Swaadhisht – Our First Kerala Cuisine

We chanced into Swaadhisht as LD is having a craving for Appam. Located in Chander Street Little India, it was a nightmare trying to find street parking here. Luckily, Hilton Garden Inn is just opposite the restaurant, so we decided to park there.

Swaadhisht

While I am doing some prep to write the review, I learned that Swaadhisht is the first restaurant in Singapore serving authentic Kerala cuisine. It has grown over the years to become a refuge for Malayalees (the ethnic people from Kerala) craving a taste of home. The food here is prepared without any artificial colouring or preservative. The name Swaadhisht is derived from the Sanskrit word for tasty.

Swaadhisht Dum Briyani, Mutton ($16). We choose our dum briyani to be cooked in bamboo. Unlike the Malay version of bamboo rice, the bamboo used here looks like a musical instrument and the briyani here is based on Malabar Style. This means the rice is infused with the flavour of spices, dry fruits and ghee. Saffron and other colours are not used here, except for the green colour from the mutton seasoning.

Swaadhisht Mutton Dum Briyani - Cooked in Bamboo

The rice is light, fluffy, infused with the sweet onion and ghee aroma. The mutton is lean, yet tender but packs a spicy punch to it. Surprisingly, the clean taste of the rice makes me unable to resist scooping it into my mouth. Yummy!

Mutton Dum Briyani

Mutton Dum Briyani. (Pradhaman - Top Right)

Palak Paneer ($10.90). LD favourite dish. The spinach puree is thick, while the cottage cheese is not salty. I find the version here as it feels very healthy and easy to pair with the briyani.

Palak Paneer

Varutharacha Chicken Curry ($11.50). The Kerala version of chicken curry. Unlike the usual Indian chicken curry, this version uses coconut paste. It has a similar flavour as our Nanyang chicken curry; however, it does not have the lemak taste and texture as no coconut milk is used. Although the curry tastes nice, the chicken is a bit tough for my liking.

Varutharacha Chicken Curry

Varutharacha Chicken Curry

Appam ($2). This is what we are here for. It has a crispy edge, followed by a soft, pillowy centre. The fermentation is strong in the pillowy part. I ate my appam a few different ways. Original, dipped in Varutharacha Chicken Curry and also with Pradhaman (easy payasam – kheer / pudding). I find dipping in the Pradhaman is the best, feels like a dessert as the dip tasted like gula Melaka sago, though a bit mushier.

Appam

Appam

The décor of the restaurant is not very ‘updated’. The furniture seems to be there for a long time, at the same time, it seems to give the place some long-lasting credibility. Service is friendly, though communication can be a bit difficult. The ordering process is very simple, just scan the QR code on the table and place your order there. You only need to make payment after you finish your meal.

CBK Verdict: We love it. Our first-time trying Kerala cuisine and we are already planning for our next visit here. Next time around, we will bring our briyani lovers’ friends and other makan kakis as well to try the rest of the dishes. Cheers!!

Food & Drink: 8/10

Value: 8/10

Service: 6.25/10

Ambiance: 6/10

Budget per Person: $11 - $25; $26 - $50

Swaadhisht

47 Chander Road

Singapore 219546

T: +65 6392 0513

W: https://www.swaadhisht.com/

F: https://www.facebook.com/Swaadhisht

IG: @Swaadhisht

OH: Daily 11.00 – 23.00

87 Just Thai – Simply Delicious

We visited Just Thai for dinner during our staycation at Lloyd’s Inn. As on of the highest rating restaurant around the area on Google, we decided to give it a try. We came in around 8PM, just after the dinner rush, so we can easily find a seat.

87 Just Thai @Killiney

Claypot Tang Hoon with Prawns ($14). Silky smooth tang hoon, coated with sweet umami sauce with a good whack of the black pepper. The prawns are of good size and I like the smokey aroma in the dish. Though the dish is good, it was missing the OMPH from the pork fats usually used in this dish.

Claypot Tang Hoon with Prawns

Claypot Tang Hoon with Prawns

Seabass with Thai Spicy Lime Sauce ($25). A must-order dish here. LD ask them to tone down on the spiciness for me. The lime sauce is overflowing when the dish was served. The fish is fresh, the flesh is smooth. The lime sauce was not only tangy and refreshing, but it also brought out the sweetness in the fish. Yummy.

Seabass with Thai Spicy Lime Sauce 

Green Curry Chicken ($10). This green monster is robust, creamy and packed with green curry flavour. They are not stingy on the meat as I get thick chunks of succulent chicken thigh that soaks up the curry flavour in every scoop of the curry. Definitely, a rice thief dish here.

Green Curry Chicken

Stir-fried kang kong Thai Style ($7). A simple dish, yet perfectly executed. The kang kong is crunchy and infused with the flavour of Thai fish sauce.

Stir-fried kang kong Thai Style

The décor is simple and functional, while the service is friendly and efficient. Before I pay the bill, the service staff also check if I am satisfied with the food. I replied to them with two thumbs up.

CBK Verdict: A must try restaurant in Killiney Road. Delicious Thai food and pocket friendly as well. We will return if we are in the area. Cheers!!

Food & Drink: 7.75/10

Value: 8.5/10

Service: 7/10

Ambiance: 6/10

Budget per Person: $11 - $25

87 Just Thai

57 Killiney Road

Singapore 239520

T: +65 6269 8810

W: https://87-just-thai-killiney.business.site/

F: https://www.facebook.com/87justthaikilliney

IG: @87justthaikilliney

OH:

Thu – Tue: 11.30 – 14.00; 17.00 – 21.00

Closed on Wednesday

Rendezvous Nasi Padang – A Taste of History

Korma Chicken Thigh 

Rendezvous Hock Lock Kee Nasi Padang (“RendezvousNP”) is one of the oldest Nasi Padang restaurants in Singapore. It is established in 1930 and gained popularity in the 1950s. With such longevity, this restaurant deserves the recognition as Nasi Padang institution in Singapore and likely become the taste that you grow up with. 

Rendezvous Hock Lock Kee Nasi Padang

I decided to visit RendezvousNP with my Nasi Padang makan kaki, K. We manage to reach the restaurant before 12 and beat the lunch crowd. Like kids in a candy store, we went overboard in ordering. 

Our Order

Korma Chicken Thigh ($9.30). A must-order here. The version of Korma Chicken here is similar to the curry known as Gulai Ayam in Indonesia. It is not a spicy curry, instead, it is sweet, rich in spices and fragrant due to the lemongrass, galangal and turmeric. 

Korma Chicken Thigh 

At RendezvousNP, you get is the whole leg of the chicken (drumstick and thigh). The flesh is juicy, succulent and infused with the curry. The skin is soft and full of flavour. The yellow gravy curry is robust and you can slurp it like a stew. 

Liver & Gizzard Curry ($5.10 – Small). Combination of liver and gizzard, bask in thick red curry. The liver is creamy, while the gizzard is crunchy. The curry is spicy, rich and filled with “lemak” from the coconut milk. 

Liver & Gizzard Curry

Cuttlefish Sambal – Medium ($10.30). Springy and bouncy cuttlefish cooked in sambal gravy. It is spicy, yet Shiok!! 

Cuttlefish Sambal & Egg Sambal

Beef Rendang ($10.60 – 2 pcs). A little bit different compare to the beef rendang you find in other Nasi Padang restaurant. The gravy is thick, but not lumpy like it is being simmered for a few hours. The beef is lean yet tender, however, the gravy did not absorb into the flesh. 

Beef Rendang

Sayur Lodeh ($3.90 – Small). Delicious combination of cabbage, long beans and ladyfingers. Cooked with coconut milk and turmeric for richness and yellow colour. The special ingredients here is the prawn, that adds umami and natural sweetness to this dish. 

Sayur Lodeh

Egg Sambal ($1.70). I did not try, ordered by K. Rice ($1.70 per plate). 

Service is friendly and efficient. You place your order at the food counter, get seated and the food will be delivered to you. The interesting part of their food counter is only half of it filled with food. The other half is filled with buckets and buckets of different type of curries. Once you are seated, RendezvousNP goes into full service, including if you want to order drinks, extra rice, gravy or extra dishes. 

CBK verdict. I find the flavour of Nasi Padang here is very comforting and very much agreeable with my palate. Each dish is delicious and consistent, though not much variety. They are very generous with their curries, which is the key to all their dishes. Definitely one of a must try Nasi Padang in Singapore. Cheers!! 

Food & Drinks: 7.5/10 

Value: 6.5/10 

Service: 7/10 

Ambiance: 6.5/10 

Budget per Person: $11 - $25, $26 - $50. 

Rendezvous Hock Lock Kee 

Restaurant Nasi Padang 

6 Eu Tong Sen Street 

#02-72/75/77/92 

The Clarke Quay Central 

Singapore 059817 

T: +65 6339 7508 

W: http://www.rendezvous-hlk.com.sg/

OH: Daily 11.00 – 21.00