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Spicy debate over the gentrification of traditional cuisine has been raging for years since expensive local fare appeared on restaurant menus, and it took a new form recently after the reveal of new Shaw Centre eatery Lemak Boys.
An 8 Days feature offered a glimpse of the casual restaurant opened by Culinary Institute of America classmates Chong Jun Xiang, Daniel Gan and Martin Tan, all of whom have experiences working in high-end kitchens.
Due to open tomorrow (Sept 12), Lemak Boys’ specialty is Peranakan nasi lemak, which is a Peranakan take on the humble coconut rice dish in Malay cuisine.
The variances appear to be minimal as the nasi lemak at Lemak Boys is said to be “no different from any other nasi lemak” in the 8 Days report. The two Peranakan elements of note are the addition of Nyonya otak otak and sotong tauyu lemak, a Peranakan squid dish.
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