Wondering where to eat in Singapore? Every month we bring you the scoop on what’s hot and buzzing across town – from the latest brunch spot to new menus at old favourites, as well as new restaurants and bars.
Make teatime special with a slice (or three!) of black sugar cake with walnuts ($23.80) from local bakery Old Seng Choong. The tender and buttery cake uses premium black sugar for a dark and smoky aroma, plus a generous heaping of roasted American walnuts for a crunch.
• Modern Japanese izakaya Neon Pigeon (1 Keong Saik Road) ran its last service on 11 July. The team is working on creating a second version of the restaurant; other plans include launching a pop-up restaurant in the interim. For now, staff will be reassigned to Fat Prince and Summerlong.
• Contemporary sushi bar Chi Kinjo (29 Stanley Street) has ceased operations. The cosy restaurant is known for its affordable highballs and maki rolls. There are no plans to reopen.
If you love cold brew coffee, you’ll enjoy the version by Butler Koffee ($8). This mobile coffee catering service has recently rolled out its range of signature cold brews online. Each bottle is freshly made to order and you can choose from four flavours: white, black, mocha and chocolate. Our favourite? Hands down the aromatic white cold brew, which features the perfect ratio of creamy milk with a dark, nutty roast for a delicious caffeine kick. Self collection (Punggol) is free and islandwide delivery is $10. You’ll need to order at least three days in advance.
Ask the expert
In this new column, SASHA CONLAN, founder of Sasha’s Fine Foods, answers questions on ingredients, provenance, sustainability and more.
Q: Is fresh or frozen food better?
“There’s a common belief that fresh produce is superior to frozen foods, and that you’ll only encounter processed, preservativefilled foods in the freezer aisle. However, on the nutrition front, frozen produce is not necessarily inferior.
Food is the freshest at the point of harvest and starts degrading as soon as it’s picked. Fresh produce loses more nutrients the longer it’s left on the shelves. Frozen produce, on the other hand, is often frozen right after picking and processing at source to prevent nutrient loss. Nutritionally, freezing requires washing; some nutrients get lost as foods are blanched, but others are retained because after all, the foods get processed just after harvest.
One of the biggest problems with frozen, though, is simply that it isn’t fresh. People trust something they can smell, while frozen is often associated with poorer taste and quality. Fresh intuitively looks more “local” and “organic”, while frozen seems to come from “far away” and doesn’t look too natural. But this can turn into a problematic mindset that anything that isn’t “fresh” is inferior. Because fresh foods are perishable, we often contribute to food wastage if we only buy fresh.
If you have your own garden or live close to a farmers’ market, the fresh foods you get will be in season and packed with nutrients. It’s also a great way to support your local farms or flex your green thumb. On the other hand, farmers’ market produce tends to be more expensive, and with a shorter shelf life. Perhaps the best approach is to choose a mix of fresh and frozen to maximise your nutrition intake.
As technologies develop, we will increasingly have to choose between fresh, frozen, vacuumed and many other options. Ultimately, it all comes down to your personal values, budget and lifestyle choices. The quality of our choice ultimately depends on how informed we are. With a little planning, nutritional label detective work, and an open mind, frozen foods can be just as, if not more nutritious, than their fresh counterparts. So, reconsider making the frozen food aisle your friend!”
Kolkata Beckons focuses on Bengali and Mughal cuisines with a European slant; dishes are slow-cooked with natural herbs and without additives or colouring. Vegetarians are in for a treat with the amazing variety of meat-free curries, breads and sides. Not sure where to start? Highlights include the paneer tikka Kolkata rolls ($10.90), beetroot croquettes ($9.90) and vegetarian biryani ($19.90), which uses raw jackfruit instead of meat. There’s also a wide selection of chicken and fish dishes, prepared Bengali style. The Luchi Kosha Mangsho – bread served with pot-roasted mutton that’s slow-cooked overnight – is a must-try.
52 Race Course Road. 6291 5244 | kolkatabeckons.com.sg
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