[Singapore] Eurasian-Kristang dinner at Quentin's, Eurasian Community House

Dinner with former colleagues from the old Singapore Broadcasting Centre at ๐—ค๐˜‚๐—ฒ๐—ป๐˜๐—ถ๐—ปโ€™๐˜€ ๐—˜๐˜‚๐—ฟ๐—ฎ๐˜€๐—ถ๐—ฎ๐—ป ๐—ฅ๐—ฒ๐˜€๐˜๐—ฎ๐˜‚๐—ฟ๐—ฎ๐—ป๐˜.

Quentin Pereira carries on his father, Robin Pereiraโ€™s legacy in showcasing traditional Kristang dishes of the Singapore Eurasians, one of the founding communities of Singapore and Penang.

Robin Pereira used to helm the kitchen of Casa Bom Vento during its original incarnation on East Coast Road back in 1991, before Gladys Chee bought the restaurant and moved it to Joo Chiat Road.

Robin Pereira subsequently plied his trade at a food-court in Changi South in 2000, before retiring. He had a cookbook published in 2010, containing his family heirloom recipes - a must-have for Eurasian food enthusiasts. Quentin Pereira offers many of these dishes at his restaurant here.

Our dinner last Sunday consisted of:
Pang Susie - sweet potato buns filled with spiced minced pork. These were absolutely scrumptious. Usually served as snacks or part of an afternoon tea spread, we simply could not resist ordering them nonetheless.

Feng - a traditional Eurasian New Year dish: mild, curried diced pork, pork liver and pork heart.

Debal curry - another iconic Eurasian dish, traditionally made with leftovers from a Christmas dinner. The version here consisted of chicken, sausages, bacon bones, potatoes & cabbage, in a spicy chili, onion, ginger and mustard seed gravy.

Pork smore, pork belly chunks with carrots and potatoes, served with a dash of vinegar.

Prawn Bostador - fresh, big prawns in thick coconut. โ€œBostadorโ€ means โ€œslappedโ€ in Kristang - the original rendition is so spicy, youโ€™d feel like youโ€™ve been slapped when you eat it.

Patchri - pan-fried eggplants with sweet-sour-spicy sauce

Sugee cake - a truly Eurasian cake, rich with butter, almonds and semolina, and topped with marzipan and royal icing, sprinkled with toasted almonds.

Putugal - steamed tapioca rice cakes, studded with bananas and covered with shredded coconut.

Fab dinner, always good to taste well-executed Eurasian fare.

Quentinโ€™s the Eurasian Restaurant
139 Ceylon Road, Level 1 Eurasian Community House, Singapore 429744
Tel: +65 9008 3804

Opening hours:
11.30am-2.30pm, 5.30pm-10pm Tue-Wed
11.30am-2.30pm, 5.30pm-10.30pm Thu-Sun
Closed on Mondays


Thanks for the background link โ€“ I didnโ€™t know about this category of food. In India, the post-Colonial blend is called Anglo-Indian. The Portugese elements just got folded into Christian Goan food (Hindu Goan food is slightly different).

So much range in Singapore Eurasian!


I delivered a talk on Eurasian history and its cuisine to the International Womenโ€™s Association of Penang in Oct last year. Iโ€™d mentioned then that the term โ€œEurasianโ€ is only used in Singapore, Malaysia, and to a certain extent, Hong Kong. It was never deemed acceptable in India, where โ€œAnglo-Indianโ€ is the preferred term used.

But, I guess, Malaysia and Singapore still have a fairly large community who identify as โ€œPortuguese-Eurasianโ€, so Anglo is deemed not quite reflective of their heritage.