Middle Rd. Purvis St. and Seah St used to be called Hainan 1st St., 2nd St., 3rd St. respectively. From what I hear, this area was also known as Little Hainan where during the early 1900's, people from Hainan island flocked over to this area (where Beach Rd. is) and made it a commercial centre. I was eager to try the Singaporean Hainanese cuisine -a cuisine mostly unknown to Hainan island. And of course there is the Hainanese pork chop at Chin Chin Eating House along with Hainanese chicken rice, Hainanese mutton soup, Hainanese prawn roll, etc. The pork chop comes with beans and fried potatoes and I suspect these must be the typical garnish for Hainanese pork chop. The cutlet is thin and resembles a Weiner schniztel or an escalope Milanese. The sauce is very distinct, namely, tomato-based sauce with a hint of soy sauce and thickend with not butter or roux but corn starch -a Chinese influence. Very hearty meal and somewhat nostalgic (because we do have these kind of Continental sytle cuisine with Japanese interpretations), for a Japanese palate.
Humble Japanese, trying to de-mystify Singapore cuisine and food culture. This is not a restaurant / stall rating blog.
7.03.2009
Hainanese Pork Chop @ Chin Chin Eating House 海南猪肉扒
Middle Rd. Purvis St. and Seah St used to be called Hainan 1st St., 2nd St., 3rd St. respectively. From what I hear, this area was also known as Little Hainan where during the early 1900's, people from Hainan island flocked over to this area (where Beach Rd. is) and made it a commercial centre. I was eager to try the Singaporean Hainanese cuisine -a cuisine mostly unknown to Hainan island. And of course there is the Hainanese pork chop at Chin Chin Eating House along with Hainanese chicken rice, Hainanese mutton soup, Hainanese prawn roll, etc. The pork chop comes with beans and fried potatoes and I suspect these must be the typical garnish for Hainanese pork chop. The cutlet is thin and resembles a Weiner schniztel or an escalope Milanese. The sauce is very distinct, namely, tomato-based sauce with a hint of soy sauce and thickend with not butter or roux but corn starch -a Chinese influence. Very hearty meal and somewhat nostalgic (because we do have these kind of Continental sytle cuisine with Japanese interpretations), for a Japanese palate.
登録:
コメントの投稿 (Atom)
0 件のコメント:
コメントを投稿