It is hard to describe Straits Express with one word. But this is not to say it is just another restaurant. The new sprout within the sports hub, located next to NTUC Fairprice Xtra, divides its space into a restaurant, a bar and a club. As for its namesake, the restaurant Straits Express take its interior inspiration from nostalgia railway themes like the metal hooks and windows on the wall, and touch it up with sleek modernity.
Gone are the days where exotic Straits cuisine are lost in the progress of time. Peranakan chef Philip Chia, Penang chef Frankie Ooi and Anglo-Hainanese chef Bermuda Say helms the kitchen. The menu is wide, nonetheless its focus well-executed, providing an interesting foodie experience.
Bermuda Say dishes up a spiffy selection of Anglo-Hainanese cuisine, which originated from British households in the olden days of Singapore where the Hainanese served as cooks or servants.
Don’t be mistaken, the appetizing Mulligatawny Soup might look like a typical bowl of Minestrone at first sight, but when you have a sip of the broth with a distinct taste of curry leaves, you’ll be guaranteed to wolf it down within minutes.
Despite the distracting name, this is a folded pastry that sees a crisp and flaky crust, and a buttery fragrance that lingers in your mouth after having a bite.
This is the dish that sets the ball rolling. The slow cooked beef that sits in a pool of brown sauce will leave you scraping the last drop of it and asking for more. Most importantly, the tender beef speaks for itself. We’re almost certain this will be a diner’s favourite.
Hailing all the way from George Town in Penang, Frankie Ooi has more than enough first-hand knowledge on bringing you a table of authentic Penang street food to satisfy even the fussiest taste buds.
Familiarity certainly is endearing, but the Penang Fried Kway Teow marks its contrast to the Singapore version, especially the skinny Kway Teow that they use in this dish. Moreover, if you’re conventionally inclined to food with wok-hei, this is the perfect choice for you.
Treat your palate to a spicy and sour Penang Assam Laksa which differentiates itself from Singapore’s laksa with the use of tamarind-based broth.
Sink your teeth into the crispy layer of wrap and then a taste similar to Singapore’s Ngoh Hiang but even bigger chunks of minced meat and prawns.
Be prepared to indulge yourself with exceptionally delicious Peranakan meal from the hands of Philip Chia.
Philip Chia clearly knows what he’s doing when he whipped up this tantalizing dish that is sweet, sour, spicy and tangy in a brilliant blend of colors and textures.
Expect mouthful after another of shelled fresh flesh together with a burst of sweetness and slight spiciness of its creamy sauce.
Order a serving of Babi Tohay and you will not just be tasting the light yet extravagant flavors, but also patience and dedication of the chef as the meat is marinated in brandy, added a little each day over the course of a week.
If you have some stomach space left, have a go at the English Apple Pie which is a satisfying mixture of big chunky apples, sour-sweetness and chilling sensation.
While Straits Express makes for a convenient stop for the nearby white-collar work crowd and easy-going diners, it is also a perfect casual dining venue for boisterous gatherings with family or friends.
Kallang Wave Mall #01-24/28 & #01-K13/K17
1 Stadium Place