Tiny island in the Indian Ocean, whose port incoming ships from India, Japan, China, the UK and thousands of commercial and naval expeditions, have absorbed a lot of cultures, which is reflected in the culinary TRADITSIYAH.ZATEYLIVOE MIXING OF SOUTH - Chinese, Indian and Malay KITCHEN THE SINGAPORE FUSION HAS STARTED THE BEGINNING: THE MAIN PRINCIPLE OF THE BORNED MIX IS FRESH AND USEFUL DISHES, GIVING HEALTH AND LONGEVITY
Restaurant Peppercrab, lost in the vast city hotel Grand Hayatt - the only one of its kind establishment of Singaporean cuisine in Dubai. The restaurant is cozy and even somewhat reminiscent of coastal restaurants in Southeast Asia. We can say with confidence that just lovers of a tasty snack do not come here. Here real gourmets spend evenings who travel around the world in search of a variety of delicacies and culinary adventures.
As in any coastal country of Southeast Asia, seafood is the basis of culinary masterpieces. In our case, these are live lobsters, crabs and hammur - a local variety of perch, which can be selected by weight directly from the aquarium and immediately put under a knife.
Traditionally, waiting for the main dish is accompanied by a light aperitif - crab chips, hot seafood soup or Japanese sushi and sashimi from a nearby bar, which acts as an escort for the main restaurant. Another nice addition is the greenery of the garden outside the window and soothing ethnic music. It’s really nice to come to Grand Hayatt at the end of the working day: you get the feeling that you are in an urban oasis - the hotel is simply immersed in exotic greenery growing both in the garden and in the hall itself, which is a pleasure to walk around. Singapore's traditional drink is the Sling cocktail, mixed with gin, cherry brandy, pineapple juice, lime, Benedictine and Cointreau liqueurs.
However, we chose New Zealand white wine for dinner, believing that it would be most successfully combined with fish. Twenty minutes of pleasant expectation, and voila, the main character of the evening - sea crab in black pepper sauce - appeared before our eyes on a huge dish, with cutlery necessary for its “preparation”. In fact, cutting a crab is a whole procedure, almost a surgical operation. Before it starts, you need to tie a white apron and roll up your sleeves, armed with special scissors and a “lance”, which will help to carefully crush the shell and get the meat out of it.
However, not everyone gets it neatly - after just a few minutes, all the napkins and wet towels closest to us were used to grind the spray of sweet and sour sauce. What to say about taste? Real crab meat, of course, is much better than "crab sticks", familiar from childhood. Gentle and light with plenty of protein. Considering the number of crab chips and sashimi eaten before, which were offered to us as a snack, after crab one can’t help but feel full satiation. It's time to undo one button and think about past and future travels. For example, dream of a three-week climb to Everest or a bike ride along the coastal paths in New Zealand. After all, the sea always calls for the road ...
