Singapura: A Dose of Malaysian, Hakka Chinese, and Thai in Curry Hill

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No matter what anyone tells you, being different is a good thing, especially in the culinary world. With the opening of Singapura—a Malaysian, Hakka Chinese, and Thai restaurant in Curry Hill—a new niche is born in the land of chicken masala that looks like lamb curry that could be rogan josh. Far away from Indian cuisine, and too unique for the mere term “Asian fusion,” Singapura finds a very happy home in being different and delicious.

Hit dishes are found all across the menu, from the starters and main dishes to the desserts, which basically translates to: it’s all good.

Appetizer favorites include the tangy and ginger cauliflower Manchurian that tastes like spare ribs, the roti telur—a Malaysian-style pancake with egg and potato curry—and the heaping portion of sweet and peanut-y papaya salad.

From the main dishes, the chili chicken’s Hakka Chinese-style gravy filled with green chilies and ginger, is a must-order. And for those seeking veggies, the spear-shaped eggplant with basil is crisp and flavorful thanks to the large onion and pepper wedges. Whether you’ve saved room or not (does it matter?), there’s no missing the sweet sticky rice with mango dessert that you’ll dream about post-sandwich the next day. Somehow, they made healthy taste good—we don’t know how, and we’re not asking – just accepting.

And with Singapura’s lotus-shaped lights, attentive staff, and cozy booths, it’s not just the food that brings you back.