If you’re familiar with Singapore House’s sister restaurant,
British India, the decor will not come as a surprise. Actually, it will. While
you expect the wow factor, it’s a question of how the wow will be delivered.
Part-owner Walter Ventura is the interior design maestro of his group’s
restaurants. At Singapore House his artistic antics continue with more animal
heads rearing their taxidermied heads alongside mounted tortoise shells. It is
a mix of Doctor Doolittle and the Raffles Room. A lofty skylight and clusters
of suspended lampshades warm the room, but are beautifully outshone by a collection
of butterflies. Hundreds of the colourful beauties are individually framed to
form the feature wall of the “Butterfly Room”; an intimate, rustic space
adjoining the bar, designed for the cosy enjoyment of exotic thali dishes and
perhaps a “Raffles rum punch”, “Singapore House sling” or “orange blossom
sherbet”.
With aesthetics as charismatic as this, it’s easy to lose sight of the food, but chef Palam presents a menu as well considered as the decor. A blackboard announces Chinese, Malaysian and Indian fare, with Nonya (Nyonya) cooking bringing them together. That is the fusion of ingredients from Malaysia and China as well as Malaysia and India. Roasted Nonya kingfish demonstrates this with meaty, lemon-grassed chunks resting in a sweet coconut curry. Don’t be afraid to tackle the chilli crab. Bright red pincers are provided to crack the claws free of their flesh, but the ultimate pleasure lies in sucking the sweetness from the crustacean and letting its juices to dribble from your lips. The chilli factor is unexpectedly soft, unlike the vindaloo osso bucco. Its fire will “warm” you for days. While the presentation of the udang (prawn) salad needs refinement, that of the deep-fried whole Robarra barramundi is a cracker.
With aesthetics as charismatic as this, it’s easy to lose sight of the food, but chef Palam presents a menu as well considered as the decor. A blackboard announces Chinese, Malaysian and Indian fare, with Nonya (Nyonya) cooking bringing them together. That is the fusion of ingredients from Malaysia and China as well as Malaysia and India. Roasted Nonya kingfish demonstrates this with meaty, lemon-grassed chunks resting in a sweet coconut curry. Don’t be afraid to tackle the chilli crab. Bright red pincers are provided to crack the claws free of their flesh, but the ultimate pleasure lies in sucking the sweetness from the crustacean and letting its juices to dribble from your lips. The chilli factor is unexpectedly soft, unlike the vindaloo osso bucco. Its fire will “warm” you for days. While the presentation of the udang (prawn) salad needs refinement, that of the deep-fried whole Robarra barramundi is a cracker.
Address For
203 Glen Osmond Road,
Frewville SA 5063
Frewville SA 5063
Mobile : +61883794405
Website : http://www.singaporehouse.com.au/
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