The Secret Ingredient “Eurasian Food” South-East Asian “The roots of the Eurasian community are in its stomach”
Please do not confuse us with “Asian Fusion” food; Asian fusion is a modern interpretation of blending ingredients and styles to the individual chef’s preference to deliver a personalised dish without any cultural connections or history. Eurasian cooking defies strict culinary definition. The Eurasian community’s diverse culinary inheritance from many nations is as colourful as the garnish on a well prepared dish. The dishes blend many exotic ingredients drawn from a variety of cultural backgrounds – a dash of Dutch, British and Portuguese together with Indian, Chinese and Malay, mixed liberally with other European and Asian heritage. What we have today commenced with the search and conquest for the very ingredients that go into our food and even today – the spice trade.
Eurasian cooking is truly a potpourri of foods and methodology, deriving from a culturally rich community in which individuals are comfortable and familiar with serikaya or Welsh rarebit for breakfast and devil curry or roast beef for lunch.
Most Eurasians would define their food in terms of individual personal experience.
It is the type of cuisine that brings joy at the recognition of the ambrosial taste of sambal blachan served with oxtail stew or smoore and chap chye. If you were to ask a group of Eurasians today what Eurasian food is, the answer would be very revealing. Not only would the basic ethnic strains emerge, but as in any community, the answers would reveal the socio-economic and educational background of the family. Mention would be made of devil curry, feng, mulligatawny, sambal belachan and sugee cake. The classics! However most of these foods are not eaten every day. They are normally prepared for special occasions. The food more frequently eaten would be chilli pork chop, oxtail stew, lamb roast, corned beef cutlets, pepper and onion steak, fish and chips, vindaloo and a variety of curries and Chinese dishes.
*Please note that our menus are seasonal and may change*
Our breakfast menu delivers not only western options such as Bacon and Eggs, Eggs Benedict, Pancakes or Bircher Muesli to name a few but we also have other options that include
Rice Vermicelli Noodle Omelette or “Bee Hoon”- Rice Noodles, Shiitake Mushrooms, Bean Sprouts, spring Onions, Sesame Oil and Eggs served with a Sweet Chilli condiment garnished with Coriander Kimchi Pancakes – A Korean staple, savory Pancakes packed with Kim Chee served with a sour salad of Carrots, Chinese cabbage, and Onions bathed with a Rice Wine Vinaigrette dressing. Rice Congee or “JOOK” – An Asian rice Porridge served with condiments of soy and cut chilli on the side so you can spice up to your taste choose from Chicked, Seafood or Vegaterian style. Malay Green Pandan Fritters – A Unique Southeastern Asian Pandan flavoured Coconut Pancake. . Served with a Mango and Passionfriut Caulis then drizzled with Palm Syrup and Coconut Cream
Lunch & Dinner
True to the Eurasian heritage our menu is varied and extensive From our share boards examples of some would include: Charcuterie French Vietnamese Style – Duck and plumb Rillette, Chicken and Marsala Pate, Sweet Lupchong Sausage, Chargrilled Olive Bread, Daikon and Carrot Picked with Futomaki Board – Crab, Avocado, Egg & Flying Fish Roe reverse Californian rolls. Tuna, Mayo, cucumber Bonito Flake Sushi rolls. Crispy Fried White Bait with Horsradish cream. Wakame Seaweed salad with a sweet soy dressing. Oriental Tasting Plate – A combination of Asian fried and steamed treats including Fried Vietnamese Rice Net Crab Rolls, Fried Vegetarian Spring Rolls, Steamed Shaomai prawn and Pork Dumplings, Thai Spicy Fish cakes, Japanese Takoyaki Octopus balls, Chinese Pork Bao steamed Buns From our main meal dishes that are served in a way to eat as an individual meal or eat the Eurasian way and share all plates at the table amongst friend and family examples being: Beef Rendang – Tender slow cooked Prime Beef in Coconut Milk, Kaffir Lime leaves, Lemongrass, Onion, and Asian Spices, Served with Rice and a Pickled Sour Salad. Trio of Pocket Bao Steam Buns – A row of pocket steamed Boa Buns with 1. Sliced Duck with Plumb Sauce 2. Barbecue Prawns with a Chilli Lime Vinaigrette 3. Roast Pork with Hou Sin saurce. All served with crisp Asian vegetables.
Dessert & Cake
Our cakes and deserts are all hand crafted in-house by our own pasty cooks. They have been crafted utilising exceptional flavours and textures with premium ingredients and delivered with creative presentation. Our range is as varied as the taste of the Eurasian palate. Our offer includes classic Eurasian favourites, such as pandan cake, black rice pudding and ice kachang these are combined with our European influence with offerings such as rhubarb and coconut clafouti, chocolate and berry profitta roles, craquelain and of course our most popular fruit or plain scones, just the thing to have with a cup of tea from our exclusive range of imported loose tea, direct from some of the best tea gardens in China.
At Chapels due to their popularity, we bake our famous French almond macaroons daily. The perfect macaroon that is just a bit crunchy on the outside and soft and tasty on the inside is quite hard to find around town. Our range are all gluten free and hand crafted in our own kitchen, so the size and shape may vary. Indulge in your very own macaroon madness with these gorgeous macaroons, also known as ‘macarons’ Ours are branded with the pastry cooks signature “Miho Dukes Maccaroons” you must try them to believe them. Flavours include : – Salted Caramel, Pistachio, Jaffa, Passion fruit, Lavender & Rhubarb and Strawberry.
These flavours do change seasonally so check out our menu.