OUR FOOD
Here at Pasar Malam, we’re passionate about delivering good quality food, made from authentic ingredients imported from Singapore, blended with fresh, quality halal meats and local ingredients. Explore our full range of dishes below.
COIN PRATA (V)
Prata was introduced to Singapore by Indian immigrants. It is said to be of Punjabi origin as wheat dishes feature prominently in the Punjabi diets. Coin Prata is a variation of it that was developed recently. It is round, smaller, but thicker than the regular prata.
MURTABAK
A murtabak (or martabak) is a thin dough packet that’s often stuffed with a combination of minced meat and eggs filling, and pan-fried with oil/butter to a golden crisp. Originally an Arab food, created by a population of Indians, versions are commonly found throughout Southeast Asia, and it’s a favorite in Singapore. The most common stuffings are shredded curry chicken, mince curry beef, and spicy sardine. It is accompanied with a lentil stew in which the murtabak would be dipped in.
DHALCHAR SAYUR (V)
Dalchar is an Indian lentil-based stew originating from Hyberabad, Telangana, India. Its origins may lie with a similar middle eastern dish Harees, which is more of a gruel with cooked meats. Generally, this stew is cooked with mutton. This dish consists of just mixed vegetables.
KARI AYAM
Curry dates back to the early 1800s, originating from the Indian subcontinent. Curries in Singapore have a distinctly different flavour due to the incorporation of local ingredients such as lemongrass and coconut milk. It acts as a thickener and varies from curries found in India.
KARI IKAN
Although curries originated from South India, many countries have successfully created their own versions of it. Kari Ikan is a very popular dish served with either rice, roti (bread), or prata (flatbread) in Singapore. There is also a very sought after variation with fish head as well.
KEEMA & DHAL
A staple served in the 16th century in the Mughal Court, Keema is mostly accompanied by wholewheat flatbread (or rice in modern days). The Dhal is a personal recipe of the chef and can’t be found anywhere else. Keema only or Dhal only option available as well upon request.
LEMAK API
This dish is rich and creamy, yet spicy enough to give you that heat on your tongue that comes from fresh tumeric and coconut cream in the sauce while the heat is from a combination of green and red chillies.
masak kicap
Ayam Masak Kicap is cooked with caramelised onion, tamarind, ginger, soy sauce and fresh chillies to add that extra spice to the sweetness of this dish.
Masak Merah
The colour of Masak Merah is derived from the abundance of tomatoes, caramelised sugar, and a dash of dried chillies for that kick to balance the sweetness to this dish.
laksa seafood
A popular Peranakan spicy noodle soup, it is a mash-up of Chinese, Malay and Indonesian influence. It is served with a whole crab and bulked up with tofu puffs, rice noodles, fishball, and shrimp. The Peranakan culture is derived from the Chinese immigrants who moved to Malaysia, Singapore and Indonesia.