Hey there to all Singaporeans as well as our foreigner friends and tourists, Rasapura Masters has launched a new concept where you can get a set of 5 different local dishes for just S$25.80 in a single basket. Served in a beautiful traditional bamboo tiffin basket, the Rasapura Masters’ Heritage Set contains only the best of Singapore’s culinary heritage and is available from today onwards until 31st Jan 2019, Weekdays 2-5PM!
There are 10 dishes you can choose from to include into your bamboo basket. All 10 famous local dishes are specially curated by Singapore’s prominent food critic, Dr. Leslie from @ieatishootipost. Patrons can choose 5 out of the 10 dishes per set.
In this basket, there are Hainanese Boneless Chicken Rice, Fishball Noodles, Fried Hokkien Mee, Bak Ku Teh and Char Kuah Teow.
Fried Hokkien Mee – Thye Kong Fried Hokkien Mee
Hokkien sailors who had worked at noodle factories in post-war Singapore would gather in the evenings to fry the excess noodles from the factories over charcoal stoves. Yellow noodles and thick vermicelli are drenched in rich prawn and pork stock, with lip-smacking toppings such as juicy prawns, squid, pork belly strips and crunchy pork lard. The fragrant plate of traditional Thye Kong Fried Hokkien Mee is served on an opeh leaf, just like in the good old days.
Char Kuay Teow– Thye Kong Fried Hokkien Mee
In the Hokkien dialect, char means stir-fried while kuay teow refers to flat rice noodles. Despite its Hokkien name, the stir-fried noodle dish is associated with the Teochew community and is believed to have originated from Chaozhou in China’s Guangdong province. Flat rice noodles are fried skillfully in garlic, sweet soya sauce and lard, along with a variety of ingredients such as eggs, Chinese waxed sausage, fishcake, beansprouts and cockles. The chef’s mastery of this dish gives it the quintessential smoky wok aroma necessary to bring out the best flavours.
Tong Fong Fatt Hainanese Boneless Chicken Rice
Fondly known as the national dish of Singapore, the recipe of this dish is adapted from early immigrants from Hainan Island, off the southern coast of China. The chicken rice is served with a special soy-based gravy that tastes the best with the garlicky chilli.
Fishball Noodle – Ju Fu Mushroom Minced Meat Noodles
The dish is believed to have its origin in the Teochew community and is commonly served in a number of countries such as Chaoshan (China), Singapore, Malaysia and Thailand. Ju Fu is known for their legendary handmade bouncy fishballs and fish skin dumplings. The Ju Fu Fishball Noodle is a harmonious combination of springy yellow noodles and chewy delicious fishballs and fish skin dumplings.
Bak Kut Teh–NG AH SIO Bak Kut Teh
The dish is believed to have originated from China’s Fujian province. The introduction of the dish to Singapore and Malaysia is attributed to Hokkien immigrants who moved to this region in the 19th century. The dish is said to have been popular with the Chinese coolies as a hearty breakfast before embarking on their backbreaking tasks of the day. There are also 3 different varietal of Bak Kut Teh – Hokkien, Teochew and Cantonese.
Other than the pictures five dishes in the basket, there are another 5 dishes to select from.
Carrot Cake –Thye Kong Fried Hokkien Mee
Commonly referred to as chai tow kway in the Teochew dialect, this simple dish which has its origin in Southern China’s Chaoshan province was brought over to Singapore and popularised by Teochew Immigrants. Unlike the sweet westernised dessert, the local carrot cake does not contain any carrots at all. Made of rice flour and white radish, fondly known as white carrot, the Singapore-style carrot cake comprises a wondrous combination of soy sauce, garlic, eggs and preserved radish.
Fried Oyster Omelette –Thye Kong Fried Hokkien Mee
Also known as “orh luak”, the dish originated from the Chaozhou and Fujian region in China. As Chinese immigrants made their way down towards Taiwan and other parts of Southeast Asia, this dish was popularized into what it is now today.Fresh plump oysters and gooey starchy bits are fried together with egg till a crispy golden brown. Dip into the sour and spicy chilli dip served on the side for maximum satisfaction!
Beef Noodle – Odeon Beef Noodle
Although beef noodles is said to have originated from Swatow (Shantou) in Guangdong province, China, the more popular varieties available in Singapore are influenced by both the Teochew and Hainanese communities.The traditional beef noodles from Odeon Beef Noodles stall go way back. The original beef noodles stall was located opposite Odeon theatre at North Bridge Road, and today, its second generation continues to deliver the authentic taste of QQ noodles drenched in herbal beef broth, brewed for four tofive hours to yield the most robust taste.
Pulut Hitam – Rasapura Masters
One of the hallmarks of Southeast Asian cuisine is the discovery of innovative ways to use all kinds of rice. Pulut Hitam literally translates to Black Glutinous RicePorridge and has its origins in Indonesia.Health-conscious diners can dig into this sweet dessert without any helping of guilt!Nutritious black glutinous rice is boiled till soft and starchy before palm sugar and fragrant coconut milk are artistically drizzled over it. Definitely the best way to end off a hearty meal!
Kaya Butter Toast – Rasapura Masters
This snack was popularised in Singapore in the 2000s, and is credited to the Hainanese.
Better known as the national breakfast, the Kaya Butter Toast is the ultimate comfort food for all Singaporeans young and old. A generous spread of olive-green kaya and slices of cold butter are sandwiched between two freshly toasted bread. Best accompanied with soft-boiled eggs and some local coffee or tea!
With 10 different types of dishes that includes mains, it is also nice to see dessert, soup and snacks. The variety of dishes better encapsulate the Singapore cuisine and gives more options to tourists. Tourists will also enjoy the convenience of this new concept at Rasapura Masters, The Shoppes.
Address: Rasapura Masters, The Shoppes, 2 Bayfront Avenue, B2-50 Canal Level (beside
Digital Light Canvas), Singapore 018972
Opening Hours: 24-hours daily, selected stalls only
Written by: Coralle Wong