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More halal choices for diners, Food News & Top Stories

Madam Mariana Hamid might be organising extra get-togethers together with her non-Muslim mates. That’s as a result of there at the moment are extra halalcertified eating choices.

The 56-year-old housewife not too long ago dined at halal-certified The MeatHome by Eighteen Chefs in Century Square mall and intends to counsel the eatery as the following meetup venue together with her ex-classmates.

She additionally finds it fascinating to attempt meals that isn’t conventional Malay meals. “Food is one way to get acquainted with other cultures.”

The MeatHome by Eighteen Chefs opened in June and acquired its halal certification on Sept 14.

Co-owner and chef Benny Se Teo, who additionally co-founded the Eighteen Chefs restaurant chain, says: “The world of halal dining has evolved. Diners are well-informed. We want to provide Western food with an Asian influence that everyone can enjoy.”

Mr Se Teo, 58, and his group of cooks examined meat and elements from completely different halal suppliers for 2 months earlier than The MeatHome opened.

“We don’t use ingredients just because they are halal-certified. Their quality must meet our standards,” he says.

“Halal certification can get Muslim diners in the door, but we must deliver on quality food, ambience and service to keep them coming back.”

Mr Fazil Abdul Hamid Marican, 47, chief govt of a consultancy agency that advises firms on acquiring halal certification, notes a rise within the variety of halal-certified eateries that don’t simply serve Malay, Indian-Muslim and Indonesian delicacies within the final three years.

Since his consultancy launched in 2004, he has suggested greater than 600 companies on acquiring halal certification. Up to 90 per cent of his shoppers are non-Muslims. He observes that F&B retailers that receive halal certification can see their business enhance by about 20 per cent.

Halia, which opened in 2001 at Singapore Botanic Gardens, obtained halal certification final 12 months.

Its director of operations Gavin Chen, 47, says: “We already had gluten-free and vegetarian options on our menu, so the next natural step was to go halal to become even more inclusive.”

To get halal certification, the restaurant utterly revamped its beverage menu to keep away from alcohol. Instead of wine pairing, Halia launched the pairing of meals with drinks ready from herbs and spices.

Executive chef Ciaran Armstrong, 34, who is from Ireland, says working a kitchen to satisfy the factors for halal certification by Muis entails always difficult himself and his group to be inventive with the usage of elements.

At Seoul Garden Group, its two new idea retailers at Century Square this 12 months are halal-certified.

Two Hana is a restaurant serving Korean-Western fusion meals, and Seoul In A Sandwich sells sandwiches with Korean fillings. The first Seoul Garden restaurant opened in 1983 and grew right into a restaurant chain that grew to become halalcertified in 2002.

Mr Andrew Lee, 57, the group’s chief govt, recollects the difficulties encountered by the company throughout the halal certification course of.

The eating places initially lost a phase of shoppers when it eliminated dishes with pork, however ultimately gained a brand new group of Muslim diners after it obtained halal certification.

It took a 12 months to plan Two Hana’s menu earlier than it was launched.

Due to the issue of acquiring balsamic vinegar that’s halal-certified, the cafe makes use of a yogurt-based dressing that’s infused with honey citron jam as a substitute of French dressing.

At halal-certified Thai restaurant Blue Jasmine in Park Hotel Farrer Park, creativity is vital to sustaining the authenticity of style in Thai delicacies. Thai specialist chef Nipaporn Doungiaisantisuk, higher often known as Chef Tuk, has found methods to recreate Thai flavours whereas working with halal-certified elements.

While pork is usually featured within the delicacies of her home city in Chiang Rai, Chef Tuk, 39, has managed to interchange it with meats similar to rooster and duck. Moo Tod Kratiem, for example, is a basic Thai dish of crispy fried pork with garlic, however Chef Tuk got here up with a model utilizing duck as a substitute.

She says: “It is possible to remain true to Thai flavours through the use of the right mix of ingredients in the marinade and seasoning.”

FLAVOUR FLINGS


Mr Shawn Koh, owner-chef of Flavour Flings, along with his Unagi & Cheese Croissant (left) and Cheese Burglette. ST PHOTO: HEDY KHOO

This halal-certified cafe in Hougang has a brand new addition to its menu – the Unagi & Cheese Croissant ($24.90 nett), a butter croissant served with Emmenthal cheese, unagi kabayaki, scrambled eggs, shredded seaweed and salad greens.

The cafe’s signature is the Cheese Burglette, out there with a single patty ($24.90) or double patties ($29.90). Swiss raclette cheese is melted and scraped onto the patty on the desk. The burger is served with Cajun fries.

Where: Block 121 Hougang Avenue 1, 01-1348

Open: 11am to 4pm and 5.30 to 9pm (weekdays); 9am to 4pm and 5.30 to 9pm (weekends). Closed on Tuesdays

Info: Call 6286-0051 or go to www.fb.com/flavourflings

SEOUL IN A SANDWICH


Seoul In A Sandwich’s Soy Garlic Chicken is made with focaccia bread and accommodates daikon slaw and soy garlic rooster. PHOTO: DAPHOTOGRAPHER

This halal-certified kiosk serves Western breads with Korean fillings.

The Seoul Street Toast ($6.50) is made with white bread and has a filling of onion cabbage omelette, rooster ham and sliced cheese.

The Soy Garlic Chicken ($7.50) is made with focaccia bread, and accommodates daikon slaw with gochujang dressing and soy garlic rooster.

Add a facet of Kimchi Chicken Soup for $2.90.

Where: B1-23, Century Square, 2 Tampines Central 5

Open: 11am to 9pm every day

Info: Call 6260-4339 or go to www.fb.com/SeoulinaSandwichSG

THE MEATHOUSE BY EIGHTEEN CHEFS


The Meat and Mash has grilled meat served on a skewer. PHOTO: THE MEATHOUSE BY EIGHTEEN CHEFS

The eatery, which acquired its halal certification earlier this month, is a meat lovers’ paradise. The Meat and Mash is an modern home favorite. Customers select from rooster ($14++), lamb ($18++) and beef ($20++).

The grilled meat is served on a skewer hanging on a custom-made stand, and juices from the meat drip right into a bowl of mashed potato.

For steak lovers, go for the Tomahawk (Australian grass-fed beef) which prices $12++ for each 100g. Tomahawk steaks vary from 1.2kg to 2kg. The Porterhouse (New Zealand free-range grass-fed beef) is $60++ for 600g.

Where: 05-04 Century Square, 2 Tampines Central 5

Open: 11am to 10.30pm every day

Info: Call 6260-1752 or e-mail [email protected]

HALIA AT SINGAPORE BOTANIC GARDENS


Halia’s Singapore-style Chilli Crab Spaghettini. PHOTO: HALIA

Established in 2001, the restaurant acquired its halal certification in June final 12 months. Signature objects embrace Lemongrass and Ginger Prawn Salad ($16++), which is served with recent mango, tomato salsa, glass noodles and the restaurant’s signature ginger flower dressing.

Also fashionable is Singapore-style Chilli Crab Spaghettini ($26++), which is served with a spicy, candy and tangy sauce.

Where: 1 Cluny Road, Ginger Garden, Singapore Botanic Gardens (enter by way of Tyersall Gate, Tyersall Avenue)

Open: Noon to 9.30pm (Mondays to Thursdays, besides public holidays); midday to 10pm (Fridays and eve of public holidays); 10am to 10pm (Saturdays); 10am to 9.30pm (Sundays and public holidays)

Info: Call 8444-1148, e-mail [email protected] or go to www.thehalia.com

TWO HANA


Mr Andrew Lee (left), chief govt of the Seoul Garden Group, which owns Two Hana, and chef Jodin Choo, Two Hana’s model culinary lead. ST PHOTO: HEDY KHOO

This is a brand new idea outlet by restaurant chain Seoul Garden Group. It serves Korean-Western fusion meals and acquired its halal certification on Sept 7.

Signature objects are Korean Seafood Cioppino with Tofu ($12 nett), a stew of prawns, clams and mussels. Add $2 for Kimgaru rice, seaweed rice with garlic oil and sesame oil.

Or go for the Striploin Bap ($15.50 nett) which is made utilizing Meltique striploin from Australia.

Where: 01-21 Century Square, 2 Tampines Central 5

Open: 9am to 10pm (weekdays), 8am to 10pm (weekends and public holidays)

Info: Call 6260-4321

BEYOND PANCAKES


Mr Tirumal Bandari, co-owner and head chef of Beyond Pancakes. ST PHOTO: HEDY KHOO

Beyond Pancakes, which has an outlet at Marina Square, opened its second outlet at City Square Mall in April.

Saumon Fume Galette ($16.90++) is a pancake made with buckwheat flour and topped with smoked salmon, pesto sauce, zucchini strips, mozzarella cheese, sunny eggs, avocado, bitter cream and recent herbs. The pesto is made in-house utilizing recent basil leaves.

Le Poulet ($14.90++) includes grilled rooster strips, capsicum, onion and cherry tomatoes, served with mushroom and savoury spring onion pancakes.

Where: 02-35 City Square Mall, 180 Kitchener Road

Open: 11am to 9.30pm every day

Info: Call 6909-6265 or go to beyondpancakes.com

THEJELLYHEARTS


PHOTO: THEJELLYHEARTS

Specialising in jelly cheesecakes, the retail chain opened its first outlet at E!Hub @ Downtown East in 2011 and acquired halal certification for the outlet in 2012. Popular objects embrace the Neapolitan ($43.50, left), product of three layers of cream cheese cake in numerous flavours and topped with blueberry jelly. There can also be the Mosaic Gem ($157.90), a 14-inch sq. cake with a personalized drawing, for which prospects can select a mix of as much as three flavours. There are eight flavours out there: Classic unique cream cheese, Alluring Chocolate, Heavenly Blueberry, Lovable Strawberry, Luscious Lychee, Tangy Mango, Tempting Cookies and Vivid Mosaic.

Where: 02-111 E!Hub @ Downtown East, 1 Pasir Ris Close

Open: 11am to 9pm every day

Info: Call 6583-8782 or e-mail gross [email protected] for customised orders

BLUE JASMINE


Thai specialist chef Nipaporn Doungiaisantisuk at Blue Jasmine. ST PHOTO: HEDY KHOO

The restaurant, which is into its second 12 months of operations at Park Hotel Farrer Park, acquired its halal certification in June final 12 months.

Thai specialist chef Nipaporn Doungiaisantisuk has refreshed the menu with new objects that might be out there from tomorrow.

The Cha-Om Fried Egg ($12++) is an omelette containing acacia leaf and served with a Thai fermented shrimp and chilli dip of Nam Prik Kapi that’s pounded by hand.

Another signature merchandise is Roast Chicken Esarn Style ($16++), which is marinated in a spice mix that features floor white pepper.

Where: Level 5 Park Hotel Farrer Park, 10 Farrer Park Station Road

Open: 11.30am to 10pm every day. Buffet dinner from 6.30 to 10pm (Fridays and Saturdays)

Info: Call 6824-8851, e-mail [email protected] or go to www.parkhotelgroup.com/en/farrerpark/blue-jasmine

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