Bangkok--20 May--GHC Asia
Authentic Singaporean Cuisine a highlightfor the all-day-dining restaurant Element
Following its March soft-opening, Singapore’s upscale lifestyle hotel brand, Amara Group’s new Amara Bangkok Hotel will offer five of the most celebrated Singaporean dishes at the hotel’s all-day-dining restaurant Element as its signature dishes.
Illustrative of Singapore’s diverse ethnic and cultural heritage, each of the storied dishes are evocative of the nation’s colourful history, manifested through the nation’s favourite pastime - the pursuit of gourmet pleasures.
A dish synonymous with Singapore, Hainanese chicken rice (THB270) is an unassuming dish which packs a punch in spite of its pure simplicity. Whole kampong (Malay word for a village) free-range chicken steeped in rich chicken stock and slow-cooked, is finished in an ice bath to retain its succulence and flavour.
Accompanying this dish, and equal in its importance is fragrant jasmine rice, often referred to as ‘oily rice’, seasoned with chicken oil, ginger and garlic and perfumed with pandan leaves. Traditional garnish of sliced cucumbers and tomatoes joins a trio of sauces - hand crafted chili, ginger, and rich dark soy sauce. An accompaniment of chicken soup with tofu and Chinese cabbage completes the dish.
Bak kut teh (THB 230) in literal written Chinese form translates to meat bone tea - this particular Teochew version consists of a clear and peppery soup base. The complex flavour of the rich broth is the result of pork bones and skin being slowly simmered along with white peppercorns and garlic. Amara Bangkok’s Bak kut teh may be described by Singaporeans as ‘atas’ or ‘high class’ with its generous serving of juicy prime pork ribs and served alongside fried You Tiao, fried (deep-fried fritters) which is enjoyed, dunked in to the broth. Salted pickled vegetables, steamed jasmine rice and condiments of dark soy sauce and sliced chillis are served with the hearty soup.
Peranakan inspired Singapore-style Laksa (THB380), of a unique home-grown variation, is a lightly spiced soup-based vermicelli noodle dish with a rich broth made of dry shrimp and coconut milk, delicately flavoured with ginger, lemongrass and candlenut. Served with sambal chili paste, the delicacy is topped-off with king prawns, boiled egg and fish cakes, and the dish is a firm favourite for both Singaporeans as well as visitors to the island nation from around the world.
Malay Nasi Lemak (THB 270) literally translates to ‘rice in cream’ referring to the rich fragrant rice cooked in fresh coconut milk and pandan leaves. Centred around the rice, are accompaniments designed to be enjoyed with the rice - mackerel marinated overnight with turmeric, curry powder and pandan leaves and served with Ikan Bilis (fried anchovies), Achar (pickles of cucumber and pineapple) and served in a traditional style on a banana leaf.
Hokkien Prawn Mee Soup (THB330) is another soup noodle favourite. Pork bone is stewed for 6 hours for a rich broth along with flavour-packed prawn head and shells. Lightly cooked thick yellow noodles (Hokkien mee) is topped off with fresh king prawns and served with chili powder, beansprouts, Kang Kong (water spinach), fried shallots and garlic oil. The name of the dish is derived from Hokkien Street in Singapore.
All-day-dining restaurant Element, like its namesake at Amara Singapore, specialises in authentic Singaporean, Thai and Provincial Chinese Cuisine from its well-known Silk Road Restaurant in Singapore.
The brand new property has been designed to encapsulate the essence of contemporary Thai culture, whilst still embracing some of its own popular Singaporean heritage, including its culinary offering.
Managed by the hospitality arm of Amara Holdings Limited (“Amara Holdings” or “the Group”), Amara Hotels & Resorts, the Group’s first ‘Amara’ hotel in Thailand is located in the vibrant neighbourhood of Surawong, in the heart of the city’s most popular shopping and dynamic nightlife district.