Singapulah splashes into Chinatown with its Singaporean-focused and forward restaurant experience from renowned restaurateur and entrepreneur Ellen Chew. Working with many collaborators, restaurants, and even official Singapore ambassador teams, Chew is devoted to bringing the best of Singapore to London. With this ambition, Ellen Chew has created Singapulah, a marvel of culinary achievement nestled in Soho.
Ellen Chew
Ellen Chew, dubbed the “ambassador of Singaporean food”, is one of the most prominent advocates for bringing outstanding flavours of Asian to London. Having brought three prominent restaurants of Rasa Sayang, Shan Shui, and Mrs. Chew Chinese Kitchen, Chew is well versed in what it takes to present Asian cuisine at its best. Chew has even brought the sweeter side of Asian cuisine to London with the Asian-inspired bakery, Arôme. Chew is now set on new ambitions in her ever-expanding dining portfolio with the introduction of her most innovative project yet, Singapulah. Singapulah has been created as a vibrant celebration of Singaporean cuisine and culture, with a lively atmosphere, and an even livelier menu full of Singaporean staples from various food partners. With Singapulah, the big flavours of a small country take main stage in Soho.
Hawker culture Permanently Lands in Soho
Upon entering this venture, bringing not only Singaporean cuisine but the authenticity and heritage of the country was key for Chew. From the Menu layout to the interior design, each aspect was meticulously curated to bring forth the very best of what Singapore culture can offer. One of the most interesting aspects featured within the restaurant is the representation of hawker culture, which are traditional dining halls that have fed Singaporean communities for generations. While this aspect of Singapore was the highlight Singapulah when it first had a pop-up in 2018, Singapulah has since broadened its design to capture more of the culture, but hawker food remains on the menu. Two traditionally hawker dishes of Bak Chor Mee and Chwee Kueh are offered on the menu to ensure this important cornerstone of the country is still found within Singapulah.
Be Greeted by a Sensational Menu
When people greet each other in Singapore, they will often use the phrase, “Have you eaten yet ?” to do so. Singapulah harnesses the power of this greeting, by offering a menu that is a celebration and welcomes diners to enjoy the wonders of Singaporean cuisine. Chew has ensured that the menu always stays lively as well, opening with familiar dishes, but updating the menu every six months with a new batch of meals from different food partners. This ensures that the breadth of Singaporean food is always explored and truly offered to diners.
A Taste of Singapore in Soho
Singapulah transports you right into the bustling halls of hawker stalls with its menu, enticing diners with a gastronomic journey of deliciousness. Small plates invite Singapore onto your plate with staples such as Sambal Fishballs Skewers, which are Springy fishballs from food partner DoDo, served deep fried and topped with sambal chilli, or Kueh Pie Tee, A signature Peranakan dish made by Red Lips Food, which are crispy pastry shells are filled with stewed turnips and carrots, and topped with prawns and chopped peanuts. These are two must haves on a list of many, with even more to arrive in the coming months.
If larger portions are needed to share the delight of Singapore with a larger group, Zi Char style sharing plates are sure to satisfy. Plates display the wonderful array of Singaporean cuisine, such as Bone-In Beef Rib Rendang, consisting Fork-tender beef short ribs slow cooked for six hours in a medley of aromatic herbs and spices that bring out the full flavour of a classic rendang curry. There are plenty of Vegan options available as well, a such as the succulent Nasi Lemak Sambal Eggplant, which is an interpretation of the classic Malay dish, fragrant coconut rice is paired with a baked baby aubergine, deep-fried tempeh, toasted peanuts and a special vegan sambal.
Signatures of Singapore
With a rightfully dedicated section of the menu, Singaporean favorites are highlights of what Singapulah has to offer. A foundational dish offering is Singapulah Bak Chor Mee, a favourite noodle dish of the country. The dish has many food partners collaborating to make the delectable favourite, with the dish consisting of Mee pok from Hiap Giap is tossed in Kwong Cheong Thye sambal and sauces, and topped with bouncy fishballs from DoDo, braised mushrooms, torched slices of pork belly, minced pork, meatball, crispy pork lardons and dried flatfish. Served with a broth on the side. The signatures do not stop there however, as there are many flavours to explore, including dishes such as Singaporean Laksa, Seafood Sa Po Mee, and Fishball Noodles.
Wine and Dine
There is an array of wine to choose from such as Red Wines like 2021 Malbec, La Mascota or 2022 Estate Merlot, De Martino to White Wines such as the attractive 2022 La Cadence Blanc, Vin de France or 2021 Sauvignon Blanc, Mohua Wines, and many more. Spirits are abundant as well, ranging from Dragon Whiskey to Chendol gin.
Drink in the Atmosphere
Matching the vibrant and celebratory atmosphere of the restaurant, the drinks menu also extends out to some exciting signature cocktails. A signature includes the Singapulah Sling, which is an interpretation of Singapore’s national cocktail, infusing the rich sweetness of gula melaka syrup with gin, cherry liqueur, pineapple juice, lime, and a hint of herbal notes. Other cocktails include Bloody Mei Li, Kumquat Martini, and Kopi O Rise, A unique blend of Singaporean kopi and
Compendium Kopi-O liqueur. Of course, if a meal is better paired with a non-alcoholic beverage, Mocktails such as Yuzu Grapefruit Paloma or Calamansi Mockjito are also available, alongside other refreshing beverages.
Sweet Side of Singapulah
The sweeter side of Singapore is also given a space on the menu, offering nothing but delectable delights to round out a delicious meal. The MUST HAVE is a durian ice cream. Strong, intense, sweet and so delicious. Others include the Coconut Shake, A wonderful Southeast Asian concoction of coconut water and ice cream blended into a thirst-quenching tropical shake, or Kueh Lapis, A variation of the traditional Nonya nine-layered rainbow cake’, featuring an additional tenth layer of steamed coconut and pandan. Most desserts are also vegan, ensuring all can indulge in a sweet treat.
Strikingly Singapore
To accompany the delectable menu that celebrates Singaporean delights, the dining room design and décor immerse diners deeper into the sensations of Southeast Asian aesthetics. The rooms serve as love letters to the vibrant atmosphere of the country and the collective personal memories of the country from Chew and her collaborators. Bright colours and iconography to match the bustling hawker scene of the country are all present to elevate the feel of each meal and celebration of Singaporean culture. Even the floor tiling was meticulously chosen to be reminiscent of void decks, which are prominent social hubs within the country.
With so much attention to detail, from the design of the dining halls to the inclusion of Singaporean favourites, there is no question of the passion placed into Singapulah. Such a prominent display of heritage and gastronomy in Soho is sure to entice any diner into indulging in the sensations of Singaporean cuisine.
Discover more at singapulah.com
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All imagery courtesy of Singapulah.