New food pickings for Christmas feast

FRESH SEAFOOD: Get sashimi-grade seafood packed at source at Swiss Butchery. The seafood comes from vessels that ply the Pacific and Indian oceans and frozen immediately on board at minus 60 deg C.
New food pickings for Christmas feast

S. AFRICAN DELIGHTS: Mr David Fisher of Springbok Bazaar, which carries S. African produce.
New food pickings for Christmas feast

SAUCES GALORE: A scrumptious array of sauces is available at Pat Chun.


    Dec 16, 2013

    New food pickings for Christmas feast

    Haven't decided what to cook for Christmas? Check out some additions to the local food shopping scene

    Swiss Butchery

    30 Greenwood Avenue (6468-7588); and 56 Tanglin Road #01-02 (6235-8080)

    SEAFOOD in a meat shop may seem like an oxymoron, but now that beef stalwart Swiss Butchery has tied up with local fish-processing plant Far Ocean, the likes of sashimi-grade tuna and

    black cod can be as easy to buy as a hunk of prime rib.

    The main draw is that the company does everything at source. The seafood comes from fishing vessels that ply the Pacific and Indian oceans and frozen immediately on board at minus 60 deg C - similar to the method used by Japanese tuna fishermen.

    Far Ocean even has its own private wharf, so it gets the frozen seafood directly from the ships, process and cut them up according to customers' needs.

    Although it's a local firm, most of its seafood is exported around the world but now that it has tied up with Swiss Butchery, it wants to make its products accessible to foodies here.

    All the fish is wild-caught except for the Norwegian salmon which is farmed, says its managing director, Mr Henry Quek.

    The only problem is deciding what to choose - the familiar tuna, scallops or Alaskan crab, or the intriguingly named oilfish - which you're not supposed to eat more than a portion of because of its high oil content - wahoo, Chilean seabass, escolar, blue shark or even local favourites such as garoupa and pomfret.

    Pat Chun

    17-19 South Bridge Road

    Tel: 6438-0480

    IF YOU'VE heard of the brand Pat Chun, you've probably also filled your suitcase with its famed sauces and vinegars from its Hong Kong shops.

    There's no need to hoard the stuff now because, as of early last month, almost everything from its fermented bean pastes to its sweetened and spiced vinegars have been available at its new store in South Bridge Road - its first store outside of Hong Kong due to family connections here, says manager Aileen Kwok.

    One of Pat Chun's signature products is the sweetened vinegar sauce, bottled either with or without ginger.

    The Singapore store is likely to be its only outlet here. "Rental is too high here. We will try to distribute our products to supermarkets and restaurants," said Ms Kwok.

    Springbok Bazaar

    1 Jalan Anak Bukit, #02-42 Bukit Timah Plaza

    Tel: 6463-3641)

    SOUTH Africa may be continents away, but you'll find a piece of it at Springbok Bazaar, a tiny grocer tucked away in Bukit Timah Plaza.

    The modest 1,000 sq ft space is a goldmine of South African produce - with everything from cereals and cooking sauces to wines, barbecue equipment and even safari outfits.

    Their origin may sound exotic, but the products are more familiar than you think. Chicken restaurant chain Nando's originated from South Africa, for instance, and an extensive range of its peri peri and other ready-made sauces can be found at Springbok. Rooibos tea, too, is a bestseller among the store's local patrons, along with Simba potato chips and Endearmints candy, says the store's owner, Mr David Fisher.

    Wines, including the award-winning Pongracz sparkling wine, are priced affordably from $17 to $33, and there's also a range of South African brandy labels, such as Kipdrift.

    Mr Fisher, 59, and his wife, Cheryl, 55 - Zimbabwe-born Singapore permanent residents - took over the six-year-old business in June when its original founders gave it up.

    The retirees hope to ramp up the store's offerings with less-commonly-found items, such as chilli-tinged Bovril and a cheese-y Marmite spread.