It ain’t clay, its stone

Signature Stone Restaurant @ 729 Havelock Road, Singapore 169649

It wasn’t too long ago that I was invited to contribute my literature on Openrice, I chanced upon the food tasting open invite, and I took a chance.
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This brand new establishment is small & cozy, the new kid on the block, located in a localized neighborhood, formerly known to the nocturnal patrons for teochew porridge & other supper treats. The modus operandi for groups dining is advisable to place orders ahead of arrival, as the food is cooked ala-minute.

Unlike common claypot practices, Signature Stone asserts & ensures quality in the preparation, as well as the end to end cooking process, before the food is served.
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The stone carved bowls are lightly oiled prior to stove firing & cooking the order. And because of the consistency of heat transfer, the charred rice can be pried from the bowl with a light tapping of the spoon.
IMG_00001401 (Small) IMG_00001398 (Small) IMG_00001403 (Small) IMG_00001392 (Small)To each his/her own, an order of a variety comprising of; bacon & cheese rice, chicken & Chinese sausage, pork & Chinese sausage… with or without salted fish etc.
IMG_00001386 (Small)I had the sliced pork & Chinese sausage (without salted fish). I’d say is a step away from the conventions as soon as the food was served. As soon as the bowl hits the table, the service staff helps you to fold the rice, very much like bimbibap. This helps to ensure that the ingredients are well mixed, and that the crispy charred rice gets to randomize with the rest of the content. (I personally appreciate crispy charred rice in such a setting, and I deliberately took my time waiting for several minutes before folding the rice in, so I get more crunch in each bite.)

There’s pretty little need to drizzle too much of the sweetened dark soy sauce, as the heat transfer from the stone bowl is a little more intense & enduring than claypot, there’s a risk of spoiling the taste if the sweet dark soy sauce chars.

Along with the mains, we were also introduced to the featured chicken, longan & black bean soup. A rather interesting twist of flavors & I found its clarity very refreshing. The doneness of the chicken is well done, and the taste suggests it’s cooked the old school slow fire style.
IMG_00001412 (Small) IMG_00001422 (Small)I’m not too sure about the wine chicken, as I’m more familiar to the semi sweetened tastes of the hock-chew red wine chicken, and/or Chinese rice wine chicken. The taste packed quite a bit of punch, and has a bit of strong herbal after taste. On the contrary, perhaps this would be 1 of the dishes that goes down best as we count down to welcome the November rains.
IMG_00001428 (Small)The onion, cheese & mushroom omelet is an example of a slight push of conventions, the management wishes to modernize its menu, extending to the younger crowd as well.

* pay a little more attention to the menu, as the management endeavors to improve and/or modify along the way. Meanwhile, there’s already a reasonable selection that brings about new meaning to claypot and/or bibimbap.
IMG_00001429 (Small)Last but not the least, mango ice cream locally crafted using imported Thai mangoes. No artificial flavoring/ coloring, au natural.

All in all, it’s a good experience, and I’d very likely revisit when I’m in the vicinity.

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