Experience an authentically Singaporean dining experience by having a local hawker meal at The Line in Shangri-La Hotel this September. In support of Singapore’s commitment towards preserving Singapore’s hawker heritage, the popular buffet restaurant will stage a unique promotion, “Hawker Heritage – The Next Chapter,” on 21 and 28 September 2013.
Nine young hawkers from six famous eateries will cook and serve up local hawker dishes at The Line to let diners experience Singapore’s hawker food culture and highlight the new generation of hawkers. In addition to the array of crustacean favourites, freshly shucked oysters, sashimi and a variety of cuisines, traditional hawker dishes prepared by the young hawkers from six famous local eateries will be available for diners, all within one sitting.
Mr. Habib Mohamed from Habib’s Rojak will serve an assortment of six common Indian rojak ingredients, including his top-selling coconut fritters, fried bean curd, potato, cuttlefish, fish cake and vadai, in a colourful platter and topped with onions, green chillies and cucumber that go perfectly with the delicious red Indian rojak sauce. The sauce, made with peanuts, chillies, pineapple and tamarind powder, combines sweetness, spiciness with a hint of sourness.
Mr. Daniel Lee and Ms. Joanne Ng, the husband and wife team from Ru Ji Kitchen, will serve handmade fish balls and giant fish cakes that go perfectly with their noodles and homemade chilli sauce. Mr. Lionel Lim, the second generation of the well-known Rong Cheng Bak Kut Teh, will prepare the clear peppery Teochew-Style Pork Rib Soup. Mr. Terence Chee of the Xiao Di Fried Prawn Noodle stall will serve flavourful yellow noodles and rice noodles seeped in rich prawn broth and then fried with eggs, bean sprouts, squids, prawns, pork belly strips, pork lard and chives.
Popiah and kueh pie tee lovers can view the entire preparation process by the second and third generation hawkers from the famous Kway Guan Huat Joo Chiat Original Popiah & Kueh Pie Tie shop. Dainty kueh pie tee cups made using the same popiah dough is a specialty of this shop, which started in 1938. Generous servings of shredded turnip, carrots, bean sprouts, homemade exotic fruit sauce, eggs, minced garlic and prawns top the kueh pie tee cups and popiah. The popiah-making demonstrations start with third-generation hawker, Mr. Michael Ker, preparing paper-thin sheets of the skin on a hot stove and is followed by his aunts – second generation hawkers, Ms. Zita Quek and Ms. Victoria Quek – wrapping popiah before the dish is served on the plate.
On 28 September 2013, relive the nostalgic days of having kaya toast using the traditional charcoal grill. Mr. Melvin Soh of Toast Hut will be at The Line’s alfresco area for the demonstration. Diners can enjoy this breakfast favourite of toasted white bread slathered with kaya (coconut jam) and homemade butter.
Popular local beverages will be served to complement the dinner buffet. Signature hawker drinks, such as Milo Dinosaur, Teh Tarik, Kopi Tarik, Bandung and Grass Jelly with Soya Bean Milk will be distributed in glass mugs or takeaway clear plastic bags akin to those found in local beverage stalls.
Milo Dinosaur is a drink invented in Singapore and commonly served in glass mugs at coffee shops. It is made using Milo, a chocolate malt drink, served with ice and generous servings of Milo powder sprinkled on top.Commonly found in local coffee shops, teh tarik is a popular black tea made with condensed milk. This hot Indian milk tea, unique to Southeast Asian countries, such as Singapore and Malaysia, derives its name from the repeated tossing from one mug to another with artistic theatrics to create the thick froth. The tossing also helps mix the condensed milk in the tea. Kopi Tarik is roasted coffee prepared in a similar way.
You can also revisit the good old days of kacang puteh sold from a pushcart. “Kacang” refers to nuts, beans or peas and “puteh” means white in Malay language. In the old days of Singapore, kacang puteh was commonly seen outside cinemas, schools or along the streets. The Line replicates the experience with its own blend of kacang puteh wrapped in paper cones.
Besides great local hawker fares, diners can also be involved in educational fringe activities including a photo exhibition depicting old hawkers, an autograph session by Mr. Sinma DaShow, author of “Not For Sale – Singapore’s Remaining Heritage Street Food Vendors,” as well as a talk by Mr. Daniel Wang, Singapore’s former Commissioner of Public Health/Director-General of Public Health, about the history of hawker centres in Singapore.
“Hawker Heritage – The Next Chapter” will be available during dinner buffet at The Line on 21 and 28 September 2013 only. Dinner buffet starts from 6pm to 10:30pm, and is priced at $78 per adult and at $36 per child.
The Line at Shangri-La Hotel
Shangri-La Hotel, Orange Grove Road, Singapore 258350
Tel: 6213 4398
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