Irresistible Buah Keluak Fried Rice

sambalbuahkeluakfriedrice

Our ever-popular Makan Kaki Willin Low is back this week with a killer recommendation! We’re all familiar with Buah Keluak, that mysterious Asian nut that’s poisonous until properly cleaned and cooked, the nut with the alluring pungent, earthy aroma, the nut used in curried dishes like Ayam Buah Keluak, but have you ever tried it FRIED WITH RICE?

Immigrants Gastrobar in Joo Chiat serves up a powerful Buah Keluak fried rice that you simply have to try! It’s intensely fragrant, rich and irresistible. Willin likens buah keluak to the Asian version of truffles and it’s absolutely true. No wonder they call Buah Keluak Black Gold.

Immigrants Gastrobar’s Chef Damian D’Silva, a man passionate about preserving our Singaporean food heritage, cleverly lifts our traditional cuisines to exciting new heights – from Eurasian favourites like Singgang & Seh Bak to Chinese treats like Ngoh Hiang and creative combinations like cold tofu & century egg relish or Spicy Squid bombs – the food at Immigrants is mind-blowing!

immigrants

What makes this Gastrobar in the east so worth visiting is how they manage to balance a delightfully relaxed vibe with the wonderful food, the gorgeous decor (witty little nods to Singapore’s heritage in the retro tiles and quaint door grills) and their interesting selection of craft beers, wines from boutique vineyards and rare whiskies.

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Willin thinks all the food is delicious, but what keeps him going back again and again is the Buah Keluak Fried Rice – it’s that good, especially with dollops of Chef Damian’s superb sambal belacan!

LISTEN TO THIS WEEK’S EPISODE AGAIN!

IMMIGRANTS
The Singapore Gastrobar
467 Joo Chiat Road
Open Daily: 5pm – 12midnight (Last Orders at 9:45pm)
Reservations: +65 85117322
Complimentary Valet parking available!

***UPDATE***
Sadly, Immigrants shut its doors on 31 August 2015, but Chef Damian is still dreaming, planning and cooking up a storm – we look forward to his next culinery venture! For details on Immigrant’s closure and Chef’s future plans, click here.

 

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