Travel Reference
In-Depth Information
105
fancy about the food; it 's just plain good. O rder the
dosai,
a huge, thin pancake used to
scoop up luscious and hearty gravies and curries. Even for carnivores, it's very satisfying.
What's mor e, it 's cheap: Two samosas,
dosai,
and an assor tment of ste w-style gravies
(dhal)
for two are under S$10 (US$6.70/£4.50) with tea. For a quick fast-food meal, this
place is second to none.
76-78 Serangoon Rd.
&
65/6293-6980.
Reservations not ac cepted. Dosai S$2.20 (US$1.45/£1); lunch
for 2 S$10 (US$6.70/£4.50). No credit cards. Daily 7am-10:30pm.
Muthu's Curry Restaurant
SOUTHERN INDIAN Muthu's is a local institution
that is synonymous with one local delicacy, fish head curr y, a giant fish head floating in
a huge portion of delicious curry soup, its eye staring and teeth grinning. The cheek meat
is the best par t of the fish, but to be tr uly polite, let y our friend eat the ey e. The list of
accompanying dishes is long and includes crab
masala,
chicken
biryani,
and mutton
curry, with fish cutlet and fried chicken sold by the piece. We're not talking the height of
dining elegance here, but Muthu's really has come a long way since its simple coffee shop
opening, with its r ecent shift to ne wer, larger digs, with matching tables and chairs and
waitstaff taking orders on PDAs! I miss the old grotty ambience, but still it's a good place
to try this dish. Go either at the start or toward the end of mealtime so you don't get lost
in the rush and can find staff with more time to help you. There's another branch in town
at 3 Temasek Blvd., #B1-056, Suntec City Mall (
&
65/6835-7707
).
138 R ace C ourse Rd .
&
65/6392-1722.
Reser vations r ecommended. Small dishes S$4-S$13
6
(US$2.70-US$8.70/£1.80-£5.85); fish head curry from S$21 (US$14/£9.45). AE, DC, MC, V. Daily 10am-10pm.
6
ORCHARD ROAD AREA
EXPENSIVE
BLU
CONTEMPORARY Molecular gastronomy comes to town under BLU's
new chef de cuisine, Kevin Cherkas. Drawing on his work at Michelin-starred restaurants
El Bulli in Spain and New York's Daniel, the Canadian has cr eated an a la car te menu,
from which guests can choose individually or select six dishes for a set price. Thought-
provoking creations include foie gras with sav ory caramel, and the E gg Came F irst (a
boiled egg served with onion broth, crumbs, and black truffle). The decor is stylish and
European, with modern glass sculptures by Danny Lane and fiber optics glowing through
the glass bar and floor . Try to get a windo w table, since it commands an aw e-inspiring
view of Orchard Road from its 24th-floor perch.
Shangri-La Hotel, 22 Orange Gr ove Rd., 24th floor.
&
65/6213-4598.
Reservations recommended. Six
courses for S$139 (US$93/£63). AE, DC, MC, V. Daily 6:30-11pm.
Harbour Grill & O yster Bar
CONTINENTAL Grilled seafood and U.S.
prime rib ar e per fectly prepared and ser ved with attentiv e style in this awar d-winning
restaurant. The Continental cuisine is lighter than most, with r ecipes that focus on the
natural freshness of their ingredients rather than on creams and fat. Caesar salad is made
at your table so y ou can request your preferred blend of ingr edients, and the o yster bar
serves juicy fr esh oysters from around the world. F or the main course, the prime rib is
the best and most-r equested entree, but the rack of lamb is another option wor th con-
sidering—it melts in y our mouth. R esident chef Alexandr e Lozachmeur's specialty is a
meltingly tender lamb shoulder braised with fennel and semolina cake. Guest chefs from
