Mr. HK Tan invited a couple of bloggers to his restaurant last May 2, 2010. I was expecting it to just be one of those usual food blogger events. Not that I’ve been to many but the ones I’ve attended, we just came, ate, and digested. The Nasi Lemak was interactive to say the least. Mr. Tan taught us how to make Sambal Blachan which is kinda like chili sauce with bagoong. According to him, Sambal Blachan is the base for many Indonesia/Singaporean/Malaysian dishes.
Sambal Blachan is very easy to make and Mr. Tan made us taste the mixture as it progressed so we know how each ingredient contributed to the overall taste. I must say that it opened up my senses mostly because of how very spicy it was.
HK Tan is a true-blooded Singaporean who fell in love with our country that he decided to stay for good. His quest for an authentic Singaporean restaurant failed so he decided to open one himself. Being a foodie, he knew that in order to bring the real Singaporean flavor to Manila he had to import most of his ingredients. And in order to match the food preference of the Pinoys, he adjusted the spiciness of his dishes although customers may request to have more chili added to their orders.
He made us taste many of what Nasi Lemak had to offer. Too many in fact so I’ll just include the ones I really enjoyed.
The Malaysian Chicken Curry of Nasi Lemak is the best I’ve tasted. It’s not too spicy. I think the serving size is good for 3 persons.
The Char Kway Teow is the most-ordered noodle dish. It’s good for 1 to 2 persons and chili is optional.
Mr. Tan uses a special batter which makes the squid crisp, chewy, and juicy on the inside. 2 to 3 persons may share an order.
These bite-sized appetizers are excellent.
I do not know the price of this Javanese BBQ Chicken dish but it’s delish.
Another new Nasi Lemak dish. This is my favorite!
Thanks to HK Tan and Spanky Enriquez for inviting me to this event.
Level 2, East Lane