

Info: Call 6384-5585 or email [email protected]


What: While there are plenty of duck dishes at celebrity chef Alvin Leung’s new Forbidden Duck, the seafood rice in an aromatic duck soup ($ 32) is probably the most comforting.

The hot soup is served with fresh scallops, shrimp and duck meat. Crispy puffed rice is added to the soup for a little crunch.

Or: 02-02 Marina Bay Link Mall, 8A Marina Boulevard, open: 11 a.m. to 3 p.m., 6 p.m. to 10 p.m. (weekdays only and today); open every day from May 19

Info: Call 6509-8767 or email [email protected]

(RELATED: Alvin Leung of Bo Innovation makes his first business in Singapore in April)

This story was originally published in The times of the straits.

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