Having presented the widely popular Penang Hawkers’ Fare promotion for more than 2 decades, York Hotel’s White Rose Café overhauls the menu with the introduction of the ‘Treasured Flavours of Singapore’ menu, set to swoon over the hearts of Singaporeans with familiar favourites and nostalgic gems.
The thoughtfully curated menu encompasses over 20 tantalising dishes that are adapted from foods of different ethnic groups.
Crab Masala ($32)
Expect to find creative interpretations of your favourite local dish, such as the inventive and robust Crab Masala.
Fish Head Curry ($28 for half, $42 for whole)
A selection of specialties inspired by the repertoire formerly served at the established Soon Heng Restaurant – one of Singapore’s oldest home-style family restaurants that ceased operations – is the main highlight of the menu. The eatery was best known for its Chinese-style fish head curry, one of Singapore’s most iconic dishes.
An amalgamation of Indian, Chinese and Malay influences, the fish head curry served at White Rose Café follows a well-guarded recipe from the 1970s.
The fresh and fleshy fish head is steamed and then steeped in a mildly spiced assam (tamarind-based curry sauce), together with tomatoes, lady fingers, sliced onions and fresh chillies.
Sambal King Prawn ($8 per piece)
Helming the development of this menu is Executive Chef Charlie Tham, who possesses a wealth of over 26 years of experience in cooking Asian cuisine. His extensive knowledge in Singapore cuisine is showcased in his cookbook titled ‘Curry Kingdom’. York Hotel has also brought onboard Chef Jordan Liang, also formerly from Soon Heng Restaurant, to assist the kitchen team.
Sambal Kang Kong ($8)
Black Ink Sotong ($12)
This traditional “kampong” or home-styled dish is bound to trigger childhood memories for many –another highly recommended dish for seafood lovers. Whole squids are briefly poached, then simmered till tender in a deliciously smoky and spicy squid ink gravy accentuated with fresh green and red chillies, onions and garlic.
Deep-fried Curry Chicken Wings ($8)
An outright crowd pleaser, the Deep-fried Curry Chicken Wings boast crispy tasty crust and juicy tender insides.
Chap Chye ($8)
This nonya-style Chap Chye is a heart-warming vegetable stew consisting of cabbage cooked till ethereally soft, black fungus, dried lily flowers, glass vermicelli and dried beancurd, soused in a savoury soybean paste sauce.
Chicken Masala ($12)
My top pick goes to the Chicken Masala, a dish that takes inspiration from the traditional Indian Classic. White Rose Café’s rendition of Chicken Masala comprises an aromatic spice blend including cinnamon, cardamom, cloves and fennel seeds, infusing tender chicken pieces with relentless flavour.
The ‘Treasured Flavours of Singapore’ menu currently needs one day’s advance order to ensure the utmost freshness of the ingredients required for the dishes. It is available from dine-in and take-away from 11.30am to 10.30pm daily.
For reservations, please call .
White Rose Café
York Hotel, Level 1
21 Mount Elizabeth