Chefs at work on ST Food

Lobster bee hoon from The Famous Kitchen.
Lobster bee hoon from The Famous Kitchen. PHOTO: ST VIDEO

This week on ST Food, The Straits Times' food website straitstimes food.com, look out for two new videos and a listicle on where to tuck into grain and poke bowls. These one-bowl meals are all the rage among a growing number of health-conscious diners in Singapore.

Earlier this week, the Best Asian Restaurants awards, jointly organised by The Straits Times and Lianhe Zaobao, revealed 30 winners in the Bronze category. Silver and Gold winners will be announced on March 29.

ST Food has produced videos on two of the bronze winners - Indian cuisine restaurant The Banana Leaf Apolo in Race Course Road and seafood restaurant The Famous Kitchen in Sembawang Road.

The Banana Leaf Apolo is most well-known for its fish head curry. The gravy is made from scratch with cumin seeds, fennel seeds, cinnamon and cardamom; as well as a generous amount of chilli powder, ground turmeric and garam masala; and fresh coconut milk. The gravy's tanginess comes from the addition of tamarind.

Watch the restaurant's chefs, who have been cooking there for more than 20 years, prepare this dish, made with red snapper head, and other signature dishes, including mutton Mysore with dried chilli and chicken masala.

Over at The Famous Kitchen, mad wok skills take centre stage.

Chinese chefs whip up everything from Braised Lobster Bee Hoon in a light yet flavourful broth to SaltBaked Flower Crab.

One of the eatery's more innovative dishes is its steamed live red grouper that is served in a sourish, salted vegetable sauce topped with roast pork belly and peanuts. Watch how the chefs prepare it.

If you are one of those who are trying to shun hawker fare for healthier food options, follow ST Food's new guide: nine places for grain and poke bowls in Singapore.

Grain bowl eateries offer chai pngstyle (mixed rice) options, where you pick your grain and choose dishes to go with it, while poke (say po-kay) shops offer Hawaiian-style marinated raw fish salads with various toppings on a base of grains, ranging from rice to quinoa.

Aside from these three stories, there are also exclusive online recipes as well as articles from ST's sister publications The Business Times and The New Paper, and regional and international newspapers, including The New York Times and The Washington Post.

A version of this article appeared in the print edition of The Sunday Times on March 19, 2017, with the headline 'Chefs at work on ST Food'. Print Edition | Subscribe