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| Kopi Tiam Singapore Restaurant |
Kopi Tiam Singapore Restaurant in Swissotel The Stamford is a perfect
place to savour Singapore cuisine in air-conditioned comfort and
settings. Popular Singapore dishes such as Fried Carrot Cake, Laksa,
Mee Goreng, Nasi Lemak are readily available using premium
ingredients to boost up the flavour of the food.
Kicking off this tasting session was Rojak ($16) and Satay ($16). The
ingredients such as pineapple, cucumber, you tiao (fried dough) and
water spinach in the rojak are fresh and contributed different
flavours to the dish. The chilli is on the mild side which was good
for me, it provide a subtle kick to the delicious fermented prawn
paste that coated the ingredients. Satay was tender and succulent. It
is well seasoned, with a hint of charred aroma. I personally like the
mutton and beef, which was absent of any gamey taste. The peanut
sauce was a bit too diluted for my liking, so I just ate the satay
without it.
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| Rojak |
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| Satay - Chicken, Mutton and Beef |
Fried
Carrot Cake ($17). This local food is not something that I will order
in the hawker centre. After the first bite here, I actually had a
few more. The radish cake are coated with lots and lots of eggs and I
find the prawns really give something unique to this dish. Yum Yum.
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| Fried Carrot Cake |
Wok Fried
Beef with Shaoxing Wine and Soya Sauce ($22). One of my favourite
dish of the night. Together with Beef Rendang ($20).The wok fried
beef was done to perfection. Using good quality New Zealand beef, it
was just succulent with light seasoning of soya sauce and aromatic
wine. Definitely a good companion with my rice. For the Beef Rendang,
the gravy was thick, rich and aromatic. The beef was done just right,
succulent, melts in your mouth but still retain a good bite to it.
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| Wok Fried Beef with Shaoxing Wine and Soya Sauce |
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| Beef Rendang |
Fish Head
Curry ($55), one of dishes that made popular in Singapore. The
version here is more towards the Indian Curry Fish Head. Submerge in
the spicy curry sauce with a little sour twist to the taste, it just
scream eat me! The fish are fresh and the spiciness level was just
right for me. Definitely comparable to those famous Curry Fish Head
restaurant. Did I mention it was served with a healthy version of
pappadum as well. Together with the beef rendang, both dishes are the
rice thief for the night.
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| Fish Head Curry |
Of course
Singapore food marathon won't be complete if you did not try
Hainanese Chicken Rice ($18). Nicely presented, with the choice of
breast meat or thigh. The rice is fragrant with a hint of chicken
flavour. The chicken is more on the dry side. I feel it is not plump
enough and missing the glistening coating that accompany the top
notch chicken rice here. My opinion, is unless there is an ultimate
cravings for chicken rice, you better give it a miss.
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| Hainanese Chicken Rice Top - Thigh Meat; Below - Breast Meat |
For
noodle dishes we tried Signature “Kopi Tiam” Laksa ($20) and
Braised Hokkien Mee “Singapore Style” ($18). The laksa definitely
deserve to be the signature dish. The broth is robust, spicy and
packs with prawn flavours. The rice noodle is springy and the tau pok
absorb the broth well. It will be better if they can be more generous
with the prawns. Unlike those very good Hokkien Mee, the version here
is really missing the Wok Hei (breath of the wok). Though they are
very generous with the eggs again and a plus side with the robust
broth, the flavour does not seeps into the noodle. So yes for Laksa,
but no for Hokkien Mee.
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| Laksa |
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| Laksa - Up Close |
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| Braised Hokkien Mee “Singapore Style” |
Fried
Oyster Omelette ($22) is the final dish before dessert. No matter
where you eat this dish, it will not look pretty. Other than the
oysters as the star attraction to this dish, the combo of crispy
fried sweet potato starch, eggs and a dash of fish sauce are the main
ingredients here. No doubt, they are very generous with eggs here,
however the oily and gooey sweet potato starch mix is definitely a
turn off. I manage to find some crispy part, but it was just not
enough, hope the chef will be able to create a balance and yummy
oyster omelette.
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| Fried Oyster Omelette |
Come to
desserts, the Pisang Goreng ($9) with Teh Tarik ($6) will definitely
get my pick here. Two medium size banana, coated with light and
crispy batter just provide a nice ending to the meal. A bit of twist
on the traditional recipe, they added maple syrup to it and vanilla
ice cream on the side. The Teh Tarik is just heaven. The portion of
the sugar, milk and tea are just perfect for me. It is about 4/10 on
my sweetness rating, and the tea is pretty solid.
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| Pisang Goreng |
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| Teh Tarik (not the actual size) |
The
decoration of this place is unique. While trying to maintain the
rustic looks, it incorporate a bright colours such as turquoise and
orange for the tables and walls. Antique memorabilia are used so we
can reminisce about the past when we dine here.
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| The Bar |
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| Part of the Antique decor |
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| Tiger Beer Anyone? |
Overall,
I need to acknowledge Kopi Tiam's efforts in trying to show Singapore
dishes in a more premium standard. Using a premium ingredients and
applying them to our beloved Singaporean dishes. There are hits and
misses as expected. My recommended dishes are Curry Fish Head, Beef
Rendang, Laksa, Wok Fried Beef, Pisang Goreng and their Teh Tarik.
This is a great place to bring your foreign guests to try out the
different Singaporean food without sweating in a hawker center.
Cheers!!
Thank you
very much to HungryGoWhere and Swissotel The Stamford Team for the
tasting invitation.
Food
& Drink: 7.5/10
Value:
5.5/10
Service:
N/A (Tasting Invitation)
Ambiance:
6.5/10
Budget
per Person: $26 - $50
Kopi Tiam
2
Stamford Road
Level
2, Swissotel The Stamford.
Singapore
178882
T:
+65 6431 6156
IG:
@swissotelthestamford / @fairmontsingapore
OH:
Breakfast
Mon – Fri: 07.00 – 10.30
Breakfast
Sat, Sun & PH: 07.30 – 11.00
Lunch
Mon – Fri: 11.30 – 14.30
Lunch
Sat, Sun & PH: 12.00 – 14.30
Dinner
Mon – Sun: 18.00 – 22.30
Menu Available
Online.
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