Quentin’s the Eurasian Restaurant Review

Taking the tourist guide course is probably one of the most difficult curriculum I have ever studied. Yes, even though I am a true blue Singaporean, but having to swallow all the facts about Singapore within 6 months is seriously overwhelming. But the programme made me understand different cultures better. For example, I never truly understand the term Eurasian until now. Born of a union between a European and an Asian, many Eurasians in Singapore can trace their roots to the sixteenth century when Portugal established a colony in Malacca. Subsequently, the marriage between Portuguese men and local women led to a thriving Eurasian community.

Eurasian cuisine is a glorious mix of East and West. They spiced their food with chillies and add tamarind or vinegar. The flavours range from fiery hot chilli-mustard-vinegar flavoured curry to a mild garlic-onion flavoured stew. Eurasians take great pride in preparing their distinctive dishes for extended family gatherings and festive occasions.

I was introduced to Quentin’s the Eurasian Restaurant by a fellow classmate. Chef Quentin Pereira learnt the art of Eurasian cooking from his parents and grandparents. He has taken the bold step of setting up a Eurasian Restaurant knowing full well that Eurasian family cooks will be his harshest critics.

Our Fish Keropok and Sambal Belachan combo makes a great snack! Prawn bastador, literally translated as “prawn slap”, is named as such because of the fiery sting that diners get after eating this spicy dish. You can also go for Pineapple Prawn Curry if you prefer something more tangy.

This is certainly not my first encounter with debal, or more commonly known as devil’s curry. But this is definitely the most memorable one. Debal was traditionally made for Boxing Day, with a mix of roast meats and sausages left over from Christmas. I am not experienced enough to judge whether this is the best debal or not because I am relatively new to Eurasian cuisine. But the blend of Portuguese, Indian, and Chinese influences hits all the right notes: spicy, tangy-sour, with a little kick from mustard seeds. What’s special about debal? The addition of vinegar that makes the difference. I don’t know if the type of vinegar used makes a difference but this pronounced tang is not overwhelming. It’s great especially during rainy day, even though Singapore has curry weather most of the time.

Ending off our lunch with the signature sugee cake. It is a traditional Eurasian cake made of semolina and almond, often eaten during festive occasions such as Christmas, birthdays and weddings. Everything was fully flavored and hearty. In particular, I like the devil’s curry which makes me wanna finish my entire plate of rice.

Quentin’s the Eurasian Restaurant

Address: Eurasian Community House, 139 Ceylon Road, Singapore 429744
Tel: 6348 0327
Opening Hours: Tuesday — Friday 11:30am – 2:30pm; 6:30pm — 10:30pm. Sunday & Sunday 11:00am – 2:00pm; 3:00pm – 5:30pm; 6:30pm — 10:30pm. Closed on Mondays.
Website: http://www.quentins.com.sg/
Facebook: https://www.facebook.com/quentinsrestaurant

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