The joy of trying something completely novel is unparalleled. We had no idea of what to expect as we walked into Kuwait’s first and only Singaporean restaurant in the heart of the city.
Excited about our role as culinary explorers, we were delighted with the minimal yet cozy interiors, and were ready to plant our flag on the table and claim it as our own.
Lujain Al Fulaij, restaurateur and the woman behind this new concept greeted us with a huge smile at the door. We curiously ask Lujain about her unique choice of cuisine, and she regaled us with stories about spending a lot of her childhood in the kitchen with her Singaporean grandmother. This was the cuisine she grew up eating at home. Singa Pura is an ode to her Singaporean grandmother.
“Singaporean culture revolves around eating, they have 5-6 smaller meals a day, so there is always a meal around the corner” she explained. The small island city-state in South East Asia is a melting pot of many cultures in the area of its proximity, trading and interaction to its neighbors.
After 15 years in the food and beverage industry as a marketing and concept developer, Lujain was ready to start out on her own. Her experience and skillset are obvious in all of her choices. From the location to the color scheme, everything was selected to welcome you without being overpowering so that your meal is the only true star of the show. She already had the perfect chef too; he had been trained by her grandmother for 40 years.
We started off our experience with a selection of vibrant drinks. The Rose Refresher made from cooling rose specially imported from Singapore, along with lime and basil seeds, quenched our thirst. We also loved the Singa Pura Mojito that surprised us with its lemongrass and ginger flavors.
The salads arrived and the glass noodle Mee Salad with its mix of green snap beans, bell peppers and layer of light Asian dressing was delicious. This salad is suitable for vegans but everything on the menu can be modified to suit any dietary needs. The Rojak Salad, with its unexpected pairing of pineapple and cucumber, is tossed in a spicy peanut tamarind dressing and served with prawn crackers.
The restaurant is located in Dasman Complex’s ground level, with both an indoor and an outdoor seating area. Natural light enters through the large, accordion glass doors, which are usually left open during the cooler months and make for an exhilarating atmosphere.
The indoor area is spacious and calming with its light peach leather benches and pine wood chairs. There is an ongoing theme of copper throughout the restaurant, with beautiful shiny industrial pipes going along the backs of the seating area and the sleek cutlery.
This is contrasted by the gorgeous floral curves of the batik motifs that are engraved on the huge marble tiles on the walls. Lujain personally chose the patterns and local design firm Grid incorporated them in all of Singa Pura’s branding, from the menus to the packaging. It’s these subtle, and almost hidden, elements which successfully depict a sense of cohesion throughout the entire restaurant.
By the time the main dishes had arrived, we’d already fallen in love with Singapore’s food. We tried the Chicken Satay, which might seem familiar to anyone who has been to a Thai restaurant, but the marinade is different, and so is the accompanying peanut sauce. All of the sauces, dips and condiments are made in-house in Singa Pura and are vegan, so they can be enjoyed by everyone.
The Mee Goreng is a wonderful wok-tossed yellow noodle dish that included cabbage, potatoes and tofu. You can also add chicken, shrimp or eggs.
Carb-lovers will appreciate the Nasi Goreng, as the rice was deeply spiced and packed a lot of heat, while the fried chicken and grilled tamarind shrimp delivered on hearty proteins. The fried egg on the rice presented a visual element that brought this stunning and tasty dish together.
But our absolute favorite was the Roti Canai, fresh crispy flaky layered golden rotis that are served with a potato curry. This is everything comfort food should aspire to be.
No meal is complete without dessert, and the Bandung Royal is a fragrant floral rose milk with pieces of mango that is a perfect ending to such a wonderful and filling meal.
The Pineapple Cheesecake is one of Lujain’s own creations and is a wonderfully soft and fluffy cheesecake topped with grilled brûléed pineapples. For something slightly more traditional, try the Jumpot Jumpot, or banana fritters served with coconut-pandan ice cream. The hot crunchy fried fritters and the coconut are a match made in heaven.
The ice cream is exclusively made for Singa Pura by OHG!, as Lujain was quite conscious about working with other Kuwaiti partners because she believes that a culture of collaboration and support is just better for everyone. She has also partnered up with Ananas for their coffee.
As for the beautiful interior design, she worked with Jassem Shehab who transformed the design she had imagined into reality. Even the tableware, accessories and décor items were purchased in Kuwait.
Lujain is still not done with Singa Pura. She is constantly developing new dishes to add to the menu and is tinkering with new ideas. There is something new added every couple of weeks, so we are definitely going back soon to see what else she has come up with.
Singa Pura is open daily from 12:30 pm to 11 pm and is located in the basement of Dasman Complex, Sharq on Jaber Al Mubarak Street. Delivery is available via Bilbayt, Deliveroo and Carriage or call on 9677 2707 and follow them on Instagram @singapurakw.
