Thursday, 15 October 2015

Kopi Tiam Singapore Restaurant – Premium Singapore Cuisine [MEDIA INVITE]

Kopi Tiam Singapore Restaurant

Kopi Tiam Singapore Restaurant in Swissotel The Stamford is a perfect place to savour Singapore cuisine in air-conditioned comfort and settings. Popular Singapore dishes such as Fried Carrot Cake, Laksa, Mee Goreng, Nasi Lemak are readily available using premium ingredients to boost up the flavour of the food.



Kicking off this tasting session was Rojak ($16) and Satay ($16). The ingredients such as pineapple, cucumber, you tiao (fried dough) and water spinach in the rojak are fresh and contributed different flavours to the dish. The chilli is on the mild side which was good for me, it provide a subtle kick to the delicious fermented prawn paste that coated the ingredients. Satay was tender and succulent. It is well seasoned, with a hint of charred aroma. I personally like the mutton and beef, which was absent of any gamey taste. The peanut sauce was a bit too diluted for my liking, so I just ate the satay without it.

Rojak

Satay - Chicken, Mutton and Beef


Fried Carrot Cake ($17). This local food is not something that I will order in the hawker centre. After the first bite here, I actually had a few more. The radish cake are coated with lots and lots of eggs and I find the prawns really give something unique to this dish. Yum Yum.

Fried Carrot Cake

Wok Fried Beef with Shaoxing Wine and Soya Sauce ($22). One of my favourite dish of the night. Together with Beef Rendang ($20).The wok fried beef was done to perfection. Using good quality New Zealand beef, it was just succulent with light seasoning of soya sauce and aromatic wine. Definitely a good companion with my rice. For the Beef Rendang, the gravy was thick, rich and aromatic. The beef was done just right, succulent, melts in your mouth but still retain a good bite to it.

Wok Fried Beef with Shaoxing Wine and Soya Sauce 

Beef Rendang

Fish Head Curry ($55), one of dishes that made popular in Singapore. The version here is more towards the Indian Curry Fish Head. Submerge in the spicy curry sauce with a little sour twist to the taste, it just scream eat me! The fish are fresh and the spiciness level was just right for me. Definitely comparable to those famous Curry Fish Head restaurant. Did I mention it was served with a healthy version of pappadum as well. Together with the beef rendang, both dishes are the rice thief for the night.

Fish Head Curry

Of course Singapore food marathon won't be complete if you did not try Hainanese Chicken Rice ($18). Nicely presented, with the choice of breast meat or thigh. The rice is fragrant with a hint of chicken flavour. The chicken is more on the dry side. I feel it is not plump enough and missing the glistening coating that accompany the top notch chicken rice here. My opinion, is unless there is an ultimate cravings for chicken rice, you better give it a miss.

Hainanese Chicken Rice
Top - Thigh Meat; Below - Breast Meat

For noodle dishes we tried Signature “Kopi Tiam” Laksa ($20) and Braised Hokkien Mee “Singapore Style” ($18). The laksa definitely deserve to be the signature dish. The broth is robust, spicy and packs with prawn flavours. The rice noodle is springy and the tau pok absorb the broth well. It will be better if they can be more generous with the prawns. Unlike those very good Hokkien Mee, the version here is really missing the Wok Hei (breath of the wok). Though they are very generous with the eggs again and a plus side with the robust broth, the flavour does not seeps into the noodle. So yes for Laksa, but no for Hokkien Mee.

Laksa

Laksa - Up Close

Braised Hokkien Mee “Singapore Style”

Fried Oyster Omelette ($22) is the final dish before dessert. No matter where you eat this dish, it will not look pretty. Other than the oysters as the star attraction to this dish, the combo of crispy fried sweet potato starch, eggs and a dash of fish sauce are the main ingredients here. No doubt, they are very generous with eggs here, however the oily and gooey sweet potato starch mix is definitely a turn off. I manage to find some crispy part, but it was just not enough, hope the chef will be able to create a balance and yummy oyster omelette.

Fried Oyster Omelette

Come to desserts, the Pisang Goreng ($9) with Teh Tarik ($6) will definitely get my pick here. Two medium size banana, coated with light and crispy batter just provide a nice ending to the meal. A bit of twist on the traditional recipe, they added maple syrup to it and vanilla ice cream on the side. The Teh Tarik is just heaven. The portion of the sugar, milk and tea are just perfect for me. It is about 4/10 on my sweetness rating, and the tea is pretty solid.

Pisang Goreng

Teh Tarik (not the actual size)

The decoration of this place is unique. While trying to maintain the rustic looks, it incorporate a bright colours such as turquoise and orange for the tables and walls. Antique memorabilia are used so we can reminisce about the past when we dine here.

The Bar

Part of the Antique decor

Tiger Beer Anyone?

Overall, I need to acknowledge Kopi Tiam's efforts in trying to show Singapore dishes in a more premium standard. Using a premium ingredients and applying them to our beloved Singaporean dishes. There are hits and misses as expected. My recommended dishes are Curry Fish Head, Beef Rendang, Laksa, Wok Fried Beef, Pisang Goreng and their Teh Tarik. This is a great place to bring your foreign guests to try out the different Singaporean food without sweating in a hawker center.
Cheers!!

Thank you very much to HungryGoWhere and Swissotel The Stamford Team for the tasting invitation.

Food & Drink: 7.5/10
Value: 5.5/10
Service: N/A (Tasting Invitation)
Ambiance: 6.5/10
Budget per Person: $26 - $50

Kopi Tiam
2 Stamford Road
Level 2, Swissotel The Stamford.
Singapore 178882

T: +65 6431 6156
IG: @swissotelthestamford / @fairmontsingapore
OH:
Breakfast Mon – Fri: 07.00 – 10.30
Breakfast Sat, Sun & PH: 07.30 – 11.00
Lunch Mon – Fri: 11.30 – 14.30
Lunch Sat, Sun & PH: 12.00 – 14.30
Dinner Mon – Sun: 18.00 – 22.30

Menu Available Online.


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