Singapore food heritage - Shashlik

Shashlik's interior.  That's our empty table.

Fans of Singapore's food heritage were saddened when Shashlik restaurant announced its closure, at the end of the year. (ST, 17 Jul 2015).  To be honest, I'd never gone to Shashlik before - it was always one of those things I would get to at some point in time.

But with the restaurant's impending closure, I had run out of time.  My kind cousin kindly took me there for my birthday treat, so I trotted down to Far East Shopping Centre (on a day which recorded one of the highest PSI readings of the year) to sample the food.  Indeed, despite the hazy conditions, many people had the same idea because there was a queue!  The restaurant was packed and we were told that we may need to wait for our food. Typical Singaporeans - nothing can keep us from our makan.

Lamb and vegetables

In a way going to Shashlik was stepping back in time.  It had an old fashioned charm - no fancy plating here -  but with good, simply presented food.  We ordered (obviously) the food that made the restaurant famous - the borscht (that was me) and the shashlik meat skewers.  I ordered lamb, which came with the vegetables and chips on the side.  My cousin had a beef skewer which came with a Russian salad on the side (looked to me like a normal garden salad though).

Baked Alaska

For dessert, we shared a Baked Alaska.  Now that's one dessert I've not had for years!  I used to enjoy this as a child - watching the flames lick the meringue and then breaking it open to get to the ice cream within.  And I must admit that the thrill hasn't completely disappeared, all these years. Unfortunately I couldn't quite capture the Baked Alaska when the flames were licking around the sides.

Hmm.... I wonder if there is time to squeeze in another visit before the closure (braving the queues?).  But then, Shashlik's owners say that they are prepared to sell the business, recipes and all, to interested parties.  So is there the chance that the restaurant will stay after all ....