One Farrer Hotel has impressed us with their culinary delights before, and they were back this past weekend for another round of the One Farrer Food Street!
Featuring the very best of local street food, One Farrer set up a Food Street right outside their hotel on Farrer Park Station Road, and served up scrumptious dishes such as KL Tai Lok Mee, Seafood Chili Crab Noodles, Assam Laksa, Satay BBQ Chicken Shawarma and many more! For the more adventurous, they even came up with creative dishes such as the “King of Fruits” Durian Fried Rice!
As per One Farrer’s previous food street, it was like a little piece of history had been plucked out and placed in the heart of Singapore. Many of these food items were completely new to One Farrer, and in a sense, was about testing the waters and checking out public reaction to their food, and deciding if they should make them permanent parts of their menu. And what better way than this seriously realistic yet humble little weekend pop up?
One Farrer’s executive chef Chef Elson hails from Kuala Lumpur, and his dishes brim with flavour and aromatic wok hei. Some of the highlights included the KL Tai Lok Mee. But what makes it so special is that Chef Elson and his team actually tried 16 different soy sauces before finally choosing three to mix into a dark, powerful concoction that gives this Tai Lok Mee such a potent flavour. It’s a recipe he takes seriously and is absolutely proud of as well.
Meanwhile, we also tried the Chili Crab Noodle, which certainly needs no explanation as a signature dish from Singapore and enjoyed by pretty much everyone.
We also had to try the fascinating durian fried rice. Chelf Elson explained that the origin of the dish came about when they realized that everyone in One Farrer’s marketing team loved durian, and his own mentor was actually the first chef to make durian fried rice. The dish has a special meaning for Chef Elson, and he decided to recreate it and bring it to One Farrer for all to enjoy. What really brought the entire dish together was a pungent dollop of durian added onto the fried rice that really brought out the taste and smell.
Other highlights included the Penang Assam Laksa, typical street food that served its purpose and set the tone, along with the special duck satay.
Where one would usually use smoked duck, One Farrer instead marinated the duck in a special sauce, and we must admit it’s one of our new favourite foods, with soft and succulent meat topped with a tasty peanut sauce.
Of course, no meal is complete without dessert, and we also nabbed some cool, refreshing Chendol on hand to end off our meal.
And if you liked this? Stay tuned for more food related events by One Farrer in June (Sidewalk Art), September (OktoberFest with Beer Pairing) and December (Festive Food Street) this year. More details to come soon, but for now, mark your calendars, because judging from what we’ve seen this weekend, there’s some quality food that One Farrer should definitely consider adding to their menus permanently, and we can’t wait for the next edition of Food Street.