York Hotel Singapore is proud to celebrate its renowned and wildly-popular Penang Hawkers’ Fare 30th anniversary at White Rose Café. Besides a showcase of perennial favorite Penang street food, new sizzling dishes, exclusive cooking workshops and prizes are in store for customers.
One of the first establishments to fly in hawkers who recreate their signature authentic Penang dishes here back in 1986, the White Rose Café’s distinctive buffet proved a hit with the local crowd, and subsequently became a regular affair at the hotel with loyal customers returning year after year. Now held thrice annually, the well-loved buffet offers patrons unlimited servings of specialties such as Char Kway Teow, Penang Prawn Mee and tangy Assam Laksa.
Char Kway Teow station.
The café has also undergone a facelift and a brand new show kitchen will feature the hawkers showing off their culinary prowess with a la minute live cooking and preparation of crisp Lor Bak and Oyster Omelette.
Fried-to-order crispy oyster omelette.
Assam Laksa.
The Penangite version of the laksa proffers an appetising bowl of thick rice noodles steeped in a tangy tamarind fish-based broth. Pineapple, cucumber and Bunga kantan (torch ginger); which gives the dish its distinctive fragrance and lashings of fresh hae-ko (prawn paste) provide the crowning glory.
Prawn Mee.
Also known as Hokkien Prawn Mee, the comforting yet robust stock is a labour of love – the soup comprises prawn heads, shells and pork ribs.
Char Kway Teow.
Tossed over high heat which imparts an unmistakeable deeply-smoky wok-hei or ‘breath of the wok’ to the dish, this rendition differs from local version in its use of thinner ‘kway teow’ rice noodles and lesser sweet dark soy sauce.
Cuttlefish kang kong.
Matched with a sweet and slightly spicy sauce, this unassuming yet moreish plateful of crunchy cuttlefish and water convolvulus is a well-loved quintessential street food. True to its Penang roots, a final drizzle of quality hae-ko tops this simple dish.
Lor Bak.
A popular fried snack in Penang, this comprises five-spice meat rolls, prawn fritters and deep fried beancurd served with homemade chilli sauce and a thick soy-based sauce. Painstakingly hand-rolled and marinated by the hawkers, the meat rolls are juicy with a tender bite.
Kway Teow Soup.
A variety of ingredients such as fish balls, shredded chicken and a light but flavorful clear broth sets this dish apart from local counterparts.
Oyster Omelette.
This orh-jian is a wok-fragrant combination of rice flour batter, eggs and a generous amount of oysters. The ingredients are tossed over high heat to achieve a crisp omelette.
Pasembur.
This signature Penangite salad is brimming with shredded cucumbers and a variety of fritters cloaked in a tantalizing sauce made with sweet potatoes, crushed peanuts and chilies.
Ban Chang Kueh.
Dessert lovers will not be disappointed with these piping hot golden brown pancakes enveloping a spoonful of margarine, ground peanuts and sugar. Ban chang kueh are made in customised small round pans that result in wonderfully-crisp edges and a chewy soft interior.
Ice kachang.
PENANG HAWKER COOKING WORKSHOP
To mark the 30th anniversary, York Hotel will be holding two exclusive cooking workshops – on March 12 and 19 – where the Penang hawkers will impart their closely-guarded recipes to the public.
Cooking demo by Penang hawkers and Executive chef, Charlie.
A nominal fee of $12 will be charged for the classes and in return, participants will receive a $12 dining voucher which can be redeemed for a la carte dining at the White Rose Café. Limited seats are available for each session.
Learn to make three perennial hawker favourites; Prawn Mee, Assam Laksa and Ban Chang Kueh. Pick up tips on creating the prawn broth from scratch, discover the intricacies of cooking a great Assam Laksa and master the trick to achieving crispy Ban Chang Kueh at home.
Food tasting at cooking workshop.
Getting hands on by making my own ban chang kueh.
Not as easy as it looks!
Registration for the workshops commences on February 29 and customers can reserve a seat via email at whiterosecafe@yorkhotel.com.sg or by calling 6830 1156.
TIKAM FUN DIP AND GRAND LUCKY DRAW
The hotel will hold a grand draw at the end of the final edition where eight pairs of patrons will win a trip to Penang inclusive of return tickets and hotel accommodation, where they will have a once-in-a-lifetime experience embarking on an exclusive exploratory food trail led by York Hotel’s Executive Chef Charlie Tham.
Diners are in for a dose of fun with the Penang Hawkers’ Fare Tikam dip. Each receipt with a minimum spend of $80 entitles the customer a chance to draw prizes such as 30 percent discount vouchers for the next edition of the Penang Hawkers’ Fare, $12 meal vouchers for a la carte dining, and limited-edition recyclable tote bags.
PENANG HAWKERS’ FARE 30TH ANNIVERSARY
Date: March 11 to 27, 2016 September 2 to 18, 2016 December 16, 2016 to January 1, 2017
Time: Lunch: 12pm to 2.30pm, Dinner: 6.30pm to 10pm
Prices: Weekdays – $29++ per adult, $20++ per child below 12 Weekends – $33++ per adult, $23++ per child below 12
White Rose Café at York Hotel 21 Mount Elizabeth, S228516
Tel: +65 6830 1156
Email: whiterosecafe@yorkhotel.com.sg
This was a hosted meal by York Hotel and thanks to Sixth Sense PR for the warm hospitality.
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