The Heart of Little India
For places to become a part of the food heritage in Singapore, they have to have a few elements: tenacious people who are guardians of something beloved, a story that’s waiting to be told, and people who are willing to listen and safeguard that story for the next generation.
Singapore’s oldest Indian vegetarian restaurant, Komala Vilas, along with its neighboring sweet shop selling traditional Indian sweets and snacks, is one of the biggest mainstays of Little India. This year, the restaurant enjoys its 72nd anniversary and we listen as third-generation member Mr. Rajakumar Gunasekaran talks about his grandfather, Mr. Murugiah Rajoo, who founded the first restaurant in Serangoon Road.
“My grandfather first came (to Singapore) in the 1930s, when he was a teenager, and worked in a restaurant.” Mr. Gunasekaran begins. “He came here with nothing. When he started working at the restaurant, he started saving up money. In his twenties, he bought over the restaurant, using the savings and some money borrowed.” The name Komala Vilas is a tribute to the wife of the original owner, Komala, who had taken care of Mr. Rajoo like a son when he had first arrived in Singapore.
Esta historia es de la edición November - December 2019 de Cuisine & Wine Asia.
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Esta historia es de la edición November - December 2019 de Cuisine & Wine Asia.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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Movin' On Up!
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A Fruitful Blooming For The World Gourmet Summit & Peach Blossoms
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Jack Of All Skills, (Re)master of All
Chef Kong Kok Kiang, Executive Chef of Sentosa Golf Club
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Austrian wines are known for being one of the more underrated regions for winemaking. These exceptional wines are fast becoming more explored in Southeast Asia, and we ask two sommeliers to sit down and taste wines from Austria. All these wines are easily available for purchase in the Singapore market, and can easily match with local delights.
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SUSEGADO Paradiso: Part Two
A Three Part Series On Goa
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To get a sense of Chef Aeron Choo’s work ethic as well as personality, we first have to tell the story of meeting her for the first time in her restaurant, Kappou Japanese Sushi Tapas Bar at Fortune Center. She’s working with her kitchen team, scrutinising the ingredients she has prepared, making sure that the slices of tuna she has made is up to scratch, prepping and discarding elements that she is dissatisfied with that don’t work with the dishes. Then, she pulls out a 1.7kg spiny lobster, fresh from the tank, and very much alive. When the lobster is clearly flailing from being yanked out of the tank it had been swimming in, she takes time to stroke, pet the lobster and whisper sweet nothings to calm the creature down.
