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A Day in KL – My gluten free Kuala Lumpur experience

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Back in March I attended a two-day feline veterinary conference in Kuala Lumpur. The Boy joined me at the end of the conference where we stayed on for an extra day to explore the city together before flying onto Vietnam for our anniversary holiday. As I’m not accustomed to sitting still for long periods, by the time the Boy arrived after my two conference days had finished I was full of energy like crazed, caged animal. We had only allocated one day for KL so to cover as much ground as possible I planned a busy schedule of eating with some sight-seeing and shopping thrown in for good measure.

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We stayed at the Renaissance Hotel which was where the conference was held and was conveniently located within walking distance to the shopping areas and the monorail station. Our room was one of the “Lifestyle Rooms” which overlooks the beautiful Petronas Towers. The room gave us access to the Lifestyle Club floors however I felt this probably was a waste of our money as I only went in there once. The bathroom had a good range of Tokyomilk amenities which were refreshed daily.

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The breakfast on offer in the club lounge was much smaller than the buffet downstairs and wasn’t worth returning for. We didn’t get a chance to check out their free afternoon cocktail hour. The gym was huge and certainly one of the better equipped, more modern hotel gyms that I have seen. It was nearly as big as my regular gym back home.  The breakfast buffet had all the usual suspects that I would expect in a South-east Asian hotel however I would have preferred better quality. They had gluten free bread and muffins available on most albeit not all days.

1. Local breakfast snack at Nyonya Colours, Suria KLCC

Unless I’m staying five-star, hotel breakfasts are not really a deal clincher for me as I prefer to get out and about to sample the city’s cuisine. We skipped our hotel breakfast and headed off on foot towards the Petronas Twin Towers. Located at the base of the twin towers is Suria KLCC; six heavenly levels of shopping with something for everyone ranging from high ends brands like Tiffany, Chanel, Gucci and LV through to some more affordable fashion, sport wear and accessories stores. The Boy was kind enough to tolerate a short spurt of shopping before stopping in at Nyonya Colours for a quick morning snack.

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Otak otak (GF)

I flashed my home-made Malaysian gluten free, fructose friendly eating card to the cashier to which he initially frowned and shook his head. After giving my request more thought he then pointed to the only two suitable options in the glass cabinet; a type of fish cake wrapped in banana leaf called otak otak and a rose sago dessert. Beggars can’t be choosers I thought to myself so I ordered them both.

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If they are made traditionally, Otak otak should be naturally gluten free but as always if you are Coeliac or very sensitive please ensure to check with the seller before you buy. Otak otak are a type of spicy fish cake made with coconut milk, shrimp paste, egg, rice or tapioca flour and spices such as kaffir lime, turmeric, lemongrass and chilli. They can often contain some shallots so for those sensitive to onion be aware of this.

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Rose sago (GF)

Rose sago is another traditional Malaysian dessert made from sago, coconut milk, palm sugar and fresh coconut. It is flavoured with rose essence for a subtle hint of floral flavour. I have been a big fan of eating these “kuih” since I first tried Red Hot Spatula’s some years back.

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The Boy wasn’t keen on any of the vegetarian options from Nyonya Colours so after I finished my otak otak we headed downstairs to the food hall in search of something else for him to eat. As we entered the basement area I saw a post office and dashed over to send postcards home to family and friends. Meanwhile the Boy found a food stall serving some vegetarian sushi. Whilst the stall holder nodded to me that his selection was gluten free, I didn’t want to take the risk it as there was some suspect looking marinated tofu inside that looked like it contained soy sauce.

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As the Boy sat down to eat his breakfast, my eyes gazed around the mall and caught sight of a brightly lit Garrett’s popcorn store. I have been lusting over this world famous popcorn for a very long time and was dying to try it. I ran over to the store like an excitable child and ordered a large bag of their popular Chicago mix to eat later back in the hotel room. Most of Garrett’s popcorn flavours are gluten free but once again be sure to double check before you order. Oh, and another warning…it is very addictive and once you open the packet you need to be prepared to be unable to stop until it’s all gone.

2. Petronas Twin Towers

Our first touristy stop was the Petronas Twin Towers; KL’s 88 floor 452 metre tall skyscraper. We were on a fairly tight schedule so had I pre-booked our tickets to go up to the top online the day before. For those less organised there are also a small allotment of tickets available every morning at the ticket counter but get there early as they sell out quickly. The tickets cost 80 RM per person.

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Our journey consisted of two parts; the first was up to the 41st level where the twin towers are joined by a 58 metre sky bridge. We were given around ten minutes or so to explore the bridge and take photos.

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Sky Bridge

After this we were escorted to the 68th floor which is the highest point in the building that the general public are permitted. Once at the top we were left to our own devices to explore, read the display information and take in the 360 degree view of Kuala Lumpur CBD.

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After our Petronas experience was over we headed back down to the ground level to find ourselves a taxi to Batu caves. On our way we passed a macaron stall allowing me to have a quick impromptu mac attack. Well, it’s not like I could walk past and not try a couple of flavours, could I?

3. Batu caves

Our next stop was the Batu caves. These caves are accessible by either taxi or train with a substantial difference in price. We paid about 80 RM for one way by taxi however we made the mistake of catching it outside our hotel, you could probably get a metered taxi for half the price if you were a bit savvier.

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The Kommuter train line runs right out to the caves with a direct stop and our return trip on the train only set us back 4 RM each. We are not the biggest fans of public transport and found the taxi much easier and more relaxing. Additionally the connection from the Kommuter train to the Monorail at KL Sentral station wasn’t the easiest to find as the signposting was quite poor.

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There are a few noteworthy things to see at the Batu caves. Your first hurdle is to climb the 272 steps to get to the caves. There is no lift available which is worth knowing in advance if you are injured, infirm or wheelchair bound. At the foot of the stairs is the world’s tallest statue of Lord Murugan, the Hindu god of war. He stands nearly 43 metres tall and it took 300 litres of gold paint to paint him!

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After spending a few days cooped up in lectures, the stair climb was just the workout that I needed. I do have to confess that we both stopped halfway to catch our breath! Dotted all up the stairs were a multitude of long-tailed macaques all scampering about trying to forage amongst the rubbish left by messy humans.

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The Cathedral Cave located at the top of the stairs is a huge area with an impressive high ceiling and was filled a number of Hindu statues and ornate shrines although they were not very well maintained with rubbish littered about the place.

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After walking through the Cathedral cave, we also took a tour through the Dark Cave. Tours cost 35 RM per adult and last about an hour. Our tour guide Zarris was an entertaining chap who spoke excellent English and was very informative. In contrast to the cultural experience of walking through the temple, the Dark Cave tour is focussed on educating about conservation. It highlights some of the intriguing invertebrate wildlife living in the caves and if you are lucky you might get to sight a bat or two. We also got to view some beautiful large stalagmite and flow stone formations.

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Dark Cave (this was the only bit of light in there!)

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On our way to the Batu train station to return back to the city centre, the Boy stopped at one of the street food vendors to grab a quick on-the-go snack. Unfortunately the stall holder couldn’t read any of my translated eating cards meaning I couldn’t identify whether anything was gluten free.

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Instead I settled for some durian popcorn. I can see why some people go nuts for this fruit, it has a very distinct and pungent flavour!

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4. Shopping at the Pavilion and a Hello Kitty coffee at Komugi Cafe

My next checkpoint was to buy myself a Hello Kitty latte. As many of you know, I am a self-confessed crazy cat lady and whenever I’m on holidays I need to get a kitty fix from somewhere. A few weeks back I had seen a picture of cat coffee art at Komugi Café on my Instagram newsfeed and was determined to head there and score one for myself.

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Latte 9.90 RM, background Frappe matcha 12.90 RM

Komugi Café is a Japanese bakery selling a variety of Japanese baked goods including a lot of different types of breads and pastries. Regrettably none appeared to be gluten free so we settled on some chocolates instead.

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Chocolates 3.90 RM each

The coffee tasted a lot milkier and was weakly flavoured, quite a contrast to my normal preferences. However the pure novelty of having a Hello Kitty face decorated in my coffee’s foam made this one of the best coffees I have ever had! 😉

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Komugi is located in the Pavilion shopping centre which is also multi-level and has a different collection of shops to that in Suria KLCC. After doing a spot more shopping we were ready for something more substantial to eat having only nibbled on things throughout the day.

5. Jalan Alor Hawkers food

It was a short walk from the Pavilion to Jalan Alor where there is a wide variety of street food with prices that won’t break the travel budget. I brought with me all my translated eating cards written in Malaysian, Chinese and Thai and this made it a bit easier to find someone willing to help us.

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Gluten free alcohol options are grim with most hawker restaurants only serving beer. I was happy to abstain and enjoy a fresh young coconut instead. Veterinary conferences can be quite heavy going with a lot of alcohol drinking so I’m sure my liver appreciated some time off.

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Sambal stingray (GF)

Before choosing our dinner location we started off with some grilled corn and sambal stingray. After showing the stall holder my gluten free eating card I watched them carefully while they prepared our dishes to ensure there wasn’t any gluten containing sauces like soy added. The sting ray was a bit of a disappointment as it wasn’t as spicy as that I’ve had in Singapore and the meat wasn’t tender and flaky.

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Mangosteens

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Prawns with egg yolk (GF)

Our next round of meals were from Restoran Sun Chui Yuen who were very happy to accommodate and help choose some gluten free dishes for me. We ordered steamed ginger crab, prawns with egg yolk, fried tofu and fried rice. As we looked around us we saw that we had ordered a lot more dishes than any of our adjacent tables despite it just being for the two of us. Locals pointed at all our food and laughed while they rubbed their bellies to indicate our greediness. We smiled back sheepishly.

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Fried tofu (GF)

Whilst I had tried my best to explain to our waiter about potential contamination of gluten in food, this is the hardest part of ordering in a foreign country. Many waiters will understand about not including ingredients with gluten, but to ensure the frying oil and the chopping board is clean is much more difficult.

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Steamed crab with ginger (GF)

Later that night I did get a reaction however thankfully it wasn’t too severe and I am guessing it would have just been in the deep fryer rather than actually in the food. I should have used my common sense and stuck with steamed dishes.

6. Night cap at Marini’s on 57 Sky bar

The fact that the locals at Jalan Alor thought our eating habits were hilarious were well founded. We were feeling very full and ready for late night cap before hitting the sack. Before we did, I wanted to show the Boy how beautiful the Petronis Towers looked all lit up at night so we walked back to the city centre for a drink at Marini’s on 57 Sky bar.

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The Petronis Twin Towers at night

Marini’s is located on the 57th level of Petronis Tower 3 adjacent to the Twin Towers and gives a spectacular view of the building and city below. It is claimed to be Malaysia’s highest rooftop bar and has floor to ceiling glass windows to maximise on the view. Marini’s has three areas with a funky bar, Italian restaurant and cigar lounge.

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Mary’s Melon

We made ourselves comfortable at the bar and I ordered a Mary’s Melon cocktail; made with 42 below Manuka honey vodka, Midori melon, rosemary syrup and vanilla syrup and garnished with a rosemary stalk and chunks of honey dew. Not exactly a fructose friendly drink but it was completely worth it.

Whilst it wasn’t easy to find a gluten free Kuala Lumpur; with eating cards in hand things were made a bit easier for me. For those foodies not restricted by the shackles of food intolerances it is definitely a city worth eating your way around. Street food vendors are everywhere and I wish I could have sampled more dishes. Alas I have learnt that whilst I can tolerant a bit of fructose here and there, gluten is my enemy and is simply not worth the pain.

 

Suria KLCC Shopping Centre | www.suriaklcc.com.my/index.html
Petronis Twin Towers | Lower ground level, Petronis Twin Towers, KLCC 50088 Kuala Lumpur | +603 2331 8080 | www.petronastwintowers.com.my
Jalan Batu Caves, 68100 Jalan Batu Caves, Selangor | +603 6189 6284 | en.wikipedia.org/wiki/Batu_Caves | Dark Cave Educational Tour, Batu Caves | www.darkcavemalaysia.com
Komugi Café | Lot 24/1A, Tokyo Street, Level 6, Pavilion Shopping centre, Kuala Lumpur | +603 214 80369 | www.komugi.com.my
Jalan Alor Street Food | Jalan Alor Bukit Bintang, 50200 Kuala Lumpur
Marini’s on 57 | Level 57, Menara 3 Petronis, Persiaran KLCC, 50088 Kuala Lumpur | +603 2386 6030 | www.marinis57.com

Losing my Volume Control at the Wild Duck, Nedlands

Posted by  | Categories: Degustation/Fine dining, Featured, Perth, Restaurants

Being the only food blogger in the family means the decision on where to go for dinner is invariably left up to me. I am by no means complaining about this allocated role however it does mean that my choices are often somewhat biased towards what I want to eat. For the Boy’s birthday this year, I wanted to make sure it was somewhere HE wanted to go. Upon his request I gave him a short list of choices and left him to do his own research. His first choice was Chefz Table however at the last minute they called to inform us that the restaurant was unexpectantly closing for the weekend. With only two days to find somewhere to book, I was worried we would be stuck with nowhere to go but fortunately managed to grab a table at the Boy’s second choice the Wild Duck in Nedlands.

We have visited the Wild Duck a couple of times when they were located in Albany. On our most recent visit we even managed to wow my stepdad by giving him his first experience of a degustation meal complete with fancy foams and gels. The Boy has very fond memories of Albany and was happy to see how this creative restaurant has managed moving up to the big smoke.

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Amuse bouche (the Boy’s)

Our evening began with the chef’s amuse bouche, a Thai influenced fish cake with a herb aioli. This tasty morsel wasn’t gluten free. My gluten free replacement was a single but super fresh oyster from Franklin Harbour.

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My gluten free amuse bouche (GF)

These South Australian oysters are always so plump and creamy and never fail to excite me. I also chose to have the matched wines with our degustation however I couldn’t help myself from starting the meal with an additional glass of bubbles. In hindsight, I should remember that when doing a degustation with matched wines, I don’t NEED that extra glass of bubbles.

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Broccoli soup (GF, matched with Rickety Gate Riesling, Denmark)

Our first course was a cute little mug of broccoli soup. It was wintry cold and rainy outside and the warming soup was a perfect choice to ease us into an evening of eating and birthday celebrations. The thick creamy soup had a hint of sweet from the swirl of balsamic reduction and ended with a familiar tang from the crumbled Meredith Dairy goats cheese.

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Beef carpaccio (GF, matched with Thompsom Estate SBS, Margaret River)

Our second entrée was the beef carpaccio. The paper thin slices of brilliant, ruby red beef dissolved on my tongue in a second. Textural contrasts with some shaved fennel and watercress added layers of flavours which were accentuated by fresh horseradish and beetroot. The dish was finished with a sumptuous drizzle of slow cooked egg yolk. We had barely been there an hour and already we had enjoyed some of my favourites of all time; fresh oysters, champagne and slow cooked egg.

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Confit salmon (GF, matched with Anselmi San Vincenzo Dalphone, Italy)

Next up was the confit salmon. A perfect bite of salmon slow cooked at 42 degrees proved to be just as outstanding as our previous dishes. I loved how each dish contained elements of contrasting textures and flavours. Served with the salmon were pickled and charred cucumber and fresh samphire which added both crunchy and salty aspects to the palate. This was all smoothed out beautifully by some dollops of crème fraiche and drizzles of a dill infusion oil.

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Photo: 16 hour pork belly (non-GF version)

Unlike many of my fellow pork-obsessive bloggers, I don’t eat a lot of pork and I would rarely choose it unless it was part of a tasting menu. Consequently when I do eat it, it has to be pretty damn good for me to enjoy it. Wild Duck’s confit pork belly is prepared using slow cooking techniques over 16 hours resulting in a buttery soft texture and no greasy porky aftertaste. The crispy skin cracked exuberantly in my mouth making me giggle too loudly thanks my increasingly intoxicated state.

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16 hour pork belly (GF version, matched with Journeys End Cab Sav Coonawarra Station, South Australia)

The pork belly was served with a steamed pork bun which for me was adapted to be gluten free by leaving out the dumpling skin and serving me just the stuffing. Some grilled polenta, smooth sweetcorn purée, cubes of warm apple jellies and a crunchy apple and micro herb salad completed the dish.

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Optional extra course: Rabbit roulade, rabbit croquette, lentils (not GF)

Wild Duck offer a couple of optional extras with their degustation and in our usual state of gluttony we agreed to order both. The first optional course was a rabbit roulade with dates and pistachio alongside a red wine braised rabbit croquette. This dish was unable to be changed to be gluten free so the chef offered to make me something different.

"beef cheek" "sousvide" "charred black angus fillet" "fondont potato" "beetroot" "cauliflower crumble" "sousvide carrot" "honey thyme carrots" "braised onion" "cauliflower puree" "perth restaurant reviews" "perth restaurants" "perth gluten free" "perth fructose friendly" "perth food reviews" "restaurants perth" "food photos" "perth food blog" "food blog" "travel blog" "perth" "perth travel blog" "chompchomp" "gluten free" "fructose friendly" "low fodmap diet" "fructose malabsorption" "gluten free cooking" "raw food cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "coeliacs" "coeliac disease" "wild duck" "wild duck nedlands" "nedlands restaurant reviews" "nedlands restaurants" "nedlands gluten free" "nedlands fructose friendly" "nedlands food reviews" "restaurants nedlands" "perth western suburbs" "wild duck albany" "degustation" "degustation perth" "perth fine dining" "andrew holmes" "clinton maclou" "gourmet traveller" "good food guide"

Gluten free Optional extra course: Beef cheek and fillet (GF)

My replacement dish was a duo of beef. Winter really is the time to get slow cooking and one of the best cuts of beef to slow cook is the cheek. My first time I tried cheek was moons ago prior to my blogging days at the Loose Box in Mundaring and I will never forget this memorable meal. Wild Duck’s dish was similarly heart-warming with wondrous soft shreds of beef cheek accompanying a charred nub of Black Angus fillet. It was served with a fondant potato, beetroot and cauliflower crumble, sousvide honey thyme carrots and a cauliflower purée.

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Sorbet palate cleanser (GF)

I had restrained from eating for most of the day to save room for dinner and it was becoming progressively obvious to the Boy that I was quite drunk. My voice volume was slowly increasing and my attention to detail to my photography had all but expired. The Boy reached across the table to grab my camera and flipped quickly through some of my shots whilst raising his eyebrows at me. I slurped up my sorbet noisily and returned his gaze with a coy smile.

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Crispy skin duck breast (GF, matched with Soumah Pinot Noir, Yarra Valley, Victoria)

Consequently details of our final main dish is a little foggier than I would prefer and the angling of my photo is somewhat clumsy. A fillet of crispy skinned duck breast was paired with cubes of grilled speck bacon, aniseed poached pears and braised honey carrots. Coloured smears of carrot purée and creamed peas made this dish quite a substantial one, this wasn’t a degustation where we went home hungry.

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Optional pre dessert: Lemon soufflé with coconut ice cream (GF)

Our second optional course was the pre-dessert; a picture perfect lemon soufflé with coconut ice cream. It was powder puff light and I could nearly hear the “poof” as I plunged my spoon in the ramekin. In fact I vaguely recall mimicking that “poof” noise as I tucked into it.

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Chocolate delice (GF, matched with Grant Burge Frizzante, Barossa Valley)

Our evening ended with the Wild Duck’s chocolate delice; a decadent mousse made from cream, eggs and chocolate. Scattered across my plate like Willy Wonka’s garden were wibbly-wobbly strawberry jellies, strawberry sponge and crunchy meringue kisses adorned with blobs of yoghurt parfait, fresh strawberries and bright pink strawberry powder. A bright and cheerful way to end a joyful evening together.

Happy Birthday to my best friend and my one true love. I love you and I love my life with you xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

 

Chompchomp paid for this meal out of her own pocket however at the end of the night the Boy reminded her to use their digital version of the Entertainment card to receive a $40 discount of the total bill. 
 
Wild Duck
35 Hampden Road, Nedlands WA 6009 | http://www.wildduckrestaurant.com/
$$$$ (Seven course degustation $105, nine course degustation $130, $50 extra for matched wines)

Wild Duck on Urbanspoon

Hainanese Chicken Rice at Pow Sing, Singapore

Posted by  | Categories: Chinese, Featured, Malaysian, Restaurants, Singapore, Travel

It was the day after attending our dear friend’s wedding banquet at the Fairmont Hotel in Singapore. Knowing that avoiding gluten at a Chinese banquet would be literally impossible I made the choice to eat gluten that night so I wouldn’t miss out on any of the gorgeous delicacies served to us all. I had psyched myself up for this event for months and was fully prepared to deal with the onslaught of symptoms that would ensue in the following days.

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Waiting to be devoured

When I got up that morning it was hard to distinguish what were the after-effects of eating gluten and what were due to the alcohol excesses. The tell-tale spots of eczema were only baby fledglings at this stage and for a change had not appeared on my face…yet. As a gesture of their gratitude to us for coming to all the way to Singapore to share the happiness on their big day, our friends and their parents invited us to join them and their family for lunch at Pow Sing Restaurant; a place famous for its Hainanese Chicken Rice along.

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CHOP CHOP CHOP…DONE! So quick!

Since my arrival in Singapore I have been dying to try this classic favourite especially as I know it is one of the main hawker’s foods that is easy to do gluten free. Hainanese chicken originates from China and it is found in Singaporean, Malaysian and Thai cuisines and many Singaporeans consider this to be their national dish. The whole chicken is delicately poached in a broth of pork and chicken stock which is infused with ginger. This stock is then used along with rendered chicken fat to prepare the rice resulting in an extremely flavourful dish.

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Hainanese Chicken

Pow Sing’s Hainanese chicken did not disappoint. The chickens were plump, soft and very succulent; the meat nearly dissolved in your mouth it was so tender.  The rice looked innocent enough but as soon as I served myself some I could smell its fragrant aroma. Each rice grain was coated in the tasty oily broth giving it a full body of flavour. To accompany our chicken; my friend parents proceeded to order a long list of Nyonya favourites for us to try.  I could feel myself getting caught up in the fun of it all and figured seeing as I felt rotten from the night before eating a little bit more gluten was hardly going to make that much more of a difference provided I was careful and didn’t go overboard.

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Honey bean pod with straw mushroom

The sweet crunchy honey bean pods served with the delicate, musty, slightly earthy flavoured straw mushrooms were a refreshing dish after the oiliness of the chicken.  Straw mushrooms have been used in Chinese cuisine for over two thousand years and are so named because they’re grown on straw that’s been used in a rice paddy.

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Crispy Nyonya Squid

The crispy Nyonya squid was another flavour bomb.  The squid are coated in a batter containing coconut and then deep-fried giving them a very crunchy texture. They are then stir-fried in chilli and garlic and then dipped in a tangy sweet and sour hot sauce before serving. This was quite unlike any fried squid I have had before and I could have easy demolished the plate but I held myself back knowing the batter would probably contain flour.  One taste was all I allowed myself….pace yourself girl!

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Fried sambal lady’s finger

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Ngog Hiang

The ngog hiang is a Nyonya style of spring roll. Meaning “five flavours” in Hokkien, it was initially brought to Singapore from the Fujian province in China.  The original five flavours were prawn, pork rolls, pork liver, egg and pork sausage.  These days they are made with all sorts of different meats which are usually combined with water chestnuts, other vegetables and then seasoned with five-spice powder. The outer layer is made with bean curd skin. For preparation they are steamed first followed by a short time in the deep fryer.  Absolutely delicious but not for those with heart disease as I’m sure too many of these tasty morsels would clog the arteries!

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Tauhu Prawns

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Assam Pedas Fish

Many of you may know my penchant for tamarind dishes; I love the sweet and sour aspect of these dishes much better than the horrific sickly Australian take on sweet and sour. The asam pedas is basically a fish curry made with tamarind paste and various vegetables. Ours contained okra, tomatoes and eggplants.   It had a fair bit of kick to the heat and I noticed the Boy politely avoiding serving himself seconds as the rest of us dipped in for more.

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Spicy Beancurd with Mince Meat

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Nonya Otak otak

Otak otak are a type of fish cake made from fresh mackerel meat pounded and marinated with ground chilli, lemon grass, ginger, turmeric and coconut milk.  The end result is something that looks more like fish paste than the traditional fish cakes I’m accustomed to in Thailand. This fragrant paste is then wrapped in banana leaves and gently steamed or cooked over hot charcoals. The banana leaves trap in the moisture and flavour making it into a mouth-watering, custardy sweet treat.

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Salad Flour Roll

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Crispy Nonya Tauhu

The crispy Nyonya Tauhu is made from egg tofu and deep-fried to exact point to have a crispy thin exterior yet a velvety moist interior. The egg tofu is made by filtering whole beaten eggs into the soy milk before the tofu is set.  It is a paler yellow colour and has a silken soft texture and milder flavour.  These little creamy logs were to be dipped into the accompanying sweet black sauce and nearly seemed like a dessert than savoury course.

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Chendol

We finished our feast with a recommendation from the Bride; a chendol.  Like all Asian desserts this came laden with all the sugar in all the land! The basic ingredients of this sticky drink included coconut milk, green jelly made from rice flour and Pandan flavouring, shaved ice and sugar. Ours was enhanced with layers of presumably highly artificial colourings and flavourings. At the bottom of my glass were red beans and grass jelly.  The beans were a welcome relief from all the sugar!

Giddy with the sugar combined with my gluten induced haziness I felt like I was intoxicated all over again. Despite knowing the next week was going to be rough on the body, I walked away feeling satisfied that I had made the most of my gluten onslaught by eating wonderful dishes that ordinarily I would avoid.  Most of all, not only did I get to appreciate how insanely delicious Hainanese Chicken rice is I tried it from a location that many consider to be the best in Singapore!

Pow Sing Restaurant
65 Serangoon Garden Way, Singapore 217970 | +65 6282 7972 | http://www.powsing.com/index.html
 
Price:                     $$
Food:                    9/10 (ok now bear in mind this is coming from a naïve Westerner, but all dishes were brilliant)
Service:                4/5 (speedy, no fuss)
Ambience:          3.5/5 (hustling and bustling; this place remained packed)
Total:                     16.5/20