Sinful, savoury, and so, so messy – the scissor-cut curry rice is a Hainanese particular that the majority are acquainted with. Usually the dish consists of kong bak (braised pork stomach), chap chye (braised cabbage), pork chop, and curry rooster served over steamed white rice. However how did this wonderful plate of goodness even come into being?
In response to Mr Lavatory Kia Chee, second-generation proprietor of Lavatory’s Hainanese Curry Rice – a Tiong Bahru establishment since 1949 – Hainanese migrants from China’s Hainan province who held cooking and home jobs through the British colonial rule right here picked up their fusion culinary expertise from their employers, the British and Peranakans. Someplace alongside the road, crossovers occurred, recipes mashed and Nyonya-type curries mixed with Western creations like pork chop.
“Scissor-cut curry rice is the right illustration of the completely different cultures of Singapore, each previous and present-day,” says the 62-year-old, who took over the enterprise from his father.
Mr Lavatory might run what’s certainly one of Singapore’s most well-known and well-loved scissor-cut curry rice stalls, however the place else are you able to go to get your repair? We visited seven different standard spots across the heartlands– some underrated ones, and a few equally well-known ones – to convey you this round-up.
What we ordered:
- kong bak (braised pork stomach)
- chap chye (braised cabbage)
- pork chop
Supply: Her World