Food Opera has finally reopened after an extensive two-month renovation! The 19,000 square foot food court located at the basement of ION Orchard now houses 27 stalls and mini restaurants, instead of the previous 25. The interior reflects British colonial decor, accentuated with brass and earth tones, with light blue and ivory as the dominant colours.
Food Opera now accepts Visa payWave and other contactless digital payment methods, such as Apple Pay, to streamline the ordering process and make payment so much easier for patrons.
We started with a bang with this Set C ($30) from Xing Lou Seafood White Bee Hoon, which is a new tenant and also the first outlet in Singapore. The serving of wok-fried vermicelli, laden with wok-hei is good for three. For $30, the amount of prawns, crayfish, scallops and clams is a steal!
You have probably had the normal bak kut teh, but have you ever tried fish bak kut teh? At Ya Hua Bak Kut Teh, you are able to enjoy both! You can choose to have the peppery broth made with the finest grade of Sarawak white pepper with either Australian pork prime ribs ($10.30) or sliced snakehead fish ($8.70).
Another interesting item you can find at the food court is the Sliced Salt-Baked Chicken with Fries ($6.50 for a quarter chicken; full chicken pictured here) from Ah Yat Kitchen. This dish proves that they have mastered more than seafood!
Did you know that the meat is hand-pulled so that it retains the natural juicy and tender of the chicken? Also, if you do not like fries, you have the option to replace it with rice. However, I would strongly recommend the fries as it is seasoned using the chef’s secret recipe.
One of my all-time favourites is this traditional Sliced Beef Noodles Combo Set Meal ($7.50) from Scotts Hwa Heng Beef Noodles, which started out as a humble stall at Bain Street in the 1940s. This is currently the only stall they have in Singapore! The sliced beef is served with thick vermicelli in rich gravy and beef balls in soup. Totally yummy!
Fishball Noodles ($5.30) with QQ signature top-grade yellowtail fishballs from Li Xin Teochew Fishball Noodles. The secret behind their soft and bouncy fishballs is that they chill them in cold water instead of freezing them. This method is still used today by second general owner Mr Eddie Lim.
Ayam Panggang Set ($6.50) from Riverside BBQ. First established in 1996, this Indonesian BBQ chain has expanded to six outlets across Singapore! I recommend this grilled chicken thigh, served with special black sweet sauce, vegetables, rice and curry. You can also try the grilled fish and squid at $8.50 each.
Should you love to flood your rice with gravy, then Padang Padang is the stall for you! Their cooking philosophy is the use only the best raw spices imported from Indonesia, which are ground from scratch before being toasted over a slow fire to ensure their optimum taste. I loved both the Ayam Kari ($3.50 for a drumstick) and Ikan Assam Pedas ($3.50). The chicken curry is simmered with coconut milk and Indonesian spices while the assam fish is made sour and spicy with tamarind, lemongrass and laksa leaves.
Last but not least, dessert! We ended our meal with Chendol with Jackfruit ($3.50) and Bobo Chacha with Taro Balls ($2.90) from Ice Shop. I preferred the chendol, which had a generous serving of jackfruit, red beans and atap seeds, to the bobo chacha.
If you would love to try high quality local cuisine in the comfort of an air-conditioned space, then look no further!
2 Orchard Turn, #B4-03,
ION Orchard, Singapore 238801
Tel: 6509 9198
Sunday to Thursday & PH 1000-2200hrs
Eve of PH, Friday & Saturday 1000-2300hrs
Nearest MRT Station: Orchard Station (North South Line)