Celebrating 10 Good Years With 10 Delectable Foods

Indulge in gastronomic treats from CapitaLand’s key markets

Issue: Nov 2010

Dim Sum
While some people prefer the traditional shrimp dumplings and barbecue pork buns, dim sum chefs at Paradise Dynasty constantly craft new dishes for dim sum lovers who appreciate an ever-changing variety
Photo credit: Paradise Group

It is only natural that every great celebration deserves a great feast.

So, be it birthdays, anniversaries, weddings or festive seasons, food is a must and a delectable presence.

This month, CapitaLand celebrates its 10th birthday and along with it, a decade of milestones in real estate management and development around the globe.

The presence of CapitaLand’s properties is evident particularly in the robust markets of Singapore, China, Australia and Vietnam. Here we toast to CapitaLand’s success by featuring 10 tantalising treats from these four countries that you surely would not want to miss. What’s more, you can find these irresistible delights here at the CapitaLand malls in Singapore!

It’s Always a Good Time for Dim Sum

Although dim sum originated in China, it has become popular all over the world. It makes such a versatile meal that it is enjoyed any time of the day (or night even!). There is something about the dainty portions in small bamboo baskets that whets your appetite the moment you lay eyes on them.

Pop over to ION Orchard and you’ll find an amazing selection of dim sum at Paradise Dynasty. For a real treat, indulge in the xiao long bao sampler which, besides the original version, features unique flavours such as black truffle, foie gras, garlic, ginseng, cheese, Szechuan and crab roe.

These delicate soup dumplings are presented in a kaleidoscope of colours and each bite into a xiao long bao oozes an astounding blend of flavour that invigorates your palate.

With a Little Bit of Duck

Peking Roast Duck is a dish that is prized for the thin, crispy skin of a duck roasted to perfection and sliced in front of the diners by the cook. This is regarded by many as one of China’s national dishes and is usually eaten with soft white pancakes, strips of spring onion, and sweet bean sauce.

Although the Peking duck is usually served whole in Chinese restaurants, Modern Peking Duck at the ION Food Hall serves this traditional favourite fastfood-style.

Wrapped in paper thin egg crepe brushed with sweet bean sauce, the crepe is filled with tender aromatic duck and makes an irresistible snack especially when you are hit by a craving.

Devoted to Dumplings

Backed by a legend and celebrated as a festival all across China and by Chinese communities around the world, the humble rice dumpling is here to stay.

Although it used to be consumed mainly during the Rice Dumpling Festival, its popularity today is evident as the dumpling is sold all year long. Chewy, sticky and fragrant rice dumplings are made from glutinous rice and fillings like roast pork, chestnut, egg, salted egg, mushroom and beans. This delicacy is wrapped in bamboo or lotus leaves and steamed to cook.

At the ION Food Hall, the Kim Choo Kueh Chang stall sells a variety of dumplings but the nyonya chang is perhaps the most popular. Dumplings are also sold at Daun Pandan Rice Dumplings at Junction 8, Bugis Junction and IMM Building.

Floss Bun, Peanut Thick Toast, Romance Toast
One of Singapore’s favourite traditional breakfasts of toast now comes with creative toppings
Photo credit: Toast Box

Toast of the Town and Around Singapore

Warm, crisp and soft on the inside, who can resist a good piece of toast? Unlike regular sliced bread, Toast Box (available at Bugis Junction, Plaza Singapura and Junction 8) serves 2.5cm thick toast with a choice of sweet or savoury toppings.

Though it may seem unusual to visitors, Singaporeans will attest that notable favourites for toppings are Milo (chocolate flavoured granules) and chicken floss. Or try otah (spicy fish paste) for a bite packed with flavour. Top it off with a cup of Nanyang coffee – local coffee roasted over charcoal. It definitely beats the coffee and toast you make at home.

And if toast doesn’t quite fill you up, try a bowl of Mee Siam – fine vermicelli soaked in zesty tamarind gravy, topped with crispy fried bean curd and egg slices. This is a dish that you can personalise with a squeeze of lime or extra spoonful of freshly-made chilly paste.

Wasabi, seaweed and pork floss bun
Wasabi, seaweed and pork floss bun, anyone?
Photo credit: BreadTalk

The Best Thing since Sliced Bread

Unconventional is perhaps the best way to describe the bread that is sold at this home-grown bakery in Singapore. Quirky names and even odder shapes and filling, the specialty breads found here are as intriguing as they are delicious.

‘Spring in the City’, ‘Open Sesame’, and ‘Fatt Choy Wong’ (or Prosperous King) are just some of the popular breads you can look forward to tasting. It’s the bold blend of ingredients ranging from herbs, fresh fruit, sauces and regular fillings both Asian and Western that begs the curious onlooker to have a taste.

Check out these tasty creations at Bread Talk outlets at Bugis Junction, Junction 8, Plaza Singapura and Raffles City.

Puffing Wonders

Curry puffs are a culinary tradition in Singapore. Piping hot and spicy hot at the same time, the crusty yet flaky pastry of the curry puffs envelope a generous portion of curried potato cubes, minced chicken and egg cooked with a hefty dose of local spices. These popular puffs are also made with spicy sardine filling.

Curry Puff
These spicy snacks are expertly handmade and characterised by the neat crimping along the side which makes it look very much like a dainty lady’s purse
Photo credit: Old Chang Kee

This colourful sandwich originated when the French introduced baguette and pâté to the Vietnamese. Banh mi is now served with an array of cold cuts, grilled meat, pickles and fresh vegetable
Photo credit: Baguette

Breakfast, tea or anytime in between, pop over to Old Chang Kee at Junction 8, IMM and ION Orchard for a snack that is bursting with flavour. While you are there, do check out their skewered snacks on sticks like crispy deep fried cuttlefish, gyoza, chicken wrap, crab nuggets and breaded prawn.

A Tale of Bun and Banh Mi

Made from a Vietnamese style French baguette, banh mi, is filled with succulent pork meat balls, pork rolls or slices of grilled chicken.

Layered with fresh cilantro and cucumber, shredded pickled carrots, mayo and soy sauce, this flavourful Vietnamese sandwich is juicy with every bite. As you feel the crust crumbling in your mouth, the succulent juices of grilled meat and crisp vegetables tickle your taste buds.

If you haven’t tried banh mi, then make plans to sink your teeth into this superb sandwich at Orange Lantern Rolls, ION Orchard Food Hall or Baguette at Market Street Car Park.

Vietnamese fare is not just about pho – there are many other noodles which the Vietnamese enjoy. Try bun thit nuong, rice noodles piled with strips of carrot and radish pickle and garnished with mint and basil leaves.

The noodles are infused with traditional fish sauce, spring onion dressing and topped with ground roasted peanuts and grilled pork or chicken strips.

Toss the contents of the bowl and enjoy a collision of delectable flavours that is pleasing to the senses and finish the meal with a cup of Vietnamese drip-coffee. Savour this experience at Baguette, Raffles City.

Fresh from Down Under

If you’ve ever spent a day on the beach in Australia, you would know that it wouldn’t be quite complete if you didn’t at least try the fish and chips. Fresh is the key word and variety is the highlight of this treat.

The signature ‘live’ fish and chips at Double Bay restaurant offers diners a choice of seven types of fish - Australian barramundi, black king fish, marble goby, barred cod, sea bream, Chilean sea bass and Atlantic salmon.

Right here at Raffles City Singapore, you can sink your teeth into a serving of fish and chips that is truly Australian.

Yarra Valley
Yarra Valley is Victoria’s oldest wine region and is considered one of the world’s finest cool climate wine producers, specialising in Pinot Noir and Chardonnay
Photo credit: Australian Wine and Brandy Corporation

Now That We Have Dined, Please Bring On the Wine

Any gastronomic adventure in Australia surely needs to be accompanied by some fine wine. Sparkling, red, white or vintage, Australian wine has come a long way since its first vineyards that were planted in 1788 in a small area near the Sydney Harbour Bridge.

Today there are more than 60 designated wine regions in Australia and its wines travel to wine enthusiasts in more than 100 countries.

Fine Australian wines like Domaine Chandon Brut, Domaine Chandon Brut Rose, Linda Domas Alchemy and Bella Ridge can be enjoyed at The Nautilus Project, ION Orchard.

Although wine can be appreciated with or without a special occasion, we certainly have a reason to celebrate right now. So here is a toast to 10 tempting treats to commemorate 10 spectacular years and many more at CapitaLand.

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