New season in Sintoho - a dedication to vibrant Singapore
Asian restaurant and bar Sintoho opens the Singapore chapter of a gastronomic journey through Asia: the restaurant's chef Badma Aducheev has developed a special menu inspired by the traditions of Singaporean cuisine. The character of colorful Singaporean cuisine combines the influences and traditions of Chinese, Indian and Malaysian gastronomy. The uniqueness of this vibrant and spicy fusion of cultures has given Singaporean cuisine its special character.
Sintoho chef Badma Aducheev has creatively reinterpreted the classic dishes of Singaporean cuisine, presenting the region's gastronomic hits in a fresh, original interpretation.
Spicy Laksa soup with coconut milk and shrimp is prepared on the basis of wheat noodles, seasoned with galangal, ginger and hot chili pepper.
A popular meat dish is rendang, which was originally prepared from buffalo meat and served at ceremonies, but later a more common version with stewed beef gained popularity, which Badma Aducheev suggests trying.
Singaporean hokkien shrimp noodles can be called, without exaggeration, a gastronomic hit in Singapore. Homemade noodles, tiger prawns, chili sauce - and an iconic taste that you can't tear yourself away from.
The Singaporean-style dinner ends with dessert: pandan ice cream with mango, passion fruit and pomelo tapioca. Pandan is a highly prized spice in Singapore, where ice cream infused with the fragrant pandan leaf is one of the best sellers in local cafes.
To accompany Singaporean specialties, Sintoho mixologists offer a new exclusive cocktail - Ruffles 2.0, based on gin with an intriguing combination of raspberries, baked milk and vermouth.
To book a table, please contact us at +7 (812) 339 80 00 or via Lion Palace Chat.
Sintoho chef Badma Aducheev has creatively reinterpreted the classic dishes of Singaporean cuisine, presenting the region's gastronomic hits in a fresh, original interpretation.
Spicy Laksa soup with coconut milk and shrimp is prepared on the basis of wheat noodles, seasoned with galangal, ginger and hot chili pepper.
A popular meat dish is rendang, which was originally prepared from buffalo meat and served at ceremonies, but later a more common version with stewed beef gained popularity, which Badma Aducheev suggests trying.
Singaporean hokkien shrimp noodles can be called, without exaggeration, a gastronomic hit in Singapore. Homemade noodles, tiger prawns, chili sauce - and an iconic taste that you can't tear yourself away from.
The Singaporean-style dinner ends with dessert: pandan ice cream with mango, passion fruit and pomelo tapioca. Pandan is a highly prized spice in Singapore, where ice cream infused with the fragrant pandan leaf is one of the best sellers in local cafes.
To accompany Singaporean specialties, Sintoho mixologists offer a new exclusive cocktail - Ruffles 2.0, based on gin with an intriguing combination of raspberries, baked milk and vermouth.
To book a table, please contact us at +7 (812) 339 80 00 or via Lion Palace Chat.