Turkish Cuisine @ Siglap

Turkish Cuisine @ Siglap

Need I say any more – just look at it. This is the meat platter from Turkish Cuisine @ Siglap. Just down the road from where we live luckily, and just across from Siglap South Community Centre where Amy does ballet. Yep I like that location. So it is actually at 162 Upper East Coast Road. Give them a bell @ 6244 9891 – the owner is a TOP guy. Had a really good chat with him this night.

Now we really got in to this. No #1 son this night and we did over order a tad, as our usual dustbin was not with us. But hey we had this the next day. Double whammy. So Mary and I clearly with eyes bigger than stomachs ordered a few bits and pieces including the beautiful mixed grill platter – loads of shish kebabs, mutton, chicken etc. with that beautiful char flavour, and then BOOM in hit the spices. Oh boy we like, we like a lot. Best was the far left the lamb/mutton. Oh boy – I kept kissing it.

A little bit of Humus next please. Loved this with the smoked paprika (I assume…) on top. It moulded with the olive oil giving that beautiful orangey red colouration. And the flavour to match the vibrant colours too. Yep likey likey. Twas very good.

Simply called Ezme. No not an itchy skin condition. This is something the Semi-naked Chef has never tried so thank you to Turkish Cuisine @ Siglap for that. So what is Ezme I hear you asking? Well it goes like this; fresh tomato, cucumber, onion, green chili, parsley, and dill – all crushed in to this dipping thing. Only way I can describe it sorry Turkish Cuisine @ Siglap. Dip away in to this heavenly dish. I cannot really describe this one well enough in words. So many flavours that just pop, pop, pop in your gob. It’s an absolute belter. Like those crackles or whatever they were called when I was a kid. Remember, pour them on your tongue and pop, pop, pop. Well this is a culinary version of that. Delicious.

Also known as Icli Kofte, or Kibbeh (so I read). It’s a deep fried, corny, lamby, torpedo of heaven. Crunchy and chewy on the outside and then you hit the minced lamb on the inside. Not really spicy as in heat, but spicy as in flavour. A little squeeze of lemon juice to add another combination of flavour and your are pretty damn well set. Got to have!!!

I even had desert at Turkish Cuisine @ Siglap. It came as a recommendation, a must-have. And I am so glad I did try it. It’s not a traditional desert. It’s a savoury one. I cannot tell you the name, but when you want to order desert jut ask for “the best you’ll ever have”, because the guys will know what you mean. It’s a crunchy fried shredded something, packed with melted cheese, topped with crushed pistachio and almonds and served with a drizzle of cream as a moat to the castle. Sounds all a bit strange? I hear you there. But this is SUPERB. You get texture combos going off all over the place and then flavours ping, pong around your gob!!!

So yes readers another recommendation from The Semi-Naked Chef is Turkish Cuisine @ Siglap. You gotta try it. Please have the mixed grill platter and the desert, oh my gosh! I say so – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.