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Wok-fried to smoky perfection, the slurp-worthy noodles were chockful of fluffy egg and crunchy beansprouts for plenty of texture. Each plate comes with a trio of juicy prawns, omelette strips and cracklingly crispy and succulent fried chicken.
Magnificently smoky and tangy Sawarakian pineapple fried rice, served with a liberal sprinkling of crispy tapioca leaves and chicken floss. Every al dente grain was inbued with flavour and chunks of pineapple dotted the rice. The chicken satay was tender and succulent, what made it even better was a marinade of gula apong palm sugar. Extracted from indigenous mangrove trees, the sap imparted a fragrant sweetness with a whisper of salinity to the meat.
I don't recall salmon being part of traditional Bornean cuisine, but this was good enough for me not to care. The massive hunk of pan-seared salmon was rich and fatty, sat on an island of mash potato in the middle of a sea of creamy tomato sauce, both of which went swimmingly well with the fish.
Probably Singapore’s first restaurant specialising in Borneo cuisine, @kantinjewel gets an unequivocal thumbs up from me. Situated on the picturesque, skylit top floor of Changi Jewel amidst a cluster of other bars and restaurants, this establishment serves full-flavoured dishes that though not wholly authentic, will definitely pique your palate with their fulsome fusion flavours.
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The verdant green fried rice was suffused with the aroma of herbs and wok hei, and topped with addictive crispy fried tapioca leaves. Also impressive were the golden nuggets of crunchy deep-fried cauliflower that proved to be quite popular around the table.
Highly recommended! the herby seasoning is super delicious and aromatic - with the smoked duck is addictive!
Traditional Sarawak Laksa - flavorful without being too spicy with thin vermicelli noodles ✨
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