Singaporean Favourites

These are some of my family's favourites. My father has lived and eaten well all over the world in his 75 years, and black pepper crab is probably his favourite dish of all time. It's what I made him for Father's day. And Hainanese Chicken Rice is mine.

These are THE classic Singaporean dishes that are very hard to get in this country. All these dishes in Singapore would be made by a specialist - you'd almost never find one place that served them all at the same time; which is why you can't find them on restaurant menus here in the UK. Actually it’s difficult often to differentiate Singaporean and Malaysian Chinese cooking but I think Black Pepper Crab is truly something that was invented in Singapore (in the last 20 years or so) – now copied by Malaysia but I had it there first. And I firmly believe it was the Singaporeans who elevated Hainanese Chicken rice to the heights that it has (the 5* hotels all compete to produce the best version), even if it originated on Hainan Island in China. I ate it in China and it was most disappointing!

Black Pepper Crab - it's spicy! come prepared to get your fingers dirty! KFC's finger lickin' good has nothing on this stuff.... they will be served with home made steamed buns (Man Tou) to mop up all that delicious sauce. Truly this is the best dish that Singapore has to offer.

Hainanese Chicken Rice – people always ask me for my favourite dish – well, this is it! It comes with a very special flavoured rice to make it extra special.

Otak Otak (so good they named it twice!) is a kind of fish and egg dish which is quite highly spiced and very unusual. We don't have anything close in the West. It's cooked in Banana Leaves. Another of my father's favourites.

Rojak this is a salad of fruit and vegetables served with a special sauce made with fermented shrimps. It's incredibly tasty.

and a selection of Nyonya Kueh for dessert - including the very special hand made Onde Onde (another doubly good dish), which are pandan flavoured glutionous rice balls, stuffed with palm sugar syrup, and rolled in grated fresh coconut. We will also make the popular Kueh Talam (tray cake), which has a layer of coconut milk on top, and my mother's childhood favourite, Kueh Kodok, which are a freshly made kind of banana fritter. These Kuehs are the Malaysian/Singaporean equivalents of dessert, made with fresh coconut milk, glutinous rice flour and local palm sugar.

For bookings please drop us an e-mail on info@parkholmesupperclub.co.uk; cost will be £45 of which £35 will go to MSF.