T. Dining by Singapore Tatler - - Indian -

At Folk­lore, the sam­bal buah keluak fried rice, with its tan­ta­lis­ing black hue, holds spicy notes and a del­i­cate fra­grance. Sweet, suc­cu­lent crab balls in bak­wan kepit­ing are fur­ther en­hanced by the pork and prawn broth in which they re­splen­dently re­side. Deep-fried chicken (ayam goreng), juicy and ten­der, pro­vides spicy nu­ances that are made even tastier by a sprin­kling of pow­dered dried plum. Flaky, mild-flavoured baby threadfin is en­livened by a de­light­ful sweet-and-sour gravy. Rec­om­mended for dessert is kueh ko­sui; the soft tex­ture, al­lur­ing brown shade, aroma of pandan and gen­er­ous top­ping of freshly grated co­conut all add up to mem­o­rable mouth­fuls.

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