2014 Food & Wine: Singapore

Last year during the Food & Wine Festival, Matt and I only sampled the Lemongrass Chicken Curry from Singapore. I was still transitioning into a more open mind when it came to trying different (cooked) fish dishes, and I already had a few on my F&W agenda that I can’t say I was looking forward to.

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Over the past year or so, I’ve grown a bit more in terms of cooked fish, so when we were walking by Singapore, I knew it was a good opportunity to order the Seared Mahi Mahi that was featured last year. The dish is served with Jasmine Rice and “Singa” Sauce.

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From a couple of past experiences with Mahi, I know it’s mild and more “meaty” than other fish. The portion size of the fish for $4.50 is okay, though the rice wasn’t as plentiful as some of the other dishes that come with it.

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As I expected, it had the texture I was anticipating as well as its mild flavor. I wasn’t crazy about the Singa Sauce, as it reminded me too much of Teriyaki, of which I am not a fan. Matt, on the other hand, loves it, so he ended up enjoying a bit of the Mahi and eating sauce mixed in with the rest of the rice. I think the only way to have made him happier was if he had added extra soy sauce to the dish.

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Here’s a look at the Lemongrass Chicken Curry from last year. We found it to be lacking in execution and a bit on flavor, and not a dish worth revisiting this year.

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This is the Singapore Sling, aka Rocket Fuel. Drink at your own risk.

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For us, Singapore doesn’t really feature any must-eats for us. The Seared Mahi Mahi that we tried this year was fine, but it’s nothing I feel the need to return to have again. Clearly, the Lemongrass Chicken Curry failed to impress us enough last year to feel the need to sample it again, as items change very little – if at all – between Festivals. And we’re not falling for that Singapore Sling again! If the dishes being served are ones you enjoy, by all means, partake! But for us, we’d like to see something more from the kiosk.

We’ll keep you posted on updated reviews from Singapore as the 2014 Epcot International Food & Wine Festival continues. What have you tried from the kiosk, and what did you think? What are you looking forward to trying?

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10 responses to “2014 Food & Wine: Singapore

  1. Thank you so much for all your reviews. Hubby and I are leaving tomorrow for WDW and your reviews have really helped me narrow down my list of foods to try!

  2. You’re welcome, Jennifer! Be sure to check out our 2013 reviews as well for items from kiosks we haven’t reviewed for 2014 yet. There are still several items I want to conquer this weekend and get up on the blog over the next week! Have a great time at WDW! 😀

  3. I think one of the biggest things one can take from F&W or F&G is the inconsistency of the booths. Things vary so much just from day to day or even hour to hour. Obviously tastes are different too, which would explain why you and Matt didn’t care for the lemongrass curry while Blair and I enjoyed it quite a bit last year. I’m sure it is difficult to pump out that much food over and over and keep it consistent though.

  4. My pick from this booth was the Lemongrass Chicken Curry. It was pretty good actually! I think what I got had more chicken then what you got last year though.

  5. Alan – Exactly. Apart from inconsistencies, personal tastes vary so much. Even Matt and I can be polar opposites on some items. F&W and F&G are also different breeds in the way service is handled. Restaurants are more fine tuned and are more capable of handling large crowds (major meal times) or an unexpected rush (people decide to bump a meal earlier due to weather). With limited space in the kiosks, it can be a bit more difficult to plan. Chances are, they can rely on it being busy relatively consistently as guests graze throughout the festival. But a rogue storm rolling through can disrupt the supply.

    Ricardo – Glad to hear you enjoyed it!

  6. My friend really enjoyed the fish at this booth last year but when I got it a day later, it was waaaay salty. I’m surprised they don’t do some of the more authentic Singaporean food like chicken rice or some of the stuff that is super spicy. When I visited my aunt, uncle and cousins there, she kept having to tell the chefs, “Make it extra mild, she’s from America”. LOL. Even then it was blow the top of your head off spicy.

  7. I love stories like that! I love spicy food, and I grew up on the east coast with a dad who was the same way. We were always trying to one-up each other with spicy foods. While he was living out in Seattle, he went to a more “authentic” Thai restaurant. I recall he asked for a 3 or 4 on a scale of 5, and I was the first person he emailed after that experience! Even though I wasn’t there, and didn’t have any pics of him after the meal, I can just picture him smiling through the pain, coughing/laughing, and tearing up! I have a feeling you know that pain from your travels to Singapore. 😉

    I need to look into making some more Singaporean food at home. I know Matt and I would really enjoy that! Any specific dishes you think are essential to the repertoire?

  8. If you ever get a chance to visit Singapore you definitely have to hit their version of a food court. It’s not in malls, it’s basically food stalls all congregated into a few spots. Total hole in the walls but soooo yummy.

    I’d learn chicken rice, it’s truly authentic Singapore. It’s very bland in a way but with the various sauces that come with it (a thick sweet soy, chili paste, grated ginger/scallion oil), you mix and make your own flavor. Curries, not necessarily lemon grass ones, but spicy ones. They do this soup noodle (it’s not really what we think of as noodle soup), in a way it is similar to pho (rice noodles fettucini like, fish balls, tendon, sometimes meats like beef but usually chicken or fish, fresh herbs and veggies; they have a large muslim community) but the soup is not necessarily a clear broth, it’s more “muddy” and has a lot of body. My uncle loves those soups even though he shouldn’t have them. You sit in these open air roadside stands hunched over the bowls slurping the noodles. LOL. They can do them mild but usually also blow the top of your head off hot. It’s a mixed community of Chinese, Malay, Muslim, Indian, British, etc and has all of those influences.

  9. http://travel.cnn.com/singapore/none/40-singapore-foods-we-cant-live-without-810208

    I’ve had 1, 2, 3, 11, 13, 14 (this is the soup my uncle loves and you can make screamingly spicy, usually it’s good when you are slurping and mopping your head and nose at the same time lol), 21 (although they used to be fried and gigantic, like turkey sized), 24, 31, 34, and 37 (I’ve made these, not too difficult).

  10. What a great list! Thank you!