Or something like that. Anthony Bourdain was all praises, enjoying almost all the dishes set before him at Sin Huat Eating House in Singapore.
I actually didn’t know about this episode of Mr. Bourdain’s earlier show A Cook’s Tour until my friend V insisted that we go there for dinner one night in Singapore. If it’s good enough for Anthony, it’s good enough for me.
We arrived at a shabby looking eatery in Gaylang Rd. with tables extending almost to the sidewalk. On one area of the restaurant, there were staffs watching TV. Known to have a line, the restaurant was unusually quiet that night with only a few tables occupied. But who’s complaining?
Our friend V, leaving there for a few years now was given the task of ordering our meal for the night. She did well.
Served first was the scallops in garlic sauce — fresh and simply steamed and then topped with a black bean garlic sauce. The dark sauce does not make for a pretty sight but is high up there in the flavor scale.
Essence of Chicken I am not fond of but this Essence of Chicken Frog’s Leg was a surprise.
They poured the essence over the dish just before serving, which had me worried for a second. But there really wasn’t anything to worry about as the flavor of garlic won over the tonic taste. Overall the dish, albeit not my favorite, came out pretty good.
Winning an award is a good sign, a very good sign for this trademark dish of chef/owner Danny.
The gigantic crab, sweet and firm, was cooked with the beehoon (vermicelli) in a wicked, spicy “secret” sauce that brought Sin Huat to fame. A definite crab-lover’s paradise, if I may call it that.
As mentioned on the clip, this could be the most expensive restaurant in Singapore. That said and despite the lack of ambiance, I see myself going back there on my next visit to Singapore to savor more of Chef Danny’s trademark and try his other fresh seafood dishes. With food this good, who needs ambience?