Singapulah & Arôme is a restaurant and bakery concept opening on Soho’s Frith Street November 6th 2019.
This exciting new concept is from a team which includes experienced restauranteur, and Singaporean, Ellen Chew of Chinatown’s Rasa Sayang, Lobos Tapas in London Bridge and Soho.
By day, the bakery (Arôme) will operate in an area with 12 covers, whilst during the evening the space will be repurposed to create a 50-cover restaurant (Singapulah) with Singaporean Head Chef Lynette Zheng serving authentic hawker dishes.
As well as destination for great hawker food Singapulah will be a destination that represents true Singaporean culture and will act as a platform for both modern and traditional Singaporean cuisine and arts. “Singapulah is born out of love for true Singaporean cuisine” says Ellen Chew. “Through my years in the UK it has been challenging to find a place to satiate my cravings for authentic hawker food and Singapulah aims to plug that gap, as well as acting as a platform to share our diverse culture with Londoners” she adds.
The interior design will visually showcase both traditional and modern Singapore; contemporary art from Singaporean artist Allison M Low will decorate the walls while the playlist will feature popular Singaporean artists of the 1960s, the golden age of Singaporean music. The drinks menu will offer the kitsch Singapore Sling as a nod to colonial Singapore of the turn of the century.
Launch Publicity and Social Media Setup
Roxy Laksa: This variety of Laksa is so called because it first opened as a cart outside the popular Roxy Theatre in 1952. Now in it’s third generation Low acquired it to preserve its specific taste for the future. The Roxy Laksa is more “feminine” rather than “masculine” in flavour and real taste of home for Singaporeans.
Bak Chor Mee: (literally translating to ‘noodles with minced pork’ where noodles are tossed in a chilli vinegar sauce and topped with minced pork, pork belly slices, pork liver and pork balls) and Chwee Kueh (savoury rice cakes served with preserved radish that’s packed full of sweet-salty umami and sambal chilli)