Singapore Food Republic by Nasi Lemak at Fort Bonifacio Global City

Located near St. Lukes Medical Center and opposite HSBC building in Bonifacio Global City is this restaurant which is the sister outlet and second branch of Nasi Lemak in Robinson's Galleria called "Singapore Food Republic by Nasi Lemak." We were graciously invited by Mr. HK Tan who has always been a genial Facebook friend of mine. After three long months of waiting for him to finish his traveling and business stuffs finally I was able to meet him in the flesh along with my co-food bloggers. I made it a point that it was everybody's first time at this branch so as to at least let them feel the craving for authentic Singaporean treats and learn from the Executive Chef-Owner himself. It was an afternoon of informal kind of meeting and getting to know the restaurant better that is now popolar and thriving well in serving the best of Singapore in a fusion of Chinese, Thai, Malaysian, Japanese, Indonesian, and Indian cuisine.

View of the dining area from the second level. It was more than two hours past lunch time already so we were not able to witness the place in its jam packed moment where I surmise lunch crowd is thick and hungry for more.

You feel like in Singapore City having a backdrop of this kind while taking your meal. A blow up of the breathtaking Singapore attraction at night. This image was photographed by Mr. Tan himself , same is true with the plenty of food shots hanging seriously on the walls, perfectly snagging someone's attention. 

Mr. Tan is a well-traveled man who is fond of learning new Asian recipes particularly in Singapore. He admitted that most of his recipes were copied from other restaurants he tried and tested but is adamant with the fact that he makes his carefully selected recipes as lively and creative as possible in order to make it his own. He procures all of his ingredients from different countries to put justice to the authenticity of his restaurants Singaporean dishes. Moreover, he is really uncontainable to learn promising recipes to be included in his current set of menu items because he can possibly pay a chef to show him how to actually learn a dish.

Kueh Pa Ti PhP268

For starters, Mr. Tan offered us this plate filed with of interesting and very thin, deep fried pastry cups, most popularly known as Kueh Pa Ti cups. A plate could create 8 servings and also made up with shrimp pieces, lettuce, jicama vegetable and sided with sweet chili sauce. Prima facie, it is comparable to Asian Spring Rolls but this one is lighter and crunchier. We were taught how to assemble a serving before finally popping it to our mouths. Here's how it should look like.

Pretty nice and absolutely a decent way to tease my appetite! We even asked for more :) Very interesting dish that I suggest you order should you visit this place one day.

Pineapple Shake and Mango Shake

Some refreshments that quenched our thirst. I had a slender glass of  Pineapple Shake and I can just say that it is made without the aid of additives. Simply fresh.

Crispy Baby Squid PhP248

I kinda hinted that we will be sampling this one. If you guys were able to read my Nasi Lemak post last month, I featured this undoubtedly addicting crispy nibblers or appetizer that is slightly salty and sweet at the same time. A plate is best with a glass of ice cold beer. The thick slice of fresh cucumber will be the one that is responsible to clean your palate after indulging for a good treat as this plate.

Staff at this second restaurant at Nasi Lemak wear a different kind of uniform for both ladies and gentlemen compared to that of their other branch in Galleria. Well-groomed and hospitable staffs always at your service.

Coffee Connoisseur
This is more like a frappe coffee with whipped cream and chocolate shreds on top. Sweet yet stimulating with a naturally strong and addicting bittersweet flavor. A big yum up to the last sip.

Thai Green Mango Salad

At first sight, it looks so small for a group of five or more but a spoonful or two was enough to give new vigor for our gastronomic experience that day. Totally refreshing, zesty and kicking with so much reviving taste with a hint of mint. Nothing beats the taste of shredded green mangoes whipped up with mysterious ingredients to make someone's day.

Hainanese Chicken PhP418

What is an authentic Singaporean restaurant without the ubiquitous and the widely-acclaimed Hainanese Chicken, right? A serving is made with half chicken with two cups of chicken rice. The popular dish is usually served with several dips, including chili sauce, pounded ginger and dark soy sauce. Others believe that this is the most challenging dish to perfect and appreciate and since I've tasted one with my beau from their Nasi Lemak branch in Robinson's Galleria last year, I never forget how rewarding it was. Until we repeat ordering the same authentic dish over and over again. Even though that was the case, it was only that time with Mr. HK had we learned how to best enjoy the dish in a not so Filipino way. He showed us how and in concerted tone we quipped that we now realize that what we were doing was the wrong way. Now we know how to perfectly balance everything and the next time we order we can enjoy it to the fullest. 

Want to know how? According to him, the acceptable way to eat Hainanese Chicken  is to sprinkle or drizzle the dark and thick soy sauce over the chicken rice and never ever over the chicken. Afterwhich, that's the time you add the pounded ginger and chili sauce over the meat. The result is extremely good than the last one I tried it. Thanks for educating us Mr. Tan. You are the best!

Malaysian Chicken Curry PhP325
Very Malaysian-tasting with the type of curry used. Its flavor was slowly encountering my palate. The taste inside the meat is very distinct.

Thai Chicken Curry PhP288

If I were to choose between these two curry dishes, I think that would be the Thai Chicken Curry. Although both have just the right blend of spices, I prefer the latter because of its subtle way of being too spicy for me to handle. This is also one of their best selling items. It is cooked in such a way that the curry paste is sauteed then mixed with coconut milk. It is then subjected to caramelization and with a total of two and a half hours of cooking as per Mr. Tan.

Nonya Chap Chye PhP228

A very humble dish and quite delicious. I am sure anybody could create as delish as this one as it is more of like a chopsuey. No wonder it is otherwise known as 'Mixed Vegetable Stew'. Chap Chye, according to Mr. Tan, is a celebratory dish in China and this recipe of his  is made with cabbage, mushrooms and less of sotanghon noodles. So flavorful I cannot resist to eat and eat and not worrying about leaving more space for the dishes which are yet to arrive.

Beef Rendang PhP368

They described it as a dish wherein beef is thoroughly stewed in coconut milk and fired up with just the right amount of ginger, galangal, turmeric, lemongrass and chili. The end result is tasty shreds of beef simmering in a rich gravy of herbs and spices. My friends and I ordered it at Nasi Lemak not long ago and it was only this time that I appreciate better the Pandan Rice. Mind you they are a good match!

Kang Kong Sambal Blachan PhP228

Another simple dish but exuding with much flavor worth drooling over. Made with river spinach or water morning glory, in Tagalog 'kangkong' drenched in imported fish sauce that only the owner and its kitchen staffs could create

Fish Head Curry PhP485

 

And last but definitely not the least, the king of all curries- Fish Head Curry! The owner shared that the ginger powder used for this masterpiece cannot be found in our country; this dish is also made with kafia lime, tanglad, tamarind and curry leaf. Fish used was Mayamaya but when I asked if it can possibly be substituted with other fish species, he quipped that Lapu-Lapu will do as well. Full of flavor and deserves a two thumbs up.

 Before ending the day with this good-natured man, he showed us his Curry Leaf Plant located at the facade of his own restaurant. It was indeed an educational journey with him which we gladly appreciate the fact.

We were given a very small piece of the curry leaf leaf (the one included in his Fish Head Curry recipe). It produces a very strong and fragrant essential oil. They use the leaves for cooking some of their exotic dishes which I wish to find out more soon.

(L-R) Vance of angtakawko.blogspot.com; Ness of sayitnessie.wordpress.com; Mr. HK Tan, yours truly and Alwin of cityroamer.com. Not on the photo is Marco of pinoymanila.com.

Come one, come all to this new dining destination on this side of BGC and if you are lucky enough you might be able to chat with the humble man behind this place and teach you some basics about how to eat and best enjoy popular Singaporean dishes. Remember that Singapore Food Republic by Nasi Lemak  is situated in between Kuppa and Chatime. Definitely a must-try for all first timers and even for true blue foodies!

Singapore Food Republic by Nasi Lemak
Unit 8 Commercenter, 4th Ave cor 31st St.

Fort Bonifacio, Taguig 

(02) 925-1988
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