Be it a consolation meal or complicated flavours, Singaporean delicacies has a lot to decide from. When Nasi and Mee opened its first department in Chennai in 2017, the restaurant was among the many earliest within the metropolis to have many Singaporean dishes on the menu, which included dishes from Malaysia, Japan and Indonesia as effectively.
It is barely befitting that the restaurant will now celebrate Singapore with ‘The Singapore Edit‘, a special menu. As a a part of Singa60, Nasi and Mee in Nungambakkam and OMR could have a special à la carte menu of each previous favourites from their menu and new dishes from August 1 to 10.
Organised by Hindu Tamil Thisai in collaboration with The Hindu and Business Line, Singa60 gives a wealthy tapestry of occasions showcasing vibrant partnerships between India and Singapore via curated programmes centred on commerce, tradition, and delicacies.
Sadesh Babu, head chef, who has been with the restaurant for the final three years says that they’ve picked dishes which can be genuine and distinctive for the special menu. “Similar to the xiao long baos of the famous restaurant chain Din Tai Fung, we have soupy, flavourful baos as well as dim sum. A satay platter — with both a Malaysian satay, which is less spicy, and a sambal satay, which has a bolder flavour as well as cereal prawns and cereal tofu — will be among the appetiser options,” he says.
Cereal prawns
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Special Arrangement
The important course choices embody Nasi and Mee’s Singapore hen rice, which comes with sous vide hen, hen broth and bok choy. “This is our take on Singapore’s unofficial national dish, the Hainanese chicken rice. It has been on the Nasi and Mee menu for years now and has always been a favourite,”Sadesh says. There’s additionally hawker stall favorite char kway teow, which is stir fried noodles with eggs and meat and some Malaysian illustration via the nasi lemak. Among the brand new dishes for this menu are jumbo prawns in a creamy butter sauce.
“There are several similarities between Singaporean cuisine and food here in Tamil Nadu which diners seem to appreciate and enjoy. Our Singaporean dishes also have balachan or fermented shrimp or prawn paste in some dishes for the added flavour which makes a difference,” Sadesh says.
For dessert, there’s iced milo after all, but in addition ice kachang, a shaved ice dessert with jelly, candy syrups and water chestnuts as a substitute of purple beans to enchantment to the palate right here.
The Singapore Edit at Nasi and Mee shall be from August 1 to 10. For reservations, name the OMR department at 73497 76750 and the Nungambakkam department at 75500 67035.
