If it sounds like Greek to you, that’s because it is.
If it sounds like Greek to you, that’s because it is.
Bakalaki’s Greek chef, Spiros Palaiologos, is all about authentic flavours, with much of the produce he uses imported from his home country.
This smoky eggplant spread ($14.90) has flavourful pieces of eggplant, red pepper, onion and olive, with a splash of tart white vinegar.
But what holds it together is the restaurant’s coldpressed extra virgin olive oil – velvety, fragrant and light, it’s flown in from Greece.
Have it with pillowy-soft bread made in-house daily and dusted with oregano and fleur de sel – tiny and delicate flakes of sea salt that give it bite.
Bakalaki Greek Taverna is at 3 Seng Poh Road.
Folklore’s Masak Lemak
Many of the hearty Peranakan and Eurasian dishes on Folklore’s menu are those Chef Damian D’Silva ate as a child, and wants to recreate for his diners. The food – some of which is labour-intensive – is carefully and lovingly prepared, with the chef himself doing much of the heavy lifting when it comes to chopping, deboning and cooking.
Take this Masak Lemak ($14++), a rich, spiced prawn broth that his Peranakan grandmother used to cook for the family. Each sip brims with intense earthiness, which comes down to the rempah titek – a paste made from dried chillies, prawn paste and candlenuts. The paste is first stir-fried to intensify the flavours, then it’s boiled for close to an hour. Just a touch of fresh coconut milk is added to enhance the creamy richness of the broth.
Succulent prawns add delicate sweetness to the dish, while tender sweet potato leaves, spinach and kang kong give it a refreshing kick. Scoop hearty portions onto rice and have it with salted fish and sambal belacan for a soulful, comforting combination.
Folklore is at Destination Singapore Beach Road, 700 Beach Road.
TEXT SARA MAHENDRAN PHOTOGRAPHY VERONICA TAY STYLING SHAN
