Here are some examples of the mouth-watering dishes that Maureen Suan-Neo and her team can prepare.
Chilli Crab – This is probably one of the signature dishes of Singapore, originally made popular by the east coast stalls specialising in seafood and crabs. Best cooked in its shell, chilli crab is of course to be eaten in causal mode, using your fingers to crack open the shell and sucking out the meat and the delicious sauce. A variation which has worked very well is to replace crab with lobster.
Mee Goreng – An unusual mixture of Indian and Chinese styles; Noodles cooked by Indian hawkers using ingredients such as beancurd and beansprouts.
Popiah – Wonderfully crisp spring rolls with the distinctive flavour of taucheo (yellow beans), undoubtedly a Nonya influence.
Itek Sio – Braised duck with soya sauce and star anise. A delicacy from the Quangdong province of China.