It’s near the end of 2014 and I’m still seeing people using the old “authenticity” stick to win arguments about cuisine. It’s a meaningless label because authenticity in cuisine is a sham. And it can be a millstone hanging around a cook’s neck.
If you ask me what’s my favorite Japanese restaurant in Singapore, I’d have to say that it’s not a sushi place. I love sushi but these places come and go so it can be heartbreaking when just as you find a nice place, it disappears. Such is life.
However, one Japanese restaurant that has stood the test of time and is my favorite is Tenshin at The Regent.
Biryani, Biriyani, Beriani, Buriani; there are many names, styles and variations to this amazing one-pot Sunday dinner that it’s meaningless to talk about authenticity. But I do love them all.
As such, in my quest to learn how to cook what I like to eat, this took me about a month to tweak and to talk to many people who’ve added much to my understanding of this epic dish. Many thanks go to David Yip for the suggestion of the Cartouche and to Thanaletchumy for her tips and tricks. She’s a fantastic home-cook who does an epic Teh Alia.
Any mistakes found here however, are all my fault.
It is said that Peranakan cuisine is designed as a system of control by the matriarchs: the food is as delicious as it is tedious to prepare. The former is a trump card to manage errant husbands and the latter to keep daughter-in-laws busy under an iron fist. This power play also gives rise to a very discerning palate.
Katong is well-known, among other things, for its concentration of Peranakan, but where do the Peranakan ladies gather for lunch?
I must confess that when I saw photos of Andrew’s lunch at Diamond Kitchen about 2-3 weeks back, I was salivating. That man sure can take good photos of a pork rib.
Being veteran makankaki, we are ever ready to spring into action at the sound of a SMS delivery.