What’s cool for 2013?

1. Local heritage make a comeback.

Be prepared for a blast from the past as more foodies realise the importance of preserving local tradition. One welcomed revival is Thye Moh Chan (Chinatown Point #01-45. Tel: 6604 8858); it was reopened by the Breadtalk Group in December 2012. For those not in the know, Thye Moh Chan was the much loved Teochew confectionary shop with a 70 year old legacy. The bakery, circa 1943, saw frenzied crowds and snaking lines for its famous traditional salty tau sar piah (a flaky pastry filled with mung bean paste fried with shallots and white pepper) when it closed in September 2011. The first question that long-time fans will ask is: “Does the new Thye Moh Chan still use fragrant pork lard in their pastries?” We’re happy to report that they do. They have also introduced contemporary flavours like Yuan Yang, a tau sar piah with spicy pork floss and salted egg yolk.

Speaking of heritage, we’re also seeing a new evolution of Peranakan cuisine. At Immigrants Gastrobar (467 Joo Chiat Road. Tel: 8511 7322), executive chef Damian Da Silva pairs whiskies with 20 heritage Singaporean dishes served on small plates makan techa style—there are also six different kinds of chilli to go with.  “All the recipes are in my head and have been passed down from my grandparents and parents,” says Da Sliva, referring to forgotten classics like the Ayam Kalasan, a Malay style deep fried chicken marinated with spices and coconut, and the Eurasina Seh Bak where the pig’s ears, intestines, stomach, heart are slow braised for four hours in intense dark soya sauce.

Excerpt from the January issue of epicure