Chennai’s Nasi and Mee gears up to celebrate Singapore with a special menu

Be it a comfort meal or complex flavours, Singaporean cuisine has much to pick from. When Nasi and Mee opened its first branch in Chennai in 2017, the restaurant was among the earliest in the city to have many Singaporean dishes on the menu, which included dishes from Malaysia, Japan and Indonesia as well.

It is only befitting that the restaurant will now celebrate Singapore with ‘The Singapore Edit‘, a special menu. As a part of Singa60, Nasi and Mee in Nungambakkam and OMR will have a special à la carte menu of both old favourites from their menu and new dishes from August 1 to 10.

Organised by Hindu Tamil in collaboration with The Hindu and Business LineSinga60 offers a rich tapestry of events showcasing vibrant partnerships between India and Singapore through curated programmes centred on commerce, culture, and cuisine.

Sadesh Babu, head chef, who has been with the restaurant for the last three years says that they have picked dishes that are authentic and unique for the special menu. “Similar to the xiao long baos of the famous restaurant chain Din Tai Fung, we have soupy, flavourful baos as well as dim sum. A satay platter — with both a Malaysian satay, which is less spicy, and a sambal satay, which has a bolder flavour as well as cereal prawns and cereal tofu — will be among the appetiser options,” he says.

Cereal prawns
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Special Arrangement

The main course options include Nasi and Mee’s Singapore chicken rice, which comes with sous vide chicken, chicken broth and bok choy. “This is our take on Singapore’s unofficial national dish, the Hainanese chicken rice. It has been on the Nasi and Mee menu for years now and has always been a favourite,”Sadesh says. There’s also hawker stall favourite char kway teow, which is stir fried noodles with eggs and meat and some Malaysian representation through the nasi lemak. Among the new dishes for this menu are jumbo prawns in a creamy butter sauce.

“There are several similarities between Singaporean cuisine and food here in Tamil Nadu which diners seem to appreciate and enjoy. Our Singaporean dishes also have balachan or fermented shrimp or prawn paste in some dishes for the added flavour which makes a difference,” Sadesh says.

For dessert, there is iced milo of course, but also ice kachang, a shaved ice dessert with jelly, sweet syrups and water chestnuts instead of red beans to appeal to the palate here.

The Singapore Edit at Nasi and Mee will be from August 1 to 10. For reservations, call the OMR branch at 73497 76750 and the Nungambakkam branch at 75500 67035.